R113808 Chicken with Asparagus and Peas Better Homes and Gardens 4/1/2008 Team Chicken p5 Chicken thighs and legs are great for grilling. The heat of the grill sears the outside, keeping the meat moist and tender. http://images.meredith.com/bhg/images/recipe/s_R113808.jpg http://images.meredith.com/bhg/images/recipe/l_R113808.jpg 1. For sauce, in small bowl stir together the ketchup and hoist sauce; set aside. 1 2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.) 2 3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken. Makes 4 servings. 3 ketchup 1/4 cup 1 hoisin sauce 3 Tbsp. 2 whole chicken legs, about 2-1/2 lb. 4 3 slices bacon 4 4 small carrots with tops, trimmed, or 12 oz. baby carrots 2 bunches 5 sugar snap peas 3/4 lb. 6 asparagus, trimmed and cut in 2-inch lengths 8 oz. 7 small fresh mint leaves 1 Tbsp. 8 calories Calories kcal 674 1 protein Protein (g) gm 46 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 43 2 cholesterol Cholesterol (mg) mg 198 6 saturated sat Saturated Fat (g) gm 13 3 monounsaturated fat Monounsaturated Fat (g) gm 18 7 polyunsaturated fat Polyunsaturated Fat (g) gm 8 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 15 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 18.895392 14 sodium Sodium (mg) mg 1056 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 21 16 Recipe Category Poultry Vegetables Sub Category Chicken Main Ingredient Chicken Vegetables Course Main Dish R113807 Chicken Thighs with Artichokes Better Homes and Gardens 4/1/2008 Team Chicken p4 Fuss-free boneless, skinless chicken thighs are readily available in most supermarkets at a lower cost than chicken breasts. http://images.meredith.com/bhg/images/recipe/s_R113807.jpg http://images.meredith.com/bhg/images/recipe/l_R113807.jpg 1. In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8 to 10 minutes or until browned, turning once. Transfer to bowl; set aside. 1 2. Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute. 2 3. In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon. Serves 4 to 6. 3 olive oil 2 tsp. plus 1 Tbsp. 1 prosciutto, cut in thin strips 2 oz. 2 boneless, skinless chicken thighs 1-1/2 lb. 3 frozen artichoke hearts, thawed and drained 1 9-oz. pkg. 4 cremini mushrooms, sliced 1 6-oz. pkg. 5 garlic, minced 2 cloves 6 snipped fresh tarragon 1 Tbsp. 7 all-purpose flour 2 Tbsp. 8 reduced sodium chicken broth 1 14-oz. can 9 white balsamic vinegar 1 Tbsp. 10 Fresh tarragon sprigs (optional) 11 calories Calories kcal 346 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 151 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 955 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 15 16 40 min. Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish R113806 Sesame Chicken and Noodles Better Homes and Gardens 4/1/2008 Team Chicken p3 Sesame oil, which is extracted from sesame seeds, adds a nutty taste to this dish. Find it in the Asian section of the supermarket or substitute canola oil and add 2 tablespoons of toasted sesame seeds at serving time. http://images.meredith.com/bhg/images/recipe/s_R113806.jpg http://images.meredith.com/bhg/images/recipe/l_R113806.jpg 1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld. 1 2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine. 2 3. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings. 3 rice vinegar 1/3 cup 1 thinly sliced green onions 1/3 cup 2 honey 2 Tbsp. 3 reduced-sodium soy sauce 1 Tbsp. 4 grated fresh ginger 1 Tbsp. 5 Asian garlic-chili sauce 2 tsp. 6 refrigerated grilled chicken breast strips 2 6-oz. pkg. 7 dried udon noodles or whole-wheat spaghetti 12 oz. 8 toasted sesame oil 3 Tbsp. 9 yellow, red and/or orange sweet peppers, cut in bite-size strips 2 medium 10 Fresh cilantro 11 calories Calories kcal 391 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 37 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 115.143795 14 sodium Sodium (mg) mg 718 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 16 16 20 min. Start to Finish: Recipe Category Poultry Salads & Dressings Sub Category Chicken Salads Main Ingredient Poultry Vegetables Course Main Dish Popular Collections 30 Minutes or Less Ethnic Cuisine Asian R113805 Chicken with Lime and Avocado Salsa Better Homes and Gardens 4/1/2008 Team Chicken p7 http://images.meredith.com/bhg/images/recipe/s_R113805.jpg http://images.meredith.com/bhg/images/recipe/l_R113805.jpg 1. Preheat grill pan over high heat. Coat chicken with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Add to grill pan; cook 2 to 3 minutes each side or until no pink remains. 1 2. Meanwhile, in large bowl combine avocados, tomato, onion, jalapeño, lime juice, and remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Serve with chicken. Garnish with cilantro and lime wedges. Makes 4 servings. 2 3. Making Chicken Cutlets: If chicken cutlets are unavailable, make your own using boneless, skinless chicken breasts. Steady the meat by placing your hand on top of the thickest part of the chicken breast. Cut in half horizontally, being sure to hold your fingers up and away from the blade. Once you have cut through a few inches of the breast, pull the sliced part back to open and cut down the middle, forming two pieces. If needed, gently flatten the cutlet with the heel of your hand until it is about a half-inch thick. 3 chicken cutlets (see Making Chicken Cutlets, opposite) 4 1 extra virgin olive oil 3 Tbsp. 2 avocados, halved, pitted, peeled and chopped 3 large 3 tomato, chopped 1 large 4 red onion, cut in thin strips 1 medium 5 jalapeño pepper, seeded and sliced 1 6 lime juice 3 Tbsp. 7 packed fresh cilantro leaves 1/4 cup 8 Lime wedges 9 calories Calories kcal 496 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 33 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 21 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 11 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 32.476455 14 sodium Sodium (mg) mg 254 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 13 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish R113804 Chicken with Summer Squash Better Homes and Gardens 4/1/2008 Team Chicken p6 Arugula is a peppery salad green; baby spinach leaves also work well in this recipe. http://images.meredith.com/bhg/images/recipe/s_R113804.jpg http://images.meredith.com/bhg/images/recipe/l_R113804.jpg 1.Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally. 1 2. Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings. 2 purchased roasted chicken, chilled 1 2-1/4-lb. 1 olive oil 3 Tbsp. 2 yellow summer squash, cut in quarters lengthwise 4 small or 2 medium 3 garlic, thinly sliced 2 cloves 4 yellow grape or cherry tomatoes 1 cup 5 Small fresh arugula leaves 6 calories Calories kcal 385 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 125 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 277 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 14 16 25 min. Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish R113775 Drumsticks with Peas and Rice Better Homes and Gardens 4/1/2008 Team Chicken p2 http://images.meredith.com/bhg/images/recipe/s_R113775.jpg http://images.meredith.com/bhg/images/recipe/l_R113775.jpg 1. Sprinkle chicken with salt. In 12-inch skillet cook chicken in hot butter and oil over medium-high heat for 10 minutes, turning often. Using tongs, remove chicken, keeping butter and oil in skillet. Set chicken aside. 1 2. Add onions, shallot, garlic, and bay leaf to skillet Cook 5 minutes or until onion is tender, stirring to scrape up browned bits. 2 3. Return chicken to pan. Sprinkle with thyme and pepper. Add wine and broth. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until tender, spooning juices over chicken. Remove chicken. Cover; keep warm. Simmer onion mixture in pan, uncovered, 10 minutes. Season with salt and pepper. Remove bay leaf. 3 4. To serve, transfer chicken to platter. Sprinkle with mint. Serve with onion mixture and Peas and Rice. Makes 4 servings. 4 5. Peas and Rice: In saucepan cook 2 cups fresh or frozen peas in boiling salted water, covered, until tender (10 minutes for fresh, 3 minutes for frozen). Drain. Plunge in ice water; drain. In 12-inch skillet cook 1/2 cup sliced green onions in 3 tablespoons melted butter for 1 minute. Add cooked peas, 1/4 cup torn mint leaves, 1/4 tsp. salt, and 1/8 tsp. sugar. Cook and stir 1 minute. Stir in 3 cups cooked rice and 2 Tbsp. reduced-sodium chicken broth or water; heat through. 5 chicken drumsticks 8 1 kosher salt or salt 1 tsp. 2 butter 3 Tbsp. 3 olive or cooking oil 1 Tbsp. 4 onions, chopped 2 medium 5 shallot, finely chopped 1 6 garlic, minced 2 cloves 7 bay leaf 1 8 dried thyme, crushed 3/4 tsp. 9 freshly ground black pepper 1/4 tsp. 10 dry white wine or chicken broth 1/2 cup 11 reduced-sodium chicken broth 1 14-oz. can 12 Fresh mint leaves 13 Peas and Rice, below 1 recipe 14 calories Calories kcal 691 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 34 2 cholesterol Cholesterol (mg) mg 164 6 saturated sat Saturated Fat (g) gm 15 3 monounsaturated fat Monounsaturated Fat (g) gm 12 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 40.743189 14 sodium Sodium (mg) mg 874 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 37 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish R113773 Chicken Breasts with Herbs Better Homes and Gardens 4/1/2008 Team Chicken p1 The herb mixture used in this recipe is a variation on the traditional Italian condiment, gremolata. http://images.meredith.com/bhg/images/recipe/s_R113773.jpg http://images.meredith.com/bhg/images/recipe/l_R113773.jpg 1. In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper. 1 2. In 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink. 2 3. Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings. 3 chopped Italian (flat leaf )parsley 1/3 cup 1 chopped fresh oregano 1 Tbsp. 2 finely shredded lemon peel 1 Tbsp. 3 finely chopped garlic (about 3 cloves) 1 Tbsp. 4 butter 3 Tbsp. 5 skinless, boneless chicken breast halves 4 6 chicken broth 1/4 cup 7 calories Calories kcal 275 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 122 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.400101 14 sodium Sodium (mg) mg 356 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 9 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish R113762 Spring Chicken Salad Better Homes and Gardens 4/1/2008 Shower Story p http://images.meredith.com/bhg/images/recipe/s_R113762.jpg http://images.meredith.com/bhg/images/recipe/l_R113762.jpg 1. In a very large bowl stir together the chicken, celery, grapes, mayonnaise, sour cream, and salt, and pepper to taste until combined. Cover and chill 2 to 24 hours. Makes 8 cups salad (12 to 16 servings). 1 skinless, boneless chicken breast halves, cooked and diced 3 lb. 1 diced celery 1 cup 2 seedless red or green grapes, halved or quartered 1 cup 3 mayonnaise 1 cup 4 dairy sour cream 1 8-oz. carton 5 Salt and ground black pepper 6 calories Calories kcal 304 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 81 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 273 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 4 16 Recipe Category Salads & Dressings Main Ingredient Chicken Course Main Dish R113010 St. Pat's Beef & Veggies Better Homes and Gardens 3/1/2008 Pam Anderson p Another time, try the salmon version below. http://images.meredith.com/bhg/images/recipe/s_R113010.jpg http://images.meredith.com/bhg/images/recipe/l_R113010.jpg 1. Stir together sour cream and mustard; cover and refrigerate. Heat oven to 170 degrees F. Heat 12-inch skillet over medium-high. Coat beef with1 tablespoon oil; season with salt, pepper, and 1 teaspoon sugar. Brown in hot skillet 4 minutes,turning once. Transfer to platter; set aside. 1 2. Add remaining oil, carrots, and onion to skillet. Cook and stir 5 minutes, until browned. Add broth and potatoes; bring to boiling. Reduce heat; cook, covered, 15 minutes, until tender. Return beef to skillet. Simmer, covered, 8 minutes for medium (10 minutes for medium-well). 2 3. Reserving broth in skillet, transfer vegetables and beef to oven-safe platter; keep warm. Simmer broth; add spinach. Cook and toss with tongs 3 to 4 minutes. 3 4. To serve, ladle broth in bowls; reserve some to drizzle over meat and vegetables. Divide beef and vegetables among plates. Serve with mustard sauce. Makes 4 servings. 4 5.Salmon Boiled Dinner: Substitute four 6-ounce skinless salmon fillets for the steak. Omit oil and sugar and do not brown salmon, carrots, and onion. Simply bring broth, carrots, onion, and potatoes to boiling; reduce heat and simmer, covered, 15 minutes or until just tender. Season salmon with salt and pepper; add to vegetables and simmer, covered, for 5 to 8 minutes or until just cooked through. Continue with step 4. Once spinach has been added to platter, stir 1 tablespoon of lemon juice into the simmering broth; spoon some over each portion of salmon and vegetables. Serve with mustard sauce and lemon wedges. 5 sour cream 1/2 cup 1 coarse-grain brown mustard 2 Tbsp. 2 boneless beef rib-eye steak, 1-1/4- to 1-1/2-inch thick 1-1/2 lb. 3 cooking oil 2 Tbsp. 4 carrots, peeled 4 medium 5 red onion, peeled, cut in wedges 1 large 6 reduced-sodium chicken broth 32 oz. 7 new potatoes; halve if large 1 lb. 8 packaged fresh spinach 1 lb. 9 calories Calories kcal 557 1 protein Protein (g) gm 44 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 27 2 cholesterol Cholesterol (mg) mg 111 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 47.23848 14 sodium Sodium (mg) mg 1269 7 calcium Calcium (DV%) % 20 15 iron Iron (DV%) % 44 16 1 hour Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Holiday Easter R113004 Spinach Salad with Ancho Chili Pepper Chops Better Homes and Gardens 3/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R113004.jpg http://images.meredith.com/bhg/images/recipe/l_R113004.jpg 1. Preheat extra-large skillet over medium-high heat. Meanwhile, in bowl combine chile pepper and 1/2 tsp. each salt and pepper. Rub into chops. Add chops and bacon to hot skillet; reduce heat to medium. Cook 6 to 8 minutes, until chops are pink in center (160 degrees F) and bacon is crisp; turning chops and stirring bacon. Remove and set aside. 1 2. For dressing, cook onion in hot skillet for 1 minute. Remove from heat; stir in vinegar, sugar, and 1/4 tsp. ancho chile pepper. Slice pork; divide pork and spinach among 4 plates. Drizzle dressing; sprinkle bacon. Makes 4 servings. 2 ground ancho chile pepper 1 Tbsp. 1 boneless pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.) 4 2 bacon, chopped 4 slices 3 thinly sliced red onion 1/2 cup 4 cider vinegar 1/3 cup 5 sugar 1 Tbsp. 6 fresh baby spinach 1 5- to 6-oz. pkg. 7 calories Calories kcal 429 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 133 6 saturated sat Saturated Fat (g) gm 8 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 13.581063 14 sodium Sodium (mg) mg 745 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 17 16 20 minutes Start to Finish: Recipe Category Salads & Dressings Meat Sub Category Salads Pork Main Ingredient Pork Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less Ethnic Cuisine Mexican R113003 Parmesan-Crusted Fish Better Homes and Gardens 3/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R113003.jpg http://images.meredith.com/bhg/images/recipe/l_R113003.jpg 1. Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish; place on baking sheet. Season with salt and pepper. In small bowl stir together crumbs and cheese; sprinkle on fish. Bake, uncovered, 4 to 6 minutes for each 1/2-inch thickness of fish, until crumbs are golden and fish flakes easily when tested with a fork. 1 2. Meanwhile, in a large skillet bring 1/2 cup water to boiling; add carrots. Reduce heat. Cook, covered, for 5 minutes. Uncover; cook 2 minutes more. Add butter and ginger; toss. Serve fish and carrots with greens. Makes 4 servings. 2 skinless cod fillets (1-1/2 lb.) 4 1 panko (Japanese-style) bread crumbs 1/3 cup 2 finely shredded Parmesan cheese 1/4 cup 3 julienned carrots (3 cups) 1 10-oz. pkg. 4 butter 1 Tbsp. 5 ground ginger 3/4 tsp. 6 Mixed fresh salad greens 7 calories Calories kcal 233 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 84 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.314329 14 sodium Sodium (mg) mg 407 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 5 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients R113002 Polenta-Sausage Bowl Better Homes and Gardens 3/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R113002.jpg http://images.meredith.com/bhg/images/recipe/l_R113002.jpg 1. Preheat broiler. Lightly grease baking sheet. Cut polenta in 12 slices. Place polenta and zucchini on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil 4 to 5 inches from heat for 8 to 10 minutes, until polenta is lightly browned and zucchini is crisp-tender; turning once. 1 2. Meanwhile, in large skillet cook and break up sausage over medium heat until sausage begins to brown. Drain off fat. Add mushrooms, tomatoes, and seasoning to skillet; cook for 5 minutes, until meat is no longer pink. Slice zucchini crosswise. Spoon sausage mixture and zucchini over polenta. Sprinkle with cheese. Makes 4 servings. 2 refrigerated polenta with sun-dried tomatoes 1 16-oz. tube 1 zucchini, halved lengthwise 2 medium 2 cooking oil 1 Tbsp. 3 bulk Italian sausage 1 lb. 4 sliced mushrooms 1 8-oz. pkg. 5 grape tomatoes 1 cup 6 dried Italian seasoning, crushed 1 tsp. 7 Finely shredded Parmesan cheese 8 calories Calories kcal 547 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 40 2 cholesterol Cholesterol (mg) mg 86 6 saturated sat Saturated Fat (g) gm 13 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 32.476455 14 sodium Sodium (mg) mg 1340 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 15 16 20 minutes Start to Finish: Recipe Category Beans, Rice & Grains Vegetables Sub Category Grains Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients Ethnic Cuisine Italian R113001 Chicken-Pineapple Fajitas Better Homes and Gardens 3/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R113001.jpg http://images.meredith.com/bhg/images/recipe/l_R113001.jpg 1. Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove. 1 2. Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime. Makes 4 servings. 2 flour tortillas 8 6-inch 1 slices peeled fresh pineapple (about half) 4 1-inch 2 skinless, boneless chicken breast halves 1 lb. 3 red or orange sweet peppers, seeded, cut in strips 2 small 4 Jamaican jerk seasoning 2 tsp. 5 ground black pepper 1/8 tsp. 6 cooking oil 1 Tbsp. 7 Fresh cilantro and lime wedges 8 calories Calories kcal 393 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 72.038682 14 sodium Sodium (mg) mg 633 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 18 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients Ethnic Cuisine Other Cuisines R113000 Herb-Garlic Beef Roast Better Homes and Gardens 3/1/2008 Everyday Easy p $7.88 total cost/ $1.97 per serving http://images.meredith.com/bhg/images/recipe/s_R113000.jpg http://images.meredith.com/bhg/images/recipe/l_R113000.jpg 1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender. 1 2. For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings. 2 refrigerated cooked beef roast au jus 1 17-oz. pkg. 1 small round red potatoes 1 lb. 2 carrots 3 medium 3 cooking oil 1 Tbsp. 4 Freshly ground black pepper 5 chopped fresh Italian (flat-leaf) parsley 3 Tbsp. 6 garlic, minced 3 to 6 cloves 7 finely shredded lemon peel 1 Tbsp. 8 calories Calories kcal 311 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 30.705012 14 sodium Sodium (mg) mg 465 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 18 16 19 minutes Start to Finish: Recipe Category Meat Vegetables Sub Category Beef Main Ingredient Beef Vegetables Course Main Dish Popular Collections One-Dish Meal 30 Minutes or Less 5 or Fewer Ingredients Appliance Microwave R112983 Peppercorn-Crusted Ham Better Homes and Gardens 3/1/2008 Easter p1 Buy national brands and regional boutique smoked hams. Warm, rather than cook, fully cooked hams; overcooking dries them. http://images.meredith.com/bhg/images/recipe/s_R112983.jpg http://images.meredith.com/bhg/images/recipe/l_R112983.jpg 1. Preheat the oven to 325 degrees F. Place ham on rack in shallow roasting pan. Tent with foil; crimp foil to pan edges. Roast 1 to 1-3/4 hours, until internal temperature is 130 degrees F. 1 2. Remove foil from ham. In medium bowl stir together preserves and mustard; set aside 3/4 cup. Brush remaining on top and sides of ham. Sprinkle with peppercorns. Cover cut side of ham with foil to prevent drying. Roast 20 to 30 minutes or until internal temperature is 140 degrees F. Remove from oven; remove foil. Let stand at least 15 minutes. 2 3. Meanwhile, for sauce, in small saucepan combine reserved apricot mixture and snipped apricots, if using; heat through. Slice ham; serve warm or at room temperature with sauce. Garnish with apricots and lettuce. Makes 16 to 20 servings. 3 cooked, bone-in spiral-sliced ham 1 6- to 8-lb. 1 apricot preserves 1 12-oz. jar 2 Dijon-style mustard 3/4 cup 3 whole pink or mixed peppercorns 1 to 2 Tbsp. 4 snipped dried apricots 1/2 cup 5 Dried Apricots (optional) 6 Boston lettuce leaves (optional) 7 calories Calories kcal 249 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 19 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 85 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 13 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 1862 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 8 16 Recipe Category Meat Sub Category Pork Main Ingredient Ham (Pork) Course Main Dish Holiday Easter R112932 Slow-Cooker Ratatouille Slow Cooker Bookazine 12/12/2006 Meatless p1 To peel or not to peel the eggplant? The choice is all yours--this ratatouille is terrific either way. http://images.meredith.com/bhg/images/recipe/s_R112932.jpg http://images.meredith.com/bhg/images/recipe/l_R112932.jpg 1. In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic. 1 2. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours. 2 3. For Parmesan toast: Preheat broiler. Brush one side of each bread slice with olive oil. Place bread slices, oiled sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with 1 tablespoon of the Parmesan cheese. Broil about 15 seconds more or until cheese is melted. 3 4. Stir basil into mixture in cooker. Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Makes 2 servings. 4 cubed, peeled (if desired) eggplant 1-1/2 cups 1 coarsely chopped yellow summer squash or zucchini 1/2 cup 2 coarsely chopped tomato 1/2 cup 3 no-salt-added tomato sauce 1/2 of an 8-ounce can 4 coarsely chopped red or green sweet pepper 1/3 cup 5 finely chopped onion 1/4 cup 6 salt 1/4 teaspoon 7 ground black pepper 1/8 teaspoon 8 garlic, minced 1 clove 9 baguette-style French bread 4 1/2-inch-thick slices 10 olive oil 1 teaspoon 11 finely shredded Parmesan cheese 3 tablespoons 12 snipped fresh basil 1 tablespoon 13 calories Calories kcal 248 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 5 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 739 7 Recipe Category Vegetables Main Ingredient Vegetables Dairy Course Main Dish Popular Collections Meatless Main Dish Appliance Crockery Cooker R112836 Vegetable-and-Garbanzo Curry Slow Cooker Bookazine 12/12/2006 Sides p1 Rich and full-flavored, these curry-accented vegetables are best served with plain meats and poultry. http://images.meredith.com/bhg/images/recipe/s_R112836.jpg http://images.meredith.com/bhg/images/recipe/l_R112836.jpg 1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder. 1 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings. 2 cauliflower florets 3 cups 1 garbanzo beans (chickpeas), rinsed and drained 1 15-ounce can 2 loose-pack frozen cut green beans 1 cup 3 sliced carrot 1 cup 4 chopped onion 1/2 cup 5 vegetable broth 1 14-ounce can 6 curry powder 2 to 3 teaspoons 7 light coconut milk 1 14-ounce can 8 shredded fresh basil leaves 1/4 cup 9 calories Calories kcal 219 1 protein Protein (g) gm 8 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 9 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 805 7 Recipe Category Vegetables Main Ingredient Vegetables Course Main Dish Popular Collections Meatless Main Dish Appliance Crockery Cooker R112833 Three-Bean Vegetarian Chili Slow Cooker Bookazine 12/12/2006 Meatless p1 Chocolate-flavored syrup adds an intriguing undertone to this Cajun-accented chili. http://images.meredith.com/bhg/images/recipe/s_R112833.jpg http://images.meredith.com/bhg/images/recipe/l_R112833.jpg 1. In a 3-1/2- or 4-quart slow cooker, combine kidney beans, white beans, black beans, undrained tomatoes and green chile peppers, beer or broth, chocolate syrup, chili powder, and Cajun seasoning. 1 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 2 3. If desired, garnish individual servings with sour cream and cheese. Makes 4 servings. 3 no-salt-added red kidney beans, rinsed and drained 1 15-ounce can 1 small white beans, rinsed and drained 1 15-ounce can 2 low-sodium black beans, rinsed and drained 1 15-ounce can 3 diced tomatoes and green chile peppers, undrained 1 14-1/2-ounce can 4 beer or chicken broth 1 cup 5 chocolate-flavored syrup 3 tablespoons 6 chili powder 1 tablespoon 7 Cajun seasoning 2 teaspoons 8 Dairy sour cream (optional) 9 Shredded cheddar cheese (optional) 10 calories Calories kcal 308 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 60 8 total fat Total fat (g) gm 1 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 0 3 fiber Fiber (g) gm 21 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 569 7 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Beans Course Main Dish Popular Collections Prize Tested Recipe Vegetarian R112832 Cranberry-Chipotle Beef Slow Cooker Bookazine 12/12/2006 Beef p1 Looking for a slow-cooked roast that serves just two? This fiery chipotle-seasoned chuck roast is a delicious possibility. http://images.meredith.com/bhg/images/recipe/s_R112832.jpg http://images.meredith.com/bhg/images/recipe/l_R112832.jpg 1. Place onion in a 1-1/2-quart slow cooker. If necessary, cut beef to fit into cooker; add to cooker. Sprinkle with salt, black pepper, and garlic. Combine cranberry sauce and chipotle peppers. Pour over all. 1 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If no heat setting is available, cook for 4-1/2 to 5-1/2 hours. 2 3. To serve, cook rice according to package directions, except omit salt and butter. Serve beef mixture with rice. If desired, garnish with jalapeno peppers. Makes 2 servings. 3 onion, cut into thin wedges 1 small 1 beef chuck roast 12 ounces 2 salt 1/8 teaspoon 3 ground black pepper 1/8 teaspoon 4 garlic, minced 1 clove 5 whole cranberry sauce 1/2 of a 16-ounce can (about 3/4 cup) 6 finely chopped canned chipotle chile peppers in adobo sauce* 1/2 to 1 teaspoon 7 instant brown rice 1 cup 8 Fresh jalapeno chile peppers, halved (optional) 9 calories Calories kcal 506 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 71 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 101 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 296 7 Recipe Category Meat Sub Category Beef Main Ingredient Beef Fruit Course Main Dish Appliance Crockery Cooker R112830 Orange-Spiced Corned Beef with Dried Fruit Slow Cooker Bookazine 12/12/2006 Beef p1 Mixed dried fruit, orange juice, molasses, and spices dress up plain-Jane corned beef with lively new flavor. http://images.meredith.com/bhg/images/recipe/s_R112830.jpg http://images.meredith.com/bhg/images/recipe/l_R112830.jpg 1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. If a seasoning packet is present, discard it. Place meat in the cooker. 1 2. Cut any large pieces of mixed dried fruit into quarters. Sprinkle mixed dried fruit, dried cranberries, and tapioca over meat in cooker. In a small bowl, combine orange juice, the water, molasses, cinnamon, and nutmeg. Pour over mixture in cooker. 2 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3 4. Remove meat from cooker. Thinly slice meat across the grain. Arrange meat slices on a serving platter. Spoon fruit mixture over meat. Makes 6 servings. 4 corned beef brisket 1 2-1/2- to 3-pound 1 mixed dried fruit 1 7-oz. pkg. 2 dried cranberries 1/2 cup 3 quick-cooking tapioca 2 Tbsp. 4 orange juice 1/2 cup 5 water 1/2 cup 6 mild-flavored molasses 1 Tbsp. 7 ground cinnamon 1/4 tsp. 8 ground nutmeg 1/8 tsp. 9 calories Calories kcal 617 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 38 8 total fat Total fat (g) gm 36 2 cholesterol Cholesterol (mg) mg 185 6 saturated sat Saturated Fat (g) gm 12 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 2151 7 Course Main Dish R112826 Beef in Red Wine Gravy Slow Cooker Bookazine 12/12/2006 Beef p1 This hearty stew is the perfect way to use red wine left over from a party. If you buy a new bottle of wine, choose the same quality you would drink. http://images.meredith.com/bhg/images/recipe/s_R112826.jpg http://images.meredith.com/bhg/images/recipe/l_R112826.jpg 1. In a 3-1/2- or 4-quart slow cooker, combine beef stew meat and onions. Add bouillon cubes or dry onion soup mix. Sprinkle cornstarch, salt, and pepper over beef and onions. Pour red wine over beef mixture in cooker. 1 2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 2 3. If desired, serve over hot cooked noodles. Makes 6 servings. 3 beef stew meat, cut into 1-inch cubes 1-1/2 pounds 1 onions, cut up 2 medium 2 beef bouillon cubes or 1 envelope (1/2 of 2-ounce package) onion soup mix 2 3 cornstarch 3 tablespoons 4 Salt 5 Ground black pepper 6 dry red wine 1-1/2 cups 7 Hot cooked noodles (optional) 8 calories Calories kcal 211 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 430 7 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Appliance Crockery Cooker R112824 Fennel and Pear Chicken Thighs Slow Cooker Bookazine 12/12/2006 Poultry p1 The mild licorice-like flavor of fennel tastes terrific with the pears in this family-pleasing dish. Because the pears are dried rather than fresh, you can make this chicken any time of year. http://images.meredith.com/bhg/images/recipe/s_R112824.jpg http://images.meredith.com/bhg/images/recipe/l_R112824.jpg 1. In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker. 1 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. 2 3. Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings. 3 fennel bulb, trimmed and cut into 1/2-inch-thick wedges 1 medium 1 sliced mushrooms, drained 2 6- to 7-ounce jars (drained weight) 2 coarsely snipped dried pears 1/2 cup 3 quick-cooking tapioca, finely ground 2 tablespoons 4 skinless, boneless chicken thighs 2-1/2 pounds 5 salt 3/4 teaspoon 6 dried thyme, crushed 1/2 teaspoon 7 cracked black pepper 1/2 teaspoon 8 pear nectar or apple juice 1 cup 9 Hot cooked couscous or rice 10 Fennel tops (optional) 11 calories Calories kcal 407 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 157 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 657 7 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Fruit Vegetables Course Main Dish Appliance Crockery Cooker R112820 Chicken Chili Slow Cooker Bookazine 12/12/2006 Poultry p1 Does your supermarket bakery carry bread bowls? If it does, they are ideal for serving this fiery white chili. http://images.meredith.com/bhg/images/recipe/s_R112820.jpg http://images.meredith.com/bhg/images/recipe/l_R112820.jpg 1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat. 1 2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic. 2 3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours. 3 4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings. 4 Nonstick cooking spray 1 skinless, boneless chicken breast halves, cut into 1-inch pieces 8 ounces 2 white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained 1 15-ounce can 3 reduced-sodium chicken broth 1-1/4 cups 4 chopped onion 1/4 cup 5 chopped green sweet pepper 1/3 cup 6 fresh jalapeño chile pepper, seeded and finely chopped* 1/2 of a small 7 ground cumin 1/4 teaspoon 8 dried oregano, crushed 1/4 teaspoon 9 ground white pepper 1/8 teaspoon 10 garlic, minced 1 clove 11 chopped tomato (optional) 2 tablespoons 12 sliced green onion (optional) 2 tablespoons 13 shredded Monterey Jack cheese (1 ounce) (optional) 2 tablespoons 14 calories Calories kcal 275 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 2 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 0 3 fiber Fiber (g) gm 11 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 750 7 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Chicken Cheese Beans Vegetables Course Main Dish Popular Collections Meatless Main Dish Appliance Crockery Cooker R112819 Easy Italian Chicken Slow Cooker Bookazine 12/12/2006 Poultry p1 This no-fuss chicken dish is easy to put together and even easier to enjoy. http://images.meredith.com/bhg/images/recipe/s_R112819.jpg http://images.meredith.com/bhg/images/recipe/l_R112819.jpg 1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken. 1 2. 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 to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings. 2 head cabbage, cut into wedges (about 12 ounces) 1/2 of a medium 1 onion, sliced and separated into rings 1 medium 2 sliced mushrooms, drained 1 4 1/2-ounce jar (drained weight) 3 quick-cooking tapioca 2 tablespoons 4 meaty chicken pieces (breast halves, thighs, and drumsticks), skinned 2 to 2 1/2 pounds 5 purchased meatless spaghetti sauce 2 cups 6 Grated Parmesan cheese 7 Hot cooked pasta (optional) 8 calories Calories kcal 300 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 94 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 662 7 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections 8 or Fewer Ingredients Appliance Crockery Cooker R112818 Easy Chicken Rarebit Slow Cooker Bookazine 12/12/2006 Poultry p1 Cheddar cheese pasta sauce seasoned with Worcestershire makes the flavor of this dish reminiscent of Welsh rarebit. http://images.meredith.com/bhg/images/recipe/s_R112818.jpg http://images.meredith.com/bhg/images/recipe/l_R112818.jpg 1. Cut chicken diagonally into 1/2-inch-thick slices; set aside. In a 3-1/2- or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce. Add onion and chicken slices. 1 2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. 2 3. To serve, spoon chicken and sauce mixture over bun halves. If desired, sprinkle with crumbled bacon and tomato. Serve with dill pickles, if desired. Makes 6 servings. 3 skinless, boneless chicken breast halves 1-3/4 pounds 1 cheddar cheese pasta sauce 1 14- to 16-ounce jar 2 Worcestershire sauce 1 tablespoon 3 onion, halved crosswise and thinly sliced 1 large 4 pumpernickel or rye buns, split and toasted, or 6 slices pumpernickel or rye bread, toasted and halved diagonally 6 5 slices bacon, crisp-cooked, drained, and crumbled (optional) 4 6 tomato, chopped (optional) 1 7 Kosher dill pickles (optional) 8 calories Calories kcal 340 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 102 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 823 7 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients Appliance Crockery Cooker R112817 Cacciatore-Style Chicken Slow Cooker Bookazine 12/12/2006 Poultry p1 Similar to the familiar Italian classic, this meal-in-a-pot is brimming with onions, mushrooms, and herb-seasoned tomatoes. http://images.meredith.com/bhg/images/recipe/s_R112817.jpg http://images.meredith.com/bhg/images/recipe/l_R112817.jpg 1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper. 1 2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. 2 3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings. 3 sliced fresh mushrooms 2 cups 1 sliced celery 1 cup 2 chopped carrot 1 cup 3 medium onions, cut into wedges 2 4 yellow, green, or red sweet pepper, cut into strips 1 5 cloves garlic, minced 4 6 chicken drumsticks, skinned (about 3-1/2 pounds total) 12 7 chicken broth 1/2 cup 8 dry white wine 1/4 cup 9 quick-cooking tapioca 2 tablespoons 10 bay leaves 2 11 dried oregano, crushed 1 teaspoon 12 sugar 1 teaspoon 13 salt 1/2 teaspoon 14 ground black pepper 1/4 teaspoon 15 diced tomatoes, undrained 1 14-1/2-ounce can 16 tomato paste 1/3 cup 17 Hot cooked pasta or rice 18 Shredded basil (optional) 19 calories Calories kcal 345 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 81 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 606 7 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Ethnic Cuisine Italian Appliance Crockery Cooker R112814 Chicken Tortilla Soup Slow Cooker Bookazine 12/12/2006 Poultry p1 There's no need to measure lots of herbs or spices for this soup. They're already in the chicken broth and Mexican-style tomatoes. http://images.meredith.com/bhg/images/recipe/s_R112814.jpg http://images.meredith.com/bhg/images/recipe/l_R112814.jpg 1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables. 1 2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. 2 3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings. 3 chicken broth with roasted garlic 2 14-ounce cans 1 Mexican-style stewed tomatoes, undrained 1 14-1/2-ounce can 2 shredded cooked chicken (about 10 ounces) 2 cups 3 frozen (yellow, green, and red) peppers and onion stir-fry vegetables 2 cups 4 tortilla chips 1 cup 5 Sliced fresh jalapeno chile peppers* (optional) 6 calories Calories kcal 181 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 19 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 36 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1383 7 Recipe Category Poultry Soups & Stews Sub Category Soups Main Ingredient Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients Ethnic Cuisine Mexican Appliance Crockery Cooker R112597 Pesto Shrimp Mac & Cheese Better Homes and Gardens 2/1/2008 Your Best Recipe Contest - Casseroles p6 Michael Cohen, composer from Los Angeles, struck a cord with his entry. "If you took this to a potluck, it would be all gone," raved Gayle Butler, editor in chief. http://images.meredith.com/bhg/images/recipe/s_R112597.jpg http://images.meredith.com/bhg/images/recipe/l_R112597.jpg 1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside. 1 2. Cook macaroni according to package directions. Drain and keep warm. 2 3. In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses. 3 4. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings. 4 fresh or frozen medium shrimp in shells 1 lb. 1 dried elbow macaroni (2 cups) 8 oz. 2 eggs, lightly beaten 2 3 butter, melted 1/4 cup 4 half-and-half 1 cup 5 shredded fontina cheese (5 oz.) 1-1/4 cups 6 grated Parmesan cheese 1/2 cup 7 garlic, minced 2 cloves 8 pine nuts, toasted 2 Tbsp. 9 lightly packed fresh basil leaves, chopped 1-1/2 cups 10 Fresh basil leaves 11 calories Calories kcal 509 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 27 2 cholesterol Cholesterol (mg) mg 254 6 saturated sat Saturated Fat (g) gm 14 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 694 7 calcium Calcium (DV%) % 33 15 iron Iron (DV%) % 23 16 Recipe Category Pasta Fish & Seafood Sub Category Seafood Macaroni Main Ingredient Pasta Shellfish Course Main Dish R112596 Chicken and Corn Pizza Better Homes and Gardens 2/1/2008 Your Best Recipe Contest - 20-Minute Meals p2 "Innovative" said judges about this entry from Robin Haas of Cranston, Rhode Island. http://images.meredith.com/bhg/images/recipe/s_R112596.jpg http://images.meredith.com/bhg/images/recipe/l_R112596.jpg 1. Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside. 1 2. In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes. 2 3. Transfer corn and sauce from package to microwave-safe bowl. Microcook on high (100% power) 3 minutes. Stir. Microcook 1 minute more. Stir in chicken, sweet pepper, lemon peel, tarragon, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust. 3 4. Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving. Makes 4 servings. 4 packaged prebaked pizza crust 1 12-inch 1 ricotta cheese 1 cup 2 finely shredded Parmesan cheese 1 cup 3 ground black pepper 1/2 tsp. 4 frozen whole kernel corn in butter sauce 1 10-oz. pkg. 5 refrigerated cooked chicken breast strips 1 6-oz. pkg. 6 coarsely chopped red sweet pepper 1/2 cup 7 finely shredded lemon peel 1 Tbsp. 8 dried tarragon 2 tsp. 9 bottled minced garlic 1 tsp. 10 crumbled goat cheese 1/2 cup 11 sliced pitted ripe olives, drained 1 2 1/4-oz can 12 chopped fresh parsley 1/4 cup 13 calories Calories kcal 679 1 protein Protein (g) gm 41 11 carbohydrate Carbohydrate (g) gm 69 8 total fat Total fat (g) gm 28 2 cholesterol Cholesterol (mg) mg 84 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 33.657417 14 sodium Sodium (mg) mg 1928 7 calcium Calcium (DV%) % 58 15 iron Iron (DV%) % 26 16 20 minutes Start to Finish: Recipe Category Vegetables Poultry Sub Category Chicken Main Ingredient Chicken Vegetables Course Main Dish Popular Collections Prize Tested Recipe 30 Minutes or Less R112587 New World Chili Better Homes and Gardens 2/1/2008 Your Best Recipe Contest - Slow Cooker p9 Roxanne Chan of Albany, California, was inspired to create this dish by pumpkins and squash in her garden. "The individual flavors really stand out," said judges. http://images.meredith.com/bhg/images/recipe/s_R112587.jpg http://images.meredith.com/bhg/images/recipe/l_R112587.jpg 1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic. 1 2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings. 2 turkey breast tenderloin, cut into 1-inch pieces 1 lb. 1 diced tomatoes 1 28-oz. can 2 black beans, rinsed and drained 1 15-oz. can 3 tomato sauce 1 8-oz. can 4 peeled, seeded and cubed butternut squash or pumpkin 1 cup 5 onion, chopped 1 medium 6 chicken broth 1/2 cup 7 frozen whole kernel corn 1/2 cup 8 dried cranberries 1/2 cup 9 fresh jalapeño pepper, seeded and finely chopped 1 10 chili powder 1 Tbsp. 11 garlic, minced 1 clove 12 Chicken broth 13 shredded fresh spinach 2 cups 14 Monterey Jack cheese with jalapeño peppers, shredded (1 cup) 4 oz. 15 calories Calories kcal 301 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 15 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 25.390683 14 sodium Sodium (mg) mg 1051 7 calcium Calcium (DV%) % 24 15 iron Iron (DV%) % 20 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Course Main Dish Popular Collections Prize Tested Recipe R112586 Grilled Steak Bruschetta Salad better homes and gardens 2/1/2008 Your Best Recipe Contest - Grilling p3 "Pretty presentation," and "clean flavors" convinced the judges to award top prize to Devon Delaney, of Princeton, New Jersey. http://images.meredith.com/bhg/images/recipe/s_R112586.jpg http://images.meredith.com/bhg/images/recipe/l_R112586.jpg 1. Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside. 1 2. Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.) 2 3. Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese. Makes 4 servings. 3 apricot preserves 1/4 cup 1 prepared horseradish 1/4 cup 2 creamy Dijon-style mustard blend 1/4 cup 3 lemon juice 2 Tbsp. 4 beef tenderloin steaks, cut 1-inch thick 4 6-oz. 5 baguette-style French bread 12 1/4-inch-thick slices 6 arugula 4 cups 7 bottled roasted red sweet peppers, chopped 1/4 cup 8 crumbled blue cheese 1/4 cup 9 calories Calories kcal 488 1 protein Protein (g) gm 43 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 111 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 37.200303 14 sodium Sodium (mg) mg 964 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 35 16 35 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Prize Tested Recipe Grilling Appliance Grill, Outdoor R112585 Pork Chops Primavera Better Homes and Gardens 2/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R112585.jpg http://images.meredith.com/bhg/images/recipe/l_R112585.jpg 1. In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels. 1 2. Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside. Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes. Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens. Makes 4 servings. 2 peppered bacon, cut in 1-inch pieces 4 slices 1 trimmed fresh young green beans 12-oz. 2 soy sauce 1 Tbsp. 3 pork chops, 1/2 inch thick 4 4 apple butter 1/3 cup 5 water 1/4 cup 6 red or yellow cherry or grape tomatoes 1 cup 7 calories Calories kcal 402 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 28 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.666835 14 sodium Sodium (mg) mg 534 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 14 16 18 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 30 Minutes or Less R112584 Pineapple Chicken Better Homes and Gardens 2/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R112584.jpg http://images.meredith.com/bhg/images/recipe/l_R112584.jpg 1. Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink. 1 2. For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings. 2 skinless, boneless chicken thighs 1-1/2 lb. 1 curry seasoning blend 1/2 tsp. 2 red sweet pepper, cut in strips 1 3 pineapple, peeled, cored, cut in large chunks 1 4 serrano pepper, thinly sliced 1 5 unsweetened coconut milk 3/4 cup 6 packed brown sugar 1 Tbsp. 7 calories Calories kcal 443 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 141 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 17 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 80.895897 14 sodium Sodium (mg) mg 448 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 17 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 30 Minutes or Less R112583 Tuscan Bean Soup Better Homes and Gardens 2/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R112583.jpg http://images.meredith.com/bhg/images/recipe/l_R112583.jpg 1. In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. 1 2. Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings. 2 packaged peeled baby carrots, coarsely chopped 1 cup 1 onion, chopped 1 small 2 olive oil 3 Tbsp. 3 cannellini beans, rinsed and drained 2 15-oz. cans 4 reduced-sodium chicken broth 1 32-oz. box 5 dried Italian seasoning, crushed 2 to 3 tsp. 6 baby spinach 1 5-oz. pkg. 7 Freshly cracked black pepper 8 Cracker bread (optional) 9 calories Calories kcal 254 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 12 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 919 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 21 16 20 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Course Main Dish Popular Collections 30 Minutes or Less R112582 Chorizo-Topped Mexican Pizzas 2/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R112582.jpg http://images.meredith.com/bhg/images/recipe/l_R112582.jpg 1. Preheat broiler. In large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in colander. In small saucepan heat salsa over medium heat until heated through. 1 2. Lightly coat large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth the cheese. Broil 3 to 4 inches from heat 2 to 3 minutes, until cheese is melted. Top each pizza with one-fourth the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges. Makes 4 servings. 2 chorizo sausage 8 oz. 1 deli-fresh chunky salsa with corn and beans 1 cup 2 Nonstick cooking spray 3 flour tortillas 4 7 - to 8-inch 4 shredded Mexican cheese blend (4 oz.) 1 cup 5 avocado, halved, pitted, peeled and sliced 1 6 green onions, chopped 4 7 snipped fresh cilantro 1/4 cup 8 Lime wedges 9 calories Calories kcal 588 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 31 8 total fat Total fat (g) gm 41 2 cholesterol Cholesterol (mg) mg 75 6 saturated sat Saturated Fat (g) gm 15 3 monounsaturated fat Monounsaturated Fat (g) gm 16 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 1242 7 calcium Calcium (DV%) % 20 15 iron Iron (DV%) % 11 16 20 minutes Start to Finish: Recipe Category Meat Sandwiches Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 30 Minutes or Less R112580 Salmon - Potato Cakes Better Homes and Gardens 2/1/2008 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R112580.jpg http://images.meredith.com/bhg/images/recipe/l_R112580.jpg 1. Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings. 1 fresh skinless salmon fillets 14 oz. 1 refrigerated sour cream and chive flavored mashed potatoes 2 cups 2 seasoned fine dry bread crumbs 1/2 cup 3 snipped fresh dill 3 Tbsp. 4 Nonstick cooking spray 5 mixed salad greens 1 5-oz. pkg. 6 bottled Honey-Dijon salad dressing 1/2 cup 7 calories Calories kcal 503 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 31 8 total fat Total fat (g) gm 31 2 cholesterol Cholesterol (mg) mg 74 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 851 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 9 16 20 minutes Start to Finish: Recipe Category Salads & Dressings Fish & Seafood Sub Category Fish Salads Main Ingredient Fish Course Main Dish Popular Collections 30 Minutes or Less R111506 Cajun Mac and Cheese www.bhg.com 1/1/2008 January 2008 Premium Recipes p 6 servings http://images.meredith.com/bhg/images/recipe/s_R111506.jpg http://images.meredith.com/bhg/images/recipe/l_R111506.jpg 1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large saucepan cook macaroni according to package directions; drain. Return to saucepan. Stir in cheddar and American cheeses; set aside. 1 2. In a medium skillet cook sweet onion and garlic in butter until tender. Stir in green onions and sweet peppers. Cook and stir 1 minute more; stir onion mixture into pasta-cheese mixture. Spoon into prepared baking dish; set aside. 2 3. In a medium bowl whisk together milk, eggs, flour, mustard, hot pepper sauce, paprika, and salt until smooth; pour evenly over pasta mixture in baking dish. Bake, covered, 20 minutes. Uncover; bake 15 to 20 minutes more or until bubbly and heated through. Let stand 5 minutes. Makes 6 servings. 3 dried tricolor or plain elbow macaroni (12 oz.) 3 cups 1 shredded cheddar cheese (8 oz.) 2 cups 2 American cheese, cubed 4 oz. 3 chopped sweet onion 3/4 cup 4 minced fresh garlic 2 Tbsp. 5 butter 2 Tbsp. 6 sliced green onions 1/2 cup 7 chopped green and/or red sweet peppers 1 cup 8 evaporated milk 1 12-oz. can 9 eggs, lightly beaten 2 10 all-purpose flour 2 Tbsp. 11 yellow mustard 2 tsp. 12 bottled hot pepper sauce 2 tsp. 13 paprika 1/2 tsp. 14 salt 1/2 tsp. 15 calories Calories kcal 600 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 56 8 total fat Total fat (g) gm 29 2 cholesterol Cholesterol (mg) mg 154 6 saturated sat Saturated Fat (g) gm 17 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 36.609822 14 sodium Sodium (mg) mg 846 7 calcium Calcium (DV%) % 57 15 iron Iron (DV%) % 17 16 Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections Prize Tested Recipe R111502 Spinach-Chicken Breast Rolls Better Homes and Gardens 1/1/2008 Prize Tested Recipes p3 4 servings http://images.meredith.com/bhg/images/recipe/s_R111502.jpg http://images.meredith.com/bhg/images/recipe/l_R111502.jpg 1. Preheat oven to 375 degrees F. Place each chicken breast between plastic wrap; lightly pound with flat side of meat mallet to about 1.4 inch thickness. 1 2. In bowl stir together egg white, spinach, cottage cheese, and half the mozzarella; spoon on chicken, leaving 1.2-inch border. Roll up from narrow side. Place, seam sides down, in 2-quart rectangular baking dish. Combine spaghetti sauce and tomato paste; spoon over chicken. Bake, covered, for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, about 25 minutes more or until chicken is no longer pink (170 degrees F) and cheese is light brown. Let stand 10 minutes. If desired, serve with spaghetti. Serves 4. 2 skinless, boneless chicken breast halves (about 1-1/4 lb. total) 4 medium 1 egg white 1 2 frozen chopped spinach, thawed and well drained 1/2 of a 10-oz. pkg. 3 low-fat cottage cheese, drained 1/3 cup 4 part-skim mozzarella cheese, shredded (1 cup) 4 oz. 5 light spaghetti sauce with garlic and herbs (half a 26-oz. jar) 1-1/4 cups 6 tomato paste 2 Tbsp. 7 dried multigrain or whole wheat spaghetti, cooked according to package directions, and drained (optional) 6 oz. 8 calories Calories kcal 292 1 protein Protein (g) gm 46 11 carbohydrate Carbohydrate (g) gm 10 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 101 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.71443 14 sodium Sodium (mg) mg 718 7 calcium Calcium (DV%) % 32 15 iron Iron (DV%) % 17 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Poultry Course Main Dish Popular Collections Prize Tested Recipe Low-Calorie Low-Fat 8 or Fewer Ingredients R111501 Coconut Salmon Curry Better Homes and Gardens 1/1/2008 Prize Tested Recipes p2 4 servings http://images.meredith.com/bhg/images/recipe/s_R111501.jpg http://images.meredith.com/bhg/images/recipe/l_R111501.jpg 1. In bowl toss together salmon, cornstarch, salt, and black pepper; set aside. 1 2. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside. 2 3. Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings. 3 salmon fillet, skinned and cut into 1-inch cubes 1 lb. 1 cornstarch 1 Tbsp. 2 salt 1 tsp. 3 ground black pepper 1/2 tsp. 4 Nonstick cooking spray 5 onion, cut into 1-inch pieces 1 large 6 red sweet pepper, cut into bite-size strips 1 medium 7 packaged fresh julienned carrots 1 cup 8 grated fresh ginger 1 Tbsp. 9 garlic, minced 1 clove 10 curry powder 1 to 2 tsp. 11 crushed red pepper (optional) 1/4 tsp. 12 canola oil 1 Tbsp. 13 pineapple chunks (juice packed) 1 8-oz. can 14 unsweetened light coconut milk 1/3 cup 15 hot cooked brown rice 2 cups 16 calories Calories kcal 436 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 42 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 51.962328 14 sodium Sodium (mg) mg 686 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 9 16 40 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Prize Tested Recipe One-Dish Meal R111500 Hearty Okra Skillet Better Homes and Gardens 1/1/2008 Prize Tested Recipes p1 6 servings http://images.meredith.com/bhg/images/recipe/s_R111500.jpg http://images.meredith.com/bhg/images/recipe/l_R111500.jpg 1. In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium heat 5 minutes or until tender. Stir in oregano, cumin, coriander, turmeric, bay leaf, cinnamon stick, and 1.8 teaspoon salt. Cook and stir 1 minute. Add okra, undrained tomatoes, beans, chorizo, and olives. Bring to boiling; reduce heat. Simmer, covered, 30 minutes; stir occasionally. Remove and discard bay leaf and cinnamon stick. Serve over rice. Makes 6 servings. 1 onion, chopped 1 large 1 red sweet pepper, chopped 1 medium 2 garlic, minced 3 cloves 3 olive oil 1 Tbsp. 4 dried oregano, crushed 1/2 tsp. 5 ground cumin 1/2 tsp. 6 ground coriander 1/2 tsp. 7 ground turmeric 1/2 tsp. 8 bay leaf 1 9 cinnamon stick 1 10 frozen cut okra 1 16-oz. pkg. 11 diced tomatoes 1 28-oz. can 12 garbanzo beans (chickpeas), rinsed and drained 1 15-oz. can 13 cooked, smoked chorizo (sausage), sliced 3 oz. 14 pitted Gaeta or black olives, halved 1/4 cup 15 hot cooked rice 3 cups 16 calories Calories kcal 346 1 protein Protein (g) gm 12 11 carbohydrate Carbohydrate (g) gm 53 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 120 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 9 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 48.419442 14 sodium Sodium (mg) mg 748 7 calcium Calcium (DV%) % 15 15 iron Iron (DV%) % 23 16 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Pork Beans Vegetables Course Main Dish Popular Collections Prize Tested Recipe R111498 Buffalo Chicken Soup Better Homes and Gardens 1/1/2008 Super Bowl p1 6 servings http://images.meredith.com/bhg/images/recipe/s_R111498.jpg http://images.meredith.com/bhg/images/recipe/l_R111498.jpg 1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce. 1 2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings. 2 deli-roasted chicken, skinned, boned, and coarsely shredded 1 2-1/4 to 2-1/2 lb. 1 butter 2 Tbsp. 2 coarsely chopped celery 1/2 cup 3 chopped onion 1/2 cup 4 reduced-sodium chicken broth 2 14-oz. cans 5 milk 1-1/2 cups 6 bottled hot pepper sauce 1 tsp. 7 mozzarella cheese (6 oz.) 1-1/2 cups 8 crumbled blue cheese (5 oz.) 1-1/4 cups 9 shredded Parmesan cheese (2 oz.) 1/2 cup 10 all-purpose flour 1/3 cup 11 Bottled hot pepper sauce (optional) 12 calories Calories kcal 490 1 protein Protein (g) gm 45 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 28 2 cholesterol Cholesterol (mg) mg 145 6 saturated sat Saturated Fat (g) gm 15 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 1134 7 calcium Calcium (DV%) % 47 15 iron Iron (DV%) % 10 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Poultry Course Main Dish R111489 Smoked Turkey Panini Better Homes and Gardens 1/1/2008 Everyday Easy p Total cost=$8.46 cost per serving=$2.11 4 servings http://images.meredith.com/bhg/images/recipe/s_R111489.jpg http://images.meredith.com/bhg/images/recipe/l_R111489.jpg 1. Preheat large skillet over medium heat. Add walnuts; cook and stir 2 minutes to toast. Remove from skillet; set aside. 1 2. To assemble sandwiches, spread 4 bread slices with bruschetta topper and 4 slices with mayonnaise. On bruschetta slices layer walnuts, turkey, and spinach; top with mayo slices. Lightly brush sandwiches with olive oil. 2 3. Place sandwiches in hot skillet; weight with additional skillet (add food cans for more weight). Grill 2 minutes; turn. Replace weight; cook 2 minutes more or until golden and hot. Serves 4. 3 broken walnuts (optional) 1/3 cup 1 country Italian bread 8 1/2-inch thick slices 2 refrigerated classic bruschetta topper 1/2 cup 3 mayonnaise 2 Tbsp. 4 sliced cooked peppered turkey breast 12 oz. 5 large spinach leaves 1 cup 6 Olive oil 7 calories Calories kcal 448 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 43 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 1522 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 13 16 20 minutes Start to Finish: Recipe Category Sandwiches Poultry Sub Category Turkey Main Ingredient Turkey Course Main Dish Popular Collections 30 Minutes or Less Appliance Grill, Indoor R111485 Spicy Beef-Noodle Bowl Better Homes and Gardens 1/1/2008 Everyday Easy p Total cost=$8.76 Cost per serving=$2.19 4 servings http://images.meredith.com/bhg/images/recipe/s_R111485.jpg http://images.meredith.com/bhg/images/recipe/l_R111485.jpg 1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling. 1 2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally. 2 3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4. 3 boneless beef sirloin steak, cut in thin strips 1 lb. 1 cooking oil 1 Tbsp. 2 reduced sodium beef broth 2 14-oz. cans 3 bottled peanut sauce 1/3 cup 4 medium egg noodles (3 oz.) 1-1/2 cups 5 broccoli florets 2 cups 6 bias-sliced green onions (optional) 1/4 cup 7 calories Calories kcal 316 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 60 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 40.152708 14 sodium Sodium (mg) mg 762 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 15 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 30 Minutes or Less R111484 Garlicky Peppers & Shrimp Better Homes and Gardens 1/1/2008 Everyday Easy p 4 servings http://images.meredith.com/bhg/images/recipe/s_R111484.jpg http://images.meredith.com/bhg/images/recipe/l_R111484.jpg 1. Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm. 1 2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. Serves 4. 2 refrigerated spinach fettuccine 1 9-oz. pkg. 1 extra-virgin olive oil 4 Tbsp. 2 red, green, yellow, or orange sweet peppers, seeded and cut in strips 3 small 3 onions, cut in thin wedges 2 medium 4 garlic, thinly sliced 4 cloves 5 peeled and deveined medium shrimp 1 lb. 6 cayenne pepper 1/8 tsp. 7 calories Calories kcal 477 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 45 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 229 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 82.66734 14 sodium Sodium (mg) mg 256 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 29 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections 30 Minutes or Less R111483 Ancho Glazed Salmon Better Homes and Gardens 1/1/2008 Everyday Easy p 4 servings http://images.meredith.com/bhg/images/recipe/s_R111483.jpg http://images.meredith.com/bhg/images/recipe/l_R111483.jpg 1. Preheat broiler. Scrub potatoes. Halve lengthwise; cut in 1.4-inch slices. Place on greased rack of unheated broiler pan. In bowl combine sugar, salt, cumin, and chili pepper. Coat potatoes with cooking spray; sprinkle both sides with half the spice mixture. Broil 4 inches from heat 10 minutes or until tender; turn once midway through cooking. 1 2. Meanwhile, rinse salmon; pat dry. Sprinkle with remaining spice. In skillet cook fish in 1 tablespoon hot olive oil over medium heat 8 to 12 minutes or until fish flakes when tested with fork; turn once midway through cooking. Add cilantro. Serves 4. 2 sweet potatoes 2 medium 1 sugar 1 Tbsp. 2 salt 1 tsp. 3 ground cumin 1 tsp. 4 ground ancho chili pepper or chili powder 1 tsp. 5 Olive oil cooking spray 6 skinless salmon fillets 4 5- to 6-oz. 7 fresh cilantro sprigs 2 Tbsp. 8 calories Calories kcal 363 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 84 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 710 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 6 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 30 Minutes or Less R111482 Chicken with Cornmeal Dumplings Better Homes and Gardens 1/1/2008 Everyday Easy p Cost per serving: $2.29 http://images.meredith.com/bhg/images/recipe/s_R111482.jpg http://images.meredith.com/bhg/images/recipe/l_R111482.jpg 1. Preheat oven to 450 degrees F. In resealable bag combine flour, sage, and 1/4 tsp. each salt and pepper. Cut chicken in bite-size pieces. Add to bag; coat. 1 2. In skillet over medium-high heat stir and brown chicken in hot oil for 2 minutes. In colander, run cold water over vegetables. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken-vegetable mixture among four small baking dishes. Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese. Bake 9 to 10 minutes. Serves 4. 2 all-purpose flour 1/2 cup 1 ground sage 1/2 tsp. 2 skinless, boneless chicken breast halves 12 oz. 3 cooking oil 2 Tbsp. 4 frozen mixed vegetables 2 cups 5 reduced-sodium chicken broth 1 14-oz. can 6 milk 1/2 cup 7 refrigerated cornbread twists 1 11.5-oz. pkg. 8 shredded Mexican cheese blend 1/2 cup 9 calories Calories kcal 612 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 60 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 1259 7 calcium Calcium (DV%) % 17 15 iron Iron (DV%) % 20 16 22 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 30 Minutes or Less R111473 Skillet Beef Stew better homes and gardens 1/1/2008 Super Bowls p5 8 servings http://images.meredith.com/bhg/images/recipe/s_R111473.jpg http://images.meredith.com/bhg/images/recipe/l_R111473.jpg 1. In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings. 1 2. Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper. 2 cooking oil 2 Tbsp. 1 beef stew meat, cut into 1-inch cubes 2 lb. 2 dried thyme or oregano, crushed 2 tsp. 3 carrots, peeled and quartered 6 medium 4 celery, cut in 2-inch lengths 4 stalks 5 onions, cut in 1/2-inch slices 2 medium 6 lower-sodium beef broth 6 cups 7 all-purpose flour 1/3 cup 8 Potato Mashers 1 recipe 9 calories Calories kcal 380 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 40 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 34.838379 14 sodium Sodium (mg) mg 739 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 23 16 Main Ingredient Beef Course Main Dish R111383 Sage Chicken Dumpling Soup Better Homes and Gardens 1/1/2008 Super Bowls p2 8 servings http://images.meredith.com/bhg/images/recipe/s_R111383.jpg http://images.meredith.com/bhg/images/recipe/l_R111383.jpg 1. 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. 1 2. 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. 2 3. Buttermilk Dumplings: Combine 2 cups all-purpose flour, 1/2 tsp. baking powder; 1/4 tsp. baking soda, and 1/4 tsp. salt. Stir in 1/4 cup sliced green onions and 1 Tbsp. snipped (flat-leaf) Italian parsley. Add 1 cup buttermilk and 2 Tbsp. olive oil; stir until moistened. 3 4. Fried Sage Leaves: Heat 1/4 cup olive oil over medium heat. Add 8 sage sprigs, 2 at a time; cook until crisp, 30 to 60 seconds; drain. Makes 8 servings. 4 sliced fresh mushrooms 2 cups 1 chopped onions 1 cup 2 olive oil 1 Tbsp. 3 all-purpose flour 1/4 cup 4 reduced-sodium chicken broth 6 cups 5 deli-roasted chicken, skinned, boned, and cut in chunks 1 2- to 2-1/2-lb. 6 frozen peas 2 cups 7 pitted kalamata olives, halved 1/2 cup 8 lemon juice 1 Tbsp. 9 ground sage 1 tsp. 10 Buttermilk Dumplings 1 recipe 11 Thinly sliced green onion (optional) 12 Fried Sage Leaves (optional) 13 calories Calories kcal 367 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 56 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.676253 14 sodium Sodium (mg) mg 776 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 16 16 Recipe Category Poultry Soups & Stews Sub Category Chicken Soups Main Ingredient Poultry Vegetables Course Main Dish R109693 Shrimp with Warm Coleslaw Better Homes and Gardens 12/1/2007 Roco Recipes p http://images.meredith.com/bhg/images/recipe/s_R109693.jpg http://images.meredith.com/bhg/images/recipe/l_R109693.jpg 1. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside. 1 2. In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet. 2 3. Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm. 3 4. Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings). Cook and stir over medium heat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture among 16 plates. Top each with a shrimp and 1.2 slice bacon. Makes 16 appetizer servings or 4 entree servings. 4 5. As an entree: Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives. Divide mixture among 4 plates and top each with 4 shrimp. 5 fresh jumbo shrimp in shells 16 1 thick-cut bacon, halved 8 slices 2 coleslaw mix (about 11 cups) 1-1/2 lb. 3 red wine vinegar 1/4 cup 4 finely chopped fresh chives 1/4 cup 5 calories Calories kcal 201 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 132 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 679.953978 13 vitamin C Vitamin C (DV%) % 74.400606 14 sodium Sodium (mg) mg 589 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 12 16 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Vegetables Course Main Dish Appetizer R109678 Lamb with Eggplant Relish Better Homes and Gardens 12/1/2007 Roco Recipes p http://images.meredith.com/bhg/images/recipe/s_R109678.jpg http://images.meredith.com/bhg/images/recipe/l_R109678.jpg 1. In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic; cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally. 1 2. Meanwhile, finely shred enough orange peel to make 2 teaspoons; set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture. 2 3. In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture; season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling. 3 4. Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings. 4 extra virgin olive oil 1/2 cup 1 red onion, chopped (2 cups) 1 large 2 garlic, minced 6 cloves 3 eggplant, cut in 3/4-inch cubes (about 1-1/4 lb.; 6 cups) 1 large 4 whole peeled plum tomatoes in puree 1 14-oz. can 5 oranges 2 or 3 medium 6 sugar 1 Tbsp. 7 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.) 8 8 slices baguette, toasted 8 9 Fresh thyme sprigs 10 calories Calories kcal 626 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 41 2 cholesterol Cholesterol (mg) mg 90 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 28 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 9 10 total sugar Total sugar (g) gm 20 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 67.314834 14 sodium Sodium (mg) mg 735 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 26 16 Recipe Category Meat Vegetables Sub Category Lamb Main Ingredient Lamb Vegetables Course Main Dish Popular Collections Grilling Ethnic Cuisine Italian Appliance Grill, Outdoor R109675 Curried Chicken Better Homes and Gardens 12/1/2007 Prize Tested Recipes p4 http://images.meredith.com/bhg/images/recipe/s_R109675.jpg http://images.meredith.com/bhg/images/recipe/l_R109675.jpg 1. 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. 1 skinless, boneless chicken thighs 1-1/4 lb. 1 red sweet pepper, chopped 1 2 yellow sweet pepper, chopped 1 3 onion, sliced 1 small 4 fresh jalapeno chile pepper, seeded and finely chopped 1 5 garlic, minced 2 cloves 6 low-sodium chicken broth 1 cup 7 golden raisins 1/2 cup 8 shredded coconut 1/2 cup 9 curry powder 3 Tbsp. 10 salt 1 tsp. 11 ground cinnamon 1/4 tsp. 12 cayenne pepper (optional) 1/4 tsp. 13 unsweetened coconut milk 1/2 cup 14 cornstarch 1 Tbsp. 15 Hot cooked rice 16 lightly salted cashews, coarsely chopped 3/4 cup 17 calories Calories kcal 489 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 118 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 18 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 126.362934 14 sodium Sodium (mg) mg 868 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 32 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections Prize Tested Recipe R109668 Moroccan Chicken Stew Better Homes and Gardens 12/1/2007 Prize Tested Recipes p1 http://images.meredith.com/bhg/images/recipe/s_R109668.jpg http://images.meredith.com/bhg/images/recipe/l_R109668.jpg 1. In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3.4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4. 1 carrots, peeled and sliced 4 1 onions, halved and thinly sliced 2 large 2 meaty chicken pieces (breast halves, thighs, and drumsticks), skinned 3 lb. 3 raisins 1/2 cup 4 dried apricots, coarsely chopped 1/2 cup 5 chicken broth 1 14-oz. can 6 tomato paste 1/4 cup 7 all-purpose flour 2 Tbsp. 8 lemon juice 2 Tbsp. 9 garlic, minced 2 cloves 10 ground cumin 1-1/2 tsp. 11 ground ginger 1-1/2 tsp. 12 ground cinnamon 1 tsp. 13 Hot cooked couscous 14 Pine nuts, toasted 15 Fresh cilantro (optional) 16 calories Calories kcal 600 1 protein Protein (g) gm 52 11 carbohydrate Carbohydrate (g) gm 65 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 139 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 28 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 997 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 25 16 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Vegetables Chicken Course Main Dish Popular Collections Prize Tested Recipe Appliance Crockery Cooker R109666 Chicken with Cherry-Ginger Chutney Better Homes and Gardens 12/1/2007 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R109666.jpg http://images.meredith.com/bhg/images/recipe/l_R109666.jpg 1. Lightly sprinkle chicken with salt, pepper, and 1/4 teaspoon of the ginger. 1 2. In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink). Transfer to serving platter; cover, keep warm. Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes. For sauce, stir together brown sugar, 1.4 cup water, vinegar, and remaining ginger. Add to skillet; cook and stir 30 seconds. Serves 4. 2 skinless, boneless chicken breast halves, each cut into 4 pieces 4 medium 1 ground ginger 1/2 tsp. 2 olive oil 1 Tbsp. 3 dried tart red cherries 1/2 cup 4 apple, thinly sliced across fruit and seeded 1 large 5 coarsely chopped walnuts 1/3 cup 6 packed brown sugar 4 tsp. 7 cider vinegar 3 Tbsp. 8 calories Calories kcal 364 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 25 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 249 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 10 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients R109665 Ham-Vegetable Medley Better Homes and Gardens 12/1/2007 Everyday Easy p Total Cost $8.04/$2.01 per serving http://images.meredith.com/bhg/images/recipe/s_R109665.jpg http://images.meredith.com/bhg/images/recipe/l_R109665.jpg 1. In large saucepan cook potatoes and Brussels sprouts in lightly salted boiling water 8 to 10 minutes or just until tender. Drain. 1 2. Meanwhile, in 12-inch skillet melt butter. Add ham; cook over medium-high heat 4 to 5 minutes, turning occasionally. Transfer to serving dishes with vegetables; keep warm. Stir together apple butter and vinegar in skillet; heat through. Serve with ham, vegetables, and bread slices. Serves 4. 2 sweet potatoes, peeled, cut in 1-inch chunks 2 medium 1 Brussels sprouts, trimmed and halved 12 oz. 2 butter 2 Tbsp. 3 sliced cooked ham, about 1/4-inch thick 1 to 1-1/4 lb. 4 apple butter 1/2 cup 5 cider vinegar 2 Tbsp. 6 Baguette slices 7 calories Calories kcal 513 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 71 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 43 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 61.410024 14 sodium Sodium (mg) mg 1664 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 17 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Ham (Pork) Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients R109652 Sausage and Orzo Better Homes and Gardens 12/1/2007 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R109652.jpg http://images.meredith.com/bhg/images/recipe/l_R109652.jpg 1. In large skillet over medium-high heat, brown sausage in hot oil 2 minutes; stir in orzo. Cook and stir 1 minute. Stir in broth, 1.2 cup water, and seasoning. Bring to boiling; reduce heat. Simmer, covered, 8 minutes or until orzo is tender. Add zucchini last 4 minutes of cooking. Stir in green onions and sweet pepper. Season to taste with salt and pepper. Serves 4. 1 cooked sausage, halved lengthwise and cut in 2 -inch chunks 1 lb. 1 cooking oil 1 Tbsp. 2 dried orzo (rosamarina) 1 cup 3 low-sodium beef broth 1 14-oz. can 4 dried Italian seasoning 1 tsp. 5 zucchini, halved lengthwise, coarsely chopped (2-1/2 cups) 2 medium 6 1-inch slices green onions and chopped red sweet pepper 1/3 cup 7 calories Calories kcal 467 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 40 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 79 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 34.838379 14 sodium Sodium (mg) mg 1630 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 19 16 16 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients R109651 Saucy Shrimp and Veggies Better Homes and Gardens 12/1/2007 Everyday Easy p $ 12.92/$3.23 per serving http://images.meredith.com/bhg/images/recipe/s_R109651.jpg http://images.meredith.com/bhg/images/recipe/l_R109651.jpg 1. In large saucepan cook carrots, covered, in lightly salted boiling water 5 minutes. Add broccoli; cook 3 to 4 minutes more or just until vegetables are tender. Drain. 1 2. Meanwhile, heat oil in large skillet; add shrimp and tomatoes. Cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer to serving platter with vegetables. For sauce, in skillet combine honey, chili sauce, and juice; heat through. Spoon over shrimp and vegetables. Serves 4. 2 peeled fresh baby carrots 1 12-oz. pkg. 1 broccoli, trimmed and cut up (3 cups) 8 oz. 2 cooking oil 1 Tbsp. 3 peeled and deveined medium shrimp 1 lb. 4 cherry tomatoes 1 cup 5 honey 1/3 cup 6 bottled chili-garlic sauce 2 Tbsp. 7 orange juice 2 Tbsp. 8 calories Calories kcal 319 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 172 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 34 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 74.991087 14 sodium Sodium (mg) mg 361 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 23 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients R109648 Beefy Bagel Sandwiches Better Homes and Gardens 12/1/2007 Everyday Easy p Total cost $8.49/$2.12 http://images.meredith.com/bhg/images/recipe/s_R109648.jpg http://images.meredith.com/bhg/images/recipe/l_R109648.jpg 1. Preheat broiler. Place tomatoes in small bowl; cover with water. Microcook on 100 percent power (high) for 1 minute. Brush steak and onion slices with oil; sprinkle with salt and pepper. Arrange on unheated rack of broiler pan. Broil, 3 to 4 inches from heat, 12 to 16 minutes or until desired doneness, turning once. Thinly slice beef across grain in bite-size strips. 1 2. Drain tomatoes. Spread mayonnaise on bagels; fill with sliced beef and onions, tomatoes, and greens. Serves 4. 2 sliced dried tomatoes or dried tomato halves (not oil-packed) 8 1 beef sirloin steak, about 3/4--inch thick 12 oz. 2 olive oil 2 Tbsp. 3 red onion, sliced thin 1 small 4 square bagels, split 4 5 mayonnaise 1/4 cup 6 mixed salad greens 1 cup 7 calories Calories kcal 451 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 40 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 51 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 681 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 25 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients 30 Minutes or Less R109579 Christmas Rib Roast Better Homes and Gardens 12/1/2007 Christmas Dinner 2007 p1 12 servings http://images.meredith.com/bhg/images/recipe/s_R109579.jpg http://images.meredith.com/bhg/images/recipe/l_R109579.jpg 1. Preheat oven to 325F. Trim fat from beef. In bowl, combine anise, oil, 2 tablespoons mustard, garlic, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; set aside 3 tablespoons oil mixture. Place beef on rack in a shallow roasting pan. Spread remaining oil mixture on top and sides. Roast 1-1/3 to 2-1/4 hours for medium-rare (135F internal) or 2-1/4 to 2-3/4 hours for medium (150F). 1 2. Meanwhile, combine dried fruit, onions, 1/3 cup juice, and reserved oil mixture. Fold 18x36-inch heavy foil in half to 18-inch square; place fruit mixture in center. Doublefold opposite foil edges, leaving room for steam. The last 1 hour of roasting time place packet beside roast. The last 30 minutes place pears in pan beside roast; stir once. 2 3. Transfer roast and pears to platter; cover, let stand 15 minutes. Remove foil packet from oven; set aside. Reserve 1 tablespoon fat in roasting pan; whisk flour into fat. Whisk 2 cups juice with 1 tablespoon mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef,fruits, and onion. Garnish with rosemary. Serves 12. 3 beef rib roast 1 6-lb 1 anise seeds, lightly crushed 1 Tbsp. 2 olive oil 3 Tbsp. 3 Dijon-style mustard 3 Tbsp. 4 garlic, minced 3 cloves 5 dried figs, apricots, and/or pears 3 cups 6 ground black pepper 1/4 tsp. 7 red boiling onions, peeled and halved 12 8 orange juice 2-1/3 cups 9 fresh pears, cut into wedges 3 10 all-purpose flour 1 Tbsp. 11 calories Calories kcal 397 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 38 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 75 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 27 9 vitamin A Vitamin A (DV%) % 20.604666 13 vitamin C Vitamin C (DV%) % 15.352506 14 sodium Sodium (mg) mg 312 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 22 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Holiday Christmas R109482 Split Pea Soup with Barley Better Homes and Gardens 11/1/2007 Prize Tested Recipes p1 8 (1-1/2-cup) servings http://images.meredith.com/bhg/images/recipe/s_R109482.jpg http://images.meredith.com/bhg/images/recipe/l_R109482.jpg 1. In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules, and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in celery, carrots, and onion; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender. 1 2. Stir in ham and 1/2 teaspoon pepper. Cook for 5 minutes more or until ham is heated through. Remove and discard bay leaf. Season to taste with salt and additional pepper. Makes 8 (1-1/2 cup) servings. 2 water 10 cups 1 dry yellow split peas, rinsed and drained (about 2 cups) 1 lb. 2 regular barley 1/2 cup 3 instant chicken bouillon granules 2 Tbsp. 4 bay leaf 1 5 celery, finely chopped 2 stalks 6 carrots, finely chopped (1 cup) 2 medium 7 onion, finely chopped (1/2 cup) 1 medium 8 cooked ham, chopped (1 cup) 5 ounces 9 ground black pepper 1/2 tsp. 10 Salt and ground black pepper 11 calories Calories kcal 279 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 10 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 18 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 1131 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 16 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Rice or Grains Vegetables Ham (Pork) Course Main Dish Popular Collections Prize Tested Recipe R109459 Herbed Turkey and Waffles Better Homes and Gardens 11/1/2007 Thanksgiving Leftovers p http://images.meredith.com/bhg/images/recipe/s_R109459.jpg http://images.meredith.com/bhg/images/recipe/l_R109459.jpg 1. In a 4-cup microwave-safe measuring cup combine evaporated milk, chicken broth, and garlic. Microcook, uncovered, on 100 percent power (high) 4 to 5 minutes or until hot. Meanwhile, in a Dutch oven, melt butter over medium heat. When butter just begins to brown, stir in flour. Add hot milk mixture and sherry. Cook and stir until thickened and bubbly. Stir in Parmesan, pepper, sage, and thyme; cook and stir 1 minute. Add turkey; heat through. Stir in parsley. Serve on waffles with cranberry relish. 1 2. Cornmeal Waffles: Preheat waffle iron. In large bowl combine 1 cup each all-purpose flour and cornmeal, 1/2 cup cornstarch, 1 tsp. salt, 1 tsp. baking powder, and 1/2 tsp. baking soda. In 4-cup measuring cup whisk together 1-1/2 cups buttermilk, 3/4 cup cooking oil, 1/2 cup milk, and 2 egg yolks (reserve whites). Set both aside. In medium bowl beat egg whites with an electric mixer on medium to high speed until soft peaks form; gradually beat in 2 Tbsp. sugar, beating until stiff. Whisk milk mixture into flour mixture until just combined; fold in egg whites. Spoon 1 cup batter onto lightly greased waffle iron. Cook according to manufacturer's directions. Transfer waffles to preheated 200F oven. Repeat with remaining batter. Makes 20, 4-inch waffles (2 per serving plus extras). 2 evaporated milk 1 12-oz. can 1 chicken broth 1 14-oz. can 2 garlic, minced 4 cloves 3 butter 3 Tbsp. 4 all-purpose flour 1/4 cup 5 cream sherry or milk 3 Tbsp. 6 grated Parmesan cheese 1/2 cup 7 snipped fresh sage 2 Tbsp. 8 snipped fresh thyme 2 Tbsp. 9 pepper 1/4 tsp. 10 snipped fresh sage 2 Tbsp. 11 snipped fresh thyme 2 Tbsp. 12 shredded cooked turkey (1-3/4 lbs) 6 cups 13 snipped fresh parsley 1/4 cup 14 Cornmeal Waffles 1 recipe 15 Leftover cranberry relish (optional) 16 calories Calories kcal 313 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 104 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 426 7 calcium Calcium (DV%) % 20 15 iron Iron (DV%) % 13 16 35 minutes Start to Finish: Recipe Category Poultry Sub Category Turkey Main Ingredient Poultry Course Main Dish Breakfast & Brunch R109342 Saucy Beans and Eggplant Better Homes and Gardens 11/1/2007 Everyday Easy p5 $6.65 total cost/ $1.66 per serving 4 servings http://images.meredith.com/bhg/images/recipe/s_R109342.jpg http://images.meredith.com/bhg/images/recipe/l_R109342.jpg 1. Brush eggplant lightly with half the oil; sprinkle with salt and pepper. Coat in bread crumbs. In 12-inch skillet cook eggplant in remaining oil over medium-high heat 5 minutes per side. Turn frequently 1 2. Cook rice according to package directions; stir in green onion. In another saucepan combine beans and pasta sauce; heat through. 2 3. Serve eggplants with rice and beans. Top with feta and black pepper. Makes 4 servings. 3 eggplant (about 10 to 12 ounces), cut in 8 slices 1 small 1 olive oil 3 Tbsp. 2 seasoned fine dry bread crumbs 1/4 cup 3 instant brown rice 1 cup 4 Sliced green onion (optional) 5 navy or Great Northern beans, rinsed and drained 1 15-oz. can 6 roasted garlic pasta sauce 1 26-oz. jar 7 Crumbled Feta Cheese (optional) 8 calories Calories kcal 511 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 82 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 13 10 total sugar Total sugar (g) gm 14 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.80962 14 sodium Sodium (mg) mg 1099 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 30 16 20 minutes Start to Finish: Recipe Category Beans, Rice & Grains Sub Category Beans Main Ingredient Beans Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R109341 Pork and Potatoes with Tomato Relish Better Homes and Gardens 11/1/2007 Everyday Easy p2 Total Cost=$9.36 Cost per Serving=$2.34 4 servings http://images.meredith.com/bhg/images/recipe/s_R109341.jpg http://images.meredith.com/bhg/images/recipe/l_R109341.jpg 1. Prepare mashed potatoes according to microwave package directions. 