Send a Meal Blog

Celebrate Mexican street food with these quick vegetarian quesadillas that can be enjoyed as a snack or light meal. A mix of fajita vegetables, melty cheese, and creamy avocado fills these tortilla treats. For a flavorful finish, dip them in sour cream, salsa, or guacamole

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.

Tips
*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.

Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak, and skirt steak, ensures tenderness. To slice with ease, pop the steak in the freezer for about 20 minutes meals before slicing-it should be firm but not frozen. Hold a chief's knife at a 45-degree angle to the meat and thinly.

INGREDIENTS
3 - tablespoons chili-lime hot sauce
2 - teaspoons vegetable oil
1 - teaspoon dried marjoram, crushed
1 - green sweet peppers, cut into strips
1/2 - large red onion, sliced
1 - medium-size zucchini, halved lengthwise and sliced
8 - ounces boneless beef chuck eye steak, cut into very thin slices
1/8 - teaspoon black pepper
6 - 8-inch flour tortillas
2 - tablespoons snipped fresh cilantro
Sour cream, salsa and cilantro sprigs (optional)

DIRECTIONS
In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.

Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.

Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.

FROM THE TEST KITCHEN
To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.

NUTRITION FACTS (Fall Vegetable Fajitas)
Per serving: 254 kcal , 11 g fat (3 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 26 mg chol. , 598 mg sodium , 27 g carb. , 1 g fiber , 1 g sugar , 12 g pro.

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

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

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

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

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

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

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

Make it a true fiesta with these delicious Cinco de Mayo meals. We're sharing party-ready recipes for Mexican https://sendameal.com/appetizers, desserts, and margs.

INGREDIENTS
1 - recipe Mexican Rice Filling or four 8.8-oz. pouches cooked Spanish-style rice, heated according to package directions
3 - cups chopped cooked chicken
1 1/4 - cups tomatillo salsa (salsa verde)
2 - cups shredded Monterey Jack cheese (8 ounces)
2 - teaspoons ground cumin
4 - cloves garlic, minced
2 - 15 ounce cans black beans
1 - tablespoon vegetable oil
1 - cup chopped onion
1 - tablespoon chili powder
6 - 6-inch white flour tortillas
6 - purple corn tortillas* (such as La Tortilla Factory 5 degrees /5 degrees corn-and-flour tortillas
1 - tablespoon butter
1 - tablespoon all-purpose flour
1 - cup whole milk
Spiralized vegetables, such as beets or carrots (optional)
Cilantro leaves (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Grease a 4-qt. rectangular baking dish; spread Mexican Rice in bottom; set aside.
For chicken filling: In a large bowl combine chicken, 1 cup salsa, 1 cup cheese, 1 tsp. cumin, and half the garlic; set aside.
For black bean filling: Drain and rinse one can of beans. Mash second can of beans with liquid. In a large skillet heat oil over medium heat. Add onion and remaining garlic; cook and stir until tender, about 5 minutes. Stir in remaining 1 tsp. cumin and the chili powder. Cook, stirring, 1 minute more. Stir in all the beans.

Spoon about 1/2 cup of the chicken filling onto each of the white flour tortillas; roll up. Place filled tortillas, seam sides down, on one side of prepared baking dish. Repeat with bean filling and the purple corn tortillas.

For cheese sauce: In a small saucepan melt butter over medium heat. Stir in flour until combined; whisk in milk to combine. Cook and stir until thickened and bubbly, about 5 minutes. Whisk in remaining 1 cup cheese until smooth. Stir in remaining 1/4 cup salsa. Pour over enchiladas.

Bake, covered, 30 minutes. Uncover; bake 30 minutes more or until fillings are heated through (165 degrees F). Top with spiralized vegetables and cilantro, if desired. Makes 12 servings.

MEXICAN RICE
 In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir 3 minutes. Stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

TIP
To make corn tortillas easier to roll, wrap in damp paper towels and microwave 10 seconds or until warm and pliable.
MAKE AHEAD

Both fillings may be chilled up to 24 hours. The Mexican Rice may be chilled up to 2 days.
FROM THE TEST KITCHEN

MEXICAN RICE FILLING:
In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir for 3 minutes. Carefully stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

*
To make tortillas easier to roll, wrap one tortilla in damp paper towels and microwave on high for about 10 seconds or until warm and pliable, repeat with remaining tortillas.

Make the chicken and bean fillings ahead and store in the refrigerator for up to 24 hours.

Make the Mexican Rice Filling ahead and store in the refrigerator for up to 2 days.

2-QUART BAKING DISH
Prepare as directed except divide the rice between two 2-quart baking dishes. Place the chicken enchiladas in one dish and the bean enchiladas in the second dish. Divide the cheese sauce between the two dishes. Cover each dish with foil. Bake for 30 minutes. Uncover and bake 30 to 35 minutes more or until enchilada fillings are heated through (165 degrees F).

NUTRITION FACTS (Enchilada Casserole )
Per serving: 442 kcal , 16 g fat (7 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 58 mg chol. , 971 mg sodium , 47 g carb. , 5 g fiber , 4 g sugar , 25 g pro.

Indulge in a hot plate of Southern home cooking while in the company of your favorite crowd. Make your night memorable with these large-batch meals featuring our favorite Cajun flavors, such as jambalaya, gumbo, and crawfish. They will fill your stomach and warm your heart!

INGREDIENTS
3 1/2 - cups dry red beans (1-1/2 pounds), rinsed and drained
5 - cups water
3 - cups chopped onions (3 large)
2 - 4 ounce cans (drained weight) sliced mushrooms, drained
6 - cloves garlic, minced
2 - tablespoons Creole seasoning
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
2 - cups instant brown rice
2 - medium green sweet peppers, cut into strips
Bottled hot pepper sauce (optional)

DIRECTIONS
Place beans in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

In a 6-quart slow cooker combine beans, the 5 cups water, the onions, mushrooms, garlic, and Creole seasoning.
Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper sauce.

FROM THE TEST KITCHEN

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

NUTRITION FACTS (Red Beans Creole)
Per serving: 269 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 886 mg sodium , 53 g carb. , 11 g fiber , 5 g sugar , 14 g pro.

This Greek dinner makes Mediterranean flavors super accessible by serving them in a burger format. With lamb, yogurt, cucumber, and more, this flatbread sandwich tastes just like a gyro with tzatziki!

INGREDIENTS

1 - large cucumber, peeled, seeded, and coarsely chopped (2 cups)
1 - small red onion, thinly sliced (1 cup)
1/2 - cup pitted kalamata olives, halved
1/2 - cup packed fresh mint leaves
1 - jalapeno chile pepper, stemmed, seeded, and thinly sliced
1 1/2 - teaspoons dried oregano, crushed
1/4 - cup lemon juice
3 - tablespoons olive oil
1/2 - cup plain yogurt
2 - cloves garlic, minced
1 - pound ground lamb
4 - soft flatbreads

DIRECTIONS

For Cucumber Salad, in a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapen~o, and oregano. Add lemon juice and 2 Tbsp. of the oil; toss to coat.

In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper.
 In a large bowl combine lamb, remaining clove of garlic, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Using a slightly rounded 1/2-cup measure, spoon meat into 4 mounds in skillet, leaving space between mounds. Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn; cook 2 minutes more or until done (160 degrees F).

Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings.

Discover the sweet side of Mexican food with our fruity spin on quesadillas. The outside features a crispy, caramel-drizzled tortilla, while the inside holds a marvelous medley of pineapple, blackberries, and agave nectar. Top with a spoonful of whipped cream and you've got yourself one fun, fiesta-ready treat.

INGREDIENTS

1 1/2 - cups coarsely chopped fresh pineapple
1/2 - cup fresh blackberries
2 - tablespoons agave nectar or honey
2 - teaspoons fresh lime juice
Pinch salt
4 - 8 inches flour tortillas
2 - tablespoons unsalted butter, melted
1/2 - cup cajeta or dulce de leche
1 - large banana, sliced
1/2 - cup whipping cream
Cajeta or dulce de leche

DIRECTIONS

For fruit salsa, in a medium bowl combine pineapple, blackberries, agave nectar, lime juice, and salt; set aside.
For the quesadillas, lightly brush one side of each tortilla with the butter. Place the tortillas, butter side down, on cutting board or waxed paper. Spread 2 tablespoons cajeta or dulce de leche over half of each tortilla. Top with banana slices. Fold over tortilla and gently press down.
Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Transfer to cutting board and cut into wedges.

In a small bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. To serve, place quesadilla wedges on a serving plate. Top with whipped cream and fruit salsa. Drizzle with additional cajeta or dulce de leche..
Nutrition Facts (Cajeta Quesadillas with Fruit Salsa)

Per serving: 532 kcal cal., 23 g fat (13 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 68 mg chol., 558 mg sodium, 76 g carb., 3 g fiber, 41 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 - pound ground buffalo or lean ground beef
1/2 - cup chopped onion (1 medium)
6 - garlic, minced
1 - 15 ounce can dark red kidney beans, rinsed and drained
1 - 15 ounce can reduced-sodium black beans, rinsed and drained
2 - cups coarsely chopped kale leaves
1 - 15 ounce can tomato sauce
1 - 10 ounce can diced tomatoes with green chiles, undrained
2 - fresh poblano chile peppers, seeded and chopped*
2 - tablespoons chili powder
1 - tablespoon ground cumin
2 - teaspoons dried oregano, crushed
1/4 - teaspoon cayenne pepper
3 1/2 - cups shredded romaine lettuce
14 - 8 inches flour tortillas, warmed
14- tablespoons chopped tomatoes
7 - tablespoons sliced green onions
7 - tablespoons shredded reduced-fat cheddar cheese

Directions
In a large nonstick skillet cook buffalo, onion, and garlic over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spoon meat mixture into a 3-1/2- or 4-quart slow cooker. Add beans, kale, tomato sauce, diced tomatoes, chile peppers, chili powder, cumin, oregano, and cayenne pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Divide romaine among warmed flour tortillas. Top each with about 1/2 cup of the meat-bean mixture. Top with chopped tomatoes, green onions, and cheese.
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 (Spicy Buffalo Tacos)
Per serving: 289 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 16 mg chol., 659 mg sodium, 42 g carb., 5 g fiber, 3 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Do you dare mess with a classic meal? Root beer lends a light sweetness to more traditional, smoky spices in this pork taco dinner. The sweet-and-spicy meal combo takes shredded pork to delicious new heights. We think it's worth the risk. 