1 2. Meanwhile, season chops with salt and pepper. In 12-inch skillet heat oil over medium-high heat. Add pork chops; cook 3 minutes. Turn, add onion. Cook 10 minutes more or until chops are done (160F), turning chops to brown evenly. Stirring onion occasionally. Transfer chops to serving plates. 2 3. Add tomatoes and vinaigrette to onion; cook and stir 1 minute more. Serve chops with mashed potatoes. Makes 4 servings. 3 refrigerated mashed potatoes 1 1 lb. 8 oz.-pkg. 1 boneless pork loin chops, 3/4-inches thick 4 2 olive or cooking oil 2 Tbsp. 3 red onion, quartered and sliced (2 cups) 1 large 4 tomatoes, cut into thin wedges 2 5 bottled red wine vinaigrette salad dressing 1/4 cup 6 calories Calories kcal 433 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 62 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 40.152708 14 sodium Sodium (mg) mg 624 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 11 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients R109340 Chicken with Parmesan Noodles Better Homes and Gardens 11/1/2007 Everyday Easy p3 Cost per recipe $14.24/ per serving $3.56 4 servings http://images.meredith.com/bhg/images/recipe/s_R109340.jpg http://images.meredith.com/bhg/images/recipe/l_R109340.jpg 1. Cook pasta according to package directions. 1 2. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat. 2 3. Drain pasta. Return to pan; toss with remaining butter. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 4 servings. 3 refrigerated angel hair pasta 1 9-oz. pkg. 1 carrots, thinly sliced 4 large 2 butter 2 Tbsp. 3 skinless, boneless chicken breast halves 1-1/2 lb. 4 purchased basil pesto 1/4 cup 5 finely shredded Parmesan cheese 1/4 cup 6 Olive oil (optional) 7 Fresh basil (optional) 8 calories Calories kcal 567 1 protein Protein (g) gm 52 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 164 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 6.495291 14 sodium Sodium (mg) mg 452 7 calcium Calcium (DV%) % 19 15 iron Iron (DV%) % 16 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R109336 Catfish Po'Boys Better Homes and Gardens 11/1/2007 Everyday Easy p4 4 servings http://images.meredith.com/bhg/images/recipe/s_R109336.jpg http://images.meredith.com/bhg/images/recipe/l_R109336.jpg 1. Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork. 1 2. Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. Add catfish to the bottom of each bun and top with sweet pepper rings, cheese and coleslaw. Pass pepper sauce; serve with hot peppers. Makes 4 servings. 2 catfish fillets 1 to 1-1/4 lb. 1 fine dry bread crumbs 1/2 cup 2 olive oil 2 Tbsp. 3 hoagie buns, split and toasted 4 4 red and/or yellow sweet peppers, cored and sliced in rings 2 medium 5 Monterey Jack cheese with jalapeno peppers, shredded (1 cup) 4 oz. 6 purchased deli coleslaw 1 cup 7 Bottled hot pepper sauce (optional) 8 Small hot peppers (optional) 9 calories Calories kcal 675 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 67 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 86 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 85.029264 14 sodium Sodium (mg) mg 1004 7 calcium Calcium (DV%) % 33 15 iron Iron (DV%) % 20 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Sandwiches Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 5 or Fewer Ingredients Ethnic Cuisine Cajun & Creole R109335 Turkey Tortilla Soup Better Homes and Gardens 11/1/2007 Everyday Easy p1 $2.16 per serving 4 servings http://images.meredith.com/bhg/images/recipe/s_R109335.jpg http://images.meredith.com/bhg/images/recipe/l_R109335.jpg 1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling. 1 2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings. 2 corn tortillas, cut in strips 3 6-inch 1 cooking oil 2 tablespoons 2 purchased red or green salsa 1 cup 3 reduced sodium chicken broth 2 14-ounces cans 4 cubed cooked turkey (12 ounces) 2 cups 5 zucchini, coarsely chopped 1 large 6 Lime wedges (optional) 7 Sour cream and cilantro (optional) 8 calories Calories kcal 262 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 53 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.400101 14 sodium Sodium (mg) mg 920 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 11 16 20 minutes Start to Finish: Recipe Category Poultry Appetizers & Snacks Meat Soups & Stews Sub Category Turkey Main Ingredient Poultry Turkey Course Main Dish Appetizer Popular Collections 30 Minutes or Less 5 or Fewer Ingredients 8 or Fewer Ingredients Holiday Thanksgiving R108770 Simple Roast Turkey Better Homes and Gardens 11/1/2007 Thanksgiving Simple and Pure p A brined turkey will be slightly saltier than one that isn't brined. 8 servings (plus leftovers) http://images.meredith.com/bhg/images/recipe/s_R108770.jpg http://images.meredith.com/bhg/images/recipe/l_R108770.jpg 1. Preheat the oven to 325F. Rinse the brined turkey under cold water; pat it dry, inside and out, with paper towels. In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated). Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic. Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Insert a meat thermometer into center of an inside thigh muscle, taking care not to touch bone. Pour chicken broth in roasting pan. 1 2. Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165F and thigh juices run clear. Remove from oven; transfer turkey to serving platter. Tent loosely with aluminum foil, shiny side down. Let rest 20 to 30 minutes. Remove vegetables from inside cavity; discard. 2 3. While turkey rests, pour drippings from roasting pan into heatproof glass measuring cup or fat separator; skim fat. Reserve separated fat for Thanksgiving Gravy. Return drippings to pan; heat through, scraping up browned bits. Measure for use in Thanksgiving Gravy. Makes 8 servings, (plus leftovers). 3 4. *To brine turkey: For 10- to 12-pound turkey, thoroughly dissolve 1-1/2 cups kosher salt in 1-1/2 gallons water. (Use this formula to make enough brine to fully submerge turkey, increasing salt/water combination in proportion to size of bird.) Refrigerate the brining turkey, breast side down, and soak for 24-36 hours. Use a weighted dinner plate to needed to keep turkey submerged. Alternatively, turn bird a few times during brining. 4 5. Note: Scott prefers a simply presented roast turkey. To add color to your serving platter, brush halved oranges and lemons, celery, and unpeeled garlic cloves with olive oil and roast alongside the bird in a separate pan during the last half hour of cooking. Place roasted fruits and vegetables on serving platter. 5 turkey, brined for 24 to 36 hours * 1 10- to 12-lb. 1 unsalted butter, room temperature 6 Tbsp. 2 salt 1 tsp. 3 freshly ground black pepper 1/2 tsp. 4 dried thyme, crushed 1-1/2 tsp. 5 freshly squeezed juice of one lemon 6 freshly squeezed juice of one orange 7 yellow onion, quartered 1 large 8 celery with leaves, cut in large pieces 2 stalks 9 bay leaves 3 10 garlic, unpeeled 5 cloves 11 chicken broth 2 cups 12 calories Calories kcal 257 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 53.14329 14 sodium Sodium (mg) mg 77 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Course Main Dish Holiday Thanksgiving R108591 Sweet and Sour Shrimp 365 Days of Last-Minute Meals 9/4/2007 Fall: Fish & Seafood p90 http://images.meredith.com/bhg/images/recipe/s_R108591.jpg http://images.meredith.com/bhg/images/recipe/l_R108591.jpg 1. Thaw shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl combine stir-fry sauce and juice; set aside. 1 2. Coat an unheated nonstick wok or large skillet with nonstick cooking spray. (Add oil during cooking, if necessary.) Preheat wok over medium-high heat. Add vegetables; stir-fry for 3 to 5 minutes or until crisp-tender. Remove vegetables from wok. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Push shrimp to side of wok. 2 3. Add sauce mixture to wok. Return vegetables to wok. Toss gently to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings. 3 frozen peeled, deveined shrimp 1 12-ounce package 1 bottled stir-fry sauce 1/3 cup 2 pineapple-orange, orange, or apple juice 1/4 cup 3 Nonstick cooking spray 4 assorted fresh stir-fry vegetables (from produce department) 3 cups 5 calories Calories kcal 119 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 1 2 cholesterol Cholesterol (mg) mg 131 6 saturated sat Saturated Fat (g) gm 0 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 666 7 15 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Vegetables Shellfish Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients Low-Calorie 30 Minutes or Less Stir-Fry 5 or Fewer Ingredients Appliance Wok R107759 Ginger-Sesame Meat Loaf Better Homes and Gardens 10/1/2007 Prize Tested Recipes p3 8 servings http://images.meredith.com/bhg/images/recipe/s_R107759.jpg http://images.meredith.com/bhg/images/recipe/l_R107759.jpg 1. Preheat oven to 350F. Lightly coat an 8x4x2-inch loaf pan with cooking spray; set aside. In bowl combine eggs, onions, carrots, soy sauce, garlic, sesame seeds, lemongrass, ginger, and chili powder; add chicken. Mix well. Pat into pan. 1 2. Bake for 60 to 70 minutes or until an instant-read thermometer inserted into center of loaf registers 165F. Let stand 10 minutes before removing from pan. 2 3. Meanwhile, prepare noodles according to package directions; drain. Toss with 1/3 cup of the Pad Thai sauce. Return to pan; heat through. In a small saucepan heat remaining Pad Thai sauce and broth just to boiling. To serve, slice meat loaf; divide noodles among plates; top with meat loaf slices. Drizzle with Pad Thai-broth mixture. Sprinkle with onions and/or sesame seeds. Makes 8 servings. 3 Nonstick cooking spray 1 eggs, lightly beaten 2 2 chopped green onion 1 cup 3 finely shredded carrot 1 cup 4 reduced-sodium soy sauce 1/4 cup 5 garlic, minced 4 cloves 6 sesame seeds 2 Tbsp. 7 finely chopped lemongrass or 2 tsp. finely shredded lemon peel (optional) 1 Tbsp. 8 grated fresh ginger 1 Tbsp. 9 chili powder 2 tsp. 10 uncooked ground chicken 1-1/2 lb. 11 Pad Thai noodles (rice noodles) 8 oz. 12 purchased Pad Thai stir-fry sauce 2/3 cup 13 chicken broth 2 Tbsp. 14 Sliced green onions and/or sesame seeds (optional) 15 calories Calories kcal 308 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 112 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 723 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Meat Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections Prize Tested Recipe R107758 Enchilada Meat Loaf Better Homes and Gardens 10/1/2007 Prize Tested Recipes p2 6 servings http://images.meredith.com/bhg/images/recipe/s_R107758.jpg http://images.meredith.com/bhg/images/recipe/l_R107758.jpg 1. Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside. 1 2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings. 2 egg, lightly beaten 1 1 onion, finely chopped 1 medium 2 bottled salsa 1/4 cup 3 chili powder 2 Tbsp. 4 garlic, minced 3 cloves 5 salt 1/2 tsp. 6 ground beef 1 lb. 7 corn muffin mix 1 8.5 oz. pkg. 8 sharp cheddar cheese, sliced 2 oz. 9 Bottled salsa (optional) 10 calories Calories kcal 573 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 46 8 total fat Total fat (g) gm 33 2 cholesterol Cholesterol (mg) mg 161 6 saturated sat Saturated Fat (g) gm 13 3 monounsaturated fat Monounsaturated Fat (g) gm 15 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 16 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 1069 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 20 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Prize Tested Recipe Ethnic Cuisine Mexican R107561 Steak with Sweet Potato-Mango Chutney Better Homes and Gardens 10/1/2007 Everyday Easy p total cost: $9.09 or $2.28 per serving 4 servings http://images.meredith.com/bhg/images/recipe/s_R107561.jpg http://images.meredith.com/bhg/images/recipe/l_R107561.jpg 1. In a medium saucepan bring lightly salted water to boiling. Add sweet potato. Simmer, covered, 8 to 10 minutes or until tender. Drain; keep warm. 1 2. Meanwhile, preheat large nonstick skillet over medium-high heat. Season steaks with salt and steak seasoning. Add meat to skillet; reduce heat to medium. Cook 8 to 10 minutes. (If meat browns too quickly, reduce heat to medium-low.) Transfer to plates; cover to keep warm. 2 3. Add potatoes to skillet. Cook and stir 2 minutes. Add chutney and cranberries; heat through. Serve with steaks. Makes 4 servings. 3 sweet potato, peeled and diced (12 oz.) 1 large 1 boneless beef round steaks, about 3/4-inch thick 4 6-ounce 2 Salt 3 Steak seasoning 4 mango chutney 1/3 cup 5 dried cranberries 1/4 cup 6 calories Calories kcal 344 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 70 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 18 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.076354 14 sodium Sodium (mg) mg 418 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 23 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R107560 Chicken with Capers Better Homes and Gardens 10/1/2007 Everyday Easy p $11.80 total cost/$2.95 per serving 4 servings http://images.meredith.com/bhg/images/recipe/s_R107560.jpg http://images.meredith.com/bhg/images/recipe/l_R107560.jpg 1. Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat. 1 2. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170F). Transfer to plates. Add 2 tablesppons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken. Makes 4 servings. 2 skinless, boneless chicken breast halves (about 1-1/2 lb.) 4 1 Dijon-style mustard 1 Tbsp. 2 seasoned fine dry bread crumbs 1/4 cup 3 green beans, trimmed 8 oz. 4 lemons, 1 sliced and 1 juiced 2 5 capers 1 Tbsp. 6 calories Calories kcal 362 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 99 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 37.790784 14 sodium Sodium (mg) mg 546 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 14 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R107559 Ravioli with Zucchini Better Homes and Gardens 10/1/2007 Everyday Easy p Total Cost $9.00/$2.25 per serving 4 servings http://images.meredith.com/bhg/images/recipe/s_R107559.jpg http://images.meredith.com/bhg/images/recipe/l_R107559.jpg 1. Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain. 1 2. Meanwhile, in large skillet cook walnuts in hot oil over medium heat 2 to 3 minutes; remove with slotted spoon. Add zucchini and green onion. Cook and stir 2 to 3 minutes or until crisp-tender. 2 3. Add pasta, walnuts, milk, and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and black pepper. Transfer to serving bowls; sprinkle with remaining cheese. Makes 4 servings. 3 refrigerated whole wheat cheese ravioli 1 9-oz. pkg. 1 walnuts, coarsely chopped 1/2 cup 2 olive oil 2 Tbsp. 3 zucchini, halved lengthwise and sliced 2 medium 4 green onions, diagonally sliced 1/4-inch thick 6 5 milk 1/2 cup 6 finely shredded Parmesan cheese (4 ounces) 1 cup 7 calories Calories kcal 466 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 29 2 cholesterol Cholesterol (mg) mg 59 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 8 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.666835 14 sodium Sodium (mg) mg 859 7 calcium Calcium (DV%) % 41 15 iron Iron (DV%) % 14 16 18 minutes Start to Finish: Recipe Category Vegetables Pasta Sub Category Fettuccini Main Ingredient Vegetables Pasta Nuts Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients R107558 Wilted Cabbage & Brats Better Homes and Gardens 10/1/2007 Everyday Easy p Total Cost=$8.43 Cost per serving=$2.10 4 servings http://images.meredith.com/bhg/images/recipe/s_R107558.jpg http://images.meredith.com/bhg/images/recipe/l_R107558.jpg 1. In large skillet cook cabbage in 1 Tbsp. hot olive oil over medium heat 8 minutes or until tender. 1 2. Meanwhile, in a 4- to 5-quart Dutch oven cook bratwurst and apples in 1 Tbsp. hot olive oil 2 minutes. In a small bowl whisk 1/4 cup water and mustard; add to Dutch oven. Bring to boiling; reduce heat. Cover. Simmer 4 to 6 minutes or until apples are tender, stirring occasionally. 2 3. Meanwhile, in small bowl combine sour cream and sage; whisk in cooking juices, Use slotted spoon to transfer cabbage, bratwurst, and apples to bowls. Serve sour cream mixture over bratwurst. Makes 4 servings. 3 napa cabbage, cut into 4 wedges, core intact 1/2 of a 2-lb. 1 cooked, smoked bratwurst links, halved diagonally 6 2 apples, cored and cut in wedges 2 small 3 Dijon-style mustard 2 Tbsp. 4 dairy sour cream 1/2 cup 5 snipped fresh sage 1 Tbsp. 6 calories Calories kcal 456 1 protein Protein (g) gm 15 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 38 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 14 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 33.657417 14 sodium Sodium (mg) mg 1046 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 8 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R107557 Turkey Spinach Toss Better Homes and Gardens 10/1/2007 Everyday Easy p Total cost is $11.61. Cost per serving is $2.90. 4 servings http://images.meredith.com/bhg/images/recipe/s_R107557.jpg http://images.meredith.com/bhg/images/recipe/l_R107557.jpg 1. Season turkey with 1/4 teaspoon pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink (170F); turn once. 1 2. Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove ham from skillet. Add juice; bring to boiling. 2 3. Add spinach, half at a time, to skillet; cook 1 minute or until just wilted. Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet. If desired, Makes 4 servings. 3 turkey breast tenderloins, halved horizontally 2 8-oz. 1 coarsely ground black pepper 1/4 tsp. 2 butter 2 Tbsp. 3 thinly sliced deli ham, cut into bite-size pieces 2 oz. 4 orange juice 1/2 cup 5 fresh spinach 2 9- to 10-oz. pkgs. 6 orange, cut into wedges 1 7 calories Calories kcal 244 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 94 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 51.371847 14 sodium Sodium (mg) mg 528 7 calcium Calcium (DV%) % 15 15 iron Iron (DV%) % 28 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Poultry Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R107556 Minestrone with Mushrooms and Feta Better Homes and Gardens 10/1/2007 What's Cooking- Minestrone p http://images.meredith.com/bhg/images/recipe/s_R107556.jpg http://images.meredith.com/bhg/images/recipe/l_R107556.jpg 1. In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds. Add mushrooms. Cook, stirring frequently, until mushrooms are tender. Stir in vegetable broth and beans; bring to boiling. Add orzo. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until orzo is tender. Stir in cherry tomatoes, and 3 tablespoons of the oregano; heat through. Sprinkle with remaining oregano, feta, and pepper. Drizzle with olive oil. Makes 4 servings. 1 garlic, minced 2 cloves 1 extra virgin olive oil 1 Tbsp. 2 stemmed shiitake mushrooms, sliced 2 cups 3 vegetable broth 3 14-oz. cans 4 cannellini beans, rinsed and drained 1 15-oz. can 5 dried orzo 1/2 cup 6 quartered cherry tomatoes 1-1/2 cups 7 small fresh oregano leaves 1/4 cup 8 feta cheese, crumbled 1/2 cup 9 Freshly ground pepper 10 extra virgin olive oil 1 Tbsp. 11 calories Calories kcal 312 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 48 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 13 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 1497 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 16 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Beans Course Main Dish R107555 Slow-Cooked Minestrone Better Homes and Gardens 10/1/2007 What's Cooking-Minestrone p http://images.meredith.com/bhg/images/recipe/s_R107555.jpg http://images.meredith.com/bhg/images/recipe/l_R107555.jpg 1. In 5- to 5-1/2-quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Add pasta and squash to cooker (if using low-heat setting, turn to high-heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese. Makes 8 servings. 1 boneless beef chuck, cut into 1/2-inch cubes 1 lb. 1 diced tomatoes with basil, garlic, and oregano (undrained) 2 14-1/2-oz. cans 2 beef broth 2 14-oz. cans 3 cannellini beans, rinsed and drained 1 15-oz. can 4 red kidney beans, rinsed and drained 1 15-oz. can 5 thinly sliced carrots (2 medium) 1 cup 6 salt 1/4 tsp. 7 ground black pepper 1/4 tsp. 8 dried bow tie pasta 1 cup 9 yellow summer squash, halved lengthwise and sliced 1 medium 10 Salt and freshly ground pepper 11 Grated Parmesan cheese (optional) 12 calories Calories kcal 220 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 25 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 9.447696 14 sodium Sodium (mg) mg 1266 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 23 16 Recipe Category Vegetables Soups & Stews Poultry Pasta Sub Category Soups Chicken Main Ingredient Vegetables Poultry Course Main Dish Appliance Crockery Cooker R107523 Seafood Minestrone Better Homes and Gardens 10/1/2007 What's Cooking- Minestrone p http://images.meredith.com/bhg/images/recipe/s_R107523.jpg http://images.meredith.com/bhg/images/recipe/l_R107523.jpg 1. In 4-quart Dutch oven cook garlic in oil for 15 seconds; add leeks. Cook and stir until tender. Add broth, water, beans, and thyme; bring to boiling. Add linguini. Simmer, uncovered, for 10 to 12 minutes or until pasta is just tender, stirring occasionally. Stir in seafood. Simmer 2 minutes or until seafood is just opaque. Divide among soup plates. Add tomatoes and arugula. Season to taste with pepper. Makes 4 servings. 1 garlic, minced 2 cloves 1 extra virgin olive oil 1 Tbsp. 2 leeks, halved lengthwise and sliced 1/2-inch thick 2 3 reduced-sodium chicken broth 2 14-oz. cans 4 water 2 cups 5 navy beans, rinsed and drained 1 15-oz. can 6 dried thyme, crushed 1 tsp. 7 broken dry linguini or fettuccini 4 oz. 8 peeled and deveined medium shrimp and/or bay scallops 1 pound 9 Roma tomatoes, coarsely chopped 4 medium 10 fresh arugula or spinach 1 cup 11 Freshly ground pepper 12 calories Calories kcal 442 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 57 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 172 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 9 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.800202 14 sodium Sodium (mg) mg 1138 7 calcium Calcium (DV%) % 17 15 iron Iron (DV%) % 42 16 30 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Shellfish Course Main Dish R107494 Peanut Butter and Apple-Bacon Sandwiches Better Homes and Gardens 10/1/2007 Apples p6 http://images.meredith.com/bhg/images/recipe/s_R107494.jpg http://images.meredith.com/bhg/images/recipe/l_R107494.jpg 1. In a small bowl stir together preserves and cayenne pepper. Place 4 slices of bread on work surface; spread slices with preserves. Top with apples and bacon. Spread one side of remaining bread slices with peanut butter; place, spread side down, over apples and bacon. Spread sandwich tops with some of the butter. 1 2. Preheat griddle or very large skillet over medium heat. Place sandwiches, buttered side down, on griddle. Carefully spread unbuttered bread with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through. Makes 4 servings. 2 peach preserves 1/4 cup 1 cayenne pepper (optional) Dash 2 whole grain bread 8 slices 3 yellow or green crisp apple, cored and very thinly sliced 1 large 4 applewood-smoked bacon or other bacon, crisp-cooked and drained 8 slices 5 creamy peanut butter 1/4 cup 6 butter, softened 2 to 3 Tbsp. 7 calories Calories kcal 470 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 59 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 33 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 22 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 831 7 calcium Calcium (DV%) % 32 15 iron Iron (DV%) % 34 16 30 minutes Start to Finish: Recipe Category Sandwiches Main Ingredient Fruit Course Main Dish Popular Collections 8 or Fewer Ingredients R107167 Cold Roasted Salmon Anyone Can Cook 9/1/2007 Fresh Fish Main Dishes p7 NO TEST 6 servings http://images.meredith.com/bhg/images/recipe/s_R107167.jpg http://images.meredith.com/bhg/images/recipe/l_R107167.jpg 1. Preheat oven to 475F. Lightly oil a 15x10x1-inch baking pan with olive oil. Arrange salmon fillets in prepared pan. Turn under any thin portions of fillets to make uniform thickness. Spread mustard over tops of fillets. 1 2. Roast in the preheated oven for 15 to 18 minutes or until fish flakes easily when tested with a fork. Transfer to plate; cover and chill for at least 4 hours or up to 24 hours. 2 3. To serve, arrange salmon on a serving dish. Sprinkle salmon with bacon, goat cheese, and, if desired, chives. Makes 4 servings. 3 4. Roasted Salmon Sandwiches: Prepare as above, except divide salmon among 4 French rolls that have been spread with mayonnaise and mustard. Top with bacon, goat cheese, and chives. 4 Olive oil 1 center-cut salmon fillets, skinned 6 6-ounce 2 peppercorn or tarragon mustard 2 tablespoons 3 bacon, crisp-cooked, drained, and coarsely crumbled 6 slices 4 goat cheese (chevre), crumbled 3 ounces 5 Snipped fresh chives (optional) 6 calories Calories kcal 407 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 118 6 saturated sat Saturated Fat (g) gm 8 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 387 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 6 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 5 or Fewer Ingredients R107162 German-Style Turkey Sausage Skillet Anyone Can Cook 9/4/2007 Quick-to-fix Meat Main Dishes p25 http://images.meredith.com/bhg/images/recipe/s_R107162.jpg http://images.meredith.com/bhg/images/recipe/l_R107162.jpg 1. In a 12-inch skillet cook and stir onion in hot oil over medium-high heat for about 8 minutes or until tender. Sprinkle with flour. Cook and stir for 2 minutes. 1 2. Stir in apple cider, broth, and mustard. Add potato wedges, sausage pieces, and sauerkraut. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until thickened and bubbly and potatoes are tender. If desired, stir cranberries into the sausage mixture. Spoon sausage mixture into dishes; serve immediately. Makes 6 servings. 2 3. *Note: If Bavarian-style sauerkraut is unavailable, substitute one 14.5-ounce can sauerkraut plus 2 tablespoons packed brown sugar and 1/2 teaspoon caraway seeds. 3 sliced onion (1 medium) 1/2 cup 1 cooking oil 1 tablespoon 2 all-purpose flour 2 tablespoons 3 apple cider or apple juice 1 cup 4 chicken broth 1/2 cup 5 stone-ground mustard 2 tablespoons 6 package refrigerated red potato wedges 1 20-ounce 7 cooked smoked turkey sausage, cut into bite-size slices 1 pound 8 Bavarian-style sauerkraut* 1 14-ounce can 9 dried cranberries (optional) 1/4 cup 10 calories Calories kcal 269 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 50 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 16 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 6.495291 14 sodium Sodium (mg) mg 2552 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 10 16 Recipe Category Meat Poultry Sub Category Turkey Main Ingredient Turkey Course Main Dish R107148 Middle Eastern Chicken Kabobs Anyone Can Cook 9/4/2007 Hearty Meat Main Dishes p31 http://images.meredith.com/bhg/images/recipe/s_R107148.jpg http://images.meredith.com/bhg/images/recipe/l_R107148.jpg 1. Place chicken in a resealable plastic bag set in a bowl. In a small bowl stir together yogurt, lemon juice, mustard, cinnamon, curry powder, salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat. Refrigerate for 1 to 4 hours, turning occasionally. 1 2. Preheat broiler. On 6 long metal skewers, thread chicken, sweet pepper, and squash, leaving 1/4 inch between pieces. Broil 4 to 5 inches from heat for 8 to 10 minutes or until chicken is no longer pink, turning once. If desired, serve with pita bread and Tomato Relish. Makes 6 servings. 2 3. Tomato Relish: Combine 2 roma tomatoes, chopped; 1/2 cup grape tomatoes, halved; 1 tablespoon balsamic vinegar; 1 teaspoon snipped fresh oregano; 1 teaspoon snipped fresh thyme; 1 teaspoon honey; and 1 clove garlic, minced. Add salt and ground black pepper to taste. Cover; chill up to 4 hours. 3 skinless, boneless chicken breast halves, cut into 1-inch pieces 1 pound 1 plain low-fat yogurt 1/4 cup 2 lemon juice 1 tablespoon 3 dry mustard 1 teaspoon 4 ground cinnamon 1 teaspoon 5 curry powder 1 teaspoon 6 salt 1/2 teaspoon 7 crushed red pepper 1/4 to 1/2 teaspoon 8 red sweet pepper, cut into 1-inch pieces (1 cup) 1 large 9 yellow summer squash, halved lengthwise and cut into 1/2-inch-thick slices 1 medium 10 Soft pita breads, warmed (optional) 11 Tomato Relish (optional) 12 calories Calories kcal 107 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 4 8 total fat Total fat (g) gm 2 2 cholesterol Cholesterol (mg) mg 44 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 54.324252 14 sodium Sodium (mg) mg 254 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 6 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Vegetables Course Main Dish Popular Collections Prize Tested Recipe R107147 Chicken with Skillet Gravy Anyone Can Cook 9/4/2007 Quick-to-Fix Meat Main Dishes p16 http://images.meredith.com/bhg/images/recipe/s_R107147.jpg http://images.meredith.com/bhg/images/recipe/l_R107147.jpg 1. In a shallow dish combine bread crumbs, cheese, and paprika; set aside. In another shallow dish combine egg and milk. Sprinkle chicken pieces with salt and ground black pepper. Dip chicken pieces into egg mixture, dredge through crumb mixture to coat. 1 2. In a 12-inch heavy skillet heat oil over medium-high heat until a few of the remaining bread crumbs sizzle when added to skillet. Add chicken pieces to the skillet; reduce heat to medium. Cook, uncovered, for 12 to 15 minutes or until chicken is no longer pink (170F), turning once to brown evenly. Transfer chicken to a serving platter; keep warm. 2 3. Stir flour and sage into melted butter in skillet. Add broth. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute. Season with salt and pepper. Serve gravy with chicken and potatoes. Makes 4 servings. 3 fine dry seasoned bread crumbs 1/3 cup 1 grated Parmesan cheese 2 tablespoons 2 paprika 1/2 teaspoon 3 egg, lightly beaten 1 4 milk 2 tablespoons 5 skinless, boneless chicken breast halves (about 1-1/4 pounds total) 4 6 cooking oil 2 tablespoons 7 all-purpose flour 3 tablespoons 8 dried sage, crushed 1/4 teaspoon 9 butter 3 tablespoons 10 chicken broth 1 14-ounce can 11 refrigerated mashed potatoes, heated according to package directions 1 16-ounce package 12 calories Calories kcal 528 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 27 2 cholesterol Cholesterol (mg) mg 180 6 saturated sat Saturated Fat (g) gm 12 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 988 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 14 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish R107141 Salsa Swiss Steak Anyone Can Cook 9/4/2007 Hearty Meat Main Dishes p2 http://images.meredith.com/bhg/images/recipe/s_R107141.jpg http://images.meredith.com/bhg/images/recipe/l_R107141.jpg 1. Trim fat from steak. Cut steak into 6 serving-size pieces. In a 3-1/2- or 4-quart slow cooker, place steak, sweet pepper, and onion. In a medium bowl, stir together soup, salsa, flour, and mustard. Pour over steak and vegetables in slow cooker. 1 2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If desired, serve with cornbread, or mashed potatoes. Makes 6 servings. 2 boneless beef top round steak, cut 1 inch thick 2 pounds 1 red and/or green sweet peppers, seeded and cut into bite-size strips 1 to 2 large 2 onion, sliced 1 medium 3 condensed cream of mushroom soup 1 10.75-ounce can 4 bottled salsa 1 cup 5 all-purpose flour 2 tablespoons 6 dry mustard 1 teaspoon 7 Cornbread or Mashed Potatoes (optional) 8 calories Calories kcal 251 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 10 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 65 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 47.828961 14 sodium Sodium (mg) mg 574.421 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 22 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients Make-Ahead R107138 Smashed Potato Chowder Anyone Can Cook 9/1/2007 Soups & Stews p28 http://images.meredith.com/bhg/images/recipe/s_R107138.jpg http://images.meredith.com/bhg/images/recipe/l_R107138.jpg 1. In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. 1 2. Use a potato masher to mash potatoes slightly. Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through. To serve, ladle soup into bowls. Top each serving with sour cream and remaining cheese. Makes 8 main-dish servings. 2 3. Smashed Potato Chowder with Ham: Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon. 3 4. Smashed Potato Chowder with Beans: Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion. 4 potato, peeled and cut into 3/4-inch cubes 3-1/2 pounds 1 chopped yellow or red sweet pepper (1 medium) 3/4 cup 2 bottled roasted minced garlic 1-1/2 teaspoons 3 ground black pepper 1/2 teaspoon 4 chicken broth 5 cups 5 bacon, crisp-cooked, drained, and coarsely chopped 8 slices 6 shredded cheddar cheese (8 ounces) 2 cups 7 whipping cream, half-and-half, or light cream 1/2 cup 8 thinly sliced green onion (4) 1/2 cup 9 dairy sour cream 1/2 cup 10 calories Calories kcal 329 1 protein Protein (g) gm 12 11 carbohydrate Carbohydrate (g) gm 31 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 57 6 saturated sat Saturated Fat (g) gm 11 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 798 7 calcium Calcium (DV%) % 25 15 iron Iron (DV%) % 9 16 Recipe Category Soups & Stews Vegetables Sub Category Soups Main Ingredient Vegetables Course Main Dish Popular Collections Meatless Main Dish Appliance Crockery Cooker R107137 Sloppy Joes Anyone Can Cook 9/4/2007 Pizzas, Sandwiches, & Wraps p5 http://images.meredith.com/bhg/images/recipe/s_R107137.jpg http://images.meredith.com/bhg/images/recipe/l_R107137.jpg 1. In a large skillet cook beef, onion, and sweet pepper until meat is brown and vegetables are tender, stirring to break up any meat. Drain off fat. 1 2. Stir tomato sauce, water, chili powder, Worcestershire sauce, garlic salt, and hot pepper sauce into beef mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Serve on rolls. Makes 6 sandwiches. 2 3. Pizza Joes: Prepare as above, except substitute one 14-ounce jar pizza sauce for the tomato sauce, water, chili powder, Worcestershire sauce, garlic salt, and hot pepper sauce. Add 1/2 cup chopped pepperoni. Serve on toasted rolls with slices of mozzarella cheese. 3 4. Tex-Mex Joes: Prepare as above, except add 1/2 cup fresh or frozen whole kernel corn and 1 tablespoon chopped chipotle chile in adobo sauce with the tomato sauce. Serve on toasted rolls with slices of cheddar cheese. 4 5. Veggie Joes: Prepare as above, except omit ground beef. Cook onion and sweet pepper in 1 tablespoon hot olive oil over medium heat until tender. Add 2 cups cooked brown rice; one 15- to 16-ounce can red kidney beans; rinsed and drained; and 1/2 cup shredded carrot with tomato sauce. 5 lean ground beef or ground pork 1 pound 1 chopped onion (1 medium) 1/2 cup 2 chopped green sweet pepper (1 small) 1/2 cup 3 tomato sauce 1 8-ounce can 4 water 2 tablespoons 5 chili powder 1 to 1-1/2 teaspoons 6 Worcestershire sauce 1 teaspoon 7 garlic salt 1/2 teaspoon 8 bottled hot pepper sauce Dash 9 kaiser rolls or hamburger buns, split and toasted 6 10 calories Calories kcal 311 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 48 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 632 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 21 16 25 minutes Start to Finish: Recipe Category Sandwiches Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Kids' Favorites R107134 Maple-Pork Wilted Salad Anyone Can Cook 9/1/2007 Salads p14 http://images.meredith.com/bhg/images/recipe/s_R107134.jpg http://images.meredith.com/bhg/images/recipe/l_R107134.jpg 1. In a large bowl, combine spinach, cucumber, and onion; set aside. Trim pork tenderloin. Cut pork tenderloin crosswise into 1/4-inch-thick slices. Season slices with salt and pepper. In a large skillet cook pork in 1 tablespoon of the hot oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Add pork to bowl with spinach mixture; set aside. 1 2. For dressing, in the same skillet cook and stir the shallot in the remaining 1 tablespoon hot oil over medium heat about 2 minutes or until tender. Add vinegar and maple syrup. Simmer, uncovered, for 1-1/2 to 2 minutes or until slightly thickened. Season to taste with additional salt and pepper. Pour dressing over spinach mixture, toss to coat. Arrange salad on serving plates. Top with cheese and almonds. Makes 4 main-dish servings. 2 fresh baby spinach or torn fresh spinach 8 cups 1 cucumber, peeled, seeded and chopped (about 1-1/2 cups) 1 medium 2 thin red onion wedges 1/3 cup 3 pork tenderloin 12 ounces 4 salt 1/4 teaspoon 5 ground black pepper 1/4 teaspoon 6 olive oil 2 tablespoons 7 finely chopped shallot (1 medium) 2 tablespoons 8 cider vinegar 1/4 cup 9 pure maple syrup 1/4 cup 10 shredded smoked gouda or cheddar cheese 1/3 cup 11 butter-toffee glazed flavored sliced almonds or toasted sliced almonds 1/4 cup 12 calories Calories kcal 325 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 349 7 calcium Calcium (DV%) % 19 15 iron Iron (DV%) % 19 16 Recipe Category Salads & Dressings Fish & Seafood Meat Sub Category Fish Salads Pork Main Ingredient Fish Course Main Dish R107133 Thai Pork Roll-Ups Anyone Can Cook 9/4/2007 Quick-to-Fix Meat Main Dishes p10 6 servings http://images.meredith.com/bhg/images/recipe/s_R107133.jpg http://images.meredith.com/bhg/images/recipe/l_R107133.jpg 1. Preheat oven to 350F. Wrap tortillas in foil. Bake in preheated oven about 10 minutes or until warm. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add pork strips, tossing to coat evenly. 1 2. In a 10-inch skillet cook and stir seasoned pork in hot oil over medium-high heat for 4 to 6 minutes or until no longer pink, turning to brown evenly. Turn heat down if pork gets too brown. Remove pork from skillet; keep warm. Add shredded broccoli, onion, and ginger to skillet. Cook and stir for 4 to 6 minutes or until vegetables are crisp-tender. Remove from heat. 2 3. To assemble, spread one side of each tortilla with Peanut Sauce. Top with pork strips and broccoli mixture. Roll up each tortilla, securing with a wooden toothpick if necessary. Serve immediately. Makes 6 roll-ups. 3 4. Peanut Sauce: In a 1- to 1-1/2-quart saucepan combine 1/4 cup creamy peanut butter; 3 tablespoons water; 1 tablespoon sugar; 2 teaspoons soy sauce; and 1 clove garlic, minced. Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally. 4 5. Thai Chicken Roll-Ups: Prepare as above, except substitute 12 ounces skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips, for the pork tenderloin. 5 spinach, tomato, and/or plain flour tortillas 6 8- to 10-inch 1 garlic salt 1/2 teaspoon 2 ground black pepper 1/4 to 1/2 teaspoon 3 pork tenderloin, cut into 1/4-inch-thick strips 12 ounces 4 cooking oil 1 tablespoon 5 packaged shredded broccoli (broccoli slaw mix) 4 cups 6 red onion, cut into thin wedges 1 medium 7 grated fresh ginger 1 teaspoon 8 Peanut Sauce 1 recipe 9 calories Calories kcal 389 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 44 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 37 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 5 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 649 7 calcium Calcium (DV%) % 17 15 iron Iron (DV%) % 11 16 30 minutes Start to Finish: Recipe Category Poultry Sandwiches Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R107132 Meatball and Vegetable Soup with Pasta Anyone Can Cook 9/1/2007 Soups & Stews p7 http://images.meredith.com/bhg/images/recipe/s_R107132.jpg http://images.meredith.com/bhg/images/recipe/l_R107132.jpg 1. In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings. 1 2. Beef and Vegetable Soup with Pasta: Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs. 2 beef broth 3 14-ounce cans 1 frozen cooked meatballs 1 12- to 16-ounce package 2 Great Northern beans or cannellini beans (white kidney beans), rinsed and drained 1 15- to 16-ounce can 3 diced tomatoes with basil, garlic, and oregano, undrained 1 14.5-ounce can 4 frozen mixed vegetables 1 10-ounce package 5 dried small pasta (such as macaroni, small shell, mini penne, or rotini) 1 cup 6 Crusty bread (optional) 7 Shredded Parmesan cheese (optional) 8 calories Calories kcal 319 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 45 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 32 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 7 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1552 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 24 16 Recipe Category Meat Soups & Stews Pasta Sub Category Beef Soups Main Ingredient Beef Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients R107131 Rosemary Chicken with Vegetables Anyone Can Cook 9/4/2007 Quick-to-Fix Meat Main Dishes p18 Boneless chicken breasts are among the quickest-cooking cuts around but need a little imagination to dress them up. A few fresh touches, including a garlic-laced rosemary sauce, takes this dish well beyond the ordinary. 4 servings http://images.meredith.com/bhg/images/recipe/s_R107131.jpg http://images.meredith.com/bhg/images/recipe/l_R107131.jpg 1. Prepare couscous according to package directions; keep warm. Sprinkle chicken with lemon-pepper seasoning. In a 10-inch skillet, cook chicken in hot oil over medium heat for 12 to 15 minutes or until chicken is no longer pink; turning twice. Cook over medium heat for 8 to 10 minutes more, or until chicken is tender and no longer pink, turning once. (Reduce heat to medium-low if chicken gets too brown.) Remove chicken from the skillet; cover and keep warm. 1 2. Add garlic to skillet; cook and stir for 15 seconds. Add zucchini, apple juice, rosemary, and salt. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. 2 3. In a small bowl stir together wine and cornstarch until smooth; add to zucchini mixture in skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in tomatoes. Serve vegetables and couscous with chicken. If desired, garnish with rosemary sprigs. Makes 4 servings. 3 quick-cooking couscous 1 5.8 ounce package 1 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total) 4 2 lemon-pepper seasoning 1/2 teaspoon 3 olive oil 1 tablespoon 4 garlic, minced 2 cloves 5 zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/4-inch-thick slices (2-1/2 cups) 2 medium 6 apple juice 1/2 cup 7 snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 2 teaspoons 8 salt 1/4 teaspoon 9 dry white wine or apple juice 2 tablespoons 10 cornstarch 2 teaspoons 11 cherry tomatoes, halved (1 cup) 12 12 Fresh rosemary sprigs (optional) 13 calories Calories kcal 377 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 38 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 378 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 12 16 30 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Ethnic Cuisine Italian R107130 Shrimp and Ramen Noodle Stir-Fry Anyone Can Cook 9/4/2007 Fresh Fish Main Dishes p http://images.meredith.com/bhg/images/recipe/s_R107130.jpg http://images.meredith.com/bhg/images/recipe/l_R107130.jpg 1. Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles. Return noodles to pan and toss with toasted sesame oil. Snip through noodles several times with kitchen scissors. Set aside. 1 2. Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add sweet pepper strips; cook and stir for 2 minutes. Add pea pods and bok choy; cook and stir for 2 minutes. Add shrimp or tofu, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more. 2 3. To serve, place noodles on serving plates. Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds. Makes 4 servings. 3 fresh or frozen peeled and deveined cooked shrimp or tub-style firm tofu, drained and cubed 12 ounces 1 packages shrimp- or mushroom-flavored ramen noodles 2 3-ounce 2 toasted sesame oil or cooking oil 2 teaspoons 3 cooking oil 1 tablespoon 4 red or yellow sweet pepper, cut into thin strips 1 medium 5 fresh pea pods, strings and tips removed, or 1/2 of a 6-ounce package frozen pea pods, thawed 3/4 cup 6 chopped bok choy 2 cups 7 sliced green onions (4) 1/3 cup 8 bottled hoisin or stir-fry sauce 1/4 cup 9 orange juice 1/4 cup 10 crushed red pepper (optional) 1/4 teaspoon 11 sesame seeds, toasted 2 teaspoons 12 calories Calories kcal 406 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 130 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 93.295998 14 sodium Sodium (mg) mg 1233 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 26 16 Recipe Category Fish & Seafood Pasta Sub Category Seafood Main Ingredient Shellfish Course Main Dish Ethnic Cuisine Asian R107129 Ravioli Skillet Lasagna Anyone Can Cook 9/4/2007 Pasta, Rice & Grain Meals p3 http://images.meredith.com/bhg/images/recipe/s_R107129.jpg http://images.meredith.com/bhg/images/recipe/l_R107129.jpg 1. In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking. 1 2. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. Makes 4 main-dish servings. 2 purchased pasta sauce 2 cups 1 water 1/3 cup 2 refrigerated or frozen cheese- or meat-filled ravioli 1 9-ounce package 3 egg, lightly beaten 1 4 ricotta cheese 1 15-ounce carton 5 grated Romano or Parmesan cheese 1/4 cup 6 frozen chopped spinach, thawed and well drained 1 10-ounce package 7 Grated Romano or Parmesan cheese 8 calories Calories kcal 433 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 49 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 131 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 501 7 calcium Calcium (DV%) % 32 15 iron Iron (DV%) % 8 16 25 minutes Start to Finish: Recipe Category Pasta Main Ingredient Cheese Pasta Vegetables Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients 30 Minutes or Less Ethnic Cuisine Italian R107124 Roasted Veggie Pitas Anyone Can Cook 9/4/2007 Pizzas, Sandwiches, & Wraps p18 http://images.meredith.com/bhg/images/recipe/s_R107124.jpg http://images.meredith.com/bhg/images/recipe/l_R107124.jpg 1. Preheat oven to 450F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender. 1 2. Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450F oven for 2 to 3 minutes or until cheese melts. Makes 4 sandwiches. 2 3. Avocado Veggie Sandwiches: Prepare as above, except omit salad dressing. In a small bowl mash 1 avocado, halved, seeded, and peeled, with 1 tablespoon lime juice and 1/4 teaspoon salt. Spread avocado mixture in pita bread rounds before filling with vegetables. 3 small zucchini (6 ounces), thinly sliced lengthwise 1 1 small yellow summer squash (6 ounces), thinly sliced lengthwise 1 2 medium onion, thinly sliced (1/2 cup) 1 3 sliced fresh mushrooms 1/2 cup 4 of a red sweet pepper, cut into thin strips (1/2 cup) 1/2 5 olive oil 2 tablespoons 6 salt 1/2 teaspoon 7 ground black pepper 1/4 teaspoon 8 large pita bread rounds, halved 2 9 bottled vinaigrette or Italian salad dressing 4 teaspoons 10 shredded smoked provolone or mozzarella cheese (3 ounces) 3/4 cup 11 calories Calories kcal 270 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 15 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 669 7 calcium Calcium (DV%) % 21 15 iron Iron (DV%) % 8 16 lean meat Lean Meat (d.e.) diabetic exchange .5 23 Recipe Category Sandwiches Course Main Dish R107117 Red, White, and Green Panini Anyone Can Cook 9/4/2007 Pizzas, Sandwiches & Wraps p4 http://images.meredith.com/bhg/images/recipe/s_R107117.jpg http://images.meredith.com/bhg/images/recipe/l_R107117.jpg 1. Cut bread in half horizontally. Brush the outside of loaf with oil. Place bottom half of loaf on a piece of waxed paper. Set top aside. In a small bowl, mix mayonnaise and pesto; set aside. 1 2. Preheat an electric sandwich press, covered indoor grill, grill pan, or 12-inch skillet. Pace half of the cheese on bottom half of bread. Spread mayonnaise mixture over cheese. Layer with meats, Red Onion Relish, spinach, and remaining cheese. Replace top. Cut into 4 sandwiches. Place sandwiches (half at a time, if necessary) in the sandwich press or indoor grill; cover and and cook about 6 minutes or until bread is toasted. (If using a grill pan or skillet, place sandwiches on grill pan. Weight sandwiches down and grill about 2 minutes or until bread is toasted. Turn sandwiches, weight down, and grill remaining sides.) Makes 4 sandwiches. 2 3. Red Onion Relish: Combine 1 medium red onion, halved and thinly sliced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; and 1 teaspoon snipped fresh oregano. Season with salt and ground black pepper. Cover, let stand at room temperature up to 2 hours. Drain. Makes about 1 cup. 3 unsliced ciabatta or Italian bread 1 16-ounce loaf 1 olive oil 2 tablespoons 2 mayonnaise or salad dressing 1/4 cup 3 purchased basil pesto 1 tablespoon 4 thinly sliced provolone cheese 6 ounces 5 thinly sliced cooked ham or coppacola 4 ounces 6 thinly sliced salami 4 ounces 7 Red Onion Relish 1 recipe 8 fresh spinach or arugula 2 cups 9 calories Calories kcal 869 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 63 8 total fat Total fat (g) gm 54 2 cholesterol Cholesterol (mg) mg 77 6 saturated sat Saturated Fat (g) gm 16 3 monounsaturated fat Monounsaturated Fat (g) gm 20 7 polyunsaturated fat Polyunsaturated Fat (g) gm 11 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 2114 7 calcium Calcium (DV%) % 44 15 iron Iron (DV%) % 25 16 Recipe Category Meat Sandwiches Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Ethnic Cuisine Italian Appliance Grill, Outdoor R107116 Turkey-Avocado Wraps Anyone Can Cook 9/1/2007 Pizzas, Sandwiches, & Wraps p http://images.meredith.com/bhg/images/recipe/s_R107116.jpg http://images.meredith.com/bhg/images/recipe/l_R107116.jpg 1. In a small bowl stir together mayonnaise and chipotle pepper. To assemble wraps, spread mayonnaise mixture evenly over tortillas. Top with turkey, Black Bean-Corn Salsa, and avocado slices. Fold bottom one-fourth of tortillas over filling. Fold in one of the sides of each tortilla and roll up, starting from the edge with the filling. If necessary, secure wraps with wooden toothpicks. Serve immediately or wrap each in plastic wrap and chill for up to 4 hours. Makes 6 wraps. 1 2. Black Bean-Corn Salsa: In a large bowl combine one 15-ounce can black beans, rinsed and drained; 1 cup chopped, seeded tomatoes; 1/2 cup frozen whole kernel corn, thawed; 2 tablespoons thinly sliced green onions; 2 tablespoons snipped fresh cilantro; 1 tablespoon cooking oil; 1 tablespoon lime juice; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; and 1/4 teaspoon ground black pepper. Cover and chill for 1 to 24 hours, stirring occasionally. 2 mayonnaise or salad dressing 1/2 cup 1 canned chipotle peppers in adobo sauce, drained and finely chopped 1 or 2 2 flour tortillas or flat-bread wraps 6 10-inch 3 sliced cooked turkey or chicken 12 ounces 4 Black Bean-Corn Salsa 1 recipe 5 avocado, halved, seeded, peeled, and sliced 1 6 calories Calories kcal 496 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 28 2 cholesterol Cholesterol (mg) mg 50 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 7 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 608 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 20 16 25 minutes Start to Finish: Recipe Category Sandwiches Poultry Sub Category Turkey Main Ingredient Beans Poultry Course Main Dish Popular Collections 8 or Fewer Ingredients R107115 Egg Salad Sandwiches Anyone Can Cook 9/4/2007 Pizzas, Sandwiches, & Wraps p19 4 sandwiches http://images.meredith.com/bhg/images/recipe/s_R107115.jpg http://images.meredith.com/bhg/images/recipe/l_R107115.jpg 1. For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours. 1 2. To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches. 2 3. Curried Egg Salad: Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours. 3 4. Honey-Dill Egg Salad: Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad. 4 5. Egg Salad Wraps: Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up. 5 hard-cooked eggs, chopped 4 1 sweet or dill pickle relish 2 tablespoons 2 finely chopped red sweet pepper 2 tablespoons 3 mayonnaise or salad dressing 1/4 cup 4 yellow mustard 1-1/2 teaspoons 5 croissants, split 4 6 red-tipped leaf lettuce 4 leaves 7 Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce) 4 to 8 slices 8 calories Calories kcal 451 1 protein Protein (g) gm 13 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 31 2 cholesterol Cholesterol (mg) mg 261 6 saturated sat Saturated Fat (g) gm 12 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 695 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 12 16 Recipe Category Eggs & Cheese Sandwiches Sub Category Eggs Main Ingredient Eggs Leafy Greens Course Main Dish Popular Collections 8 or Fewer Ingredients Kids' Favorites Vegetarian R107113 Chicken Noodle Soup Anyone Can Cook 9/1/2007 Soups & Stews p17 http://images.meredith.com/bhg/images/recipe/s_R107113.jpg http://images.meredith.com/bhg/images/recipe/l_R107113.jpg 1. In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings. 1 2. Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added. 2 3. Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread. 3 chicken broth 4-1/2 cups 1 chopped onion (1 large) 1 cup 2 sliced carrot (2 medium) 1 cup 3 sliced celery (2 stalks) 1 cup 4 dried basil, crushed 1 teaspoon 5 dried oregano, crushed 1 teaspoon 6 ground black pepper 1/4 teaspoon 7 bay leaf 1 8 dried medium egg noodles 1-1/2 cups 9 chopped cooked chicken or turkey 2 cups 10 calories Calories kcal 241 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 77 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1190 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 11 16 Recipe Category Soups & Stews Poultry Sub Category Chicken Soups Main Ingredient Poultry Chicken Course Main Dish R107112 Chef's Salad Anyone Can Cook 9/1/2007 Salads p17 http://images.meredith.com/bhg/images/recipe/s_R107112.jpg http://images.meredith.com/bhg/images/recipe/l_R107112.jpg 1. In a large bowl toss greens. Divide greens among four large salad bowls or plates. Arrange meat, cheese, eggs, tomato, and sweet pepper on top of greens. If desired, sprinkle with croutons. Drizzle with some of the salad dressing and pass any remaining dressing. Makes 4 main-dish servings. 1 2. Italian Chef's Salad: Prepare as above, except use 2 ounces cooked chicken and 4 ounces mozzarella cheese. Omit eggs. Add 2 ounces sliced pepperoni; one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives. For dressing, use a bottled Italian salad dressing or a creamy Italian salad dressing. Makes 4 main-dish servings. 2 3. Mexican Chef's Salad: Prepare as above, using cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese. Omit eggs. Add one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Substitute corn chips for croutons. For dressing, stir together 1/4 cup bottled Thousand Island salad dressing and 1/4 cup bottled salsa. 3 torn iceberg lettuce or leaf lettuce 4 cups 1 torn romaine lettuce or fresh spinach 4 cups 2 cooked ham, chicken, turkey, beef, pork, or lamb, cut into bite-size pieces (about 1 cup) 4 ounces 3 Swiss, cheddar, American, or provolone cheese, cut into bite-size pieces (1 cup) 4 ounces 4 hard-cooked eggs, sliced 2 5 tomatoes, cut into wedges, or 8 cherry tomatoes, halved 2 medium 6 green or red sweet pepper, cut into bite-size strips (1/2 cup) 1 small 7 croutons (optional) 1 cup 8 bottled French salad dressing, ranch salad dressing, or desired salad dressing 1/2 cup 9 calories Calories kcal 368 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 27 2 cholesterol Cholesterol (mg) mg 148 6 saturated sat Saturated Fat (g) gm 9 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 730 7 calcium Calcium (DV%) % 29 15 iron Iron (DV%) % 11 16 30 minutes Start to Finish: Recipe Category Salads & Dressings Sub Category Salads Main Ingredient Leafy Greens Chicken Course Main Dish R107104 Slow-Roasted Beef Tenderloin Anyone Can Cook 9/4/2007 Hearty Meat Main Dishes p9 Tricia Cyman creates specialties like Lavender Rack of Lamb for her restaurant at Devil's Thumb Ranch in Colorado (devilsthumbranch.com). Roasting beef over a bed of herbs infuses the meat with fragrance. http://images.meredith.com/bhg/images/recipe/s_R107104.jpg http://images.meredith.com/bhg/images/recipe/l_R107104.jpg 1. Preheat oven to 250F. Drizzle meat with oil. Rub garlic evenly over the surface of the tenderloin. Sprinkle with pepper and salt. Set aside. 1 2. Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place tenderloin on rack. 2 3. Roast tenderloin, uncovered, in the preheated oven for 20 minutes. Increase oven temperature to 425F. Roast for 30 to 40 minutes or until the internal temperature registers 135F. Remove from oven. Cover loosely with foil; let stand 10 minutes. 3 4. Serve roast with Mushroom Tumble and/or Horseradish Cream. Garnish with snipped fresh thyme. Makes 8 to 10 servings. 4 5. *Note: Sea salt is derived from evaporated sea water. It has a bright, pure, clean flavor. Kosher salt is used in the preparation of meat according to Jewish dietary law. Kosher salt comes in flakes, not granules. Because it dissolves easily, its taste isn't as strong as regular salt. 5 6. Mushroom Tumble: In very large bowl place 6 cups assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster (halve or slice any large mushrooms and remove any tough stems). Add 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon reduced-sodium soy sauce; toss to combine. In a 12-inch skillet cook mushrooms over medium heat until about 10 minutes or until tender, stirring occasionally. Sprinkle with salt and cracked black pepper. 6 7. Horseradish Cream: In a small bowl stir together one 8-ounce carton dairy sour cream, 2 tablespoons prepared horseradish, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper. Serve immediately, or cover and chill for up to 3 days. If refrigerated, let stand for 30 minutes before serving. Makes 1 cup. 7 beef tenderloin 1 2 to 2-1/2-pound 1 cooking oil 2 tablespoons 2 garlic, minced 1 to 2 cloves 3 cracked black pepper 1 teaspoon 4 salt or 1/4 teaspoon sea salt or kosher salt* 1/4 teaspoon 5 fresh rosemary 4 sprigs 6 fresh oregano 4 sprigs 7 fresh thyme 4 sprigs 8 Mushroom Tumble and/or Horseradish Cream 1 recipe 9 Snipped fresh thyme 10 calories Calories kcal 316 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 87 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 238 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 24 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R107095 Classic Risotto with Peas Anyone Can Cook 9/4/2007 Something on the Side p23 For classic risotto, the rice is cooked slowly, allowing the outside to become soft, while the inside remains firm. In our shortcut version of this recipe, the rice is uniformly tender and the risotto's texture is less creamy. http://images.meredith.com/bhg/images/recipe/s_R107095.jpg http://images.meredith.com/bhg/images/recipe/l_R107095.jpg 1. In 3-quart saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Add the rice. Cook about 5 minutes or until rice is golden brown, stirring frequently. Remove from heat. 1 2. Meanwhile, in a 1-1/2-quart saucepan bring broth to boiling; reduce heat. Cover and keep broth simmering. Carefully stir 1 cup of the broth into the rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Stir another 1 cup of the broth into rice mixture. Continue to cook, stirring frequently, until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring frequently until the broth has been absorbed. (This should take 18 to 20 minutes total.) 2 3. Stir in remaining broth, the peas, carrot, and dried thyme (if using). Cook and stir until rice is just tender and creamy. 3 4. Stir in spinach, cheese, and fresh thyme (if using); heat through. Serve immediately. Makes 6 servings. 4 5. Classic Risotto with Caramelized Onions: Prepare as above, except omit peas. While risotto is cooking, in a 10-inch skillet heat cook 2 cups sliced, halved onions in 1 tablespoon hot olive oil, covered over medium-low heat for 15 minutes. Uncover and cook 10 to 15 minutes more or until onion is evenly golden brown; stir frequently. In Step 3, add caramelized onions with carrot. 5 6. Classic Risotto with Edamame: Prepare as above, except omit peas. Cook 1 cup frozen shelled sweet soybeans (edamame) according to package directions. In step 3 add edamame with the carrot. Makes 4 main-dish or 6 side-dish servings. 6 7. Classic Risotto with Shrimp: Prepare as above, except omit peas. In Step 3 stir in 1-1/2 cups cooked, peeled medium shrimp with the carrot. Makes 4 main-dish or 6 side-dish servings. 7 8. Shortcut Risotto with Peas: Prepare as above through Step 1. Carefully stir in all of the broth. Bring to boiling; reduce heat. Cover, simmer for 20 minutes (do not lift cover). Remove from heat. Stir in peas, carrot, and dried thyme (if using). Cover; let stand for 5 minutes. Rice should be just tender and mixture should be slightly creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in spinach, cheese, and fresh thyme (if using); heat through. Serve at once. 8 chopped onion (1 medium) 1/2 cup 1 garlic, minced 2 cloves 2 olive oil 2 tablespoons 3 uncooked Arborio rice 1 cup 4 vegetable broth or chicken broth (3-1/2 cups) 2 14-ounce cans 5 frozen baby sweet peas or regular-size peas 1 cup 6 coarsely shredded carrot 1/4 cup 7 snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 1 tablespoon 8 fresh spinach, shredded 2 cups 9 grated Parmesan cheese 1/4 cup 10 calories Calories kcal 278 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 111 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 994 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 26 16 40 minutes Start to Finish: Recipe Category Beans, Rice & Grains Sub Category Rice Course Main Dish R107094 Mediterranean Lamb Chops Anyone Can Cook 9/4/2007 Hearty Meat Main Dishes p19 http://images.meredith.com/bhg/images/recipe/s_R107094.jpg http://images.meredith.com/bhg/images/recipe/l_R107094.jpg 1. Trim fat from chops. In a 10-inch skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160F), turning once halfway through cooking. Transfer chops to a large bowl or platter; cover with foil to keep warm. Reserve pan drippings. 1 2. In the same skillet cook and stir onion in pan drippings over medium heat about 5 minutes or until tender. Add pasta sauce, beans, olives, roasted peppers, vinegar, and rosemary. Cook and stir over medium heat until heated through. Return chops to skillet; cover and heat through about 3 minutes. If desired, serve lamb chops and sauce over orzo or rice. Makes 6 servings. 2 3. Slow-cooker directions: Place lamb chops in a 4- or 5-quart slow cooker. In a medium bowl stir together onion, pasta sauce, beans, olives, roasted pepper, vinegar, and rosemary. Pour over chops in slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 3 lamb loin chops, cut 1-1/2 inches thick 6 1 cooking oil 2 teaspoons 2 red onion, cut into thin wedges 1 medium 3 garlic and onion pasta sauce 1 26- to 28-ounce jar 4 cannellini beans (white kidney beans), rinsed and drained 1 19-ounce can 5 pitted kalamata olives, halved 1/2 cup 6 bottled roasted red sweet peppers, cut into strips 1/2 cup 7 balsamic vinegar 2 tablespoons 8 snipped fresh rosemary 2 teaspoons 9 Hot cooked orzo or rice (optional) 10 calories Calories kcal 410 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 58 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 40 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 9 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 36.019341 14 sodium Sodium (mg) mg 798 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 22 16 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Ethnic Cuisine Mediterranean Appliance Crockery Cooker R107088 Shrimp and Scallops en Papillote Anyone Can Cook 9/1/2007 Fresh Fish Main Dishes p18 Make it a meal with a boxed rice pilaf mix. http://images.meredith.com/bhg/images/recipe/s_R107088.jpg http://images.meredith.com/bhg/images/recipe/l_R107088.jpg 1. Preheat oven to 450F. Cut four 12x16-inch sheets of parchment paper. Fold in half; crease fold and unfold. 1 2. On half of each sheet of parchment, place 1/2 cup leek and top with a sprig of thyme. In a bowl stir together mustard, wine, and white pepper. Add scallops and shrimp; toss to coat. Spoon one-fourth of seafood mixture over leek. Top with 1/4 cup carrot and 1/4 cup zucchini. Drizzle with 1 tablespoon butter and top with a lemon slice. Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about 1/4-inch of the open edges over and crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don't open. Repeat to make three more packets. Place packets in a very large baking sheet. Bake in the preheated oven for 10 to 12 minutes or until scallops and shrimp are opaque. To serve, cut an "X" in the top of the parchment; serve immediately. Makes 4 servings. 2 sliced leeks (2 large) 2 cups 1 fresh thyme 4 large sprigs 2 Dijon-style mustard 1/4 cup 3 dry white wine 2 tablespoons 4 ground white pepper 1/8 teaspoon 5 sea scallops 12 6 peeled and deveined jumbo shrimp 8 7 julienned carrot (2 medium) 1 cup 8 julienned zucchini or sweet pepper strips (1 small) 1 cup 9 butter, melted 4 teaspoons 10 lemon 4 slices 11 calories Calories kcal 354 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 163 6 saturated sat Saturated Fat (g) gm 8 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 752 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 17 16 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish R107008 Chicago-Style Deep-Dish Pizza Anyone Can Cook 9/4/2007 Pizzas, Sandwiches, & Wraps p21 http://images.meredith.com/bhg/images/recipe/s_R107008.jpg http://images.meredith.com/bhg/images/recipe/l_R107008.jpg 1. Preheat oven to 375F. On a lightly floured surface roll two-thirds of the dough into a 12-inch circle. (If necessary, let dough rest once or twice during rolling.) Place circle in a greased 9-inch springform pan, pressing dough 1-1/2 inches up the sides. Sprinkle with 1/2 cup of the mozzarella. Top with the Meaty Pizza Filling. Mix spinach, egg, and remaining mozzarella. Spread spinach mixture over Meaty Pizza Filling. 1 2. Roll remaining dough into a 10-inch circle. Cut into 8 wedges. Arrange wedges on spinach mixture, slightly overlapping edges and sealing edges to bottom crust along edge of pan. Brush top with melted butter and sprinkle with Parmesan 2 3. Bake, uncovered, in the preheated oven for 40 to 45 minutes or until filling is hot and crust is done. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Cool on a wire rack for 10 minutes. Remove sides of springform pan. Cut into wedges. Serves 8. 3 4. Meaty Pizza Filling: In a large skillet cook 12 ounces bulk Italian sausage and 1 cup chopped onion until sausage is brown, drain. Pat meat with paper towels. Stir in one 8-ounce can pizza sauce; one 4-ounce can mushrooms, drained; one 3.5-ounce package sliced pepperoni; 2 teaspoons dried basil, crushed; and 1 teaspoon dried oregano, crushed. 4 frozen whole wheat or white bread dough, thawed 1 16-ounce loaf 1 shredded mozzarella cheese (6 ounces) 1-1/2 cups 2 Meaty Pizza Filling 1 recipe 3 frozen chopped spinach, thawed and well drained 1 10-ounce package 4 lightly beaten 1 egg 5 butter or margarine, melted 1 tablespoon 6 grated Parmesan or Romano cheese 2 tablespoons 7 calories Calories kcal 480 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 28 2 cholesterol Cholesterol (mg) mg 95 6 saturated sat Saturated Fat (g) gm 11 3 fiber Fiber (g) gm 5 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1267 7 calcium Calcium (DV%) % 21 15 iron Iron (DV%) % 12 16 Recipe Category Meat Sub Category Beef Main Ingredient Cheese Pork Vegetables Course Main Dish Popular Collections Low-Calorie 8 or Fewer Ingredients Ethnic Cuisine Italian Holiday Super Bowl R107002 Skillet Pot Roast with Cherries Anyone Can Cook 9/4/2007 Quick-to-Fix Meat Main Dishes p7 http://images.meredith.com/bhg/images/recipe/s_R107002.jpg http://images.meredith.com/bhg/images/recipe/l_R107002.jpg 1. Place cherries in a colander. Run cold water over cherries to partially thaw; drain well. Set aside. 1 2. In a 12-inch skillet cook mushrooms, sweet pepper, onion, and 1 tablespoon of the sage in hot oil about 7 minutes or until tender, stirring occasionally. Add pot roasts and juices, cherries, and balsamic vinegar to the skillet. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until heated through and juices thicken slightly, stirring occasionally. Sprinkle with remaining sage; stir to combine. 2 3. Meanwhile, prepare potatoes according to package directions. Serve with pot roast. Makes 4 to 6 servings. 3 frozen unsweetened pitted dark sweet cherries 1 12-ounce package 1 fresh mushrooms, halved (3 cups) 8 ounces 2 bite-size strips red sweet pepper (1 medium) 3/4 cup 3 chopped onion (1 large) 1 cup 4 snipped fresh sage or thyme or 2 teaspoons dried sage or thyme, crushed 2 tablespoons 5 olive oil or cooking oil 1 tablespoon 6 refrigerated cooked beef pot roast with juices 2 16- to 17-ounce packages 7 balsamic vinegar 2 tablespoons 8 refrigerated mashed potatoes 1 24-ounce package 9 calories Calories kcal 571 1 protein Protein (g) gm 52 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 120 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 18 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 91.524555 14 sodium Sodium (mg) mg 982 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 27 16 30 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R107001 Simple Beef and Noodles Anyone Can Cook 9/4/2007 Quick-to-Fix Meat Main Dishes p6 http://images.meredith.com/bhg/images/recipe/s_R107001.jpg http://images.meredith.com/bhg/images/recipe/l_R107001.jpg 1. In a 3-quart saucepan combine beef tips with gravy, basil, and pepper. Stir in soup and broth. Bring to boiling. Add mushrooms, carrots, and onion. Return to boiling; reduce heat to low. Simmer, covered, for 20 to 25 minutes or until vegetables are tender, stirring frequently. 1 2. Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles. Makes 4 to 6 servings. 2 refrigerated cooked beef tips with gravy 1 17-ounce package 1 dried basil, crushed 1/2 teaspoon 2 ground black pepper 1/4 teaspoon 3 condensed golden mushroom soup 1 10.75-ounce can 4 beef broth 1/2 cup 5 sliced fresh mushrooms 1-1/2 cups 6 packaged peeled baby carrots, halved lengthwise 1 cup 7 onion, halved and thinly sliced (1/3 cup) 1 small 8 frozen egg noodles 1 12-ounce package 9 calories Calories kcal 458 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 61 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 150 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 1349 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 16 16 Recipe Category Soups & Stews Meat Pasta Sub Category Stews Egg noodles Main Ingredient Beef Course Main Dish R106996 Cheese-Topped Steaks Anyone Can Cook 9/4/2007 Hearty Meat Main Dishes p3 4 servings http://images.meredith.com/bhg/images/recipe/s_R106996.jpg http://images.meredith.com/bhg/images/recipe/l_R106996.jpg 1. In a small bowl stir together cheese, bacon, nuts, thyme, garlic, and pepper; set aside. 1 2. Trim fat from steaks. Sprinkle steaks with salt. Lightly coat a grill pan or 12-inch skillet with cooking spray. Heat pan over medium-high heat; reduce heat to medium. Add steaks, half at a time if necessary; cook for 3 to 4 minutes per side or until steaks reach desired doneness. 2 3. To serve, spoon cheese mixture over steaks (below). Cover with foil and let stand for 5 minutes to soften cheese. Makes 4 servings. 3 4. Broiling directions: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until steaks reach desired doneness, turning once. Allow 10 to 12 minutes for medium-rare and 12 to 15 minutes for medium. Top with cheese mixture as above. 4 crumbled Gorgonzola cheese or other blue cheese (2 ounces) 1/2 cup 1 slices bacon, crisp-cooked and crumbled 4 2 pine nuts or slivered almonds, toasted 1/4 cup 3 snipped fresh thyme 4 teaspoons 4 garlic, minced 2 cloves 5 ground black pepper 1/4 teaspoon 6 boneless beef top loin steaks, cut 3/4-inch thick (about 2 pounds total) 4 7 salt 1/4 teaspoon 8 Nonstick cooking spray 9 calories Calories kcal 440 1 protein Protein (g) gm 56 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 129 6 saturated sat Saturated Fat (g) gm 8 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 672 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 32 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Cheese Course Main Dish Popular Collections Prize Tested Recipe R106991 Asian Salmon with Oven-Roasted Sweet Potatoes Anyone Can Cook 9/1/2007 Fresh Fish Main Dishes p8 http://images.meredith.com/bhg/images/recipe/s_R106991.jpg http://images.meredith.com/bhg/images/recipe/l_R106991.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. 1 2. Preheat oven to 425F. Peel sweet potatoes. Cut into 1-1/2-inch chunks. In a large bowl combine potatoes, cooking oil, and 1 tablespoon of the sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place sweet potatoes in a large roasting pan. Roast, uncovered, in the preheated oven for 15 minutes. 2 3. Meanwhile, in a 1-quart saucepan stir together the remaining 1 tablespoon sesame oil, the teriyaki sauce, garlic, apricot preserves, dry sherry, ginger, mustard, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 cup sauce. 3 4. Push sweet potatoes to the edges of the roasting pan; place salmon filet in center. Spoon remaining sauce over salmon and potatoes. 4 5. Roast, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish and potatoes to a serving platter. Drizzle with reserved sauce. Sprinkle with green onions and sesame seeds. Makes 4 servings. 5 fresh or frozen salmon fillet, skinned 1 1-3/4-pound 1 sweet potatoes (4 medium) 2 pounds 2 cooking oil 1 tablespoon 3 toasted sesame oil 2 tablespoons 4 Salt and ground black pepper 5 reduced-sodium bottled teriyaki sauce 1/3 cup 6 garlic, minced 2 cloves 7 apricot or peach preserves 2 tablespoons 8 dry sherry or orange juice 2 tablespoons 9 grated fresh ginger 2 teaspoons 10 Dijon-style mustard 1 teaspoon 11 freshly ground black pepper 1/4 teaspoon 12 sliced green onion (2) 1/4 cup 13 sesame seeds, toasted 1 tablespoon 14 calories Calories kcal 470 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 77 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 33.066936 14 sodium Sodium (mg) mg 500 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 10 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Vegetables Course Main Dish Popular Collections Prize Tested Recipe R106988 Easy Crab Bisque Anyone Can Cook 9/1/2007 Soups & Stews p Who would have thought such an elegant soup could be so simple? http://images.meredith.com/bhg/images/recipe/s_R106988.jpg http://images.meredith.com/bhg/images/recipe/l_R106988.jpg 1. In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and dry sherry; heat through. To serve, ladle bisque into bowls. If desired, garnish each serving with chives. Makes 6 main-dish servings. 1 2. Easy Shrimp Bisque: Prepare as above except substitute cream of shrimp soup for the cream of mushroom soup and 8 ounces cooked, small shrimp for the crabmeat. 2 3. Easy Mushroom Bisque: Prepare as above except cook and stir 2 cups sliced fresh button, shiitake, and/or portobello mushrooms in 2 tablespoons hot butter until tender. Continue as directed, omitting crabmeat. Omit chives. If desired, garnish each serving with additional sauteed mushrooms and caramelized onions. 3 milk 2-3/4 cups 1 condensed cream of asparagus 1 10.75-ounce can 2 condensed cream of mushroom soup 1 10.75-ounce can 3 half-and-half or light cream 1 cup 4 crabmeat, drained, flaked, and cartilage removed 1 6- to 6.5-ounce can 5 dry sherry or milk 3 tablespoons 6 Fresh chives (optional) 7 calories Calories kcal 225 1 protein Protein (g) gm 12 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 51 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 882 7 calcium Calcium (DV%) % 22 15 iron Iron (DV%) % 7 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Soups & Stews Sub Category Soups Seafood Main Ingredient Shellfish Course Main Dish Popular Collections Low-Fat Low-Calorie 30 Minutes or Less 8 or Fewer Ingredients R106987 Five-Spice Steak Wraps Anyone Can Cook 9/4/2007 Pizzas, Sandwiches, & Wraps p8 These wraps unite Asian and Mexican cuisine into one freshly fused dish. NO TEST http://images.meredith.com/bhg/images/recipe/s_R106987.jpg http://images.meredith.com/bhg/images/recipe/l_R106987.jpg 1. If desired, partially freeze steak for easier slicing. In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside. 1 2. Trim fat from steak. Thinly slice steak across the grain into 1/4-inch-thick strips. Sprinkle steak strips with five-spice powder and salt. Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steak strips; stir-fry for 3 to 4 minutes or until brown. 2 3. To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with steak strips. Stir coleslaw mixture; spoon over steak. Fold in sides of tortillas. If desired, secure with wooden toothpicks. Makes 4 wraps. 3 boneless beef round steak 12 ounces 1 packaged shredded cabbage with carrot (coleslaw mix) 2 cups 2 red and/or green sweet pepper cut into thin bite-size strips 1/4 cup 3 julienned carrot 1/4 cup 4 snipped fresh chives 1/4 cup 5 rice vinegar 2 tablespoons 6 toasted sesame oil 1/2 teaspoon 7 five-spice powder 1/2 teaspoon 8 salt 1/4 teaspoon 9 Nonstick cooking spray 10 plain low-fat yogurt or light dairy sour cream 1/4 cup 11 flour tortillas 4 8-inch 12 calories Calories kcal 237 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 51 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 31.885974 14 sodium Sodium (mg) mg 329 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 19 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 25 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Dairy Vegetables Course Main Dish R106977 Spicy Sicilian Strata Anyone Can Cook 9/4/2007 Breakfast Any Time p9 http://images.meredith.com/bhg/images/recipe/s_R106977.jpg http://images.meredith.com/bhg/images/recipe/l_R106977.jpg 1. Preheat oven to 350F. Place bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, in the preheated oven for 10 minutes, stirring once. 1 2. Spread half of the bread cubes in a greased 2-quart square baking dish. Top with half of the pepperoni, half of the pepperoncini peppers, all of the spinach, and all of the tomatoes. Sprinkle with 1/2 cup of the Italian-blend cheeses. Repeat layers with remaining bread, pepperoni, pepperoncini peppers, and Italian-blend cheese. 2 3. Whisk together eggs, milk, Italian seasoning, cayenne pepper, and 1/4 teaspoon salt; pour evenly over layers in dish. Press bread cubes down with a wooden spoon. Sprinkle with Parmesan cheese. Cover and chill for 2 to 24 hours. 3 4. Preheat oven to 350F. Bake, uncovered, in the preheated oven for 35 to 45 minutes or until the internal temperature registers 170F on an instant-read thermometer. Let stand for 10 minutes before serving. Makes 6 servings. 4 5. Spicy Mexican Strata: Prepare as above, except substitute 4 ounces chorizo sausage, cooked and crumbled, for pepperoni; one 4.5-ounce can diced green chile peppers, drained, for pepperoncini peppers; and Mexican-blend cheese for Italian-blend cheese. Omit Italian seasoning. Substitute crumbled queso fresco or additional Mexican-blend cheese for Parmesan cheese. 5 cubed French bread (1-inch cubes) 5 cups 1 sliced pepperoni, coarsely chopped 1 3.5-ounce package 2 pepperoncini salad peppers, drained, stemmed, and chopped 1/4 cup 3 frozen chopped spinach, thawed and well drained 1/2 of a 10-ounce package 4 oil-packed sundried tomatoes, drained and chopped 1/4 cup 5 shredded Italian-blend cheese (4 ounces) 1 cup 6 eggs, lightly beaten 3 7 milk 1-1/2 cups 8 dried Italian seasoning, crushed 1 teaspoon 9 cayenne pepper Dash 10 grated Parmesan cheese 1/4 cup 11 calories Calories kcal 316 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 22 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 146 6 saturated sat Saturated Fat (g) gm 8 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1006 7 calcium Calcium (DV%) % 30 15 iron Iron (DV%) % 10 16 Recipe Category Eggs & Cheese Sub Category Casseroles/Stratas Eggs Main Ingredient Eggs Cheese Course Main Dish Breakfast & Brunch Popular Collections Prize Tested Recipe Ethnic Cuisine Italian R106933 Bean-and-Beef Enchilada Casserole Holiday Cooking 2002 10/26/2002 Fix Now, Feast Later p58 This hearty dish has all the great taste of traditional enchiladas--cumin, chiles, and sour cream--without all of the frying, filling, and rolling. 6 to 8 servings http://images.meredith.com/bhg/images/recipe/s_R106933.jpg http://images.meredith.com/bhg/images/recipe/l_R106933.jpg 1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside. 1 2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside. 2 3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours. 3 4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings. 4 lean ground beef 1/2 pound 1 chopped onion 1/2 cup 2 chili powder 1 teaspoon 3 ground cumin 1/2 teaspoon 4 pinto beans, drained and rinsed 1 15-ounce can 5 diced green chili peppers 1 4-ounce can 6 dairy sour cream or light dairy sour cream 1 8-ounce carton 7 all-purpose flour 2 tablespoons 8 garlic powder 1/4 teaspoon 9 corn tortillas 8 6-inch 10 can enchilada sauce or one 101/2-ounce can tomato puree 1 10-ounce 11 shredded cheddar cheese (4 ounces) 1 cup 12 calories Calories kcal 429 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 64 6 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 632 7 calcium Calcium (DV%) % 30 15 iron Iron (DV%) % 14 16 Course Main Dish R106760 Ham and Pea Wild Rice Salad Anyone Can Cook 9/1/2007 Salads p16 TEST VARIATIONS http://images.meredith.com/bhg/images/recipe/s_R106760.jpg http://images.meredith.com/bhg/images/recipe/l_R106760.jpg 1. Prepare rice according to package directions. Meanwhile, prepare Dried Tomato Vinaigrette. 1 2. In a large bowl combine rice mixture, ham, peas, and green onion. Drizzle with Dried Tomato Vinaigrette. Toss lightly to coat. Cover and chill for 2 to 24 hours before serving. Makes 4 main-dish servings. 2 3. Dried Tomato Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons finely chopped dried tomatoes (oil packed); 1 tablespoon oil from dried tomatoes; 1 tablespoon water; 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed; 1 teaspoon sugar; 1 clove garlic, minced; 1/4 teaspoon ground coriander; 1/4 teaspoon paprika; and 1/8 teaspoon cayenne pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving. 3 4. *Note: For a shortcut when making this recipe, substitute 2/3 cup bottled dried tomato vinaigrette for the Dried Tomato Vinaigrette. 4 5. Asian Wild Rice Salad: Prepare as above, except use the cooked beef or pork instead of ham. Substitute one 8-ounce can sliced water chestnuts, drained, for the peas and 2/3 cup bottled ginger vinaigrette salad dressing for the Dried Tomato Vinaigrette. If desired, add 1/4 cup shredded radishes to the rice mixture. Makes 4 main-dish servings. 5 6. Prosciutto Wild Rice Salad: Prepare as above, except substitute 8 ounces slivered prosciutto for the ham. Add 1/3 cup dried cherries and 1/3 cup chopped walnuts or pecans, toasted, to the cooked rice mixture. Substitute 2/3 cup bottled balsamic vinaigrette salad dressing for the Dried Tomato Vinaigrette. Makes 4 main-dish servings. 6 7. Salmon Wild Rice Salad: Prepare as above, except substitute 8 ounces smoked salmon, broken into chunks, for the ham and 1 cup shredded fresh spinach or arugula for the peas. Substitute 2/3 cup bottled Italian salad dressing for Dried Tomato Vinaigrette. Makes 4 main-dish servings. 7 long-grain and wild rice mix 1 6-ounce package 1 Dried Tomato Vinaigrette* 1 recipe 2 cooked ham, beef or pork, cut into bite-size strips (about 2 cups) 10 ounces 3 frozen peas, thawed 1/2 cup 4 sliced green onion (2) 1/4 cup 5 calories Calories kcal 384 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 40 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 40 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1541 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 10 16 Recipe Category Salads & Dressings Main Ingredient Vegetables Rice or Grains Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R106758 New Orleans-Style Muffuletta Anyone Can Cook 9/4/2007 Pizzas, Sandwiches, & Wraps p15 NO TEST http://images.meredith.com/bhg/images/recipe/s_R106758.jpg http://images.meredith.com/bhg/images/recipe/l_R106758.jpg 1. In a small bowl stir together ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours, stirring occasionally. 