Ingredients

1 - 4 pound bone-in pork shoulder
3 - tablespoons chili powder
Salt
Ground black pepper
1 - large onion, cut into wedges
3 - cups root beer
3 - 4 - canned chipotle peppers in adobo sauce, finely chopped*
2 - 3 - teaspoons canned adobo sauce
24 - flour or corn tortillas, warmed**
Toppers, such as shredded lettuce, diced tom

atoes, and sliced fresh jalapeno peppers* (optional)

Directions

Sprinkle meat on all sides with chili powder, salt and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat is tender and easily shreds with a fork. Transfer meat to large cutting board or work surface; cool slightly.

Transfer cooking liquid to a medium saucepan. Skim off and discard fat. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.

Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat. Stir to coat.

Serve meat in warm tortillas with desired toppings.
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.

**

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.

Nutrition Facts (Shredded Pork Tacos)
Per serving: 501 kcal cal., 25 g fat (8 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 80 mg chol., 627 mg sodium, 42 g carb., 3 g fiber, 8 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Mini meal wraps are a quick and easy way to inject high flavor and protein. into your diet. Spinach, dill-yogurt sauce, and fresh veggies add the Mediterranean flair to our healthy dinner.

Ingredients

1/4 - cup plain fat-free Greek yogurt
1 - teaspoon lemon juice or red wine vinegar
1 - clove garlic, minced
1/4 - teaspoon dried dill weed, crushed
2 - 8 inches low-carb high-fiber tortillas
1 - cup shredded cooked chicken breast (4 ounces)
1/3 - cup fresh baby spinach
1 - cup assorted fresh vegetable strips (cucumber, red sweet pepper, carrot, yellow summer squash)

Directions
In a small bowl stir together yogurt, lemon juice, garlic, and dill weed. Evenly divide chicken, spinach, and vegetable strips on tortillas. Spoon yogurt mixture evenly over top. Roll up tortillas. Secure with toothpicks. Cut rolls in half.

Nutrition Facts (Mediterranean Chicken Wraps)
Per serving: 106 kcal cal., 3 g fat (0 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 24 mg chol., 186 mg sodium, 12 g carb., 7 g fiber, 2 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a easy meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.

Ingredients

12 - ounces uncooked ground chicken
1/3 - cup chopped onion (1 small)
2 - teaspoons ground coriander
2 - teaspoons ground cumin
1/2 - teaspoon salt
1 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3 - cup finely chopped peeled potato (1 small)
1/4 - cup snipped pitted dried plums (prunes)
1/4 - cup chopped pimiento-stuffed green olives
2 - corn tostada shells
6 - cups shredded lettuce
1/4 - cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)

Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.

Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

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

Ingredients

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

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

Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a weeknight meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.

Ingredients

12
ounces uncooked ground chicken
1/3
cup chopped onion (1 small)
2
teaspoons ground coriander
2
teaspoons ground cumin
1/2
teaspoon salt
1
14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3
cup finely chopped peeled potato (1 small)
1/4
cup snipped pitted dried plums (prunes)
1/4
cup chopped pimiento-stuffed green olives
2
corn tostada shells
6
cups shredded lettuce
1/4
cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)
Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.
Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

This classic pot roast cut needs long, slow cooking for maximum tenderness, so it's perfect for the slow cooker.

Ingredients

2 1/4 - pounds boneless beef chuck roast
1/4 - cup reduced-sodium soy sauce
1/4 - cup orange juice
1 - tablespoon minced fresh ginger
2 - cloves garlic, minced
1/8 - teaspoon cayenne pepper
1/4 - teaspoon toasted sesame oil (optional)
3 - cups broccoli florets
2 - tablespoons cold water
1 - tablespoon cornstarch
1 - tablespoon orange marmalade or 1 teaspoon finely shredded orange peel
1/3 - cup dry roasted cashews, coarsely chopped
3 -  cups hot cooked cellophane noodles or black rice
Snipped fresh cilantro (optional)

Directions
Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 4-quart slow cooker. In a small bowl combine soy sauce, 3 tablespoons of the orange juice, the ginger, garlic, and cayenne pepper. Pour mixture over meat in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, stir in sesame oil. If using low-heat setting, turn to high-heat setting. Add broccoli to cooker. Cover and cook about 15 minutes more or just until broccoli is tender.
Using a slotted spoon, transfer meat to a medium bowl. Using two forks, break meat into smaller pieces. Add broccoli to meat in bowl; cover and keep warm.
For sauce, strain cooking liquid through a fine-mesh sieve into a small saucepan. In a small bowl stir the water into cornstarch; stir into strained cooking liquid. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in orange marmalade and the remaining 1 tablespoon orange juice.
Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot cooked noodles. If desired, sprinkle with cilantro. Pass the remaining sauce.
Nutrition Facts (Asian Broccoli and Beef)
Per serving: 331 kcal cal., 8 g fat (2 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 70 mg chol., 467 mg sodium, 36 g carb., 2 g fiber, 5 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Tomatoes in a margarita? Don't doubt a good thing. The juice of muddled cherry tomatoes adds savory flavor to classic margaritas, while the skewered vegetable also makes a showstopping garnish. It makes the best meal drink. 