1 2. To assemble sandwich, using a serrated knife split loaf of bread horizontally and hollow out the inside of the top half, leaving a 3/4-inch-thick shell. Stir together olive oil and garlic. Using a pastry brush, brush the bottom half of the bread with olive oil mixture. Top with lettuce, salami, ham, cheese, and tomato slices. Sprinkle tomato slices with pepper. Stir olive mixture. Mound olive mixture on top of the tomato slices. Add top half of bread. To serve, cut into six portions. Makes 6 sandwiches. 2 3. Giardiniera-Style Muffuletta: Prepare as above, except omit the olives, parsley, lemon juice, and oregano and omit Step 1. Drain one 16-ounce jar of pickled mixed vegetables (giardiniera), reserving the liquid. Chop the vegetables, removing any pepperoncini stems if present. In a medium bowl stir together chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above, spooning the pickled vegetable mixture on top of the tomato slices. 3 coarsely chopped, pitted ripe olives 1/2 cup 1 chopped pimiento-stuffed green olives 1/2 cup 2 snipped fresh parsley 1 tablespoon 3 lemon juice 2 teaspoons 4 dried oregano, crushed 1/2 teaspoon 5 olive oil 1 tablespoon 6 loaf ciabatta or unsliced French bread 1 16-ounce 7 olive oil 1 tablespoon 8 garlic, minced 1 clove 9 lettuce leaves 6 10 thinly sliced salami, pepperoni, or summer sausage 3 ounces 11 thinly sliced cooked ham or turkey 3 ounces 12 thinly sliced provolone, Swiss, or mozzarella cheese 6 ounces 13 medium tomatoes, thinly sliced 1 or 2 14 coarsely ground black pepper 1/8 teaspoon 15 calories Calories kcal 435 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 41 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 1512 7 calcium Calcium (DV%) % 30 15 iron Iron (DV%) % 18 16 starch Starch (d.e.) diabetic exchange 2.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 Recipe Category Sandwiches Main Ingredient Pork Course Main Dish Ethnic Cuisine Italian R106757 Beer-Braised Brats Anyone Can Cook 9/4/2007 Pizzas, Sandwiches, & Wraps p12 http://images.meredith.com/bhg/images/recipe/s_R106757.jpg http://images.meredith.com/bhg/images/recipe/l_R106757.jpg 1. In a 4-quart Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture. Cover and simmer for 10 minutes. 1 2. Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time. 2 3. To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices and Easy Cranberry-Pickle Relish. Makes 5 sandwiches. 3 4. Easy Cranberry-Pickle Relish: In a small bowl, combine 1/2 cup canned whole cranberry sauce and 1/4 cup sweet pickle relish. Makes about 3/4 cup. 4 butter 2 tablespoons 1 thinly sliced onion 1/2 cup 2 dark German beer 1 12-ounce bottle or can 3 packed brown sugar 1 tablespoon 4 vinegar 1 tablespoon 5 caraway seeds 1/2 teaspoon 6 dried thyme, crushed 1/2 teaspoon 7 Worcestershire sauce 1/2 teaspoon 8 uncooked bratwurst links (1-1/4 pounds) 5 9 hoagie buns, bratwursts buns, or other crusty rolls, split and toasted 5 10 Easy Cranberry-Pickle Relish 1 recipe 11 calories Calories kcal 955 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 99 8 total fat Total fat (g) gm 45 2 cholesterol Cholesterol (mg) mg 89 6 saturated sat Saturated Fat (g) gm 20 3 fiber Fiber (g) gm 5 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1840 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 32 16 Recipe Category Sandwiches Main Ingredient Pork Vegetables Course Main Dish R106748 Glazed Fish Anyone Can Cook 9/1/2007 Fresh Fish Main Dishes p11 Three easy three-ingredient glazes give you options for a no-fuss dinner. A quick spinach sauté makes a nice side that suits any glaze. 4 servings http://images.meredith.com/bhg/images/recipe/s_R106748.jpg http://images.meredith.com/bhg/images/recipe/l_R106748.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces, if necessary. Set aside. 1 2. Preheat broiler. Prepare desired glaze. Place fish on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling time and brushing with glaze during the last 2 to 3 minutes of broiling time. While fish broils, prepare Spinach Saute. Serve fish with spinach. Makes 4 servings. 2 3. Asian Glaze: In a small bowl stir together 2 tablespoons bottled hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, and 1 clove garlic, minced. 3 4. Maple-Balsamic Glaze: In a small bowl whisk together 3 tablespoons maple syrup, 1 tablespoon balsamic vinegar, and 1 to 2 teaspoons Dijon-style mustard. 4 5. Orange-Horseradish Glaze: In a small bowl stir together 3 tablespoons orange marmalade, 1 tablespoon fresh lime juice, and 1 teaspoon prepared horseradish. 5 6. Spinach Sauté: In a 4-quart Dutch oven cook and stir 3 tablespoons pine nuts or chopped walnuts in 2 tablespoons hot olive oil over medium heat until golden. Using a slotted spoon, remove nuts from pan; set aside. Increase heat to medium high. To the Dutch oven, add 1 pound fresh spinach leaves, trimmed; saute for 1 to 2 minutes or just until wilted. Remove from heat. Add nuts, a dash of Worcestershire sauce or soy sauce, and salt and ground black pepper to taste. 6 fresh or frozen skinless fish steaks or fillets, 1 inch thick (salmon, halibut, sea bass, swordfish, tuna) 1 pound 1 Asian Glaze, Maple-Balsamic Glaze, or Orange-Horseradish Glaze 1 recipe 2 Spinach Saute 1 recipe 3 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R106747 Penne with Broccoli Rabe and Pancetta Anyone Can Cook 9/4/2007 Pasta, Rice & Grain Meals p9 Broccoli rabe is slightly bitter. Seasoning to taste with salt helps to take the edge off the bitterness. 4 to 6 servings http://images.meredith.com/bhg/images/recipe/s_R106747.jpg http://images.meredith.com/bhg/images/recipe/l_R106747.jpg 1. Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside. 1 2. In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes; add broccoli rabe. Cook about 3 minutes more until penne is tender; drain. Return pasta mixture to saucepan; cover and keep warm. 2 3. Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low; add tomato and wine. Cook and stir for 2 minutes. 3 4. Add tomato mixture to penne mixture in saucepan; toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings. 4 broccoli rabe or 1-1/2 cups broccoli florets 12 ounces 1 dried whole wheat or multigrain penne (8 ounces) 3 cups 2 chopped onion (1 medium) 1/2 cup 3 pancetta or 3 slices bacon, chopped 2 ounces 4 garlic, minced 2 cloves 5 chopped, seeded roma tomato (4 medium) 1-1/3 cups 6 dry white wine or chicken broth 1/3 cup 7 finely shredded Asiago cheese (1 ounce) 1/4 cup 8 calories Calories kcal 348 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 18 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 40.152708 14 sodium Sodium (mg) mg 462 7 calcium Calcium (DV%) % 25 15 iron Iron (DV%) % 16 16 30 min. Start to Finish: Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections 8 or Fewer Ingredients R106737 Skillet Tostadas Anyone Can Cook 9/4/2007 Quick-to-Fix Meat Main Dishes p1 http://images.meredith.com/bhg/images/recipe/s_R106737.jpg http://images.meredith.com/bhg/images/recipe/l_R106737.jpg 1. In a 10-inch skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat; discard. Stir beans, soup, and salsa into beef mixture. Heat through. 1 2. Divide beef-bean mixture among tostada shells. Top with cheese, lettuce, and tomatoes. If desired, serve with sour cream or avocado dip. Makes 4 servings. 2 3. Skillet Tacos: Prepare as above, except omit tostada shells. Warm 8 corn taco shells according to package directions. Divide beef-bean mixture among taco shells. 3 ground beef, ground pork, ground chicken, or ground turkey 8 ounces 1 chopped onion (1 medium) 1/2 cup 2 light red kidney beans, black beans, or pinto beans, rinsed and drained 1 15-ounce can 3 condensed nacho cheese soup 1 11-ounce can 4 bottled salsa 1/3 cup 5 tostada shells 8 6 shredded taco cheese (4 ounces) 1 cup 7 Shredded lettuce 8 Chopped or wedged tomatoes 9 Dairy sour cream or refrigerated avocado dip (guacamole) (optional) 10 calories Calories kcal 576 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 42 8 total fat Total fat (g) gm 33 2 cholesterol Cholesterol (mg) mg 81 6 saturated sat Saturated Fat (g) gm 15 3 fiber Fiber (g) gm 11 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1277 7 25 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Ethnic Cuisine Mexican R106736 Mexican Chorizo Noodle Bowl Anyone Can Cook 9/4/2007 Pasta, Rice & Grain Meals p5 http://images.meredith.com/bhg/images/recipe/s_R106736.jpg http://images.meredith.com/bhg/images/recipe/l_R106736.jpg 1. Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat. 1 2. Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2 to 3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro. 2 3. Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro. Makes 6 main-dish servings. 3 uncooked chorizo or hot Italian sausage 1 pound 1 garlic, minced 2 cloves 2 chicken broth or vegetable broth 3 14-ounce cans 3 bottled salsa 2 cups 4 canned chipotle peppers in adobo sauce, drained and finely chopped 1 to 2 5 dried oregano, crushed 1 teaspoon 6 ground cumin 1 teaspoon 7 dried vermicelli or angel hair pasta 10 ounces 8 chopped zucchini (1 small) 1 cup 9 shredded mozzarella or asadero cheese 2/3 cup 10 snipped fresh cilantro or Italian (flat-leaf) parsley 1/4 cup 11 Fresh cilantro sprigs (optional) 12 calories Calories kcal 621 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 36 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 14 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 2129 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 19 16 40 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Ham (Pork) Cheese Vegetables Course Main Dish Ethnic Cuisine Mexican R106735 Barbecue Quesadillas Anyone Can Cook 9/4/2007 Quick-to-Fix Meat Main Dishes p22 http://images.meredith.com/bhg/images/recipe/s_R106735.jpg http://images.meredith.com/bhg/images/recipe/l_R106735.jpg 1. Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently. 1 2. Preheat oven to 350. In a hot 10-inch skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings. 2 3. Turkey-Havarti Quesadillas: Prepare as above, except coat the unsprayed side of each tortilla with 2 teaspoons stone-ground mustard. Substitute Havarti cheese for the cheddar and 16 ounces cooked sliced turkey for the chicken. Omit green chiles, salsa, sour cream, and green onion. 3 4. Bacon, Tomato, and Avocado Quesadillas: Prepare as above, except substitute Monterey Jack cheese for the cheddar, 8 crisp-cooked and crumbled bacon slices, 2 small seeded and coarsely chopped tomatoes; and 1 seeded, peeled, and chopped avocado for the filling. Omit green chiles, barbecue sauce with chicken, salsa, sour cream, and green onion. 4 Nonstick cooking spray 1 flour tortillas 4 7- or 8-inch 2 shredded extra-sharp cheddar cheese or Mexican cheese blend (4 ounces) 1 cup 3 diced green chiles, drained 1 4-ounce can 4 tub refrigerated barbecue sauce with shredded chicken (2 cups) 1 18-ounce 5 bottled salsa 1 cup 6 dairy sour cream 1/4 cup 7 sliced green onion (2) 1/4 cup 8 calories Calories kcal 469 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 44 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 86 6 saturated sat Saturated Fat (g) gm 10 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1606 7 calcium Calcium (DV%) % 38 15 iron Iron (DV%) % 18 16 Main Ingredient Cheese Chicken Course Main Dish Appetizer Popular Collections 8 or Fewer Ingredients Ethnic Cuisine Mexican R106701 Tomato-Mushroom Corn Pudding Holiday Cooking 2004 10/1/2004 Potluck MakeAheads p86 This isn't an everyday corn pudding--the corn is paired with a captivating combination of dried porcini mushrooms, dried tomatoes, toasted English muffin pieces, and dry Jack cheese. 6 side-dish servings http://images.meredith.com/bhg/images/recipe/s_R106701.jpg http://images.meredith.com/bhg/images/recipe/l_R106701.jpg 1. Place porcini mushrooms and tomatoes in separate small bowls. Cover both mushrooms and tomatoes with boiling water; soak for 15 minutes. Drain well. Rinse mushrooms. Drain again, pressing out excess moisture. Chop dried tomatoes; set aside. 1 2. In a 2-quart square baking dish, toss together English muffin or bread pieces, mushrooms, tomatoes, corn, cheese, basil, salt, and pepper. In a medium bowl, combine eggs and milk; beat with a wire whisk or rotary beater until well mixed. Pour egg mixture evenly over mixture in baking dish. Cover and refrigerate for at least 4 hours or up to 24 hours. 2 3. Preheat oven to 375F. Bake, uncovered, about 45 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before serving. Makes 6 side-dish servings. 3 dried porcini mushrooms 1/4 cup 1 dried tomatoes 3 to 6 2 torn lightly toasted English muffins (about 4 muffins) or mixed dry bread cubes 4 cups 3 loose-pack frozen whole kernel corn, thawed 1-1/2 cups 4 finely shredded aged (dry) Jack cheese or Parmesan cheese (about 2 ounces) 1/2 cup 5 snipped fresh basil or 1 teaspoon dried basil,crushed 1 tablespoon 6 salt 1/2 teaspoon 7 coarsely ground black pepper 1/4 teaspoon 8 eggs 4 9 milk 1-1/2 cups 10 calories Calories kcal 261 1 protein Protein (g) gm 13 11 carbohydrate Carbohydrate (g) gm 31 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 150 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 520 7 Recipe Category Breads, Quickbreads Course Main Dish R106690 Perfect Pumpkin Soup Our Best Holiday Menus 2006 10/24/2006 Festive Little Dinner p Savory golden-orange soup opens an autumn meal in style. 4 to 6 servings http://images.meredith.com/bhg/images/recipe/s_R106690.jpg http://images.meredith.com/bhg/images/recipe/l_R106690.jpg 1. In a large saucepan, cook onion, carrot, and ginger in hot oil over medium heat about 8 minutes or until vegetables are golden, stirring occasionally. 1 2. Stir in water, chicken broth, pumpkin, salt, pepper, and the 1/8 teaspoon nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Cool mixture slightly. 2 3. Place half of the pumpkin mixture in a blender or food processor. Cover and blend or process until smooth. Repeat with remaining pumpkin mixture. Return all of the mixture to the saucepan. Heat soup over medium heat, stirring occasionally until hot. 3 4. To serve, ladle soup into bowls and top with a spoonful of sour cream; sprinkle with additional ground nutmeg. If desired, garnish top of soup with sweet potato chips. 4 onions, sliced 2 medium 1 carrots, cut into 1/4-inch slices 2 medium 2 grated fresh ginger 1 tablespoon 3 olive oil 1 tablespoon 4 water 3 cups 5 chicken broth 1 14-ounce can 6 pumpkin 1 15-ounce can 7 salt 1/2 teaspoon 8 ground black pepper 1/4 teaspoon 9 ground nutmeg 1/8 teaspoon 10 dairy sour cream 1/2 cup 11 Ground nutmeg 12 Purchased sweet potato chips (optional) 13 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 45 min. Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Course Main Dish Holiday Thanksgiving R106535 Bean-Potato Chowder www.bhg.com 8/28/2007 September 2007 Everyday Easy p total cost $8.61 or $2.15 per serving http://images.meredith.com/bhg/images/recipe/s_R106535.jpg http://images.meredith.com/bhg/images/recipe/l_R106535.jpg 1. In Dutch oven combine potatoes and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer, covered, 4 minutes. In bowl toss together flour and cheese. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly. Stir in beans; cook and stir 1 minute more. Top with roasted pepper and parsley. Serve with toasted bread. Serves 4. 1 refrigerated diced potatoes with onions 1 20-oz. pkg. 1 vegetable broth 1 14-oz. can 2 all-purpose flour 1/3 cup 3 shredded Swiss cheese (4oz.) 1 cup 4 milk 3 cups 5 dried Italian seasoning 1 tsp. 6 navy beans, rinsed and drained 1 15-oz. can 7 Bottled roasted red sweet pepper (optional) 8 Italian (flat-leaf) parsley (optional) 9 toasted bread with cheese (optional) 8 slices 10 calories Calories kcal 494 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 70 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 41 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 9 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.942987 14 sodium Sodium (mg) mg 1344 7 calcium Calcium (DV%) % 50 15 iron Iron (DV%) % 19 16 20 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Beans Cheese Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients 8 or Fewer Ingredients Meatless Main Dish R106533 Chicken Tortellini Toss Better Homes and Gardens 9/1/2007 Everyday Easy p $3.59 per serving http://images.meredith.com/bhg/images/recipe/s_R106533.jpg http://images.meredith.com/bhg/images/recipe/l_R106533.jpg 1. In 4-quart Dutch oven cook tortellini according to package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to Dutch oven. Stir in undrained tomatoes, tomato pesto, and chicken. Cook, stirring occasionally, just until heated through. Garnish with Parmesan cheese. Makes 4 servings. 1 refrigerated cheese tortellini 2 9-oz. pkg. 1 broccoli and/or cauliflower florets 4 cups 2 diced tomatoes with Italian herbs 1 14.5 oz. can 3 dried tomato pesto (1/2 cup) 1/2 of a 10-ounce jar 4 frozen roasted or grilled chicken breast strips, thawed 1 9-oz. pkg. 5 Shaved Parmesan (optional) 6 calories Calories kcal 468 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 61 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 81 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 99.791289 14 sodium Sodium (mg) mg 1372 7 calcium Calcium (DV%) % 32 15 iron Iron (DV%) % 20 16 20 minutes Start to Finish: Recipe Category Poultry Salads & Dressings Sub Category Chicken Pasta Salads Main Ingredient Pasta Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients 30 Minutes or Less R106531 Beef and Blue Pizza Better Homes and Gardens 9/1/2007 Everyday Easy p total cost: 12.55; per serving $3.16 (using red onion) http://images.meredith.com/bhg/images/recipe/s_R106531.jpg http://images.meredith.com/bhg/images/recipe/l_R106531.jpg 1. Position oven rack in center of oven. Preheat oven to 425F. In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender. Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes. 1 2. Meanwhile, stack beef slices on cutting board; slice into strips. Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning. Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges. Serves 4. 2 red onion, cut into thin slivers 1/2 of a medium 1 olive oil 2 Tbsp. 2 Italian bread shell (such as Boboli) 1 12-inch 3 thinly sliced cooked roast beef 8 oz. 4 sweet pepper, seeded and chopped 1 small 5 crumbled blue cheese 4 oz. 6 pizza seasoning (optional) 1/4 tsp. 7 calories Calories kcal 553 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 54 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 56 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 56.686176 14 sodium Sodium (mg) mg 1637 7 calcium Calcium (DV%) % 34 15 iron Iron (DV%) % 10 16 18 minutes Start to Finish: Recipe Category Meat Sandwiches Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R106530 Sesame Crusted Cod Better Homes and Gardens 9/1/2007 Everyday Easy p GET NEW COST ON RECIPE----$2.64 per serving http://images.meredith.com/bhg/images/recipe/s_R106530.jpg http://images.meredith.com/bhg/images/recipe/l_R106530.jpg 1. Preheat broiler. Rinse cod; pat dry. Cut into 4 portions; place on rack of a broiler pan. Sprinkle with salt and pepper. Stir sesame seeds into butter. Set aside 1 Tbsp. of butter mixture for vegetables. Brush cod with half of remaining butter mixture. Broil 6 inches from the heat 4 minutes; turn fish; brush with remaining half of butter mixture. Broil 5 to 6 minutes or until fish flakes easily. 1 2. Meanwhile, in a skillet, heat reserved butter mixture over medium-high heat. Add beans and orange slices. Cover; cook 2 minutes. Uncover; add garlic. Cook 5 to 6 minutes or until beans are tender, stirring often; serve with cod. Serves 4. 2 cod fillets, 3/4-inch thick 1 lb. 1 sesame seeds 2 Tbsp. 2 butter, melted 3 Tbsp. 3 trimmed fresh tender young green beans 1 12-oz. pkg. 4 orange, halved and sliced 1 medium 5 garlic, thinly sliced 3 cloves 6 calories Calories kcal 241 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 72 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 32.476455 14 sodium Sodium (mg) mg 274 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 12 16 17 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Rice or Grains Course Main Dish Popular Collections 8 or Fewer Ingredients R106529 Pork-Veggie Sandwiches Better Homes and Gardens 9/1/2007 Everyday Easy p Total cost=$15.63 Cost per serving=$3.90 http://images.meredith.com/bhg/images/recipe/s_R106529.jpg http://images.meredith.com/bhg/images/recipe/l_R106529.jpg 1. Preheat broiler. Slice tenderloin into 1/2-inch-thick slices; flatten slightly with palm of hand. Arrange slices on unheated rack of broiler pan. Broil 4 inches from heat 4 to 6 minutes or until just slightly pink in center, turning once. 1 2. Meanwhile, halve, seed, and peel avocado; transfer to small bowl. Mash with fork. Stir in 1/4 tsp. salt and 1/8 tsp. pepper. 2 3. Spread bottoms of bread quarters with avocado mixture. Layer red onion, pork, and tomato on top of avocado mixture. Add bread tops; halve. Serves 4 (2 pieces each). 3 peppercorn-seasoned pork tenderloin 1 18.4-oz. 1 ripe avocado 1 2 focaccia, cut into quarters and split horizontally 1 10-inch 3 red onion, thinly sliced 1/2 of a medium 4 tomato, cored and sliced 1 large 5 calories Calories kcal 476 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 57 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 61 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 925 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 13 16 15 minutes Start to Finish: Recipe Category Meat Sandwiches Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R106479 Pepper and Onion Hot Beef Sandwiches www.bhg.com 8/24/2007 September 2007 Premium Recipe p http://images.meredith.com/bhg/images/recipe/s_R106479.jpg http://images.meredith.com/bhg/images/recipe/l_R106479.jpg 1. In a large skillet cook onion, sweet pepper, and garlic in hot butter over medium heat 5 minutes or until nearly tender. Add pot roast with juices. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until pot roast is heated through. 1 2. Transfer pot roast to a cutting board; keep warm. Remove vegetables from skillet with a slotted spoon, reserving juices in skillet. Simmer juices until reduced to 1/4 cup, about 5 minutes. Cut pot roast into bite-size pieces. Divide basil leaves and pot roast among bun bottoms. Top with vegetable mixture and some of the juices. Spread Basil Mayonnaise on bun tops. Replace bun tops. Makes 4 sandwiches. 2 3. Basil Mayonnaise: In a small bowl stir together 1/4 cup light mayonnaise or salad dressing, 2 tablespoons snipped fresh basil and a dash freshly ground black pepper. 3 thinly sliced red onion 1 cup 1 yellow and/or red sweet pepper, cut into thin bite-size strips 1 small 2 garlic, minced 2 cloves 3 butter 1 Tbsp. 4 refrigerated cooked beef pot roast with juices 1 16- or 17-oz. pkg. 5 lightly packed basil leaves 1/2 cup 6 Basil Mayonnaise 1 recipe 7 Kaiser or onion rolls, toasted 4 8 calories Calories kcal 425 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 73 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 45.467037 14 sodium Sodium (mg) mg 784 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 21 16 Recipe Category Meat Sandwiches Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients R106474 Chicken Fajita Pasta Better Homes and Gardens 9/1/2007 Prize Tested Recipes p4 http://images.meredith.com/bhg/images/recipe/s_R106474.jpg http://images.meredith.com/bhg/images/recipe/l_R106474.jpg 1. In Dutch oven cook pasta according to package directions. Drain and return pasta to pan; keep warm. In bowl combine sour cream, marinade, lime juice, chili powder, cumin, and crushed red pepper, set aside. In large skillet cook and stir onion, sweet pepper, and Anaheim pepper in 1 tablespoon of the hot oil over medium heat for 4 to 5 minutes or until crisp-tender. Remove vegetables from skillet. Add remaining oil to skillet. Add half of the chicken; cook and stir for 2 to 3 minutes over medium-high heat or until chicken is no longer pink. Remove from skillet. Repeat with remaining chicken, adding additional oil if necessary. Add chicken, vegetables, and sour cream mixture to pasta. Toss to coat. Heat through over low heat. Makes 6 to 8 (1-1/2- to 2-cup) servings. 1 2. *Note: Because hot chile peppers 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 hands well with soap and water. 2 dried pappardelle pasta or egg noodles 12 oz. 1 dairy sour cream 1 8-oz. carton 2 chipotle liquid meat marinade 1/2 cup 3 lime juice 2 Tbsp. 4 chili powder 1 tsp. 5 ground cumin 1 tsp. 6 crushed red pepper 1/2 tsp. 7 onion, halved and thinly sliced (1/2 cup) 1 medium 8 red sweet pepper, seeded and cut into thin bite-size strips 1 medium 9 fresh Anaheim chile pepper, seeded and cut into thin bite-size strips (1/3 cup)* 1 10 olive oil 2 Tbsp. 11 skinless, boneless chicken breast halves, cut into thin bite-size strips (1 to 1-1/4 lb. total) 3 large 12 snipped fresh cilantro (optional) 1 Tbsp. 13 calories Calories kcal 453 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 53 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 60 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 57.867138 14 sodium Sodium (mg) mg 589 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 13 16 35 minutes Start to Finish: Recipe Category Pasta Poultry Sub Category Chicken Main Ingredient Chicken Pasta Course Main Dish Popular Collections Prize Tested Recipe R106472 Salmon, Apples, and Fennel Better Homes and Gardens 9/1/2007 Prize Tested Recipes p2 http://images.meredith.com/bhg/images/recipe/s_R106472.jpg http://images.meredith.com/bhg/images/recipe/l_R106472.jpg 1. In shallow dish combine flour, salt, and pepper. In another shallow dish whisk together eggs and water. In third shallow dish place the crumbs. Rinse salmon; pat dry. Dip salmon into flour, then egg, then in crumbs to coat; set aside. 1 2. In 12-inch skillet heat 2 tablespoons of the butter and all of the oil over medium heat until butter melts. Add fennel; cook and stir for 4 minutes. Add apples; cook and stir for 3 to 4 minutes more or until apples and fennel are tender. Stir in honey. Transfer mixture to a bowl; set aside. 2 3. Heat remaining 2 tablespoons butter in same skillet over medium heat. Add salmon. Cook 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once (if fish browns too quickly, reduce heat to medium-low). Transfer fish and apple mixture to plates. Garnish with parsley. Makes 4 servings. 3 all-purpose flour 1/4 cup 1 salt 1/4 tsp. 2 ground black pepper 1/4 tsp. 3 eggs 2 4 water 1 Tbsp. 5 fine dry bread crumbs 2/3 cup 6 skinless salmon fillets, 1/2 to 3/4 inch thick 4 4- to 5-oz. 7 butter 1/4 cup 8 olive oil 2 Tbsp. 9 fennel bulbs, trimmed, cored, and cut into thin wedges 2 medium 10 cooking apples, cored and cut into thin wedges 4 medium 11 honey 1/4 cup 12 Snipped fresh parsley 13 calories Calories kcal 602 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 64 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 195 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 33 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 22.438278 14 sodium Sodium (mg) mg 534 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 21 16 30 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Fruit Vegetables Course Main Dish Popular Collections Prize Tested Recipe R106465 Onion and Mushroom-Stuffed Burger Better Homes and Gardens 9/1/2007 Tailgating U p http://images.meredith.com/bhg/images/recipe/s_R106465.jpg http://images.meredith.com/bhg/images/recipe/l_R106465.jpg 1. In very large skillet cook the onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly. 1 2. In a very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3-1/2-inch diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under. 2 3. For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160 F)**. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts. 3 4. Transfer burgers to serving platter. Serve on buns with tomato slices. Makes 8 servings. 4 5. *Tip: Toast the buns directly over hot coals during last 1 to 2 minutes of grilling. 5 6. **Tip: If you wrap the burgers with bacon they will take a little longer to grill than unwrapped burgers. 6 sliced onions (about 3 medium) 1-1/2 cups 1 button or cremini mushrooms, sliced (3 cups) 8 oz. 2 olive oil 1 Tbsp. 3 snipped fresh parsley 2 Tbsp. 4 85-percent lean ground beef 2-1/2 lb. 5 Worcestershire sauce 1/3 cup 6 garlic, minced 4 cloves 7 salt 1-1/2 tsp. 8 ground black pepper 1 tsp. 9 applewood smoked bacon (about 1 lb.) (optional) 16 slices 10 Swiss, provolone, and/or Colby and Monterey Jack cheese (optional) 8 slices 11 Kaiser rolls or hamburger buns, split and toasted* 8 12 Tomato slices (optional) 13 calories Calories kcal 516 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 96 6 saturated sat Saturated Fat (g) gm 9 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 20.604666 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 954 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 32 16 Recipe Category Sandwiches Meat Sub Category Beef Main Ingredient Beef Course Main Dish R106460 Spinach Stuffed Turkey Tenderloins www.bhg.com 3/1/1999 Fresh & Simple Casual Cookouts p41 8 servings http://images.meredith.com/bhg/images/recipe/s_R106460.jpg http://images.meredith.com/bhg/images/recipe/l_R106460.jpg 1. Rinse turkey; pat dry. Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side; set aside. In a bowl combine the spinach, cheese, and black pepper. Spoon spinach mixture into pockets. Tie 100 percent cotton kitchen string around each tenderloin in 3 or 4 places to hold in stuffing. 1 2. In small bowl combine oil, paprika, salt, and cayenne; brush evenly over tenderloins. Wrap tenderlins individually in plastic wrap. Refrigerate for 4 to 24 hours. 2 3.Preheat oven to 375F. Unwrap turkey and place in a shallow roasting pan. Roast about 40 minutes or until turkey reaches 170F. Remove and discard strings; slice tenderloins crosswise. 3 4.Makes 8 servings. 4 turkey breast tenderloins 4 8-ounce 1 chopped fresh spinach leaves 4 cups 2 semisoft goat cheese (chevre) or feta cheese,crumbled(about 3/4 cup) 6 ounces 3 black pepper 1/2 teaspoon 4 olive oil 2 tablespoons 5 paprika 2 teaspoons 6 salt 1 teaspoon 7 cayenne pepper 1/4 teaspoon 8 calories Calories kcal 254 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 95 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 478 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 13 16 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Poultry Course Main Dish R106420 Maple Orange-Glazed Turkey Roast Holiday Cooking 2002 10/1/2002 Turkey Three Ways p34 10 to 12 servings http://images.meredith.com/bhg/images/recipe/s_R106420.jpg http://images.meredith.com/bhg/images/recipe/l_R106420.jpg 1. In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside. 1 2. Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast. 2 3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2-1/2 hours or until thermometer registers 165F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) 3 garlic, minced 1 clove 1 snipped fresh marjoram or 1 teaspoon dried marjoram, crushed 1 tablespoon 2 salt 1/4 teaspoon 3 pepper 1/4 teaspoon 4 orange juice 3/4 cup 5 cornstarch 1 tablespoon 6 maple syrup 1/2 cup 7 finely shredded orange peel 1 teaspoon 8 boneless turkey roast 1 2-1/2 to 3-1/2 pound 9 butter, melted 2 tablespoons 10 11 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 Recipe Category Poultry Sub Category Turkey Main Ingredient Poultry Course Main Dish Holiday Christmas Thanksgiving Appliance Grill, Outdoor R106400 Zesty Chicken Wrap Better Homes and Gardens 9/1/2007 Tailgating U p http://images.meredith.com/bhg/images/recipe/s_R106400.jpg http://images.meredith.com/bhg/images/recipe/l_R106400.jpg 1. Divide chicken tenders between two self-sealing plastic bags set in shallow dish. Reserve 1/4 cup Lime Vinaigrette. Pour all remaining vinaigrette over chicken, dividing evenly between bags; seal bags. Marinate in refrigerator 2 to 4 hours, turning bags occasionally. 1 2. Meanwhile, in large self-sealing plastic bag or covered storage container combine reserved 1/4 cup vinaigrette, tomatoes, corn, jicama, mango, red onion and mint. Cover; chill 2 to 4 hours. 2 3. Drain chicken, discarding vinaigrette. In large skillet, cook chicken, uncovered, about 1/3 at a time, in hot oil over medium heat, 6 to 8 minutes until chicken is no longer pink. Remove from skillet, let stand until cool enough to handle. Halve pieces lengthwise. Transfer to covered container; refrigerate up to 24 hours or until ready to serve. 3 4. Spread tortillas lightly with mayonnaise. Divide chicken evenly among tortillas. Remove salsa mixture with slotted spoon and place atop chicken. Top with mint leaves; roll up to serve. Makes 8 wraps. 4 5. Lime Vinaigrette: In a medium bowl combine 1 tablespoon shredded lime peel, 1 cup lime juice, 3 tablespoons canola oil, 2 teaspoons ground cumin, and 1/4 teaspoon salt. 5 skinless, boneless chicken breast tenders 2-1/2 lb. 1 Lime Vinaigrette, below 1 recipe 2 plum tomatoes, coarsely chopped 4 3 fresh corn kernels or frozen corn 1 cup 4 peeled, coarsely chopped jicama 1 cup 5 peeled, chopped mango (1 mango) 3/4 cup 6 chopped red onion 1/2 cup 7 snipped fresh mint 2 Tbsp. 8 canola oil 2 to 3 Tbsp. 9 flour tortillas 8 10- to 11-inch 10 bottled lime-flavored mayonnaise 1/3 cup 11 Mint Leaves 12 calories Calories kcal 467 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 92 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.666835 14 sodium Sodium (mg) mg 363 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 16 16 Recipe Category Sandwiches Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish R104868 Beef Tenderloin with Maytag Blue Cheese-Buttermilk Dressing Biggest Book of Low Carbs 11/30/2004 Beef, Veal and Lamb p157 http://images.meredith.com/bhg/images/recipe/s_R104868.jpg http://images.meredith.com/bhg/images/recipe/l_R104868.jpg 1. For Roast: Season roast with salt and pepper. In a large skillet heat peanut oil over medium-high heat. Brown roast on all sides in hot oil. Transfer to a roasting pan with a rack. Roast in 425 degree F oven about 35 minutes or until a thermometer inserted in roast registers 140 degrees F. Remove from oven; let roast stand tented with foil for 20 minutes. 1 2. Thinly slice roast; arrange on a platter. Stir dressing and drizzle a little on roast. Sprinkle with chives; serve remaining dressing on side sprinkled with additional crumbled blue cheese. Makes 8 to 10 servings. 2 3. For Dressing: In a food processor or blender, combine egg product, red wine vinegar, mustard, garlic, and 1/4 cup of the crumbled blue cheese. Cover and process to combine. With machine running, drizzle in canola oil, then drizzle in buttermilk. Transfer dressing to a bowl; stir in the remaining 1/2 cup cheese. Season to taste with salt and pepper. Cover and chill if not using immediately; let stand at room temperature 30 minutes before serving. 3 4. Make-Ahead Tip: Dressing may be prepared ahead and refrigerated for 1 to 2 days. 4 beef tenderloin roast 3 pounds 1 Kosher salt 2 Freshly ground black pepper 3 peanut or olive oil 3 Tbsp. 4 snipped fresh chives 2 Tbsp. 5 Crumbled Maytag blue cheese 6 For Dressing: 8 refrigerated or frozen egg product, thawed 2 Tbsp. 9 red wine vinegar 2 Tbsp. 10 Dijon-style mustard 2 tsp. 11 garlic, minced 2 cloves 12 crumbled Maytag blue cheese (3 ounces) 3/4 cup 13 canola or safflower oil 1/4 cup 14 buttermilk 1/4 cup 15 Kosher salt 16 Freshly ground black pepper 17 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R104361 Mustard-Dill Fish Better Homes and Gardens 8/1/2007 What's Cooking--August 07 p http://images.meredith.com/bhg/images/recipe/s_R104361.jpg http://images.meredith.com/bhg/images/recipe/l_R104361.jpg 1. Rinse fish; pat dry. Season fish with salt and pepper. In bowl combine Dijon-style mustard, 2 tablespoons dill, and 1 tablespoon olive oil. Spread mustard mixture over both sides of fish. 1 2. In a bowl combine tomatoes, garlic, and remaining dill and olive oil; season to taste with salt and pepper. 2 3. Heat a cast iron or nonstick skillet over medium-high heat. Add fish to skillet. Cook 8 to 10 minutes or until fish flakes easily, turning once. Transfer to serving plate. Add tomato mixture to skillet. Cook and stir 1 minute. Serve tomato mixture with fish. Makes 4 servings 3 catfish fillets (about 1 1/2 lb. total) 4 1 Salt and ground black pepper 2 Dijon-style mustard 1/4 cup 3 snipped fresh dill 3 Tbsp. 4 olive oil 2 Tbsp. 5 tomatoes, chopped 4 medium 6 garlic, chopped 2 cloves 7 calories Calories kcal 328 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 5 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 79 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 16.533468 14 sodium Sodium (mg) mg 602 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 7 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients R104136 Seashell Hot Dog Bake Better Homes and Gardens 8/1/2007 Prize Tested Recipes p4 http://images.meredith.com/bhg/images/recipe/s_R104136.jpg http://images.meredith.com/bhg/images/recipe/l_R104136.jpg 1. Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain and set aside. 1 2. In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta. Spoon into a 2-quart casserole. 2 3. Cover and bake about 30 minutes or until hot. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts. Makes 6 servings 3 dried medium shell macaroni 8 oz. 1 onion, chopped (1 cup) 1 large 2 garlic, minced 1 clove 3 butter 1 Tbsp. 4 beef frankfurters, halved lengthwise and sliced 1 16-oz. pkg. 5 purchased spaghetti sauce 1 1/2 cups 6 tomato, chopped (1 cup) 1 large 7 (drained weight) mushroom stems and pieces, drained 1 4-oz. can 8 dairy sour cream 1 8-oz. carton 9 provolone cheese, shredded (1/2 cup) 2 oz. 10 mozzarella cheese, shredded (1/2 cup) 2 oz. 11 calories Calories kcal 600 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 46 8 total fat Total fat (g) gm 38 2 cholesterol Cholesterol (mg) mg 73 6 saturated sat Saturated Fat (g) gm 18 3 monounsaturated fat Monounsaturated Fat (g) gm 15 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 1411 7 calcium Calcium (DV%) % 23 15 iron Iron (DV%) % 19 16 Recipe Category Pasta Meat Main Ingredient Pasta Course Main Dish Popular Collections Prize Tested Recipe Kids' Favorites R104133 Franks with Napa Slaw Better Homes and Gardens 8/1/2007 Prize Tested Recipes p1 http://images.meredith.com/bhg/images/recipe/s_R104133.jpg http://images.meredith.com/bhg/images/recipe/l_R104133.jpg 1. In a large bowl toss together cabbage, carrot, and onion; set aside. In a small bowl whisk together vinegar, lime juice, oil, honey, garlic, ginger, and dill weed. Pour vinegar mixture over cabbage mixture; toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally, or cover and refrigerate in an airtight container for up to 24 hours before serving. 1 2. Meanwhile, prepare frankfurters according to package directions. Place each cooked frankfurter in a bun. Top with cabbage mixture. Makes 8 servings 2 shredded napa cabbage or green cabbage 3 cups 1 packaged coarsely shredded fresh carrots 1/2 cup 2 thinly sliced sweet onion 1/3 cup 3 rice vinegar 1/4 cup 4 lime juice 1 Tbsp. 5 salad oil 1 Tbsp. 6 honey 1 Tbsp. 7 minced garlic 1 tsp. 8 ground ginger 1/2 tsp. 9 dried dill weed 1/2 tsp. 10 frankfurters 8 11 frankfurter buns, split 8 12 calories Calories kcal 306 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 24 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 729 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 13 16 Recipe Category Sandwiches Course Main Dish Popular Collections Prize Tested Recipe R104073 Chicken with Apricots Better Homes and Gardens 8/1/2007 Everyday Easy p total: $6.57 or $1.64 per serving http://images.meredith.com/bhg/images/recipe/s_R104073.jpg http://images.meredith.com/bhg/images/recipe/l_R104073.jpg 1. Cook orzo according to package; drain. Drain apricot halves, reserving 1/2 cup syrup. 1 2. Meanwhile, sprinkle chicken with salt, pepper and 1/2 teaspoon curry powder. Heat oil in large skillet over medium heat. Add chicken; cook for 8 minutes or until no longer pink (170 degrees F), turning once. Add apricots the last 2 minutes. Transfer to plates. 2 3. Cut green tops of 2 onions into diagonal slices; set aside; chop remaining onions. Add chopped onion and remaining curry powder to skillet; cook 1 minute. Stir in reserved syrup and orzo. Add to plates. Sprinkle onion tops. Makes 4 servings 3 dried orzo (8 oz.) 1 1/4 cups 1 unpeeled apricot halves in light syrup 1 15-oz. can 2 skinless, boneless chicken breast halves 4 3 curry powder 1 1/2 tsp. 4 olive oil 2 Tbsp. 5 green onions 6 6 calories Calories kcal 458 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 59 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 17 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 230 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 21 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 8 or Fewer Ingredients 30 Minutes or Less R104069 Basil Chicken Stack-Ups Better Homes and Gardens 8/1/2007 Everyday Easy p $3.40 per person http://images.meredith.com/bhg/images/recipe/s_R104069.jpg http://images.meredith.com/bhg/images/recipe/l_R104069.jpg 1. Cut tomatoes into slices and chunks. Divide among 4 individual plates. Using 2 forks, gently pull chicken meat off bones; shred in large pieces. Discard bones and skin. Top tomatoes with chicken and avocado. 1 2. Drizzle with olive oil. Squeeze juice from lime quarters over tomato, chicken, and avocado. Sprinkle with basil leaves, salt, and cracked black pepper. Makes 4 servings 2 tomatoes 3 to 4 medium 1 purchased roasted chicken 1 2 to 2 1/2 lb. 2 avocado, peeled, pitted and sliced 1 3 extra virgin olive oil 1/4 cup 4 lime, quartered 1 medium 5 small fresh basil leaves 1/2 cup 6 Salt and cracked black pepper 7 calories Calories kcal 470 1 protein Protein (g) gm 41 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 31 2 cholesterol Cholesterol (mg) mg 120 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 19 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 21.257316 14 sodium Sodium (mg) mg 170 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 14 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 8 or Fewer Ingredients R104031 Grilled Pork and Pineapple Better Homes and Gardens 8/1/2007 Everyday Easy p Total Cost=9.64 Cost per serving=$2.41 http://images.meredith.com/bhg/images/recipe/s_R104031.jpg http://images.meredith.com/bhg/images/recipe/l_R104031.jpg 1. Sprinkle pork lightly with salt and pepper. Cut pineapple into 1/2-inch-thick slices; set aside. 1 2. For a charcoal grill, place chops on the rack of uncovered grill over medium coals 4 minutes. Turn; add pineapple. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160 degrees F, turning pineapple. 2 3. Meanwhile, combine yogurt and remaining marmalade. Arrange pineapple and chops on plates. Top with yogurt; sprinkle nuts. Makes 4 servings 3 boneless top loin pork chops 4 3/4-inch-thick 1 peeled and cored fresh pineapple 1 2 orange marmalade 3 Tbsp. 3 plain yogurt 1/2 cup 4 roasted, lightly salted cashew halves, coarsely chopped 1/4 cup 5 calories Calories kcal 317 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 23 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 42.514632 14 sodium Sodium (mg) mg 313 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 7 16 18 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Fruit Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R103882 Turkey Bacon Salad Better Homes and Gardens 8/1/2007 Everyday Easy p Total Cost $8.35 and $2.08 per serving 4 servings http://images.meredith.com/bhg/images/recipe/s_R103882.jpg http://images.meredith.com/bhg/images/recipe/l_R103882.jpg 1. Line a 9-inch microwave-safe pie plate with paper toweling. Arrange bacon in layer on toweling. Cover with additional toweling. Cook on 100 percent power for 4 minutes or until crisp. Remove plate from microwave. Set bacon aside to cool. Meanwhile, cook peas, covered, in boiling salted water for 2 minutes or until crisp-tender; drain. Crumble one bacon slice; set aside. Break remaining into pieces. 1 2. In bowl combine mayonnaise, mustard, vinegar and dill. Stir in crumbled bacon. Arrange romaine on each plate. Add peas, turkey strips, and bacon pieces. Top with dressing. Makes 4 servings 2 low-sodium bacon 5 slices 1 sugar snap peas 2 cups 2 light mayonnaise 1/2 cup 3 Dijon-style mustard 1 Tbsp. 4 cider vinegar 1 Tbsp. 5 snipped fresh dill 1 Tbsp. 6 romaine, coarsely chopped or torn 1 small head 7 smoked turkey breast, cut into bite-size strips 8 oz. 8 calories Calories kcal 392 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 32 2 cholesterol Cholesterol (mg) mg 68 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 12 7 polyunsaturated fat Polyunsaturated Fat (g) gm 8 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 31.885974 14 sodium Sodium (mg) mg 1363 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 11 16 18 minutes Start to Finish: Recipe Category Poultry Salads & Dressings Sub Category Turkey Vegetable Salads Main Ingredient Turkey Course Main Dish Popular Collections 8 or Fewer Ingredients R103867 Barbecue-Sauced Burgers www.bhg.com 7/12/2007 Better Homes & Gardens August 2007 p $7.59 or $1.90 per serving http://images.meredith.com/bhg/images/recipe/s_R103867.jpg http://images.meredith.com/bhg/images/recipe/l_R103867.jpg 1. In a large bowl combine beef, horseradish mustard, and 1/4 tsp. each salt and black pepper; mix well. Shape into four 3/4-inch thick patties. 1 2. For charcoal grill, grill patties on rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F), turning once. Top burgers with cheese during the last 1 minute of grilling. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.) Serve on buns with barbecue sauce. Add arugula, tomato and/or onions. Makes 4 servings 2 lean ground beef 1 lb. 1 horseradish mustard 1 to 2 Tbsp. 2 white Cheddar cheese, sliced 3 to 4 oz. 3 hamburger buns, split and toasted 4 4 barbecue sauce 1/4 cup 5 Arugula, tomato slices, and/or red onion slices (optional) 6 calories Calories kcal 476 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 27 2 cholesterol Cholesterol (mg) mg 99 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.314329 14 sodium Sodium (mg) mg 722 7 calcium Calcium (DV%) % 25 15 iron Iron (DV%) % 24 16 Recipe Category Meat Sandwiches Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients Appliance Grill, Outdoor R102174 Chipotle Steak and Tomatoes Better Homes and Gardens 7/1/2007 Everyday Easy p Total=$8.56 per serving=$2.14 http://images.meredith.com/bhg/images/recipe/s_R102174.jpg http://images.meredith.com/bhg/images/recipe/l_R102174.jpg 1. Sprinkle steaks lightly with salt and pepper. Spread each with 1 teaspoon adobo sauce. 1 2. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once. Allow 10 to 12 minutes for medium rare (145 degreesF) or 12 to 15 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.) 2 3. Meanwhile, for dressing, in a screw-top jar combine the chopped pepper, olive oil, and vinegar. Shake to combine. 3 4. Slice steaks and arrange on serving plates with tomatoes and avocado slices. Top with onion slices and drizzle with dressing. Makes: 4 servings 4 5. antry Items: Salt, pepper, olive oil, vinegar 5 6. Test Kitchen Tip: Omit oil and vinegar and stir the chipotle pepper into 1/2 cup bottled ranch dressing for a creamy dressing. 6 beef shoulder petite tenders, or 2 6- to 8-oz. beef ribeye steaks 2 6- to 8-oz. 1 Salt and ground black pepper 2 canned chipotle pepper in adobo sauce, finely chopped plus 2 tsp. adobo sauce 1 3 olive oil 1/4 cup 4 vinegar 1/4 cup 5 tomatoes, cut in thick slices 3 medium (1 lb.) 6 avocados, halved, pitted, peeled and sliced 2 medium 7 red onion, very thinly sliced (1/2 cup) 1/2 of a small 8 calories Calories kcal 421 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 33 2 cholesterol Cholesterol (mg) mg 50 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 21 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.076354 14 sodium Sodium (mg) mg 221 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 15 16 20 minutes Start to Finish: Recipe Category Salads & Dressings Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients R102173 Catfish with Summer Succotash Salad Better Homes and Gardens 7/1/2007 Everyday Easy p Need Cost : approximately $8.20 for recipe $2.05 per serving http://images.meredith.com/bhg/images/recipe/s_R102173.jpg http://images.meredith.com/bhg/images/recipe/l_R102173.jpg 1. Cook lima beans according to package directions. Drain in colander; rinse under cold water to quick cool. 1 2. Meanwhile, rinse fish and pat dry with paper towels. Brush catfish with oil and sprinkle with garlic salt and pepper. Place in a well greased grill basket. For a charcoal grill, place grill basket on grill rack directly over medium coals. Grill for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place grill basket on grill rack directly over heat; cover and grill as above.) 2 3. Place fish on serving platter. In a large bowl toss together cooked beans, corn relish and spinach. Serve with fish. Make: 4 servings 3 4. Pantry Items: olive oil, garlic salt, pepper 4 frozen lima beans 2 cups 1 catfish fillets, about 1/2-inch thick 4 4- to 6-oz. 2 Olive oil 3 Garlic salt and ground black pepper 4 purchased corn relish 1 cup 5 fresh baby spinach 1 cup 6 calories Calories kcal 372 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 53 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 16 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 9.447696 14 sodium Sodium (mg) mg 509 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 15 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 5 or Fewer Ingredients R102171 Open-Face Chicken and Mushroom Sandwiches Better Homes and Gardens 7/1/2007 Everyday Easy p Cost per serving=$4.08 http://images.meredith.com/bhg/images/recipe/s_R102171.jpg http://images.meredith.com/bhg/images/recipe/l_R102171.jpg 1. Tear off a 36 x 18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place asparagus in center of foil; drizzle with 1 teaspoon of the oil and sprinkle lightly with salt and coarsely ground pepper. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges to completely enclose asparagus, leaving space for steam to escape. Set aside. 1 2. Brush chicken and mushrooms with remaining oil; sprinkle lightly with salt and pepper. For a charcoal grill, place chicken, mushrooms, and foil packet with asparagus on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until mushrooms are tender and an instant-read thermometer inserted in chicken registers 170°F, turning chicken and mushrooms once. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, mushrooms, and foil packet on grill rack over heat. Cover; grill as above.) Remove chicken, mushrooms, and foil packet from grill; slice mushrooms. 2 3. Toast bread slices on grill rack for 1 to 2 minutes, turning once; spread one side of each with cream cheese. On serving plates stack half of the bread slices, spread side up, chicken, remaining bread, mushrooms and asparagus. Makes: 4 servings 3 4. * If bread slices are too large, use halved slices of bread. 4 asparagus, trimmed 8 oz. 1 olive oil 2 Tbsp. 2 Salt and coarsely ground pepper 3 skinless, boneless chicken breast halves (1 to 1-1/4 lb. total) 4 small 4 portobello mushroom caps, stems removed 4 4-inch 5 country Italian bread* 8 1/2-inch thick slices 6 cream cheese spread with chive and onion 1 8-ounce tub 7 calories Calories kcal 583 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 40 8 total fat Total fat (g) gm 29 2 cholesterol Cholesterol (mg) mg 121 6 saturated sat Saturated Fat (g) gm 15 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 751 7 calcium Calcium (DV%) % 15 15 iron Iron (DV%) % 22 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 8 or Fewer Ingredients R102170 Cornmeal Crusted Pork Better Homes and Gardens 7/1/2007 Everyday Easy p Total Cost $8.18 Cost per serving $2.05 http://images.meredith.com/bhg/images/recipe/s_R102170.jpg http://images.meredith.com/bhg/images/recipe/l_R102170.jpg 1. In a shallow dish combine cornmeal, salt and pepper. In another shallow dish combine egg and water. Dip pork in egg mixture and then in cornmeal mixture to coat. 1 2. Heat oil in a very large skillet over medium-high heat. Add pork and cook 2 minutes per side or until no pink remains. Remove to serving platter. Add beans and zucchini to skillet; cook and stir 6 to 8 minutes or until crisp-tender. Add salt and pepper to taste; toss. Serve along side pork. Sprinkle with oregano leaves. Makes: 4 servings 2 3. Pantry Items: salt, pepper, oil, egg 3 yellow cornmeal 1/2 cup 1 salt 1/2 tsp. 2 ground black pepper 1/2 tsp. 3 egg, lightly beaten 1 4 water 1 Tbsp. 5 pork tenderloin, cut in 1/2-inch thick slices 1 lb. 6 olive oil or cooking oil 2 Tbsp. 7 fresh green beans 12 oz. 8 zucchini and/or yellow summer squash, thinly bias-sliced 2 medium 9 fresh oregano leaves 2 Tbsp. 10 calories Calories kcal 310 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 127 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 30.705012 14 sodium Sodium (mg) mg 385 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 19 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 5 or Fewer Ingredients R102169 Cajun Turkey and Fresh Melon Salad Better Homes and Gardens 7/1/2007 Everyday Easy p $11.46 total cost/ $2.87 per serving http://images.meredith.com/bhg/images/recipe/s_R102169.jpg http://images.meredith.com/bhg/images/recipe/l_R102169.jpg 1. Brush turkey pieces with olive oil. Sprinkle with Cajun seasoning. For a charcoal grill, grill turkey on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until turkey is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover; grill as above.) Slice turkey. 1 2. Arrange greens on a serving platter along with the turkey, cantaloupe and berries. Top with cheese and pass dressing. Makes: 4 servings 2 3. Pantry Items: olive oil, salad dressing 3 turkey breast tenderloins, split in half horizontally (about 1 pound) 2 1 olive oil 1 Tbsp. 2 Cajun seasoning 1-1/2 tsp. 3 torn mixed greens 6 cups 4 sliced cantaloupe 1-1/2 cups 5 fresh blueberries 1 cup 6 Crumbled Farmers Cheese (optional) 7 Purchased Salad Dressing of your choice 8 calories Calories kcal 359 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 14 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 68 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 30.705012 14 sodium Sodium (mg) mg 161 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 12 16 18 minutes Start to Finish: Recipe Category Poultry Sub Category Turkey Main Ingredient Poultry Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients R102161 Tex-Thai Chicken Breasts Better Homes and Gardens 7/1/2007 Prize Tested Recipes p1 http://images.meredith.com/bhg/images/recipe/s_R102161.jpg http://images.meredith.com/bhg/images/recipe/l_R102161.jpg 1. For marinade, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time. 1 2. Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade. 2 3. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint. Makes: 4 servings 3 bottled green salsa 3/4 cup 1 unsweetened coconut milk 1/4 cup 2 green onion, chopped (2 Tbsp.) 1 3 finely shredded lime peel 1/2 tsp. 4 lime juice 1 Tbsp. 5 chopped fresh cilantro 1 Tbsp. 6 chopped fresh mint 1 Tbsp. 7 green curry paste 1 tsp. 8 grated fresh ginger 1 tsp. 9 soy sauce 1 tsp. 10 garlic, minced 1 clove 11 skinless, boneless chicken breast halves (1-1/4 lb. total) 4 12 Chopped mango 13 Chopped cucumber 14 Fresh mint (optional) 15 calories Calories kcal 226 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.352506 14 sodium Sodium (mg) mg 465 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections Prize Tested Recipe Grilling Ethnic Cuisine Mexican Other Cuisines Appliance Grill, Outdoor R102147 Cowboy Ribeyes with Chaparral Salsa Better Homes and Gardens 7/1/2007 American Grilling p3 http://images.meredith.com/bhg/images/recipe/s_R102147.jpg http://images.meredith.com/bhg/images/recipe/l_R102147.jpg 1. For salsa: In a medium mixing bowl combine tomatoes, onion, parsley, lime juice, 2 cloves garlic, serrano peppers, and 1/4 teaspoon salt. Cover and refrigerate 2 hours to allow flavors to blend. 1 2. For spice rub: In a small mixing bowl, combine ancho chile powder, paprika, 6 cloves garlic, 1 teaspoon salt, and pepper. Stir in olive oil to make a paste that clings to meat. 2 3. Trim fat from meat. Coat both sides of steak with spice rub. Cover steaks and refrigerate for 1 hour. 3 4. For a charcoal grill, place meat on grill rack directly over medium coals. Grill, uncovered, until desired doneness, turning once halfway through grilling time. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as directed.) Allow meat to stand 10 minutes before serving. Sprinkle with parsley and serve with Chaparral Salsa. Makes: 8 servings 4 5. * Because hot chile peppers, such as serranos, 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. 5 tomatoes, seeded and chopped 1 lb. 1 red onion, chopped (about 1/2 cup) 1 small 2 snipped fresh parsley 1/4 cup 3 lime juice 2 Tbsp. 4 garlic, minced 2 cloves 5 serrano chile peppers, seeded and minced* 1 to 2 6 salt 1/4 tsp. 7 ancho chili powder 1/4 cup 8 paprika 2 Tbsp. 9 garlic, minced 6 cloves 10 salt 1 tsp. 11 coarsely ground black pepper 1 tsp. 12 olive oil 2 Tbsp. 13 beef ribeye steaks, cut 1-inch thick 4 10- to 12-oz. 14 15 16 17 18 19 20 21 calories Calories kcal 310 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 10 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 83 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 14.762025 14 sodium Sodium (mg) mg 490 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 28 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections GrillingDiabetic Grilling Appliance Grill, Outdoor R102144 Connecticut Grilled Steak better homes and gardens 7/1/2007 American Grilling p8 http://images.meredith.com/bhg/images/recipe/s_R102144.jpg http://images.meredith.com/bhg/images/recipe/l_R102144.jpg 1. Trim fat from steak. Score both sides of steak in a diamond pattern, making shallow diagonal cuts at 1-inch intervals. Sprinkle steak with salt, pepper and lime peel. Wrap in plastic wrap and chill 1 hour. 1 2. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.) 2 3. Meanwhile, preheat a large cast-iron skillet next to steak directly over medium coals. Add sausage; cook, stirring occasionally for 3 minutes. Add onion, sweet pepper, and garlic. Cook, stirring occasionally, for 8 to 10 minutes more or until vegetables are crisp-tender. Stir in cilantro and vinegar. Remove from heat. 3 4. Thinly slice steak to serve; spoon pepper mixture atop. Makes: 6 to 8 servings 4 flank steak 1 2-lb. 1 Salt and Freshly ground pepper 2 finely shredded lime peel 2 teaspoons 3 bulk Italian sausage 4 ounces 4 onions, chopped 2 large 5 red, yellow, and/or green sweet peppers, chopped 2 medium 6 garlic, minced 3 cloves 7 snipped fresh cilantro 1/4 cup 8 cider vinegar 1/4 cup 9 calories Calories kcal 351 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 76 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 80.305416 14 sodium Sodium (mg) mg 321 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 16 16 Recipe Category Meat Sub Category Beef Course Main Dish Popular Collections Diabetic Grilling Appliance Grill, Outdoor R102142 Huli Huli Pork Better Homes and Gardens 7/1/2007 American Grilling p5 http://images.meredith.com/bhg/images/recipe/s_R102142.jpg http://images.meredith.com/bhg/images/recipe/l_R102142.jpg 1. Place pork in a large, heavy self-sealing plastic bag set in a shallow dish; set aside. 1 2. For marinade, in a small bowl combine the ketchup, soy sauce, brown sugar, wine or lime juice, ginger, and garlic. Remove 3/4 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. 2 3. Drain pork, reserving marinade. For a charcoal grill arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with drained marinade. Cover and grill 15 to 20 minutes more or until an instant-read thermometer registers 155 degrees F when inserted into the thickest part of the meat. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above.) Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The meat's temperature will rise 5 degrees F during standing.) 3 4. Meanwhile, place reserved sauce mixture in a small saucepan; heat through. Pass sauce with pork. Garnish with lime wedges and fresh herbs. Makes: 8 servings 4 pork tenderloins (about 1-pound each) 2 1 ketchup 3/4 cup 2 reduced-sodium soy sauce 1/3 cup 3 packed brown sugar 3 Tbsp. 4 sweet Mirin cooking wine or lime juice 3 Tbsp. 5 grated fresh ginger 1 Tbsp. 6 garlic, minced 4 cloves 7 Lime wedges and fresh herbs (optional) 8 calories Calories kcal 206 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 74 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 15 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.314329 14 sodium Sodium (mg) mg 652 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 10 16 Recipe Category Poultry Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients Grilling Appliance Grill, Outdoor R101604 Spiced Cider Salmon Simply Perfect Grilling 2004 4/13/2004 brining p Succulent, tender, and flaky, this grilled salmon gets a double shot of apple flavor. First, it's soaked in an allspice-and-apple-cider brine, then it's finished with a glaze of apple jelly. To heighten the flavor even more, serve the salmon with grilled apple slices. http://images.meredith.com/bhg/images/recipe/s_R101604.jpg http://images.meredith.com/bhg/images/recipe/l_R101604.jpg 1. Thaw salmon, if fozen. For brine, in a large bowl combine apple cider, salt, brown sugar, and allspice; stir to dissolve salt and brown sugar. Add salmon. Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, turing salmon occasionally. 1 2. Drain salmon; discard brine. Rinse salmon and pat dry with paper towels. Cut salmon into serving-size pieces. Tear off a 28x12-inch piece of heavy foil; fold in half to make a 14x12-inch rectangle. Cut several slits in the foil rectangle. Lightly coat one side of the foil with nonstick cooking spray. Place fish on coated side of foil. 2 3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place fish on foil on the grill rack over the drip pan. Cover and grill about 10 minutes or until fish flakes easily when tested with a fork. 3 4. Spread apple jelly over fish before serving. If desired, serve with Grilled Apples. Makes 6 servings. 4 5. Grilled Apple Slices: Just before grilling, core 3 large cooking apples. Cut apples crosswise into 1-inch-thick slices. Brush very lightly with cooking oil. Place apple slices on the grill rack directly over medium-high heat. Cover and grill for 10 to 12 minutes or just until tender, turning once halfway through grilling. 5 fresh or frozen skinless salmon fillet, about 3/4 inch thick 1 1-1/2-lb. 1 apple cider or apple juice 4 cups (1 qt.) 2 coarse kosher salt 3 Tbsp. 3 packed brown sugar 2 Tbsp. 4 ground allspice 1 tsp. 5 Nonstick cooking spray 6 apple jelly 2 Tbsp. 7 Grilled Apples (optional) 8 calories Calories kcal 2.460 1 protein Protein (g) gm 22.596 11 carbohydrate Carbohydrate (g) gm 8.937 8 total fat Total fat (g) gm 12.218 2 cholesterol Cholesterol (mg) mg 66.334 6 saturated sat Saturated Fat (g) gm 2.460 3 monounsaturated fat Monounsaturated Fat (g) gm 4.355+ 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4.418 5 fiber Fiber (g) gm 0.103 10 total sugar Total sugar (g) gm 7.401 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 552.465 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 3 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R101603 Spicy Beer-Brined Ribs Simply Perfect Grilling 2004 4/13/2004 brining p If you like your ribs smoky, be sure to add the liquid smoke to this gutsy beer marinade. http://images.meredith.com/bhg/images/recipe/s_R101603.jpg http://images.meredith.com/bhg/images/recipe/l_R101603.jpg 1. For brine, in a large bowl, combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if desired, liquid smoke; stir until salt and brown sugar are dissolved. Cut ribs into 2-rib portions; place in a resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally. 1 2. Remove ribs from bag; discard brine. Pat dry with paper towels. 2 3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1 3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain temperature. Makes 4 servings. 3 4. *Honey-Beer Barbecue Sauce: In a medium saucepan, cook 1/3 cup chopped onion and 1 minced clove garlic in 1 tablespoon cooking oil until tender. Stir in 3/4 cup chili sauce, 1/2 cup beer, 1/4 cup honey, 2 tablespoons Worcestershire sauce, and 1 tablespoon prepared mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally. 4 5. Make-Ahead Directions: Prepare as directed through step 2. Cover and refrigerate for up to 24 hours. Grill as directed in step 3. 5 beer 3 12-oz. cans 1 coarse kosher salt 3 Tbsp. 2 packed brown sugar 3 Tbsp. 3 celery seeds 1 Tbsp. 4 cayenne pepper 1 Tbsp. 5 ground black pepper 1-1/2 tsp. 6 liquid smoke (optional) 1 tsp. 7 meaty pork spareribs or loin back ribs 4 lb. 8 Honey-Beer Barbecue Sauce* or bottled barbecue sauce 1/2 cup 9 calories Calories kcal 11.937 1 protein Protein (g) gm 77.968 11 carbohydrate Carbohydrate (g) gm 15.853 8 total fat Total fat (g) gm 95.473 2 cholesterol Cholesterol (mg) mg 341.828 6 saturated sat Saturated Fat (g) gm 37.537 3 monounsaturated fat Monounsaturated Fat (g) gm 43.132 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9.627 5 fiber Fiber (g) gm 0.241 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 1559.046 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 22 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Make-Ahead Appliance Grill, Outdoor R101602 Tandoori-Spiced Chicken Simply Perfect Grilling 2004 4/13/2004 brining p This buttermilk-bathed chicken borrows seasonings used in traditional East Indian tandoori cooking. The cucumber sauce cools the heat. http://images.meredith.com/bhg/images/recipe/s_R101602.jpg http://images.meredith.com/bhg/images/recipe/l_R101602.jpg 1. For brine, in a large bowl combine buttermilk, salt, sugar, and garlic. In a small bowl combine ginger, curry powder, onion powder, and cayenne pepper; set aside 2 teaspoons of the ginger mixture. Stir remaining ginger mixture into buttermilk mixture; stir to dissolve salt and sugar. Place chicken in a resealable large plastic bag set in a shallow dish. Pour buttermilk mixture over chicken to coat; seal bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally. 1 2. Drain chicken; discard brine. Sprinkle chicken evenly with reserved 2 teaspoons ginger mixture. 2 3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken pieces, bone sides down, on a greased grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (170 degrees F for breast halves, 180 degrees F for thighs and drumsticks). 3 4. Serve chicken with Curry-Cucumber Sauce. Makes 6 servings. 4 5. Curry-Cucumber Sauce: In a medium bowl combine 1 cup chopped seeded cucumber, 1/2 cup mayonnaise or salad dressing, 1/3 cup buttermilk, 1/2 teaspoon curry powder, and 1/4 teaspoon ground ginger. Cover and chill until serving. Makes about 1-1/2 cups. 5 buttermilk 3 cups 1 coarse kosher salt 1/4 cup 2 sugar 2 Tbsp. 3 garlic, minced 4 cloves 4 ground ginger 1 Tbsp. 5 curry powder 1 Tbsp. 6 onion powder 1-1/2 tsp. 7 cayenne pepper 3/4 tsp. 8 meaty chicken pieces (breast halves, thighs, and drumsticks), skinned 2-1/2 to 3 lb. 9 Curry-Cucumber Sauce 10 calories Calories kcal 285.563 1 protein Protein (g) gm 25.409 11 carbohydrate Carbohydrate (g) gm 3.708 8 total fat Total fat (g) gm 18.062 2 cholesterol Cholesterol (mg) mg 90.032 6 saturated sat Saturated Fat (g) gm 3.640 3 monounsaturated fat Monounsaturated Fat (g) gm 0.977 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9.335 5 fiber Fiber (g) gm 0.315 10 total sugar Total sugar (g) gm 2.686 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 823.606 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 7 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections Grilling Ethnic Cuisine Indian Appliance Grill, Outdoor R101601 Maple-Cranberry Game Hens 5-Ingredient Grilling 2/20/2007 Poultry p99 Brining is a must-have technique for your grilling bag of tricks. Try it out with tender, juicy game hens and you can't go wrong. http://images.meredith.com/bhg/images/recipe/s_R101601.jpg http://images.meredith.com/bhg/images/recipe/l_R101601.jpg 1. Remove giblets from game hens, if present. Rinse hens. For brine, in a stainless-steel or enamel stock pot or plastic container combine cranberry juice, syrup, and salt; stir to dissolve salt. 1 2. Carefully add game hens to brine. Cover and marinate in the refrigerator for 4 hours, turning hens occasionally. 2 3. Remove game hens from brine; discard brine. Rinse hens and pat dry with paper towels. Tie drumsticks to tail with 100%-cotton kitchen string.Twist wing tips under back. 3 4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place game hens, breast sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until hens are no longer pink (180 degrees F in thigh muscle). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) 4 5. Remove game hens from grill. Cover with foil and let stand for 10 minutes before carving. Makes 2 servings. 5 Cornish game hens 2 1-1/4- to 1-1/2-pound 1 white cranberry juice or white grape juice 6 cups 2 maple-flavored syrup 1/2 cup 3 coarse salt 1/4 cup 4 calories Calories kcal 807 1 protein Protein (g) gm 59 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 45 2 cholesterol Cholesterol (mg) mg 346 6 saturated sat Saturated Fat (g) gm 12 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 59.0481 14 sodium Sodium (mg) mg 1180 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 14 16 Recipe Category Poultry Sub Category Cornish game hen Main Ingredient Turkey Poultry Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R101599 Ginger-Apple-Glazed Chicken Simply Perfect Grilling 2004 5/1/2004 Quick Chick p30 Triple the apple action with apple jelly in the glaze, plus cider and apples with the chicken http://images.meredith.com/bhg/images/recipe/s_R101599.jpg http://images.meredith.com/bhg/images/recipe/l_R101599.jpg 1. Measure 1/4 cup of the Ginger-Apple Glaze. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing often with the 1/4 cup Ginger-Apple Glaze during the last 5 minutes of grilling. 1 2. Meanwhile, lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium heat. Add apple, leek, and garlic; cook for 3 minutes. Add 1/4 cup of the Apple Glaze and the apple juice; bring to boiling. Add spinach; toss just until wilted. Season to taste with salt and pepper. 2 3. To serve, slice each chicken breast crosswise into 6 to 8 pieces. On 4 dinner plates, arrange spinach mixture; top with sliced chicken. Makes 4 servings. 3 4. Ginger-Apple Glaze: In a small saucepan, combine 1/2 cup apple jelly; 2 tablespoons soy sauce, 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1 teaspoon finely shredded lemon peel; and 1 teaspoon grated fresh ginger. Heat and stir just until jelly is melted. Makes 2/3 cup. 4 Ginger-Apple-Glaze 1 recipe 1 skinless, boneless chicken breast halves (about 1-14 lb. total) 4 2 Nonstick cooking spray 3 apples, cored and sliced 2 medium 4 leek, sliced, or 1/3 cup chopped onion 1 medium 5 garlic, minced 2 cloves 6 apple juice, apple cider, or chicken broth 2 Tbsp. 7 prewashed spinach, stems removed (about 10 cups) 1 10-oz. bag 8 Salt 9 Ground black pepper 10 calories Calories kcal 344.647 1 protein Protein (g) gm 36.044 11 carbohydrate Carbohydrate (g) gm 47.053 8 total fat Total fat (g) gm 2.141 2 cholesterol Cholesterol (mg) mg 82.149 6 saturated sat Saturated Fat (g) gm 0.518 3 monounsaturated fat Monounsaturated Fat (g) gm 0.390 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0.576 5 fiber Fiber (g) gm 4.282 10 total sugar Total sugar (g) gm 30.897 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 28.933569 14 sodium Sodium (mg) mg 727.849 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 21 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R101598 Sesame-Ginger Chicken Simply Perfect Grilling 2004 4/13/2004 Easy Pieces p Three sauces combine to make a triple-good for chicken breast halves or thighs. If you can't find hoisin, Oriental chili sauce, or plum sauce in your supermarket, check out an Oriental market. Be sure to brush the sauce on only during the last 5 minutes of grilling, or the chicken may burn. http://images.meredith.com/bhg/images/recipe/s_R101598.jpg http://images.meredith.com/bhg/images/recipe/l_R101598.jpg 1. For sauce, in a small saucepan combine plum sauce, the water, hoisin sauce, sesame seeds, ginger, garlic, and Oriental chili sauce. Bring to boiling over medium heat, stirring frequently; reduce heat. Cover and simmer for 3 minutes. Remove from heat. 1 2. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F for breast halves, 180 degrees F for thighs), turning once halfway through grilling and brushing once or twice with some of the sauce during the last 5 minutes of grilling. 2 3. Reheat remaining sauce until boiling; pass with chicken. Makes 6 servings. 3 bottled plum sauce or sweet-and-sour sauce 1/3 cup 1 water 1/4 cup 2 bottled hoisin sauce 3 Tbsp. 3 sesame seeds (toasted, if desired) 1-1/2 tsp. 4 grated fresh ginger or 1/4 tsp. ground ginger 1 tsp. 5 garlic, minced 1 clove 6 Oriental chili sauce or several dashes bottled hot pepper sauce 1/4 to 1/2 tsp. 7 skinless, boneless chicken breast halves and/or thighs (about 2 lb. total) 6 8 calories Calories kcal 215.890 1 protein Protein (g) gm 35.779 11 carbohydrate Carbohydrate (g) gm 10.881 8 total fat Total fat (g) gm 2.392 2 cholesterol Cholesterol (mg) mg 87.816 6 saturated sat Saturated Fat (g) gm 0.559 3 monounsaturated fat Monounsaturated Fat (g) gm 0.613 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0.697 5 fiber Fiber (g) gm 0.351 10 total sugar Total sugar (g) gm 6.886 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 295.758 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 7 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill Grill, Outdoor R101597 Ginger-Lemongrass Chicken with Cilantro Rice Noodles Simply Perfect Grilling 2004 4/13/2004 Easy Pieces p The lemongrass-and-ginger rub is so quick and easy, you can enjoy exceptional Asian-style chicken almost any time. If you can't find rice noodles, substitute dried vermicelli or capellini. http://images.meredith.com/bhg/images/recipe/s_R101597.jpg http://images.meredith.com/bhg/images/recipe/l_R101597.jpg 1. For rub, in a food processor or blender combine green onions, lemongrass, ginger, garlic, lime juice, and oil. Cover; process to a thin paste. Rub paste onto chicken. 1 2. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. 2 3. To serve, slice chicken. On 4 dinner plates, arrange chicken slices and Cilantro Rice noodles. If desired, serve with lime wedges. Makes 4 servings. 3 4. *Cilantro Rice Noodles: In a large saucepan, cook 8 ounces rice noodles in a large amount of boiling water for 3 to 4 minutes or just until tender; drain. Meanwhile, in a large bowl, combine 1/4 cup bottled fish sauce, 3 tablespoons lime juice, 2 tablespoons packed brown sugar, and 1 or 2 cloves minced garlic; stir until brown sugar is dissolved. Add noodles, 1 cup shredded carrots, 1/4 cup coarsely snipped fresh cilantro, and 1/4 cup peanuts; toss gently to coat. Makes 4 cups. 4 sliced green onions 1/4 cup 1 sliced lemongrass or 1/2 tsp. finely shredded lemon peel 1/4 cup 2 grated fresh ginger 1 Tbsp. 3 garlic 6 cloves 4 lime juice 2 Tbsp. 5 cooking oil 2 Tbsp. 6 skinless, boneless chicken breast halves (about 1-1/4 lb. total) 4 7 Cilantro Rice Noodles * 1 recipe 8 Lime wedges (optional) 9 calories Calories kcal 540.591 1 protein Protein (g) gm 38.750 11 carbohydrate Carbohydrate (g) gm 64.776 8 total fat Total fat (g) gm 13.466 2 cholesterol Cholesterol (mg) mg 82.102 6 saturated sat Saturated Fat (g) gm 2.156 3 monounsaturated fat Monounsaturated Fat (g) gm 4.326 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5.892 5 fiber Fiber (g) gm 2.356 10 total sugar Total sugar (g) gm 9.202 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 13.581063 14 sodium Sodium (mg) mg 1669.724 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 14 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Low-Fat One-Dish Meal Low-Calorie Grilling Ethnic Cuisine Asian Appliance Grill, Outdoor R101596 Pear and Chicken Salad Simply Perfect Grilling 2004 4/13/2004 Easy Pieces p Grill chicken, pears, and asparagus for this sizzling salad. You can stir up the Blue cheese Dressing the day before serving. http://images.meredith.com/bhg/images/recipe/s_R101596.jpg http://images.meredith.com/bhg/images/recipe/l_R101596.jpg 1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a large saucepan cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain; set aside. 1 2. Meanwhile, brush cut sides of pears with lemon juice; set aside. Sprinkle chicken with salt and pepper. 2 3. Place chicken on the grill rack directly over medium heat; grill for 5 minutes. Turn chicken. Add pears to the grill rack, cut sides down. Grill chicken and pears for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and pears are tender. If desired, add asparagus the last 3 minutes of grilling. 3 4. Transfer chicken to a cutting board; slice chicken. Cut pear halves in half, forming 8 quarters. 4 5. On 4 dinner plates, arrange greens, chicken, and asparagus. If desired, stir milk into Blue Cheese Dressing to reach desired consistency. Spoon dressing over salad. Add pear pieces. Makes 4 servings. 5 6. *Cook's Shop: To rinse and drain salad greens, you can use a salad spinner. 6 7. **Blue Cheese Dressing: In a small bowl, combine 1/2 cup plain fat-free yogurt, 1/4 cup chopped red onion, 2 tablespoons crumbled blue cheese, 1 tablespoon snipped fresh chives, and 1/8 teaspoon ground white pepper. Cover; chill until ready to serve. Makes 2/3 cup. 7 fresh asparagus spears 12 oz. 1 pears, halved lengthwise and cored (remove stems, if desired) 2 small 2 Lemon juice 3 skinless, boneless chicken breast halves (about 1-1/4 lb. total) 4 4 Salt 5 Ground black pepper 6 torn mixed salad greens* 6 cups 7 Milk (optional) 8 Blue Cheese Dressing** 1 recipe 9 calories Calories kcal 266.887 1 protein Protein (g) gm 38.583 11 carbohydrate Carbohydrate (g) gm 21.512 8 total fat Total fat (g) gm 3.288 2 cholesterol Cholesterol (mg) mg 85.879 6 saturated sat Saturated Fat (g) gm 1.333 3 monounsaturated fat Monounsaturated Fat (g) gm 0.751 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0.594 5 fiber Fiber (g) gm 5.559 10 total sugar Total sugar (g) gm 12.848 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.942987 14 sodium Sodium (mg) mg 314.7656 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 19 16 Recipe Category Poultry Salads & Dressings Sub Category Chicken Savory Sauces Salads Main Ingredient Chicken Fruit Poultry Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients Low-Sodium Low-Calorie 30 Minutes or Less Grilling Appliance Grill, Indoor Grill, Outdoor R101594 Honey-Dijon Chicken Simply Perfect Grilling 2004 4/13/2004 Easy Pieces p Marinating the chicken overnight frees up your kitchen time right before dinner. It also infuses the chicken with a hint of sweetness and a rich Dijon-style mustard flavor. http://images.meredith.com/bhg/images/recipe/s_R101594.jpg http://images.meredith.com/bhg/images/recipe/l_R101594.jpg 1. Place chicken breasts in a resealable plastic bag set in a bowl. For marinade, in a small bowl combine wine or apple juice, oil, honey, mustard, garlic, pepper, and salt. Pour marinade over chicken; seal bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning bag occasionally. 1 2. Drain chicken, discarding marinade. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until done (170 degrees F), turning once halfway through grilling. Makes 8 servings. 2 skinless, boneless chicken breast halves (about 2-1/2 lb. total) 8 1 white Zinfandel wine, apple juice, or apple cider 1/2 cup 2 olive oil or cooking oil 1/4 cup 3 honey 1/4 cup 4 Dijon-style mustard 1/4 cup 5 garlic, minced 4 cloves 6 ground black pepper 1/2 tsp. 7 salt 1/4 tsp. 8 calories Calories kcal 212.714 1 protein Protein (g) gm 32.801 11 carbohydrate Carbohydrate (g) gm 4.761 8 total fat Total fat (g) gm 5.138 2 cholesterol Cholesterol (mg) mg 82.207 6 saturated sat Saturated Fat (g) gm 0.935 3 monounsaturated fat Monounsaturated Fat (g) gm 2.888 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0.755 5 fiber Fiber (g) gm 0.044 10 total sugar Total sugar (g) gm 4.319 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 218.898 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 6 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill Grill, Outdoor R101593 Chicken and Avocado Tostados Simply Perfect Grilling 2004 4/13/2004 Easy Pieces p Heating the tortillas on the grill gives them a warm, toasty flavor. Both corn and flour tortillas work well, but the corn tortillas puff less when they're grilled, so are easier to layer. http://images.meredith.com/bhg/images/recipe/s_R101593.jpg http://images.meredith.com/bhg/images/recipe/l_R101593.jpg 1. Brush tortillas on both sides with 1 tablespoon of the oil; sprinkle with half of the taco seasoning. Brush chicken breasts on both sides with remaining oil and sprinkle with remaining seasoning. 1 2. Coat unheated grill rack with nonstick cooking spray. Place tortillas on the prepared grill rack directly over medium heat; grill about 2 minutes or until crisp, turning once halfway through grilling. Transfer to four dinner plates. Place chicken on the rack of the grill directly over medium heat; grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. 2 3. Divide spinach leaves and avocado slices among grilled tortillas. Shred chicken with a fork. Arrange shredded chicken over avocado. Spoon salsa over the chicken. Makes 4 servings. 3 corn or flour tortillas 4 6-inch 1 cooking oil 2 Tbsp. 2 taco seasoning 3 Tbsp. 3 skinless, boneless chicken breast halves (about 1-1/4 lb. total) 4 4 Nonstick cooking spray 5 baby spinach leaves 4 cups 6 avocado, pitted, peeled, and sliced 1 7 bottled thick and chunky salsa 1/2 cup 8 calories Calories kcal 380.567 1 protein Protein (g) gm 36.940 11 carbohydrate Carbohydrate (g) gm 22.863 8 total fat Total fat (g) gm 15.888 2 cholesterol Cholesterol (mg) mg 82.149 6 saturated sat Saturated Fat (g) gm 2.463 3 monounsaturated fat Monounsaturated Fat (g) gm 6.304 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5.534 5 fiber Fiber (g) gm 5.694 10 total sugar Total sugar (g) gm 1.462 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 14.171544 14 sodium Sodium (mg) mg 822.359 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 2.461 16 Recipe Category Salads & Dressings Poultry Sub Category Salads Chicken Main Ingredient Chicken Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R101591 Chipotle Peach-Glazed Chicken Simply Perfect Grilling 2004 4/13/2004 Easy Pieces p Chipotle chile peppers in adobo sauce create fabulous firepower in this chunky peach brush-on for chicken. When your schedule's jam-packed, save about 30 minutes of grilling time by opting for chicken breast halves instead of thighs. http://images.meredith.com/bhg/images/recipe/s_R101591.jpg http://images.meredith.com/bhg/images/recipe/l_R101591.jpg 1. In a small bowl combine salt, black pepper, and 1/8 teaspoon of the nutmeg; sprinkle evenly over chicken thighs. For glaze, in a small saucepan combine peach preserves, vinegar, chipotle chile pepper, and remaining 1/8 teaspoon nutmeg; heat and stir just until preserves are melted. Set aside. 1 2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken thighs, bone sides down, on grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (180 degrees F), brushing with glaze during the last 10 minutes of grilling. Makes 4 servings. 