Ingredients

Coarse or flaked sea salt
3 - sweet yellow cherry tomatoes
Pinch coarse or flaked sea salt
3 - tablespoons silver tequila (1 1/2 oz.)
1 - tablespoon orange liqueur (1/2 ounce)
1 - tablespoon fresh lime juice (1/2 oz.)
1 - tablespoon simple syrup (1/2 oz.)
Cherry tomatoes for garnish

Directions
Rim a glass with coarse salt; set aside. In a cocktail shaker combine cherry tomatoes and a pinch of salt; muddle tomatoes until broken up and juiced. Add tequila, orange liqueur, lime juice, simple syrup, and ice; shake until chilled, about 30 seconds. Double strain into an ice-filled glass. Garnish with a few cherry tomatoes on a bamboo skewer, if desired.
From the Test Kitchen
Another time try a garnish of grilled cherry tomatoes.

Simple Syrup
Ingredients
1/4 - cup sugar
1/4 - cup water
Directions
In a small saucepan combine sugar and water. Bring just to boiling, stirring to dissolve sugar. Cool; cover and chill at least 1 hour before using. Makes about 1/3 cup.
Nutrition Facts (Cherry Tomato Margarita)
Per serving: 189 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 446 mg sodium, 18 g carb., 1 g fiber, 11 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      medium red sweet peppers, halved, seeded, and thinly sliced
1      medium fennel bulb, cored and sliced
1    teaspoon   extra virgin olive oil
1/2   teaspoon   coarse salt
1/4   teaspoon   freshly ground pepper
1 3/4   cups   buttermilk
1    cup   water or chicken broth
1    tablespoon   Pernod, Anisette, or other anise-flavored liquor (optional)
1/4   cup   buttermilk
1/4   cup   chopped roasted red sweet peppers (optional)
directions
Place a 10- to 12-inch heavy cast iron skillet in a cold oven; heat oven to 450 degrees F.
In a large bowl combine sweet peppers, fennel, olive oil, salt, and black pepper. Remove the hot skillet from the oven. Carefully pour the vegetables into the skillet. Roast, uncovered, for 12 minutes, stirring twice.
Carefully spoon roasted vegetables into a blender and add the 1 3/4 cups buttermilk and the water. Blend until smooth. Add liquor, if using, and blend again. Serve warm or at room temperature. Garnish with the 1/4 cup buttermilk and, if desired, roasted sweet peppers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 62, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 9, Monounsaturated fat (g) 1, fiber (g) 2, sugar (g) 6, pro. (g) 4, vit. A (IU) 1263, vit. C (mg) 80, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 241, Potassium (mg) 370, calcium (mg) 121, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

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

Ingredients

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

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

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

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

Ingredients

4
cups reduced-sodium chicken broth or reduced-sodium vegetable broth
1
14 1/2 ounce can no-salt-added fire-roasted tomatoes
1
cup farro, rinsed, or kamut
1
cup coarsely chopped onion (1 large)
2
medium carrots, halved lengthwise and thinly sliced crosswise
1
cup coarsely chopped celery (2 stalks)
4
cloves garlic, crushed
1/2
teaspoon crushed red pepper
1/4
teaspoon salt
4
cups coarsely chopped fresh green kale or Swiss chard
1
15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
3
tablespoons fresh lemon juice
1/2
cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil
Directions
In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.
Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
To serve, sprinkle each serving with cheese and parsley or basil.
Nutrition Facts (Mediterranean Kale & Cannellini Stew with Farro)
Per serving: 274 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 11 mg chol., 691 mg sodium, 46 g carb., 9 g fiber, 6 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

This Mediterranean Chicken Pressed Picnic Sandwich caught my eye because it sounded so similar to my beloved restaurant order, and the thought of making it at home was so appealing. Not only are the flavors killer good, but you can also make this ahead. This sandwich doesn’t just hold up overnight, it improves after time to compress and marinate in the refrigerator. The headnotes to the original recipe state it best: “This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets.”ingredients

1      small eggplant, cut lengthwise into 1/4-inch slices
1      small zucchini, cut lengthwise into 1/4-inch slices
1      small yellow squash, cut length-wise into 1/4-inch slices
3    tablespoons   olive oil, divided
1      large loaf ciabatta bread, halved
1/3   cup   prepared pesto
1/3   cup   prepared tapenade
2      jarred roasted red peppers, sliced
1    8 ounce package  fresh mozzarella, drained and sliced
2    tablespoons   balsamic vinegar
directions
Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 tablespoons olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.
Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.
Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 25, chol. (mg) 34, sat. fat (g) 8, carb. (g) 42, fiber (g) 4, sugar (g) 4, pro. (g) 15, sodium (mg) 726, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
1    pound   ground beef
1/2   cup   seasoned dry bread crumbs
1      egg
1    tablespoon   vegetable oil
1    25 ounce jar  Prego® Marinara Italian Sauce
2    cups   frozen peas and carrots
1    16 ounce package  spaghetti, cooked and drained (about 8 cups)
    Grated Parmesan cheese
directions
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1-1/2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.

ingredients
1    pound   boneless rib-eye steaks (about 2 steaks), 1/2 inch thick
1/4   cup   plus 1 tbsp rice vinegar
1/4   cup   low-sodium soy sauce
1/4   cup   canola oil
3    tablespoons   sugar
1    tablespoon   plus 1 tsp sriracha
2    teaspoons   sesame oil
1/2   cup   thinly sliced yellow onion
3      cloves garlic, sliced
1      2-inch piece of ginger, peeled and thinly sliced
1/4   teaspoon   salt
1/2     English cucumber, cut into matchsticks (about 1 1/2 cups)
8      6-inch flour tortillas, warmed
    Sliced radishes and sesame seeds (optional)
directions
Place steaks in a large resealable plastic bag. In a bowl, whisk together 1/4 cup of the vinegar, the soy sauce, canola oil, 2 tbsp of the sugar, 1 tbsp of the sriracha and 1 tsp of the sesame oil. Stir in onion, garlic and ginger. Pour into bag, making sure steak is covered. Marinate in refrigerator 1 hour.
In a separate bowl, whisk together remaining 1 tbsp each vinegar and sugar, and remaining 1 tsp each sriracha and sesame oil. Stir in salt and cucumber. Cover bowl with plastic wrap and refrigerate 30 minutes.
Heat a large saute pan to medium-high heat. Remove steak from marinade (save marinade) and pat dry with paper towels. Cook 2 to 3 minutes per side, until medium-rare. Set aside to rest 5 minutes. Meanwhile, add marinade to pan. Bring to a boil and cook 3 minutes, until sauce has thickened.
Thinly slice steak; toss in pan with sauce. Serve on tortillas with pickled cucumbers and, if desired, sliced radishes, sesame seeds and additional sriracha.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 314, Fat, total (g) 19, chol. (mg) 37, sat. fat (g) 5, carb. (g) 22, fiber (g) 1, pro. (g) 14, sodium (mg) 675, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8      lasagna noodles
3    tablespoons   olive oil
1      clove garlic, minced
1    12 ounce can  crushed tomatoes
2    ounces   goat cheese
1/2   cup   chopped sweet onion
1      large leek, white part only, chopped
1 3/4   cups   sliced cremini mushrooms
1      bunch asparagus, cut into 1/2-inch pieces
2    ounces   low-fat mozzarella, grated
1/8   teaspoon   ground nutmeg
1/4   teaspoon   salt
1/4   teaspoon   freshly ground black pepper
1/2   cup   chopped fresh mint
1/2   cup   chopped fresh basil
1/4   cup   grated Parmesan
directions
Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 18, sat. fat (g) 6, carb. (g) 51, fiber (g) 6, pro. (g) 17, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    10 ounce package  frozen long grain white rice with vegetables (peas, corn and carrots)
1    tablespoon   cooking oil
1/2   pound   fresh sea scallops, (halve large scallops)
1/2   pound   cooked, peeled, deveined shrimp
4      plum tomatoes, coarsely chopped
1/2 - 1    teaspoon   ground turmeric
    Salt
    Ground black pepper
    Chopped fresh parsley (optional)
directions
Prepare rice according to microwave package directions.
Meanwhile, in large skillet heat cooking oil over medium heat. Add scallops to hot oil in skillet; cook 3 minutes or until scallops are opaque. Add shrimp and tomatoes; heat through.
Transfer rice to bowl; stir in turmeric. Spoon seafood-tomato mixture over rice; lightly toss. Season to taste with salt and pepper. Sprinkle fresh parsley. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 229, Fat, total (g) 5, chol. (mg) 129, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 3, pro. (g) 24, vit. A (IU) 1117.58, vit. C (mg) 14.76, Thiamin (mg) 0.06, Riboflavin (mg) 0.07, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 374, Potassium (mg) 490, calcium (mg) 50.48, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

Frozen lemonade provides the sour component for this Asian slow cooker main dish recipe. Serve with white rice to complete meal.

ingredients
2 1/2 - 3    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/4   teaspoon   salt
1/2     of a 12-ounce can frozen lemonade concentrate, thawed (about 3/4 cup)
3    tablespoons   brown sugar
3    tablespoons   ketchup
1    tablespoon   vinegar
2    tablespoons   cornstarch
2    tablespoons   cold water
    Hot cooked rice or fried rice
directions
Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer chicken to a serving platter; cover and keep warm.
For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Serve with hot cooked rice. Makes 4 to 6 servings.
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, remove food from 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) 480, Fat, total (g) 9, chol. (mg) 115, sat. fat (g) 3, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 32, pro. (g) 40, vit. A (IU) 97.18, vit. C (mg) 8.86, Thiamin (mg) 0.27, Riboflavin (mg) 0.29, Niacin (mg) 15, Pyridoxine (Vit. B6) (mg) 0.78, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 381, Potassium (mg) 449, calcium (mg) 50.48, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying meal.

ingredients
1      large eggplant (about 2 pounds), trimmed
1/2   cup   all-purpose flour
1/2   teaspoon   salt
1/2   teaspoon   pepper
3/4   cup   vegetable oil
1    pound   cottage cheese OR: ricotta cheese
1/4   pound   sharp Cheddar cheese, shredded
1    tablespoon   finely chopped fresh parsley
1    teaspoon   finely chopped fresh marjoram
1    tablespoon   bread crumbs
    Fresh Tomato Sauce recipe below
Fresh Tomato Sauce
1      large tomato, seeded and diced
3    tablespoons   sliced fresh basil
3    tablespoons   balsamic vinegar
3    tablespoons   olive oil
1/4   teaspoon   salt
1/8   teaspoon   freshly ground black pepper