2 3. *Test Kitchen Tip: If you prefer, use 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total). Prepare as directed in Step 1. Place chicken breast halves on the grill rack directly over medium heat; grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling and brushing often with glaze during the last 2 minutes of grilling. 3 salt 1/2 tsp. 1 ground black pepper 1/4 tsp. 2 ground nutmeg 1/4 tsp. 3 chicken thighs (about 2-1/2 lb. total), skinned* 8 4 peach preserves 1/3 cup 5 white wine vinegar 2 Tbsp. 6 chopped canned chipotle chile pepper in adobo sauce 2 to 3 tsp. 7 calories Calories kcal 240.103 1 protein Protein (g) gm 27.229 11 carbohydrate Carbohydrate (g) gm 18.536 8 total fat Total fat (g) gm 5.240 2 cholesterol Cholesterol (mg) mg 114.302 6 saturated sat Saturated Fat (g) gm 1.339 3 monounsaturated fat Monounsaturated Fat (g) gm 1.565 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1.284 5 fiber Fiber (g) gm 0.437 10 total sugar Total sugar (g) gm 12.881 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 406.266 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 9 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R101590 Dipping Drumsticks Simply Perfect Grilling 2004 4/13/2004 Easy Pieces p Kids love to dip! Try these easy-fixing drumsticks or chicken breast halves, and let the youngsters choose their favorite dipping sauces. http://images.meredith.com/bhg/images/recipe/s_R101590.jpg http://images.meredith.com/bhg/images/recipe/l_R101590.jpg 1. In a small bowl combine Worcestershire sauce, garlic, poultry seasoning, and pepper. Skin chicken; brush chicken with Worcestershire mixture. 1 2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken on grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (180 degrees F), turning once halfway through grilling. 2 3. Serve drumsticks with desired dipping sauces. Makes 4 servings. 3 4. *Test Kitchen Tip: If you prefer, use 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total). Prepare as directed in Step 1. Place chicken breast halves on the grill rack directly over medium heat; grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. Cut chicken breasts into 1-inch-wide strips. Serve with desired dipping sauces. 4 white wine Worcestershire sauce 3 Tbsp. 1 garlic, minced 2 cloves 2 poultry seasoning 1/2 tsp. 3 ground black pepper 1/8 tsp. 4 chicken drumsticks* 8 5 Assorted dipping sauces (such as bottled ranch salad dressing, barbecue sauce, sweet-and-sour sauce, or creamy Dijon-style mustard blend) 6 calories Calories kcal 393.835 1 protein Protein (g) gm 42.12 11 carbohydrate Carbohydrate (g) gm 4.911 8 total fat Total fat (g) gm 22.791 2 cholesterol Cholesterol (mg) mg 161.890 6 saturated sat Saturated Fat (g) gm 4.241 3 monounsaturated fat Monounsaturated Fat (g) gm 2.072 7 polyunsaturated fat Polyunsaturated Fat (g) gm 11.691 5 fiber Fiber (g) gm 0.070 10 total sugar Total sugar (g) gm 3.271 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 561.689 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients Appliance Grill, Outdoor R101589 Chutney-Beef Panini New http://images.meredith.com/bhg/images/recipe/s_R101589.jpg http://images.meredith.com/bhg/images/recipe/l_R101589.jpg 1. Finely snip mango chutney. Spread chutney evenly on one side of bread. 1 2. Thinly slice the brisket; arrange on half of the bread slices. Top with cheese 2 3. Cover with remainin bread slices, chutney sides down. Brush bread with olive oil or melted butter. 3 4. Preheat indoor grill, griddle, or skillet over medium heat or heat according to manufacturer's directions. Place sandwiches, a few at a time, on the hot grill or griddle or in a skillet. If using a covered indoor grill, close lid and grill for 5 to 6 minutes or until bread is toasted and cheee is melted. (If using an uncovered indoor grill, griddle, or skillet, place a heavy plate on top of the sandwiches. Cook for 2 to 3 minutes more or until toasted and cheese is melted.) 4 5. Makes 6 sandwiches. 5 6. *Saucy Brisket: 4- to 4-1/2-pound fresh beef brisket; pepper ,16-ounce package peeled fresh baby carrots, 2 stalks celery cut into 1/2-inch thick slices ; 1-1/2 cups bottled smoke-flavored barbecue sauce; 2 tablespoons quick-cooking tapioca, crushed; 2 tablespoons Dijon-style mustard; 1 tablespoon Worcestershire sauce; 4 cups hot cooked lasagna noodles or mashed potatoes 6 7. Directions: Trim fat from brisket. Cut brisket to fit into a 5- to 6-quart slow cooker, if necessary. Season brisket with pepper. Combine carrots and celery in the slow cooker. Place brisket on vegetables. Combine barbecue sauce, tapioca, mustard, and Worcestershire sauce; pour over brisket. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Transfer brisket to cutting board. Cut brisket in half. Cover and refrigerate half of the brisket for up to 24 hours; use for Chutney-Beef Panini. Thinly slice remaining half of brisket across the grain. Skim fat from cooking liquid. Serve cooking liquid with sliced brisket and vegetables over cooked noodles or mashed potatoes. Makes: 6 servings 7 mango chutney 1/2 cup 1 whole grain bread 12 slices 2 provolone cheese 6 slices 3 chilled brisket* 4 olive oil or melted butter 5 calories Calories kcal 542.376 1 protein Protein (g) gm 44.534 11 carbohydrate Carbohydrate (g) gm 35.657 8 total fat Total fat (g) gm 23.897 2 cholesterol Cholesterol (mg) mg 106.726 6 saturated sat Saturated Fat (g) gm 8.307 3 monounsaturated fat Monounsaturated Fat (g) gm 11.174 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1.703 5 fiber Fiber (g) gm 3.450 10 total sugar Total sugar (g) gm 13.610 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 797.22 7 calcium Calcium (DV%) % 26 15 iron Iron (DV%) % 26 16 Recipe Category Sauces & Relishes Sub Category Savory Sauces Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Indoor Griddle & Waffle Maker R101474 Churrasco de Frango Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p This Brazilian recipe for grilled chicken comes with flavor to spare. http://images.meredith.com/bhg/images/recipe/s_R101474.jpg http://images.meredith.com/bhg/images/recipe/l_R101474.jpg 1. Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours. 1 2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges. Makes 4 servings. 2 broiler-fryer chicken, halved 1 3- to 3-1/2-lb. 1 garlic, quartered 3 cloves 2 salt 2 tsp. 3 olive oil 1/3 cup 4 lemon, cut into wedges 1 5 calories Calories kcal 649 1 protein Protein (g) gm 43 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 51 2 cholesterol Cholesterol (mg) mg 172 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 27 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 1293 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Grilling Appliance Grill, Outdoor R101291 Camarao con Coco Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p The name translates as grilled shrimp in coconut milk sauce. Typical of Bahia, a Brazilian state, this dish appears in similar forms the Caribbean and Creole Louisiana. If you can't find fresh malagueta chiles, substitute a tabasco or bird chile or chile de arbol. http://images.meredith.com/bhg/images/recipe/s_R101291.jpg http://images.meredith.com/bhg/images/recipe/l_R101291.jpg 1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. In a medium bowl, combine shrimp, lime juice, and half of the finely chopped chile pepper, and half of the garlic; add salt and pepper to taste. Toss to coat. Cover and chill for 30 minutes to 1 hour. 1 2. For sauce, in a medium skillet, cook sweet pepper, onion, remaining chile pepper, and remaining garlic in hot oil over medium heat about 10 minutes or until tender. Add tomato, coconut milk, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until sauce reaches desired consistency. Season to taste with salt. Set aside and keep warm. 2 3. Thread shrimp onto four long metal skewers.** For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.) 3 4. Transfer the sauce to a platter or gout dinner plates and place shrimp skewers on top. Sprinkle with snipped parsley. Makes 4 servings. 4 5. *Note: Because hot chile peppers 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. 5 6. **Or use wooden skewers that have been soaked in water for at least 1 hour. 6 fresh or frozen medium shrimp (41 to 50) 1 pound 1 lime juice 2 teaspoon 2 malagueta, tabasco, or bird chile pepper or chile de arbol, finely chopped* 1 3 garlic, minced 2 cloves 4 Salt 5 Freshly ground black pepper 6 chopped red sweet pepper 1/2 cup 7 finely chopped onion 1/4 cup 8 olive oil 1 tablespoon 9 chopped tomato (2 medium) 1 cup 10 unsweetened coconut milk 1/2 cup 11 tomato paste 1 tablespoon 12 Salt 13 Snipped fresh parsley or cilantro 14 calories Calories kcal 195 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 129 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 37.200303 14 sodium Sodium (mg) mg 327 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 14 16 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Fish Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R101288 Argentine Parrillada Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p A skirt steak, a long flat steak from the lower part of the beef flank, is sometimes called fajita steak. Some markets cut the steak thin to help tenderize it. If you find it cut less than 1 inch thick, use a flank steak instead for this recipe. http://images.meredith.com/bhg/images/recipe/s_R101288.jpg http://images.meredith.com/bhg/images/recipe/l_R101288.jpg 1. If desired, trim fat from steaks. Score skirt or flank steak on both sides by making shallow cuts at 1-inch intervals in a diamond pattern. Place all meats in a 2-gallon resealable plastic bag set in a large shallow dish. For marinade, in a small bowl, combine salad dressing, garlic, parsley, oregano, salt, and pepper. Pour marinade over the meat; seal bag. Turn bag to coat meat. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally. Drain meat, discarding marinade. Pat meat dry with paper towels. 1 2. For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals until meat reaches desired doneness, turning meat once halfway through grilling. Allow 17 to 21 minutes for skirt steak, 10 to 15 minutes for shell and porterhouse steaks, and 3 to 5 minutes for sausages. (For a gas grill, preheat grill. Reduce heat to medium. Place meats on grill rack over heat. Cover; grill as above.) When meats are done (145 degrees F for medium-rare; 160 degrees F for medium doneness) let stand several minutes before slicing. Serve meats with Chimichurri. Makes 10 servings. 2 3. *Chimichurri Sauce: In a medium bowl, combine parsley, garlic, oregano, crushed red pepper, and salt. Add oil and vinegar. Using a fork, toss to combine. 3 4. Serve sauce immediately or cover and chill for up to 3 days. Makes 1-1/2 cups. 4 beef skirt or flank steak, cut 1 inch thick 1 pound 1 beef porterhouse steak, cut 1 inch thick 1 2 beef shell (boneless top loin) or ribeye steaks, cut 1 inch thick 2 3 cooked German sausages, such as knackwurst or bratwurst, halved lengthwise 5 4 bottled Italian salad dressing 1 cup 5 garlic, minced 2 cloves 6 snipped fresh parsley 2 tablespoon 7 snipped fresh oregano, thyme or marjoram 3 to 4 teaspoons 8 salt 1 teaspoon 9 freshly ground black pepper 1/2 teaspoon 10 Chimichurri Sauce* 12 snipped fresh parsley 3 cups 13 garlic, minced 15 cloves 14 snipped fresh oregano 3 Tbsp. 15 crushed red pepper 3/4 tsp. 16 salt 3/4 tsp. 17 cooking oil 3/4 cup 18 white vinegar 1/2 cup 19 calories Calories kcal 344 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 89 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 703 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 18 16 Recipe Category Meat Sauces & Relishes Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R101274 Pincho Moruno (Moorish Lamb Kabobs) Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p Saffron and lamb, mainstays of Spanish cooking, go wonderfully well together. Keep unused saffron in an airtight container in a cool, dark place to prolong its freshness. http://images.meredith.com/bhg/images/recipe/s_R101274.jpg http://images.meredith.com/bhg/images/recipe/l_R101274.jpg 1. In a mortar and pestle, combine thyme, salt, cumin, pimentón, peppercorns, and saffron. Grind until combined. Stir in olive oil. 1 2. In a medium bowl, combine spice mixture, bay leaf, and lamb. Toss to coat. Cover and marinate in the refrigerator for 8 hours or overnight, stirring occasionally. Remove and discard bay leaf. 2 3. Thread the lamb cubes on eight long skewers.* For a charcoal grill, grill lamb on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place lamb on grill rack over heat. Cover; grill as above.) To serve, sprinkle lamb with parsley. Makes 8 servings. 3 4. *If using wooden skewers, soak them in water for at least 1 hour before grilling. 4 snipped fresh thyme 2 tsp. 1 salt 1 tsp. 2 ground cumin 1 tsp. 3 hot pimentón (smoked sweet paprika) or paprika 1 tsp. 4 black peppercorns 1/2 tsp. 5 saffron threads 1/4 tsp. 6 olive oil 1/4 cup 7 bay leaf 1 8 boneless lamb shoulder, cut into 1-inch cubes 2 lb. 9 snipped fresh parsley 2 Tbsp. 10 calories Calories kcal 209 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 0 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 72 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 351 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 13 16 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R101138 Zesty Beef Medley New Slow Cooker Favorites 1/23/2007 Make Once Eat Twice p A family fiesta two nights in a row--with a wonderful taco salad the first night and a warm hearty bowl of posole the next! http://images.meredith.com/bhg/images/recipe/s_R101138.jpg http://images.meredith.com/bhg/images/recipe/l_R101138.jpg 1. Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- or 6-quart slow cooker. Stir in onions, sweet peppers, salsa, and black beans. 1 2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3 1/2 hours. 2 3. Cover and refrigerate half of the beef mixture for up to 24 hours; use in Southwest Fiesta Soup. Divide salad greens among 6 salad bowls or plates. Top with remaining beef mixture. Sprinkle with chips, if desired, green onions, and tomato. Makes 6 servings. 3 4. Southwest Fiesta Soup: Place chilled beef mixture into a large saucepan. Stir in two 14-ounce cans reduced-sodium chicken broth; one 14-1/2-ounce can golden hominy, rinsed and drained; and 1-1/2 cups frozen loose-pack diced hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle soup into bowls to serve; top with dairy sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers, if desired. Makes 6 servings. 4 lean ground beef 2 pounds 1 onions, finely chopped 2 medium 2 green sweet peppers, chopped 2 medium 3 medium or hot salsa 2 16-ounce jars 4 black beans, rinsed and drained 2 15- to 16-ounce can 5 mixed salad greens 1 10-ounce bag 6 broken corn chips (optional) 2 cups 7 sliced green onions 1/2 cup 8 tomato, chopped 1 small 9 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 54 6 saturated sat Saturated Fat (g) gm 6 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1,149 7 Recipe Category Salads & Dressings Sub Category Beef Salads Main Ingredient Beef Vegetables Course Main Dish Popular Collections Make-Ahead Appliance Crockery Cooker R101137 Southwest Fiesta Soup New http://images.meredith.com/bhg/images/recipe/s_R101137.jpg http://images.meredith.com/bhg/images/recipe/l_R101137.jpg 1. Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans. 1 2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours. 2 3. Cover and refrigerate half of the beef mixture for up to 24 hours. 3 4. Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. 4 5. Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings. 5 6. TIP: Use half of the beef mixture for Zesty Beef Medley. 6 lean ground beef 2 pounds 1 onions, finely chopped 2 medium 2 green sweet peppers, chopped 2 medium 3 medium or hot salsa 2 16-ounce jars 4 black beans, rinsed and drained 2 15- to 16-ounce cans 5 reduced-sodium chicken broth 2 14-1/2 ounce cans 6 golden hominy, rinsed and drained 1 14-1/2 ounce cans 7 frozen loose-pack diced hash brown potatoes 1-1/2 cups 8 sour cream (optional) 9 snipped fresh cilantro (optional) 10 chopped bottled roasted red sweet peppers (optional) 11 protein Protein (g) gm 11 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 68 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 856 7 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Beef Course Main Dish Appliance Crockery Cooker R101089 Ham and Pickle Wrap EAT 2007 3/13/2007 Brown-Baggin' It p This wrap actually improves after a short time in the refrigerator. The flavors blend and the tortilla softens as it sits. http://images.meredith.com/bhg/images/recipe/s_R101089.jpg http://images.meredith.com/bhg/images/recipe/l_R101089.jpg 1. Spread salad dressing over tortilla. Top with ham and pickle. Roll up. Serve immediately or wrap in plastic wrap and chill for up to 6 hours. If desired, cut wrap into halves or thirds and secure with toothpicks. Makes 1 wrap. 1 whole wheat or plain flour tortilla 1 7- to 8-inch 1 bottled ranch salad dressing 1 tablespoon 2 cooked ham (about 1-1/2 ounces) 2 thin slices 3 thin lengthwise slices bread and butter pickle 1 to 2 4 calories Calories kcal 284 1 protein Protein (g) gm 11 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 29 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 1103 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 9 16 Recipe Category Sandwiches Main Ingredient Ham (Pork) Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R101088 Deli-Style Submarines EAT 2007 3/13/2007 5 Fast Under $15 p Use a single type of meat or pile on an assortment in this meal-size sandwich. Ranch-flavored sour cream dip adds a little extra zip. http://images.meredith.com/bhg/images/recipe/s_R101088.jpg http://images.meredith.com/bhg/images/recipe/l_R101088.jpg 1. Cut French bread in half horizontally. Spread dip on cut sides of bread. On the bottom half of the bread, layer lettuce, carrot, roast beef, cucumber, and cheese. Top with top half of bread. Cut sandwich into 8 portions. Secure portions with decorative toothpicks. Makes 8 servings. 1 2. Make-Ahead Directions: Prepare as directed, except do not cut into pieces. Wrap sandwich in plastic wrap and chill for up to 4 hours. Cut and serve as directed. 2 3. Test Kitchen Tip: For for a lower-fat sandwich, substitute light dairy sour cream ranch dip for the regular sour cream ranch dip. Nutrition Facts per serving: 250 cal., 6 g total fat (3 g sat. fat), 24 mg chol., 743 mg sodium, 34 g carbo., 2 g dietary fiber, 14 g protein. 3 loaf French bread 1 16-ounce 1 dairy sour cream ranch dip 1/2 of an 8-ounce carton 2 shredded lettuce 1 cup 3 shredded carrot (1 large) 3/4 cup 4 thinly sliced cooked roast beef, ham, or turkey 8 ounces 5 cucumber, seeded and shredded 1/2 of a medium 6 thinly sliced mozzarella or provolone cheese 4 ounces 7 calories Calories kcal 286 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 41 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 551 7 calcium Calcium (DV%) % 18 15 iron Iron (DV%) % 14 16 20 min. Start to Finish: Recipe Category Sandwiches Course Main Dish Popular Collections Kids' Favorites 8 or Fewer Ingredients 5 or Fewer Ingredients Make-Ahead R101087 Curried Tuna Sandwich EAT 2007 3/13/2007 5 Fast Under $15 p The tuna salad can be made ahead and refrigerated until you are ready to assemble the sandwiches. http://images.meredith.com/bhg/images/recipe/s_R101087.jpg http://images.meredith.com/bhg/images/recipe/l_R101087.jpg 1. In a small bowl, stir together coleslaw, tomato, and curry powder. Fold in tuna and chopped peanuts. 1 2. To serve, spoon the tuna mixture into sliced ciabatta rolls and top with lettuce leaves. If desired, top with dip. 4 servings. 2 creamy deli coleslaw 1-1/2 cups 1 tomato, seeded and chopped 1 small 2 curry powder 1 teaspoon 3 tuna, drained and flaked 1 6-ounce can 4 chopped peanuts 1/4 cup 5 ciabatta rolls, sliced horizontally 4 6 butterhead (Bibb or Boston) lettuce leaves 4 large 7 Dairy sour cream dip with chives (optional) 8 calories Calories kcal 254 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 21 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 18.304911 14 sodium Sodium (mg) mg 434 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 13 16 15 min. Start to Finish: Recipe Category Fish & Seafood Sandwiches Sub Category Seafood Main Ingredient Fish Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients R100983 Chili Chicken and Pasta Better Homes and Gardens 6/1/2007 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R100983.jpg http://images.meredith.com/bhg/images/recipe/l_R100983.jpg 1. Cook pasta and corn in lightly salted boiling water according to pasta package directions. Drain in colander and rinse with cold water until cool. 1 2. Meanwhile, sprinkle chicken with 1 teaspoon chili powder, the salt and pepper. In a large skillet cook chicken in 1 tablespoon hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. 2 3. In a screw top jar combine remaining oil, chili powder and the lime juice; shake to combine. Cut corn from cob. 3 4. Divide chicken, corn, tomatoes and pasta on four dinner plates. Drizzle with dressing and sprinkle lightly with salt and pepper. Serve with lime and parsley. 4 5. Makes: 4 servings 5 dried Angel hair pasta 6 oz. 1 fresh ears of sweet corn 3 2 olive or cooking oil 1/4 cup 3 skinless boneless chicken breast halves 4 small 4 chili powder 1-1/2 tsp. 5 salt 1/4 tsp. 6 pepper 1/4 tsp. 7 tomatoes, sliced 2 medium 8 lime or lemon juice 3 Tbsp. 9 Lime halves and Snipped Fresh Parsley (optional) 10 calories Calories kcal 515 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 58 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.076354 14 sodium Sodium (mg) mg 226 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 16 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients R100977 Mango Chicken Salad Better Homes and Gardens 6/1/2007 Prize Tested Recipes p3 4 servings http://images.meredith.com/bhg/images/recipe/s_R100977.jpg http://images.meredith.com/bhg/images/recipe/l_R100977.jpg 1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside. 1 2. Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad. 2 3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese. 3 4. Makes: 4 servings 4 5. Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor. 5 torn romaine lettuce 6 cups 1 fresh blueberries 2 cups 2 mango, pitted, peeled, and cut up 1 3 chicken breast tenderloins 12 to 16 oz. 4 Salt and ground black pepper 5 purchased garlic butter 2 Tbsp. 6 broccoli florets 2 cups 7 bottled blue cheese Italian vinaigrette salad dressing 1/2 cup 8 Crumbled blue cheese (optional) 9 calories Calories kcal 381 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 59 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 18 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 80.895897 14 sodium Sodium (mg) mg 469 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 11 16 30 minutes Start to Finish: Recipe Category Salads & Dressings Poultry Sub Category Salads Chicken Main Ingredient Chicken Vegetables Fruit Course Main Dish Popular Collections Prize Tested Recipe R100944 Pineapple and Scallop Skewers Better Homes and Gardens 6/1/2007 Fruit and Fire p4 http://images.meredith.com/bhg/images/recipe/s_R100944.jpg http://images.meredith.com/bhg/images/recipe/l_R100944.jpg 1. In a small bowl combine lime peel, lime juice, cilantro, jalapeno, sugar, salt, and pepper. Slowly whisk in oil until combined; set aside. 1 2. In a large bowl combine scallops, pineapple, and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes*, stirring occasionally. 2 3. Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks on each of 4 12- to 16-inch skewers. 3 4. Grill kabobs on a well-greased grill rack directly over medium-high heat for about 8 minutes or until scallops turn opaque, turning once halfway through grilling. Transfer kabobs to a serving platter and serve with remaining lime juice mixture. 4 5. Makes: 4 servings 5 6. Test Kitchen Tip: Do not marinate longer, or scallops will get tough. 6 finely shredded lime peel 2 tsp. 1 lime juice 1/4 cup 2 snipped fresh cilantro 1/4 cup 3 green and/or red jalapeño pepper, seeded and finely chopped 2 small 4 sugar 2 tsp. 5 salt 1/2 tsp. 6 black pepper 1/2 tsp. 7 canola oil 1/3 cup 8 sea scallops (about 1-1/2 lb.) 16 9 fresh pineapple chunks 12 large 10 avocado, peeled, pitted, and cut into 8 chunks 1 11 calories Calories kcal 423 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 19 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 56 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 15 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 38.971746 14 sodium Sodium (mg) mg 572 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 6 16 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Fruit Shellfish Course Main Dish Appliance Grill, Outdoor R100942 Honey-Glazed Chicken with Roasted Grapes Better Homes and Gardens 6/1/2007 Fruit and Fire p5 http://images.meredith.com/bhg/images/recipe/s_R100942.jpg http://images.meredith.com/bhg/images/recipe/l_R100942.jpg 1. Place chicken in a large resealable plastic bag. In a small bowl combine 2 tablespoons of the vinegar, 1 tablespoon oil, minced garlic, 1/2 teaspoon of the salt, and pepper; pour over chicken. Seal bag and turn bag to coat chicken. Set aside for 15 minutes. 1 2. Meanwhile, in another small bowl combine the remaining 3 tablespoons vinegar, 1/4 cup honey, orange peel, and remaining 1/4 teaspoon salt; mix well and set aside. Separate and peel garlic cloves; place on an 8-inch square of heavy foil; drizzle with 2 teaspoons olive oil. Wrap foil around garlic to seal. 2 3. For a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above the pan. Remove chicken from bag or bowl, discarding marinade. Place chicken, skin side down, on the grill rack over the drip pan. Place garlic packet next to chicken. Cover and grill for 25 minutes. Remove garlic and cool. Turn chicken skin side up; brush with some of the honey mixture. Cover and grill for 25 minutes more or until an instant-read thermometer inserted in chicken registers 170 degrees F., brushing occasionally with honey mixture up until the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chicken, skin side down, on grill rack on unlit side. Cover and grill as above.) 3 4. Meanwhile, drizzle grapes with 1 tablespoon honey. Place grapes on grill rack over coals or heat. Cover and grill for 2 to 3 minutes or until browned and softened, turning once. 4 5. Remove chicken and grapes to serving plates. Serve with cheese topped with garlic and drizzled with honey. 5 6. Makes: 4 servings 6 bone-in chicken breast halves, 2-1/2 to 3 lb. total 4 1 balsamic vinegar 5 Tbsp. 2 extra-virgin olive oil 1 Tbsp. 3 garlic cloves, minced 3 4 salt 3/4 tsp. 5 ground black pepper 1/4 tsp. 6 honey 1/4 cup 7 freshly shredded orange peel 2 tsp. 8 garlic (about 10 cloves) 1 bulb 9 extra-virgin olive oil 2 tsp. 10 red and/or green seedless grapes, cut into 4 bunches 1 lb. 11 honey 1 Tbsp. 12 blue cheese, optional 1 wedge 13 honey, optional 1 Tbsp. 14 calories Calories kcal 622 1 protein Protein (g) gm 49 11 carbohydrate Carbohydrate (g) gm 49 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 144 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 12 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 43 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.942987 14 sodium Sodium (mg) mg 559 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 13 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Appliance Grill, Outdoor R100939 Steak with Nectarines Better Homes and Gardens 6/1/2007 Fruit and Fire p1 http://images.meredith.com/bhg/images/recipe/s_R100939.jpg http://images.meredith.com/bhg/images/recipe/l_R100939.jpg 1. 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. 1 2. 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. 2 3. 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 the steaks the last 3 to 5 minutes of grilling until nectarines are lightly browned and warmed through, turning often. 3 4. Transfer steaks to serving plates and top each with a slice of bacon and 4 nectarine wedges. 4 5. Makes: 4 servings 5 boneless beef rib-eye steaks, cut 1/2 inch thick 4 6- to 8-oz. 1 sugar, divided 3 tsp. 2 chili powder 1 to 1-1/2tsp. 3 salt 1-1/2 tsp. 4 ground cumin 1 tsp. 5 freshly ground black pepper 1/2 tsp. 6 cayenne pepper 1/8 to 1/4 tsp. 7 firm but ripe nectarines, pitted and cut into 8 wedges each 2 medium 8 water 2 tsp. 9 bacon, preferably hickory smoked 4 slices 10 calories Calories kcal 353 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 108 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 1155 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 22 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Fruit Course Main Dish R100910 Make Your Own Garden Tacos Better Homes and Gardens 6/1/2007 Everyday Easy p Total Cost per recipe:$11.02/$2.76 per serving http://images.meredith.com/bhg/images/recipe/s_R100910.jpg http://images.meredith.com/bhg/images/recipe/l_R100910.jpg 1. Stir together mayonnaise and pesto; divide into small bowls. Place tortillas on a microwave safe plate, cover with paper toweling. Micro-cook for 30 to 45 seconds or until tortillas are warm. 1 2. Divide chicken, vegetable strips, and warm tortillas among four shallow bowls and top with cilantro; add pesto mixture. 2 3. Makes: 4 servings 3 4. Pantry Item: Mayonnaise 4 mayonnaise or salad dressing 1/2 cup 1 purchased dried tomato pesto 3 to 4 Tbsp. 2 corn or 7- to 8-inch flour tortillas 8 to 12, 6-inch 3 refrigerated grilled chicken breast strips 2 6-oz. pkgs. 4 yellow summer squash or zucchini (8 oz. total), cut in "sticks" 2 small 5 sweet pepper, cut into strips 1 medium 6 Cilantro Sprigs (optional) 7 calories Calories kcal 481 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 14 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 28.933569 14 sodium Sodium (mg) mg 1021 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 10 16 15 minutes Start to Finish: Recipe Category Poultry Sandwiches Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients R100907 Tilapia with Ginger-Marinated Cucumbers www.bhg 4/23/2007 everyday easy p fresh ginger $0.25 $1.63 per serving cucumbers $1.98 tilapia $3.99 yogurt $0.59 fresh mint $0.31 total: $6.53 per serving: $1.63 http://images.meredith.com/bhg/images/recipe/s_R100907.jpg http://images.meredith.com/bhg/images/recipe/l_R100907.jpg 1. Preheat broiler. In a medium bowl stir together the vinegar, 1/4 cup brown sugar, ginger, and salt until sugar dissolves. Remove 1/4 cup of the mixture. Add cucumbers and half of the mint to remaining mixture; toss to coat and set aside. 1 2. Lightly coat the rack of an unheated broiler pan with cooking spray; add tilapia. Brush the 1/4 cup vinegar mixture over the fish. Broil 4 inches from the heat for 4 to 6 minutes or until fish flakes easily when tested with a fork. 2 3. Meanwhile, in another small bowl combine yogurt, remaining mint, and 1 teaspoon brown sugar. 3 4. Use a slotted spoon to place cucumbers onto serving plates. Top with fish and yogurt mixture. Sprinkle with strips of lemon peel and cracked peppercorns. Serve with lemon wedges, if desired. 4 5. Makes: 4 servings 5 6. Pantry Items: cider vinegar brown sugar salt nonstick cooking spray pepper corns 6 cider vinegar 1/2 cup 1 packed brown sugar 1/4 cup + 1 teaspoon 2 grated fresh ginger 2 tsp. 3 salt 1/2 tsp. 4 cucumbers, sliced (about 3-1/2 cups) 2 medium 5 Nonstick cooking spray 6 tilapia fillets, 1/2 to 3/4-inch thick 4 4-ounce 7 plain yogurt 1 6-oz. carton 8 coarsely chopped fresh mint 2 Tbsp. 9 Strips of lemon peel and lemon wedges, optional 10 Cracked Peppercorns 11 calories Calories kcal 210` 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 59 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 388 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 10 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less R100902 Pork, Sausage, and Apricots over Mashed Sweet Potatoes New Slow Cooker Favorites 1/23/2007 Company's a Comin' p Spice up this sweet potato meal with hot smoked sausage links. http://images.meredith.com/bhg/images/recipe/s_R100902.jpg http://images.meredith.com/bhg/images/recipe/l_R100902.jpg 1. Trim fat from pork roast. Combine salt, fennel seed, tarragon, pepper and garlic in a small bowl; rub onto pork roast. Brown roast on all sides in hot oil in an extra-large skillet. Drain off fat. 1 2. Place sweet potatoes in a 6-quart slow cooker. Place roast on sweet potatoes. Add sausage. Pour the 1 can of broth and the 1/3 cup apricot nectar over all. 2 3. Cover; cook on low-heat setting for 7 to 9 hours or on high heat setting for 3-1/2 to 4-1/2 hours, adding dried apricots during the last 30 minutes of cooking. 3 4. Transfer pork, sausage, and apricots to a serving platter using a slotted spoon. Transfer sweet potato chunks to a large bowl using the slotted spoon; mash with a potato masher. 4 5. Strain cooking liquid into a glass measure cup; skim fat from cooking liquid. Measure 2 cups cooking liquid (if necessary, add enough of the additional chicken broth to equal 2 cups). Pour liquid into a medium saucepan. Combine the 1/4 cup apricot nectar and cornstarch using a wire whisk; stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve pork and mashed sweet potatoes with sauce. 5 6. Makes: 8 servings 6 boneless pork shoulder roast 3-1/2 to 4 pounds 1 salt 1 1/2 teaspoons 2 fennel seed, crushed 1 1/2 teaspoons 3 dried tarragon, crushed 1 teaspoon 4 freshly ground black pepper 1 teaspoon 5 garlic, minced 3 cloves 6 cooking oil 2 tablespoon 7 sweet potatoes, peeled and cut into 1-1/2-inch chunks 2-1/2 pounds 8 kielbasa or other smoked sausage links, halved lengthwise and cut into 2-inch pieces 12 to 16 ounces 9 chicken broth 1 14-1/2ounce can 10 apricot nectar 1/3 cup 11 dried apricots 1/2 cup 12 Canned chicken broth 13 apricot nectar 1/4 cup 14 cornstarch 4 teaspoons 15 calories Calories kcal 565 1 protein Protein (g) gm 47 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 28 2 cholesterol Cholesterol (mg) mg 159 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.076354 14 sodium Sodium (mg) mg 1161 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 22 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections One-Dish Meal Appliance Crockery Cooker R100901 Chicken Edamame Chowder New Slow Cooker Favorites 1/23/2007 Company's a Comin' p Edamame, the edible soybean, has been a major source of protein in East Asia for over 2000 years and has now made its way over to the States, widely available everywhere from your local produce aisle to the appetizer section of trendy restaurants. It is also seen here, as a unique addition to this creamy chicken chowder. http://images.meredith.com/bhg/images/recipe/s_R100901.jpg http://images.meredith.com/bhg/images/recipe/l_R100901.jpg 1. Cook chicken in hot oil over medium-high heat in a large skillet until lightly brown. Combine the chicken, soybeans, sweet pepper, onion, jalapeno peppers, cumin, coriander, salt, and black pepper in a 3-1/2 or 4-quart slow cooker. Pour chicken broth over all. Stir to combine. 1 2. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. crisp-tender. 2 3. If using low-heat setting, turn to high-heat setting. Combine sour cream and flour. Stir sour cream mixture and zucchini into chicken mixture using a wire whisk. Cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender. Ladle into bowls; top with cheese and cilantro, if desired. 3 4. Makes: 6 to 8 servings 4 5. Note: When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers. 5 skinless, boneless chicken breast halves, cut into 1-inch pieces 1 pound 1 cooking oil 1 tablespoon 2 frozen sweet soybeans (edamame) 1 12-ounce package 3 green sweet pepper, coarsely chopped 1 large 4 onion, chopped 1 large 5 fresh jalapeno peppers, seeded and finely chopped* 2 6 ground cumin 2 teaspoons 7 ground coriander 2 teaspoons 8 salt 1/2 teaspoon 9 ground black pepper 1/4 teaspoon 10 chicken broth 2 14-1/2-ounce cans 11 dairy sour cream 1 8-ounce carton 12 all-purpose flour 3 tablespoons 13 zucchini, halved lengthwise and thinly sliced 2 medium 14 Shredded Monterey Jack cheese (optional) 15 Snipped fresh cilantro (optional) 16 calories Calories kcal 314.393 1 protein Protein (g) gm 27.729 11 carbohydrate Carbohydrate (g) gm 17.491 8 total fat Total fat (g) gm 14.206 2 cholesterol Cholesterol (mg) mg 61.854 6 saturated sat Saturated Fat (g) gm 5.921 3 monounsaturated fat Monounsaturated Fat (g) gm 3.579 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1.528 5 fiber Fiber (g) gm 7.540 10 total sugar Total sugar (g) gm 4.818 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 44.286075 14 sodium Sodium (mg) mg 806.083 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 16 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Chicken Course Main Dish Appliance Crockery Cooker R100899 Mushroom and Onion Sauced Round Steak New Slow Cooker Favorites 1/23/2007 Healthy Helpings p Add a little depth of flavor to a jarred beef gravy with a splash of dry red wine. http://images.meredith.com/bhg/images/recipe/s_R100899.jpg http://images.meredith.com/bhg/images/recipe/l_R100899.jpg 1. 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. 1 2. 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. 2 3. Makes: 8 servings 3 boneless beef round steak, cut 3/4 inch thick 2 pounds 1 cooking oil 1 tablespoon 2 onions, sliced 2 medium 3 sliced fresh mushrooms 3 cups 4 beef gravy 1 12-ounce jar 5 dry mushroom gravy mix 1 1.1-ounce package 6 Mashed potatoes (optional) 7 calories Calories kcal 194 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 7 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 57 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 479 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 16 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients Appliance Crockery Cooker R100898 Braised Lamb with Dill Sauce New Slow Cooker Favorites 1/23/2007 Healthy Helpings p Enjoy tender lamb, tiny new potatoes, and colorful carrots all draped in a creamy dill sauce. http://images.meredith.com/bhg/images/recipe/s_R100898.jpg http://images.meredith.com/bhg/images/recipe/l_R100898.jpg 1. Remove a narrow strip of peel from center of each new potato. Place potatoes and carrots in a 3-1/2 to 4-quart slow cooker. Brown both sides of lamb chops, a few at a time, in hot oil in a large skillet. Drain off fat. Place lamb chops on vegetables. Pour in water; sprinkle with 1 teaspoon of the fresh or 1/4 teaspoon of the dried dillweed, the salt, and pepper. 1 2. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. 2 3. Transfer chops and vegetables to a serving platter. Cover chops and vegetables to keep warm. 3 4. For the sauce, strain cooking liquid into a glass measuring cup; skim fat from cooking liquid. Measure 1/2 cup cooking liquid. Combine yogurt and flour in a small saucepan. Stir in cooking liquid and remaining 1 teaspoon fresh or 1/4 teaspoon dried dillweed. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper. Serve chops and vegetables with sauce. Garnish with additional fresh dillweed, if desired. 4 5. Makes: 3 servings 5 tiny new potatoes 3/4 pound 1 carrots, cut into 1-inch pieces 3 medium 2 lamb rib chops, cut 1-inch thick 6 3 cooking oil 2 teaspoons 4 water 3/4 cup 5 snipped fresh dillweed or 1/2 teaspoon dried dillweed 2 teaspoons 6 salt 1/2 teaspoon 7 ground black pepper 1/4 teaspoon 8 plain low-fat yogurt 1/2 cup 9 all-purpose flour 4 teaspoons 10 Fresh dillweed (optional) 11 calories Calories kcal 288.184 1 protein Protein (g) gm 21.080 11 carbohydrate Carbohydrate (g) gm 28.502 8 total fat Total fat (g) gm 9.884 2 cholesterol Cholesterol (mg) mg 54.722 6 saturated sat Saturated Fat (g) gm 3.075 3 monounsaturated fat Monounsaturated Fat (g) gm 3.882 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1.626 5 fiber Fiber (g) gm 3.393 10 total sugar Total sugar (g) gm 6.129 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 19.485873 14 sodium Sodium (mg) mg 509.756971.911 7 calcium Calcium (DV%) % 18 15 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Appliance Crockery Cooker R100897 Pork lo Mein New Slow Cooker Favorites 1/23/2007 Slow-Cookin' Round the World: Asian-Style p While lo mein gets its name from the type of Chinese noodle traditionally used in the dish, there are many other types of noodles, including angel hair pasta and vermicelli, that qualify as ample substitutes. http://images.meredith.com/bhg/images/recipe/s_R100897.jpg http://images.meredith.com/bhg/images/recipe/l_R100897.jpg 1. Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker. 1 2. Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. 2 3. If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender. 3 4. Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews. 4 5. Makes: 6 servings 5 boneless pork shoulder 1-1/2 pounds 1 onions, cut into wedges 2 medium 2 frozen sliced carrots 2 cups 3 teriyaki glaze 1 12-ounce jar 4 thinly bias-sliced celery 1 cup 5 sliced water chestnuts, drained 1 8-ounce can 6 sliced bamboo shoots, drained 1 5-ounce can 7 grated fresh ginger 1 teaspoon 8 frozen snow pea pods 1 6-ounce package 9 broccoli florets 1 cup 10 dried curly thin egg noodles 9 ounces 11 cashews 1/4 cup 12 calories Calories kcal 509 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 66 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 73 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.666835 14 sodium Sodium (mg) mg 2274 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 23 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Ethnic Cuisine Asian Appliance Crockery Cooker R100896 Hoisin-Sauced Turkey Tenderloin New Slow Cooker Favorites 1/23/2007 Table for Two p Many turkey breast tenderloins are larger than 8 ounces. Trim the tenderloin down, and wrap the remaining turkey to store in the freezer for another meal. http://images.meredith.com/bhg/images/recipe/s_R100896.jpg http://images.meredith.com/bhg/images/recipe/l_R100896.jpg 1. Place sweet pepper and onion in 1-1/2-quart slow cooker. Place turkey on vegetables. Sprinkle with garlic, salt, and pepper. Combine orange juice and hoisin sauce; pour over all. 1 2. Cover; cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. If no heat setting is available, cook for 2 to 3 hours. 2 3. Meanwhile, cook rice according to package directions, omitting salt and butter. Slice turkey. Serve turkey with vegetables and sauce over cooked rice. Sprinkle with kumquats, green onion, and almonds, if desired. 3 4. Makes: 2 servings 4 red sweet pepper, cut into thin bite-size strips 1/2 of a medium 1 onion, cut into thin wedges 1/2 of a small 2 turkey breast tenderloin, halved crosswise 8 ounces 3 garlic, minced 1 clove 4 salt 1/8 teaspoon 5 pepper 1/8 teaspoon 6 orange juice 2 tablespoons 7 hoisin sauce 2 tablespoons 8 uncooked instant brown rice 3/4 cup 9 sliced kumquats (optional) 3 tablespoons 10 sliced green onion (optional) 2 tablespoons 11 chopped almonds, toasted (optional) 1 tablespoon 12 calories Calories kcal 325 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 68 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 66.133872 14 sodium Sodium (mg) mg 408 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 12 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Poultry Nuts Vegetables Course Main Dish Appliance Crockery Cooker R100895 Chicken Cacciatore New Slow Cooker Favorites 1/23/2007 Slow-Cookin' Round the World Italian-Style p Serve this Italian classic with plenty of pasta to sop up all the chunky tomato sauce. http://images.meredith.com/bhg/images/recipe/s_R100895.jpg http://images.meredith.com/bhg/images/recipe/l_R100895.jpg 1. Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken. 1 2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. 2 3. Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta. 3 4. Makes: 6 servings 4 sliced fresh mushrooms 2 cups 1 sliced celery 1 cup 2 chopped carrot 1 cup 3 medium onions, cut into wedges 2 4 green, yellow, or red sweet pepper, cut into strips 1 5 cloves garlic, minced 4 6 chicken drumsticks, skinned (about 3-1/2 pounds) 12 7 chicken broth 1/2 cup 8 dry white wine 1/4 cup 9 quick-cooking tapioca 2 tablespoons 10 sugar 1 teaspoon 11 dried oregano, crushed 1 teaspoon 12 bay leaves 2 13 salt 1/2 teaspoon 14 pepper 1/4 teaspoon 15 diced tomatoes 1 14-1/2-ounce can 16 tomato paste 1/3 cup 17 Hot cooked pasta or rice 18 calories Calories kcal 214 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 69 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 21.847797 14 sodium Sodium (mg) mg 291 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Ethnic Cuisine Italian Appliance Crockery Cooker R100893 Chicken and Mushrooms New Slow Cooker Favorites 1/23/2007 Slow-Cookin' Round the World: Italian-Style p Fresh mushrooms come in all shapes and sizes. Small whole button mushrooms make for a great presentation when serving this meal, but if unavailable, use sliced button mushrooms or baby bellas as a substitute. http://images.meredith.com/bhg/images/recipe/s_R100893.jpg http://images.meredith.com/bhg/images/recipe/l_R100893.jpg 1. Combine mushrooms, undrained tomatoes, the red sweet pepper, onion, wine, tapioca, balsamic vinegar, and garlic in a 5- to 6-quart slow cooker. Place chicken pieces on top. Combine salt, paprika, and black pepper; sprinkle on the chicken. 1 2. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. 2 3. Serve chicken in shallow bowls with mushroom-tomato sauce and cooked pasta. 3 4. Makes: 4 servings 4 sliced fresh mushrooms 2 cups 1 diced tomatoes with basil, garlic, and oregano 1 14-1/2-ounce can 2 red sweet pepper, cut into bite-size strips 1 medium 3 onion, thinly sliced 1 medium 4 dry red wine or canned beef broth 1/4 cup 5 quick-cooking tapioca 2 tablespoons 6 balsamic vinegar 2 tablespoons 7 garlic, minced 3 cloves 8 meaty chicken pieces (breasts, thighs, and/or drumsticks), skinned 2 to 2-1/2 pounds 9 salt 1/4 teaspoon 10 paprika 1/4 teaspoon 11 ground black pepper 1/4 teaspoon 12 Hot cooked pasta 13 calories Calories kcal 307.335 1 protein Protein (g) gm 33.197 11 carbohydrate Carbohydrate (g) gm 23.142 8 total fat Total fat (g) gm 7.521 2 cholesterol Cholesterol (mg) mg 92 6 saturated sat Saturated Fat (g) gm 2.075 3 monounsaturated fat Monounsaturated Fat (g) gm 2.720 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1.762 5 fiber Fiber (g) gm 1.870 10 total sugar Total sugar (g) gm 11.802 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 66.133872 14 sodium Sodium (mg) mg 763.750 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 18 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Appliance Crockery Cooker R100892 Honey-Mustard Barbecue Pork Ribs New Slow Cooker Favorites 1/23/2007 BBQ Sampler p The simple pleasure of eating ribs that fall right off the bone starts with a simple blend of seasonings, barbecue sauce, and a jar of honey mustard. http://images.meredith.com/bhg/images/recipe/s_R100892.jpg http://images.meredith.com/bhg/images/recipe/l_R100892.jpg 1. Brown ribs, in several batches, in hot oil in a large skillet, if desired. Drain off fat. Place ribs in a 3-1/2 or 4-quart slow cooker. Combine honey mustard, barbecue sauce, and seasoning blend; pour over ribs. Stir to coat ribs with sauce. 1 2. Cover; and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 2 3. Transfer ribs to a serving platter. Strain sauce; skim fat from sauce. Drizzle some of the sauce over the ribs and pass remaining sauce. 3 4. Makes: 6 to 8 servings 4 boneless pork country-style ribs 3-1/2 pounds 1 cooking oil (optional) 1 tablespoon 2 honey mustard 1 8-ounce jar 3 bottled barbecue sauce 1 cup 4 garlic-and-herb seasoning blend 2 teaspoons 5 calories Calories kcal 322 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 94 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 497 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 10 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients Appliance Crockery Cooker R100891 Chicken Drumsticks with Barbecue Sauce New Slow Cooker Favorites 1/23/2007 BBQ Sampler p Whether you like 'em hot and spicy or smoky sweet, everyone will be grabbing for a sample of this barbecue favorite. Just make sure to have plenty of napkins on hand! http://images.meredith.com/bhg/images/recipe/s_R100891.jpg http://images.meredith.com/bhg/images/recipe/l_R100891.jpg 1. Place drumsticks on unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 15 to 20 minutes or until lightly brown, turning once. Place drumsticks in a 3-1/2 or 4-quart slow cooker. 1 2. Combine barbecue sauce, honey, mustard, and Worcestershire sauce; pour over drumsticks. 2 3. Cover; cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. 3 4. Makes: 8 servings 4 chicken drumsticks 3 pounds 1 bottled barbecue sauce 1-1/2 cups 2 honey 1/4 cup 3 yellow mustard 2 teaspoons 4 Worcestershire sauce 1-1/2 teaspoons 5 calories Calories kcal 83 1 protein Protein (g) gm 5 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 20 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 197 7 calcium Calcium (DV%) % 0 15 iron Iron (DV%) % 1 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Crockery Cooker R100890 French Pot Roast New Slow Cooker Favorites 1/23/2007 All-in-One p A slow cooker recipe collection wouldn't be complete without a Fresh Pot Roast recipe, and with the use of bottled French salad dressing this recipe is convenient, quick and delicious. http://images.meredith.com/bhg/images/recipe/s_R100890.jpg http://images.meredith.com/bhg/images/recipe/l_R100890.jpg 1. Trim fat from beef; sprinkle with salt and pepper. Brown beef roast on all sides in hot oil in a large skillet. 1 2. Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables. 2 3. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. 3 4. Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables. 4 5. Makes: 8 servings 5 boneless beef chuck pot roast 1 2-1/2- to 3-pound 1 salt 1/2 teaspoon 2 pepper 1/2 teaspoon 3 cooking oil 1 tablespoon 4 carrots, peeled and cut crosswise into 3-inch pieces 4 medium 5 potatoes, quartered 3 medium 6 onions, cut into wedges 2 medium 7 quick-cooking tapioca 2 tablespoons 8 bottled French salad dressing 1 cup 9 canned beef broth 1/2 cup 10 garlic, minced 3 cloves 11 calories Calories kcal 497.829 1 protein Protein (g) gm 40.256 11 carbohydrate Carbohydrate (g) gm 33.855 8 total fat Total fat (g) gm 22.245 2 cholesterol Cholesterol (mg) mg 100.673 6 saturated sat Saturated Fat (g) gm 4.147 3 monounsaturated fat Monounsaturated Fat (g) gm 5.673 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7.661 5 fiber Fiber (g) gm 3.634 10 total sugar Total sugar (g) gm 10.052 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 26.571645 14 sodium Sodium (mg) mg 671.999 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 36 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Ethnic Cuisine French Appliance Crockery Cooker R100886 Creamy Lemon Chicken New Slow Cooker Favorites 1/23/2007 Table for Two p Flip to the bread and salad chapters, and serve this creamy lemon chicken with one of our featured bagged salad and refrigerated breadstick recipes. 2 servings http://images.meredith.com/bhg/images/recipe/s_R100886.jpg http://images.meredith.com/bhg/images/recipe/l_R100886.jpg 1. Remove skin from chicken. Place frozen green beans and onion in a 1-1/2 quart slow cooker. Place chicken on vegetables. Sprinkle with garlic and pepper. Pour broth over all. 1 2. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 3-1/2 to 4 hours. 2 3. Transfer chicken and vegetables to 2 serving plates; cover to keep warm. 3 4. For sauce, beat cream cheese and shredded lemon peel in a small bowl with an electric mixer on low speed until smooth. Slowly add cooking liquid, beating on low speed until combined. Spoon sauce over chicken and vegetables. Garnish with lemon peel strips, if desired. 4 chicken breast halves with skin and bone (about 1 pound) 2 1 frozen cut green beans 1 9-ounce package 2 onion, cut into very thin wedges 1/2 of a small 3 garlic, minced 1 clove 4 pepper 1/8 teaspoon 5 canned reduced-sodium chicken broth 1/4 cup 6 reduced-fat cream cheese (Neufchatel), cubed 2 ounces 7 finely shredded lemon peel 1/2 teaspoon 8 Lemon peel strips (optional) 9 calories Calories kcal 288 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 107 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 19.485873 14 sodium Sodium (mg) mg 266 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 12 16 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 5 22 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Dairy Vegetables Course Main Dish Appliance Crockery Cooker R100885 Beef Stew for Two New Slow Cooker Favorites 1/23/2007 Table for Two p Soups and stews don't always have to feed the masses. This beef stew was made for two. http://images.meredith.com/bhg/images/recipe/s_R100885.jpg http://images.meredith.com/bhg/images/recipe/l_R100885.jpg 1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker. 1 2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours. 2 3. Makes: 2 servings 3 beef chuck roast, cut into 1-inch cubes 8 ounces 1 no-salt-added tomato juice 1 cup 2 canned reduced-sodium chicken broth 1/2 cup 3 chopped potato 1/2 cup 4 chopped carrot 1/2 cup 5 frozen cut green beans 1/2 cup 6 chopped celery 1/2 cup 7 quick-cooking tapioca 2 teaspoons 8 dried thyme, crushed 1/2 teaspoon 9 salt 1/8 teaspoon 10 pepper 1/8 teaspoon 11 garlic, minced 1 clove 12 calories Calories kcal 246 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 22 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 38.971746 14 sodium Sodium (mg) mg 486 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 24 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beef Vegetables Course Main Dish Appliance Crockery Cooker R100877 Pesto Beans and Pasta New Slow Cooker Favorites 1/23/2007 Veg Out p There's no missing the meat when you have such a thick, rich, and varied mixture topping the pasta! http://images.meredith.com/bhg/images/recipe/s_R100877.jpg http://images.meredith.com/bhg/images/recipe/l_R100877.jpg 1. Combine beans, undrained tomatoes, the sweet peppers, onion, Italian seasoning, black pepper, and garlic in a 3-1/2- or 4-quart slow cooker. Pour vegetable broth and wine over all. 1 2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Transfer bean mixture to a very large serving bowl using a slotted spoon, reserving cooking liquid. Stir pesto into bean mixture. 2 3. Meanwhile, cook pasta according to package directions; drain. Add pasta to bean mixture; gently toss to combine, adding enough of the liquid to make mixture of desired consistency. Sprinkle each serving with Parmesan cheese. 3 4. To serve, spoon pasta mixture into individual pasta bowls; sprinkle with cheese. 4 5. Makes: 6 to 8 servings 5 cannellini beans (white kidney beans), rinsed and drained 2 19-ounce cans 1 Italian-style stewed tomatoes 1 14-1/2-ounce can 2 green sweet pepper, chopped 1 medium 3 red sweet pepper, chopped 1 medium 4 onion, cut into thin wedges 1 medium 5 dried Italian seasoning, crushed 2 teaspoons 6 cracked black pepper 1/2 teaspoon 7 garlic, minced 4 cloves 8 vegetable broth 1/2 cup 9 dry white wine or canned vegetable broth 1/2 cup 10 refrigerated basil pesto 1 7-ounce container 11 dried penne pasta 12 ounces 12 finely shredded Parmesan or Romano cheese 1/2 cup 13 calories Calories kcal 580 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 80 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 10 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 11 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 48.419442 14 sodium Sodium (mg) mg 843 7 calcium Calcium (DV%) % 21 15 iron Iron (DV%) % 25 16 Recipe Category Pasta Sub Category Penne Main Ingredient Pasta Course Main Dish Popular Collections Meatless Main Dish Appliance Crockery Cooker R100876 Farmer's Market Vegetable Soup New Slow Cooker Favorites 1/23/2007 Veg Out p As summer gives way to fall, come home with a bumper-crop of late-season vegetables at their freshest, in-season best, then simmer them slowly in this wonderfully varied soup. http://images.meredith.com/bhg/images/recipe/s_R100876.jpg http://images.meredith.com/bhg/images/recipe/l_R100876.jpg 1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper. 1 2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. 2 3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts. 3 4. Makes: 4 servings 4 5. Garlic Toasts: Brush both sides of eight 1/2-inch baguette slices with 1 tablespoon garlic-flavored olive oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with 2 teaspoons grated Parmesan cheese. Broil for 1 to 2 minutes more or until lightly toasted. 5 rutabaga, peeled and chopped (2 cups) 1/2 of a small 1 roma tomatoes, chopped 2 large 2 carrots or parsnips, chopped 2 medium 3 red-skinned potato, chopped 1 large 4 leeks, chopped 2 medium 5 vegetable broth 3 14-ounce cans 6 fennel seeds, crushed 1 teaspoon 7 dried sage, crushed 1/2 teaspoon 8 pepper 1/2 to 1/4 teaspoon 9 dried bow-tie pasta 1/2 cup 10 torn fresh spinach 3 cups 11 Garlic Toasts (see recipe, below; optional) 12 calories Calories kcal 198 1 protein Protein (g) gm 8 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 2 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 14 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 45.467037 14 sodium Sodium (mg) mg 1313 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 26 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Course Main Dish Popular Collections Vegetarian Appliance Crockery Cooker R100868 Angel Chicken New Slow Cooker Favorites 1/23/2007 All-in-One p Served over pasta or rice, this heavenly chicken and it's golden mushroom sauce make a to-die-for weeknight meal. http://images.meredith.com/bhg/images/recipe/s_R100868.jpg http://images.meredith.com/bhg/images/recipe/l_R100868.jpg 1. Combine mushrooms in a 3-1/2 or 4-quart slow cooker; top with chicken breast. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken. 1 2. Cover; cook on low-heat setting for 4 to 5 hours. 2 3. Serve chicken and sauce over cooked rice. Sprinkle with chives, if desired. 3 4. Makes: 4 servings 4 fresh button mushrooms, quartered 1 8-ounce package 1 fresh shiitake mushrooms, stems removed, caps sliced 1 6-ounce package 2 skinless, boneless chicken breast halves (about 1-1/2pounds) 4 3 butter 1/4 cup 4 Italian dry salad dressing mix 1 0.7-ounce package 5 condensed golden mushroom soup 1 10 3/4-ounce can 6 dry white wine 1/2 cup 7 cream cheese spread with chives and onion 1/2 of an 8-ounce tub 8 Hot cooked rice or angel hair pasta 9 Snipped fresh chives (optional) 10 calories Calories kcal 405 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 110 6 saturated sat Saturated Fat (g) gm 9 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1043 7 starch Starch (d.e.) diabetic exchange 1.5 17 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Pasta Poultry Sub Category Chicken Main Ingredient Pasta Poultry Chicken Course Main Dish Appliance Crockery Cooker R100865 Shrimp & Watercress Salad Better Homes and Gardens 6/1/2007 Everyday Easy p Total cost = $13.22 Cost per serving = $3.30 4 servings http://images.meredith.com/bhg/images/recipe/s_R100865.jpg http://images.meredith.com/bhg/images/recipe/l_R100865.jpg In a large skillet cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool. 1 Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread. 2 fresh asparagus spears, trimmed 1 bunch (12 to 16 oz.) 1 watercress, tough stems removed 6 cups 2 frozen, peeled and deveined cooked shrimp with tails intact, thawed 1 16-oz. pkg. 3 cherry tomatoes, halved 2 cups 4 bottled light raspberry or berry vinaigrette salad dressing 3/4 cup 5 Sea salt; cracked black pepper 6 Cracker Bread (optional) 7 calories Calories kcal 257 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 14 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 227 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 30.114531 14 sodium Sodium (mg) mg 360 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 25 16 15 minutes Start to Finish: Recipe Category Fish & Seafood Salads & Dressings Sub Category Seafood Salads Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients 8 or Fewer Ingredients R100583 Fast Chicken and Rice EAT 2007 3/13/2007 Quick, Quicker, Quickest p High heat and thin pieces of chicken make for a quick cook time. Use your favorite bottled stir-fry sauce. http://images.meredith.com/bhg/images/recipe/s_R100583.jpg http://images.meredith.com/bhg/images/recipe/l_R100583.jpg 1. Stir peas into rice pouch. Heat in microwave according to package directions. 1 2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings. 2 cooked brown or white rice 1 8.8-ounce package 1 frozen peas 1/2 cup 2 chicken breast tenders, halved crosswise 1 pound 3 cooking oil 1 tablespoon 4 bottled stir-fry sauce 1/4 cup 5 Packaged oven-roasted sliced almonds 6 calories Calories kcal 311 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 453 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 8 16 10 min. Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Rice or Grains Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients 30 Minutes or Less One-Dish Meal R100490 Sesame Vegetable Salad Wine Club 7/1/2006 July 2006 p http://images.meredith.com/bhg/images/recipe/s_R100490.jpg http://images.meredith.com/bhg/images/recipe/l_R100490.jpg 1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet and cool slightly; place in an airtight container. Chill at least 1 hour or up to 2 days until ready to serve. 1 2. In a large saucepan cook asparagus and pea pods, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Serve immediately or place in an airtight container and chill up to 2 days. 2 3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Garlic Ginger Soy Dressing; toss well. Sprinkle with sesame seeds. Makes 6 servings. 3 4. Garlic Ginger Soy Dressing: In a screw-top jar combine 1/4 cup rice vinegar; 3 tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon honey and 1 teaspoon soy sauce; 1/2 teaspoon sesame seeds, toasted; 1/4 teaspoon ground ginger; 1/8 teaspoon salt; and dash ground black pepper. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving. 4 chicken breast tenderloins, halved crosswise 8 oz. 1 Salt and ground black pepper 2 olive oil or cooking oil 1 Tbsp. 3 fresh asparagus, trimmed 8 oz. 4 fresh sugar snap or snow pea pods, trimmed 8 oz. 5 watercress, tough stems removed 3 cups 6 yellow sweet pepper, seeded and cut into thin strips 1 medium 7 grape tomatoes 1/2 cup 8 Garlic Ginger Soy Dressing 1 recipe 9 sesame seeds, toasted 1 to 2 tsp. 10 calories Calories kcal 158 1 protein Protein (g) gm 11 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 22 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 73.810125 14 sodium Sodium (mg) mg 159 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 9 16 Recipe Category Salads & Dressings Sub Category Casseroles/Stratas Chicken Eggs Salads Main Ingredient Chicken Vegetables Course Main Dish R100257 Souper Spaghetti Simple Everyday Meals 8/26/2003 Survival Pantry p3 No need to boil water; cook the pasta right in the well-seasoned sauce. Serve the saucy mixture in soup bowls. http://images.meredith.com/bhg/images/recipe/s_R100257.jpg http://images.meredith.com/bhg/images/recipe/l_R100257.jpg 1. In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat. 1 2. Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings. 2 lean ground beef 1 pound 1 onion, chopped 1 medium 2 green sweet pepper, chopped 1 small 3 celery, chopped 1 stalk 4 carrot, chopped 1 medium 5 minced garlic 1 teaspoon 6 diced tomatoes, undrained 2 14-1/2-ounce cans 7 water 2-1/2 cups 8 spaghetti sauce 1 13- to 15-ounce jar 9 sugar 1 tablespoon 10 dried Italian seasoning, crushed 1/2 teaspoon 11 salt 1/2 teaspoon 12 ground black pepper 1/4 teaspoon 13 crushed red pepper Dash 14 spaghetti, broken into 2-inch pieces 2 ounces 15 Fresh herb sprigs (optional) 16 calories Calories kcal 263 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 48 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 37.790784 14 sodium Sodium (mg) mg 960 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 20 16 Recipe Category Soups & Stews Main Ingredient Beef Pasta Vegetables Course Main Dish Popular Collections Low-Fat One-Dish Meal Low-Calorie R100256 Oven-Fried Pork Chops EAT 2007 1/2/2007 5 Fast Under $15 p Coating the chops with the corn bread stuffing mix gives them a delightful crispy crust, which keeps them juicy and moist inside. http://images.meredith.com/bhg/images/recipe/s_R100256.jpg http://images.meredith.com/bhg/images/recipe/l_R100256.jpg 1. Preheat oven to 425 degrees F. 1 2. Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit. 2 3. Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings. 3 egg 1 1 fat-free milk 2 tablespoons 2 packaged corn bread stuffing mix 1 cup 3 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total) 4 4 frozen roasted russet potato pieces 1 20-ounce package 5 calories Calories kcal 513 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 115 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1271 7 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R100254 Chili Macaroni EAT 2007 1/2/2007 Hamburger Help p Wagon wheel macaroni and green beans replace the kidney beans in this chili-style dish. http://images.meredith.com/bhg/images/recipe/s_R100254.jpg http://images.meredith.com/bhg/images/recipe/l_R100254.jpg 1. In a very large skillet, cook ground beef and onion over medium until meat is brown. Drain off fat. Stir undrained tomatoes, tomato juice, chili powder, and garlic salt into meat mixture. Bring to boiling. Stir in pasta and green beans. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until pasta and beans are tender. 1 2. Top with shredded cheddar cheese and and serve with tortilla chips, if desired. Makes 4 servings. 2 lean ground beef or uncooked ground turkey 12 ounces 1 chopped onion (1 medium) 1/2 cup 2 diced tomatoes and green chilies 1 14.5-ounce can 3 tomato juice 1-1/4 cups 4 chili powder 2 teaspoons 5 garlic salt 1/2 teaspoon 6 dried wagon wheel macaroni or elbow macaroni 1 cup 7 frozen cut green beans 1 cup 8 shredded cheddar cheese (4 ounces) (optional) 1 cup 9 Tortilla chips (optional) 10 calories Calories kcal 443 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 83 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 23.61924 14 sodium Sodium (mg) mg 881 7 calcium Calcium (DV%) % 28 15 iron Iron (DV%) % 20 16 Recipe Category Meat Pasta Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 30 Minutes or Less R100253 Chicken Quesadillas EAT 2006 3/1/2006 Express-Lane Meals p http://images.meredith.com/bhg/images/recipe/s_R100253.jpg http://images.meredith.com/bhg/images/recipe/l_R100253.jpg 1. Remove meat from chicken (discard skin and bones). Chop meat; reserve 2 cups. Cover and chill or freeze remaining chicken for another use. 1 2. Spoon chicken evenly on bottom halves of tortillas. Top with spinach and mushrooms. Sprinkle cheese evenly over mushrooms. Fold tortillas in half. 2 3. Heat quesadillas on a griddle over medium heat until browned on both sides and cheese is melted. If desired, serve with salsa and guacamole. Makes 4 servings. 3 deli-roasted chicken 1 2-1/2 lb. 1 flour tortillas 4 8- to 10-inch 2 Fresh spinach leaves 3 sauteed mushrooms 1 cup 4 shredded Monterey Jack cheese 2 cups 5 Salsa (optional) 6 Guacamole (optional) 7 calories Calories kcal 472 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 28 2 cholesterol Cholesterol (mg) mg 120 6 saturated sat Saturated Fat (g) gm 15 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 513 7 calcium Calcium (DV%) % 48 15 iron Iron (DV%) % 18 16 25 min. Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Ethnic Cuisine Mexican R100251 Chicken and Biscuit Pockets EAT 2006 9/1/2006 Picky-Eater Pleasers p Yellow summer squash masquerades as cheese in this filled finger-food. What they don't know is good for them! http://images.meredith.com/bhg/images/recipe/s_R100251.jpg http://images.meredith.com/bhg/images/recipe/l_R100251.jpg 1. Preheat oven to 400 degrees F. Separate biscuits and flatten each with the palm of your hand to a 3-1/2-inch circle. Divide chicken, squash, and cheese evenly among dough circles, placing filling on one side of each dough circle. Fold the other sides of dough circles over filling; pinch edges well to seal.* Arrange filled biscuits on an ungreased baking sheet. Bake in the preheated oven about 10 minutes or until golden. 1 2. Meanwhile, in a small bowl, stir together mayonnaise and mustard. Serve mayonnaise mixture and ranch dressing as dipping sauces for warm biscuits. Makes 5 servings. 2 3. *Note: For a tighter seal, press edges with the tines of a fork. 3 refrigerated buttermilk biscuits 1 6-ounce package (5) 1 finely chopped cooked chicken 1/2 cup 2 coarsely shredded yellow summer squash 1/3 cup 3 shredded Monterey Jack or cheddar cheese 1/4 cup 4 mayonnaise 1/2 cup 5 honey mustard 1 tablespoon 6 bottled ranch salad dressing 1/2 cup 7 calories Calories kcal 414 1 protein Protein (g) gm 8 11 carbohydrate Carbohydrate (g) gm 19 8 total fat Total fat (g) gm 34 2 cholesterol Cholesterol (mg) mg 30 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 19 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 663 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 6 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 30 Minutes or Less Kids' Favorites R100189 Cheesy Chicken and Noodles Simple Everyday Meals unpublished p Jars of pasta sauce are a must for a pantry. For full flavor with less fat, choose light versions of Alfredo-style sauces. http://images.meredith.com/bhg/images/recipe/s_R100189.jpg http://images.meredith.com/bhg/images/recipe/l_R100189.jpg 1. In a 4-quart Dutch ove, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven. 1 2. Stir in sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese. Makes 6 servings. 2 wide egg noodles 12 ounces 1 desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods) 2 cups 2 light Parmesan-Alfredo pasta sauce 1 16-ounce jar 3 frozen cooked chicken breast strips, thawed 1 9-ounce package 4 sliced mushrooms, drained 1 4-1/2-ounce can 5 dry white wine, dry sherry, chicken broth, or milk 2 tablespoons 6 Milk, optional 7 Grated Parmesan cheese 8 calories Calories kcal 427 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 109 6 saturated sat Saturated Fat (g) gm 7 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 966 7 25 min. Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 8 or Fewer Ingredients 30 Minutes or Less R100188 Spaghetti with Cincinnati-Style Marinara 30-Minute Meals bookazine 9/15/2006 Weekday Main Dishes p2 Cincinnati natives enjoy their chili over spaghetti. This versatile recipe lets you create the traditional Ohio favorite in almost no time. http://images.meredith.com/bhg/images/recipe/s_R100188.jpg http://images.meredith.com/bhg/images/recipe/l_R100188.jpg 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion until beef is brown and onion is tender. Drain off fat. Stir chili powder and cinnamon into meat mixture; cook and stir for 2 minutes. 1 2. Add kidney beans, marinara sauce, and the water. Cook over medium heat until boiling, stirring occasionally. 2 3. Place hot cooked spaghetti in a large serving bowl. Spoon beef mixture over spaghetti; sprinkle with cheddar cheese. Makes 6 servings. 3 dried spaghetti 12 ounces 1 ground beef 1 pound 2 chopped onion 1 cup 3 chili powder 1 to 2 tablespoons 4 ground cinnamon 1/4 teaspoon 5 red kidney beans, rinsed and drained 1 15-ounce can 6 marinara sauce 1 14-ounce jar 7 water 1/2 cup 8 shredded cheddar cheese (4 ounces) 1 cup 9 calories Calories kcal 522 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 62 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 7 3 fiber Fiber (g) gm 7 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 527 7 30 min. Start to Finish: Recipe Category Meat Pasta Sub Category Beef Main Ingredient Beans Beef Cheese Pasta Vegetables Course Main Dish Popular Collections 30 Minutes or Less R100186 Pulled Chicken Sandwiches EAT 2006 3/28/2006 Express-Lane Meals p http://images.meredith.com/bhg/images/recipe/s_R100186.jpg http://images.meredith.com/bhg/images/recipe/l_R100186.jpg 1. Remove meat from chicken (discard skin and bones). Use two forks or your fingers to pull meat into shreds. 1 2. In a large skillet, heat the olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir 1 minute more. 2 3. Stir in tomato sauce, chile peppers, thyme, molasses, water, and salt. Bring to boiling. Add the chicken; tossing gently to coat. Heat through. Serve on rolls with pickle slices. Makes 6 sandwiches. 3 deli-roasted chicken 1 2- to 2-1/4-pound 1 olive oil 1 tablespoon 2 onion, cut into 1/4-inch-thick slices 1 medium 3 cider vinegar or white wine vinegar 1/3 cup 4 tomato sauce 1/2 cup 5 seeded and finely chopped fresh red and/or green hot chili peppers 3 to 4 tablespoons 6 snipped fresh thyme 2 tablespoons 7 molasses 2 tablespoons 8 water 2 tablespoons 9 salt 1/2 teaspoon 10 sandwich buns, split 4 11 Bread-and-butter pickle slices 12 calories Calories kcal 445 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 84 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.676253 14 sodium Sodium (mg) mg 990 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 17 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R100185 Meatball Hoagies EAT 2006 9/1/2006 Express-Lane Meals p Choose smaller 1/2-ounce meatballs when making these sandwiches to make it easier to take a bite. http://images.meredith.com/bhg/images/recipe/s_R100185.jpg http://images.meredith.com/bhg/images/recipe/l_R100185.jpg 1. In a large saucepan, cook onion and sweet pepper in hot oil over medium heat for 4 to 5 minutes or until crisp-tender. Add meatballs, marinara sauce, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until meatballs are heated through. 1 2. To serve, place provolone cheese on bottom halves of rolls. Spoon meatball mixture onto each roll. If desired, broil sandwiches 4 to 5 inches from heat for 1 to 2 minutes or until cheese melts. Makes 6 sandwiches. 2 onion, thinly sliced 1 medium 1 red or green sweet pepper, seeded and cut into thin strips 1 medium 2 olive oil 1 tablespoon 3 frozen cooked Italian meatballs 16 ounces 4 refrigerated marinara sauce 2 cups 5 crushed red pepper 1/4 teaspoon 6 hoagie buns or ciabatta rolls, split 6 7 provolone cheese (6 ounces) 6 slices 8 calories Calories kcal 696 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 84 8 total fat Total fat (g) gm 29 2 cholesterol Cholesterol (mg) mg 44 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 15 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 18.304911 14 sodium Sodium (mg) mg 1642 7 calcium Calcium (DV%) % 35 15 iron Iron (DV%) % 28 16 30 min. Start to Finish: Recipe Category Sandwiches Meat Sub Category Beef Main Ingredient Beef Beans Course Main Dish Popular Collections 30 Minutes or Less R100184 Easy Chicken Marinara EAT 2007 1/2/2007 Express-Lane Meals p Use marinara sauce or any of the large variety of pasta sauces available to top the chicken patties. http://images.meredith.com/bhg/images/recipe/s_R100184.jpg http://images.meredith.com/bhg/images/recipe/l_R100184.jpg 1. Place chicken patties on a baking sheet. Bake patties according to package directions. Meanwhile, place sauce in a saucepan and heat through over medium heat. 1 2. Remove baking sheet from oven; turn chicken patties over. Spoon about 1/4 cup sauce over each chicken patty. Top each with cheese. Return to oven and bake for 4 to 5 minutes more or until cheese melts. 2 3. Serve chicken patties over spaghetti with remaining sauce. Makes 4 servings. 3 frozen cooked, breaded chicken patties 4 1 purchased marinara sauce 2 cups 2 shredded mozzarella cheese (2 to 4 ounces) 1/2 to 1 cup 3 Hot cooked spaghetti 4 calories Calories kcal 283 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 36 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.71443 14 sodium Sodium (mg) mg 919 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 5 16 25 min. Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish R100182 Penne with Meat Sauce 30-Minute Meals bookazine 9/15/2006 Weekday Main Dishes p1 Quick-to-grab ingredients make this hearty pasta dish super easy. http://images.meredith.com/bhg/images/recipe/s_R100182.jpg http://images.meredith.com/bhg/images/recipe/l_R100182.jpg 1. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm. 1 2. Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat. In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend or process until smooth. 2 3. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta and olives. Cover and heat through. 3 4. Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves. Makes 6 servings. 4 dried penne 8 ounces 1 lean ground beef 1 pound 2 chopped onion 1/2 cup 3 whole Italian-style tomatoes, undrained 1 14-ounce can 4 Italian-style tomato paste 1/2 of a 6-ounce can 5 dry red wine or tomato juice 1/4 cup 6 sugar 1/2 teaspoon 7 dried oregano, crushed 1/2 teaspoon 8 ground black pepper 1/4 teaspoon 9 sliced pitted ripe olives 1/4 cup 10 shredded reduced-fat mozzarella cheese (2 ounces) 1/2 cup 11 Fresh oregano leaves (optional) 12 calories Calories kcal 339 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 59 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 349 7 25 minutes Start to Finish: Course Main Dish R100180 Meatballs Stroganoff EAT 2006 9/1/2006 Express-Lane Meals p Dijon-style mustard adds tang to a classic stroganoff sauce. http://images.meredith.com/bhg/images/recipe/s_R100180.jpg http://images.meredith.com/bhg/images/recipe/l_R100180.jpg 1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through. 1 2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings. 2 frozen cooked meatballs 1 12- to 16-ounce package 1 lower-sodium beef broth 1 cup 2 sliced mushrooms, drained 1 4-ounce can (drained weight) 3 dairy sour cream 1 8-ounce carton 4 all-purpose flour 2 tablespoons 5 milk 1/2 cup 6 Dijon-style mustard 1 tablespoon 7 hot cooked wide egg noodles 4 cups 8 Snipped fresh parsley (optional) 9 calories Calories kcal 424 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 73 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 696 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 14 16 30 min. Start to Finish: Recipe Category Meat Main Ingredient Beef Course Main Dish Popular Collections 30 Minutes or Less R100178 Rice and Bean Tostadas EAT 2007 1/2/2007 5 Fast Under $15 p Quick-cooking brown rice, canned chili beans, shredded cheese, and purchased tostada shells make easy work of these tostadas. http://images.meredith.com/bhg/images/recipe/s_R100178.jpg http://images.meredith.com/bhg/images/recipe/l_R100178.jpg 1. Preheat oven to 350 degrees F. In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir. Cover and let stand for 5 minutes. Stir undrained chili beans and the corn into rice mixture. Heat through. 1 2. Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through. 2 3. To assemble, place 2 tostada shells on each dinner plate. Top tostadas with shredded lettuce and the rice-bean mixture. Sprinkle with cheddar cheese and top with tomatoes. Makes 4 servings. 3 water 1-1/2 cups 1 quick-cooking brown rice 1-1/2 cups 2 chopped onion (1 medium) 1/2 cup 3 chili beans with chili gravy 1 15-ounce can 4 whole kernel corn, drained 1 8-ounce can 5 purchased tostada shells 8 6 shredded lettuce 3 cups 7 shredded cheddar cheese (2 ounces) 1/2 cup 8 quartered cherry tomatoes 1 cup 9 calories Calories kcal 438 1 protein Protein (g) gm 15 11 carbohydrate Carbohydrate (g) gm 70 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 15 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 11 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 621 7 calcium Calcium (DV%) % 17 15 iron Iron (DV%) % 11 16 Recipe Category Vegetables Main Ingredient Vegetables Course Main Dish Popular Collections Vegetarian R100145 All-American Burgers 30-Minute Meals bookazine 9/15/2006 Weekday Main Dishes p1 If you love cheeseburgers, add a slice of cheddar, Swiss, or pepper cheese to this classic favorite. http://images.meredith.com/bhg/images/recipe/s_R100145.jpg http://images.meredith.com/bhg/images/recipe/l_R100145.jpg 1. For sauce: In a small saucepan, combine ketchup, Worcestershire sauce, steak sauce, sugar, oil, vinegar, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Set aside. 1 2. In a medium bowl, combine meat, salt, and black pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties. 2 3. 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 and brushing often with sauce. Discard any remaining sauce. 3 4. Serve burgers on buns topped with Fresh 'n' Spicy Salsa. If desired, serve with lettuce, cornichons, radish halves, and/or cucumber slices. Makes 4 servings. 4 5. Fresh 'n' Spicy Salsa: In a medium bowl, stir together 1 cup seeded and chopped yellow and/or red tomatoes; 3 tablespoons finely chopped red onion; 1 to 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, finely chopped (seeded, if desired);** 1 tablespoon lime juice; and, if desired, 1 teaspoon honey. Cover and chill until serving time. Makes about 1 cup. 5 6. *Test Kitchen Tip: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches. 6 7. **Test Kitchen Tip: Because chile peppers can 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. 7 ketchup 2 tablespoons 1 Worcestershire sauce 1 tablespoon 2 bottled steak sauce 1 tablespoon 3 sugar 1 teaspoon 4 cooking oil 1 teaspoon 5 vinegar 1 teaspoon 6 bottled minced garlic (1 clove) or 2 tablespoons finely chopped onion 1/2 teaspoon 7 bottled hot pepper sauce Few dashes 8 lean ground beef 1 pound 9 salt 1/4 teaspoon 10 ground black pepper 1/4 teaspoon 11 whole wheat hamburger buns, split and toasted 4 12 Fresh 'n' Spicy Salsa 13 Lettuce, cornichons, radish halves, and/or cucumber slices (optional) 14 calories Calories kcal 336 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 71 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 572 7 Recipe Category Sandwiches Meat Course Main Dish Popular Collections Grilling Appliance Grill Grill, Outdoor Grill, Indoor R100141 Macaroni and Cheese EAT 2007 1/2/2007 Kids Can Cook p Introduce kids to the joy of cooking with an easy recipe they already love; mac and cheese. Once they see how easy it is to make, maybe they'll want to help fix dinner more often. http://images.meredith.com/bhg/images/recipe/s_R100141.jpg http://images.meredith.com/bhg/images/recipe/l_R100141.jpg 1. Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving. Makes 4 servings. 1 2. Oven Macaroni and Cheese: Preheat oven to 350 degrees F. Prepare as above, except increase milk to 2 cups. Transfer mixture to a 2-quart casserole. Bake, uncovered, for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving. 2 dried elbow macaroni or desired-shape pasta (2 cups) 8 ounces 1 butter or margarine 2 tablespoons 2 all-purpose flour 2 tablespoons 3 ground black pepper 1/8 teaspoon 4 fat-free milk 1-1/2 cups 5 sliced reduced-fat process American cheese product, torn 1 12-ounce package 6 calories Calories kcal 507 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 54 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 62 6 saturated sat Saturated Fat (g) gm 11 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1,245 7 Recipe Category Eggs & Cheese Pasta Sub Category Casseroles/Stratas Main Ingredient Eggs Pasta Course Main Dish R100140 Stroganoff-Style Beef with Broccoli EAT 2007 1/2/2007 5 Fast Under $15 p If sour cream or dill is not a favorite of some in your family, serve the sour cream mixture on the side rather than stirring it into the stroganoff. http://images.meredith.com/bhg/images/recipe/s_R100140.jpg http://images.meredith.com/bhg/images/recipe/l_R100140.jpg 1. In a small bowl, stir together sour cream and dillweed; set aside. 1 2. In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender. 2 3. Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm. 3 4. Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings. 4 5. *Tip: Partially freeze beef for easier slicing. 5 light dairy sour cream 1/2 cup 1 dried dillweed 1/4 teaspoon 2 boneless beef top round steak, trimmed and cut into thin bite-size strips* 1 pound 3 cooking oil 1 tablespoon 4 onion, cut into 1/2-inch-thick slices 1 small 5 bottled minced garlic (1 clove) 1/2 teaspoon 6 dried wide noodles (6 ounces) 3 cups 7 broccoli florets 3 cups 8 all-purpose flour 3 tablespoons 9 beef broth 1 14-ounce can 10 tomato paste 3 tablespoons 11 Worcestershire sauce 1 teaspoon 12 Ground black pepper 13 calories Calories kcal 440 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 45 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 96 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 61.410024 14 sodium Sodium (mg) mg 513 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 28 16 30 min. Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R100135 Glazed Teriyaki Pork Chops with Potatoes EAT 2007 1/2/2007 One-Pan Plan p Teriyaki glaze and toasted sesame oil can be found in the Asian section of your supermarket. http://images.meredith.com/bhg/images/recipe/s_R100135.jpg http://images.meredith.com/bhg/images/recipe/l_R100135.jpg 1. Preheat broiler. Brush both sides of chops with the 1/4 cup glaze. Arrange chops on half of the unheated rack of a broiler pan; set aside. 1 2. In a large bowl, toss potatoes with olive oil, sesame oil, salt, and pepper until coated. Arrange potatoes in a single layer on rack next to chops. 2 3. Broil 4 inches from heat for 9 to 11 minutes or until pork is done (160 degrees F) and potatoes are tender, turning pork and potatoes once. 3 4. Place pea pods in a large bowl. Add potatoes and toss to combine. Serve pork with potatoes and pea pods. Pass additional teriyaki glaze. Makes 4 servings. 4 boneless pork loin chops, cut 3/4-inch thick 4 1 teriyaki glaze 1/4 cup 2 tiny new potatoes, quartered 12 ounces 3 olive oil 1 tablespoon 4 toasted sesame oil 1 tablespoon 5 salt 1/4 teaspoon 6 ground black pepper 1/8 teaspoon 7 pea pods, halved lengthwise 1 cup 8 Teriyaki glaze 9 calories Calories kcal 394 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 86 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 27.752607 14 sodium Sodium (mg) mg 626 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 15 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Vegetables Course Main Dish R099802 Potluck Chicken Tetrazzini Better Homes and Gardens 5/1/2007 Pride of the Potluck p244 The original dish was created in 1908 in San Francisco in honor of opera star Luisa Tetrazzini. http://images.meredith.com/bhg/images/recipe/s_R099802.jpg http://images.meredith.com/bhg/images/recipe/l_R099802.jpg 1. Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use. 1 2. In Dutch oven cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan. 2 3. Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. 3 4. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish. 4 5. In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving. Makes 10 (1-cup) servings. 5 purchased roasted chicken 1 1 dried spaghetti or linguine, broken in half 8 oz. 2 fresh asparagus, trimmed and cut into 1-inch pieces 12 oz. 3 small whole fresh mushrooms 8 oz. 4 red and/or yellow sweet peppers, seeded and cut into 1-inch pieces 3 medium 5 butter 2 Tbsp. 6 all-purpose flour 1/4 cup 7 black pepper 1/8 tsp. 8 chicken broth 1 14-oz. can 9 milk 3/4 cup 10 shredded Swiss cheese (2 oz.) 1/2 cup 11 finely shredded lemon peel 1 Tbsp. 12 sourdough bread, cut into cubes (about 1-1/2 cups) 2 slices 13 olive oil 1 Tbsp. 14 snipped fresh parsley 2 Tbsp. 15 calories Calories kcal 282 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 48 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 103.924656 14 sodium Sodium (mg) mg 258 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 13 16 Main Ingredient Chicken Course Main Dish Popular Collections One-Dish Meal R099701 Quick Chicken Panzanella Better Homes and Gardens 5/1/2007 Everyday Easy Carefree Suppers p262 $3.17 per serving http://images.meredith.com/bhg/images/recipe/s_R099701.jpg http://images.meredith.com/bhg/images/recipe/l_R099701.jpg 1. Spoon off 2 tablespoons of tomato liquid. Combine with 1 tablespoon of the olive oil, dash salt, and pepper; set aside. Remove meat from roasted chicken. Cut into pieces. 1 2. In skillet stir bread cubes in 2 tablespoons hot oil over medium heat 5 minutes or until golden. Remove. Add diced tomatoes; toss. Divide on plates. Add cucumbers, chicken, and basil. Pass tomato-oil mixture. Makes 4 servings. 2 3. Pantry Ingredients: oil, salt, pepper. 3 diced tomatoes with green pepper, celery, and onions 1 14-1/2-oz. can 1 olive oil 3 Tbsp. 2 whole roasted chicken 1 2- to 2-1/4-lb. 3 cubed Italian bread 4 cups 4 cucumbers, halved lengthwise and sliced 2 medium 5 torn fresh basil or spinach 1 cup 6 calories Calories kcal 596 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 50 8 total fat Total fat (g) gm 27 2 cholesterol Cholesterol (mg) mg 92 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 14 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 824 7 calcium Calcium (DV%) % 15 15 iron Iron (DV%) % 27 16 20 minutes Start to Finish: Recipe Category Salads & Dressings Meat Sub Category Vegetable Salads Pork Main Ingredient Pork Course Main Dish Popular Collections 5 or Fewer Ingredients R099700 Shrimp Quesadillas Better Homes and Gardens 5/1/2007 Everyday Easy Carefree Suppers p262 $3.70 per serving http://images.meredith.com/bhg/images/recipe/s_R099700.jpg http://images.meredith.com/bhg/images/recipe/l_R099700.jpg 1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently. 1 2. Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings. 2 3. Pantry Item: Nonstick cooking spray. 3 Nonstick cooking spray 1 vegetable tortillas 4 8-inch 2 garlic or spicy three-pepper hummus (1/3 cup) 1/2 a 7-oz. carton 3 peeled, deveined cooked medium shrimp 6 oz. 4 marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped 1 6-oz. jar 5 crumbled feta cheese 1 4-oz. pkg. 6 calories Calories kcal 430 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 42 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 108 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 12 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.314329 14 sodium Sodium (mg) mg 1098 7 calcium Calcium (DV%) % 29 15 iron Iron (DV%) % 14 16 20 minutes Start to Finish: Recipe Category Poultry Sandwiches Sub Category Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients R099699 Lamb Chops with Tomatoes Better Homes and Gardens 5/1/2007 Everyday Easy Carefree Suppers p262 $3.92 per serving http://images.meredith.com/bhg/images/recipe/s_R099699.jpg http://images.meredith.com/bhg/images/recipe/l_R099699.jpg 1. Season chops with salt and pepper. Grill over medium coals 12 to 14 minutes for medium-rare, turning once halfway through grilling. 1 2. Meanwhile, microcook rice according to package directions. In food processor combine tomatoes, green onions, and oregano; process with on/off turns until coarsely chopped. Transfer to bowl; stir in vinegar. Season with salt and pepper. Arrange chops on rice; top with tomato mixture. Makes 4 servings. 2 3. Pantry Ingredients: balsamic vinegar, salt, and pepper 3 lamb loin chops 8 1-inch-thick 1 Salt and pepper 2 cooked long grain rice 1 8.8 oz. pouch 3 plum tomatoes, cut up 4 medium 4 green onions, cut into 1-inch pieces 4 5 snipped fresh oregano 1 Tbsp. 6 balsamic vinegar 1 Tbsp. 7 calories Calories kcal 273 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 70 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 153 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 15 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 5 or Fewer Ingredients Grilling Appliance Blender R099698 Ravioli with Spinach Pesto Better Homes and Gardens 5/1/2007 Everyday Easy Carefree Suppers p259 $2.46 per serving http://images.meredith.com/bhg/images/recipe/s_R099698.jpg http://images.meredith.com/bhg/images/recipe/l_R099698.jpg 1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain. 1 2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed. 2 3. Toss ravioli mixture with pesto. Sprinkle with cheese. Makes 4 servings. 3 refrigerated four-cheese ravioli or tortellini 1 9-oz. pkg. 1 baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick 12 oz. 2 fresh baby spinach 3-1/2 cups 3 torn fresh basil 1/2 cup 4 bottled Caesar Parmesan vinaigrette salad dressing 1/4 cup 5 Shredded Parmesan cheese (optional) 6 calories Calories kcal 218 1 protein Protein (g) gm 11 11 carbohydrate Carbohydrate (g) gm 31 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 27 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 22.438278 14 sodium Sodium (mg) mg 525 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 12 16 20 minutes Start to Finish: Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections 5 or Fewer Ingredients R099697 Chicken and Lemon-Broccoli Alfredo Better Homes and Gardens 5/1/2007 Everyday Easy Carefree Suppers p262 $3.34 per serving http://images.meredith.com/bhg/images/recipe/s_R099697.jpg http://images.meredith.com/bhg/images/recipe/l_R099697.jpg 1. Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through. 1 2. Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer). 2 3. Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings. 3 4. Pantry Items: salt, pepper, olive or cooking oil. 4 skinless, boneless chicken breast halves 4 small 1 Salt and pepper 2 mushrooms, halved 8 oz. 3 olive or cooking oil 1 Tbsp. 4 lemon 1 5 fresh broccoli florets 3 cups 6 refrigerated light Alfredo pasta sauce 1 10-oz. container 7 calories Calories kcal 295 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 91 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 82.66734 14 sodium Sodium (mg) mg 705 7 calcium Calcium (DV%) % 19 15 iron Iron (DV%) % 10 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 5 or Fewer Ingredients R099691 Pork and Peanut Burgers Better Homes and Gardens 5/1/2007 Prize Tested Recipes p4 http://images.meredith.com/bhg/images/recipe/s_R099691.jpg http://images.meredith.com/bhg/images/recipe/l_R099691.jpg 1. In a medium bowl combine onion, peanuts, cilantro, ginger, 3 cloves garlic, red pepper, and 1 teaspoon salt. Add pork; mix well. Shape into four 1/2 inchthick patties to fit rolls. Brush patties with sesame oil; cover and set aside. For sauce, in a small bowl stir together chili sauce, peanut butter, and 1 clove garlic; set aside. 1 2. For charcoal grill place patties on rack of uncovered grill directly over medium coals. Grill for 10 to 13 minutes or until an instant-read thermometer inserted in patties registers 160 degrees F, turning once halfway through grilling. For gas grill preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above. 2 3. Toast rolls. For each serving, place bok choy on roll bottom. Top with a patty, sauce, additional chopped peanuts, and the bun top. Makes 4 servings. 3 finely chopped onion 1/2 cup 1 finely chopped dry roasted peanuts 1/4 cup 2 snipped fresh cilantro 1 Tbsp. 3 grated fresh ginger 1 Tbsp. 4 garlic, minced 3 cloves 5 crushed red pepper 1/4 to 1/2 tsp. 6 lean ground pork 1 lb. 7 sesame oil 1 Tbsp. 8 Asian sweet chili sauce or bottled chili sauce 1/3 cup 9 creamy peanut butter 1 Tbsp. 10 garlic, minced 1 clove 11 French rolls or hamburger buns 4 12 shredded bok choy 1 cup 13 Chopped peanuts 14 calories Calories kcal 574 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 36 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 16 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 1175 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 17 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Prize Tested Recipe Grilling Ethnic Cuisine Asian Appliance Grill, Outdoor R099690 Sassy Turkey Burgers Better Homes and Gardens 5/1/2007 Prize Tested Recipes p1 http://images.meredith.com/bhg/images/recipe/s_R099690.jpg http://images.meredith.com/bhg/images/recipe/l_R099690.jpg 1. For the salsa topping, in a small bowl combine tomato, 1/4 cup of the chopped onions, jalapenos, and bottled salsa. Cover and chill until serving time. 1 2. For the burgers, in a large bowl combine turkey, pork sausage, remaining 3/4 cup onions, Worcestershire sauce, cumin, salt, and pepper. Shape burger mixture in six 3/4-inch-thick patties. 2 3. For charcoal grill place patties on rack of uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in patties registers 160 degrees F, turning once halfway through grilling. For gas grill preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above. Top burgers with salsa mixture. Makes 6 servings. 3 4. *Note: Hot chile peppers contain volatile oils that can burn skin and eyes. Wear plastic or rubber gloves and avoid direct contact with chiles as much as possible. If your bare hands touch peppers, wash your hands well. 4 tomato, chopped (1 cup) 1 1 onion, finely chopped 1 medium 2 seeded and finely chopped fresh jalapeno peppers (2)* 1/4 cup 3 bottled salsa 1/4 cup 4 uncooked ground turkey 1-1/2 lb. 5 bulk pork sausage 1/2 lb. 6 Worcestershire sauce 2 Tbsp. 7 ground cumin 1/2 tsp. 8 salt 1/4 tsp. 9 ground black pepper 1/4 tsp. 10 hamburger buns, split and toasted, if desired 6 11 calories Calories kcal 430 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 27 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 117 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 772 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 21 16 Recipe Category Sandwiches Main Ingredient Pork Turkey Vegetables Course Main Dish Popular Collections Prize Tested Recipe R098906 Ham-Asparagus Strata Better Homes and Gardens 4/1/2007 What's Cooking Ham p206 http://images.meredith.com/bhg/images/recipe/s_R098906.jpg http://images.meredith.com/bhg/images/recipe/l_R098906.jpg 1. In greased 2-quart square baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces. 1 2. In bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 teaspoon black pepper. Pour over layers in dish. Cover; chill for 2 to 24 hours. 2 3. Bake, uncovered, in 325 degree F oven 60 to 65 minutes or until internal temperature registers 170 degree F on an instant-read thermometer. Let stand 10 minutes before serving. Makes 6 servings. 3 English muffins, torn or cut into bite-size pieces (4 cups) 4 1 cubed cooked ham (10 oz.) 2 cups 2 cut-up fresh cooked asparagus or broccoli 2 cups 3 shredded Swiss cheese 4 oz. 4 eggs, beaten 4 5 dairy sour cream 1/4 cup 6 milk 1-1/4 cups 7 finely chopped onion 2 Tbsp. 8 Dijon-style mustard 1 Tbsp. 9 calories Calories kcal 349 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 193 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.352506 14 sodium Sodium (mg) mg 1224 7 calcium Calcium (DV%) % 32 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Course Main Dish R098904 Ham Balls in Barbecue Sauce Better Homes and Gardens 4/1/2007 What's Cooking Ham p204 Buy ground ham in the supermarket or use leftover ham that has been finely diced or ground in a food processor. http://images.meredith.com/bhg/images/recipe/s_R098904.jpg http://images.meredith.com/bhg/images/recipe/l_R098904.jpg 1. In bowl combine eggs, bread crumbs, onion, milk, mustard, and pepper. Add ground ham and pork; mix well. Using about 1/3 cup mixture for each, shape in 12 balls. Place ham balls in lightly greased 2-quart rectangular baking dish. Pour barbecue sauce over meatballs. 1 2. Bake, uncovered, in a 350 degree F oven for 45 minutes or until instant-read therm-ometer inserted into balls registers 160°F. Makes 6 servings. 2 3. Serving Suggestion: If desired, served with fresh spinach and cooked pasta to complete the meal. 3 eggs, beaten 2 1 whole grain bread crumbs (2 slices) 1-1/2 cups 2 finely chopped onion (1 medium) 1/2 cup 3 milk 2 Tbsp. 4 dry mustard 1 tsp. 5 ground black pepper 1/4 tsp. 6 ground cooked ham 12 oz. 7 ground pork or ground beef 12 oz. 8 purchased barbecue sauce 1 cup 9 calories Calories kcal 330 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 143 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 1193 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 15 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R098895 Spring Waldorf Salad Better Homes and Gardens 4/1/2007 Spring Greens p200 http://images.meredith.com/bhg/images/recipe/s_R098895.jpg http://images.meredith.com/bhg/images/recipe/l_R098895.jpg 1. In medium bowl toss apples with lemon juice. On salad plates arrange Boston lettuce, endive, apple wedges, grapes, and almonds. Spoon on Lemon Dressing. Makes 6 side-dish servings. 1 2. Lemon Dressing: In a small bowl stir together one 6-ounce container lemon low-fat yogurt, 1 tablespoon cider vinegar, 1/4 teaspoon salt, 1 tablespoon fresh snipped dill weed or 1/4 teaspoon dried dill weed, and 1/4 teaspoon ground black pepper until well combined. Makes 2/3 cup. 2 Granny Smith apples, cored and cut into wedges 2 medium 1 lemon juice 1 Tbsp. 2 Boston lettuce, separated into leaves 1 head 3 green and/or red Belgian endive, separated into leaves 2 heads 4 seedless green grapes, halved 3/4 cup 5 Marcona almonds or blanched whole almonds, toasted 1/4 cup 6 Lemon Dressing, below 1 recipe 7 calories Calories kcal 112 1 protein Protein (g) gm 4 11 carbohydrate Carbohydrate (g) gm 19 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 1 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 14 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 120 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 6 16 20 minutes Start to Finish: Recipe Category Salads & Dressings Sub Category Salads Main Ingredient Fruit Course Main Dish R098889 Minty Roasted Lamb Chops Better Homes and Gardens 4/1/2007 Spring Greens p200 4 servings http://images.meredith.com/bhg/images/recipe/s_R098889.jpg http://images.meredith.com/bhg/images/recipe/l_R098889.jpg 1. Preheat oven to 450 degrees F. In bowl combine mint, lemon peel, garlic, the 1 teaspoon salt, and pepper. Place chops on rack in shallow roasting pan. Brush both sides of chops with olive oil. Press mint mixture on both sides of chops. Roast, uncovered, 17 to 20 minutes (145 degrees F for medium-rare, 160 degrees F for medium). 1 2. Meanwhile, cook peas according to package directions. Drain. Place in food processor or blender. Add milk and 1/4 teaspoon salt. Cover and process until nearly smooth. Transfer to bowl; stir in tarragon. Drizzle peas with melted butter; top with fresh herb sprigs. Place chops on bread slices alongside peas. Makes 4 servings. 2 snipped fresh mint leaves 1/2 cup 1 finely shredded lemon peel 2 Tbsp. 2 garlic, minced 2 cloves 3 sea salt or kosher salt 1 tsp. 4 freshly ground black pepper 1/2 tsp. 5 lamb rib or loin chops, cut 1 inch thick 8 6 olive oil 2 Tbsp. 7 frozen peas 1 10-oz. pkg. 8 milk, half-and-half, or light cream 1/4 cup 9 sea salt or kosher salt 1/4 tsp. 10 coarsely snipped fresh tarragon 2 Tbsp. 11 Melted butter (optional) 12 Fresh herb sprigs (optional) 13 hearty bread, toasted 4 slices 14 calories Calories kcal 377 1 protein Protein (g) gm 43 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 122 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 25.981164 14 sodium Sodium (mg) mg 811 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 38 16 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish R098843 Skillet Chicken-Chervil Better Homes and Gardens 4/1/2007 Spring Greens p196 http://images.meredith.com/bhg/images/recipe/s_R098843.jpg http://images.meredith.com/bhg/images/recipe/l_R098843.jpg 1. Place chicken in resealable food safe plastic bag, add dressing, seal bag and turn to coat. Marinate chicken in refrigerator about 30 minutes. 1 2. Meanwhile, to make pasta, in a 6-quart Dutch oven bring about 1/2-inch water to boiling. Add spinach; cover and cook about 3 minutes or until wilted. Drain spinach; squeeze dry. Place spinach in food processor bowl, purée. Add flour, eggs, and salt. Cover and process until mixture forms fine crumbs. With processor running, slowly pour 1 Tbsp. of the oil and enough water through feed to form dough into a ball, tube. Transfer dough to lightly floured surface. Cover, let dough rest for 3 minutes. Divide dough into 4 portions. 2 3. Dust work surface with flour. Roll dough into 1/2-inch-wide logs . Slice into 1-inch pieces. Gently roll each dough piece in a ball. Roll dough balls over a lightly floured gnocchi paddle or the tines of a fork to create oval shapes with grooves on one side. Cover pasta; let stand 20 minutes. 3 4. While pasta stands, in the 6-quart pot bring 3 quarts salted water and 1 tablespoon of the olive oil to boiling. Remove chicken from marinade; reserve marinade. Sprinkle chicken with crushed green peppercorns. In an extra large skillet cook chicken in the remaining 2 tablespoons hot oil over medium heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once. Remove chicken; cover and keep warm. Add mushrooms to skillet; cook 4 to 5 minutes or until tender. Add chicken broth and reserved marinade to the skillet. Bring to boiling. Stir in half the chervil. Remove from heat; cover and keep warm. 4 5. Add pasta to boiling water. Reduce heat slightly and boil, uncovered, stirring occasionally, for 2 to 3 minutes or until pasta floats to top. Drain pasta. 5 6. To serve place broth and pasta in bowl; top with chicken and mushrooms. Pour over warm broth mixture. Sprinkle with remaining chervil. Makes 6 servings. 6 skinless boneless chicken breasts halves (about 1-3/4 lb.) 6 medium 1 Italian oil-and-vinegar dressing 1/2 cup 2 fresh spinach, washed, stems removed (8 cups) 8 oz. 3 all-purpose flour 2-1/3 cups 4 eggs, lightly beaten 2 large 5 salt 1/2 tsp. 6 olive oil 4 Tbsp. 7 water 1 to 3 Tbsp. 8 green peppercorns, coarsely crushed (optional) 1 tsp. 9 baby portobella mushrooms, coarsely chopped 8 oz. 10 chicken broth 2-1/4 cup 11 torn fresh chervil or Italian flat-leaf parsley 1/4 cup 12 calories Calories kcal 547 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 42 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 148 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.352506 14 sodium Sodium (mg) mg 698 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 28 16 Recipe Category Pasta Main Ingredient Pasta Chicken Course Main Dish Appliance Food Processor R098841 Cherry-Stuffed Ham Better Homes and Gardens 4/1/2007 Prize Tested Recipes p4 http://images.meredith.com/bhg/images/recipe/s_R098841.jpg http://images.meredith.com/bhg/images/recipe/l_R098841.jpg 1. Preheat oven to 325 degrees F. In a small saucepan combine 1/2 cup of the dried cherries and the cherry juice; bring just to boiling. Remove from heat and let stand for 15 minutes. Drain cherries and discard juice. 1 2. With a sharp knife cut three or four 1-1/2- to 2-inch-deep slits in ham, making cuts at a right angle to the direction ham will be sliced. Press in soaked cherries as each slit is made. Place ham on rack in shallow roasting pan. Cover with foil. Roast for 2 hours or until a meat thermometer registers 140 degrees F. 2 3. With a spoon transfer peach preserves into a small bowl; with kitchen shears snip any large pieces of fruit. Add remaining dried cherries and lemon juice. Spoon 1/2 cup of the preserves mixture over ham. Bake, uncovered, for 10 minutes. In a small saucepan heat the remaining preserves mixture; pass with ham. Makes 10 to 12 servings. 3 dried tart cherries, chopped 1 cup 1 cherry juice or orange juice 1/2 cup 2 cooked boneless ham 1 3- to 4-lb. 3 peach preserves 1 18-oz. jar 4 lemon juice 2 Tbsp. 5 calories Calories kcal 413 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 52 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 78 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 32 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 1795 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 10 16 Recipe Category Meat Sub Category Pork Main Ingredient Ham (Pork) Course Main Dish Popular Collections Prize Tested Recipe Holiday Easter R098830 Triple-Mango Chicken Better Homes and Gardens 4/1/2007 Everyday Easy Spring Dinners p218 $1.75 per serving 4 servings http://images.meredith.com/bhg/images/recipe/s_R098830.jpg http://images.meredith.com/bhg/images/recipe/l_R098830.jpg 1. In very large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally. 1 2. Meanwhile, place zucchini and 1/4 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini. Season with salt and crushed red pepper. 2 3. Test Kitchen Tip: Mango nectar, carrot juice, or orange juice may be substituted for the mango-blend drink. 3 olive oil 1 Tbsp. 1 skinless, boneless chicken breast halves 4 small 2 mango, seeded, peeled and cubed 1 3 mango-blend fruit drink 1/2 cup 4 mango chutney 1/4 cup 5 zucchini, thinly sliced lengthwise 2 medium 6 calories Calories kcal 274 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 22 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 34.838379 14 sodium Sodium (mg) mg 277 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 8 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients R098828 Herbed Steaks with Horseradish Better Homes and Gardens 4/1/2007 Everyday Easy Spring Dinners p218 $3.37 per serving http://images.meredith.com/bhg/images/recipe/s_R098828.jpg http://images.meredith.com/bhg/images/recipe/l_R098828.jpg 1. Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme. 1 2. Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers, and herbed mayonnaise. Makes 4 servings. 2 beef top loin steaks, 1-inch thick 2 12- to 14-oz. 1 prepared horseradish 2 Tbsp. 2 Dijon-style mustard 1 Tbsp. 3 snipped fresh Italian flat-leaf parsley 2 tsp. 4 snipped fresh thyme 1 tsp. 5 Broiled Cherry Tomatoes (optional) 6 Broiled sweet pepper strips (optional) 7 Herbed mayonnaise (optional) 8 calories Calories kcal 284 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 84 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 351 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 19 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients R098827 Fast Nicoise Salad Better Homes and Gardens 4/1/2007 Everyday Easy Spring Dinners p218 $2.05 per serving http://images.meredith.com/bhg/images/recipe/s_R098827.jpg http://images.meredith.com/bhg/images/recipe/l_R098827.jpg 1. Melt 1 tablespoon butter over medium heat in large skillet. Add potatoes. Cover and cook about 15 minutes or until golden, stirring occasionally. 1 2. Meanwhile, place greens on plates. Top with tuna, tomatoes, and potatoes. Drizzle vinaigrette. Season with salt and pepper. Makes 4 servings. 2 3. *Note: If you can't find lemon pepper tuna, use any herb-seasoned tuna. 3 butter 1 Tbsp. 1 refrigerated red potato wedges 2 cups 2 packaged mixed salad greens 6 cups 3 or cans lemon-pepper chunk light tuna* 2 5-oz. pouches 4 cherry tomatoes 1 cup 5 bottled roasted garlic vinaigrette salad dressing 1/3 to 1/2 cup 6 calories Calories kcal 269 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 31 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 426 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 5 16 20 minutes Start to Finish: Recipe Category Salads & Dressings Fish & Seafood Sub Category Salads Fish Main Ingredient Fish Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less R098826 Salmon with Matzo Crust Better Homes and Gardens 4/1/2007 Everyday Easy Spring Dinners p214 $2.35 per serving http://images.meredith.com/bhg/images/recipe/s_R098826.jpg http://images.meredith.com/bhg/images/recipe/l_R098826.jpg 1. Preheat oven to 450 degrees F. In blender or food processor combine matzo, dill, salt, and pepper. Cover; blend or process until coarse. Transfer to sheet of waxed paper or shallow container. 1 2. Brush shallow baking pan with oil. Brush fish with oil. Roll in crumb mixture; place in prepared pan. Drizzle with remaining oil. 2 3. Bake, uncovered, 10 to 12 minutes or until fish flakes easily when tested with fork. Serve with lemon wedges, fresh dill sprigs, and steamed green beans. Makes 4 servings. 3 matzo (1-1/2-oz.), broken up 1-1/2 6-inch square 1 fresh dill or 1-1/2 tsp. dried dill weed 2 Tbsp. 2 salt 1/2 tsp. 3 ground black pepper 1/4 tsp. 4 olive or cooking oil 3 Tbsp. 5 skinless salmon fillets, 1-inch thick 4 4 to 5-oz. 6 Lemon wedges (optional) 7 Fresh dill sprigs (optional) 8 Steamed green beans (optional) 9 calories Calories kcal 340 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 12 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 358 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 5 16 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less Holiday Passover R098701 Spicy Jalapeno-Shrimp Pasta Biggest Book of Diabetic Recipes 12/13/2005 Fish and Seafood p183 http://images.meredith.com/bhg/images/recipe/s_R098701.jpg http://images.meredith.com/bhg/images/recipe/l_R098701.jpg 1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Meanwhile, cook linguine according to package directions. 1 2. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add chile peppers and garlic to hot skillet; cook and stir for 1 minute. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt, and black pepper; heat through. 2 3. Drain linguine; toss with shrimp mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings. 3 4. *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. 4 fresh or frozen peeled and deveined large shrimp 12 ounces 1 dried linguine 8 ounces 2 Nonstick cooking spray 3 fresh jalapeno chile peppers, seeded and finely chopped* 1 or 2 4 garlic, minced 2 cloves 5 cherry tomatoes, halved or quartered, or chopped tomatoes 2 cups 6 salt 1/2 teaspoon 7 black pepper 1/4 teaspoon 8 Finely shredded Parmesan cheese (optional) 9 calories Calories kcal 321 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 48 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 129 6 saturated sat Saturated Fat (g) gm 0 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 423 7 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 30 minutes Start to Finish: Recipe Category Pasta Fish & Seafood Sub Category Seafood Linguini Main Ingredient Pasta Fish Course Main Dish Popular Collections Prize Tested Recipe 5 or Fewer IngredientsDiabetic Diabetic Ethnic Cuisine Italian R098696 Fast Fajita Roll-Ups Biggest Book of Diabetic Recipes 12/13/2005 Kids' Favorites p347 http://images.meredith.com/bhg/images/recipe/s_R098696.jpg http://images.meredith.com/bhg/images/recipe/l_R098696.jpg 1. If desired, partially freeze beef for easier slicing. If using beef, trim fat from meat. Cut beef or chicken into bite-size strips. 1 2. Wrap tortillas tightly in foil. Heat in a 350 degree oven about 10 minutes or until heated through. 2 3. Meanwhile, coat an unheated 12-inch nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add meat, onion, and sweet pepper to hot skillet. Cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing. 3 4. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa, and, if desired, sour cream. Makes 4 servings. 4 beef flank steak or sirloin steak or skinless, boneless chicken breast halves 12 ounces 1 whole wheat, spinach, or flour tortillas 4 8-inch 2 Nonstick cooking spray 3 finely chopped onion 1/3 cup 4 finely chopped green sweet pepper 1/3 cup 5 chopped tomato 1/2 cup 6 bottled reduced-fat Italian salad dressing 2 tablespoons 7 shredded reduced-fat cheddar cheese (2 ounces) 1/2 cup 8 purchased salsa or bottled taco sauce 1/4 cup 9 light dairy sour cream (optional) 1/4 cup 10 calories Calories kcal 337 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 45 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 664 7 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 20 minutes Start to Finish: Recipe Category Meat Sandwiches Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients 30 Minutes or Less Stir-Fry Kids' FavoritesDiabetic Diabetic Ethnic Cuisine Mexican R098695 Saucy Chicken Parmesan Biggest Book of Diabetic Recipes 12/13/2005 Kids' Favorites p343 http://images.meredith.com/bhg/images/recipe/s_R098695.jpg http://images.meredith.com/bhg/images/recipe/l_R098695.jpg 1. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to flatten slightly (about 1/2 inch thick). Remove plastic wrap. 1 2. Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a shallow dish combine egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons Parmesan cheese, the Italian seasoning, and pepper. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture. Place coated chicken pieces in prepared baking pan. 2 3. Bake in a 400° degree oven about 15 minutes or until chicken is tender and no longer pink (170 degrees F). 3 4. Meanwhile, in a small saucepan warm spaghetti sauce over low heat. Divide pasta among 4 dinner plates. Place chicken on top of pasta. Spoon spaghetti sauce over chicken. If desired, sprinkle with additional Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 4 servings. 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds) 4 1 Nonstick cooking spray 2 slightly beaten egg white 1 3 water 1 tablespoon 4 cornflakes, crushed (about 1/3 cup) 3/4 cup 5 grated Parmesan cheese 2 tablespoons 6 dried Italian seasoning, basil, or oregano, crushed, or 1 teaspoon snipped fresh basil or oregano 1/4 teaspoon 7 black pepper 1/8 teaspoon 8 spaghetti sauce 1-1/3 cups 9 dried spaghetti, fettuccine, or other pasta, cooked according to package directions and drained 4 ounces 10 Grated Parmesan cheese (optional) 11 Fresh herb sprigs (optional) 12 calories Calories kcal 312 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 68 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 566 7 starch Starch (d.e.) diabetic exchange 1 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1.5 20 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Kids' FavoritesDiabetic Diabetic Ethnic Cuisine Italian R098694 Hungarian Goulash Biggest Book of Diabetic Recipes 12/13/2005 Slow Cooker p321 http://images.meredith.com/bhg/images/recipe/s_R098694.jpg http://images.meredith.com/bhg/images/recipe/l_R098694.jpg 1. In a 3-1/2- or 4-quart slow cooker combine onions, sweet peppers, and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt, and black pepper. Pour over meat. 1 2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 2 3. Serve over hot cooked noodles. Makes 10 servings. 3 chopped onions 3 cups 1 coarsely chopped green sweet peppers 1-1/2 cups 2 garlic, minced 3 cloves 3 beef stew meat, cut into 1-inch cubes 3 pounds 4 tomato paste 1 6-ounce can 5 water 1/2 cup 6 Hungarian paprika or regular paprika 4 teaspoons 7 salt 1/4 teaspoon 8 black pepper 1/4 teaspoon 9 hot cooked noodles 6 cups 10 calories Calories kcal 340 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 112 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 170 7 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Diabetic R098693 Southwestern Shredded Beef Sandwiches Biggest Book of Diabetic Recipes 12/13/2005 Slow Cooker p304 http://images.meredith.com/bhg/images/recipe/s_R098693.jpg http://images.meredith.com/bhg/images/recipe/l_R098693.jpg 1. Trim fat from roast. In a small bowl combine cumin, chili powder, salt, and black pepper. Sprinkle evenly over roast; rub in with your fingers. If necessary, cut roast to fit into a 4- or 4-1/2-quart slow cooker. Place roast in slow cooker. Add onion, undrained tomatoes, green chile peppers, and, if desired, jalapeno chile peppers. 1 2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer roast to a cutting board, reserving juices in slow cooker. Using 2 forks, gently separate the meat into thin shreds. Return meat to slow cooker; heat through. Stir in cilantro. 2 3. To serve, sprinkle cheese over bottoms of onion or kaiser rolls. Using a slotted spoon, place about 1/2 cup of the meat mixture on top of cheese on each bun. If desired, add a lettuce leaf to each. Replace roll tops. Makes 16 servings. 3 4. *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. 4 boneless beef chuck pot roast 1 3- to 3-1/2-pound 1 ground cumin 1 tablespoon 2 chili powder 1 tablespoon 3 salt 1/4 teaspoon 4 black pepper 1/8 teaspoon 5 coarsely chopped onion 1 cup 6 stewed tomatoes, undrained 1 14 1/2-ounce can 7 chopped green chile peppers or two 4-ounce cans chopped green chile peppers 1 7-ounce can 8 chopped pickled jalapeno chile peppers* (optional) 2 tablespoons 9 snipped fresh cilantro 1/4 cup 10 shredded reduced-fat cheddar or Monterey Jack cheese (8 ounces) 2 cups 11 onion or Kaiser rolls, split and toasted 16 12 Lettuce leaves (optional) 13 calories Calories kcal 338 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 60 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 591 7 starch Starch (d.e.) diabetic exchange 2 17 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Sandwiches Main Ingredient Beef Course Main Dish Popular Collections Diabetic R098692 Shortcut Chicken Mole Biggest Book of Diabetic Recipes 12/13/2005 Cooking for 2 p276 http://images.meredith.com/bhg/images/recipe/s_R098692.jpg http://images.meredith.com/bhg/images/recipe/l_R098692.jpg 1. Cook rice according to package directions; keep warm. 1 2. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet pepper and onion to hot skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add chicken, salsa, cocoa powder, and cumin to skillet. Heat through, stirring gently. Serve chicken with hot cooked rice. If desired, garnish with fresh herb sprigs. Makes 2 servings. 2 quick-cooking rice 3/4 cup 1 Nonstick cooking spray 2 red and/or yellow sweet pepper, cut into bite-size pieces 1 medium 3 onion, cut into thin wedges 1/2 of a small 4 cooked chicken, cut into bite-size strips 6 ounces 5 purchased salsa 1 cup 6 unsweetened cocoa powder 1 tablespoon 7 ground cumin 1/2 teaspoon 8 Fresh herb sprigs (optional) 9 calories Calories kcal 354 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 76 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 356 7 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections Diabetic R098687 Egg-Vegetable Salad Wraps Biggest Book of Diabetic Recipes 12/13/2005 Sandwiches and Wraps p269 http://images.meredith.com/bhg/images/recipe/s_R098687.jpg http://images.meredith.com/bhg/images/recipe/l_R098687.jpg 1. In a large bowl combine eggs, cucumber, yellow summer squash or zucchini, carrot, and red onion. For dressing, in a small bowl stir together mayonnaise dressing, Dijon mustard, milk, tarragon or basil, salt, and paprika. Pour the dressing over egg mixture; toss gently to coat. 1 2. For each sandwich, place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce, slightly off center. Spoon about 1/2 cup of the egg mixture on top of the tomato slices. Roll up tortilla. If necessary, secure with toothpicks. Cut the tortilla rolls in half crosswise. Makes 6 sandwiches. 2 hard-cooked eggs, chopped 6 1 chopped cucumber 1/2 cup 2 chopped yellow summer squash or zucchini 1/2 cup 3 shredded carrot 1/4 cup 4 chopped red onion 2 tablespoons 5 low-fat mayonnaise dressing 1/4 cup 6 Dijon-style mustard 2 tablespoons 7 fat-free milk 1 tablespoon 8 snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed 1 teaspoon 9 salt 1/4 teaspoon 10 paprika 1/8 teaspoon 11 leaf lettuce leaves 6 12 whole wheat flour tortillas 6 6- to 7-inch 13 plum tomatoes, thinly sliced 2 14 calories Calories kcal 196 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 212 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 596 7 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 1 24 35 minutes Start to Finish: Recipe Category Sandwiches Main Ingredient Eggs Vegetables Course Main Dish Popular Collections Meatless Main Dish Diabetic R098686 Sauteed Pork & Pear Salad Biggest Book of Diabetic Recipes 12/13/2005 Main Dish Salads p252 http://images.meredith.com/bhg/images/recipe/s_R098686.jpg http://images.meredith.com/bhg/images/recipe/l_R098686.jpg 1. Trim fat from pork. Cut pork across the grain into thin, bite-size strips. Sprinkle with pepper and sage. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add pork. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. Cover and keep warm. 1 2. For dressing, in the same skillet combine pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet. 2 3. Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture. Drizzle with dressing. Serve immediately. Makes 4 servings. 3 boneless pork top loin roast or pork tenderloin 8 ounces 1 black pepper 1/2 teaspoon 2 dried sage, crushed, or 1-1/2 teaspoons snipped fresh sage 1/2 teaspoon 3 Nonstick cooking spray 4 coarsely chopped hazelnuts or almonds, toasted 1/4 cup 5 unsweetened pineapple juice 1/2 cup 6 olive oil 1 tablespoon 7 honey 1 tablespoon 8 Dijon-style mustard 2 teaspoons 9 torn mixed salad greens 6 cups 10 pears, cored and sliced 2 medium 11 calories Calories kcal 260 1 protein Protein (g) gm 15 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 31 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 92 7 fruit Fruit (d.e.) diabetic exchange 1 18 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 30 minutes Start to Finish: Recipe Category Salads & Dressings Sub Category Salads Pork Main Ingredient Pork Leafy Greens Course Main Dish Popular Collections Diabetic R098685 Mediterranean Beef Salad with Lemon Vinaigrette Biggest Book of Diabetic Recipes 12/13/2005 Main Dish Salads p251 http://images.meredith.com/bhg/images/recipe/s_R098685.jpg http://images.meredith.com/bhg/images/recipe/l_R098685.jpg 1. Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak. 1 2. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette. Makes 4 servings. 2 3. Lemon Vinaigrette: In a screw-top jar combine 1/4 cup olive oil; 1/2 teaspoon finely shredded lemon peel; 3 tablespoons lemon juice; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; and 2 cloves garlic, minced. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup. 3 boneless beef top sirloin steak, cut 1 inch thick 1 pound 1 salt 1/4 teaspoon 2 black pepper 1/8 teaspoon 3 torn romaine leaves 4 cups 4 red onion, thinly sliced and separated into rings 1/2 of a small 5 halved cherry or grape tomatoes 1 cup 6 crumbled feta cheese (2 ounces) 1/2 cup 7 Lemon Vinaigrette 1 recipe 8 calories Calories kcal 198 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 5 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 81 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 365 7 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Salads & Dressings Sub Category Salads Main Ingredient Beef Leafy Greens Course Main Dish Popular Collections Diabetic 8 or Fewer Ingredients 5 or Fewer Ingredients R098681 Soy-Lime Scallops with Leeks Biggest Book of Diabetic Recipes 12/13/2005 Fish and Seafood p179 http://images.meredith.com/bhg/images/recipe/s_R098681.jpg http://images.meredith.com/bhg/images/recipe/l_R098681.jpg 1. Thaw scallops, if frozen. Rinse scallops, pat dry with paper towels. For marinade, in a small bowl combine soy sauce and rice vinegar; set aside. 1 2. Trim root ends and green tops of leeks. Rinse leeks thoroughly to remove any grit. 2 3. Place leeks, scallops, and scallions in a resealable plastic bag set in a shallow dish. Pour marinade over scallops and vegetables. Seal bag; turn to coat scallops and vegetables. Marinate in refrigerator for 30 minutes. 3 4. Remove scallops, leeks, and scallions from bag. Discard marinade. Place leeks, scallops, scallions, and lime halves (cut sides down) on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until scallops are opaque, turning scallops and vegetables occasionally. Remove scallions from grill rack before they overbrown. 4 5. To serve, transfer leeks and scallions to 4 dinner plates. Top with scallops. Using grilling tongs, remove limes from grill and squeeze over scallops. Makes 4 servings. 5 fresh or frozen sea scallops 1 pound 1 reduced-sodium soy sauce 1/4 cup 2 rice vinegar 1/4 cup 3 baby leeks 4 4 green scallions, red scallions, or green onions 8 medium 5 lime, halved 1 medium 6 calories Calories kcal 130 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 1 2 cholesterol Cholesterol (mg) mg 37 6 saturated sat Saturated Fat (g) gm 0 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 478 7 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Fish Course Main Dish Popular Collections Diabetic 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R098674 Baked Orange Roughy with Citrus Salsa Biggest Book of Diabetic Recipes 12/13/2005 Fish and Seafood p170 http://images.meredith.com/bhg/images/recipe/s_R098674.jpg http://images.meredith.com/bhg/images/recipe/l_R098674.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the 1/4 teaspoon salt and the pepper. Arrange fish in a single layer in a greased baking dish. Bake in a 450 degree oven for 6 to 9 minutes or until fish flakes easily when tested with a fork. 1 2. Meanwhile, for salsa, stir together oranges, avocado, jicama, red onion, cilantro, lime juice, chile pepper, and the 1/8 teaspoon salt. Spoon salsa over fish. If desired, serve with lime wedges. Makes 4 servings. 2 3. *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. 3 fresh or frozen orange roughy or other whitefish fillets, cut 1/2 to 3/4 inch thick 4 5-ounce 1 salt 1/4 teaspoon 2 black pepper 1/8 teaspoon 3 oranges, peeled and chopped 2 4 avocado, halved, pitted, peeled, and chopped 1 medium 5 chopped, peeled jicama 1/2 cup 6 of a small red onion, cut into thin wedges 1/2 7 snipped fresh cilantro 1 tablespoon 8 lime juice 1 tablespoon 9 fresh jalapeno chile pepper, seeded and finely chopped* 1/2 of a small 10 salt 1/8 teaspoon 11 Lime wedges (optional) 12 calories Calories kcal 198 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 28 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 312 7 fruit Fruit (d.e.) diabetic exchange .5 18 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 30 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Vegetables Course Main Dish Popular Collections Low-Fat Low-Sodium Low-Calorie 30 Minutes or LessDiabetic Diabetic R098673 Grilled Bass with Strawberry Salsa Biggest Book of Diabetic Recipes 12/13/2005 Fish and Seafood p169 http://images.meredith.com/bhg/images/recipe/s_R098673.jpg http://images.meredith.com/bhg/images/recipe/l_R098673.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon salt, and the cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers. 1 2. Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time. 2 3. Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish. Makes 4 servings. 3 4. *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. 4 5. **NOTE: To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally. 5 fresh or frozen sea bass or halibut steaks, 1-inch thick 4 4- to 5-ounce 1 small lime 1 2 salt 1/4 teaspoon 3 cayenne pepper 1/4 teaspoon 4 chopped fresh strawberries 1 cup 5 finely chopped seeded fresh poblano chile pepper (1/2 of a small)* 1/4 cup 6 snipped fresh cilantro 2 tablespoons 7 cumin seeds, toasted** 1/2 teaspoon 8 salt 1/8 teaspoon 9 calories Calories kcal 137 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 7 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 46 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 299 7 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling Diabetic Appliance Grill Grill, Outdoor R098672 Bangkok Stir-Fry Biggest Book of Diabetic Recipes 12/13/2005 Poultry p129 http://images.meredith.com/bhg/images/recipe/s_R098672.jpg http://images.meredith.com/bhg/images/recipe/l_R098672.jpg 1. For sauce, in a small bowl stir together fish sauce, lime juice, and lemongrass or lemon peel; set aside. 1 2. Coat an unheated large nonstick wok or 12-inch nonstick skillet with nonstick cooking spray. Preheat wok or skillet over medium-high heat. Add red onion and garlic to hot wok or skillet; cook and stir for 2 minutes. Add cucumber, pineapple, and chile peppers. Cook and stir for 2 minutes more. Remove from wok or skillet. 2 3. Add chicken to hot wok or skillet. Cook and stir for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok or skillet; add pea pods. Add sauce. Cook and stir about 1 minute or until heated through. Serve immediately over hot cooked rice. If desired, sprinkle with snipped cilantro. Makes 4 servings. 3 4. *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. 4 fish sauce (nam pla) 2 tablespoons 1 lime juice 1 tablespoon 2 minced fresh lemongrass or 1 teaspoon finely shredded lemon peel 2 teaspoons 3 Nonstick cooking spray 4 red onion, halved lengthwise and sliced 1 medium 5 garlic, minced 3 cloves 6 cucumber, cut into thin bite-size strips (about 1 cup) 1 small 7 of a pineapple, peeled, cored, and cut into bite-size pieces 1/4 8 fresh jalapeno chile peppers, seeded and finely chopped* 1 or 2 9 skinless, boneless chicken breast halves, cut into thin bite-size strips 12 ounces 10 sugar snap pea pods, trimmed 1 cup 11 hot cooked brown, jasmine, or basmati rice 3 cups 12 Snipped fresh cilantro or parsley (optional) 13 calories Calories kcal 327 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 49 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 49 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 5 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 541 7 starch Starch (d.e.) diabetic exchange 2.5 17 fruit Fruit (d.e.) diabetic exchange .5 18 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 25 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Diabetic Ethnic Cuisine Asian R098671 Lamb & Peppers Biggest Book of Diabetic Recipes 12/13/2005 Lamb and Veal p156 http://images.meredith.com/bhg/images/recipe/s_R098671.jpg http://images.meredith.com/bhg/images/recipe/l_R098671.jpg 1. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 10 to 15 minutes or until medium doneness (160 degrees F), turning once halfway through broiling time. Transfer to a serving platter. 1 2. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet peppers, oregano, and garlic to hot skillet. Cook and stir for 6 to 8 minutes or until sweet peppers are crisp-tender. Stir in olives; heat through. Spoon sweet pepper mixture over chops. If desired, garnish with whole chile peppers. Makes 4 servings. 2 lamb loin or rib chops, cut 1 inch thick (about 2 pounds total) 8 1 Nonstick cooking spray 2 green, red, and/or yellow sweet peppers, cut into 1-inch pieces 3 small 3 snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 tablespoon 4 garlic, minced 2 cloves 5 sliced pitted green olives or ripe olives 1/4 cup 6 Small whole chile peppers (optional) 7 calories Calories kcal 194 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 275 7 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 25 minutes Start to Finish: Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Popular Collections Diabetic 8 or Fewer Ingredients 5 or Fewer Ingredients R098664 Pork Diane Biggest Book of Diabetic Recipes 12/13/2005 Beef and Pork p98 Worcestershire sauce, Dijon mustard, and a double dose of lemon--lemon juice and lemon-pepper seasoning--add zest to this tender, juicy pork loin. http://images.meredith.com/bhg/images/recipe/s_R098664.jpg http://images.meredith.com/bhg/images/recipe/l_R098664.jpg 1. For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside. 1 2. Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or until pork juices run clear (160 degrees F), turning once halfway through cooking time. Remove from heat. Transfer chops to a serving platter; cover and keep warm. 2 3. Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops. Sprinkle with chives. Makes 4 servings. 3 water 1 tablespoon 1 Worcestershire sauce for chicken 1 tablespoon 2 lemon juice 1 teaspoon 3 Dijon-style mustard 1 teaspoon 4 boneless pork top loin chops, cut 3/4 to 1 inch thick 4 3-ounce 5 lemon-pepper seasoning 1/2 to 1 teaspoon 6 butter or margarine 1 tablespoon 7 snipped fresh chives, parsley, or oregano 1 tablespoon 8 calories Calories kcal 131 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 55 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 377 7 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 25 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients Low-Sodium Low-Calorie 30 Minutes or LessDiabetic Diabetic R098663 Caribbean Pork with Sweet Potatoes Biggest Book of Diabetic Recipes 12/13/2005 Beef and Pork p91 This dish is pretty to look at and pretty hot-tasting too. Pickapeppa sauce and a fruit salsa give this meat and potatoes roast a Caribbean kick. http://images.meredith.com/bhg/images/recipe/s_R098663.jpg http://images.meredith.com/bhg/images/recipe/l_R098663.jpg In a small bowl combine 3 tablespoons of the Pickapeppa sauce, the garlic, and thyme; set aside. 1 Trim fat from roast. Brush garlic mixture on all sides of roast. Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 45 minutes. 2 Meanwhile, in a medium saucepan cook sweet potatoes in boiling, lightly salted water about 8 minutes or just until tender; drain. Toss sweet potatoes with remaining 1 tablespoon Pickapeppa sauce. Place sweet potatoes around roast in pan. Continue roasting for 30 to 45 minutes more or until internal temperature registers 155 degrees F. Cover meat with foil and let stand on a wire rack for 15 minutes. The temperature of the meat after standing should be 160 degrees F. 3 To serve, slice roast. Serve with sweet potatoes and Mango-Jicama Salsa. Garnish with cilantro if desired. Makes 8 servings. 4 Mango-Jicama Salsa: Drain one 8-ounce can pineapple tidbits (juice pack), reserving 2 tablespoons of the juice. In a medium bowl combine pineapple; reserved pineapple juice; 1 cup peeled, chopped jicama; 1 medium mango, peeled, seeded, and chopped; 1 large tomato, seeded and chopped; 1 green onion, sliced; 1 or 2 fresh jalapeno chile peppers, seeded and finely chopped;** 1 tablespoon lime juice; and 1/8 teaspoon salt. Cover and refrigerate until serving time or up to 24 hours. 5 *NOTE: If you can't find Pickapeppa sauce, substitute 3 tablespoons Worcestershire sauce mixed with a dash of bottled hot pepper sauce. 6 **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. 7 Pickapeppa sauce* 4 tablespoons 1 garlic, minced 2 cloves 2 snipped fresh thyme or 1/4 dried thyme, crushed 1 teaspoon 3 boneless pork loin roast (single loin) 1 2-pound 4 sweet potatoes, peeled and cut into 3/4-inch pieces (1 to 1-1/4 pounds total) 2 large 5 Mango-Jicama Salsa 1 recipe 6 Fresh cilantro (optional) 7 calories Calories kcal 265 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 62 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 151 7 starch Starch (d.e.) diabetic exchange 1 17 fruit Fruit (d.e.) diabetic exchange .5 18 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Diabetic 8 or Fewer Ingredients 5 or Fewer Ingredients R098662 Curried Beef with Apple Couscous Biggest Book of Diabetic Recipes 12/13/2005 Beef and Pork p81 http://images.meredith.com/bhg/images/recipe/s_R098662.jpg http://images.meredith.com/bhg/images/recipe/l_R098662.jpg 1. Trim fat from steak. Lightly sprinkle steak with salt and black pepper. 1 2. Place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling time. Allow 14 to 18 minutes for medium-rare doneness (145 degrees F) or 18 to 22 minutes for medium doneness (160 degrees F). 2 3. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet peppers and onion to hot skillet; cook and stir for 5 minutes. Add curry powder. Cook and stir for 1 minute. Add the water, apple juice, and bouillon granules. Bring to boiling. Stir in couscous and apple; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. 3 4. To serve, fluff couscous mixture with a fork. Thinly slice steak across the grain. Serve steak slices over couscous mixture. Sprinkle with peanuts. Makes 6 servings. 4 5. TO BROIL: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). 5 boneless beef top sirloin steak, cut 1 inch thick 1 pound 1 salt 1/4 teaspoon 2 black pepper 1/8 teaspoon 3 Nonstick cooking spray 4 red and/or green sweet peppers, seeded and cut into thin bite-size strips 2 medium 5 onion, coarsely chopped 1 medium 6 curry powder 1 tablespoon 7 water 1 cup 8 apple juice or apple cider 3/4 cup 9 instant beef bouillon granules 2 teaspoons 10 quick-cooking couscous 1 cup 11 tart green apple (such as Granny Smith), cored and coarsely chopped 1 medium 12 chopped peanuts 1/3 cup 13 calories Calories kcal 303 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 36 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 422 7 starch Starch (d.e.) diabetic exchange 1.5 17 fruit Fruit (d.e.) diabetic exchange .5 18 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Diabetic Appliance Grill, Outdoor Grill, Indoor R097356 Vegetable Curry Better Homes and Gardens 3/1/2007 Everyday Easy Home for Dinner p215 http://images.meredith.com/bhg/images/recipe/s_R097356.jpg http://images.meredith.com/bhg/images/recipe/l_R097356.jpg 1. In medium saucepan combine beans and water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in tomato sauce and curry powder; return to boiling. Reduce heat. Simmer, covered, for 3 minutes. 1 2. Meanwhile, heat rice according to package directions. Spoon rice on one side of 4 dinner plates; spoon bean mixture alongside rice. Sprinkle green onions. Drizzle with olive oil. Makes 4 servings. 2 frozen baby lima beans 1 16-oz. pkg. 1 water 1/2 cup 2 tomato sauce with garlic and onion 1 15-oz. can 3 curry powder 1-1/2 tsp. 4 cooked Spanish-style rice 2 8.8-oz. pouches 5 sliced green onions or snipped fresh cilantro 1/4 cup 6 Olive oil (optional) 7 calories Calories kcal 385 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 72 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 9 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.942987 14 sodium Sodium (mg) mg 939 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 24 16 Recipe Category Vegetables Main Ingredient Vegetables Course Main Dish Popular Collections 5 or Fewer Ingredients R097355 Tilapia with Grape Chutney Better Homes and Gardens 3/1/2007 Everyday Easy Home for Dinner p215 $3.25 per serving http://images.meredith.com/bhg/images/recipe/s_R097355.jpg http://images.meredith.com/bhg/images/recipe/l_R097355.jpg 1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper. 1 2. In a 12-inch skillet heat oil over medium-high heat; add fish. Cook 3 to 4 minutes or until fish flakes easily, turning once. Meanwhile, halve grapes. 2 3. Transfer fish to platter; keep warm. Add grapes, fruit bits, onions, and spreadable fruit to skillet; cook and stir 2 minutes. Season to taste with salt and pepper. Serve sauce over fish. Makes 4 servings. 3 fresh or frozen skinless tilapia or sole fillets 4 4-oz. 1 Salt and pepper 2 cooking oil 2 Tbsp. 3 seedless green grapes 1 cup 4 tropical blend mixed dried fruit bits 1/2 cup 5 sliced green onions 1/3 cup 6 apricot spreadable fruit 1/3 cup 7 Cooked brown rice (optional) 8 calories Calories kcal 305 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 57 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 16 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 208 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 8 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less R097354 Shrimp Avocado Hoagies Better Homes and Gardens 3/1/2007 Everyday Easy Home for Dinner p215 $2.16 per serving http://images.meredith.com/bhg/images/recipe/s_R097354.jpg http://images.meredith.com/bhg/images/recipe/l_R097354.jpg 1. In large mixing bowl combine shrimp, avocados, carrots, and salad dressing. 1 2. Halve hoagie buns. Using a spoon, slightly hollow bottoms and tops of hoagie buns, leaving 1/2-inch shell. Discard excess bread. Toast buns. 2 3. Spoon shrimp mixture into hoagie buns. Serve with lemon wedges. Makes 4 servings. 3 frozen peeled, cooked shrimp, thawed and coarsely chopped 1 10-to 12-oz. pkg. 1 avocados, pitted, peeled, and chopped 2 large 2 purchased shredded carrot 1/2 cup 3 bottled coleslaw salad dressing 1/3 cup 4 hoagie buns 4 5 Lemon wedges, optional 6 calories Calories kcal 560 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 63 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 144 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 9.447696 14 sodium Sodium (mg) mg 825 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 26 16 15 minutes Start to Finish: Recipe Category Salads & Dressings Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients R097353 Corn Chowder Better Homes and Gardens 3/1/2007 Everyday Easy Home for Dinner p215 $1.41 per serving http://images.meredith.com/bhg/images/recipe/s_R097353.jpg http://images.meredith.com/bhg/images/recipe/l_R097353.jpg In medium saucepan heat cream cheese over medium heat to soften; blend in corn and milk. Add turkey and peas; heat through. Season to taste with black pepper. Makes 4 (1-1/2 cup) servings. 1 cream cheese with chives and onions 1 8-oz. tub 1 cream-style corn 1 14.75 oz. can 2 milk 2 cups 3 smoked turkey breast, chopped 8 oz. 4 frozen peas 1 cup 5 Ground black pepper 6 calories Calories kcal 397 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 27 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 15 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 18 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 1159 7 calcium Calcium (DV%) % 23 15 iron Iron (DV%) % 8 16 20 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Course Main Dish Popular Collections 30 Minutes or Less 5 or Fewer Ingredients R097352 Mexican Beef and Tortillas Better Homes and Gardens 3/1/2007 Everyday Easy Home for Dinner p212 $2.62 per serving http://images.meredith.com/bhg/images/recipe/s_R097352.jpg http://images.meredith.com/bhg/images/recipe/l_R097352.jpg 1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside. 1 2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through. 2 3. Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings. 3 corn tortillas 8 6-inch 1 refrigerated beef pot roast with juices 1 17-oz. pkg. 2 diced tomatoes with green chilies 1 14-1/2-oz. can 3 green sweet pepper, cut into strips 1 4 lime, cut into wedges 1 5 Dairy sour cream (optional) 6 Fresh cilantro sprigs (optional) 7 calories Calories kcal 319 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 40.152708 14 sodium Sodium (mg) mg 857 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 19 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less R095982 Buffalo Chicken Pizzas Better Homes and Gardens 2/1/2007 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R095982.jpg http://images.meredith.com/bhg/images/recipe/l_R095982.jpg 1. Preheat oven to 450 degrees F. Place pita rounds on baking sheet. Brush with blue cheese dressing. Scatter chicken strips and celery on dressing. Bake, uncovered, for 10 minutes or until heated through and pitas are crisp. 1 2. Transfer to plates. Sprinkle with blue cheese. Pass hot pepper sauce. Makes 4 servings. 2 pita bread rounds 4 1 bottled blue cheese salad dressing 1/4 cup 2 refrigerated Southwest-flavor cooked chicken breast strips 1 9-oz. pkg. 3 thinly sliced celery 3/4 cup 4 Blue cheese crumbles (optional) 5 Bottled hot pepper sauce or buffalo wing sauce (optional) 6 calories Calories kcal 353 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm `14 2 cholesterol Cholesterol (mg) mg 45 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 1084 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 12 16 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less R095981 Meatloaf Open-Facers Better Homes and Gardens 2/1/2007 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R095981.jpg http://images.meredith.com/bhg/images/recipe/l_R095981.jpg 1. Brush eggplant on both sides with oil. Sprinkle with salt and pepper. Place eggplant slices on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 2 to 3 minutes per side or until browned. 1 2. Meanwhile, slice meat; place in large skillet. Pour sauce over slices. Cook over medium-high heat 6 minutes or until heated through. 2 3. Place meatloaf slices on toast; top with eggplant, any remaining sauce, and cheese. Makes 4 servings. 3 eggplant 4 1/2-inch slices 1 olive oil 2 Tbsp. 2 Salt and black pepper 3 refrigerated meatloaf with tomato sauce 1 17-oz. pkg. 4 diagonal slices Italian bread, toasted 4 1-inch 5 no-salt-added tomato sauce 1/2 cup 6 finely shredded Parmesan cheese (optional) 1/4 cup 7 calories Calories kcal 327 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 707 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 15 16 18 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 5 or Fewer Ingredients R095980 Tuna-Potato Cakes Better Homes and Gardens 2/1/2007 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R095980.jpg http://images.meredith.com/bhg/images/recipe/l_R095980.jpg 1. In bowl combine potatoes, tuna, bread crumbs, celery, and pepper. 1 2. In skillet heat oil over medium heat. Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty. Cook 4 minutes or until browned. Carefully turn; cook 4 minutes more. Repeat with remaining mixture. Serve with tartar sauce. Makes 4 servings. 2 packaged refrigerated mashed potatoes with garlic 1 cup 1 tuna, (water pack) drained and broken into chunks 1 12-oz. can 2 seasoned fine dry bread crumbs 1/3 cup 3 finely chopped celery 1/2 cup 4 ground black pepper 1/4 tsp. 5 cooking oil 2 Tbsp. 6 tartar sauce 1/4 cup 7 calories Calories kcal 267 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 22 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 9.447696 14 sodium Sodium (mg) mg 621 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 8 16 18 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients 30 Minutes or Less R095979 Pumpkin-Bean Soup Better Homes and Gardens 2/1/2007 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R095979.jpg http://images.meredith.com/bhg/images/recipe/l_R095979.jpg 1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through. 1 2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings. 2 pumpkin 1 15-oz. can 1 unsweetened coconut milk 1 14-oz. can 2 cannellini beans, drained and rinsed 1 15-oz. can 3 vegetable broth 1 14-oz. can 4 dried leaf sage, crushed 1 tsp. 5 Salt and ground black pepper 6 Cracked black peppercorns, optional 7 Fresh lime slices, optional 8 calories Calories kcal 285 1 protein Protein (g) gm 9 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 17 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 729 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 21 16 15 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less R095978 Maple Pork and Apples Better Homes and Gardens 2/1/2007 Everyday Easy p http://images.meredith.com/bhg/images/recipe/s_R095978.jpg http://images.meredith.com/bhg/images/recipe/l_R095978.jpg 1. Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness. 1 2. Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops. Makes 4 servings. 2 pork loin chops, cut 1/2-inch thick (about 1-3/4 lb.) 4 1 Salt and ground black pepper 2 butter 2 Tbsp. 3 baby carrots with tops, halved lengthwise 12 4 apple, sliced and seeds removed 1 medium 5 pure maple syrup 1/3 cup 6 calories Calories kcal 451 1 protein Protein (g) gm 44 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 124 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 21 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 447 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 12 16 20 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients 30 Minutes or Less R095954 Chicken and Wild Rice Chowder Better Homes and Gardens 2/1/2007 Double-Duty Dinners p170 http://images.meredith.com/bhg/images/recipe/s_R095954.jpg http://images.meredith.com/bhg/images/recipe/l_R095954.jpg 1. In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through. Makes 4 servings. 1 sliced carrots (2 medium) 1 cup 1 sliced celery (2 stalks) 1 cup 2 quartered mushrooms 1 cup 3 butter 3 Tbsp. 4 all-purpose flour 3 Tbsp. 5 chicken broth 2 14-oz. cans 6 Chicken from Creamy Basil Chicken, chopped 7 cooked wild rice 3/4 cup 8 ground black pepper 1/4 tsp. 9 half-and-half 1-1/2 cups 10 calories Calories kcal 445 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 140 6 saturated sat Saturated Fat (g) gm 13 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 1019 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 10 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Chicken Vegetables Dairy Rice or Grains Course Main Dish R095953 Creamy Basil Chicken Better Homes and Gardens 2/1/2007 Double-Duty Dinners p170 Onions, garlic, and bacon give Creamy Basil Chicken homey goodness; then mushrooms and leftover chicken combine in an earthy Chicken and Wild Rice Chowder. http://images.meredith.com/bhg/images/recipe/s_R095953.jpg http://images.meredith.com/bhg/images/recipe/l_R095953.jpg 1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all. 1 2. Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours. 2 3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more. 3 4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder. 4 5. * To store chicken breast halves, wrap tightly and refrigerate up to 3 days. 5 sliced mushrooms 2 cups 1 red and/or yellow sweet peppers, cut into strips 2 medium 2 onion, sliced 1 large 3 cooked bacon, chopped 4 oz. 4 garlic, minced 8 cloves 5 quick-cooking tapioca, crushed 3 Tbsp. 6 skinless, boneless chicken breast halves (2-1/2 to 3 lb.) 8 7 chicken broth 1 cup 8 dry white wine or vermouth 1/4 cup 9 asparagus spears 1 lb. 10 whipping cream 1/3 cup 11 snipped fresh basil 1/2 cup plus 2 Tbsp. 12 hot cooked orzo pasta 2 cups 13 grated Parmesan cheese 2 Tbsp. 14 calories Calories kcal 556 1 protein Protein (g) gm 47 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 132 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 104.515137 14 sodium Sodium (mg) mg 892 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 26 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Vegetables Pasta Course Main Dish R095925 Easy Mixed Grill Better Homes and Gardens 2/1/2007 A Valentine's Dinner p164 Marinated steak, sausage and shrimp get a special little Valentine's Day touch when you skewer and grill the shrimp facing each other to form a heart. http://images.meredith.com/bhg/images/recipe/s_R095925.jpg http://images.meredith.com/bhg/images/recipe/l_R095925.jpg 1. Place meats and shrimp in resealable bag set in shallow dish. Soak skewers in water. 1 2. In bowl stir together lime juice, garlic, olive oil, cilantro, 1/4 teaspoon salt and 1/8 teaspoon pepper; pour in bag; seal. Marinate in refrigerator up to 2 hours, turning occasionally. Drain; discard marinade. Thread 2 shrimp on each of 2 skewers. Thread sausage on remaining skewers. 2 3. For charcoal grill, place sausages on rack of uncovered grill directly over medium coals. Grill 15 minutes or until juices run clear and no pink remains (160 degrees F), turning frequently. Grill steaks 8 to 10 minutes for medium-rare, turning once. Grill shrimp skewers 2 to 3 minutes per side or until shrimp are opaque. 3 4. Place steaks on platter. Add cilantro sprigs. Remove shrimp from skewers; place atop each steak, forming heart shape. Add sausage kabob. Serve with Herbed Ketchup. Makes 2 servings. 4 beef tenderloin steaks (cut 3/4-inch thick) 2 3- to 4-oz. 1 sweet Italian sausage link, cut into 1-1/2 to 2-inch slices 1 2 jumbo shrimp, 16 to 20 per lb., peeled and deveined 4 3 wooden skewers 4 6-inch 4 fresh lime juice or lemon juice 1/4 cup 5 garlic, minced 2 cloves 6 olive oil 2 Tbsp. 7 chopped fresh cilantro 2 Tbsp. 8 Fresh cilantro sprigs 9 Herb Ketchup (see recipe) 1 recipe 10 calories Calories kcal 511 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 4 8 total fat Total fat (g) gm 38 2 cholesterol Cholesterol (mg) mg 173 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 21 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.71443 14 sodium Sodium (mg) mg 833 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 27 16 Main Ingredient Pork Course Main Dish R095924 Peruvian-Style Chicken Tacos Better Homes and Gardens 2/1/2007 Prize Tested Recipes p3 http://images.meredith.com/bhg/images/recipe/s_R095924.jpg http://images.meredith.com/bhg/images/recipe/l_R095924.jpg 1. Preheat oven to 350 degrees F. In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums, and olives. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated. Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos (4 servings). 1 uncooked ground chicken 1 lb. 1 chopped onion 1/2 cup 2 ground coriander 2 tsp. 3 ground cumin 2 tsp. 4 diced tomatoes 1 14-1/2-oz. can 5 potato, peeled and finely chopped 1 6 snipped pitted dried plums 1/4 cup 7 chopped pimiento-stuffed green olives 1/4 cup 8 corn or flour tortillas 12 6- to 7-inch 9 Cotija or Monterey Jack cheese, shredded 4 to 6 oz. 10 calories Calories kcal 194 1 protein Protein (g) gm 11 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 9 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 6.495291 14 sodium Sodium (mg) mg 328 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 8 16 30 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Poultry Course Main Dish Popular Collections Prize Tested Recipe 30 Minutes or Less R095923 Hawaiian Tacos Better Homes and Gardens 2/1/2007 Prize Tested Recipes p2 http://images.meredith.com/bhg/images/recipe/s_R095923.jpg http://images.meredith.com/bhg/images/recipe/l_R095923.jpg 1. In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese. Makes 12 tacos (4 servings). 1 2. Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1 or 2 fresh jalapeño peppers, seeded and chopped; 2 tablespoons snipped fresh cilantro; and 1 tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon. 2 3. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. Wash hands and nails well with soap and warm water. 3 bulk hot Italian sausage 1 lb. 1 chopped onion 1/2 cup 2 garlic, minced 2 cloves 3 bottled hot pepper sauce Dash 4 taco shells 12 5 Hawaiian Pineapple Salsa (recipe below) 1 recipe 6 shredded cheddar cheese (4 oz.) 1 cup 7 calories Calories kcal 259 1 protein Protein (g) gm 9 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 39 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 387 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 6 16 30 minutes Start to Finish: Recipe Category Sandwiches Course Main Dish Popular Collections Prize Tested Recipe R095922 Chicken, Greens, and Brie Better Homes and Gardens 2/1/2007 Prize Tested Recipes p4 http://images.meredith.com/bhg/images/recipe/s_R095922.jpg http://images.meredith.com/bhg/images/recipe/l_R095922.jpg 1. For salad, in a large bowl combine greens, grapes, and nut halves; set aside. For dressing, in a small bowl whisk together the cup oil, vinegar, and spreadable fruit; set aside. For topping, in a bowl combine pesto and chopped nuts; set aside. 1 2. In a large skillet cook chicken in the 1 tablespoon oil over medium-high heat for 3 minutes on each side or until brown. Remove from heat. Drain off fat. Carefully add Marsala (liquid may spatter). Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until chicken is tender and no longer pink, turning once. Remove chicken; discard Marsala. Toss together salad and dressing. Transfer salad to two dinner plates. Arrange chicken and Brie atop salad. Spoon pesto mixture over chicken. Serve with bread. Makes 2 servings. 2 torn mixed salad greens 3 cups 1 seedless green grapes 1 cup 2 walnut halves, toasted 1/2 cup 3 olive oil 1/4 cup 4 cider vinegar 2 Tbsp. 5 strawberry spreadable fruit 1 Tbsp. 6 purchased refrigerated basil pesto 1/4 cup 7 chopped walnuts, toasted 1/4 cup 8 skinless, boneless chicken breast halves (8 oz.) 2 9 olive oil 1 Tbsp. 10 Marsala wine or chicken broth 1 cup 11 Brie 2 1- to 2-oz. wedges 12 Purchased crusty country bread 13 calories Calories kcal 1218 1 protein Protein (g) gm 46 11 carbohydrate Carbohydrate (g) gm 48 8 total fat Total fat (g) gm 94 2 cholesterol Cholesterol (mg) mg 98 6 saturated sat Saturated Fat (g) gm 13 3 monounsaturated fat Monounsaturated Fat (g) gm 32 7 polyunsaturated fat Polyunsaturated Fat (g) gm 26 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 654 7 calcium Calcium (DV%) % 15 15 iron Iron (DV%) % 21 16 Recipe Category Salads & Dressings Sub Category Salads Course Main Dish Popular Collections Prize Tested Recipe R095921 Filet with Crab Topping Better Homes and Gardens 2/1/2007 Prize Tested Recipes p1 Serve with snow peas or a crisp green salad. http://images.meredith.com/bhg/images/recipe/s_R095921.jpg http://images.meredith.com/bhg/images/recipe/l_R095921.jpg 1. Season steaks with salt and ground black pepper. Place steaks on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 18 to 21 minutes for medium-rare (145 degrees F) or 22 to 27 minutes for medium (160 degrees F). Turn once halfway through cooking. Meanwhile, in medium saucepan cook rice according to package directions. Stir in 1 tablespoon of the parsley and the 1 tablespoon butter. Cover; let stand for 5 minutes. In small saucepan combine half-and-half, cream cheese, onion, seasoning, and remaining parsley. Cook and stir over medium heat until cheese is melted and mixture is smooth. Stir in crabmeat and lemon juice; heat through. Place steaks on two dinner plates. Pack rice in two 6-ounce custard cups; invert onto plates. Spoon crab topping over meat. Makes 2 servings. 1 2. * Find bacon-wrapped tenderloin steaks at the supermarket butcher's counter. If not available, wrap a slice of bacon around each steak and secure with a wooden toothpick. 2 bacon-wrapped beef tenderloin steaks, cut 1-1/2-inches thick* 2 1 long grain rice 1/2 cup 2 snipped fresh parsley 3 Tbsp. 3 butter 1 Tbsp. 4 half-and-half or light cream 1/3 cup 5 cream cheese 1/2 a 3-oz. pkg. 6 thinly sliced green onion 2 Tbsp. 7 seasoned pepper or herb-pepper seasoning 1/2 tsp. 8 drained, flaked canned crabmeat (about 1-1/2 cups) 2 oz. 9 lemon juice 1 tsp. 10 calories Calories kcal 638 1 protein Protein (g) gm 44 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 32 2 cholesterol Cholesterol (mg) mg 173 6 saturated sat Saturated Fat (g) gm 16 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 588 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 39 16 40 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Prize Tested Recipe R095867 Three-Cheese and Sausage Polenta Gratin Italian Fall 2006 10/6/2006 Polenta p A trio of Italian cheeses--ricotta, mozzarella, and Parmesan--gives polenta the spunk it needs to mingle with a gutsy, hunter-style sausage sauce. http://images.meredith.com/bhg/images/recipe/s_R095867.jpg http://images.meredith.com/bhg/images/recipe/l_R095867.jpg 1. Preheat oven to 400 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. 1 2. In a large saucepan, bring broth and butter to boiling. Meanwhile, in a medium bowl, stir together milk and cornmeal. Slowly add cornmeal mixture to boiling broth, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook for 10 minutes or until mixture is very thick, stirring frequently. Remove from heat. Stir in ricotta cheese cheese, 1/2 cup of the mozzarella cheese, and 1/4 cup of the Asiago cheese until well mixed. Spread two-thirds (about 4 cups) of the polenta in the prepared baking dish; set aside. 2 3. In a very large skillet, cook sausage, mushrooms, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in pasta sauce; heat through. Spoon sausage mixture over polenta in dish, spreading evenly. Dollop remaining polenta on top of sauce and sprinkle with the remaining mozzarella and Asiago cheeses. 3 4. Bake, uncovered, for 30 minutes or until top is lightly golden and set. Let stand for 10 minutes before serving. If desired, garnish with fresh basil. Makes 8 servings. 4 5. *Note: If using the quick-cooking polenta mix, once the polenta mixture returns to boiling in Step 2, cook and stir for only 3 to 5 minutes or until mixture is very thick. 5 chicken broth 2-1/2 cups 1 butter 3 tablespoons 2 milk 2 cups 3 coarse-ground yellow cornmeal or quick-cooking polenta mix* 1-1/2 cups 4 ricotta cheese 1 cup 5 shredded mozzarella or provolone cheese (4 ounces) 1 cup 6 finely shredded Asiago or Parmesan cheese (2 ounces) 1/2 cup 7 sweet or hot bulk Italian sausage 12 ounces 8 fresh mushrooms, quartered 1 8-ounce package 9 onion, cut into thin wedges 1 medium 10 garlic, minced 2 cloves 11 purchased tomato-basil pasta sauce 2 cups 12 Fresh basil (optional) 13 calories Calories kcal 463 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 14 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 1017 7 calcium Calcium (DV%) % 33 15 iron Iron (DV%) % 8 16 Recipe Category Meat Eggs & Cheese Sub Category Pork Casseroles/Stratas Cheese Main Ingredient Cheese Course Main Dish Popular Collections Prize Tested Recipe Ethnic Cuisine Italian R095863 Country Beef Short Ribs over Gorgonzola Polenta Italian Fall 2006 10/6/2006 Polenta p What a beautiful beef and blue bistro meal! Whip up polenta the night before, and let the short ribs cook unattended in the slow cooker. Your meal will be ready in minutes after you walk in the door. http://images.meredith.com/bhg/images/recipe/s_R095863.jpg http://images.meredith.com/bhg/images/recipe/l_R095863.jpg 1. Trim fat from ribs, if using; set aside. In a 5- or 6-quart slow cooker, combine onions, carrots, and fennel. Place beef on top of vegetables. 1 2. In a small bowl, stir together undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over mixture in cooker. 2 3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. 3 4. Meanwhile, prepare Polenta as directed, except reduce salt to 1/2 teaspoon; stir in the 1/3 cup Gorgonzola cheese after cooking. 4 5. To serve, spoon Polenta into shallow bowls. Spoon beef and vegetable mixture into bowls. If desired, garnish with crumbled cheese. Makes 6 servings. 5 6. * Note: for polenta see R095861 6 boneless beef short ribs, or one 2-1/2- to 3-pound boneless beef chuck roast, cut into 1-1/2-inch pieces 2-1/2 to 3 pounds 1 onions, cut into thin wedges 2 large 2 carrots, thinly sliced (1 cup) 2 medium 3 fennel bulb, trimmed and cut into thin wedges (1 cup) 1 medium 4 tomatoes, coarsely chopped 1 14-1/2-ounce can 5 dry red wine 1 cup 6 quick-cooking tapioca 2 tablespoons 7 tomato paste 2 tablespoons 8 dried rosemary, crushed 1 teaspoon 9 salt 1 teaspoon 10 ground black pepper 1/2 teaspoon 11 garlic, minced 4 cloves 12 Polenta * 13 crumbled Gorgonzola or other blue cheese 1/3 cup 14 crumbled Gorgonzola cheese or other blue cheese (optional) 15 calories Calories kcal 489 1 protein Protein (g) gm 41 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 113 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.80962 14 sodium Sodium (mg) mg 1121 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 31 16 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beef Course Main Dish Ethnic Cuisine Italian Appliance Crockery Cooker R095758 Bartolinos Meatballs Italian Fall 2006 10/6/2006 A Taste of Italy--The Hill p Serve with pasta sauce, in a meatball hoagie or your favorite meatball recipe. http://images.meredith.com/bhg/images/recipe/s_R095758.jpg http://images.meredith.com/bhg/images/recipe/l_R095758.jpg 1. In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. Add ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter. 1 2. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or till done (no pink remains, 160 degrees F). Drain off fat. Makes 4 to 6 servings. 2 3. Tip: To cook meatballs in a skillet, prepare as above through step 1. In a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat about 10 minutes or until done (no pink remains,160 degrees F), turning to brown evenly. Remove meatballs from skillet using a slotted spoon. 3 4. Note: for marinara sauce recipe search Bartolinos Marinara Sauce 4 egg, slightly beaten 1 1 soft bread crumbs (1 slice) 3/4 cup 2 grated Parmesan cheese 1/4 cup 3 finely chopped onion 1/4 cup 4 snipped fresh parsley 2 tablespoons 5 garlic, minced 1 to 2 cloves 6 dried Italian seasoning or 1/2 teaspoon dried rosemary, crushed 1 teaspoon 7 salt 1/4 teaspoon 8 ground black pepper 1/4 teaspoon 9 lean ground beef 1 pound 10 calories Calories kcal 253 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 129 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 339 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 16 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Ethnic Cuisine Italian R095755 Chicken Spiedini Italian Fall 2006 10/6/2006 A Taste of Italy--The Hill p Zia's restaurant on the Hill uses provel in this grilled chicken dish. It's a cheese made in the neighborhood that tastes like a blend of cheddar, Swiss, and provolone. To order the cheese, see Resources, page xx. http://images.meredith.com/bhg/images/recipe/s_R095755.jpg http://images.meredith.com/bhg/images/recipe/l_R095755.jpg 1. Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. 1 2. Drain chicken, discarding dressing. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece. 2 3. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.) 3 4. Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter over medium heat about 5 minutes or until mushrooms are just tender, stirring occasionally. Add prosciutto; cook and stir for 2 minutes more. 4 5. Remove chicken from skewers; arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving. Makes 4 servings. 5 6. Oven Directions: Arrange skewers in a 15x10x1-inch baking pan. Bake about 15 minutes or until chicken is no longer pink (170 Degrees F). 6 chicken breast tenderloins 1-1/4 pounds 1 bottled sweet Italian salad dressing or bottled Italian salad dressing 2/3 cup 2 seasoned fine dry bread crumbs 3/4 cup 3 halved fresh mushrooms 3/4 cup 4 garlic, minced 2 cloves 5 butter 1 tablespoon 6 coarsely chopped prosciutto 1/4 cup 7 shredded provel or mozzarella cheese (3 ounces) 3/4 cup 8 lemon, quartered 1 9 calories Calories kcal 471 1 protein Protein (g) gm 46 11 carbohydrate Carbohydrate (g) gm 22 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 113 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 1820 7 calcium Calcium (DV%) % 21 15 iron Iron (DV%) % 10 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Cheese Course Main Dish Popular Collections Grilling Ethnic Cuisine Italian Appliance Grill, Outdoor R095754 Linguini with Shrimp and Pine Nuts Italian Fall 2006 10/6/2006 A Taste of Italy--The Hill p Dry sherry flavors the broth, and the crushed red pepper adds a tiny bite to this pasta dish from Bartolinos. http://images.meredith.com/bhg/images/recipe/s_R095754.jpg http://images.meredith.com/bhg/images/recipe/l_R095754.jpg 1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a Dutch oven, cook pasta according to package directions; drain. Return to Dutch oven; cover and keep warm. 1 2. Meanwhile, in a small bowl, combine 3/4 cup chicken broth, the sherry or additional broth, lemon juice, crushed red pepper, and salt; set aside. In a large skillet, cook shrimp, 1/4 cup pine nuts, and the garlic in hot oil over medium heat for 2 to 3 minutes or until shrimp are opaque. Remove shrimp mixture from skillet. 2 3. Add mushrooms and butter to skillet; cook about 3 minutes or until nearly tender. Carefully add broth mixture to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. Return shrimp mixture to skillet; heat through. 3 4. Add shrimp mixture and the spinach to pasta; toss to combine. Transfer to a serving bowl. Sprinkle with Asiago cheese and, if desired, toasted pine nuts. Makes 4 servings. 4 fresh or frozen medium shrimp, peeled and deveined 12 ounces 1 dried linguini 8 ounces 2 chicken broth 3/4 cup 3 dry sherry or chicken broth 1/3 cup 4 lemon juice 2 tablespoons 5 crushed red pepper 1/4 teaspoon 6 salt 1/4 teaspoon 7 pine nuts 1/4 cup 8 garlic, minced 2 cloves 9 olive oil 1 tablespoon 10 sliced fresh mushrooms (4 ounces) 1-1/2 cups 11 butter 1 tablespoon 12 fresh baby spinach leaves 4 cups 13 freshly grated Asiago cheese (1 ounce) 1/4 cup 14 Toasted pine nuts (optional) 15 calories Calories kcal 493 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 50 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 145 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 13.581063 14 sodium Sodium (mg) mg 582 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 31 16 35 min. Start to Finish: Recipe Category Pasta Sub Category Linguini Main Ingredient Shellfish Pasta Course Main Dish Ethnic Cuisine Indian R094900 Fix-and-Forget White Chili BYH Chili 11/28/2006 Slow-Cooker p Thicken this slow-cooker chili to perfect spooning consistency by slightly mashing the beans. http://images.meredith.com/bhg/images/recipe/s_R094900.jpg http://images.meredith.com/bhg/images/recipe/l_R094900.jpg In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3 1/2- to 4-quart slow cooker; mash slightly with a potato masher. 1 Add chicken to slow cooker. Stir undrained chile peppers, onion, chicken broth, cumin seeds, cayenne pepper, salt, and garlic into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. 2 If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs. Makes 6 servings. 3 skinless, boneless chicken breast halves, cubed 12 oz. 1 cooking oil 1 Tbsp. 2 Great Northern beans or navy beans, rinsed and drained 3 15-oz. cans 3 diced green chile peppers, undrained 2 4 1/2-oz. cans 4 onion, chopped 1 medium 5 chicken broth 2-1/2 cups 6 cumin seeds 1-1/2 tsp. 7 cayenne pepper 1/4 to 1 tsp. 8 salt 1/4 tsp. 9 bottled minced garlic (3 cloves) 1-1/2 tsp. 10 Dairy sour cream (optional) 11 Avocado slices (optional) 12 Fresh thyme sprigs (optional) 13 calories Calories kcal 377 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 52 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 33 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 12 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 724 7 Recipe Category Poultry Soups & Stews Sub Category Chicken Stews Soups Main Ingredient Beans Chicken Course Main Dish R094899 Enchilada Chili BYH Chili 11/28/2006 Slow-Cooker p You can make the stew ahead of time and reheat it. Be sure to stir frequently while reheating so the corn meal does not settle to the bottom of the stew. http://images.meredith.com/bhg/images/recipe/s_R094899.jpg http://images.meredith.com/bhg/images/recipe/l_R094899.jpg 1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer all meat to a 5- to 6-quart slow cooker. Stir in beans, tomatoes, beef broth, enchilada sauce, onion, and garlic. 1 2. Cover and cook on high-heat setting for 6 to 7 hours or on low heat setting for 10 to 12 hours. 2 3. In a small bowl, stir together the water and cornmeal; stir into meat mixture. Cover and cook for 15 minutes more. 3 4. To serve, stir cilantro into meat mixture. If desired, place Fry Bread in shallow bowls. Ladle chili over bread. Top with shredded cheese. Makes 8 servings. 4 5. Fry Bread: In large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup corn meal, 1 teaspoon salt, and 1/4 teaspoon baking powder. Using pastry blender, cut in 1/4 cup shortening until mixture is pea-size. Add 3/4 cup water and 1/3 cup snipped fresh cilantro; stir just until dough forms ball (dough will be slightly sticky). Divide dough into eight portions. On floured surface, roll each portion into a 5- to 6-inch circle. In heavy 10-inch skillet, heat 1 tablespoon shortening over medium heat. Fry one dough circle at a time for 4 to 6 minutes or until golden, turning once. Add additional shortening as needed. If fry breads begin to brown too quickly, reduce heat to medium-low. Makes 8. 5 boneless beef chuck roast 2-1/2 lb. 1 cooking oil 2 Tbsp. 2 pinto and/or red kidney beans, rinsed and drained 2 15-oz. cans 3 diced tomatoes, undrained 2 14 1/2-oz. cans 4 condensed beef broth 1 10 1/2-oz. can 5 enchilada sauce 1 10-oz. can 6 onion, chopped 1 medium 7 bottled minced garlic 2 tsp. 8 water 1/2 cup 9 cornmeal or masa harina (tortilla flour) 1/3 cup 10 snipped fresh cilantro 1/4 cup 11 Fry Bread or flour tortillas (optional) 12 shredded Queso Blanco or Monterey Jack cheese (2 oz.) 1/2 cup 13 calories Calories kcal 387 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 84 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1164 7 Recipe Category Beans, Rice & Grains Meat Soups & Stews Sub Category Top round Beans Beef Soups Stews Main Ingredient Beans, Rice & Grains Meat Soups & Stews Beef Beans Course Main Dish Popular Collections One-Dish Meal R094898 Zesty Black-Bean Chili BYH Chili 11/28/2006 No-Fuss p Bottled salsa saves you the effort of chopping tomatoes, onions, and peppers for this spicy turkey chili. http://images.meredith.com/bhg/images/recipe/s_R094898.jpg http://images.meredith.com/bhg/images/recipe/l_R094898.jpg 1. In a large saucepan, stir together salsa, beans, vegetable juice, turkey kielbasa, water, chili powder and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Ladle chili into bowls. Top with sour cream, onion and avocado, if you like. Serve with Cumin-Cheddar Corn Bread. Makes 4 (1 1/4 cup) main-dish servings. 1 2. Cumin-Cheddar Corn Bread: Preheat oven to 400 degrees F. Prepare one 8-1/2-oz. package corn muffin mix according to package directions, except stir 1/2 cup shredded sharp cheddar cheese and 3/4 teaspoon ground cumin into batter. Spread in greased 8x8x2-inch backing pan or 8x11-1/2-inch round baking pan. Bake about 15 minutes or until toothpick inserted near center comes out clean. Serve warm. 2 thick and chunky salsa 1 16-oz. jar 1 black beans, rinsed and drained 1 15- to 16-oz. can 2 vegetable juice or hot-style vegetable juice 1-1/2 cups 3 fully cooked turkey kielbasa (Polish sausage), halved lengthwise and sliced (1 3/4 cups) 8 oz. 4 water 1/4 cup 5 chili powder 2 tsp. 6 bottled minced garlic or 1/4 teaspoon garlic powder 1 tsp. 7 Dairy sour cream or plain low-fat yogurt (optional) 8 Sliced green onion and/or chopped red onion (optional) 9 Chopped avocado (optional) 10 Cumin-Cheddar Corn Bread (recipe follows) 11 calories Calories kcal 210 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 35 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 23.61924 14 sodium Sodium (mg) mg 1878 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 14 16 Recipe Category Soups & Stews Beans, Rice & Grains Poultry Sub Category Stews Beans Turkey Main Ingredient Vegetables Beans Turkey Course Main Dish Popular Collections 8 or Fewer Ingredients 30 Minutes or Less R094894 Southwestern Bean Chili BYH Chili 11/28/2006 Meatless p If you've never made homemade dumplings, you're missing out on some true home-style goodness. This easy recipe is a great way to try your hand at making the chewy (Dumplings should be light and tender, not chewy!) gems. http://images.meredith.com/bhg/images/recipe/s_R094894.jpg http://images.meredith.com/bhg/images/recipe/l_R094894.jpg In a 4-quart Dutch oven combine water, kidney beans, black beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes. 1 Meanwhile, for dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and simmer for 12 to 15 minutes or until a toothpick inserted into the center of a dumpling comes out clean. (Do not lift lid while dumplings are cooking.) Makes 6 servings. 2 water 3 cups 1 red kidney beans, rinsed and drained 1 15-oz. can 2 black beans, rinsed and drained 1 15-oz. can 3 Mexican-style stewed tomatoes, undrained 1 14 1/2-oz. can 4 frozen whole kernel corn (2 cups) 1 10-oz. pkg. 5 sliced carrot 1 cup 6 chopped onion 1 cup 7 diced green chile peppers, undrained 1 4-oz. can 8 instant beef or chicken bouillon granules 2 Tbsp. 9 chili powder 2 to 3 tsp. 10 bottled minced garlic 1 tsp. 11 all-purpose flour 1/3 cup 12 yellow cornmeal 1/4 cup 13 baking powder 1 tsp. 14 salt Dash 15 ground black pepper Dash 16 egg white 1 17 milk 2 Tbsp. 18 cooking oil 1 Tbsp. 19 calories Calories kcal 269 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 53 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 10 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 681 7 calcium Calcium (DV%) % x 15 iron Iron (DV%) % x 16 Recipe Category Soups & Stews Sub Category Game Soups Stews Main Ingredient Beans Vegetables Course Main Dish R094893 Chili con Portobello BYH Chili 11/28/2006 Meatless p You'd swear there was meat in this chili, but it's the mushrooms. As brown mushrooms grow to become portobellos, they also gain meaty texture. http://images.meredith.com/bhg/images/recipe/s_R094893.jpg http://images.meredith.com/bhg/images/recipe/l_R094893.jpg 1. In a large saucepan, cook onion and garlic in hot oil until onion is tender. Stir in mushrooms. Cook and stir 3 minutes more. Stir in undrained tomatoes, kidney beans, cumin, and chili powder. 1 2. Bring chili to boiling; reduce heat. Cover and simmer for 1 hour. If desired, top individual servings with sour cream. Makes 4 servings. 2 onion, chopped 1 large 1 bottled minced garlic 1 tsp. 2 olive oil 2 Tbsp. 3 portobello mushroom caps, coarsely chopped (about 4 cups) 8 oz. 4 whole tomatoes, undrained and chopped 1 28-oz. can 5 red kidney beans, rinsed and drained 1 15- to 16-oz. can 6 ground cumin 1 Tbsp. 7 medium or hot chili powder 1 Tbsp. 8 Dairy sour cream (optional) 9 calories Calories kcal 283 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 10 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 496 7 Recipe Category Vegetables Soups & Stews Sub Category Stews Main Ingredient Vegetables Beans Course Main Dish R094892 Vegetable Chili with Cheese Topping BYH Chili 11/28/2006 Meatless p A cheddar and cream cheese topping provides a soothing counterpoint to this spunky cocoa-accented chili. http://images.meredith.com/bhg/images/recipe/s_R094892.jpg http://images.meredith.com/bhg/images/recipe/l_R094892.jpg 1. Coat an unheated large saucepan with cooking spray; heat over medium heat. Add zucchini, carrot, chopped green onion, and garlic; cook for 2 minutes. Add undrained chili beans, undrained tomatoes, ketchup, cocoa powder, chili powder, cumin, hot pepper sauce, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until desired consistency, stirring occasionally. Season to taste with salt and black pepper. 1 2. Meanwhile, in a small bowl stir together cream cheese and milk until smooth. Stir in cheddar cheese. To serve, ladle chili into bowls. Spoon some of the cream cheese mixture onto each serving. If desired, garnish with green onion strips. Makes 6 servings. 2 Nonstick cooking spray 1 finely chopped zucchini 1-1/4 cups 2 finely chopped carrot 3/4 cup 3 green onion, chopped 1 4 bottled minced garlic 1 tsp. 5 hot-style chili beans in chili sauce 2 15-oz. cans 6 diced tomatoes 2 14 1/2-oz. cans 7 ketchup 1/4 cup 8 unsweetened cocoa powder 1 Tbsp. 9 chili powder 1 tsp. 10 ground cumin 1 tsp. 11 bottled hot pepper sauce 1 tsp. 12 dried oregano, crushed 1/4 tsp. 13 cream cheese with chive and onion 1/2 of an 8-oz. tub 14 milk 2 Tbsp. 15 shredded cheddar cheese (2 oz.) 1/2 cup 16 Green onion strips (optional) 17 calories Calories kcal 281 1 protein Protein (g) gm 13 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 30 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm x 7 polyunsaturated fat Polyunsaturated Fat (g) gm x 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm x 9 vitamin A Vitamin A (DV%) % 710.860977 13 vitamin C Vitamin C (DV%) % 28.343088 14 sodium Sodium (mg) mg 1183 7 calcium Calcium (DV%) % 17 15 iron Iron (DV%) % 26 16 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beans Vegetables Course Main Dish Popular Collections Prize Tested Recipe R094891 Beef and Cabbage Wraps Better Homes and Gardens 1/1/2007 Everyday Easy 20-Minute Dinners p108 To get others involved in the kitchen, set out the tortillas, filling, and condiments and let everyone assemble their own wraps. http://images.meredith.com/bhg/images/recipe/s_R094891.jpg http://images.meredith.com/bhg/images/recipe/l_R094891.jpg 1. Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through. 1 2. Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook and stir until heated through. 2 3. To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps. Makes 4 wraps. 3 flour tortillas 8 8-inch 1 lean ground beef 12 oz. 2 chopped onion (1 medium) 1/2 cup 3 frozen whole kernel corn 1 cup 4 bottled barbecue sauce 1/2 to 2/3 cup 5 packaged shredded cabbage with carrot (coleslaw mix) 2 cups 6 calories Calories kcal 391 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 46 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 54 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.71443 14 sodium Sodium (mg) mg 535 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 21 16 starch Starch (d.e.) diabetic exchange 2 17 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 20 minutes Start to Finish: Recipe Category Meat Sandwiches Sub Category Beef Main Ingredient Beef Vegetables Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Sodium Low-Calorie 30 Minutes or Less R094890 Tortellini Stir-Fry Better Homes and Gardens 1/1/2007 Everyday Easy 20-Minute Dinners p108 Bottled stir-fry sauce provides a dozen different seasoning ingredients in a single step. Keep one or two varieties on hand. http://images.meredith.com/bhg/images/recipe/s_R094890.jpg http://images.meredith.com/bhg/images/recipe/l_R094890.jpg 1. Cook tortellini according to package directions. Drain and set aside. 1 2. In wok or large skillet stir-fry vegetables in hot oil over medium-high heat for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews; serve immediately. Makes 4 servings. 2 3. Test Kitchen Tip: Vary this recipe every time by choosing a different vegetable blend and different sauce. 3 refrigerated cheese-filled tortellini 1 9-oz. pkg. 1 fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery) 1 16-oz. pkg. 2 cooking oil 1 Tbsp. 3 peanut stir-fry sauce 3/4 cup 4 chopped dry-roasted cashews 1/4 cup 5 calories Calories kcal 400 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 48 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 30 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.800202 14 sodium Sodium (mg) mg 1256 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 14 16 20 minutes Start to Finish: Recipe Category Pasta Main Ingredient Pasta Vegetables Course Main Dish Popular Collections One-Dish Meal 30 Minutes or Less Stir-Fry 5 or Fewer Ingredients Vegetarian Appliance Wok R094889 Pineapple Pork Chili Better Homes and Gardens 1/1/2007 Everyday Easy 20-Minute Dinners p108 This island-style chili is based on pork, kidney beans, pineapple salsa. 4 servings http://images.meredith.com/bhg/images/recipe/s_R094889.jpg http://images.meredith.com/bhg/images/recipe/l_R094889.jpg 1. In 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve with pineapple slices. 1 2. Test Kitchen Tip: If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple. 2 ground pork or beef 1 lb. 1 pineapple salsa 1 16-oz. jar 2 red kidney beans, rinsed and drained 1 15-oz. can 3 tomato sauce 1 8-oz. can 4 chili powder 1 Tbsp. 5 Pineapple slices (optional) 6 calories Calories kcal 329 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 44 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 53 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 11 10 total sugar Total sugar (g) gm 20 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.314329 14 sodium Sodium (mg) mg 852 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 16 16 20 minutes Start to Finish: Recipe Category Beans, Rice & Grains Meat Soups & Stews Main Ingredient Beans Beef Pork Rice or Grains Vegetables Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients Low-Calorie 30 Minutes or Less Kids' Favorites Holiday Super Bowl R094888 Salmon with Wilted Greens Better Homes and Gardens 1/1/2007 Everyday Easy 20-Minute Dinners p106 http://images.meredith.com/bhg/images/recipe/s_R094888.jpg http://images.meredith.com/bhg/images/recipe/l_R094888.jpg 1. Rinse salmon; pat dry. Cut into 4 pieces. Broil salmon on greased unheated rack of broiler pan 4 inches from heat for 6 to 9 minutes or until salmon begins to flake easily. Halfway through broiling, brush with 1 tablespoon of the dressing. Cover; keep warm. 1 2. In salad bowl combine greens and orange sections. In large skillet bring remaining 1/2 cup dressing to boiling. Boil gently, uncovered, 1 minute. Remove from heat. Pour over greens; toss. 2 3. Divide greens among 4 serving plates. Top with salmon. Serve immediately. Makes 4 servings. 3 fresh or frozen salmon fillets (thawed) 1 lb. 1 bottled Asian salad dressing, such as sesame ginger 1/2 cup plus 1 Tbsp. 2 torn mixed salad greens 6 cups 3 orange, peeled and sectioned 1 medium 4 calories Calories kcal 397 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm `25 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 16 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 40.743189 14 sodium Sodium (mg) mg 623 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 5 16 Recipe Category Fish & Seafood Main Ingredient Fish Fruit Leafy Greens Vegetables Course Main Dish Popular Collections Low-Sodium Low-Calorie 30 Minutes or Less Grilling Appliance Grill, Outdoor R094887 Jamaican Pork Stir-Fry Better Homes and Gardens 1/1/2007 Everyday Easy 20-Minute Dinners p108 http://images.meredith.com/bhg/images/recipe/s_R094887.jpg http://images.meredith.com/bhg/images/recipe/l_R094887.jpg 1. In wok or skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender. Remove from wok. 1 2. Toss pork with jerk seasoning; add to wok. Add more oil if necessary. Cook and stir 2 to 5 minutes or until pork is no longer pink. 2 3. Add plum sauce to wok; return vegetables. Gently toss to coat; heat through. Season with soy sauce and sprinkle with peanuts. Serve over rice. Makes 4 servings. 3 4. Test Kitchen Tip: If your supermarket doesn't sell pork strips, cut your own from pork loin. 4 cooking oil 1 Tbsp. 1 frozen yellow, green, and red peppers and onion stir-fry vegetables 1 16-oz. pkg. 2 pork strips for stir-frying 12 oz. 3 Jamaican jerk seasoning 2 to 3 tsp. 4 bottled plum sauce 1/2 cup 5 Soy sauce (optional) 6 Peanuts (optional) 7 hot cooked rice or pasta 2 cups 8 calories Calories kcal 357 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 45 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 54 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 40.152708 14 sodium Sodium (mg) mg 405 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 1.5 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1.5 20 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 20 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Vegetables Pork Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients Low-Calorie 30 Minutes or Less Stir-Fry Appliance Wok R094885 Bean Medley Chili BYH Chili 11/28/2006 Meatless p Three beans are better than one. Each type has a distinctive flavor and texture, making every spoonful of this chili an adventure. http://images.meredith.com/bhg/images/recipe/s_R094885.jpg http://images.meredith.com/bhg/images/recipe/l_R094885.jpg 1. In a 4-quart Dutch oven, cook onions and garlic in hot oil over medium heat for 4 to 5 minutes or until tender. Stir in chili powder, cumin, salt, and chipotle chile pepper; cook and stir for 1 minute. Add undrained tomatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet peppers and beans. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until sweet peppers are tender. 1 2. Add chickpeas and snipped cilantro; heat through. Serve with rice. If desired, garnish with cilantro sprigs. Makes 8 servings. 2 onions, chopped 2 large 1 bottled minced garlic 2 Tbsp. 2 cooking oil 1 Tbsp. 3 chili powder 3 Tbsp. 4 ground cumin 1 tsp. 5 salt 1/2 tsp. 6 chipotle chile pepper in adobo sauce, finely chopped 1 canned 7 diced tomatoes, undrained 1 28-oz. can 8 vegetable broth or chicken broth 1 14-oz. can 9 red sweet pepper, chopped 1 large 10 green sweet pepper, chopped 1 large 11 black beans, rinsed and drained 1 15-oz. can 12 red kidney beans, rinsed and drained 1 15-oz. can 13 garbanzo beans) rinsed and drained 1 15-oz. can 14 snipped fresh cilantro 1/4 cup 15 Hot cooked rice 16 Fresh cilantro sprigs (optional) 17 calories Calories kcal 310 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 60 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 0 3 fiber Fiber (g) gm 12 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1027 7 Recipe Category Beans, Rice & Grains Vegetables Soups & Stews Sub Category Beans Stews Main Ingredient Beans Rice or Grains Vegetables Course Main Dish Popular Collections Low-Fat Meatless Main Dish Low-Calorie Vegetarian R094884 Chunky Chicken Chili BYH Chili 11/28/2006 Chicken p Gutsy in flavor, but low in fat, this chicken and vegetable meal-in-a-bowl is sure to please. 6 servings http://images.meredith.com/bhg/images/recipe/s_R094884.jpg http://images.meredith.com/bhg/images/recipe/l_R094884.jpg 1. In a large saucepan cook chicken, half at a time, in hot oil over medium-high heat until brown. Remove chicken. 1 2. Add onion to saucepan; cover and cook over medium heat about 5 minutes or until tender. Stir in garlic, chili powder, cumin, and cinnamon; cook and stir for 30 seconds. 2 3. Stir in beans, tomatoes, broth, and succotash. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken; heat through. 3 cooking oil 1 tsp. 1 skinless, boneless chicken breasts or turkey breast, cut into 1-inch cubes 1 lb. 2 chopped onion 1 cup 3 bottled minced garlic 1 Tbsp. 4 chili powder 2 tsp. 5 ground cumin 1/2 tsp. 6 ground cinnamon 1/8 tsp. 7 diced tomatoes, undrained 1 14 1/2-oz. can 8 can pinto beans, rinsed and drained 1 15-oz. 9 can red kidney beans, rinsed and drained 1 15-oz. 10 chicken broth 1 14-oz. can 11 frozen succotash 1 10-oz. pkg. 12 calories Calories kcal 293 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 40 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 45 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 10 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 772 7 40 minutes Start to Finish: Recipe Category Poultry Soups & Stews Sub Category Chicken Main Ingredient Beans Vegetables Poultry Chicken Course Main Dish Popular Collections Low-Fat Low-Calorie R094882 Chicken-Wild Rice Chili BYH Chili 11/28/2006 Chicken p You won't miss the beef -- wild rice adds extra heartiness to this white-style chili http://images.meredith.com/bhg/images/recipe/s_R094882.jpg http://images.meredith.com/bhg/images/recipe/l_R094882.jpg 1. In a 4- to 5-quart Dutch oven, cook turkey or chicken, half at a time, in hot oil until brown, adding onion and garlic with the last half of the turkey. 1 2. Stir in the water, broth, wild rice, undrained chile peppers, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until wild rice is tender. Stir in corn and beans. Heat through. Season to taste with several dashes of bottled hot pepper sauce. 2 3. To serve, ladle into soup bowls. Serve with cheese and sour cream. If desired, garnish with parsley. Makes 6 to 8 servings. 3 skinless, boneless turkey or chicken breast, cut into 1/2-inch pieces 1 lb. 1 cooking oil 1 Tbsp. 2 chopped onion 1/4 cup 3 bottled minced garlic 1/2 tsp. 4 water 3 cups 5 chicken broth 1 14-oz. can 6 wild rice, rinsed and drained 2/3 cup 7 diced green chile peppers 2 4-oz. cans 8 chili powder 2 tsp. 9 ground cumin 1 tsp. 10 whole kernel corn, drained 1 15 1/4-oz. can 11 Great Northern beans, rinsed and drained 1 15- to 16-oz. can 12 Bottled hot pepper sauce 13 Shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers, shredded (optional) 14 Dairy sour cream (optional) 15 Snipped fresh parsley (optional) 16 calories Calories kcal 324 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 45 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 638 7 Recipe Category Soups & Stews Poultry Sub Category Stews Chicken Main Ingredient Rice or Grains Chicken Course Main Dish R094878 Beer-Turkey Chili BYH Chili 11/28/2006 Chicken p Use a food processor to make short work of chopping the sweet pepper and onion. http://images.meredith.com/bhg/images/recipe/s_R094878.jpg http://images.meredith.com/bhg/images/recipe/l_R094878.jpg In a Dutch oven cook turkey or chicken, sweet pepper, onion, and garlic in hot oil until turkey is browned. 1 Add undrained tomatoes, beans, beer, vinegar, chili powder, salt, oregano, cumin, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until turkey is tender, stirring occasionally. Sprinkle some of the cheese over each serving. Makes 8 (1 1/2-cup) servings. 2 turkey breast tenderloin or skinless, boneless chicken breasts or thighs, cut into bite-size strips or cubes 1 lb. 1 chopped green sweet pepper 1 cup 2 chopped onion 1 cup 3 bottled minced garlic 1 tsp. 4 cooking oil 2 Tbsp. 5 diced tomatoes, undrained 2 28-oz. cans 6 black beans or Great Northern beans, rinsed and drained 2 15-oz. cans 7 beer 1 12-oz. can 8 red wine vinegar 2 Tbsp. 9 chili powder 1 Tbsp. 10 salt 1 tsp. 11 dried oregano, crushed 1 tsp. 12 ground cumin 1 tsp. 13 ground black pepper 1/4 tsp. 14 bottled hot pepper sauce 1/4 tsp. 15 shredded Monterey Jack or cheddar cheese (4 ounces) 1 cup 16 calories Calories kcal 298 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 50 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 991 7 Recipe Category Soups & Stews Poultry Sub Category Turkey Soups Main Ingredient Turkey Course Main Dish R094877 Chili Blanc BYH Chili 11/28/2006 Chicken p You won't find tomatoes in this white chili, but you'll get just as much heat thanks to the fresh jalapenos. Gauge the hotness with the number of peppers you add. http://images.meredith.com/bhg/images/recipe/s_R094877.jpg http://images.meredith.com/bhg/images/recipe/l_R094877.jpg In a large saucepan cook turkey and onion over medium-high heat until turkey is no longer pink and onion is tender; drain. 1 Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice; heat through. 2 If desired, mash half of the beans to thicken chili; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. Pass pepper sauce, if desired. Makes 4 servings. 3 uncooked ground turkey 12 oz. 1 medium onion, chopped 1 2 can or bottle beer 1 12-oz. 3 water 1/2 cup 4 medium fresh jalapeno chile peppers, seeded and finely chopped 2 to 4 5 instant chicken bouillon granules 2 tsp. 6 chili powder 1-1/2 tsp. 7 ground cumin 1 tsp. 8 cans Great Northern beans or two 15- or 19-oz. cans white kidney beans (cannellini beans), rinsed and drained 2 15- to 16-oz. 9 lime juice 1 Tbsp. 10 Dairy sour cream (optional) 11 Snipped fresh cilantro or parsley (optional) 12 Lime wedges (optional) 13 Chili powder (optional) 14 Bottled hot pepper sauce (optional) 15 calories Calories kcal 450 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 56 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 12 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 525 7 Recipe Category Soups & Stews Poultry Sub Category Chicken Main Ingredient Poultry Beans Course Main Dish R094876 Hearty Pork Stew Better Homes and Gardens 1/1/2007 Prize Tested Recipes p1 6 servings http://images.meredith.com/bhg/images/recipe/s_R094876.jpg http://images.meredith.com/bhg/images/recipe/l_R094876.jpg 1. Preheat oven to 350 degrees F. Sprinkle pork with sage and mint. In a 12-inch oven-going skillet brown pork in 1 tablespoon of the butter over medium-high heat, turning often. Remove pork from skillet. Add mushrooms, onions, and garlic to skillet. Cook and stir until onion is tender. Stir in broth, bay leaf, and browned pork. Bring pork mixture to boiling. Remove from heat; cover. Place skillet in oven. Bake for 30 minutes. Stir in carrots; cover and bake for 20 minutes more or until carrots are crisp-tender. 1 2. In a small saucepan melt remaining 3 tablespoons butter over medium-low heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove skillet from oven. Return skillet to stove top; uncover. Stir in flour mixture. Bring pork mixture to boiling over medium heat, stirring occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until mixture is slightly thickened. Remove and discard bay leaf. Serve stew over hot cooked noodles. 2 lean pork stew meat, cut into 1-inch pieces 1-1/2 lb. 1 dried sage, crushed 1 tsp. 2 dried mint, crushed 1 tsp. 3 butter (4 Tbsp.) 1/4 cup 4 fresh button mushrooms, halved or quartered 8 oz. 5 onions, chopped 2 medium 6 garlic, minced 4 cloves 7 chicken broth 1 14-oz. can 8 bay leaf 1 9 coarsely chopped carrots 1 lb. 10 all-purpose flour 3 Tbsp. 11 Worcestershire sauce 1 Tbsp. 12 calories Calories kcal 409 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 118 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 504 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 20 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Vegetables Course Main Dish Popular Collections Prize Tested Recipe R094875 Crunchy Chicken Salad Better Homes and Gardens 1/1/2007 Prize Tested Recipes p3 http://images.meredith.com/bhg/images/recipe/s_R094875.jpg http://images.meredith.com/bhg/images/recipe/l_R094875.jpg In a large bowl stir together chicken, celery, onion, mayonnaise, olive oil, salt, and pepper. Cover and refrigerate at least 2 hours before serving. Stir in nuts and peanut brittle just before serving. Salad can be refrigerated up to 2 hours after adding the nuts. Serve with flatbread. Makes 4 (1 cup) servings. 1 coarsely shredded cooked chicken 3 cups 1 celery, coarsely chopped 2 to 3 stalks 2 finely chopped onion 1/3 cup 3 mayonnaise 1/2 cup 4 olive oil 1 Tbsp. 5 salt 1/4 tsp. 6 ground black pepper 1/4 tsp. 7 salted mixed nuts, coarsely chopped 1/2 cup 8 broken peanut brittle 3/4 cup 9 Flatbread (optional) 10 calories Calories kcal 605 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 7 8 total fat Total fat (g) gm 43 2 cholesterol Cholesterol (mg) mg 104 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 16 7 polyunsaturated fat Polyunsaturated Fat (g) gm 16 5 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 572 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 16 16 Recipe Category Salads & Dressings Poultry Sub Category Chicken Salads Main Ingredient Poultry Course Main Dish Popular Collections Prize Tested Recipe 8 or Fewer Ingredients R094873 Pistachio Baked Salmon Better Homes and Gardens 1/1/2007 Prize Tested Recipes p2 http://images.meredith.com/bhg/images/recipe/s_R094873.jpg http://images.meredith.com/bhg/images/recipe/l_R094873.jpg 1. Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside. 1 2. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust. 2 3. Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pass pesto to serve with fish. Makes 6 servings. 3 salted dry roasted pistachio nuts, chopped 1 cup 1 packed brown sugar 1/2 cup 2 lemon juice 3 Tbsp. 3 dried dillweed 1 tsp. 4 coarsely ground black pepper 1 tsp. 5 skinless salmon fillets 6 6-oz. 6 purchased basil pesto (optional) 1/4 cup 7 calories Calories kcal 391 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 208 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 15 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Nuts Fish Course Main Dish R094872 Pepper Chili BYH Chili 11/1/2006 Meat p According to family lore, this favorite restaurant's chili is the same one that Elizabeth Taylor and Richard Burton had flown from Hollywood to Rome when filming Cleopatra in the early 1960s. Four sweet peppers give this spunky beef-and-pork chili a fresh garden flavor. http://images.meredith.com/bhg/images/recipe/s_R094872.jpg http://images.meredith.com/bhg/images/recipe/l_R094872.jpg 1. Rinse beans. In a 5- to 6-quart Dutch oven, combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover; let stand in a cool place for 6 to 8 hours or overnight.) 1 2. Drain and rinse beans. In the same Dutch oven, combine beans and remaining 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until beans are tender. Drain, reserving 3/4 cup cooking liquid. Return beans and reserved liquid to Dutch oven. Add undrained tomatoes, sweet peppers, onions, and garlic. 2 3. In a very large skillet, cook and stir ground beef and pork, half at a time, over medium heat until brown. Drain well. 3 4. Add cooked beef and pork to the Dutch oven. Stir in parsley, chili powder, salt, black pepper, and cumin seeds. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Makes 10 servings. 4 dry pinto beans (8 ounces) 1-1/3 cups 1 water 8 cups 2 tomatoes, cut up 3 14 1/2-ounce cans 3 green sweet peppers, chopped (3 cups) 4 medium 4 onions, chopped (2 cups) 4 medium 5 garlic, minced 2 cloves 6 lean ground beef 2-1/2 pounds 7 lean ground pork 1 pound 8 snipped fresh parsley 1/2 cup 9 chili powder 1/3 cup 10 salt 2 teaspoons 11 ground black pepper 2 teaspoons 12 cumin seeds 2 teaspoons 13 calories Calories kcal 394 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 93 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 774 7 Recipe Category Soups & Stews Meat Sub Category Soups Beef Main Ingredient Beef Vegetables Course Main Dish R094871 Firehouse Chili BYH Chili 11/28/2006 Meat p Write new blurb here. Write new blurb here. Write new blurb here. Write new blurb here. Write new blurb here. 10 servings http://images.meredith.com/bhg/images/recipe/s_R094871.jpg http://images.meredith.com/bhg/images/recipe/l_R094871.jpg In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. 1 Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce. 2 lean ground beef 2 lb. 1 onion, chopped 1 large 2 celery, chopped 3 stalks 3 bottled minced garlic 1-1/2 tsp. 4 chili beans 1 30-oz. can 5 tomato sauce 1 29-oz. can 6 stewed tomatoes, cut up 1 28-oz. can 7 chili powder 2 Tbsp. 8 bottled hot pepper sauce 1 Tbsp. 9 Hot cooked macaroni 10 Dairy sour cream and shredded cheddar cheese (optional) 11 Sliced green onions (optional) 12 Bottled hot pepper sauce (optional) 13 calories Calories kcal 433 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 48 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 68 6 saturated sat Saturated Fat (g) gm 6 3 fiber Fiber (g) gm 7 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 1251 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 30 16 Recipe Category Soups & Stews Meat Sub Category Stews Beef Main Ingredient Beans Beef Vegetables Course Main Dish R094870 Traditional Cincinnati Chili BYH Chili 11/28/2006 Meat p In Cincinnati, a "five-way" is a plate of spaghetti topped with chili with beans, onions, and cheese. The chili is seasoned with cinnamon as well as cayenne pepper. 8 servings http://images.meredith.com/bhg/images/recipe/s_R094870.jpg http://images.meredith.com/bhg/images/recipe/l_R094870.jpg 1. For spice bag, place bay leaves and allspice in center of a double-thick 6-inch square of 100 percent-cotton cheesecloth. Bring up corners and tie with 100 percent-cotton kitchen string; set aside. 1 2. In a Dutch oven, cook ground beef, onions, and garlic until meat is brown. Drain off fat. Stir chili powder, cinnamon, and cayenne pepper into beef mixture in Dutch oven. Cook and stir for 1 minute. Stir in the water, beans, tomato sauce, vinegar, Worcestershire sauce, salt, and black pepper. Add spice bag. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Uncover; simmer for 15 to 20 minutes more or until desired consistency. Remove spice bag; discard. If desired, serve chili over spaghetti. If desired, top with sliced green onion and cheddar cheese. 2 bay leaves 5 1 whole allspice 1 tsp. 2 lean ground beef 2 lb. 3 onions, chopped (2 cups) 2 large 4 bottled minced garlic 1/2 tsp. 5 chili powder 2 Tbsp. 6 ground cinnamon 1 tsp. 7 cayenne pepper 1/4 to 1/2 tsp. 8 water 4 cups 9 red kidney beans, rinsed and drained 1 15-oz. can 10 tomato sauce 1 8-oz. can 11 cider vinegar 1 Tbsp. 12 Worcestershire sauce 1 tsp. 13 salt 1/2 tsp. 14 ground black pepper 1/4 tsp. 15 Hot cooked spaghetti (optional) 16 Sliced green onion (optional) 17 Shredded Parmesan or cheddar cheese (optional) 18 calories Calories kcal 257 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 71 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 435 7 Recipe Category Beans, Rice & Grains Meat Soups & Stews Sub Category Beans Beef Main Ingredient Beans Beef Course Main Dish Popular Collections Low-Calorie R094868 Three-Alarm Chili BYH Chili 11/28/2006 Meat p Jalpeno pepper, hot chili powder, and hot sausage are the trio that makes this zesty chili sing. http://images.meredith.com/bhg/images/recipe/s_R094868.jpg http://images.meredith.com/bhg/images/recipe/l_R094868.jpg 1. Remove beef from packages and reserve drippings. Chop beef; cover and refrigerate until needed. In 6-quart Dutch oven, combine reserved drippings, tomatoes, onion, sweet peppers, jalapeno pepper, hot chili powder, cumin and garlic. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. 1 2. In medium skillet, cook sausage until no longer pink; drain off fat. 2 3. Add chocolate to tomato mixture, stirring until melted. Add chopped beef, sausage, corn, and chili beans. Cover and simmer for 30 minutes more, stirring occasionally. 3 4. If desired, top each serving with cheese and corn chips. Makes 12 servings. 4 refrigerated cooked beef roast au jus 2 17-oz. pkgs. 1 diced tomatoes, undrained 2 28-oz. cans 2 onion, chopped 1 large 3 green sweet pepper, chopped 1 medium 4 red sweet pepper, chopped 1 medium 5 fresh jalapeno chile pepper, seeded and chopped 1 6 hot chili powder 1 Tbsp. 7 ground cumin 1-1/2 tsp. 8 bottled minced garlic 1-1/2 tsp. 9 bulk hot Italian sausage 8 oz. 10 milk chocolate or dark chocolate, cut up 1/2 of a 6-oz. bar 11 frozen whole kernel corn 1 cup 12 chili beans with chili gravy 2 22- to 30-oz. cans 13 Shredded cheddar cheese (optional) 14 Corn chips (optional) 15 calories Calories kcal 370 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 58 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 913 7 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beans Beef Chocolate Vegetables Course Main Dish R094867 Chipotle Chili BYH Chili 11/28/2006 Meat p Using no-salt-added tomatoes and rinsing the beans and hominy helps keep sodium levels in check. http://images.meredith.com/bhg/images/recipe/s_R094867.jpg http://images.meredith.com/bhg/images/recipe/l_R094867.jpg 1. In large saucepan, cook ground beef and onion over medium heat until brown. Drain off fat. 1 2. Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, tomatoes, red beans, hominy, sweet pepper, and the water. 2 3. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top each serving with cheese. Makes 4 to 5 servings. 3 4. *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. 4 lean ground beef or uncooked ground chicken or turkey breast 8 oz. 1 chopped onion 1 cup 2 ground cumin 1-1/2 tsp. 3 dried oregano, crushed 1/2 tsp. 4 chopped canned chipotle chile peppers in adobo sauce* 1 to 2 tsp. 5 stewed tomatoes, undrained 2 14 1/2-oz. cans 6 red beans, rinsed and drained 1 15-oz. can 7 yellow hominy, rinsed and drained 1 15-oz. can 8 green or red sweet pepper, chopped 1 small 9 water 1/2 cup 10 shredded cheddar cheese (optional) 1/2 cup 11 calories Calories kcal 338 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 36 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 10 10 total sugar Total sugar (g) gm 14 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 959 7 20 minutes Start to Finish: Recipe Category Beans, Rice & Grains Meat Sub Category Chicken Beans Beef Main Ingredient Beans Cheese Beef Course Main Dish Popular Collections 30 Minutes or Less R094866 Spicy Sweet Chili BYH Chili 11/28/2006 Meat p When it comes to chili recipes, you don't normally find pineapple in the ingredient list. This chili boasts a little sweetness from pineapple along with the usual chili spices. It's even better with a dollop of the optional sour cream. http://images.meredith.com/bhg/images/recipe/s_R094866.jpg http://images.meredith.com/bhg/images/recipe/l_R094866.jpg 1. Trim fat from meat. Cut meat into 3/4-inch pieces. Lightly coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add meat, onion, celery, and garlic. Cook and stir until meat is brown and onion is tender. 1 2. Carefully stir in the water, pineapple, chili beans with gravy, tomatoes, tomato sauce, brown sugar, chili powder, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. If desired, serve with sour cream. Makes 5 or 6 servings. 2 boneless beef top sirloin or top round steak 8 oz. 1 Nonstick cooking spray 2 onion, chopped 1 medium 3 celery, sliced 1 stalk 4 bottled minced garlic 1 tsp. 5 water 1 cup 6 pineapple tidbits (juice pack), undrained 1 15 1/4-oz. can 7 chili beans with chili gravy, undrained 1 15- to 15 3/4-oz. can 8 diced tomatoes, undrained 1 14 1/2-oz. can 9 tomato sauce 1 8-oz. can 10 packed brown sugar 1 Tbsp. 11 chili powder 2 tsp. 12 salt 1/4 tsp. 13 cayenne pepper 1/8 tsp. 14 Dairy sour cream (optional) 15 calories Calories kcal 325 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 2 2 cholesterol Cholesterol (mg) mg 27 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 750 7 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Beef Vegetables Fruit Course Main Dish R094865 Kickin' Hot Chili BYH Chili 11/28/2006 Meat p If you like your chili seriously hot, this recipe is for you. For an even bigger kick, use the whole teaspoon of cayenne pepper. http://images.meredith.com/bhg/images/recipe/s_R094865.jpg http://images.meredith.com/bhg/images/recipe/l_R094865.jpg 1. In a 5- to 6-quart Dutch oven, cook ground beef, onions, the 1/2 cup sweet pepper, and the garlic until meat is brown and onion is tender. Drain off fat. 1 2. Stir in the water, the beans, undrained tomatoes and green chile peppers, tomato paste, mustard, salt, chili powder, black pepper, cayenne pepper, and cumin. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Makes 8 servings. 2 lean ground beef 2 lb. 1 onions, chopped 2 large 2 chopped green or red sweet pepper 1/2 cup 3 bottled minced garlic 1 Tbsp. 4 water 3-1/2 cups 5 dark red kidney beans, rinsed and drained 1 15-oz. can 6 Great Northern beans, rinsed and drained 1 15-oz. can 7 diced tomatoes and green chile peppers, undrained 1 10-oz. can 8 tomato paste 1 12-oz. can 9 yellow mustard 1 Tbsp. 10 salt 1 tsp. 11 chili powder 1 tsp. 12 ground black pepper 1 tsp. 13 cayenne pepper 1/2 to 1 tsp. 14 ground cumin 1/2 tsp. 15 calories Calories kcal 373 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 31 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 71 6 saturated sat Saturated Fat (g) gm 6 3 fiber Fiber (g) gm 8 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 802 7 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beans Beef Course Main Dish R094864 Texas-Style Chili BYH Chili 11/28/2006 Meat p Texans have strong opinions about their chili. The meat must be cubed, never ground. Beans may be served alongside, but are never stirred into the mixture; neither are canned tomatoes. http://images.meredith.com/bhg/images/recipe/s_R094864.jpg http://images.meredith.com/bhg/images/recipe/l_R094864.jpg 1. Trim fat from meat. Cut meat into 1/2-inch pieces. Sprinkle meat with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven. 1 2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds. 2 3. Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion. Makes 6 servings. 3 boneless lean beef chuck 3 lb. 1 salt 1/2 tsp. 2 ground black pepper 1/2 tsp. 3 cooking oil 1 Tbsp. 4 onions, chopped 4 large 5 chili powder 3 Tbsp. 6 yellow cornmeal 3 Tbsp. 7 bottled minced garlic 1 Tbsp. 8 ground cumin 1 Tbsp. 9 dried oregano, crushed 2 tsp. 10 cayenne pepper 1/4 tsp. 11 beef broth 1 14-oz. can 12 water 1-1/4 cups 13 packed brown sugar 1 Tbsp. 14 Chopped onion, optional 15 calories Calories kcal 398 1 protein Protein (g) gm 51 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 134 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 639 7 Recipe Category Soups & Stews Meat Main Ingredient Beef Course Main Dish R094263 Stout-Glazed Ham Our Best Holiday Menus 2005 10/15/2005 Down Home Christmas Dinner p Plan on using the leftover ham--and there's bound to be some--in sandwiches or with breakfast or brunch. http://images.meredith.com/bhg/images/recipe/s_R094263.jpg http://images.meredith.com/bhg/images/recipe/l_R094263.jpg 1. 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. 1 2. Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside. 2 3. 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. 3 4. Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings. 4 5. 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. 5 6. *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. 6 cooked bone-in ham 1 5- to 6-pound 1 cloves Whole 2 Irish stout (such as Guinness), apple cider, or apple juice 1/2 cup 3 honey 1/4 cup 4 butter 1/4 cup 5 parsnips, peeled and halved lengthwise 6 small 6 red boiling onions, peeled* and halved, and/or medium red onions, quartered 1 pound 7 calories Calories kcal 283 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 76 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 1740 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 10 16 Recipe Category Meat Sub Category Pork Main Ingredient Ham (Pork) Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Make-Ahead Holiday Other Holidays R094024 Slow Cooker Holiday Pork Stew Better Homes and Gardens 12/1/2006 Get Ahead Holiday p4 http://images.meredith.com/bhg/images/recipe/s_R094024.jpg http://images.meredith.com/bhg/images/recipe/l_R094024.jpg 1. In a 6- to 7-quart slow cooker combine pork shoulder, kielbasa, onions, garlic, beans, carrots, chicken broth, tomato paste, thyme, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in tomatoes. Cover and cook 10 minutes more. 1 2. Turn pork mixture into shallow 3-quart freezer-to-oven casserole dish. Freeze, covered, up to 1 month. Prepare and freeze Crumb Topper up to 1 month. Makes 8 servings. 2 3. To serve: Thaw casserole and Crumb Topper in refrigerator 2 days ahead of serving. Preheat oven to 400 degrees F. Bake casserole, covered, for 30 minutes. Uncover; sprinkle with crumb mixture. Bake 15 to 20 minutes more or until heated through. 3 4. Crumb Topper: Crumb Topper: In a resealable freezer bag combine 1-1/2 cups coarse French bread crumbs, 1/4 cup chopped flat-leaf parsley, 1/4 cup finely shredded Parmesan cheese, and 2 tablespoons olive oil. 4 pork shoulder, cut into 1-inch cubes 1-1/2 lb. 1 kielbasa or Polish sausage, cut into 1/2-inch slices 16 oz. 2 chopped onions 2 cups 3 garlic, minced 2 cloves 4 cannellini beans, rinsed and drained 2 15-oz. cans 5 carrots, peeled and sliced into 1-inch chunks 6 6 reduced-sodium chicken broth* or 1-3/4 cups water 1 14-oz. can 7 tomato paste 3 Tbsp. 8 fresh thyme or 1 tsp. dried thyme, crushed 2 Tbsp. 9 freshly ground black pepper 1/2 tsp. 10 coarsely chopped tomato or halved cherry tomatoes (optional) 1 cup 11 Crumb Topper 1 recipe 12 calories Calories kcal 430 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 95 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 13.581063 14 sodium Sodium (mg) mg 1063 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 23 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R093889 Rosemary Beef Tenderloin Better Homes and Gardens 12/1/2006 In a Twinkling p208 http://images.meredith.com/bhg/images/recipe/s_R093889.jpg http://images.meredith.com/bhg/images/recipe/l_R093889.jpg 1. Preheat oven to 425 degrees F. In a small bowl combine mustard, oil, 1 tablespoon rosemary, garlic, salt, and pepper. Spread mixture over the beef tenderloin or pork loin. Place roast on a rack in a shallow roasting pan. 1 2. Place roast in oven. For medium-rare doneness, roast the beef, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F on an instant-read thermometer. Cover with foil; let stand 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. (For medium doneness, roast, uncovered, for 45 to 50 minutes or until meat reaches 150 degrees F. Cover and let stand as directed above.) 2 3. Cut roast into 8 slices about 1 to 1-1/2 inch apart, cutting to, but not through, bottom of the meat. Tuck a slice of goat cheese into each cut (or spoon 1 tablespoon cream cheese into each cut). Sprinkle with additional rosemary. To serve, slice through the meat between each cheese portion. Serve roast with figs, steamed beets, and steamed baby artichokes.. Makes 8 servings. 3 Test Kitchen Tip: Order a center-cut tenderloin from the butcher or meat counter ahead of time. The center cut holds its shape best during roasting. 4 *Note: To prepare Pork Roast: Preheat oven to 325 degrees F. Spread roast with Dijon Spread. Roast for 1-1/4 to 1-3/4 hours or until thermometer registers 150 degrees F. Cover with foil; let stand for 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. Serve goat cheese with roast. 5 Dijon-style mustard 2 Tbsp. 1 extra-virgin olive oil 1 Tbsp. 2 snipped fresh rosemary 1 Tbsp. 3 garlic, minced 3 cloves 4 salt 3/4 tsp. 5 ground black pepper 1/4 tsp. 6 center-cut beef tenderloin roast or boneless pork top loin roast* 1 2-1/2 to 3-lb. 7 garlic and herb goat cheese (chevre), cut crosswise into 8 slices or 1/2 of an 8-oz. tub cream cheese spread with chive and onion 1 4- to 6-oz. log 8 Snipped fresh rosemary 9 Garnishes (optional) 10 calories Calories kcal 275 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 101 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 440 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 15 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Cheese Course Main Dish R093867 Split Pea Soup Better Homes and Gardens 12/1/2006 Soup for the Soul p212 http://images.meredith.com/bhg/images/recipe/s_R093867.jpg http://images.meredith.com/bhg/images/recipe/l_R093867.jpg 1. In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover; stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves; discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes. 1 2. To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover; label. Freeze up to 3 months. 2 3. To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions) 3 water 8 cups 1 reduced-sodium chicken broth 3 14-oz. cans 2 cooked boneless ham, chopped 1 lb. 3 dry split peas, rinsed and drained 4-1/2 cups 4 bay leaves 3 5 dried marjoram, crushed 1/4 tsp. 6 ground black pepper 1/4 tsp. 7 chopped carrots (3 medium) 1-1/2 cups 8 chopped celery (3 medium) 1-1/2 cups 9 chopped onion (3 medium) 1-1/2 cups 10 Salt and ground black pepper 11 calories Calories kcal 334 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 49 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 22 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 19 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 866 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 22 16 Recipe Category Soups & Stews Sub Category Soups Course Main Dish R093866 French Onion Soup Better Homes and Gardens 12/1/2006 Soup for the Soul p212 Make and freeze this soup ahead. Prepare the toasts before you serve the soup. http://images.meredith.com/bhg/images/recipe/s_R093866.jpg http://images.meredith.com/bhg/images/recipe/l_R093866.jpg 1. In a 6 to 8-quart Dutch oven melt butter; add onions. Cook onions, covered, over medium-low heat for 15 to 20 minutes or until tender and golden; stir occasionally. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in parsley. Serve immediately or cool for 30 minutes. 1 2. To freeze, transfer cooled soup to three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal; label. Freeze up to 2 months. 2 3. To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. 3 4. For toast, arrange bread slices on baking sheet.Sprinkle with shredded cheese. Broil 4 inches from heat for 1 to 2 minutes or until cheese is melted and lightly browned. Top each soup serving with toasted bread slice. Makes 12 servings (or three 4-serving portions). 4 butter 1/2 cup 1 thinly sliced yellow onions (6 large) 6 cups 2 beef broth 2 49-oz. cans 3 dry sherry or dry white wine 1/2 cup 4 Worcestershire sauce 2 Tbsp. 5 ground black pepper 1/2 tsp. 6 snipped fresh Italian (flat-leaf) parsley (optional) 1/4 cup 7 French bread, toasted 12 slices 8 Swiss, Gruyère, or Jarlsberg cheese, shredded (2 cups) 8 oz. 9 calories Calories kcal 263 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 38 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 1136 7 calcium Calcium (DV%) % 18 15 iron Iron (DV%) % 6 16 Recipe Category Soups & Stews Sub Category Soups Course Main Dish R093862 Pulled Chicken Sandwiches Our Best Holiday Menus 2005 10/15/2005 Sports Day Buffet p Hot sandwiches don't come any easier. Just pull the meat from store-bought rotisserie chickens and add it to a spicy homemade sauce. http://images.meredith.com/bhg/images/recipe/s_R093862.jpg http://images.meredith.com/bhg/images/recipe/l_R093862.jpg 1. Pull the meat from the chickens, discarding skin (if desired) and bones. Using two forks or your fingers, pull the meat into shreds. If desired, chop the seasoned skin and add it to the chicken. 1 2. In a 4-quart Dutch oven, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add vinegar. Cook and stir for 1 minute more. Stir in tomato sauce, basil, honey, and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through. 2 3. To serve, use a slotted spoon to place chicken mixture on bottoms of bread loaves. Top with pickle slices; replace tops of bread. Cut loaves into serving-size portions. Makes 12 servings. 3 purchased roasted chickens 2 1-3/4- to 2-pound 1 olive oil 1 tablespoon 2 onions, cut into 1/4-inch-thick slices 2 medium 3 chopped green or red sweet pepper 1 cup 4 cider vinegar or white wine vinegar 2/3 cup 5 tomato sauce 1 8-ounce can 6 snipped fresh basil 1/4 cup 7 honey 1/4 cup 8 salt 1 teaspoon 9 ciabatta bread, split and toasted 2 12-inch loaves 10 Pickle slices 11 calories Calories kcal 332 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 3 3 polyunsaturated fat Polyunsaturated Fat (g) gm 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.400101 14 sodium Sodium (mg) mg 577 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 13 16 35 min. Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R093433 Turkey-Vegetable Soup Our Best Holiday Menus 2005 10/15/2005 Soup Supper p Pistou, a blend of basil, garlic, Parmesan cheese, and olive oil, is the French counterpart of Italian pesto. Fix extra and use it as you would pesto. http://images.meredith.com/bhg/images/recipe/s_R093433.jpg http://images.meredith.com/bhg/images/recipe/l_R093433.jpg 1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Stir in chicken broth, water, tomatoes, cannellini beans, fennel, thyme, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. 1 2. Stir in turkey, zucchini, green beans and orzo pasta. Cover and simmer for 10 minutes more or until pasta is tender. Remove bay leaves. 2 3. Meanwhile, prepare Pistou. Ladle the soup into bowls. Top with Pistou and, if desired, Parmigiano-Reggiano cheese. Makes 10 servings. 3 4. Pistou: In a food processor or blender, combine 2 cups firmly packed fresh basil leaves (about 2-1/2 ounces), 2 tablespoons grated Parmigiano-Reggiano cheese, 2 tablespoons olive oil, and 6 cloves garlic, halved. Cover and process or blend until finely chopped. Add enough additional olive oil (1 to 2 tablespoons) to thin mixture to desired consistency. 4 5. Make-Ahead Tip: Prepare Pistou as directed. Transfer to an airtight container and chill for up to 24 hours. 5 olive oil 1 tablespoon 1 onion, chopped 1 large 2 garlic, minced 6 cloves 3 chicken broth 3 14-ounce cans 4 water 2 cups 5 tomatoes, chopped 3 medium 6 cannellini beans (white kidney beans), rinsed and drained 1 19-ounce can 7 fennel bulb, trimmed and chopped 1 medium 8 dried thyme, crushed 1-1/2 teaspoons 9 salt 1 teaspoon 10 ground black pepper 1/2 teaspoon 11 bay leaves 2 12 chopped cooked turkey or chicken 2 cups 13 zucchini, chopped 2 medium 14 frozen green beans 1 10-ounce package 15 dried orzo pasta or other small pasta 1/2 cup 16 Pistou 17 Shredded Parmigiano-Reggiano cheese (optional) 18 calories Calories kcal 215 1 protein Protein (g) gm 15 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 23 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 21.257316 14 sodium Sodium (mg) mg 848 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 14 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Turkey Course Main Dish Popular Collections Make-Ahead Ethnic Cuisine French Appliance Blender R093432 Sweet Potato Chowder Our Best Holiday Menus 2005 10/1/2005 Soup Supper p Curry paste, coconut milk, and lemongrass give this soup an Asian twist. Look for all three ingredients in the Asian food section of your supermarket or at an Asian market. http://images.meredith.com/bhg/images/recipe/s_R093432.jpg http://images.meredith.com/bhg/images/recipe/l_R093432.jpg 1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger. 1 2. Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass. 2 3. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through. Makes 10 servings. 3 4. Make-Ahead Tip: Prepare and blend chowder as directed. Transfer to an airtight container and chill for up to 24 hours. To reheat, transfer to a Dutch oven. Cover and cook until heated through. 4 cooking oil 2 tablespoons 1 onion, chopped 1 large 2 red curry paste or 2 to 3 teaspoons curry powder 1 teaspoon 3 garlic, minced 2 cloves 4 sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces 3 pounds 5 chicken broth 2 14-ounce cans 6 unsweetened coconut milk 1 14-ounce can 7 fresh lemongrass or 1 teaspoon finely shredded lemon peel 1 2-inch piece 8 grated fresh ginger (optional) 2 teaspoons 9 ground white pepper 1/4 teaspoon 10 salt 1/8 teaspoon 11 calories Calories kcal 235 1 protein Protein (g) gm 5 11 carbohydrate Carbohydrate (g) gm 31 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 7 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 385 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 8 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Course Main Dish Popular Collections Make-Ahead R093431 Smoked Sausage-Lentil Soup Our Best Holiday Menus 2005 10/25/2005 Soup Supper p Fennel's mild flavor is similar to anise. It's especially compatible with sausage and pork. http://images.meredith.com/bhg/images/recipe/s_R093431.jpg http://images.meredith.com/bhg/images/recipe/l_R093431.jpg 1. Reserve some of the fennel leaves to garnish the soup. Chop enough of the fennel bulbs to measure 2 cups. 1 2. In a Dutch oven, heat olive oil over medium heat. Add garlic; cook and stir for 1 minute. Add onion; cook until golden brown, stirring occasionally. Add the 2 cups fennel and the carrot; cook until tender, stirring occasionally. Add the water, lentils, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until lentils are tender. 2 3. Meanwhile, in a large skillet, cook sausage until browned. Using a slotted spoon, transfer sausage to lentil mixture. Stir in vinegar. Garnish with the reserved fennel leaves. Makes 10 servings. 3 fennel bulbs 2 small 1 olive oil 2 tablespoons 2 garlic, minced 8 cloves 3 onion, chopped 1 large 4 carrots, chopped 4 medium 5 water 12 cups 6 brown lentils, rinsed and drained 2-1/2 cups 7 salt 2 teaspoons 8 ground black pepper 1/2 teaspoon 9 cooked smoked sausage, cut into 1/2-inch-thick pieces 12 ounces 10 red wine vinegar 1/3 cup 11 calories Calories kcal 333 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 23 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 15 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 1008 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 21 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Beans Pork Course Main Dish Popular Collections Make-Ahead R092984 Buttery Cider-Glazed Turkey BH&G Annual Recipes 2003 11/1/2003 November p http://images.meredith.com/bhg/images/recipe/s_R092984.jpg http://images.meredith.com/bhg/images/recipe/l_R092984.jpg 1. Rinse turkey well and pat dry with paper towels. Season inside cavity generously with salt and pepper. Rub one of the cut garlic cloves on inside cavity. Place garlic cloves, onion, and the first apple in cavity. 1 2. Pull turkey skin to back; fasten with skewer. If a band of skin crosses the tail, tuck drumsticks under band. If no band, tie drumsticks securely to tail. Twist wing tips under back. Brush turkey with 2 tablespoons melted butter. Season with salt and pepper. 2 3. Place bird, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of one of inside thigh muscles, but not touching bone. Cover bird loosely with foil. Roast in a 325 degree oven about 2-1/2 to 3-1/2 hours or until thermometer registers 160 degrees F. (Cut band of skin or string between drumsticks after 2-1/2 hours.) 3 4. Toss apple wedges with lemon juice. Place apples around turkey. Continue to roast, covered with foil, for 30 minutes more. 4 5. Meanwhile, in a small saucepan bring apple cider and cinnamon sticks to boiling. Reduce heat and boil steadily about 30 minutes or until cider is reduced to 2/3 cup. Add 1/3 cup butter, brown sugar, and thyme. Heat and stir until sugar is dissolved. Remove and discard cinnamon sticks. 5 6. Remove foil from turkey; brush turkey and drizzle apples with the cider mixture. Continue roasting, uncovered, until meat thermometer registers 180 degrees F, brushing bird and drizzling cider mixture over fruit every 10 minutes. Remove turkey from oven; discard cavity ingredients. Transfer roasted bird to a large serving platter. Surround with apples. Cover with foil; let stand 15 to 20 minutes before carving turkey. 6 7. Pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings. Pour 1/4 cup of the fat into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth to remaining drippings to equal 2 1/2 cups; add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper. 7 8. Makes 12 servings 8 turkey 1 12- to 14-lb. 1 Kosher salt or salt 2 Freshly ground pepper 3 garlic, peeled and halved 4 cloves 4 onion, peeled and cut into wedges 1 small 5 baking apple, cored and cut into wedges 1 medium 6 butter, melted 2 tablespoons 7 baking apples, cored and cut into eighths (such as Golden Delicious, Gravenstein, Granny Smith, Winesap, Rhode Island Greening, Braeburn, Russet, Lady (use 2 lady apples for each medium apple; leave whole) 6 medium or 8 small 8 lemon juice 2 tablespoons 9 fresh apple cider 2 cups 10 cinnamon, broken 5 about 3-inch sticks 11 butter 1/3 cup 12 packed brown sugar 1/3 cup 13 dried thyme, crushed 1 tsp. 14 all-purpose flour 1/3 cup 15 Chicken broth 16 Kosher salt and black pepper 17 calories Calories kcal 725 1 protein Protein (g) gm 74 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 35 2 cholesterol Cholesterol (mg) mg 262 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 12 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 479 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 31 16 Recipe Category Poultry Sub Category Turkey Main Ingredient Poultry Course Main Dish Holiday Thanksgiving R092939 Roast Pork Loin with Apricot Stuffing Holiday Celebrations 2005 10/1/2005 Italian Family Christmas Dinner p *Ask your butcher to cut off, or crack, the backbone or chine to which any ribs are attached so you can easily carve individual rib portions. Request a loin with a nice layer of fat for moistness and flavor. If the backbone has been removed, ask that it be tied on. http://images.meredith.com/bhg/images/recipe/s_R092939.jpg http://images.meredith.com/bhg/images/recipe/l_R092939.jpg 1. Preheat oven to 450 degrees F. For apricot stuffing, in a medium saucepan, combine apricots, 1-3/4 cups chicken stock, and 1/4 cup water. Reduce heat and simmer, covered, for 15 minutes. Uncover and simmer 5 to 10 minutes more or until apricots are soft and broth reduces to a thick syrupy consistency. Cool completely. Stir in the bread crumbs; set aside. 1 2. Place the dried mushrooms in a small bowl. Pour 1-1/4 cups of boiling water over the mushrooms; let stand for 5 minutes. Strain mushrooms through a fine mesh strainer, reserving liquid; rinse mushrooms and set both mushrooms and liquid aside. In an very large bowl, combine the onions, carrots, celery, garlic, 2 tablespoons rosemary, 1-1/2 teaspoons kosher salt, and pepper. Stir in 13/4 cups chicken stock, mushrooms and mushroom liquid. Set aside. 2 3. Set the roast, rib bones down, on a work surface. Don't trim off fat from top of loin meat. Insert the blade of a thin long knife into one end of the roast about 1 inch from top and carefully slice open a pocket about 3 inches wide in the loin. If the roast is very long, insert the blade on the other side of roast to cut pocket so it runs through like a tunnel. Be sure the pockets meet in the center. 3 4. Spoon as much of the apricot stuffing as you can into the pocket. Reserve any remaining apricot stuffing. Place the stuffed roast, bone side down, in a shallow roasting pan. Brush roast with olive oil. Sprinkle with 1 tablespoon rosemary and 1 teaspoon kosher salt. Stir any remaining stuffing into vegetable mixture. Spoon vegetable mixture into the roasting pan around the roast. Cover roasting pan with foil. 4 5. Roast, in preheated oven, for 45 minutes. Reduce oven temperature to 350 degrees F Uncover and roast 1-1/4 to 1-1/2 hours more or until an instant-read thermometer inserted near the center registers 155 degrees F. 5 6. Remove roast from roasting pan and transfer to a large serving platter. With a slotted spoon remove vegetables from roasting pan. Spoon vegetables around the roast. Cover meat and vegetables with foil; let stand for 15 minutes. (The temperature of the meat after standing should be 160 degrees F) 6 7. Meanwhile, strain the cooking liquid through a fine-mesh strainer. Skim off fat. Add enough stock, if necessary, to equal 3 cups. Combine cornstarch and 2 tablespoons cold water in a medium saucepan. Whisk in the cooking liquid. Cook and stir over medium heat until sauce is slightly thickened and bubbly; cook and stir for 2 minutes more. 7 8. To serve, slice roast between the rib sections. Spoon some of the warm sauce over the sliced roast. Serve with the roasted vegetables and any remaining sauce. 8 9. Makes 8 servings 9 dried apricots, cut into 1/4-inch pieces 1 pound 1 Homemade Chicken Stock or one 14-ounce can chicken broth 1-3/4 cups 2 fine dry bread crumbs 1/4 cup 3 dried porcini mushrooms 1/2 cup 4 onions, peeled and cut into 2-inch chunks 1 pound 5 carrots, peeled and halved crosswise 1 pound 6 celery, trimmed and cut into 4-inch long pieces 1/2 pound 7 fresh garlic, broken into cloves and peeled (about 1/2 cup) 2 heads 8 snipped fresh rosemary 2 tablespoons 9 kosher salt 1-1/2 teaspoons 10 cracked black pepper 1 teaspoon 11 bone-in pork loin roast, with backbone loosened* 1 6- to 8-pound 12 extra-virgin olive oil 2 tablespoons 13 snipped fresh rosemary 1 tablespoon 14 kosher salt 1 teaspoon 15 Homemade Chicken Stock or one 14-ounce can chicken broth 1-3/4 cups 16 Additional Homemade Chicken Stock or canned chicken broth 17 cornstarch 2 tablespoons 18 calories Calories kcal 652 1 protein Protein (g) gm 64 11 carbohydrate Carbohydrate (g) gm 60 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 150 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 8 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 1278 7 calcium Calcium (DV%) % 15 15 iron Iron (DV%) % 25 16 Recipe Category Meat Sub Category Pork Main Ingredient Vegetables Course Main Dish Holiday Christmas R092936 Holiday Soup with Passatelli Holiday Celebrations 2005 10/1/2005 Italian Family Christmas Dinner p This wonderfully fragrant soup features passatelli, classic Italian noodlelike dumplings made from eggs, bread crumbs, and freshly grated cheese. The name comes from the process of passing the dough through a special iron called a passino. We include directions for hand-rolling and cutting the dough into long, flat noodles, but you could also push the dough through a meat grinder without the cutting blade attached. http://images.meredith.com/bhg/images/recipe/s_R092936.jpg http://images.meredith.com/bhg/images/recipe/l_R092936.jpg 1. For the passatelli, in a large mixing bowl, lightly beat eggs. Stir in the bread crumbs, 1 cup freshly grated Parmigiano-Reggiano or Grana Padano, and salt. Mix until dough is firm but pliable (similar to pasta dough but not as smooth due to the bread crumbs). Add a little chicken broth if dough is too firm or a few more bread crumbs if it is too soft. Shape the passatelli right away or refrigerate the dough.* 1 2. To shape passatelli, flatten dough on a floured work surface. Roll dough into an oval shape about 1/8 inch to 1/4 inch thick. Cut the dough lengthwise in 1/4-inch strips to form long flat noodles. Cut the long noodles crosswise into 3-inch lengths. 2 3. Bring 12 cups chicken broth to boiling in a 6- to 8-quart Dutch oven. Drop in the passatelli and stir. Return to boiling. Cook the passatelli for 3 minutes, then stir in the spinach leaves. Return the broth to boiling and cook about 2 to 3 minutes more or until the passatelli are tender and the spinach has wilted. Stir in shredded chicken and heat through. Remove the Dutch oven from the heat and stir in 1 cup freshly grated Parmigiano-Reggiano or Grana Padano. Pour the soup into a heated tureen. Ladle soup into warm bowls. Top each serving with additional cheese, if desired. 3 4. Makes 12 appetizer servings 4 5. *Note: Passatelli dough may be made the day before shaping. Cover in plastic wrap and store in the refrigerator. Remove from refrigerator, cut, and let passatelli stand at room temperature, covered with a kitchen towel, for a few hours before cooking. Or refrigerate the dough strips, covered with plastic wrap, for up to 2 days. You can also freeze passatelli in an airtight container for up to 2 months. 5 eggs 3 1 fine dry bread crumbs 2 cups 2 freshly grated Parmigiano-Reggiano or Grana Padano cheese 1 cup 3 salt 1/4 teaspoon 4 Homemade Chicken Stock or canned chicken broth, as needed 5 Homemade Chicken Stock or canned chicken broth 12 cups 6 fresh baby spinach 1 6-ounce package 7 shredded cooked chicken 3 cups 8 freshly grated Parmigiano-Reggiano or Grana Padano cheese 1 cup 9 Shaved or grated Parmigiano-Reggiano or Grana Padano cheese (optional) 10 calories Calories kcal 248 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 100 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 1868 7 calcium Calcium (DV%) % 30 15 iron Iron (DV%) % 11 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Chicken Course Main Dish Appetizer Ethnic Cuisine Italian R092639 Tandoori Chicken BYH Appetizers 11/22/2005 Best-Loved p Indian tandoori dishes often acquire an attractive reddish-orange color--both from the spicy marinade that is customarily used and the special clay oven ("tandoor") in which they are cooked. http://images.meredith.com/bhg/images/recipe/s_R092639.jpg http://images.meredith.com/bhg/images/recipe/l_R092639.jpg 1. Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally. 1 2. Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling. 2 3. Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings. 3 skinless, boneless chicken breast halves, cut into 1- to 1 1/2-inch pieces 1-1/2 lb. 1 plain yogurt 1 8-oz. carton 2 lemon juice 4 tsp. 3 grated fresh ginger 1-1/2 tsp. 4 paprika 2 tsp. 5 ground cumin 1 tsp. 6 ground coriander 1/2 tsp. 7 salt 1/4 tsp. 8 ground turmeric 1/4 tsp. 9 cayenne pepper 1/8 to 1/4 tsp. 10 garlic, minced 1 clove 11 Chutney 12 Cilantro leaves (optional) 13 calories Calories kcal 292 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 105 6 saturated sat Saturated Fat (g) gm 4 3 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 266 7 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Grilling Appliance Grill Grill, Outdoor R092617 Peppercorn Pastries with Beef BYH Appetizers 11/22/2005 Best-Loved p These open-face canapes boast a flaky layer of puff pastry and a tangy horseradish and sour cream sauce with slices of tender roast beef. http://images.meredith.com/bhg/images/recipe/s_R092617.jpg http://images.meredith.com/bhg/images/recipe/l_R092617.jpg 1. Preheat oven to 375 degrees F. Unfold puff pastry sheet; roll into a 15x10-inch rectangle. Cut rectangle crosswise into ten 1-1/2-inch-wide strips; cut strips crosswise into thirds. Place pieces about 1 inch apart on two ungreased baking sheets. Combine egg and water. Brush egg mixture onto rectangles. 1 2. Bake for 8 to 10 minutes or till light brown. Remove from oven. Cool completely on a wire rack. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months. 2 3. For topping, stir together sour cream, the 2 tablespoons herbs, horseradish, milk, and garlic. Cover and chill up to 24 hours. Makes 30 sandwiches. 3 4. To serve, spread about 2 teaspoons of the sour cream mixture on each pastry rectangle, leaving a small border. Top with a thin slice of beef tenderloin, arranging accordion-style. Sprinkle with cracked pepper. Garnish with fresh herbs. Arrange on a platter. 4 frozen puff pastry, thawed 1/2 of a 17.3-oz. pkg. (1 sheet) 1 slightly beaten egg 1 2 water 1 tsp. 3 dairy sour cream 1 8-oz. carton 4 assorted snipped fresh herbs such as basil, oregano, thyme, dill, and/or parsley 2 Tbsp. 5 prepared horseradish 4 tsp. 6 milk 1 Tbsp. 7 garlic, minced 1 clove 8 thinly sliced chilled medium-rare beef tenderloin or very thinly sliced deli-style beef 8 oz. 9 cracked black peppercorns 1 tsp. 10 Assorted fresh herbs 11 calories Calories kcal 71 1 protein Protein (g) gm 3 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 17 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 44 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 1 16 Recipe Category Sandwiches Main Ingredient Beef Course Main Dish R092506 Teriyaki Beef and Lettuce Wraps Our Best Holiday Menus 2005 10/15/2005 Global Appetizer Party p Long before wraps became the rage in America, Asian cooks folded savory fillings within rice-paper wrappers, thin pancakes, and lettuce leaves. The lettuce leaves provide a crisp, fresh contrast to a spicy filling. http://images.meredith.com/bhg/images/recipe/s_R092506.jpg http://images.meredith.com/bhg/images/recipe/l_R092506.jpg 1. Remove and discard core from lettuce. Carefully remove at least 16 whole lettuce leaves; set aside. In a medium bowl, combine carrot, sweet pepper, 6 tablespoons vinegar, and salt; toss to combine. 1 2. In a large bowl, combine ground beef and 6 tablespoons teriyaki marinade. Shape beef mixture into 1/2-inch meatballs. 2 3. Heat a 12-inch nonstick skillet over medium-high heat. Add one-fourth of the meatballs to hot skillet. Cook for 3 minutes, turning meatballs to brown on all sides. Transfer meatballs to a bowl. Repeat with remaining meatballs. 3 4. Return all meatballs to the skillet. Stir in chile pepper, water, 2 tablespoons vinegar, and 2 tablespoons teriyaki marinade. Bring to simmering. Cover and cook for 3 minutes. 4 5. To serve, fill lettuce leaves with vegetable mixture and meatballs; roll up. Garnish the platter with green onions. Makes 16 servings. 5 6. Make-Ahead Tip: Prepare the lettuce, vegetable mixture, and meatballs as directed. Cover and chill separately for up to 24 hours. Fill and roll up as directed (you don't need to reheat the meatballs). 6 7. *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. Makes 8 appetizer servings. 7 iceberg lettuce 1 large head 1 carrots, shredded 4 large 2 green sweet peppers, cut into thin strips 2 3 rice wine vinegar 6 tablespoons 4 salt 1/2 teaspoon 5 lean ground beef 2 pounds 6 roasted-garlic teriyaki liquid meat marinade 6 tablespoons 7 fresh jalapeno chile peppers, seeded and finely chopped* 2 8 water 2 tablespoons 9 rice wine vinegar 2 tablespoons 10 roasted-garlic teriyaki liquid meat marinade 2 tablespoons 11 Green onions 12 calories Calories kcal 250 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 71 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 40.743189 14 sodium Sodium (mg) mg 936 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 16 16 40 min. Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Vegetables Course Main Dish Popular Collections Low-Calorie 8 or Fewer Ingredients Make-Ahead Ethnic Cuisine Asian R092505 Pork-and-Cabbage-Filled Buns Our Best Holiday Menus 2005 10/15/2005 Global Appetizer Party p For a festive party finish, top the Chinese dim sum-style buns with black and white sesame seeds. http://images.meredith.com/bhg/images/recipe/s_R092505.jpg http://images.meredith.com/bhg/images/recipe/l_R092505.jpg 1. In a large mixing bowl, stir together 1 1/2 cups of the flour and the yeast. In a small saucepan, heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture; add one of the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. 1 2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour). 2 3. Prepare Pork-and-Cabbage Filling. Set the filling aside to cool. 3 4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 15 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Cover and let rest for 10 minutes. 4 5. Preheat oven to 350 degrees F. Line an extra-large baking sheet with foil; grease foil. Roll or pat each ball of dough into a 4-inch circle. Brush edges with a little water. Place 2 tablespoons filling in center of each circle. Bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns seam side down on prepared baking sheet. 5 6. In small bowl, combine remaining egg and the 1 tablespoon water. Brush evenly over buns. If desired, sprinkle with sesame seeds. 6 7. Bake for 15 to 18 minutes or until buns are golden brown. Transfer buns to a wire rack; cool slightly. Serve warm. If desired, garnish the platter with bok choy leaves. Makes 15 buns. 7 8. Pork-and-Cabbage Filling: In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon sugar, 1/2 teaspoon toasted sesame oil, and 1/4 teaspoon ground black pepper; set aside. In a large skillet, cook and stir 1 teaspoon grated fresh ginger and 1 clove garlic, minced, in 1 tablespoon hot butter for 15 seconds. Add 3 cups finely shredded baby bok choy or Chinese cabbage, 1 cup chopped fresh shiitake mushrooms, 3/4 cup shredded carrot, and 1/2 cup thinly sliced green onion. Cook and stir for 2 minutes. Remove mixture from skillet. Heat 1 tablespoon butter in skillet; add 8 ounces chopped lean boneless pork. Cook and stir about 2 minutes or until pork is no longer pink. Return vegetable mixture to skillet. Add soy sauce mixture. Cook and stir for 2 minutes. 8 9. Make-Ahead Tip: Prepare and bake buns as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw buns, covered, overnight in the refrigerator. Wrap buns in foil and bake in a 300 degree F oven about 15 minutes or until heated through. 9 all-purpose flour 3 to 3-1/2 cups 1 active dry yeast 1 package 2 milk 1 cup 3 sugar 1/4 cup 4 butter 2 tablespoons 5 salt 1/2 teaspoon 6 eggs 2 7 Pork-and-Cabbage Filling 8 water 1 tablespoon 9 Black and white sesame seeds (optional) 10 Baby bok choy leaves (optional) 11 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 Recipe Category Sandwiches Main Ingredient Pork Course Main Dish Popular Collections Make-Ahead R092111 Cornish Game Hens with Artichokes and Potatoes Our Best Holiday Menus 2005 10/1/2005 Fireside Thanksgiving p Each plump bird makes two servings with both light and dark meat. To serve, simply halve each hen lengthwise using kitchen shears. http://images.meredith.com/bhg/images/recipe/s_R092111.jpg http://images.meredith.com/bhg/images/recipe/l_R092111.jpg 1. Preheat oven to 450 degrees F. In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture. 1 2. Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture. 2 3. Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender. 3 4. Arrange hens on a serving platter. Using a slotted spoon, transfer vegetables to platter. If desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs. Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. Carefully cut hens in half lengthwise. Makes 4 servings. 4 lemon juice 2 tablespoons 1 snipped fresh oregano 1 tablespoon 2 olive oil 2 teaspoons 3 garlic, minced 3 cloves 4 snipped fresh thyme 1 teaspoon 5 salt 1/2 teaspoon 6 ground black pepper 1/4 teaspoon 7 package frozen artichoke hearts, thawed 1 9-ounce 8 small potatoes or tiny new potatoes, quartered 8 ounces 9 Cornish game hens 2 1-1/2-pound 10 Lemon slices (optional) 11 Fresh oregano leaves and thyme sprigs (optional) 12 calories Calories kcal 443 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 120 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 427 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 7 16 starch Starch (d.e.) diabetic exchange 1 17 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 5 24 Recipe Category Poultry Sub Category Game hens Main Ingredient Poultry Course Main Dish Holiday Christmas Easter New Years' Other Holidays R092028 Scallops-Pecans Wilted Salad Better Homes and Gardens 11/1/2006 Wilted Salad Suppers p258 http://images.meredith.com/bhg/images/recipe/s_R092028.jpg http://images.meredith.com/bhg/images/recipe/l_R092028.jpg 1. Thaw scallops, if frozen. Halve scallops horizontally (about 1/2 inch thick). Rinse scallops; pat dry. 1 2. In a dry skillet cook and stir pecans over medium-high heat for 3 to 4 minutes or until toasted. Transfer pecans to bowl; set aside. 