directions
Heat oven to 400 degrees F. Cut eggplant crosswise into 18 slices. Pat dry with paper toweling. Spread out more paper toweling for blotting. Mix together flour, salt and 1/4 teaspoon pepper in shallow dish or onto waxed paper.
Heat 1/4 cup oil in each of 2 large skillets over medium-high heat. Dredge each eggplant slice in flour to coat both sides.
Fry 2 or 3 slices of eggplant per skillet until browned on both sides, about 4 minutes total. Transfer to paper toweling to drain. Repeat until all slices are fried, adding more oil as needed.
Mix cottage cheese or ricotta, Cheddar cheese, parsley, marjoram and remaining pepper in a bowl.
To assemble stacks:
In large baking dish, place 1 slice eggplant. Spread on 3 tablespoons cottage cheese mixture; top with eggplant slice, 3 more tablespoons cottage cheese mixture and final slice of eggplant. Repeat with remaining cottage cheese mixture and eggplant to make 6 stacks. Sprinkle with crumbs.
Bake, uncovered, in 400 degree F oven for 10 minutes. Serve immediately with Fresh Tomato Sauce. Makes 6 servings.
Fresh Tomato Sauce
Mix together in bowl tomato, seeded and diced; sliced fresh basil; balsamic vinegar; olive oil; salt, and freshly ground black pepper. Makes about 1-1/2 cups sauce. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 456, Fat, total (g) 35, chol. (mg) 31, sat. fat (g) 8, carb. (g) 21, fiber (g) 4, pro. (g) 17, sodium (mg) 706, Percent Daily Values are based on a 2,000 calorie diet

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

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

NUTRITION INFORMATION

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

ingredients
1    cup   beef broth
1/4   cup   reduced-sodium soy sauce
2    tablespoons   rice vinegar
1    tablespoon   cornstarch
1/2   teaspoon   Chinese five-spice powder
1/2   teaspoon   red pepper flakes
2    tablespoons   vegetable oil
1 1/4   pounds   lean beef flank steak, cut into 1/4-inch slices against the grain
1/4   teaspoon   salt
1/2     large onion, sliced
1      head broccoli, cut into florets (about 6 cups)
1/2   pound   thin green beans, trimmed
1    cup   shredded carrot
1/2   cup   sliced almonds
3    cups   cooked brown rice
directions
In a small bowl, whisk together broth, soy sauce, vinegar, cornstarch, five-spice powder and red pepper flakes. Set aside.
Heat 1 tbsp of the oil in a large nonstick skillet or wok. Season flank steak with salt and stir-fry for 3 minutes. Remove to a plate. Add remaining 1 tbsp oil; add onion, broccoli, green beans and carrot. Stir-fry 8 minutes or until crisp-tender. Add 1/4 cup water during last 2 minutes of cooking time and cover.
Add broth and soy sauce mixture; bring to a boil and cook 1 minute, until thickened. Stir in beef and any accumulated juices and heat through.
Sprinkle with almonds and serve immediately over cooked brown rice.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 388, Fat, total (g) 15, chol. (mg) 31, sat. fat (g) 3, carb. (g) 35, fiber (g) 6, pro. (g) 29, sodium (mg) 556, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   cup   dried orzo pasta (rosamarina)
12    ounces   fresh green beans, trimmed and cut into 2-inch pieces
1    10 ounce   package frozen shelled sweet soybeans (edamame)
1    cup   grape tomatoes, halved
2/3   cup   chopped seedless cucumber
1/2   cup   crumbled feta cheese (2 ounces)
1/4   cup   pitted Kalamata olives, halved
1/4   cup   chopped red onion
3    tablespoons   red wine vinegar
2    tablespoons   olive oil
2    tablespoons   snipped fresh Italian (flat-leaf) parsley
2    teaspoons   snipped fresh oregano
2    teaspoons   country Dijon-style mustard
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
directions
In a large saucepan cook pasta according to package directions, adding green beans and edamame for the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
In a large bowl combine pasta mixture, tomatoes, cucumber, cheese, olives, red onion, vinegar, oil, parsley, oregano, mustard, salt, and pepper. Cover and marinate at room temperature for 15 minutes. Chill until ready to serve.
Tip
To Serve Salad on Grilled Eggplant:
Trim 1 large eggplant and cut crosswise into eight 3/4-inch slices. Coat both sides with olive oil cooking spray and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. For a charcoal or gas grill, place eggplant on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender, turning once halfway through grilling. Divide grilled eggplant slices among dinner plates. Spoon the pasta mixture on top of eggplant.

Nutrition analysis per serving: 215 calories, 9 g protein, 27 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 7 g fiber, 7 g total sugar, 13% Vitamin A, 25% Vitamin C, 482 mg sodium, 11% calcium, 13% iron

Tip
To Serve Salad with Pita Chips:
Divide the pasta mixture among small salad bowls. Serve with one 1 1/2-ounce package unsalted pita chips.

Nutrition analysis per serving: 212 calories, 9 g protein, 25 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 4 g fiber, 4 g total sugar, 13% Vitamin A, 21% Vitamin C, 385 mg sodium, 10% calcium, 13% iron

Tip
icon
vegetarian, lower carb

NUTRITION INFORMATION

Per Serving: cal. (kcal) 187, Fat, total (g) 8, chol. (mg) 8, sat. fat (g) 2, carb. (g) 21, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 8, vit. A (IU) 626.05, vit. C (mg) 12.8, Thiamin (mg) 0.28, Riboflavin (mg) 0.26, Niacin (mg) 2.04, Pyridoxine (Vit. B6) (mg) 0.19, Folate (µg) 172.04, Cobalamin (Vit. B12) (µg) 0.16, sodium (mg) 334, Potassium (mg) 384, calcium (mg) 97, iron (mg) 2.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Tandoori Grilled Vegetables
1    cup   plain Greek yogurt
2    tablespoons   lemon juice
2    tablespoons   chopped fresh ginger
1    tablespoon   canola oil
1      clove garlic, chopped
1    teaspoon   salt
1    teaspoon   garam masala
1    teaspoon   turmeric
1    teaspoon   paprika
1/4   teaspoon   cayenne pepper
1      small head broccoli, cut into large florets (about 5 cups)
1/2     cauliflower, cut into large florets (about 4 cups)
2      medium firm-ripe tomatoes, each cut into 8 wedges
1      large yellow onion, cut into 16 wedges
8      wood skewers (soaked in cold water for at least 1 hour)
    Mint Raita
    Grilled naan bread (optional)
Mint Ralta
1    cup   plain Greek yogurt,
1/4     peeled seedless cucumber, shredded,
3    tablespoons   chopped fresh mint,
1    teaspoon   lemon juice
1/8   teaspoon   salt
directions
Tandoori Grilled Vegetables
In a large bowl, combine yogurt, lemon juice, ginger, oil, garlic, salt, garam masala, turmeric, paprika and cayenne. Whisk until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; simmer for 2 minutes. Drain and run under cold water. Pat dry.
Add broccoli, cauliflower, tomato and onion to yogurt mixture; stir gently to coat. Cover and refrigerate for 30 minutes.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Alternately thread broccoli, cauliflower, tomato wedges and onion onto wood skewers. Grill for about 2 to 3 minutes per side, until lightly charred. Remove to a serving platter.
Serve with Mint Raita and, if desired, grilled naan.
Mint Ralta
In a small bowl, combine 1 cup plain Greek yogurt, 1/4 peeled seedless cucumber, shredded, 3 tbsp chopped fresh mint, 1 tsp lemon juice and 1/8 tsp salt. Cover and refrigerate until serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 93, Fat, total (g) 3, chol. (mg) 2, sat. fat (g) 1, carb. (g) 12, fiber (g) 4, pro. (g) 7, sodium (mg) 406, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   hangar or sirloin steak
1    tablespoon   red wine vinegar
2    tablespoons   olive oil
1/2   teaspoon   plus a pinch kosher salt
1/4   teaspoon   plus a pinch black pepper
1      cucumber, peeled and chopped
1    cup   low-fat plain Greek yogurt
4    tablespoons   chopped dill
1    pound   small carrots, peeled
4      small whole-wheat pita pockets, warmed and halved
directions
Combine steak, vinegar, 1 tablespoon oil, 1/2 teaspoon salt and teaspoon pepper in a large resealable plastic bag. Marinate steak 15 minutes at room temperature.
Meanwhile, in a medium bowl, stir together cucumber, yogurt and 2 tablespoons dill to make tzatziki sauce. Reserve.
Preheat the oven to 400 degrees . Toss carrots with remaining oil, salt and pepper. Roast on a foil-lined rimmed baking sheet until tender and caramelized, 15 to 20 minutes; toss with remaining dill.
Heat a grill pan or saute pan over medium-high heat. Cook steak, turning every 2 minutes, 8 to 12 minutes for medium rare, depending on thickness. Let rest on a cutting board 5 minutes before slicing thinly against the grain.
Fill pita halves with steak and tzatziki sauce; serve with carrots.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 432, Fat, total (g) 16, sat. fat (g) 4.8, carb. (g) 37, fiber (g) 7, pro. (g) 36, sodium (mg) 615, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    10 3/4ounce can  condensed golden mushroom soup
2    tablespoons   soy sauce
1/2   teaspoon   ground ginger
1 1/2   pounds   chicken breast tenderloins or skinless, boneless chicken breasts, cut lengthwise into 1-inch-wide strips
1    cup   sliced fresh mushrooms or one 4-ounce can sliced mushrooms, drained
1    cup   sliced celery (2 stalks)
1    cup   shredded carrots
1    8 ounce can  sliced water chestnuts, drained
1/2   cup   cashews
    Hot cooked brown rice (optional)
directions
In a 3-1/2- or 4-quart slow cooker combine soup, soy sauce, and ginger. Stir in chicken tenders, mushrooms, celery, carrots, and water chestnuts.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
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) 253, Fat, total (g) 9, chol. (mg) 68, sat. fat (g) 2, carb. (g) 15, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 31, vit. A (IU) 5344.92, vit. C (mg) 3.54, Thiamin (mg) 0.15, Riboflavin (mg) 0.22, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 859, Potassium (mg) 456, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

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

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

ingredients
4      hoagie rolls, halved
1/4   cup   yellow mustard
1/2   cup   thinly sliced onion
2    ounces   reduced-sodium deli ham, thinly sliced
8      bread and butter lengthwise sandwich pickle slices (such as Vlasic Stackers)
2    cups   purchased deli-roasted chicken, shredded
4      slices Monterey Jack cheese
directions
Spread the sides of the cut rolls with mustard. Layer roll bottoms with onion, ham, pickle slices, chicken and cheese. Replace roll tops.
Grill sandwiches in a panini press or indoor covered grill until bread is golden brown.

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

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

ingredients
1    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

ingredients
1    box (12oz)  Ronzoni Healthy Harvest whole grain linguine
1    small  sweet red pepper, thinly sliced
1    cup   shredded carrots
1    cup   sliced cucumber
1/4   cup   almond butter
1    tablespoon   canola oil
2    tablespoons   rice vinegar
1    tablespoon   honey
3/4   teaspoon   salt
1/2   teaspoon   sesame oil
1/4   teaspoon   pepper
    Sliced almonds (optional)
directions
Bring a large pot of salted water to a boil. Cook linguine according to package directions, about 10 minutes. Drain and rinse under cold water until cool. Toss with sweet red pepper, carrots and cucumber.
In a separate bowl, whisk together almond butter and canola oil until smooth. Whisk in vinegar, honey, salt, sesame oil and pepper. Pour over linguine and mix well. Serve at room temperature or chilled. Garnish with sliced almonds, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 223, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 1, carb. (g) 37, fiber (g) 6, pro. (g) 8, sodium (mg) 275, Percent Daily Values are based on a 2,000 calorie diet

ingredients
5 1/4   cups   vegetable broth, or reduced-sodium chicken broth
4    1/4inch thick slices  fresh ginger, peeled
2      cloves garlic, crushed and peeled
2    teaspoons   canola oil
1 3/4   cups   shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
1/4   teaspoon   crushed red pepper, or to taste
1      small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2   ounces   Chinese wheat noodles, or rice sticks (see Ingredient note)
1    14 ounce package  firm tofu, drained, patted dry and cut into 1/2-inch cubes
1    cup   grated carrots, (2 large)
4 - 6    teaspoons   rice vinegar
2    teaspoons   reduced-sodium soy sauce
1    teaspoon   toasted sesame oil
1/4   cup   chopped scallions, for garnish
directions
Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.
Tip:
Ingredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 230, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 26, Monosaturated fat (g) 1, fiber (g) 5, pro. (g) 11, vit. A (IU) 6316.73, vit. C (mg) 29.52, sodium (mg) 707, Potassium (mg) 344, calcium (mg) 201.94, Vegetables () 2.5, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

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

ingredients
12 ounces hot Italian turkey sausage links, removed from casings
2 teaspoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon Cajun seasoning
2 tablespoons all-purpose flour
4 cups chopped tomatoes
4 cups reduced-sodium chicken broth
2 1/2 cups frozen chopped okra
3/4 cup instant brown rice
1 bunch scallions, trimmed and sliced (optional)
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directions
1. 
Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. 
Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
3. 
Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
Tips:
1. 
Ingredient Note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.
2. 
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 168, Fat, total (g) 6, chol. (mg) 25, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 3, pro. (g) 11, vit. A (IU) 728.85, vit. C (mg) 29.52, sodium (mg) 631, Potassium (mg) 448, Vegetables () 1.5, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1    pound   extra-lean ground beef
2    cups   1/2-inch pieces peeled pumpkin or winter squash
1      medium red sweet pepper, coarsely chopped (3/4 cup)
1      medium onion, coarsely chopped (1/2 cup)
2      cloves garlic, minced
1    cup   frozen whole kernel corn
1/2   cup   couscous
1      recipe Moroccan Spice Blend
1    cup   50% less sodium beef broth
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
1/2   cup   yellow cornmeal
1/3   cup   all-purpose flour
1    tablespoon   sugar
1 1/4   teaspoons   baking powder
1/4   teaspoon   salt
1/2   cup   fat-free milk
1      egg, beaten
2    tablespoons   olive oil
    Snipped fresh mint (optional)
    Toasted pumpkin seeds (optional)
Moroccan Spice Blend
1    teaspoon   ground cumin
1/2   teaspoon   ground coriander
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cinnamon

directions
Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.
Moroccan Spice Blend
In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

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

•     Nonstick cooking spray
• 1    pound   extra-lean ground beef
• 2    cups   1/2-inch pieces peeled pumpkin or winter squash
• 1      medium red sweet pepper, coarsely chopped (3/4 cup)
• 1      medium onion, coarsely chopped (1/2 cup)
• 2      cloves garlic, minced
• 1    cup   frozen whole kernel corn
• 1/2   cup   couscous
• 1      recipe Moroccan Spice Blend
• 1    cup   50% less sodium beef broth
• 1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
• 1/2   cup   yellow cornmeal
• 1/3   cup   all-purpose flour
• 1    tablespoon   sugar
• 1 1/4   teaspoons   baking powder
• 1/4   teaspoon   salt
• 1/2   cup   fat-free milk
• 1      egg, beaten
• 2    tablespoons   olive oil
•     Snipped fresh mint (optional)
•     Toasted pumpkin seeds (optional)

• 1    teaspoon   ground cumin
• 1/2   teaspoon   ground coriander
• 1/2   teaspoon   ground ginger
• 1/4   teaspoon   salt
• 1/8   teaspoon   ground cinnamon

Moroccan Spice Blend

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 

Quickly prep the beef ribs and then let them slow bake so the ribs become super tender.

Recipe from