2 3. Season scallops with salt and black pepper. In the same skillet cook scallops in hot oil over medium-high heat just until golden brown, about 1 to 2 minutes per side. Transfer scallops to bowl with pecans; sprinkle with sesame seeds. Cover; keep warm. 3 4. In a bowl toss together arugula and endive. For dressing, in a saucepan combine syrup, soy sauce, and cayenne pepper. Bring to boiling; remove from heat. Toss greens with three-quarters of the warm dressing. Cover with plate for 30 to 60 seconds or until arugula begins to wilt. Toss remainder of dressing with scallop mixture. Divide greens among 4 plates; top with scallop mixture. Makes 4 servings. 4 *Test Kitchen Tip: Bay scallops are the tiny scallops and sea scallops are the larger variety. For even cooking in this recipe we halve the scallops horizontally so they will be about 1/2-inch thick. 5 fresh or frozen sea scallops 1-1/2 lb. 1 pecan halves 1/2 cup 2 Salt and ground black pepper 3 olive oil 2 Tbsp. 4 sesame seeds 1 Tbsp. 5 arugula 6 cups 6 endive, leaves separated and sliced crosswise (3-1/2 to 4 cups) 4 medium heads 7 maple syrup 1/2 cup 8 reduced-sodium soy sauce 1/3 cup 9 cayenne pepper 1/4 tsp. 10 calories Calories kcal 449 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 56 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 25 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 14.171544 14 sodium Sodium (mg) mg 1153 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 14 16 Recipe Category Salads & Dressings Fish & Seafood Sub Category Fish Salads Main Ingredient Fish Course Main Dish Popular Collections Meatless Main Dish R092019 Cran-Turkey Enchiladas Better Homes and Gardens 11/1/2006 Prize Tested Recipes p2 http://images.meredith.com/bhg/images/recipe/s_R092019.jpg http://images.meredith.com/bhg/images/recipe/l_R092019.jpg 1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside. 1 2. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions. Makes 8 servings. 2 Nonstick cooking spray 1 shredded cooked turkey 2 to 2-1/2 cups 2 whole cranberry sauce 1 16-oz. can 3 black beans, rinsed and drained 1 15-oz. can 4 bottled salsa 1-1/2 cups 5 shredded colby and Monterey Jack cheese (4 oz.) 1 cup 6 dairy sour cream 1/2 cup 7 green onions, sliced 3 8 snipped fresh cilantro 1/4 cup 9 ground cumin 1 tsp. 10 salt 1/2 tsp. 11 ground black pepper 1/2 tsp. 12 whole wheat or regular flour tortillas 8 7- to 8-inch 13 bottled hot pepper sauce 1 tsp. 14 calories Calories kcal 406 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 57 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 45 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 18 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 963 7 calcium Calcium (DV%) % 18 15 iron Iron (DV%) % 15 16 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Fruit Course Main Dish Popular Collections Prize Tested Recipe R091995 Turkey Frame Soup Better Homes and Gardens 11/1/2006 Thanksgiving Seconds p234 http://images.meredith.com/bhg/images/recipe/s_R091995.jpg http://images.meredith.com/bhg/images/recipe/l_R091995.jpg 1. Break turkey frame or cut in half with kitchen shears. Place in large pot. Add water, broth, onion, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours. 1 2. Remove turkey frame. Cool; cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth; skim off fat. 2 3. Return broth to pot. Stir in tomatoes, Italian seasoning, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 5 minutes. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender and still firm and vegetables are tender. Stir in turkey and beans; heat through. Serve with grated Parmesan cheese. Makes 6 main-dish servings. 3 meaty turkey frame 1 1 water 4 cups 2 turkey or chicken broth 4 cups 3 onion, quartered 1 large 4 garlic, crushed 1 clove 5 salt 1/2 tsp. 6 Chopped cooked turkey 7 sun-dried tomatoes, cut into thin strips 1/4 cup 8 dried Italian seasoning 1-1/2 tsp. 9 ground black pepper 1/4 tsp. 10 sliced or cubed vegetables, such as carrots, parsnips, or turnips 3 cups 11 high-fiber or whole wheat pasta, such as rotini or penne 1-1/2 cups 12 Great Northern beans or white kidney beans, rinsed and drained 1 15-oz. can 13 Grated Parmesan cheese (optional) 14 calories Calories kcal 303 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 42 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 37 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.352506 14 sodium Sodium (mg) mg 965 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 20 16 Recipe Category Soups & Stews Pasta Poultry Sub Category Turkey Soups Rotini Main Ingredient Pasta Poultry Course Main Dish Holiday Thanksgiving R091994 Next-Day Turkey Panini Better Homes and Gardens 11/1/2006 Thanksgiving Seconds p234 Any parsley or sage leaves left over from preparing stuffing make a flavorful addition to this grilled sandwich. http://images.meredith.com/bhg/images/recipe/s_R091994.jpg http://images.meredith.com/bhg/images/recipe/l_R091994.jpg 1. Split rolls horizontally. Lightly brush cut sides of rolls with olive oil. Spread 1 to 2 tablespoons cranberry relish on bottom halves of rolls. Layer the greens, turkey, ham, and cheese on rolls. Place tops of rolls on filling. 1 2. Preheat covered indoor grill. Place sandwiches in grill. Cover and cook for6 minutes or until cheese is melted and rolls are crisp. Makes 4 servings. 2 Test Kitchen Tip: If you don't have a tabletop grill, heat a large heavy nonstick skillet over medium heat. Place sandwiches in skillet; weigh down top of sandwiches with a large heavy skillet. Cook for 3 to 4 minutes on each side or until cheese is melted and rolls are crisp. 3 soft French or sourdough rolls 4 1 Olive oil 2 cranberry relish or chutney 1/4 to 1/2 cup 3 Fresh baby spinach leaves, Italian (flat-leaf) parsley, or fresh sage leaves 4 cooked sliced (leftover) turkey 8 oz. 5 thinly sliced country ham or prosciutto 2 oz. 6 sliced smoked cheese, such as mozzarella, provolone, or cheddar 8 oz. 7 calories Calories kcal 532 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 48 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 95 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.676253 14 sodium Sodium (mg) mg 1056 7 calcium Calcium (DV%) % 32 15 iron Iron (DV%) % 22 16 Recipe Category Sandwiches Main Ingredient Poultry Dairy Course Main Dish Holiday Thanksgiving R091776 Sweet Cherry Ham Our Best Holiday Menus 2005 10/15/2005 New Years Brunch p Ham, a breeze to prepare (just a little glazing required), also fills the house with a wonderful, homey aroma that sharpens morning appetites. http://images.meredith.com/bhg/images/recipe/s_R091776.jpg http://images.meredith.com/bhg/images/recipe/l_R091776.jpg 1. Place ham in a shallow roasting pan according to package directions; discard packet of glaze. Cover ham with foil. Bake in a 350 degrees F oven for 1 hour. 1 2. Meanwhile, for pineapple glaze: In a small saucepan, combine brown sugar, corn syrup, cornstarch, and pineapple juice. Cook and stir over medium heat until bubbly. 2 3. Remove ham from oven; remove foil. Brush ham generously with pineapple glaze. Continue baking, uncovered, about 30 minutes more or until ham is well glazed and an instant-read thermometer registers 140 degrees F. 3 4. Meanwhile, prepare Cherry Sauce. Cover and keep warm. 4 5. Transfer the ham to a serving platter. Serve ham with sauce. Makes 15 servings. 5 6. Cherry Sauce: Drain two 16-ounce cans pitted tart red cherries (water pack), reserving 1/2 cup liquid. In a medium saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch. Stir in the reserved 1/2 cup cherry liquid, the cherries, and several drops almond extract. Cook and stir over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Makes about 4 cups. 6 cooked spiral-sliced ham 1 7- to 8-pound 1 packed brown sugar 1/2 cup 2 light-color corn syrup 1/4 cup 3 cornstarch 1 tablespoon 4 unsweetened pineapple juice 1 tablespoon 5 Cherry Sauce 6 calories Calories kcal 473 1 protein Protein (g) gm 48 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 125 6 saturated sat Saturated Fat (g) gm 7 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 3186 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 21 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Ham (Pork) Course Main Dish Popular Collections 8 or Fewer Ingredients Holiday New Years' Thanksgiving Christmas Easter R091765 Herb-Butter Roast Turkey Our Best Holiday Menus 2005 10/15/2005 Old-Fashioned Feast p Surround the beautiful bird with festive trimmings, including herbs, baby squash, Seckel pears, crab apples, quinces, and pomegranate seeds. http://images.meredith.com/bhg/images/recipe/s_R091765.jpg http://images.meredith.com/bhg/images/recipe/l_R091765.jpg 1. Preheat oven to 425 degrees F. Remove giblets and neck from inside turkey; reserve for Vegetable-Puree Gravy (recipe, xx). Rinse turkey and pat dry with paper towels. Cut off wing tips; reserve for gravy. Sprinkle body cavity with salt and pepper. 1 2. For herb-butter seasoning, in a small bowl, combine butter, herb, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast. 2 3. Spoon some of the Pear-Pecan Stuffing loosely into the neck cavity. Pull neck skin to back and fasten with a skewer. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) If a band of skin crosses the tail, tuck the ends of the drumsticks under band. If there is no band, tie drumsticks to the tail using 100-percent-cotton string. Place the remaining stuffing in a 2-quart casserole; cover and chill. 3 4. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. (The thermometer should not touch bone.) 4 5. Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast for 20 minutes. Reduce oven temperature to 350 degrees F. Continue roasting for 2-1/2 hours. Cut the band of skin or string between the drumsticks so the thighs will cook evenly. Continue roasting for 1 to 1-1/2 hours more or until thermometer registers 180 degrees F to 185 degrees F and stuffing in turkey registers 165 degrees F. Bake casserole of stuffing alongside turkey the last 40 minutes of roasting. Uncover turkey the last 30 minutes of roasting. 5 6. Remove turkey from oven. Cover and let stand for 15 minutes before carving. To serve, remove stuffing from turkey and place in a serving bowl. Carve turkey and serve with stuffing. Makes 14 servings. 6 turkey 1 14-pound 1 salt 1/2 teaspoon 2 freshly ground black pepper 1/4 teaspoon 3 butter, softened 1/2 cup 4 snipped fresh thyme, tarragon, marjoram, and/or rosemary 2 to 3 tablespoons 5 garlic, minced 2 cloves 6 Pear-Pecan Stuffing (recipe below) 7 calories Calories kcal 771 1 protein Protein (g) gm 71 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 43 2 cholesterol Cholesterol (mg) mg 230 6 saturated sat Saturated Fat (g) gm 15 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 31 16 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Poultry Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Holiday Other Holidays Thanksgiving Christmas R091763 Hazelnut-Crusted Turkey Breast Our Best Holiday Menus 2005 10/15/2005 Northwestern Bounty p If dark meat goes begging at your table or you hate to carve, roast a turkey half breast instead of a whole bird. The slices are just as juicy and flavorful as those from a whole turkey. http://images.meredith.com/bhg/images/recipe/s_R091763.jpg http://images.meredith.com/bhg/images/recipe/l_R091763.jpg 1. Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes. 1 2. Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside. 2 3. Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven. 3 4. Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings. 4 turkey breast half with bone 1 3- to 3-1/2-pound 1 olive oil or cooking oil 1 tablespoon 2 garlic, minced 1 clove 3 salt 1/4 teaspoon 4 hazelnuts (filberts) 1/2 cup 5 ground coriander 1/2 teaspoon 6 coarsely ground black pepper 1/4 teaspoon 7 ground cinnamon 1/8 teaspoon 8 orange marmalade 1/4 cup 9 Oranges, halved (optional) 10 Kumquats (optional) 11 Fresh bay leaves (optional) 12 calories Calories kcal 260 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 58 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 14 16 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Poultry Course Main Dish Popular Collections Low-Fat Low-Sodium Low-Calorie Holiday Thanksgiving Appliance Food Processor Blender R091761 Lebanese Chicken www.bhg.com 3/1/1995 cookbook, main dish aolchicken p The orange and honey blend with the spices for a Middle-Eastern flavored chicken. http://images.meredith.com/bhg/images/recipe/s_R091761.jpg http://images.meredith.com/bhg/images/recipe/l_R091761.jpg 1. In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink. Makes 4 servings. 1 2 skinless, boneless chicken thighs (about 1-1/2 pounds) 8 1 chopped onion 1/3 cup 2 garlic, minced 1 clove 3 margarine or butter 1 tablespoon 4 finely shredded orange peel 2 teaspoons 5 orange juice 1/2 cup 6 salt 1/4 teaspoon 7 ground cinnamon 1/4 teaspoon 8 ground allspice 1/8 teaspoon 9 honey 2 tablespoons 10 Orange wedges (optional) 11 Mint leaves (optional) 12 calories Calories kcal 408 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 49 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 69 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 8 10 vitamin A Vitamin A (DV%) % 51.511665 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 238 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Pasta Vegetables Chicken Poultry Course Main Dish Popular Collections Low-Fat Low-Sodium 30 Minutes or Less R091044 Salmon Hobo Packs Better Homes and Gardens 10/1/2006 Quick & Easy Grill Once Dine Twice p228 Thie recipe is a spin on a campfire classic. http://images.meredith.com/bhg/images/recipe/s_R091044.jpg http://images.meredith.com/bhg/images/recipe/l_R091044.jpg 1. Sprinkle salmon lightly with salt and pepper; set aside. For glaze, in a small saucepan stir together molasses, brown sugar, and soy sauce*; heat just until sugar is dissolved, stirring occasionally. Set aside. 1 2. Grill salmon directly over medium coals for 6 minutes; turn. Grill for 4 minutes; brush with molasses mixture. Grill for 2 to 4 minutes more or until fish flakes easily with fork, brushing occasionally with glaze. Remove from grill. Cut salmon into 8 pieces. Cover and refrigerate 4 of the portions. 2 3. Tear off four 36x18-inch sheets of heavy foil; fold in half to make 18-inch squares. In a bowl combine beans and squash; toss with mustard. Sprinkle lightly with salt and pepper. Divide evenly among foil sheets, placing vegetable mixture in the center. Place a salmon portion on each; spoon on any remaining glaze. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose, leaving space for steam to build. 3 4. Grill foil packets directly over medium coals for 20 minutes. 4 5. To serve, transfer salmon and vegetables from packets to dinner plates. Combine parsley, lemon peel, and the 1/4 teaspoon pepper; sprinkle on salmon. Makes 4 servings. 5 Test Kitchen Tip: Two-thirds cup hoisin sauce may be substituted for the glaze. 6 skinless salmon fillets, about 1-inch thick 2 lb. 1 Salt and freshly ground pepper 2 light-colored molasses 1/2 cup 3 packed brown sugar 1/4 cup 4 soy sauce 1 Tbsp. 5 green beans, or haricot verts (tender young green beans), ends trimmed 12 oz. 6 yellow summer squash, halved lengthwise and cut into 1/2-inch slices 2 small 7 coarse grain mustard 2 Tbsp. 8 snipped fresh parsley, optional 2 Tbsp. 9 finely shredded lemon peel, optional 2 tsp. 10 freshly ground pepper, optional 1/4 tsp. 11 calories Calories kcal 334 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 20 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.209721 14 sodium Sodium (mg) mg 373 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 15 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish R091032 Skillet Pot Roast with Mushrooms and Cherries Better Homes and Gardens 10/1/2006 Pot Roast p222 Pot roast in a skillet? You bet. And it's ready to serve in only 30 minutes, just right for a weeknight meal. http://images.meredith.com/bhg/images/recipe/s_R091032.jpg http://images.meredith.com/bhg/images/recipe/l_R091032.jpg 1. Place frozen cherries in colander. Run cold water over cherries to partially thaw. Set aside; drain well. 1 2. In a 12-inch skillet cook mushrooms, sweet pepper, onion, and 1 tablespoon of the herb in hot oil until tender, about 7 minutes. Add pot roasts and juices, cherries, and balsamic vinegar to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until heated through and juices thicken slightly, stirring occasionally. Sprinkle with remaining herb; stir to combine. Makes 4 to 6 servings. 2 frozen unsweetened pitted dark sweet cherries 1 12-oz. pkg. 1 fresh button mushrooms, halved (3 cups) 8 oz. 2 red sweet pepper, cut into bite-size strips (3/4 cup) 1 medium 3 onion, chopped (1 cup) 1 large 4 snipped fresh herb, such as sage or thyme or 2 tsp. dried sage or thyme 2 Tbsp. 5 olive oil or cooking oil 1 Tbsp. 6 refrigerated cooked beef pot roast with juices 2 16- to 17-oz. pkg. 7 balsamic vinegar 2 Tbsp. 8 calories Calories kcal 420 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 31 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 104 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 23 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 56.095695 14 sodium Sodium (mg) mg 1174 7 calcium Calcium (DV%) % 6` 15 iron Iron (DV%) % 20 16 30 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R091030 Slow Cooker Pot Roast Stew Better Homes and Gardens 10/1/2006 Pot Roast p220 When layering ingredients in a slow cooker, put denser vegetables, such as squash, beneath more tender ones. http://images.meredith.com/bhg/images/recipe/s_R091030.jpg http://images.meredith.com/bhg/images/recipe/l_R091030.jpg 1. Place onions in a 5- to 6-quart slow cooker. Place beef on top of onions. In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and crushed red pepper; pour over beef. 1 2. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and quince. Cover and cook 1-1/2 to 2 hours more or until squash is tender. If using apples, add to cooker the last 1/2 hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juices. Makes 8 servings. 2 3. Stove top instructions: Set onions aside to add later. In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 Tbsp. hot olive or cooking oil. Transfer beef to platter; drain fat and return beef to Dutch oven. Increase wine to 1-1/2 cups and vinegar to 1/3 cup. Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat. Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 hours. Add onions, squash, and quince, if using. Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until quince and vegetables are tender. If using apples, add the last 10 minutes of cooking. Remove; discard cinnamon. Serve as above. 3 Test Kitchen Tip: If using apples instead of quince, choose a firm cooking apple such as Granny Smith, Fuji, or Gala. 4 onions, cut into 1/2-inch wedges (2 cups) 2 large 1 boneless beef chuck pot roast, cut into 1-inch cubes 1 3- to 3-1/2-lb. 2 dry red wine or lower-sodium beef broth 3/4 cup 3 tomato paste 1/4 cup 4 balsamic vinegar or cider 3 Tbsp. 5 cinnamon sticks 2 3-inch 6 dried rosemary, crushed 1 tsp. 7 ground allspice 1 tsp. 8 salt 3/4 tsp. 9 crushed red pepper 1/4 to 1/2 tsp. 10 butternut squash, peeled, seeded and cut into 1 1/2-inch pieces (about 4 1/2 cups) 1 2-lb. 11 quince or cooking apples, cored and cut into 1/2-inch wedges 2 large 12 hot cooked couscous 4 cups 13 calories Calories kcal 418 1 protein Protein (g) gm 41 11 carbohydrate Carbohydrate (g) gm 36` 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 101 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.942987 14 sodium Sodium (mg) mg 347 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 30 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections One-Dish Meal R091020 Wasatch Mountain Chili Better Homes and Gardens 10/1/2006 Prize Tested Recipes p3 http://images.meredith.com/bhg/images/recipe/s_R091020.jpg http://images.meredith.com/bhg/images/recipe/l_R091020.jpg In a large saucepan cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, salsa, tortilla chips, and fresh cilantro. Makes 4 (1-1/4-cup) servings. 1 onion, chopped 1 medium 1 cooking oil 1 Tbsp. 2 hominy, rinsed and drained 1 15- to 16-oz. can 3 great Northern beans, rinsed and drained 1 15- to 16-oz. can 4 reduced-sodium chicken broth 1 14-oz. can 5 frozen cooked chicken breast strips 1 9-oz. pkg. 6 lime juice 1/4 cup 7 chopped fresh cilantro 2 Tbsp. 8 ground cumin 1/4 tsp. 9 ground black pepper 1/4 tsp. 10 shredded colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese (2 oz.) 1/2 cup 11 Bottled green salsa 12 White corn tortilla chips 13 Fresh cilantro leaves 14 calories Calories kcal 434 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 48 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 58 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 9 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 1001 7 calcium Calcium (DV%) % 20 15 iron Iron (DV%) % 17 16 15 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Beans Cheese Chicken Course Main Dish Popular Collections Prize Tested Recipe 30 Minutes or Less R091018 Salmon au Poivre Better Homes and Gardens 10/1/2006 Prize Tested Recipes p2 http://images.meredith.com/bhg/images/recipe/s_R091018.jpg http://images.meredith.com/bhg/images/recipe/l_R091018.jpg 1. Sprinkle salmon fillets with salt. Lightly coat each side of salmon with cracked black pepper. In a large skillet cook salmon for 1 minute in hot oil. Turn salmon over; carefully add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until salmon flakes easily with a fork. 1 2. Meanwhile, divide salad greens and strawberries among 4 plates. Drizzle greens with vinaigrette salad dressing. Remove salmon from cooking liquid and place on greens; drizzle salmon with honey. Makes 4 servings. 2 salmon fillets, skin removed 4 6-oz. 1 salt 1/4 tsp. 2 cracked black pepper 2 to 3 tsp. 3 olive oil 2 Tbsp. 4 chicken broth 1/2 cup 5 torn mixed salad greens 1 5- or 6-oz. pkg. 6 halved fresh strawberries 1 cup 7 bottled balsamic vinaigrette salad dressing 1/4 cup 8 honey 2 Tbsp. 9 calories Calories kcal 467 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 100 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 27.162126 14 sodium Sodium (mg) mg 546 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 7 16 25 minutes Start to Finish: Recipe Category Fish & Seafood Salads & Dressings Sub Category Fish Salads Main Ingredient Fish Course Main Dish Popular Collections Prize Tested Recipe R090666 Baked Coconut Shrimp with Curried Apricot Sauce New Cook Book 14th edition 8/8/2006 Fish & Shellfish p31 http://images.meredith.com/bhg/images/recipe/s_R090666.jpg http://images.meredith.com/bhg/images/recipe/l_R090666.jpg 1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside. 1 2. For sauce, in a small bowl stir together mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve. 2 3. Spread the oil on the bottom of a 15x10x1-inch baking pan; set pan aside. In a large shallow dish combine coconut, cornstarch, sugar, and salt. In another small shallow dish place the egg whites. Dip shrimp into the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with sauce. 3 4. Makes 6 (4 shrimp) servings 4 fresh or frozen jumbo shrimp in shells 24 1 mayonnaise or salad dressing 1 cup 2 apricot preserves 3 tablespoons 3 curry powder 1 teaspoon 4 cooking oil 2 tablespoons 5 shredded unsweetened coconut, toasted 1-1/2 cups 6 cornstarch 1/4 cup 7 sugar 1 tablespoon 8 salt 1/2 teaspoon 9 egg whites, slightly beaten 3 10 calories Calories kcal 545 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 19 8 total fat Total fat (g) gm 42 2 cholesterol Cholesterol (mg) mg 172 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 16 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 585 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 17 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish R090416 Spinach-Stuffed Pasta Shells New Cook Book 14th edition 8/8/2006 Pasta p18 http://images.meredith.com/bhg/images/recipe/s_R090416.jpg http://images.meredith.com/bhg/images/recipe/l_R090416.jpg 1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid. 1 2. For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells. 2 3. Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving. 3 4. Makes 4 servings 4 5. Make-ahead directions: Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through. 5 dried jumbo shell macaroni 12 1 frozen chopped spinach, thawed 1 10-ounce package 2 eggs 2 3 shredded Italian cheese blend (2 cups) 1 8-ounce package 4 ricotta cheese 1 cup 5 pasta sauce 1 26- to 32-ounce jar 6 calories Calories kcal 592 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 52 8 total fat Total fat (g) gm 31 2 cholesterol Cholesterol (mg) mg 117 6 saturated sat Saturated Fat (g) gm 14 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 12 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 33.657417 14 sodium Sodium (mg) mg 2049 7 calcium Calcium (DV%) % 57 15 iron Iron (DV%) % 26 16 starch Starch (d.e.) diabetic exchange 1.5 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1.5 20 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3.5 24 Recipe Category Pasta Eggs & Cheese Vegetables Sub Category Cheese Main Ingredient Cheese Eggs Pasta Vegetables Course Main Dish Popular Collections Meatless Main Dish One-Dish Meal Vegetarian 8 or Fewer Ingredients Ethnic Cuisine Italian Holiday Valentine's Day R090414 Baked Cavatelli New Cook Book 14th edition 8/8/2006 Pasta p16 Italian sausage links are available either mild (sometimes labeled "sweet") or hot--use whichever you prefer. http://images.meredith.com/bhg/images/recipe/s_R090414.jpg http://images.meredith.com/bhg/images/recipe/l_R090414.jpg 1. Cook pasta according to package directions. Drain; set aside. 1 2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain. 2 3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.* 3 4. Bake, covered, in a 375 degree F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. 4 5. Makes 5 or 6 servings 5 6. *Note: For individual portions, spoon the mixture into 5 or 6 individual (8- to 10-ounce) casseroles. Place the casseroles on a large baking sheet. Cover casseroles with foil and bake in a 375 degree F oven for 15 to 20 minutes or until nearly heated through. Uncover, sprinkle with remaining 1/4 cup cheese, and bake about 5 minutes more or until cheese is melted. 6 dried cavatelli or wagon wheel macaroni (7 ounces) 2-1/3 cups 1 uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef 12 ounces 2 chopped onion 3/4 cup 3 garlic, minced 2 cloves 4 pasta sauce 1 26-ounce jar 5 shredded mozzarella cheese (4 ounces) 1 cup 6 black pepper 1/4 teaspoon 7 calories Calories kcal 503 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 58 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.676253 14 sodium Sodium (mg) mg 1,464 7 calcium Calcium (DV%) % 23 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 2.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections Casserole 8 or Fewer Ingredients R090413 Vegetable Lasagna New Cook Book 14th edition 8/8/2006 Pasta p10 This four-cheese lasagna can be prepared up to 8 hours ahead. http://images.meredith.com/bhg/images/recipe/s_R090413.jpg http://images.meredith.com/bhg/images/recipe/l_R090413.jpg 1. Cook lasagna noodles according to package directions. Drain; set aside. 1 2. In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside. 2 3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese. 3 4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese. 4 5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. 5 6. Makes 12 servings 6 7. Quick Vegetable Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the dried lasagna noodles. Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as directed above. 7 8. Make-ahead directions: Prepare as above through Step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving. 8 dried lasagna noodles (9 or 10 noodles) 8 ounces 1 eggs, beaten 2 2 cream-style cottage cheese 2 cups 3 ricotta cheese 1 15-ounce carton 4 dried Italian seasoning, crushed 2 teaspoons 5 sliced fresh mushrooms 2 cups 6 chopped onion (1 large) 1 cup 7 garlic, minced 4 cloves 8 olive oil or cooking oil 2 tablespoons 9 all-purpose flour 2 tablespoons 10 black pepper 1/2 to 1 teaspoon 11 milk 1-1/4 cups 12 frozen chopped spinach, thawed and thoroughly drained 1 10-ounce package 13 frozen chopped broccoli, thawed and thoroughly drained 1 10-ounce package 14 shredded carrot 1 cup 15 shredded Parmesan cheese (3 ounces) 3/4 cup 16 package shredded mozzarella cheese (2 cups) 1 8-ounce 17 calories Calories kcal 322 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 78 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 14.171544 14 sodium Sodium (mg) mg 388 7 calcium Calcium (DV%) % 37 15 iron Iron (DV%) % 10 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections Casserole Meatless Main Dish R090411 Eight-Layer Casserole New Cook Book 14th edition 8/8/2006 Pasta p13 http://images.meredith.com/bhg/images/recipe/s_R090411.jpg http://images.meredith.com/bhg/images/recipe/l_R090411.jpg 1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside. 1 2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. 2 3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed. 3 4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving. 4 5. Makes 8 servings 5 6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking. 6 dried medium noodles (6 ounces) 3 cups 1 ground beef 1 pound 2 tomato sauce 2 8-ounce cans 3 dried basil, crushed 1 teaspoon 4 sugar 1/2 teaspoon 5 garlic powder 1/2 teaspoon 6 salt 1/4 teaspoon 7 black pepper 1/4 teaspoon 8 dairy sour cream 1 8-ounce carton 9 cream cheese, softened 1 8-ounce package 10 milk 1/2 cup 11 chopped onion (1 small) 1/3 cup 12 frozen chopped spinach, cooked and well drained 1 10-ounce package 13 shredded cheddar cheese (4 ounces) 1 cup 14 calories Calories kcal 472 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 127 6 saturated sat Saturated Fat (g) gm 17 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 683 7 Recipe Category Meat Pasta Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Casserole R090407 Rigatoni and Eggplant with Dried Tomato Pesto New Cook Book 14th edition 8/8/2006 Pasta p35 http://images.meredith.com/bhg/images/recipe/s_R090407.jpg http://images.meredith.com/bhg/images/recipe/l_R090407.jpg 1. Place the onion wedges in a large shallow baking pan; brush with 1 tablespoon of the olive oil. Roast onion in a 425 degree F oven for 10 minutes; stir. Brush the eggplant halves with remaining 1 tablespoon olive oil. Place eggplant in pan, cut sides down. Roast 15 minutes more or until onion is golden brown and eggplant is tender. 1 2. Meanwhile, cook pasta according to package directions. Drain. Add pesto and pepper to pasta; stir gently to coat. Transfer pasta to a warm serving dish; keep warm. 2 3. Cut eggplant into 1/2-inch-thick slices. Gently stir eggplant and onion into pasta; season to taste with salt. If desired, top with cheese. 3 4. Makes 4 servings 4 5. Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes, reserving oil. Add enough olive oil to make 1/2 cup; set aside. Place tomatoes, 1/4 cup pine nuts or slivered almonds, 1/4 cup snipped fresh basil, 1/2 teaspoon salt, and 8 cloves garlic, chopped in a food processor. Cover; process until finely chopped. With machine running, gradually add the 1/2 cup oil, processing until almost smooth. Divide pesto into three portions. Chill extra portions for up to 2 days or freeze for up to 3 months. 5 onion, cut into 8 wedges 1 medium 1 olive oil 2 tablespoons 2 eggplant (about 1 pound), halved lengthwise 1 medium 3 dried rigatoni or penne (6 ounces) or 6 ounces dried fusilli 2 cups 4 purchased dried tomato pesto of 1/3 recipe Dried Tomato Pesto (page 00) 1/3 cup 5 coarsely ground black pepper 1/4 teaspoon 6 crumbled goat cheese or feta cheese (optional) 2 tablespoons 7 calories Calories kcal 370 1 protein Protein (g) gm 8 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 13 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 121 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 12 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 2.5 21 35 minutes Start to Finish: Recipe Category Pasta Main Ingredient Pasta Vegetables Course Main Dish Popular Collections Vegetarian 8 or Fewer Ingredients R090406 Herbed Pasta Primavera New Cook Book 14th edition 8/8/2006 Pasta p30 http://images.meredith.com/bhg/images/recipe/s_R090406.jpg http://images.meredith.com/bhg/images/recipe/l_R090406.jpg 1. Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm. 1 2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. 2 3. Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper. 3 4. Makes 4 servings 4 dried multigrain or whole wheat penne pasta (8 ounces) 1-3/4 cups 1 packaged peeled baby carrots, halved lengthwise (1-3/4 cups) 8 ounces 2 olive oil 1 tablespoon 3 fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups) 8 ounces 4 sliced green onion or 1 medium onion, chopped 1/2 cup 5 chicken broth 3/4 cup 6 garlic, minced 2 cloves 7 zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups) 1 medium 8 snipped fresh basil or 1 teaspoon dried basil, crushed 2 tablespoons 9 salt 1/4 teaspoon 10 sliced almonds, toasted 1/4 cup 11 Grated or finely shredded Parmesan cheese (optional) 12 Cracked black pepper 13 calories Calories kcal 284 1 protein Protein (g) gm 12 11 carbohydrate Carbohydrate (g) gm 42 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.666835 14 sodium Sodium (mg) mg 375 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 40 minutes Start to Finish: Recipe Category Pasta Course Main Dish Popular Collections Meatless Main Dish Low-Fat R090402 Fresh Tomato and Arugula Pasta New Cook Book 14th edition 8/8/2006 Pasta p25 http://images.meredith.com/bhg/images/recipe/s_R090402.jpg http://images.meredith.com/bhg/images/recipe/l_R090402.jpg 1. Cook pasta according to package directions. Drain; keep warm. 1 2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted. 2 3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings. 3 4. Fresh Tomato and Arugula Pasta with Chicken: Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula. Per 1-1/2 cups: 495 cal., 17 g total fat (4 g sat. fat), 69 mg chol., 53 g carbo., 4 g fiber, 34 g pro. Daily Values: 34% vit. A, 36% vit. C, 12% calcium, 23% iron Exchanges: 2 Vegetable, 3 Starch, 1/2 High-Fat Meat, 2 1/2 Lean Meat, 1/2 Fat 4 dried ziti or mostaccioli (8 ounces) 2-2/3 cups 1 onion, thinly sliced 1 medium 2 garlic, minced 2 cloves 3 olive oil 1 tablespoon 4 tomatoes, seeded and coarsely chopped (3 cups) 4 to 6 medium 5 salt 1/2 teaspoon 6 black pepper 1/4 teaspoon 7 crushed red pepper (optional) 1/8 to 1/4 teaspoon 8 arugula and/or spinach, coarsely chopped 4 cups 9 pine nuts or slivered almonds, toasted 1/4 cup 10 crumbled Gorgonzola or Parmesan cheese 1/4 cup 11 calories Calories kcal 362 1 protein Protein (g) gm 13 11 carbohydrate Carbohydrate (g) gm 53 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 6 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 21.257316 14 sodium Sodium (mg) mg 424 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 19 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 very-fat meat Very-fat Meat (d.e.) diabetic exchange .5 25 30 minutes Start to Finish: Recipe Category Pasta Sub Category Ziti Mostaciolli Main Ingredient Pasta Course Main Dish Popular Collections 30 Minutes or Less Low-Fat Meatless Main Dish R090401 Mushroom Stroganoff New Cook Book 14th edition 8/8/2006 Pasta p34 http://images.meredith.com/bhg/images/recipe/s_R090401.jpg http://images.meredith.com/bhg/images/recipe/l_R090401.jpg 1. Cook fettuccine according to package directions. Drain; keep warm. In a small bowl stir together the sour cream and flour. Stir in the water, bouillon, and pepper. Set aside. 1 2. In a large skillet cook onions in hot butter about 5 minutes or until onions are tender, stirring frequently. Stir in mushrooms and garlic. Cook and stir about 5 minutes more or until vegetables are tender. Remove mushroom mixture from skillet and add to drained pasta; keep warm. 2 3. Wipe out skillet. Stir the sour cream mixture into the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour the sour cream mixture over the pasta and mushroom mixture, stirring gently to coat. To serve, sprinkle with chives. Makes 4 servings. 3 dried fettuccine 8 ounces 1 light dairy sour cream 1 8-ounce carton 2 all-purpose flour 2 tablespoons 3 water 3/4 cup 4 vegetable bouillon cube, crumbled 1 5 black pepper 1/4 teaspoon 6 onions, cut into thin wedges 2 medium 7 butter or margarine 2 tablespoons 8 (about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini) 4-1/2 cups 9 garlic, minced 1 clove 10 Snipped fresh chives 11 calories Calories kcal 459 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 76 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 35 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 355 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 4 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 35 minutes Start to Finish: Recipe Category Pasta Sub Category Fettuccini Main Ingredient Pasta Course Main Dish Popular Collections Low-Fat R090400 Tortellini with Roasted Red Pepper Sauce New Cook Book 14th edition 8/8/2006 Pasta p32 http://images.meredith.com/bhg/images/recipe/s_R090400.jpg http://images.meredith.com/bhg/images/recipe/l_R090400.jpg 1. Cook tortellini according to package directions; drain. Return to saucepan. 1 2. Meanwhile, place roasted sweet pepper in a food processor. Cover and process until almost smooth. Set aside. 2 3. For sauce, in a medium saucepan cook the onion and garlic in hot oil until tender. Add pureed peppers, basil, sugar, and salt. Cook and stir until heated through. Pour sauce over tortellini; toss to coat. 3 4. Sprinkle with Asiago cheese. Makes 6 servings. 4 refrigerated meat- or cheese-filled tortellini or one 7- to 8-ounce package dried cheese filled tortellini 2 9-ounce packages 1 roasted red sweet pepper, drained* 2 12-ounce jars 2 chopped onion (1 large) 1 cup 3 garlic, minced 4 cloves 4 olive oil 1 tablespoon 5 snipped fresh basil or 1 teaspoon dried basil, crushed 2 tablespoon 6 sugar 1 teaspoon 7 salt 1/2 teaspoon 8 finely shredded Asiago or Parmesan cheese 1/4 cup 9 calories Calories kcal 324 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 55 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 135.81063 14 sodium Sodium (mg) mg 633 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 4 16 starch Starch (d.e.) diabetic exchange 2.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 1 23 20 minutes Start to Finish: Recipe Category Pasta Sauces & Relishes Sub Category Savory Sauces Main Ingredient Pasta Course Main Dish Popular Collections 30 Minutes or Less Low-Fat R090398 Rotini and Sweet Pepper Primavera New Cook Book 14th edition 8/8/2006 Pasta p24 Primavera means "springtime" in Italian. This creamy pasta, brimming with tender asparagus, crisp sweet pepper, and squash, is the essence of that welcome season. http://images.meredith.com/bhg/images/recipe/s_R090398.jpg http://images.meredith.com/bhg/images/recipe/l_R090398.jpg 1. Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces. 1 2. Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta the last 3 minutes of cooking. Drain. Return pasta and vegetable mixture to hot saucepan. 2 3. Meanwhile, for sauce, in a small saucepan combine Alfredo sauce, the 2 tablespoons tarragon, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until mixture is heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat. If desired, garnish with fresh tarragon. Makes 4 servings. 3 asparagus spears 14 ounces 1 dried rotini or gemelli (8 ounces) 2-1/2 cups 2 red or yellow sweet pepper, cut into 1-inch pieces 1 large 3 sliced zucchini or yellow summer squash 1 cup 4 container refrigerated light Alfredo sauce 1 10-ounce 5 snipped fresh tarragon or thyme 2 tablespoons 6 crushed red pepper 1/4 teaspoon 7 Fresh tarragon (optional) 8 calories Calories kcal 353 1 protein Protein (g) gm 11 11 carbohydrate Carbohydrate (g) gm 55 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 23 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 63.181467 14 sodium Sodium (mg) mg 326 7 calcium Calcium (DV%) % 18 15 iron Iron (DV%) % 13 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 20 minutes Start to Finish: Recipe Category Pasta Sub Category Rotini Main Ingredient Pasta Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients 30 Minutes or Less Low-Fat Meatless Main Dish R090395 Shanghai Pasta New Cook Book 14th edition 8/8/2006 Pasta p http://images.meredith.com/bhg/images/recipe/s_R090395.jpg http://images.meredith.com/bhg/images/recipe/l_R090395.jpg 1. Cook pasta according to package directions. Drain. Set aside; keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside. 1 2. In a wok or large skillet cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, ginger, black pepper, and garlic to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 servings. 2 dried fusilli, linguine, or spaghetti 8 ounces 1 soy sauce 3 tablespoons 2 bottled plum sauce 1 tablespoon 3 toasted sesame oil 1 teaspoon 4 red chili paste (optional) 1/2 teaspoon 5 red and/or green sweet pepper, cut into bite-size pieces 1 medium 6 fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed 1 cup 7 cooking oil 1 tablespoon 8 frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per pound count) 12 ounces 9 grated fresh ginger 1 teaspoon 10 ground black pepper 1/4 teaspoon 11 garlic, minced 2 cloves 12 green onions, bias sliced into 1-inch pieces 2 13 sesame seeds, toasted 2 teaspoons 14 calories Calories kcal 387 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 129 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 54.324252 14 sodium Sodium (mg) mg 850 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 27 16 30 minutes Start to Finish: Recipe Category Pasta Sub Category Fusilli Linguini Spaghetti Main Ingredient Pasta Course Main Dish Popular Collections 30 Minutes or Less Appliance Wok R090393 Pasta with Shrimp and Asparagus New Cook Book 14th edition 8/8/2006 Pasta p27 http://images.meredith.com/bhg/images/recipe/s_R090393.jpg http://images.meredith.com/bhg/images/recipe/l_R090393.jpg 1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside. 1 2. Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1- to 1-1/2-inch pieces. Set aside. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm. 2 3. Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes. 3 4. Add asparagus stalks, wine, salt, and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp turn opaque. Stir in butter until melted. 4 5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper 5 6. Makes 4 servings 6 7. * 8 ounces chilled, fully-cooked shirmp may be substituted. 7 fresh or frozen shrimp in shells or 8 ounces chilled cooked shrimp 1 pound 1 thin stalks fresh asparagus 1 pound 2 dried linguini 8 ounces 3 garlic, minced 3 cloves 4 olive oil 1 tablespoon 5 Roma tomatoes, seeded and coarsely chopped 8 medium 6 tomato paste 2 tablespoon 7 dry white wine 1/3 cup 8 salt 1/2 teaspoon 9 freshly ground black pepper 1/4 teaspoon 10 butter or margarine 1 tablespoon 11 finely shredded fresh basil 2 tablespoons 12 Salt and freshly ground black pepper 13 calories Calories kcal 425 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 55 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 137 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 27.752607 14 sodium Sodium (mg) mg 529 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 32 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 40 minutes Start to Finish: Recipe Category Fish & Seafood Pasta Sub Category Fish Main Ingredient Pasta Shellfish Vegetables Course Main Dish Popular Collections Low-Fat Low-Sodium Low-Calorie R090392 Eggs Benedict New Cook Book 14th edition 8/8/2006 Cheese & Eggs p9 For Deluxe Eggs Benedict place cooked sweet pepper and onions on top of the broiled bacon-topped English muffin halves before topping with eggs and Hollandaise sauce. http://images.meredith.com/bhg/images/recipe/s_R090392.jpg http://images.meredith.com/bhg/images/recipe/l_R090392.jpg 1. Lightly grease a medium skillet. Half-fill the skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space. 1 2. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare the Hollandaise Sauce. 2 3. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of Canadian-style bacon; broil about 1 minute more or until meat is heated. 3 4. To serve, top each bacon-topped muffin half with an egg; spoon Hollandaise Sauce over eggs. If desired, sprinkle with paprika. 4 5. Makes 4 servings 5 6. Make-ahead directions: Prepare the eggs and toast English muffins as above. Place muffin halves in a greased 8x8x2-inch baking pan. Top each muffin half with a slice of Canadian-style bacon and 1 cooked egg. Cover and chill for up to 24 hours. To serve, prepare 1 recipe Mock Hollandaise Sauce; spoon sauce over eggs. Bake, covered, in a 350 degree F oven about 25 minutes or until heated through. Nutrition Facts per serving: 335 cal., 22 g total fat (6 g sat. fat), 239 mg chol., 640 mg sodium, 14 g carbo., 1 g dietary fiber, 15 g pro. Daily Values: 9% vit. A, 1% vit. C, 9% calcium, 9% iron Exchanges: 1 Starch, 11/2 Medium-Fat Meat, 2 Fat 6 7. Crab Benedict: Prepare as above, except substitute one 6.5-ounce can crabmeat, drained, flaked, and with the cartilage removed, for the Canadian-style bacon. 7 8. Salmon Benedict: Prepare as above, except substitute 4 ounces thinly sliced smoked salmon (lox style) for the Canadian-style bacon and stir 1 tablespoon drained capers into the Hollandaise sauce. Do not use the paprika. 8 9. Mushrooms Benedict: Prepare as above, except before cooking eggs, cook 2 cups sliced fresh assorted mushrooms in 2 tablespoons hot butter in a large skillet until mushrooms are tender. Continue as directed, using the mushrooms instead of the Canadian-style bacon and sprinkle with 1 tablespoon snipped fresh basil instead of the paprika. 9 eggs 4 1 Hollandaise Sauce 1 recipe 2 English muffins, split 2 3 Canadian-style bacon 4 slices 4 Paprika (optional) 5 calories Calories kcal 442 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 14 8 total fat Total fat (g) gm 36 2 cholesterol Cholesterol (mg) mg 451 6 saturated sat Saturated Fat (g) gm 19 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 836 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 12 16 starch Starch (d.e.) diabetic exchange 1 17 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 35 minutes Start to Finish: Recipe Category Eggs & Cheese Sub Category Eggs Main Ingredient Eggs Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R090257 Tostada Pizza New Cook Book 14th edition 8/8/2006 Meat p28 http://images.meredith.com/bhg/images/recipe/s_R090257.jpg http://images.meredith.com/bhg/images/recipe/l_R090257.jpg 1. In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone. 1 2. Meanwhile, preheat oven to 400 degrees F. Grease a baking sheet and sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet. Bake for 5 minutes. 2 3. In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. Cut into 12 pieces. If desired, serve with taco sauce. 3 4. Makes 6 servings 4 5. Taco Pizza: Prepare as above, except add crushed tortilla chips or corn chips to the toppings. In desired, serve with dairy sour cream. Per 2 pieces: 470 cal., 20 g total fat (8 g sat. fat), 67 mg chol., 989 mg sodium, 47 g carbo., 6 g fiber, 29 g pro. Daily Values: 24% vit. A, 23% vit. C, 22% calcium, 24% iron Exchanges: 3 Starch, 3 Medium-Fat Meat, 1/2 Vegetable 5 lean ground beef 1 pound 1 water 3/4 cup 2 can diced green chile peppers, drained 1 4-ounce 3 taco seasoning mix 2 tablespoons 4 chili powder 1 teaspoon 5 cornmeal 1 tablespoon 6 refrigerated pizza dough 1 13.8-ounce package 7 pinto beans, rinsed and drained 1 15-ounce can 8 shredded cheddar or Monterey Jack cheese (4 ounces) 1 cup 9 shredded lettuce 1 cup 10 tomato, chopped 1 medium 11 thinly sliced green onions (4) 1/2 cup 12 Bottled taco sauce (optional) 13 calories Calories kcal 423 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 13.581063 14 sodium Sodium (mg) mg 939 7 calcium Calcium (DV%) % 20 15 iron Iron (DV%) % 23 16 starch Starch (d.e.) diabetic exchange 2.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3 24 40 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R090255 French Dip Sandwiches New Cook Book 14th edition 8/8/2006 Meat p33 A great use for either leftover or deli roast beef. http://images.meredith.com/bhg/images/recipe/s_R090255.jpg http://images.meredith.com/bhg/images/recipe/l_R090255.jpg 1. In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add beef. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or until beef is heated through. 1 2. If desired, toast rolls. Remove beef slices and onion rings from liquid. Arrange on rolls. Serve with individual dishes of broth mixture for dipping. 2 3. Makes 4 sandwiches 3 4. French Dip Sandwiches with Cheese and Veggies: Prepare as above, except use a large skillet. Add 1 cup sliced fresh mushrooms and 1 cup green sweet pepper strips with the broth and seasonings. Continue cooking as above. Divide vegetables atop beef slices on bottom halves of rolls. Using 4 thin slices provolone cheese, place a slice on each sandwich. Place on broiler pan; broil about 4 inches from the heat for 1 minute or until cheese melts. Add tops of rolls and serve as above. Per sandwich: 560 cal., 23 g total fat (10 g sat. fat), 91 mg chol., 1,155 mg sodium, 50 g carbo., 4 g fiber, 38 g pro. Daily Values: 9% vit. A, 46% vit. C, 26% calcium, 31% iron Exchanges: 1/2 Vegetable, 3 Starch, 3 Lean Meat, 1 High Fat Meat, 1 Fat 4 onion, sliced and separated into rings (2 cups) 1 large 1 garlic, minced 1 clove 2 butter or margarine 1 tablespoon 3 beef broth 1 14-ounce can 4 dried thyme, marjoram, or oregano, crushed 1/2 teaspoon 5 black pepper 1/4 teaspoon 6 thinly sliced cooked beef 12 ounces 7 French-style rolls, split 4 8 25 calories Calories kcal 472 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 76 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 969 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 29 16 starch Starch (d.e.) diabetic exchange 3 17 lean meat Lean Meat (d.e.) diabetic exchange 3 23 30 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R090250 Veal Marsala New Cook Book 14th edition 8/8/2006 Meat p40 http://images.meredith.com/bhg/images/recipe/s_R090250.jpg http://images.meredith.com/bhg/images/recipe/l_R090250.jpg 1. Cut veal into four serving-size pieces. Place each veal piece between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice to about 1/8-inch-thick, working from center to edges. Remove plastic wrap. Set meat aside. 1 2. In a 12-inch skillet cook the mushrooms in 2 teaspoons of the hot oil for 4 to 5 minutes or until tender. Remove from skillet; set aside. 2 3. Sprinkle meat with the 1/4 teaspoon salt and the pepper. In the same skillet cook veal, half at at time, in the remaining 2 teaspoons hot oil over medium-high heat for 2 to 3 minutes or until no longer pink, turning once. Transfer to dinner plates; keep warm. 3 4. Add Marsala to drippings in skillet. Bring to boiling. Boil mixture gently, uncovered, for 1 minute, scraping up any browned bits. Return mushrooms to skillet; add green onions and sage. In a small bowl stir together cold water, cornstarch, and the 1/8 teaspoon salt; add to skillet. Cook and stir until slightly thickened and bubbly; cook and stir 1 minute more. To serve, spoon the mushroom mixture over meat. Serve immediately. If desired, serve with noodles and garnish with herb sprigs. 4 5. Makes 4 servings 5 veal leg round steak or veal sirloin steak (about 1 pound) 1 pound 1 fresh mushrooms (such as crimini, porcini, baby portobello, or button), quartered, halved, or sliced 3 cups 2 olive oil or cooking oil 4 teaspoons 3 salt 1/4 teaspoon 4 black pepper 1/4 teaspoon 5 dry Marsala 3/4 cup 6 sliced green onions (4) 1/2 cup 7 snipped fresh sage or 1/2 teaspoon dried sage, crushed 1 tablespoon 8 cold water 1 tablespoon 9 cornstarch 1 teaspoon 10 salt 1/8 teaspoon 11 Hot cooked noodles (optional) 12 Fresh herb sprigs (optional) 13 calories Calories kcal 251 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 7 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 283 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 9 16 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3 24 35 minutes Start to Finish: Recipe Category Meat Sub Category Veal Main Ingredient Veal Course Main Dish Popular Collections Diabetic 30 Minutes or Less R090248 Osso Buco New Cook Book 14th edition 8/8/2006 Meat p38 http://images.meredith.com/bhg/images/recipe/s_R090248.jpg http://images.meredith.com/bhg/images/recipe/l_R090248.jpg 1. Trim fat from meat. In a large resealable plastic bag combine the flour and lemon-pepper seasoning. Add veal slices to bag, seal, and shake to coat well on all sides. In a 4-quart Dutch oven brown veal in hot oil over medium-high heat. Drain off fat. 1 2. Add undrained tomatoes, onion, celery, carrot, water, wine, anchovy paste (if desired), garlic, bouillon granules, Italian seasoning, and orange peel to Dutch oven; stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until veal is tender. Remove veal, reserving vegetable mixture; keep warm. 2 3. Boil vegetable mixture gently, uncovered, about 15 minutes or until slightly thickened. Toss rice or couscous with parsley; place in a serving dish. Arrange meat on top of rice. Spoon the vegetable mixture over meat and rice. 3 4. Makes 6 servings 4 veal shanks or meaty lamb shanks, cut crosswise into 2- to 2 1/2-inch-thick slices 2 to 2 1/2 pounds 1 all-purpose flour 2 tablespoons 2 lemon-pepper seasoning 1/4 teaspoon 3 olive oil or cooking oil 2 tablespoons 4 diced tomatoes with basil, garlic, and oregano, undrained 1 14.5-ounce can 5 chopped onion (1 large) 1 cup 6 chopped celery (1 stalk) 1/2 cup 7 chopped carrot (1 medium) 1/2 cup 8 water 1/2 cup 9 dry white wine or water 1/4 cup 10 anchovy paste (optional) 1 teaspoon 11 garlic, minced 1 clove 12 instant beef bouillon granules 1/2 teaspoon 13 dried Italian seasoning, crushed 1/2 teaspoon 14 finely shredded orange peel 1/2 teaspoon 15 hot cooked rice or couscous 3 cups 16 snipped fresh parsley 1 tablespoon 17 calories Calories kcal 316 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 79 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 570 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 17 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Meat Sub Category Veal Main Ingredient Veal Course Main Dish Popular Collections Low-Fat R090246 Rhubarb-Glazed Pork Roast New Cook Book 14th edition 8/8/2006 Meat p41 Make this in the spring when rhubarb is in season or buy frozen sliced rhubarb for year-round convenience. http://images.meredith.com/bhg/images/recipe/s_R090246.jpg http://images.meredith.com/bhg/images/recipe/l_R090246.jpg 1. Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 hours to 1-3/4 hours or until the thermometer registers 150 degrees F. 1 2. Meanwhile, for glaze, in a 2-quart saucepan combine rhubarb and apple-cranberry juice concentrate. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until rhubarb is very tender. Strain mixture into a 2-cup liquid measure, pressing out liquid with the back of a spoon; discard pulp. If necessary, add enough water to liquid to equal 1-1/4 cups. 2 3. In the saucepan stir together cornstarch and the cold water. Stir in rhubarb liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in honey, mustard, and vinegar. Heat through. 3 4. Brush some of the glaze onto the meat for the last 30 minutes of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Reheat remaining glaze; serve with meat. 4 5. Makes 6 to 8 servings 5 6. Apricot-Glazed Pork Roast: Prepare roast as above, except substitute apricot glaze for rhubarb glaze. For apricot glaze, in a small saucepan combine 2/3 cup apricot preserves, 4 teaspoons lime juice, 2 teaspoons soy sauce, 1/4 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger, and dash cayenne pepper. Cook and stir until bubbly. Per 4 ounce meat: 309 cal., 7 g total fat (3 g sat. fat), 83 mg chol., 168 mg sodium, 25 g carbo., 0 g fiber, 33 g pro. Daily Values: 7% vit. C, 4% calcium, 7% iron Exchanges: 1 1/2 Other Carbo., 4 Lean Meat 6 boneless pork top loin roast (single loin) 1 2- to 3-pound 1 fresh or frozen sliced rhubarb 4 cups 2 frozen apple-cranberry juice concentrate 1/2 of a 12-ounce can 3 cornstarch 2 tablespoons 4 cold water 2 tablespoons 5 honey 1/3 cup 6 Dijon-style mustard 2 tablespoons 7 wine vinegar 1 tablespoon 8 calories Calories kcal 336 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 83 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 15 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 22.438278 14 sodium Sodium (mg) mg 85 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 8 16 other carb Other Carbohydrates (d.e.) diabetic exchange 2 20 lean meat Lean Meat (d.e.) diabetic exchange 4 23 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R090245 Festive Pork Roast New Cook Book 14th edition 8/8/2006 Meat p42 Use any leftovers the next day and make yourself a terrific sandwich. http://images.meredith.com/bhg/images/recipe/s_R090245.jpg http://images.meredith.com/bhg/images/recipe/l_R090245.jpg 1. Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels. 1 2. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F. 2 3. Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting. 3 4. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat. 4 5. Makes 8 to 10 servings 5 6. Double-Loin Festive Pork Roast: Prepare as above, except use a 5-pound boneless pork top loin roast (double loin, tied) and double the marinade mixture. Reserve 2-1/2 cups marinade for sauce and increase cornstarch to 4 teaspoons. Roast pork in a 325 degree F oven for 2 to 2-1/2 hours or until thermometer registers 150 degrees F. Let stand and serve as above. Makes 15 servings. 6 boneless pork top loin roast (single loin) 1 3-pound 1 dry red wine 3/4 cup 2 packed brown sugar 1/3 cup 3 vinegar 1/4 cup 4 ketchup 1/4 cup 5 water 1/4 cup 6 cooking oil 1 tablespoon 7 soy sauce 1 tablespoon 8 garlic, minced 1 clove 9 curry powder 1 teaspoon 10 ground ginger 1/2 teaspoon 11 black pepper 1/4 teaspoon 12 cornstarch 2 teaspoons 13 calories Calories kcal 327 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 93 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 265 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 10 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 5 22 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Low-Fat R090244 Pork Medallions with Cranberry and Fig Chutney Heart-Healthy Living Winter 2006 11/7/2006 Cranberries p Either fresh cranberries or whole cranberry sauce works well for the ruby-red chutney in this festive entrée for two. http://images.meredith.com/bhg/images/recipe/s_R090244.jpg http://images.meredith.com/bhg/images/recipe/l_R090244.jpg 1. For chutney: In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside. 1 2. Meanwhile, trim fat from pork. Cut pork crosswise into six pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time. 2 3. To serve, divide pork medallions between two dinner plates. If desired, serve with hot cooked rice. Spoon some of the warm chutney over pork. Pass remaining chutney. 3 4. Makes 2 servings 4 fresh cranberries or 1/4 cup canned whole cranberry sauce 1/2 cup 1 apple juice or apple cider 1/4 cup 2 snipped dried figs 2 tablespoons 3 packed brown sugar or granulated sugar 1 tablespoon 4 chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1/2 teaspoon 5 salt 1/4 teaspoon 6 ground black pepper 1/8 teaspoon 7 pork tenderloin 6 ounces 8 salt-free herb seasoning 1/4 teaspoon 9 Nonstick cooking spray 10 Hot cooked brown or long grain rice (optional) 11 calories Calories kcal 185 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 22 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 55 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 335 7 20 minutes Start to Finish: Recipe Category Meat Sub Category Turkey Pork Main Ingredient Turkey Pork Course Main Dish Popular Collections Diabetic Low-Fat R090243 Pork with Fennel and Pancetta New Cook Book 14th edition 8/8/2006 Meat p44 http://images.meredith.com/bhg/images/recipe/s_R090243.jpg http://images.meredith.com/bhg/images/recipe/l_R090243.jpg 1. Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice into a 1/4-inch-thick medallion. Remove plastic wrap. 1 2. In a shallow bowl combine flour, salt, and pepper; coat meat with flour mixture. In a large heavy skillet heat olive oil over medium-high heat. Add meat, half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.) Remove from skillet. 2 3. In the same skillet cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 5 minutes or until crisp-tender. Add lemon juice; stir in whipping cream. Bring to boiling; return meat to pan. Cook until meat is heated through and sauce is slightly thickened. Transfer the meat to a serving platter. Spoon the sauce over the meat. 3 4. Makes 4 servings 4 pork tenderloin 12 ounces 1 all-purpose flour 1/4 cup 2 Dash salt 3 Dash black pepper 4 olive oil 2 tablespoons 5 pancetta (Italian bacon) or bacon, finely chopped 2 ounces 6 fennel bulbs, trimmed and cut crosswise into 1/4-inch slices 2 7 onion, thinly sliced 1 small 8 garlic, minced 2 cloves 9 lemon juice 2 tablespoons 10 whipping cream 1/2 cup 11 calories Calories kcal 417 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 29 2 cholesterol Cholesterol (mg) mg 106 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 13 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 19.485873 14 sodium Sodium (mg) mg 256 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 30 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Ethnic Cuisine French R090242 Thai Pork and Vegetable Curry New Cook Book 14th edition 8/8/2006 Meat p47 Canned coconut milk is a creamy puree of fresh coconut meat and water and comes in regular and a light version. Don't confuse if with cream of coconut, which is a sweetened product. http://images.meredith.com/bhg/images/recipe/s_R090242.jpg http://images.meredith.com/bhg/images/recipe/l_R090242.jpg 1. Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces. 1 2. Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet. 2 3. Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes. Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender. Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Serve over hot orzo. 3 4. Makes 4 servings 4 5. *Note: A 9-ounce package of frozen cut green beans, thawed, can be substituted for the fresh beans. Add them to the skillet along with the sweet pepper and onions; cook as directed. 5 dried orzo (about 8 ounces) 1-1/3 cups 1 pork tenderloin or lean boneless pork 12 ounces 2 cooking oil 2 tablespoons 3 green beans, bias-sliced into 1 1/2-inch pieces (2 cups)* 8 ounces 4 red sweet pepper, cut into thin bite-size strips 1 5 green onions, bias-sliced into 1/4-inch pieces 2 6 can unsweetened lite coconut milk 1 14-ounce 7 bottled curry paste 4 teaspoons 8 sugar 2 teaspoons 9 lime juice 2 tablespoons 10 calories Calories kcal 502 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 57 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 50 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 90.343593 14 sodium Sodium (mg) mg 447 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 26 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 2 23 30 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Ethnic Cuisine Asian R090233 Spicy Pecan Pork Sandwiches New Cook Book 14th edition 8/8/2006 Meat p52 http://images.meredith.com/bhg/images/recipe/s_R090233.jpg http://images.meredith.com/bhg/images/recipe/l_R090233.jpg 1. Place each pork chop between two pieces of plastic wrap. Use the the flat side of a meat mallet to lightly pound each chop to about 1/4-inch thickness. In a shallow dish beat together egg, mustard, and cayenne pepper just until combined. In another dish stir together bread crumbs and pecans; place flour in a third dish. Coat each pork piece with flour, dip in egg mixture, and then coat with crumb mixture. 1 2. In a 12-inch skillet heat oil over medium-high heat. Add pork slices. Cook for 6 to 8 minutes or until slightly pink in the center, turning once. (If necessary, reduce heat to medium to avoid burning.) Spread mayonnaise on buns or bread. Serve pork in buns or between two slices of bread with lettuce and tomato slices. 2 3. Makes 4 sandwiches 3 boneless pork loin chops, cut 1/2-inch thick (about 1 pound) 4 1 egg 1 2 Dijon-style mustard 2 tablespoons 3 cayenne pepper 1/4 to 1/2 teaspoon 4 fine dry bread crumbs 1/2 cup 5 ground toasted pecans 1/2 cup 6 all-purpose flour 1/4 cup 7 cooking oil 2 tablespoons 8 hoagie buns, kaiser rolls, or hamburger buns, split and toasted or 8 slices whole wheat bread, toasted 4 9 Chipotle chili- or sun-dried tomato-flavored light mayonnaise 10 Lettuce leaves 11 Tomato slices 12 calories Calories kcal 634 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 31 2 cholesterol Cholesterol (mg) mg 122 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 13 7 polyunsaturated fat Polyunsaturated Fat (g) gm 8 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.314329 14 sodium Sodium (mg) mg 987 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 25 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 30 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R090225 Ham with Five-Spice Vegetables New Cook Book 14th edition 8/8/2006 Meat p63 http://images.meredith.com/bhg/images/recipe/s_R090225.jpg http://images.meredith.com/bhg/images/recipe/l_R090225.jpg 1. In a covered medium saucepan cook carrot in a small amount of boiling water for 5 minutes. Add snap peas and broccoli; return to boiling. Cook, covered, 2 minutes more or until vegetables are crisp-tender; drain. 1 2. Meanwhile, trim fat from ham. Cut ham into four serving-size pieces. In a large skillet cook ham in hot oil over medium heat until heated through, turning once. Transfer ham to a serving platter; keep warm. Stir five-spice powder into drippings in skillet. Stir in honey and soy sauce. Bring to boiling. Gently stir in cooked vegetables; heat through. Spoon vegetable mixture over ham. 2 3. Makes 4 servings 3 sliced carrots (4 medium) 2 cups 1 fresh or frozen sugar snap peas 1 cup 2 packaged shredded broccoli (broccoli slaw mix) 1 cup 3 cooked center-cut ham slice 1 to 1 1/2 pound 4 cooking oil 1 teaspoon 5 five-spice powder 1/2 teaspoon 6 honey 1 tablespoon 7 reduced-sodium soy sauce 1 tablespoon 8 calories Calories kcal 222 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 53 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 23.028759 14 sodium Sodium (mg) mg 1465 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 10 16 vegetables Vegetables (d.e.) diabetic exchange 3 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 20 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections One-Dish Meal 8 or Fewer Ingredients Low-Fat R090223 Ham Balls in Barbecue Sauce New Cook Book 14th edition 8/8/2006 Meat p64 If desired, use 1 cup of purchased barbecue sauce in place of the sauce mixture in step 2. http://images.meredith.com/bhg/images/recipe/s_R090223.jpg http://images.meredith.com/bhg/images/recipe/l_R090223.jpg 1. In a large bowl combine eggs, bread crumbs, onion, milk, 1 teaspoon mustard, and the pepper. Add ground ham and ground pork; mix well. Shape into 12 balls, using about 1/3 cup mixture for each. Place ham balls in a lightly greased 2-quart rectangular baking dish. 1 2. In a bowl combine brown sugar, ketchup, vinegar, and remaining 1 teaspoon mustard. Stir until sugar is dissolved. Pour over meatballs. 2 3. Bake, uncovered, in a 350 degree F oven about 45 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F). Transfer meatballs to a serving platter to serve. 3 4. Makes 6 servings 4 eggs, beaten 2 1 soft bread crumbs (2 slices) 1-1/2 cups 2 finely chopped onion (1 medium) 1/2 cup 3 milk 2 tablespoons 4 dry mustard 1 teaspoon 5 ground black pepper 1/4 teaspoon 6 ground cooked ham 12 ounces 7 ground pork or ground beef 12 ounces 8 packed brown sugar 3/4 cup 9 ketchup 1/2 cup 10 vinegar 2 tablespoons 11 dry mustard 1 teaspoon 12 calories Calories kcal 427 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 42 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 143 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 32 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 6.495291 14 sodium Sodium (mg) mg 1107 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 14 16 other carb Other Carbohydrates (d.e.) diabetic exchange 3 20 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3 24 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R090222 New Orleans-Style Muffuletta New Cook Book 14th edition 8/8/2006 Meat p65 Serve this big New Orleans-style sandwich at casual gatherings, picnics, or tailgate parties. See photo, page 000. http://images.meredith.com/bhg/images/recipe/s_R090222.jpg http://images.meredith.com/bhg/images/recipe/l_R090222.jpg 1. In a small bowl combine the ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours. 1 2. Meanwhile, stir together olive oil and garlic. Horizontally split loaf of bread and hollow out inside of the top half, leaving a 3/4-inch-thick shell. 2 3. Brush the bottom half of the bread with olive oil mixture. Top with lettuce, meats, cheese, and tomato slices. Sprinkle tomato slices with pepper. Stir olive mixture. Mound atop tomato slices. Add top of bread. To serve, cut into six portions. 3 4. Makes 6 sandwiches 4 5. Italian-style Muffuletta: Prepare as above, except omit the olives, parsley, lemon juice, and oregano and omit step 1. Drain a 16-ounce jar of pickled mixed vegetables, reserving the liquid. Chop the vegetables, removing any pepperoncini stems if present. In a medium bowl combine chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above, spooning the pickled vegetable mixture atop the tomato slices. 5 coarsely chopped pitted ripe olives 1/2 cup 1 chopped pimiento-stuffed green olives 1/2 cup 2 snipped fresh parsley 1 tablespoon 3 lemon juice 2 teaspoons 4 dried oregano, crushed 1/2 teaspoon 5 olive oil 1 tablespoon 6 garlic, minced 1 clove 7 loaf ciabatta or unsliced French bread 1 16-ounce 8 lettuce leaves 6 9 thinly sliced salami, pepperoni, or summer sausage 3 ounces 10 thinly sliced cooked ham or turkey 3 ounces 11 thinly sliced provolone, Swiss, or mozzarella cheese 6 ounces 12 tomatoes, thinly sliced 1 or 2 medium 13 coarsely ground pepper 1/8 teaspoon 14 calories Calories kcal 435 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 41 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 1512 7 calcium Calcium (DV%) % 30 15 iron Iron (DV%) % 18 16 starch Starch (d.e.) diabetic exchange 2.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 Recipe Category Meat Sub Category Pork Main Ingredient Ham (Pork) Pork Course Main Dish R090221 Sausage and Pepper Sandwiches New Cook Book 14th edition 8/8/2006 Meat p66 Add a slice of mozzarella cheese to top the veggies if you like; broil for a minute or two to melt the cheese. http://images.meredith.com/bhg/images/recipe/s_R090221.jpg http://images.meredith.com/bhg/images/recipe/l_R090221.jpg 1. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook sausages, turning frequently until liquid evaporates and sausages are cooked through (160 degrees F). Watch carefully so that sausages do not burn. Drain sausages on paper towels. Wipe out skillet, if necessary. 1 2. In the same skillet add the oil, green and red sweet peppers, and onion. Cook and stir about 5 minutes or until vegetables are crisp-tender. Return sausage links to skillet. Combine the salad dressing and mustard. Stir into mixture in skillet. Heat through. 2 3. To serve, hollow out bottoms of rolls or buns. If desired, toast roll halves 4 inches from the heat of the broiler for 2 to 3 minutes. Place sausages on roll bottoms. Top with sweet pepper mixture and roll tops. (*If desired, do not split rolls. Instead cut unsplit rolls through the top and almost to the bottom. Add cooked sausages and vegetable mixture.) 3 4. Makes 4 sandwiches 4 uncooked sweet (mild) Italian sausage links (about 1 pound) 4 1 water 1/2 cup 2 cooking oil 1 tablespoon 3 green sweet pepper strips (1 medium) 1 cup 4 red sweet pepper strips (1 medium) 1 cup 5 onion, sliced and separated into rings 1 large 6 bottled Italian salad dressing 1/4 cup 7 Dijon-style mustard 1 tablespoon 8 French-style rolls or hoagie buns, split* 4 9 calories Calories kcal 567 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 38 2 cholesterol Cholesterol (mg) mg 77 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 18 7 polyunsaturated fat Polyunsaturated Fat (g) gm 10 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 68.495796 14 sodium Sodium (mg) mg 993 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 13 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very-fat meat Very-fat Meat (d.e.) diabetic exchange 2.5 25 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R090217 Tuscan Lamb Chop Skillet New Cook Book 14th edition 8/8/2006 Meat p70 See photo, page 000. http://images.meredith.com/bhg/images/recipe/s_R090217.jpg http://images.meredith.com/bhg/images/recipe/l_R090217.jpg 1. Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm. 1 2. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs. 2 3. Makes 4 servings 3 lamb rib chops, cut 1 inch thick 8 1 olive oil 2 teaspoons 2 garlic, minced 3 cloves 3 cannellini beans (white kidney beans), rinsed and drained 1 19-ounce can 4 canned Italian-style stewed tomatoes, undrained 1 cup 5 balsamic vinegar 1 tablespoon 6 snipped fresh rosemary 2 teaspoons 7 Fresh rosemary sprigs (optional) 8 calories Calories kcal 245 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 48 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 374 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 16 16 starch Starch (d.e.) diabetic exchange 1.5 17 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 20 minutes Start to Finish: Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R090216 Lamb and Sweet Peppers New Cook Book 14th edition 8/8/2006 Meat p71 http://images.meredith.com/bhg/images/recipe/s_R090216.jpg http://images.meredith.com/bhg/images/recipe/l_R090216.jpg 1. Preheat broiler. Trim fat from meat. Place chops on the unheated rack of a broiler pan. Sprinkle with salt and black pepper. Broil meat 3 to 4 inches from heat for 10 to 15 minutes for medium (160 degrees F), turning meat over after half of the broiling time. Season chops with salt and pepper. Transfer to a serving platter. 1 2. Meanwhile, in a large skillet cook sweet peppers, garlic, and oregano in hot oil for 8 to 10 minutes or until sweet peppers are crisp-tender. Add olives. Cook and stir until heated through. Spoon over chops. 2 3. Makes 4 servings 3 lamb rib or loin chops, cut 1 inch thick 8 1 Salt and black pepper 2 green, red, and/or yellow sweet peppers, cut into 1-inch pieces 3 small 3 garlic, minced 2 cloves 4 snipped fresh oregano 1 tablespoon 5 olive oil or cooking oil 1 tablespoon 6 sliced pitted green or ripe olives 1/4 cup 7 calories Calories kcal 267 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 100 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 41.33367 14 sodium Sodium (mg) mg 454 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 19 16 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 4.5 23 25 minutes Start to Finish: Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Popular Collections 8 or Fewer Ingredients R090211 Lamb Chops with Sweet Potato Chutney New Cook Book 14th edition 8/8/2006 Meat p73 http://images.meredith.com/bhg/images/recipe/s_R090211.jpg http://images.meredith.com/bhg/images/recipe/l_R090211.jpg 1. Preheat broiler. Trim fat from chops. Place chops on the unheated rack of a broiler pan; set aside. 1 2. For chutney, in a medium saucepan bring 1 cup of lightly salted water to boiling. Add the chopped sweet potato and cook for 5 minutes. Drain. Place shallots, crushed red pepper, brown sugar, vinegar, dried cranberries, and ginger in saucepan. Stir in sweet potato. Heat until vinegar bubbles; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Remove cover and simmer 2 more minutes or until liquid is slightly thickened and sweet potato is tender. 2 3. Broil chops 3 to 4 inches from heat for 10 to 15 minutes for medium (160 degree F), turning meat over after half of the broiling time. Serve chops with the chutney. 3 4. Makes 4 servings 4 5. Smoked Pork Chops with Sweet Potato Chutney: Prepare as above, except substitute 4 cooked smoked pork chops cut 3/4- to 1-inch thick for the lamb chops. Broil chops 3 to 4 inches from heat for 10 to 15 minutes or until heated through (140°F), turning meat over after half of the broiling time. Per chop + 1/3 cup chutney: 299 cal., 7g total fat (3 g sat. fat), 83 mg chol, 1,811 mg sodium, 29 g carbo., 2 g fiber, 28 g pro. Daily Values: 122% vit. A, 2% vit. C, 3% calcium, 8% iron Exchanges: 1/2 Starch, 1 1/2 Other Carbo., 3 1/2 Very Lean Meat, 1 Fat 5 lamb rib or loin chops, cut 1 inch thick 8 1 medium sweet potato, peeled and coarsely chopped (about 1 1/2 cups) 1 2 finely chopped shallots 2 tablespoons 3 crushed red pepper 1/8 teaspoon 4 packed brown sugar 1/4 cup 5 vinegar 1/4 cup 6 dried cranberries or currants 2 tablespoons 7 grated fresh ginger 1/2 teaspoon 8 calories Calories kcal 314 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 109 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange .5 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1.5 20 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Meat Main Ingredient Lamb Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R090207 Upside-Down Pizza Casserole New Cook Book 14th edition 8/8/2006 Meat p27 http://images.meredith.com/bhg/images/recipe/s_R090207.jpg http://images.meredith.com/bhg/images/recipe/l_R090207.jpg 1. Preheat oven to 400 degrees F. In a large skillet cook beef until brown. Drain off fat. Stir in tomato sauce, mushrooms, and olives (if using). Heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with cheese. 1 2. Flatten each biscuit with your hands. Arrange the biscuits on top of cheese. Bake for 15 to 17 minutes or until biscuits are golden. 2 3. Makes 5 servings 3 lean ground beef 1-1/2 pounds 1 Italian-style tomato sauce 1 15-ounce can 2 sliced mushrooms, drained 1 4-ounce can 3 sliced pitted ripe olives (optional) 1/4 cup 4 shredded mozzarella cheese (4 to 6 ounces) 1 to 1 1/2 cups 5 refrigerated biscuits (10 biscuits) 1 10-ounce package 6 calories Calories kcal 507 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 103 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 1251 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 26 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 4 24 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 5 or Fewer Ingredients Casserole 8 or Fewer Ingredients R090205 Hamburger Pie New Cook Book 14th edition 8/8/2006 Meat p26 http://images.meredith.com/bhg/images/recipe/s_R090205.jpg http://images.meredith.com/bhg/images/recipe/l_R090205.jpg 1. Prepare Mashed Potatoes*, if using; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole. 1 2. Spoon Mashed Potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown. 2 3. Makes 6 servings 3 *Three Mashed Potato Options: U 1. Use four servings refrigerated mashed potatoes 2. Prepare 4 servings instant mashed potatoes according to package directions, except reserve the mil. Add egg and seaon to taste with salt and pepper. Add enough reserved milk so potatoes are stiff enough to hold their shape. 3. Make mashed potatoes using 5 medium potatoes. 4 Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes 1 recipe 1 lean ground beef 1-1/4 pounds 2 chopped onion (1 medium) 1/2 cup 3 salt 1/4 teaspoon 4 black pepper Dash 5 frozen cut green beans, thawed 2-1/2 cups 6 condensed tomato soup 1 10.75-ounce can 7 shredded process American cheese (2 ounces) 1/2 cup 8 calories Calories kcal 376 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 25.390683 14 sodium Sodium (mg) mg 796 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 18 16 starch Starch (d.e.) diabetic exchange 1.5 17 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Casserole 8 or Fewer Ingredients R090203 Meat Loaf New Cook Book 14th edition 8/8/2006 Meat p23 You can skip the homemade ketchup topping and use 1/3 cup bottled barbecue sauce instead. http://images.meredith.com/bhg/images/recipe/s_R090203.jpg http://images.meredith.com/bhg/images/recipe/l_R090203.jpg 1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan. 1 2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices. 2 3. Makes 8 servings 3 4. Ham Loaf: Prepare as above, except use soft bread crumbs. Substitute 1/2 teaspoon dry mustard for the sage, basil, or oregano and omit the salt. Substitute 12 ounces lean ground beef or pork and 12 ounces ground cooked ham for the 1-1/2 pounds ground beef, lamb, or pork. Bake and let stand as above. 4 eggs, beaten 2 1 milk 3/4 cup 2 fine dry bread crumbs or 2 cups soft bread crumbs 2/3 cup 3 finely chopped onion 1/4 cup 4 snipped fresh parsley 2 tablespoons 5 salt 1 teaspoon 6 dried leaf sage, basil, or oregano, crushed 1/2 teaspoon 7 black pepper 1/8 teaspoon 8 lean ground beef, lamb, or pork 1-1/2 pounds 9 ketchup 1/4 cup 10 packed brown sugar 2 tablespoons 11 dry mustard 1 teaspoon 12 calories Calories kcal 225 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 108 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 676 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 13 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Low-Fat Appliance Microwave R090200 Winter Pot Roast New Cook Book 14th edition 8/8/2006 Meat p20 See photo, page 000. http://images.meredith.com/bhg/images/recipe/s_R090200.jpg http://images.meredith.com/bhg/images/recipe/l_R090200.jpg 1. Trim fat from meat. In a 4- to 6-quart Dutch oven brown meat in hot oil. Combine broth, lemon peel, oregano, garlic, salt, and pepper. Pour over meat. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. 1 2. Add carrots, onion, plums, and apricots. Return to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat, vegetables, and fruit to a platter, reserving juices in Dutch oven; keep warm. 2 3. For gravy, measure juices; skim fat. If necessary, add enough water to equal 2-1/2 cups. Return to Dutch oven. Stir cold water into flour until smooth. Stir into juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste. Serve with meat, vegetables, fruit, and noodles. 3 4. Makes 6 to 8 servings 4 5. Oven directions: Trim fat from meat. Brown roast as directed above. Combine the broth, lemon peel, oregano, garlic, salt, and pepper. Pour over roast. Bake, covered, in a 325 degree F oven for 1-1/2 hours. Add carrots, onion, plums, and apricots. Cover and bake for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat, vegetables, and fruit to a platter, reserving juices. Keep warm. Prepare gravy in a saucepan and serve as directed above. 5 boneless beef chuck arm or shoulder pot roast 1 2-1/2- to 3-pound 1 cooking oil 1 tablespoon 2 beef broth 1 14-ounce can 3 finely shredded lemon peel 1 tablespoon 4 dried oregano, crushed 2 teaspoons 5 garlic, minced 2 cloves 6 salt 1/2 teaspoon 7 black pepper 1/4 teaspoon 8 carrots and/or parsnips, peeled and cut into 1 1/2-inch pieces 6 to 8 medium 9 onion, cut into wedges 1 large 10 pitted dried plums (prunes), halved 1 cup 11 dried apricots, halved 1/2 cup 12 cold water 1/3 cup 13 all-purpose flour 1/4 cup 14 hot cooked noodles 3 to 4 cups 15 calories Calories kcal 604 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 58 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 140 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 23 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 476 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 41 16 starch Starch (d.e.) diabetic exchange 2 17 fruit Fruit (d.e.) diabetic exchange 1.5 18 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R090198 Flank Steak Bordelaise New Cook Book 14th edition 8/8/2006 Meat p10 Flank steak is now so much in demand that you may have to place an order with your butcher to get one. http://images.meredith.com/bhg/images/recipe/s_R090198.jpg http://images.meredith.com/bhg/images/recipe/l_R090198.jpg 1. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/3 cup wine vinegar, the onion, oil, Worcestershire sauce, the 2 cloves garlic, and the dry mustard. Pour marinade over meat; seal bag. Turn to coat meat. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag several times. 1 2. For sauce, in a medium saucepan cook green onion in 2 tablespoons hot butter over medium heat until tender. Stir in the flour and thyme. Stir in broth and wine. Bring to boiling, stirring occasionally; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until reduced to about 1 cup. Keep warm. 2 3. Drain meat, discarding marinade. Pat meat dry with paper towels. Preheat broiler. Place steak on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium doneness (160 degrees F), turning once. Slice steak thinly across the grain. 3 4. Meanwhile, combine zucchini, carrot, and the 1 clove garlic; place in a steamer basket over boiling water. Steam about 4 minutes or just until tender. Transfer to bowl. Stir in the 1 tablespoon butter and the walnuts. Season to taste with salt and pepper. 4 5. To serve, spoon some of the sauce over meat; pass the remaining sauce. Serve the zucchini and carrot mixture with the meat. If desired, garnish with fresh herb sprigs. 5 6. Makes 4 servings 6 beef flank steak 1 pound 1 red wine vinegar 1/3 cup 2 chopped onion 1/4 cup 3 cooking oil 2 tablespoons 4 Worcestershire sauce 1 tablespoon 5 cloves garlic, minced 2 6 dry mustard 1/4 teaspoon 7 chopped green onions 1/4 cup 8 butter or margarine 2 tablespoons 9 all-purpose flour 1 tablespoon 10 dried thyme, crushed 1/2 teaspoon 11 can beef broth 1 14-ounce 12 dry red wine or 1 tablespoon red wine vinegar 1/4 cup 13 coarsely shredded zucchini 2-1/2 cups 14 coarsely shredded carrot 1 cup 15 garlic, minced 1 clove 16 walnuts, toasted and coarsely chopped 1/3 cup 17 butter or margarine 1 tablespoon 18 Salt and black pepper 19 calories Calories kcal 400 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 70 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.352506 14 sodium Sodium (mg) mg 575 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 17 16 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 4 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R090197 Fajitas New Cook Book 14th edition 8/8/2006 Meat p7 http://images.meredith.com/bhg/images/recipe/s_R090197.jpg http://images.meredith.com/bhg/images/recipe/l_R090197.jpg 1. If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite-size strips . Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the fajita seasoning. Cover and chill 30 minutes. 1 2. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, in a 12-inch skillet heat 1 tablespoon of the oil over medium-high heat. Add sweet pepper, onion, and remaining 1 teaspoon seasoning. Cook and stir about 3 minutes or until crisp-tender. Remove onion mixture from skillet. 2 3. Add remaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2 to 3 minutes until desired doneness for steak or until chicken or turkey strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir for 1 minute or until heated through. Remove skillet from heat; stir in lime juice. 3 4. To serve, fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges. 4 5. Makes 4 to 6 servings 5 6. *Homemade Fajita Seasoning: In a small bowl combine 1-1/2 teaspoons ground cumin; 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder; and 1/8 teaspoon onion powder. 6 beef flank steak or bite-size strips of chicken or turkey 12 ounces 1 purchased or Homemade Fajita Seasoning* 1 tablespoon 2 flour tortillas 4 to 6 8-inch 3 cooking oil 2 tablespoons 4 thin strips of red or green sweet pepper (1 medium) 1 cup 5 thinly sliced onion, separated into rings (1 medium) 1/2 cup 6 chopped tomato (1 medium) 3/4 cup 7 lime juice 1 tablespoon 8 Guacamole (optional) 9 Bottled salsa (optional) 10 Dairy sour cream (optional) 11 Lime wedges 12 calories Calories kcal 312 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 34 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 53.14329 14 sodium Sodium (mg) mg 319 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Ethnic Cuisine Mexican R090194 Beef and Noodles New Cook Book 14th edition 8/8/2006 Meat p18 In some parts of the country, this meat and pasta combo is served over mashed potatoes. http://images.meredith.com/bhg/images/recipe/s_R090194.jpg http://images.meredith.com/bhg/images/recipe/l_R090194.jpg 1. Trim fat from meat. Cut meat into 3/4-inch cubes. Coat meat with the flour. In a large saucepan brown half of the coated meat in hot oil. Remove from saucepan. Brown the remaining meat with the onion and garlic, adding more oil, if necessary. Drain off fat. Return all meat to the saucepan. 1 2. Stir in the broth, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until meat is tender. 2 3. Stir noodles into broth mixture. Bring to boiling; reduce heat. Cook, uncovered, for 25 to 30 minutes or until noodles are tender. To serve, sprinkle with parsley. 3 4. Makes 4 servings 4 boneless beef round steak or chuck roast 1 pound 1 all-purpose flour 1/4 cup 2 cooking oil 1 tablespoon 3 chopped onion (1 medium) 1/2 cup 4 garlic, minced 2 cloves 5 beef broth 3 cups 6 dried marjoram or basil, crushed 1 teaspoon 7 black pepper 1/4 teaspoon 8 frozen noodles 8 ounces 9 snipped fresh parsley 2 tablespoons 10 calories Calories kcal 351 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 94 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 677 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 25 16 starch Starch (d.e.) diabetic exchange 2 17 lean meat Lean Meat (d.e.) diabetic exchange 3.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Low-Fat R090192 Swiss Steak New Cook Book 14th edition 8/8/2006 Meat p17 Choose the cooking method--range top or oven--that best fits your schedule. http://images.meredith.com/bhg/images/recipe/s_R090192.jpg http://images.meredith.com/bhg/images/recipe/l_R090192.jpg 1. Trim fat from meat. Cut into four serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat. 1 2. In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, covered, about 1-1/4 hours or until meat is tender. Skim off fat. Serve with mashed potatoes. 2 3. Makes 4 servings 3 4. Oven directions: Prepare and brown meat in skillet as above. Transfer meat to a 2-quart square baking dish. In the same skillet combine undrained tomatoes, onion, celery, and carrot. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree F oven about 1 hour or until tender. Serve as above. 4 boneless beef round steak, cut 3/4 inch thick 1 pound 1 all-purpose flour 2 tablespoons 2 salt 1/4 teaspoon 3 black pepper 1/4 teaspoon 4 cooking oil 1 tablespoon 5 diced tomatoes with basil, garlic, and oregano, undrained 1 14.5-ounce can 6 onion, sliced and separated into rings 1 small 7 sliced celery (1 stalk) 1/2 cup 8 sliced carrot (1 medium) 1/2 cup 9 Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes heated according to package directions 1 recipe 10 calories Calories kcal 386 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 38 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 26.571645 14 sodium Sodium (mg) mg 1101 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 28 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Low-Fat R090191 Szechwan Beef Stir-Fry New Cook Book 14th edition 8/8/2006 Meat p3 http://images.meredith.com/bhg/images/recipe/s_R090191.jpg http://images.meredith.com/bhg/images/recipe/l_R090191.jpg 1. For easier slicing, partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips . Set aside. 1 2. For sauce, in a small bowl stir together sherry, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and crushed red pepper (if using); set aside. 2 3. In a wok or large skillet heat oil over medium-high heat (add more oil if necessary during cooking). Add carrot; cook and stir in hot oil for 2 minutes. Add baby corn and sweet pepper. Cook and stir for 1 to 2 minutes or until vegetables are crisp-tender. Remove from wok. 3 4. Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok. 4 5. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. If desired, sprinkle with sliced green onions. 5 6. Makes 4 servings 6 boneless beef top round steak or sirloin steak 12 ounces 1 dry sherry or orange juice 3 tablespoons 2 soy sauce 3 tablespoons 3 water 2 tablespoons 4 bottled hoisin sauce 2 tablespoons 5 grated fresh ginger or 1/2 teaspoon ground ginger 1 tablespoon 6 cornstarch 2 teaspoons 7 sugar 1 teaspoon 8 garlic, minced 2 cloves 9 crushed red pepper (optional) 1/4 to 1/2 teaspoon 10 cooking oil 1 tablespoon 11 thinly bias-sliced carrot 1 cup 12 whole baby corn, drained 1 14-ounce can 13 red sweet pepper, cut into 1-inch pieces 1 14 hot cooked rice 2 cups 15 Thinly sliced green onions (optional) 16 calories Calories kcal 317 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 48 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 49.600404 14 sodium Sodium (mg) mg 859 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 17 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 40 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Vegetables Course Main Dish Popular Collections Low-Fat R090190 Southwestern Tri-Tip Roast New Cook Book 14th edition 8/8/2006 Meat p2 http://images.meredith.com/bhg/images/recipe/s_R090190.jpg http://images.meredith.com/bhg/images/recipe/l_R090190.jpg 1. For rub, combine chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours. 1 2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast . Roast in a 425 degree F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140 degrees F. Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F. (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155 degrees F. Cover and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.) 2 3. Makes 6 to 8 servings 3 dried chipotle chile peppers, seeded and finely chopped (about 2 teaspoons) (see tip, page 000) 1 tablespoon 1 snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 tablespoon 2 olive oil 1 tablespoon 3 ground cumin 1 teaspoon 4 salt 1/2 teaspoon 5 garlic, minced 2 cloves 6 boneless beef tri-tip roast (bottom sirloin) 1 1 1/2- to 2-pound 7 calories Calories kcal 156 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 45 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 248 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 11 16 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R090186 Beef Stroganoff New Cook Book 14th edition 8/8/2006 Meat p5 http://images.meredith.com/bhg/images/recipe/s_R090186.jpg http://images.meredith.com/bhg/images/recipe/l_R090186.jpg 1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside. 1 2. In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat. 2 3. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles. 3 4. Makes 4 servings 4 boneless beef sirloin steak 12 ounces 1 dairy sour cream 1 8-ounce carton 2 all-purpose flour 2 tablespoons 3 water 1/2 cup 4 instant beef bouillon granules 2 teaspoons 5 black pepper 1/4 teaspoon 6 sliced fresh mushrooms 2 cups 7 chopped onion (1 medium) 1/2 cup 8 garlic, minced 1 clove 9 butter or margarine 2 tablespoons 10 hot cooked noodles 2 cups 11 calories Calories kcal 427 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 119 6 saturated sat Saturated Fat (g) gm 13 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 575 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 23 16 starch Starch (d.e.) diabetic exchange 2 17 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R090183 Beef Tenderloin with Mushrooms New Cook Book 14th edition 8/8/2006 Meat p14 http://images.meredith.com/bhg/images/recipe/s_R090183.jpg http://images.meredith.com/bhg/images/recipe/l_R090183.jpg 1. Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F). Transfer steaks to a serving platter; keep warm. 1 2. Add remaining 1 tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks. 2 3. Makes 4 servings 3 beef tenderloin steaks, cut 3/4 inch thick (1 pound) 4 1 Dijon-style mustard or coarse-grain brown mustard 1 tablespoon 2 olive oil or roasted garlic olive oil 2 tablespoons 3 sliced crimini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups) 2 4-ounce packages 4 dry red wine or sherry 1/3 cup 5 white wine Worcestershire sauce 1 tablespoon 6 snipped fresh thyme 2 teaspoons 7 calories Calories kcal 231 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 52 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 115 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 17 16 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients Ethnic Cuisine French R090182 Steak au Poivre New Cook Book 14th edition 8/8/2006 Meat p13 Other names for top loin steaks are strip steaks, New York strip, or Kansas City steaks. http://images.meredith.com/bhg/images/recipe/s_R090182.jpg http://images.meredith.com/bhg/images/recipe/l_R090182.jpg 1. Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F). For top loin steaks, allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 minute. 1 2. For sauce, combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to serve. 2 3. Makes 4 servings 3 cracked black pepper 1 tablespoon 1 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (1 pound) 4 2 butter or margarine 2 tablespoons 3 brandy or beef broth 1/4 cup 4 beef broth 1/4 cup 5 whipping cream 1/2 cup 6 Dijon-style mustard 2 teaspoons 7 calories Calories kcal 370 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 114 6 saturated sat Saturated Fat (g) gm 13 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 192 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 20 16 lean meat Lean Meat (d.e.) diabetic exchange 3.5 23 30 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients R090178 Broiled Lobster Tails with Garlic-Chili Butter New Cook Book 14th edition 8/8/2006 Fish & Shellfish p42 http://images.meredith.com/bhg/images/recipe/s_R090178.jpg http://images.meredith.com/bhg/images/recipe/l_R090178.jpg 1. Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan. 1 2. In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat. 2 3. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter. 3 4. Makes 4 lobster tails 4 fresh or frozen lobster tails 4 8-ounce 1 finely shredded orange peel 1 teaspoon 2 chili powder 1/2 teaspoon 3 garlic, minced 1 clove 4 butter 1/4 cup 5 Clarified Butter (optional) 6 calories Calories kcal 238 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 167 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 509 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 2 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients Low-Sodium Low-Calorie 30 Minutes or Less 5 or Fewer Ingredients R090173 Scallops with Dill Sauce New Cook Book 14th edition 8/8/2006 Fish & Shellfish p37 http://images.meredith.com/bhg/images/recipe/s_R090173.jpg http://images.meredith.com/bhg/images/recipe/l_R090173.jpg 1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Thread scallops onto four 8- to 10-inch skewers, leaving a 1/4-inch space between pieces. Preheat broiler. Place skewers on the greased unheated rack of a broiler pan. 1 2. In a small bowl stir together butter, pepper, and paprika. Brush half of the mixture over scallops. Broil about 4 inches from the heat for 8 to 10 minutes or until scallops are opaque, turning and brushing with the remaining melted butter mixture halfway through broiling. 2 3. Meanwhile, for tartar sauce, in a small bowl stir together mayonnaise, onion, lemon juice, and dillweed. Serve scallops with tartar sauce and, if desired, lemon wedges. 3 4. Makes 4 kabobs 4 fresh or frozen sea scallops 1 pound 1 butter, melted 3 tablespoons 2 black pepper 1/4 teaspoon 3 paprika 1/8 teaspoon 4 mayonnaise 2/3 cup 5 finely chopped onion 1 tablespoon 6 lemon juice 2 teaspoons 7 snipped fresh dillweed or 1/2 teaspoon dried dillweed 1-1/2 teaspoons 8 Lemon wedges (optional) 9 calories Calories kcal 451 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 39 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 18 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 475 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 2 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections 30 Minutes or Less Grilling Appliance Grill, Outdoor R090172 Crawfish Étouffée New Cook Book 14th edition 8/1/2006 Fish & Shellfish p36 http://images.meredith.com/bhg/images/recipe/s_R090172.jpg http://images.meredith.com/bhg/images/recipe/l_R090172.jpg 1. For roux, in a large skillet heat the 1/3 cup oil over medium heat for 3 minutes. Gradually stir or whisk in the flour until smooth. Cook over medium-low heat about 20 minutes or until the mixture is dark reddish brown (chocolate brown), stirring frequently. 1 2. Add onion, celery, and sweet pepper; cook over medium heat for 10 minutes, stirring occasionally. Stir in green onion, parsley, and garlic. Add chicken broth all at once, stirring to combine. Stir in seasoned salt and bay leaf. 2 3. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add crawfish and cook until warmed through (if using shrimp, cook until shrimp is opaque). Discard bay leaf. Serve over rice. 3 4. Makes 6 servings 4 cooking oil 1/3 cup 1 all-purpose flour 1/3 cup 2 chopped onion 2 cups 3 chopped celery 1 cup 4 chopped green sweet pepper 1/2 cup 5 sliced green onion 1/4 cup 6 snipped fresh parsley 1/4 cup 7 garlic, minced 6 cloves 8 chicken broth 1 14-ounce can 9 seasoned salt 1 teaspoon 10 bay leaf 1 11 fresh or frozen peeled, cooked crawfish, thawed, or 1 1/2 pounds shrimp, peeled, deveined, and coarsely chopped 1 pound 12 hot cooked rice 3 cups 13 calories Calories kcal 329 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 40 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.800202 14 sodium Sodium (mg) mg 648 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 13 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 Recipe Category Fish & Seafood Sub Category Chicken Seafood Main Ingredient Vegetables Shellfish Course Main Dish R090171 Shrimp Creole New Cook Book 14th edition 8/8/2006 Fish & Shellfish p34 http://images.meredith.com/bhg/images/recipe/s_R090171.jpg http://images.meredith.com/bhg/images/recipe/l_R090171.jpg 1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. 1 2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. 2 3. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to taste. Serve over rice. 3 4. Makes 4 servings 4 5. Fish Creole: Prepare as above, except substitute 12 ounces fresh or frozen skinless, firm-fleshed fish fillets (such as catfish, cod, or grouper) for the shrimp. Thaw fish, if frozen. Rinse fish and cut into 1-inch pieces. Add fish to tomato mixture with parsley. Cook, stirring frequently, about 3 minutes or until fish begins to flake when tested with a fork. Per 1 cup fish mixture + 1/2 cup rice: 269 cal., 7 g total fat (3 g sat. fat), 52 mg chol., 418 mg sodium, 31 g carbo., 2 g dietary fiber, 18 g protein. Daily Values: 14% vit. A, 55% vit. C, 8% calcium, 7% iron. Exchanges: 1 Vegetable, 1 1/2 Starch, 2 Very Lean Meat, 1 Fat 5 fresh or frozen medium shrimp in shells 1 pound 1 medium onion, chopped (1/2 cup) 1 2 chopped celery 1/2 cup 3 chopped green sweet pepper 1/2 cup 4 garlic, minced 2 cloves 5 butter or margarine 2 tablespoons 6 can diced tomatoes, undrained 1 14.5-ounce 7 paprika 1/2 teaspoon 8 salt 1/4 teaspoon 9 cayenne pepper 1/8 to 1/4 teaspoon 10 snipped fresh parsley 2 tablespoons 11 hot cooked rice 2 cups 12 calories Calories kcal 290 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 145 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 33.657417 14 sodium Sodium (mg) mg 498 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 16 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections Low-Fat R090170 Stir-Fried Shrimp and Broccoli New Cook Book 14th edition 8/8/2006 Fish & Shellfish p35 See photo, page 293. http://images.meredith.com/bhg/images/recipe/s_R090170.jpg http://images.meredith.com/bhg/images/recipe/l_R090170.jpg 1. Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside. 1 2. Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews. 2 3. Makes 4 servings (1 cup stir-fry + 1/2 cup rice) 3 fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops 1 pound 1 water 1/3 cup 2 soy sauce 1/4 cup 3 rice vinegar or 1 tablespoon cider vinegar 2 tablespoons 4 cornstarch 1 tablespoon 5 sugar 1-1/2 teaspoons 6 cooking oil 1 tablespoon 7 garlic, minced 2 cloves 8 broccoli florets 2 cups 9 thinly bias-sliced carrot 1 cup 10 small onion, halved lengthwise and sliced 1 11 sliced fresh mushrooms 1 cup 12 hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained 2 cups 13 cashews or sliced almonds, toasted 1/4 cup 14 calories Calories kcal 446 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 57 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 129 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 39.562227 14 sodium Sodium (mg) mg 1075 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 28 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 45 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections Low-Fat R090167 Caesar Salmon Pizzas New Cook Book 14th edition 8/8/2006 Fish & Shellfish p30 http://images.meredith.com/bhg/images/recipe/s_R090167.jpg http://images.meredith.com/bhg/images/recipe/l_R090167.jpg 1. Preheat oven to 400 degrees F. Lightly spread bread shells with some of the Caesar dressing. Place bread shells on a baking sheet. 1 2. Top bread shells with spinach, salmon, walnuts, half of the Parmesan cheese, the green onion, and, if desired, capers. 2 3. Bake, uncovered, for 8 to 10 minutes or just until heated through. Drizzle with remaining Caesar dressing; sprinkle with remaining Parmesan cheese. 3 4. Makes 2 pizzas 4 Italian bread shells (Boboli) 2 6-inch 1 bottled creamy Caesar salad dressing 1/4 cup 2 torn fresh spinach 2 cups 3 smoked salmon, flaked and skin and bones removed 2 ounces 4 walnut pieces, toasted 1/4 cup 5 finely shredded Parmesan cheese (1 ounce) 1/4 cup 6 thinly bias-sliced green onion 2 tablespoons 7 drained capers (optional) 1 teaspoon 8 calories Calories kcal 652 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 54 8 total fat Total fat (g) gm 39 2 cholesterol Cholesterol (mg) mg 19 6 saturated sat Saturated Fat (g) gm 6 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 1,480 7 calcium Calcium (DV%) % 33 15 iron Iron (DV%) % 32 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients R090165 Herbed Trout with Lemon Butter New Cook Book 14th edition 8/8/2006 Fish & Shellfish p27 http://images.meredith.com/bhg/images/recipe/s_R090165.jpg http://images.meredith.com/bhg/images/recipe/l_R090165.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. On a cutting board, spread each fish open, skin side down. In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish. In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish. Fold fish closed. Place fish on a greased 15x10x1-inch baking pan. 1 2. Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork. If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture. 2 3. Makes 4 trout 3 fresh or frozen dressed, boned rainbow trout or other dressed fish 4 8- to 10-ounce 1 butter, melted 1/4 cup 2 finely shredded lemon peel (set aside) 1 teaspoon 3 lemon juice 3 tablespoons 4 finely chopped onion 1/4 cup 5 snipped fresh rosemary or tarragon 1 tablespoon 6 salt 1/2 teaspoon 7 black pepper 1/4 teaspoon 8 Snipped fresh parsley (optional) 9 Lemon wedges 10 calories Calories kcal 311 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 116 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 427 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 3 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling Appliance Grill Grill, Outdoor Grill, Indoor R090150 Basil Halibut Steaks New Cook Book 14th edition 8/8/2006 Fish & Shellfish p23 http://images.meredith.com/bhg/images/recipe/s_R090150.jpg http://images.meredith.com/bhg/images/recipe/l_R090150.jpg 1. Thaw fish, if frozen. Rinse fish steaks; pat dry with paper towels. Set aside. In a medium skillet, cook onion and garlic in hot oil until tender. Stir in tomato, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Stir in 2 tablespoons of the basil. 1 2. Meanwhile, combine melted butter and the remaining basil; brush over one side of the halibut steaks. 2 3. Lightly coat the unheated rack of a broiler pan with cooking spray. Place fish, brushed side up, on broiler pan. Broil 4 inches from heat for 8 to 12 minutes or until fish begins to flake when tested with fork, turning once. 3 4. Season fish to taste with additional salt and pepper. Serve with tomato mixture. 4 5. Makes 4 steaks 5 fresh or frozen halibut steaks, cut 1 inch thick 4 5- to 6-ounce 1 onion, chopped 1 medium 2 garlic, minced 1 clove 3 olive oil 1 tablespoon 4 chopped, peeled tomatoes 2 cups 5 salt 1/4 teaspoon 6 black pepper 1/4 teaspoon 7 snipped fresh basil 4 tablespoons 8 butter or margarine, melted 2 tablespoons 9 Nonstick cooking spray 10 calories Calories kcal 274 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 61 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 18.895392 14 sodium Sodium (mg) mg 273 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 10 16 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling R090149 Marinated Fish Steaks New Cook Book 14th edition 8/8/2006 Fish & Shellfish p24 http://images.meredith.com/bhg/images/recipe/s_R090149.jpg http://images.meredith.com/bhg/images/recipe/l_R090149.jpg 1. Thaw fish, if frozen. Rinse fish steaks; pat dry with paper towels. Cut into four serving size pieces, if necessary. For marinade, in a shallow dish combine lime juice, oregano, oil, lemon-pepper seasoning, and garlic. Add fish; turn to coat with marinade. Cover and marinate in refrigerator for 30 minutes to 1-1/2 hours, turning steaks occasionally. Drain fish, reserving marinade. 1 2. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Before serving, squeeze the juice from one lime wedge over each steak. 2 3. Makes 4 servings 3 fresh or frozen salmon, swordfish, or halibut steaks, cut 1 inch thick 1 pound 1 lime juice or lemon juice 2 tablespoons 2 snipped fresh oregano or thyme, or 1/2 teaspoon dried oregano or thyme, crushed 1 tablespoon 3 olive oil 2 teaspoons 4 lemon-pepper seasoning 1 teaspoon 5 garlic, minced 2 cloves 6 lime wedges 4 7 calories Calories kcal 158 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 59 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 348 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 5 16 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R090148 Tuna with Mango-Mint Salsa New Cook Book 14th edition 8/8/2006 Fish & Shellfish p26 http://images.meredith.com/bhg/images/recipe/s_R090148.jpg http://images.meredith.com/bhg/images/recipe/l_R090148.jpg 1. For salsa, in a medium bowl stir together mango, jicama, onion, mint, and chipotle pepper. Drizzle with 1 tablespoon oil and the honey; stir to combine. Cover and chill for 2 to 24 hours. 1 2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a large skillet cook fish in 1 tablespoon hot oil over medium-high heat for 4 to 6 mintues per side or until fish begins to flake when tested with a fork (tuna can be slightly pink in the center). Serve fish with salsa. 2 3. Makes 4 steaks 3 mango, seeded, peeled, and chopped 1 1 chopped peeled jicama 1/2 cup 2 finely chopped red onion 1/4 cup 3 snipped fresh mint 1/4 cup 4 finely chopped canned chipotle pepper in adobo sauce 1/2 to 1 teaspoon 5 olive oil 1 tablespoon 6 honey 1 tablespoon 7 fresh or frozen tuna steaks, cut 1 inch thick 4 6-ounce 8 olive oil 1 tablespoon 9 calories Calories kcal 306 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 76 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 23.61924 14 sodium Sodium (mg) mg 68 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 14 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 6 22 Recipe Category Sauces & Relishes Fish & Seafood Sub Category Preserved Relishes Salsas Relishes Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling Low-Fat Ethnic Cuisine Mexican Indian Appliance Grill Grill, Outdoor R090143 Shrimp-Topped Sole New Cook Book 14th edition 8/8/2006 Fish & Shellfish p17 http://images.meredith.com/bhg/images/recipe/s_R090143.jpg http://images.meredith.com/bhg/images/recipe/l_R090143.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Arrange fish in a single layer in a greased 15x10x1-inch baking pan. Sprinkle with salt and freshly ground black pepper. 1 2. In a medium bowl combine shrimp and semi-soft cheese. Spoon mixture on top of the fish fillets, spreading with the back of a spoon to cover fillet. Sprinkle with Parmesan cheese. Bake in a 425 degree F oven for 15 minutes or until fish begins to flake when tested with a fork. Sprinkle with fresh basil before serving. 2 3. Makes 6 fillets 3 4. *Note: If you can't find this product, stir together 1/2 of an 8-ounce tub cream cheese spread with chive and onion or one 5.2-ounce container semi-soft cheese with garlic and herb and 2 tablespoons snipped oil-packed dried tomatoes. 4 fresh or frozen sole fillets, 1/2 inch thick 6 4- to 5-ounce 1 Salt and freshly ground black pepper 2 peeled, deveined, cooked medium shrimp, coarsely chopped, or 6 ounces cooked lump crab meat (about 1 1/2 cups) 8 ounces 3 semi-soft cheese with dried tomato and basil* 1 6 1/2-ounce container 4 finely shredded Parmesan cheese 6 tablespoons 5 finely shredded fresh basil or snipped Italian parsley 1/4 cup 6 calories Calories kcal 258 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 146 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 455 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 10 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 4.5 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Cheese Course Main Dish Popular Collections Prize Tested Recipe 8 or Fewer Ingredients Low-Fat R090140 Sesame-Teriyaki Sea Bass New Cook Book 14th edition 8/8/2006 Fish & Shellfish p16 http://images.meredith.com/bhg/images/recipe/s_R090140.jpg http://images.meredith.com/bhg/images/recipe/l_R090140.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with pepper; set aside. 1 2. For glaze, in a small saucepan combine soy sauce, rice wine, and honey. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until glaze is slightly thickened and reduced to 1/3 cup; set aside. 2 3. Meanwhile, in a large nonstick skillet cook fish fillets in hot oil over medium heat until fish is golden and begins to flake when tested with a fork, turning once. (Allow 4 to 6 minutes per 1/2-inch thickness.) Drain fish on paper towels. 3 4. To serve, transfer fish to a serving platter. Drizzle glaze over fish. Sprinkle with sesame seeds. 4 5. Makes 4 servings 5 fresh or frozen black bass, rockfish, or other fish fillets, 1/2 to 3/4 inch thick 4 4-ounce 1 black pepper 1/4 teaspoon 2 soy sauce 3 tablespoons 3 sweet rice wine (mirin) 1/4 cup 4 honey 2 teaspoons 5 cooking oil 2 teaspoons 6 sesame seeds and/or black sesame seeds, toasted 2 teaspoons 7 calories Calories kcal 196 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 46 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 783 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 4 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 25 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R090128 Red Snapper with Carrots and Fennel New Cook Book 14th edition 8/8/2006 Fish & Shellfish p14 http://images.meredith.com/bhg/images/recipe/s_R090128.jpg http://images.meredith.com/bhg/images/recipe/l_R090128.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry. Sprinkle lightly with salt and pepper; set aside. In a large skillet cook fennel, onion, carrot, and garlic in hot oil over medium heat for 7 to 9 minutes or until vegetables are tender and light brown. Remove from heat. Stir in dillweed, the 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in wine. 1 2. Reserve 1/4 cup of the vegetable mixture; spoon remaining vegetable mixture into a 2-quart square baking dish. Place fish on top of vegetables, tucking under any thin edges. Spoon reserved vegetable mixture on top of fish. 2 3. Bake, uncovered, in a 450 degree F oven for 12 minutes or until fish begins to flake when tested with a fork. Transfer fish and vegetables to dinner plates. If desired, garnish with dill sprigs. 3 4. Makes 4 servings 4 fresh or frozen skinless red snapper, grouper, or ocean perch fillets, about 1/2 inch thick 1 pound 1 Salt and black pepper 2 sliced fennel bulb 2 cups 3 chopped onion (1 large) 1 cup 4 chopped carrot (2 medium) 1 cup 5 garlic, minced 2 cloves 6 olive oil 1 tablespoon 7 snipped fresh dillweed or 1 1/2 teaspoons dried dillweed 2 tablespoons 8 salt 1/4 teaspoon 9 black pepper 1/4 teaspoon 10 dry white wine or reduced-sodium chicken broth 1/4 cup 11 Fresh dill sprigs (optional) 12 calories Calories kcal 198 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 42 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 299 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 5 16 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Low-Fat R090126 Salmon with Pesto Mayo New Cook Book 14th edition 8/8/2006 Fish & Shellfish p10 The flavor of purchased dried tomato pesto is as good with the salmon as basil pesto. http://images.meredith.com/bhg/images/recipe/s_R090126.jpg http://images.meredith.com/bhg/images/recipe/l_R090126.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. 1 2. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges. Broil 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. (If fillets are 1 inch thick, turn once halfway through broiling.) 2 3. Meanwhile, for topping, in a small bowl stir together mayonnaise and pesto. Spoon mayonnaise mixture over fillets. Broil 1 minute more or until topping is bubbly. If desired, garnish with shaved Parmesan cheese. 3 4. Makes 4 servings 4 fresh or frozen skinless salmon fillets 4 5- to 6-ounce 1 mayonnaise or salad dressing 1/4 cup 2 purchased basil pesto 3 tablespoons 3 Shaved Parmesan cheese (optional) 4 calories Calories kcal 440 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 34 2 cholesterol Cholesterol (mg) mg 94 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 12 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 256 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 3 16 lean meat Lean Meat (d.e.) diabetic exchange 4 23 15 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R090125 Salmon-Vegetable Bake New Cook Book 14th edition 8/8/2006 Fish & Shellfish p8 The packets will be extremely hot when they come out of the oven. Transfer the contents of each to a dinner plate. For casual dining leave the meal in the packet, grab a fork, and dig in. See photo, page 293. http://images.meredith.com/bhg/images/recipe/s_R090125.jpg http://images.meredith.com/bhg/images/recipe/l_R090125.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Set aside. In a small saucepan cook carrot, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces. 1 2. In a large bowl combine carrot, mushrooms, green onion, orange peel, oregano, the 1/4 teaspoon salt, the 1/4 teaspoon pepper, and garlic; toss gently. 2 3. Divide vegetables among the four pieces of foil, placing vegetables in center of each piece. Place one piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each lightly with additional salt and pepper; top with orange slices and, if desired, a sprig of oregano. Bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan. 3 4. Bake in a 350 degree F oven about 30 minutes or until carrot is tender and fish begins to flake when tested with a fork. Open carefully to allow steam to escape. Transfer the packets to individual plates. 4 5. Makes 4 packets 5 fresh or frozen skinless salmon, cod, or flounder fillets, about 3/4 inch thick 1 pound 1 thinly sliced carrot 2 cups 2 sliced fresh mushrooms 2 cups 3 sliced green onion (4) 1/2 cup 4 finely shredded orange peel 2 teaspoons 5 snipped fresh oregano or 1/2 teaspoon dried oregano, crushed 2 teaspoons 6 salt 1/4 teaspoon 7 black pepper 1/4 teaspoon 8 garlic, halved 4 cloves 9 olive oil 4 teaspoons 10 Salt and black pepper 11 oranges, thinly sliced 2 medium 12 fresh oregano (optional) 4 sprigs 13 calories Calories kcal 252 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 59 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 43.105113 14 sodium Sodium (mg) mg 393 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 10 16 fruit Fruit (d.e.) diabetic exchange .5 18 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Low-Fat R090124 Fish Tacos New Cook Book 14th edition 8/8/2006 Fish & Shellfish p6 See photo, page 293. http://images.meredith.com/bhg/images/recipe/s_R090124.jpg http://images.meredith.com/bhg/images/recipe/l_R090124.jpg 1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork. 1 2. Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa. 2 3. Makes 4 servings 3 4. Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup. 4 fresh or frozen skinless fish fillets 12 ounces 1 olive oil 1 tablespoon 2 ground cumin 1/4 teaspoon 3 garlic powder 1/8 teaspoon 4 mayonnaise or salad dressing 3 tablespoons 5 lime juice 1 teaspoon 6 packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage 1-1/2 cups 7 corn taco shells, warmed according to package directions 8 8 Mango Salsa 1 recipe 9 calories Calories kcal 322 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 44 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 43.105113 14 sodium Sodium (mg) mg 353 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 5 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish R090122 Veracruz-Style Red Snapper New Cook Book 14th edition 8/8/2006 Fish & Shellfish p7 http://images.meredith.com/bhg/images/recipe/s_R090122.jpg http://images.meredith.com/bhg/images/recipe/l_R090122.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into six serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine flour, 1/4 teaspoon of the salt, and the black pepper. Coat fish on both sides with flour mixture. 1 2. In a 12-inch skillet cook fish in 1 tablespoon of the oil until golden, adding additional oil to skillet during cooking, if necessary. Allow 5 to 6 minutes per 1/2-inch thickness). Transfer to a serving platter; cover and keep warm. 2 3. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in remaining 1 tablespoon oil until onion is tender. Stir in tomatoes, olives, lime juice, capers, the remaining 1/4 teaspoon salt, and the chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Stir in oregano. Season to taste with salt and pepper. 3 4. To serve, spoon sauce over fish. Serve with hot cooked rice. 4 5. Makes 6 servings 5 fresh or frozen skinless red snapper, mahimahi, or other fish fillets 1-1/2 pounds 1 all-purpose flour 1/3 cup 2 salt 1/2 teaspoon 3 black pepper 1/8 teaspoon 4 olive oil 2 tablespoons 5 large onion, sliced and separated into rings 1 6 garlic, minced 2 cloves 7 large tomatoes, chopped (2 cups) 2 8 sliced pimiento-stuffed olives 1/4 cup 9 lime juice 2 tablespoons 10 capers, drained 2 tablespoons 11 fresh jalapeno or serrano chile peppers, seeded and chopped 1 to 2 12 snipped fresh oregano 1 tablespoon 13 hot cooked rice 3 cups 14 calories Calories kcal 317 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 30 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 507 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 13 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 40 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Low-Fat Ethnic Cuisine Mexican R090121 Easy Fish Sandwiches New Cook Book 14th edition 8/8/2006 Fish & Shellfish p22 http://images.meredith.com/bhg/images/recipe/s_R090121.jpg http://images.meredith.com/bhg/images/recipe/l_R090121.jpg 1. Cook fish according to package directions. Meanwhile, in a medium bowl stir together mayonnaise, lime peel, and lime juice. Add cabbage; stir until combined. Set aside. Hollow out top halves of each roll, leaving a 1/2-inch-thick shell. Place a fish fillet on the bottom half of each roll. Top with cabbage mixture and salsa. Sprinkle with olives and capers. Add roll tops. 1 2. Makes 4 sandwiches 2 frozen battered or breaded fish fillets 4 1 mayonnaise or salad dressing 3 tablespoons 2 finely shredded lime peel 1 teaspoon 3 lime juice 2 teaspoons 4 packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage 1 cup 5 French-style or club rolls, split 4 3 1/2- to 4-inch 6 bottled salsa 1/2 cup 7 sliced pitted kalamata olives 1/2 cup 8 capers, drained 2 tablespoons 9 calories Calories kcal 383 1 protein Protein (g) gm 12 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 26 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 8 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 9.447696 14 sodium Sodium (mg) mg 1165 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 1 22 25 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish R090102 Pan-Fried Fish New Cook Book 14th edition 8/8/2006 Fish & Shellfish p1 http://images.meredith.com/bhg/images/recipe/s_R090102.jpg http://images.meredith.com/bhg/images/recipe/l_R090102.jpg 1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into four serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine egg and water. In another shallow dish stir together cornmeal, salt, and pepper. Dip fish into egg mixture; coat fish with cornmeal mixture. 1 2. In a large skillet heat 1/4 inch melted shortening or oil. Add half of the fish in a single layer, frying on one side until golden. (If fillets have skin, fry skin side last.) Turn carefully; fry until second side is golden and fish begins to flake when tested with a fork. Allow 3 to 4 minutes per side. Drain on paper towels. Keep warm in a 300 degree F oven while frying remaining fish. 2 3. Makes 4 servings 3 4. Spicy Hot Pan-Fried Fish: Prepare as above, except omit pepper. Reduce cornmeal to 1/4 cup and combine with 1/4 cup all-purpose flour, 3/4 teaspoon cayenne pepper, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. 4 5. Potato Chip Pan-Fried Fish: Prepare as above, except substitute 1 1/3 cups finely crushed potato chips (about 4 cups chips) or saltine crackers for the cornmeal and omit salt. Nutrition Facts per 3 ounces for potato chip variation: 303 cal., 18 g total fat (4 g sat. fat), 102 mg chol., 185 mg sodium, 10 g carbo., 1 g fiber, 23 g pro. Daily Values: 2% vit. A, 22% vit. C, 4% calcium, 6% iron Exchanges: 1/2 Starch, 3 Very Lean Meat, 3 1/2 Fat 5 fresh or frozen fish fillets, 1/2 to 3/4 inch thick 1 pound 1 egg, beaten 1 2 water 2 tablespoons 3 cornmeal or fine dry bread crumbs 2/3 cup 4 salt 1/2 teaspoon 5 Dash black pepper 6 Shortening or cooking oil for frying 7 calories Calories kcal 277 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 102 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 369 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 9 16 starch Starch (d.e.) diabetic exchange 1 17 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients R089996 Curried Sweet Potato Chowder New Cook Book 14th edition 8/8/2006 Soups & Stews p41 http://images.meredith.com/bhg/images/recipe/s_R089996.jpg http://images.meredith.com/bhg/images/recipe/l_R089996.jpg 1. In a medium saucepan cook and stir sweet potato and shallot in hot butter over medium heat for 2 minutes. Add curry powder and stir for 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are done, stirring occasionally. 1 2. Sprinkle each serving with pumpkin seeds. If desired, serve with crackers. 2 3. Makes 4 servings (3 cups) 3 4. Lower-Fat Curried Sweet Potato Chowder: Prepare as above, except reduce butter to 2 teaspoons and substitute 1-1/2 cups fat-free milk for the milk and 1/2 cup fat-free half-and-half for the half-and-half. Per 3/4 cup: 165 cal., 4 g total fat (2 g sat. fat), 7 mg chol., 269 mg sodium, 23 g carbo., 3 g dietary fiber, 8 g protein. Daily Values: 149% vit. A, 27% vit. C, 13% calcium, 12% iron. Exchanges: 1 Starch, 1/2 Milk, 1 Fat 4 1/2-inch cubes, peeled sweet potato 1-1/3 cups 1 finely chopped shallot (1 large) 1/3 cup 2 butter 1 tablespoon 3 curry powder 1/2 teaspoon 4 all-purpose flour 1 tablespoon 5 milk 1-1/2 cups 6 half and half or light cream 1/2 cup 7 frozen baby peas 3/4 cup 8 salt 1/4 teaspoon 9 black pepper 1/8 teaspoon 10 pumpkin seeds, toasted 4 teaspoons 11 Crackers (optional) 12 calories Calories kcal 208 1 protein Protein (g) gm 8 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 26 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 16.533468 14 sodium Sodium (mg) mg 261 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 10 16 starch Starch (d.e.) diabetic exchange 1 17 milk Milk (d.e.) diabetic exchange .5 19 30 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Stews Main Ingredient Vegetables Course Main Dish Popular Collections Low-Fat R089992 Roasted Corn and Crab Soup New Cook Book 14th edition 8/8/2006 Soups & Stews p37 http://images.meredith.com/bhg/images/recipe/s_R089992.jpg http://images.meredith.com/bhg/images/recipe/l_R089992.jpg 1. Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil. 1 2. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside. 2 3. In a 4-quart Dutch oven cook onion and sweet pepper in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. 3 4. In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through. 4 5. To serve, ladle soup into bowls; divide crabmeat among bowls. 5 6. Makes 6 servings (8 1/2 cups) 6 7. Make-ahead directions: Prepare as above, except do not add crabmeat. Cool soup; cover and chill for up to 2 days. To serve, reheat soup. Ladle into bowls and divide crabmeat among servings. 7 frozen whole kernel corn 1 16-ounce package 1 chopped onion (2 large) 2 cups 2 coarsely chopped red sweet pepper 1-1/2 cups 3 cooking oil 1 tablespoon 4 chicken broth 4 14-ounce cans 5 dried thyme, crushed 1/2 teaspoon 6 cayenne pepper 1/8 to 1/4 teaspoon 7 all-purpose flour 1/3 cup 8 half-and-half or light cream 1/2 cup 9 cooked crabmeat, cut into bite-size pieces (2/3 cup) 4 ounces 10 calories Calories kcal 229 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 26 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 66.724353 14 sodium Sodium (mg) mg 907 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 9 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 1 22 1 hour Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Fish Course Main Dish Popular Collections Make-Ahead Low-Fat R089991 Manhattan Clam Chowder New Cook Book 14th edition 8/8/2006 Soups & Stews p36 http://images.meredith.com/bhg/images/recipe/s_R089991.jpg http://images.meredith.com/bhg/images/recipe/l_R089991.jpg 1. Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1-1/2 cups. Set juice aside. 1 2. In a large saucepan cook celery, onion, and carrot in hot oil until tender. Stir in the reserved 1-1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in undrained tomatoes, clams, and bacon. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. 2 3. Makes 4 servings (6 1/2 cups) 3 4. *Note: If using bacon, cook 2 slices, reserving 2 tablespoons drippings. Omit the oil and cook the celery, onion, and carrot in the reserved drippings. 4 shucked clams or two 6-1/2-ounce cans minced clams 1 pint 1 chopped celery (2 stalks) 1 cup 2 chopped onion (1 small) 1/3 cup 3 chopped carrot (1 small) 1/4 cup 4 olive oil or cooking oil 2 tablespoons 5 bottle clam juice or 1 cup chicken broth 1 8-ounce 6 cubed red potato 2 cups 7 dried thyme, crushed 1 teaspoon 8 cayenne pepper 1/8 teaspoon 9 black pepper 1/8 teaspoon 10 diced tomatoes, undrained 1 14 1/2-ounce can 11 purchased cooked bacon pieces or cooked crumbled bacon* 2 tablespoons 12 calories Calories kcal 254 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 41 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 36.019341 14 sodium Sodium (mg) mg 507 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 90 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 40 minutes Start to Finish: Recipe Category Soups & Stews Main Ingredient Fish Vegetables Course Main Dish Popular Collections Low-Fat R089988 Easy Salmon Chowder New Cook Book 14th edition 8/8/2006 Soups & Stews p33 http://images.meredith.com/bhg/images/recipe/s_R089988.jpg http://images.meredith.com/bhg/images/recipe/l_R089988.jpg 1. In a large saucepan cook frozen vegetables and, if desired, jalapeño pepper in hot butter for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half-and-half. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. 1 2. Stir in thawed hash brown potatoes, salmon, parsley, lemon juice, salt, and black pepper. Cook and stir until heated through. 2 3. Makes 4 servings (6 cups) 3 frozen vegetables (such as broccoli, sweet peppers, and/or corn) 2 cups 1 minced, seeded fresh jalapeño chile pepper (see Note, page 74), optional 2 tablespoons 2 butter or margarine 1 tablespoon 3 all-purpose flour 2 tablespoons 4 milk 2 cups 5 half-and-half or light cream 1 cup 6 frozen loose-pack hash brown potatoes with onions and peppers, thawed 2 cups 7 salmon, drained and flaked 1 15-ounce can 8 snipped flat-leaf parsley 1/4 cup 9 lemon juice 2 tablespoons 10 salt 1/2 teaspoon 11 black pepper 1/2 teaspoon 12 calories Calories kcal 383 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 98 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 55.505214 14 sodium Sodium (mg) mg 1009 7 calcium Calcium (DV%) % 48 15 iron Iron (DV%) % 13 16 starch Starch (d.e.) diabetic exchange 1 17 milk Milk (d.e.) diabetic exchange .5 19 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Soups & Stews Main Ingredient Fish Course Main Dish R089987 New Potato Simmer New Cook Book 14th edition 8/8/2006 Soups & Stews p43 Bright yellow-green Napa cabbage or shredded spinach leaves are two options for a colorful garnish. http://images.meredith.com/bhg/images/recipe/s_R089987.jpg http://images.meredith.com/bhg/images/recipe/l_R089987.jpg 1. Cut any large potatoes in half. In a 4-quart Dutch oven combine potatoes, turkey, broth, and leek. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. 1 2. In a small bowl stir together cream and mustard; add to Dutch oven along with lemon thyme. Simmer, uncovered, about 5 minutes more or until potatoes are tender, stirring occasionally. Top each serving with 1/4 cup cabbage. 2 3. Makes 6 servings (8 1/2 cups) 3 tiny new potatoes 1-1/2 pounds 1 smoked turkey or chicken breast, shredded 1 pound 2 reduced-sodium chicken broth 2 14-ounce cans 3 sliced leek (1) 1/3 cup 4 whipping cream 1/3 cup 5 Dijon-style mustard 3 tablespoons 6 snipped fresh lemon thyme or regular fresh thyme 1 tablespoon 7 shredded Napa cabbage 1-1/2 cups 8 calories Calories kcal 243 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 57 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.209721 14 sodium Sodium (mg) mg 1297 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 13 16 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Poultry Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R089985 French Onion Soup New Cook Book 14th edition 8/8/2006 Soups & Stews p44 http://images.meredith.com/bhg/images/recipe/s_R089985.jpg http://images.meredith.com/bhg/images/recipe/l_R089985.jpg 1. In a large saucepan melt butter; add onions. Cook, covered, over medium-low heat for 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in beef broth, dry sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. 1 2. Meanwhile, sprinkle toasted bread with shredded cheese. Place bread under broiler until cheese melts and turns light brown. Top each serving with toasted bread slice. 2 3. Makes 6 servings (5 cups) 3 butter or margarine 2 tablespoons 1 thinly sliced yellow onions (2 large) 2 cups 2 beef broth 4 cups 3 dry sherry or dry white wine (optional) 2 tablespoons 4 Worcestershire sauce 1 teaspoon 5 black pepper Dash 6 French bread, toasted 6 slices 7 shredded Swiss, Gruyère, or Jarlsberg cheese (4 ounces) 1 cup 8 calories Calories kcal 212 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 31 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 778 7 calcium Calcium (DV%) % 20 15 iron Iron (DV%) % 6 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very-fat meat Very-fat Meat (d.e.) diabetic exchange 1 25 30 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Vegetables Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R089978 Jambalaya New Cook Book 14th edition 8/8/2006 Soups & Stews p30 http://images.meredith.com/bhg/images/recipe/s_R089978.jpg http://images.meredith.com/bhg/images/recipe/l_R089978.jpg 1. Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf. 1 2. Makes 6 servings (7 cups) 2 fresh or frozen peeled and deveined shrimp 1 pound 1 chopped onion (1 medium) 1/2 cup 2 chopped celery 1/3 cup 3 chopped green sweet pepper 1/4 cup 4 garlic, minced 2 cloves 5 cooking oil 2 tablespoons 6 chicken broth 2 cups 7 diced tomatoes, undrained 1 14-1/2-ounce can 8 andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices 8 ounces 9 uncooked long grain rice 3/4 cup 10 dried thyme, crushed 1 teaspoon 11 dried basil, crushed 1/2 teaspoon 12 black pepper 1/4 teaspoon 13 cayenne pepper 1/4 teaspoon 14 bay leaf 1 15 cubed cooked ham 1 cup 16 calories Calories kcal 416 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 27 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 154 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 1199 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 22 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3.5 24 Recipe Category Fish & Seafood Poultry Sub Category Seafood Chicken Main Ingredient Shellfish Poultry Chicken Course Main Dish Ethnic Cuisine Cajun & Creole R089977 Lamb and Vegetable Stew New Cook Book 14th edition 8/8/2006 Soups & Stews p27 http://images.meredith.com/bhg/images/recipe/s_R089977.jpg http://images.meredith.com/bhg/images/recipe/l_R089977.jpg In a large saucepan brown meat, half at a time, in hot oil; drain fat. Return all meat to pan. Stir in broth, wine, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. 1 Stir in squash, parsnip, sweet potato, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. 2 In a small bowl combine yogurt, fresh thyme (if using), and flour. Stir 1/2 cup of the hot liquid into the yogurt mixture. Add yogurt mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. 3 Makes 5 servings (about 8 cups) 4 lean boneless lamb, cut into 3/4-inch cubes 1 pound 1 cooking oil 1 tablespoon 2 beef broth 1 14-ounce can 3 dry red wine or beef broth 1 cup 4 snipped fresh thyme or 1 teaspoon dried thyme, crushed 1 tablespoon 5 garlic, minced 2 cloves 6 bay leaf 1 7 cubed, peeled butternut squash 2 cups 8 1/2-inch slices peeled parsnip 1 cup 9 chopped, peeled sweet potato 1 cup 10 sliced celery (2 stalks) 1 cup 11 onion, cut into thin wedges 1 medium 12 plain low-fat yogurt or dairy sour cream 1/2 cup 13 all-purpose flour 3 tablespoons 14 calories Calories kcal 365 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 75 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.666835 14 sodium Sodium (mg) mg 397 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 22 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 3.5 23 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Lamb Vegetables Course Main Dish Popular Collections Low-Fat R089975 Minestrone New Cook Book 14th edition 8/8/2006 Soups & Stews p50 This minestrone tastes even better the day after you make it. Just reheat the chilled soup and add the cooked pasta and fresh spinach. http://images.meredith.com/bhg/images/recipe/s_R089975.jpg http://images.meredith.com/bhg/images/recipe/l_R089975.jpg 1. In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. 1 2. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese. 2 3. Makes 8 servings (12 cups) 3 4. Make-ahead directions: Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through. 4 beef broth 3 14-ounce cans 1 kidney beans, rinsed and drained 1 15-ounce can 2 garbanzo beans (chickpeas), rinsed and drained 1 15-ounce can 3 stewed tomatoes, undrained 1 14-1/2-ounce can 4 vegetable juice 1 11-1/2-ounce can 5 tomato paste 1 6-ounce can 6 sugar 2 teaspoons 7 dried Italian seasoning, crushed 1 teaspoon 8 loose-pack frozen mixed vegetables (such as Italian blend) 1-1/2 cups 9 fresh spinach leaves, cut into strips 2 cups 10 cooked pasta, such as medium shell macaroni or mostaccioli 2 cups 11 Finely shredded Parmesan cheese (optional) 12 calories Calories kcal 223 1 protein Protein (g) gm 11 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 2 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 28.343088 14 sodium Sodium (mg) mg 1152 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 18 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 Recipe Category Soups & Stews Main Ingredient Vegetables Pasta Course Main Dish Popular Collections Make-Ahead Low-Fat R089971 Lamb Stew with Pasta New Cook Book 14th edition 8/8/2006 Soups & Stews p26 http://images.meredith.com/bhg/images/recipe/s_R089971.jpg http://images.meredith.com/bhg/images/recipe/l_R089971.jpg 1. In a large saucepan cook the lamb and onion in hot oil until the meat is brown. 1 2. Stir water, dried tomatoes, Italian seasoning, salt, and pepper into the saucepan. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes (or about 1 1/4 hours for beef, if using) or until the meat is nearly tender. 2 3. Stir mushrooms, green beans, carrot, and pasta into meat mixture. Return to boiling; reduce heat. Simmer, covered, for 15 minutes more or until meat, vegetables, and pasta are tender. Stir in tomato sauce; heat through. 3 4. Makes 4 servings (7 cups) 4 lamb or beef stew meat 1 pound 1 onion, sliced and separated into rings 1 medium 2 cooking oil 2 tablespoons 3 water 3-1/2 cups 4 snipped dried tomatoes (not oil-packed) 1/4 cup 5 dried Italian seasoning, crushed 1 teaspoon 6 salt 1/4 teaspoon 7 black pepper 1/4 teaspoon 8 sliced fresh mushrooms 2 cups 9 frozen cut green beans 1 9-ounce package 10 thinly sliced carrot (2 medium) 1 cup 11 dried medium bow tie pasta 3/4 cup 12 tomato sauce 1 15-ounce can 13 calories Calories kcal 309 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 71 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.80962 14 sodium Sodium (mg) mg 803 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 24 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 2.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beef Lamb Pasta Vegetables Course Main Dish Popular Collections Low-Calorie Low-Fat R089967 Cheesy Vegetable and Ham Chowder New Cook Book 14th edition 8/8/2006 Soups & Stews p23 http://images.meredith.com/bhg/images/recipe/s_R089967.jpg http://images.meredith.com/bhg/images/recipe/l_R089967.jpg 1. In a large saucepan combine water, potato, carrot, celery, and onion. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain. 1 2. Meanwhile, in a medium saucepan melt butter. Stir in flour and pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly. 2 3. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through, but do not boil. If desired, season with additional pepper. 3 4. Makes 6 servings (9 cups) 4 water 2 cups 1 chopped potato (2 medium) 2 cups 2 chopped carrot (1 medium) 1/2 cup 3 chopped celery (1 stalk) 1/2 cup 4 chopped onion 1/4 cup 5 butter or margarine 1/4 cup 6 all-purpose flour 1/4 cup 7 black pepper 1/4 teaspoon 8 milk 2 cups 9 shredded cheddar cheese or 10 ounces American cheese, torn 2-1/2 cups 10 cream-style corn 1 15-ounce can 11 cubed cooked ham 2 cups 12 Black pepper (optional) 13 calories Calories kcal 490 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 103 6 saturated sat Saturated Fat (g) gm 16 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 13.581063 14 sodium Sodium (mg) mg 1,198 7 calcium Calcium (DV%) % 46 15 iron Iron (DV%) % 12 16 starch Starch (d.e.) diabetic exchange 1.5 17 milk Milk (d.e.) diabetic exchange .5 19 very-fat meat Very-fat Meat (d.e.) diabetic exchange 2.5 25 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Cheese Pork Vegetables Dairy Course Main Dish R089966 Pork and Orzo Soup with Spinach New Cook Book 14th edition 8/8/2006 Soups & Stews p22 Boneless pork chops are a great choice for soups. The addition of pasta, fresh herbs, and spinach give a Mediterranean flavor to this meaty soup. http://images.meredith.com/bhg/images/recipe/s_R089966.jpg http://images.meredith.com/bhg/images/recipe/l_R089966.jpg 1. In a 4-quart Dutch oven or kettle cook the meat, half at a time, in hot oil over medium-high heat until brown. Drain fat. 1 2. Stir in water, broth, bay leaves, oregano, marjoram, salt, and pepper. Bring to boiling. Stir in carrot, celery, and pasta. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables and pasta are tender. Discard bay leaves. 2 3. Stir in spinach. Cook for 1 to 2 minutes more or just until spinach wilts. 3 4. Makes 6 servings (10 1/2 cups) 4 boneless pork loin chops, cut into 1-inch cubes 1-1/2 pounds 1 cooking oil 2 tablespoons 2 water 4 cups 3 chicken broth or vegetable broth 2 14-ounce cans 4 bay leaves 2 5 snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 tablespoon 6 snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed 1-1/2 teaspoons 7 salt 1/2 teaspoon 8 black pepper 1/4 teaspoon 9 bite-size strips carrot (2 medium) 1 cup 10 sliced celery (2 stalks) 1 cup 11 dried orzo pasta (rosamarina) 3/4 cup 12 torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained 3 cups 13 calories Calories kcal 261 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 62 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 6.495291 14 sodium Sodium (mg) mg 709 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 17 16 50 minutes Start to Finish: Recipe Category Soups & Stews Sub Category Soups Main Ingredient Lamb Leafy Greens Pasta Vegetables Course Main Dish Popular Collections Low-Fat Make-Ahead Low-Calorie R089962 Lentil and Sausage Soup New Cook Book 14th edition 8/8/2006 Soups & Stews p18 http://images.meredith.com/bhg/images/recipe/s_R089962.jpg http://images.meredith.com/bhg/images/recipe/l_R089962.jpg 1. In a large saucepan combine chicken broth, water, lentils, celery, carrot, onion, dried thyme (if using), cayenne pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables and lentils are tender. Stir in sausage and fresh thyme, if using. Heat through. 1 2. Makes 5 servings (7 cups) 2 reduced-sodium chicken broth 2 14-ounce cans 1 water 1-1/2 cups 2 brown lentils, rinsed and drained 1 cup 3 sliced celery (2 stalks) 1 cup 4 sliced carrot (2 medium) 1 cup 5 chopped onion (1 medium) 1/2 cup 6 snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 1 teaspoon 7 cayenne pepper 1/8 teaspoon 8 garlic, minced 2 cloves 9 cooked smoked sausage links, quartered lengthwise and sliced 6 ounces 10 calories Calories kcal 294 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 23 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 13 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 6.495291 14 sodium Sodium (mg) mg 962 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 20 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Pork Beans Course Main Dish Popular Collections Low-Fat R089961 Turkey Frame Soup New Cook Book 14th edition 8/8/2006 Soups & Stews p13 http://images.meredith.com/bhg/images/recipe/s_R089961.jpg http://images.meredith.com/bhg/images/recipe/l_R089961.jpg 1. Break turkey frame or cut in half with kitchen shears. Place in an 8- to 10-quart kettle or Dutch oven. Add water, onions, celery, bouillon granules, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. 1 2. Remove turkey frame. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. If necessary, add enough turkey to equal 2 cups; set turkey aside. 2 3. Strain broth, discarding solids. Skim fat from broth. Return broth to kettle. Stir in undrained tomatoes, oregano, and pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in noodles. Simmer, uncovered, for 8 to 10 minutes more or until noodles are tender but still firm and vegetables are tender. Stir in turkey; heat through. 3 4. Makes 6 servings (about 11 cups) 4 meaty turkey frame 1 1 water 8 cups 2 onions, quartered 2 large 3 sliced celery (2 stalks) 1 cup 4 instant chicken bouillon granules 1 tablespoon 5 garlic, minced 3 cloves 6 Chopped cooked turkey 7 diced tomatoes, undrained 1 14 1/2-ounce can 8 dried oregano, basil, marjoram, or thyme, crushed 1-1/2 teaspoons 9 black pepper 1/4 teaspoon 10 (any combination) sliced celery, carrot, parsnip, or mushrooms; chopped onion or rutabaga; or broccoli or cauliflower florets 3 cups 11 dried medium noodles 1-1/2 cups 12 calories Calories kcal 182 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 52 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.71443 14 sodium Sodium (mg) mg 608 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 13 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 Recipe Category Soups & Stews Poultry Sub Category Turkey Main Ingredient Turkey Poultry Course Main Dish Popular Collections Low-Fat R089959 Tex-Mex Tortilla Soup New Cook Book 14th edition 8/8/2006 Soups & Stews p17 http://images.meredith.com/bhg/images/recipe/s_R089959.jpg http://images.meredith.com/bhg/images/recipe/l_R089959.jpg 1. Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more. 1 2. Sprinkle each serving with tortilla chips and cheese. If desired, top with avocado, cilantro, and/or sliced jalapeño peppers; serve with lime wedges. 2 3. Makes 6 servings (9 cups) 3 skinless, boneless chicken thighs or breast halves 1 to 1 1/4 pounds 1 reduced-sodium chicken broth 3 14-ounce cans 2 diced tomatoes, undrained 1 14 1/2-ounce can 3 chopped onion (1 medium) 1/2 cup 4 chopped green sweet pepper 1/4 cup 5 chili powder 1 to 2 teaspoons 6 ground cumin 1/2 teaspoon 7 black pepper 1/8 teaspoon 8 frozen loose-pack whole kernel corn 1 cup 9 tortilla chips, coarsely crushed 3 cups 10 shredded Monterey Jack cheese (4 ounces) 1 cup 11 avocado, seeded, peeled, and cut into chunks (optional) 1 12 Snipped fresh cilantro, sliced fresh jalapeño peppers (see note, page 000), and/or lime wedges (optional) 13 calories Calories kcal 298 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 77 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 817 7 calcium Calcium (DV%) % 21 15 iron Iron (DV%) % 9 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 30 minutes Start to Finish: Recipe Category Soups & Stews Poultry Sub Category Chicken Soups Main Ingredient Poultry Chicken Course Main Dish Popular Collections Prize Tested Recipe R089955 Chili New Cook Book 14th edition 8/8/2006 Soups & Stews p10 http://images.meredith.com/bhg/images/recipe/s_R089955.jpg http://images.meredith.com/bhg/images/recipe/l_R089955.jpg 1. In a 4-quart Dutch oven cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. If desired, top each serving with sour cream and/or cheese. 1 2. Makes 8 servings (12 cups) 2 3. Slow-cooker directions: In a Dutch oven cook ground beef, onions, green sweet pepper, and garlic as above. Drain fat. In a 4- to 5 -quart slow cooker combine meat mixture, beans, tomatoes, tomato sauce, 1/2 cup water, chili powder, basil, and black pepper. Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 8 servings (about 10 cups). 3 4. Chipotle-Steak Chili: Prepare Chili as above, except substitute 1 1/2 pounds boneless beef shoulder top blade (flat iron) steak for the ground beef. Cut meat into 3/4-inch pieces. In a Dutch oven brown meat, half at a time, in 1 tablespoon hot cooking oil. Remove meat, reserving drippings in pan. Cook onion, sweet pepper, and garlic in drippings until tender; drain. Return meat to Dutch oven. Stir in 1 to 2 teaspoons chopped chipotle chile peppers in adobo sauce. Continue as directed except reduce water to 1/2 cup and simmer, covered, about 1 hour or until meat is tender. Makes 8 servings (about 10 cups). Per serving: 000 cal., 00 g total fat (00 g sat. fat), 00 mg chol., 000 mg sodium, 00 g carbo., 00 g dietary fiber, 00 g protein. Daily Values: 00% vit. A, 00% vit. C, 00% calcium, 00% iron. Exchanges: 00 Other Carbo., 00 Fat 4 lean ground beef 1-1/2 pounds 1 chopped onion (2 large) 2 cups 2 chopped green sweet pepper (1 large) 1 cup 3 garlic, minced 4 cloves 4 kidney beans, pinto beans and/or black beans, rinsed and drained 2 15-to 16-ounce cans 5 diced tomatoes 2 14 1/2-ounce can 6 tomato sauce 1 15-ounce can 7 water 1 cup 8 chili powder 2 tablespoons 9 dried basil, crushed 1 teaspoon 10 black pepper 1/2 teaspoon 11 Dairy sour cream (optional) 12 Shredded cheddar cheese (optional) 13 calories Calories kcal 362 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 60 6 saturated sat Saturated Fat (g) gm 7 3 fiber Fiber (g) gm 10 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 25.981164 14 sodium Sodium (mg) mg 702 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 22 16 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 1 22 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beans Course Main Dish R089934 Beef Bourguignon New Cook Book 14th edition 8/8/2006 Soups & Stews p7 To peel pearl onions, place them in boiling water for 30 seconds; drain and rinse with cold water. Cut off the root end and squeeze from the other end. http://images.meredith.com/bhg/images/recipe/s_R089934.jpg http://images.meredith.com/bhg/images/recipe/l_R089934.jpg 1. In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven. 1 2. Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves. 2 3. In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles. 3 4. Makes 6 servings (6 cups) 4 5. Slow-cooker directions: Brown meat, chopped onion, and garlic in hot oil as above. In a 3-1/2- or 4-quart slow cooker layer mushrooms, carrot, and pearl onions. Omit the flour and butter or margarine. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon. 5 boneless beef chuck roast, cut into 3/4-inch cubes 1 pound 1 cooking oil 1 tablespoon 2 chopped onion (3 medium) 1-1/2 cups 3 garlic, minced 2 cloves 4 Pinot Noir or Burgundy wine 1-1/2 cups 5 beef broth 3/4 cup 6 dried thyme, crushed 1 teaspoon 7 dried marjoram, crushed 3/4 teaspoon 8 salt 1/2 teaspoon 9 black pepper 1/4 teaspoon 10 leaves 2 bay 11 whole fresh mushrooms 3 cups 12 3/4-inch pieces carrot (4 medium) 2 cups 13 pearl onions, peeled, or frozen small whole onions 1 cup 14 all-purpose flour 2 tablespoons 15 butter or margarine, softened 2 tablespoons 16 bacon, crisp-cooked, drained, and crumbled 2 slices 17 hot cooked noodles or 1 recipe Mashed Potatoes (see page 00) 3 cups 18 calories Calories kcal 395 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 87 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 436 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 25 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 2 23 Recipe Category Soups & Stews Meat Sub Category Beef Stews Main Ingredient Beef Course Main Dish R089931 Polenta Beef Stew New Cook Book 14th edition 8/8/2006 Soups & Stews p6 http://images.meredith.com/bhg/images/recipe/s_R089931.jpg http://images.meredith.com/bhg/images/recipe/l_R089931.jpg 1. Place flour, Italian seasoning, garlic powder, salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is tender. Stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. 1 2. Stir in boiling onions and carrot. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta. 2 3. Just before serving, stir parsley and tomato paste into stew. Serve stew with Polenta. 3 4. Makes 8 servings (about 7 cups) 4 5. Polenta: In a large saucepan bring 3 cups milk just to a simmer over medium heat. In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. (If mixture is too thick, stir in additional milk.) Stir in 2 tablespoons butter or margarine until melted. 5 all-purpose flour 1/4 cup 1 Italian seasoning 2 teaspoons 2 garlic powder 1 teaspoon 3 salt 1/2 teaspoon 4 black pepper 1/2 teaspoon 5 boneless beef chuck steak, cut into 1-inch pieces 2 pounds 6 olive oil 2 tablespoons 7 chopped onion (1 medium) 1/2 cup 8 snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1 teaspoon 9 garlic, minced 6 cloves 10 beef broth 1 14-ounce can 11 dry red wine 1-1/2 cups 12 boiling onions 8 ounces 13 carrots, cut into 1-inch chunks 5 medium 14 Polenta 1 recipe 15 snipped fresh flat-leaf parsley 1/2 cup 16 tomato paste 1/4 cup 17 calories Calories kcal 508 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 736 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 25 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beef Course Main Dish R089930 Old-Fashioned Beef Stew New Cook Book 14th edition 8/8/2006 Soups & Stews p5 Pork stew meat or boneless lamb are other meat alternatives to use in this stew. For pork, however, only simmer about 30 minutes in Step 1. If using slow-cooker directions, prepare as directed for any type of meat. http://images.meredith.com/bhg/images/recipe/s_R089930.jpg http://images.meredith.com/bhg/images/recipe/l_R089930.jpg 1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender. 1 2. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. 2 3. Makes 5 servings (about 7 cups) 3 4. Slow-cooker directions: Prepare and brown meat as above. In a 3 1/2- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. 4 all-purpose flour 2 tablespoons 1 beef stew meat, cut into 3/4-inch cubes 12 ounces 2 cooking oil 2 tablespoons 3 vegetable juice 3 cups 4 water 1 cup 5 onion, cut into thin wedges 1 medium 6 Worcesershire sauce 1 tablespoon 7 instant beef bouillon granules 1-1/2 teaspoons 8 dried oregano, crushed 1 teaspoon 9 dried marjoram, crushed 1/2 teaspoon 10 black pepper 1/4 teaspoon 11 bay leaf 1 12 cubed potato (about 3 medium) 3 cups 13 frozen cut green beans 1-1/2 cups 14 frozen whole kernel corn 1 cup 15 sliced carrot (2 medium) 1 cup 16 calories Calories kcal 331 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 43 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 57.276657 14 sodium Sodium (mg) mg 744 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 21 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 1.5 24 Recipe Category Soups & Stews Sub Category Stews Main Ingredient Beef Vegetables Course Main Dish R089929 Barley-Beef Soup New Cook Book 14th edition 8/8/2006 Soups & Stews p4 http://images.meredith.com/bhg/images/recipe/s_R089929.jpg http://images.meredith.com/bhg/images/recipe/l_R089929.jpg 1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb). 1 2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf. 2 3. Makes 8 servings (11 cups) 3 4. Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 4 beef or lamb stew meat, cut into 1-inch cubes 12 ounces 1 cooking oil 1 tablespoon 2 cans beef broth 4 14-ounce 3 chopped onion (1 large) 1 cup 4 chopped celery (1 stalk) 1/2 cup 5 dried oregano or basil, crushed 1 teaspoon 6 black pepper 1/4 teaspoon 7 garlic, minced 2 cloves 8 bay leaf 1 9 frozen mixed vegetables 1 cup 10 diced tomatoes, undrained 1 14 1/2-ounce can 11 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato 1 cup 12 quick-cooking barley 2/3 cup 13 calories Calories kcal 171 1 protein Protein (g) gm 13 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 25 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.80962 14 sodium Sodium (mg) mg 865 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 11 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 1.5 22 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Beef Course Main Dish Popular Collections Low-Fat R089896 Greek Quinoa and Avocados New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p34 Nutty in flavor, quinoa is high in protein, fiber, vitamins, minerals,and amino acids, making it a great choice to pair with beans, and corn. http://images.meredith.com/bhg/images/recipe/s_R089896.jpg http://images.meredith.com/bhg/images/recipe/l_R089896.jpg 1. In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl. 1 2. Add tomato, shredded spinach, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat. 2 3. Place additional spinach leaves on four salad plates. Arrange avocado slices atop spinach leaves. Divide quinoa mixture evenly over avocado slices.Sprinkle each serving with some of the feta. 3 4. Makes 4 servings 4 5. Tip: Brush avocado slices with additional lemon juice to prevent browning. 5 6. Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds. 6 uncooked quinoa, rinsed and drained 1/2 cup 1 water 1 cup 2 Roma tomatoes, seeded and finely chopped 2 3 shredded fresh spinach 1/2 cup 4 finely chopped red onion 1/3 cup 5 lemon juice 2 tablespoons 6 olive oil 2 tablespoons 7 salt 1/2 teaspoon 8 Spinach leaves 9 ripe avocados, pitted, peeled, and sliced 2 10 crumbled feta cheese 1/3 cup 11 calories Calories kcal 332 1 protein Protein (g) gm 7 11 carbohydrate Carbohydrate (g) gm 27 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 11 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 8 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 21.847797 14 sodium Sodium (mg) mg 457 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 18 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 Recipe Category Beans, Rice & Grains Sub Category Rice Grains Main Ingredient Rice or Grains Vegetables Cheese Course Main Dish Popular Collections Meatless Main Dish R089895 Bow Ties with Sausage and Sweet Peppers New Cook Book 14th edition 8/8/2006 Pasta p11 http://images.meredith.com/bhg/images/recipe/s_R089895.jpg http://images.meredith.com/bhg/images/recipe/l_R089895.jpg 1. Cook pasta according to package directions. Drain; keep warm. 1 2. Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain. 2 3. Add the broth and black pepper to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat. Makes 4 servings. 3 dried large bow ties (8 ounces) 4 cups 1 spicy Italian sausage links 12 ounces 2 red sweet peppers, cut into 3/4-inch pieces 2 medium 3 vegetable broth or beef broth 1/2 cup 4 coarsely ground black pepper 1/4 teaspoon 5 snipped fresh flat-leaf parsley 1/4 cup 6 calories Calories kcal 476 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 57 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 89.162631 14 sodium Sodium (mg) mg 597 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 16 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very-fat meat Very-fat Meat (d.e.) diabetic exchange 2 25 25 minutes Start to Finish: Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients 30 Minutes or Less R089894 Peppers Stuffed with Cranberry Bulgur New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p36 http://images.meredith.com/bhg/images/recipe/s_R089894.jpg http://images.meredith.com/bhg/images/recipe/l_R089894.jpg 1. In a large skillet stir together the broth, carrot, and onion. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in bulgur and cranberries. Remove from heat. Cover and let stand for 5 minutes. Drain off excess liquid. 1 2. Meanwhile, halve the sweet peppers lengthwise, removing the seeds and membranes. 2 3. Stir shredded cheese into bulgur mixture; spoon into sweet pepper halves, dividing evenly. Place sweet pepper halves in skillet. Add the 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until sweet peppers are crisp-tender and bulgur mixture is heated through. Sprinkle with nuts. 3 4. Makes 4 main-dish servings 4 vegetable or chicken broth 1 14-ounce can 1 shredded carrot 1/2 cup 2 chopped onion 1/4 cup 3 bulgur 3/4 cup 4 dried cranberries, cherries, or raisins 1/3 cup 5 large or 4 small sweet peppers 2 6 shredded Muenster, brick, or mozzarella cheese 3/4 cup 7 water 1/2 cup 8 sliced almonds or chopped pecans, toasted 2 tablespoons 9 calories Calories kcal 260 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 20 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 8 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 106.877061 14 sodium Sodium (mg) mg 552 7 calcium Calcium (DV%) % 19 15 iron Iron (DV%) % 8 16 starch Starch (d.e.) diabetic exchange 1.5 17 fruit Fruit (d.e.) diabetic exchange .5 18 vegetables Vegetables (d.e.) diabetic exchange 1 21 very-fat meat Very-fat Meat (d.e.) diabetic exchange .5 25 30 minutes Start to Finish: Recipe Category Vegetables Beans, Rice & Grains Sub Category Grains Main Ingredient Vegetables Rice or Grains Course Main Dish Popular Collections Low-Fat Ethnic Cuisine Mediterranean R089893 White Bean and Sausage Rigatoni New Cook Book 14th edition 8/8/2006 Pasta p14 http://images.meredith.com/bhg/images/recipe/s_R089893.jpg http://images.meredith.com/bhg/images/recipe/l_R089893.jpg 1. Cook pasta according to package directions. Drain; return pasta to saucepan. 1 2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and dried basil (if using). Cook and stir until heated through. Add bean mixture and fresh basil (if using) to pasta; stir gently to combine. To serve, sprinkle each serving with cheese. Makes 4 servings. 2 dried rigatoni (8 ounces) 2 cups 1 white kidney (cannellini), Great Northern, or navy beans, rinsed and drained 1 15-ounce can 2 Italian-style stewed tomatoes, undrained 1 14.5-ounce can 3 cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices 8 ounces 4 snipped fresh basil or 1 tablespoon dried basil, crushed 1/3 cup 5 shredded Asiago or Parmesan cheese (1 ounce) 1/4 cup 6 calories Calories kcal 432 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 65 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 46 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 961 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 23 16 starch Starch (d.e.) diabetic exchange 4 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 2 23 20 minutes Start to Finish: Recipe Category Pasta Sub Category Rigatoni Main Ingredient Pasta Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R089892 Meatless Tacos New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p24 If you like lots of taco flavor, look for the taco-seasoned shredded cheese at your supermarket. http://images.meredith.com/bhg/images/recipe/s_R089892.jpg http://images.meredith.com/bhg/images/recipe/l_R089892.jpg 1. In a medium saucepan combine water, lentils, and onion. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender and liquid is absorbed. Meanwhile, heat taco shells according to package directions. 1 2. Stir tomato sauce and taco seasoning mix into lentils. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, and cheese. If desired, serve with salsa. 2 3. Makes 8 tacos 3 4. Bulgur Tacos: Prepare as above, except increase water to 3/4 cup and substitute bulgur for lentils. Simmer water, bulgur, and onion, covered, for about 15 minutes or until bulgur is tender and liquid is absorbed. Per bulgur taco: 143 calories, 7 g total fat (2 g sat. fat), 7 mg chol., 460 mg sodium, 16 g carbo., 2 g dietary fiber, 6 g protein. Daily Values: 4% vit. A, 6% vit. C, 9% calcium, 6% iron. Exchanges: 1 Starch, 0.5 Lean Meat, 1 Fat 4 5. Vegetable Tacos: Prepare as above, except stir 1 cup frozen whole kernel corn and 3/4 cup shredded carrot into the tomato sauce mixture. Increase number of taco shells to 12. Per vegetable taco: 133 calories, 6 g total fat (2 g sat. fat), 5 mg cholesterol, 326 mg sodium, 17 g carbo., 3 g dietary fiber, 6 g protein. Daily Values: 46% vit. A, 6% vit. C, 7% calcium, 6% iron. Exchanges: 1 Starch, 0.5 Lean Meat, 0.5 Fat 5 water 1/2 cup 1 lentils, rinsed and drained 1/4 cup 2 chopped onion 1/4 cup 3 taco shells 8 4 tomato sauce 1 8-ounce can 5 taco seasoning mix 1/2 of a 1-1/8- or 1-1/4-ounce envelope (5 teaspoons) 6 firm or extra-firm tub-style tofu (fresh bean curd), drained and finely chopped 8 ounces 7 shredded lettuce 1-1/2 cups 8 tomato, chopped 1 medium 9 shredded cheddar cheese 1/2 cup 10 bottled salsa (optional) 1/2 cup 11 calories Calories kcal 148 1 protein Protein (g) gm 7 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 7 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 460 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 8 16 starch Starch (d.e.) diabetic exchange 1 17 lean meat Lean Meat (d.e.) diabetic exchange .5 23 Recipe Category Beans, Rice & Grains Sub Category Beans Main Ingredient Beans Course Main Dish Popular Collections Low-Fat R089891 Crispy Tofu and Vegetables New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p30 http://images.meredith.com/bhg/images/recipe/s_R089891.jpg http://images.meredith.com/bhg/images/recipe/l_R089891.jpg 1. Remove strings and tips from pea pods; cut in half. Set pea pods aside. Cut tofu crosswise into eight 1/2-inch-thick slices. Arrange slices in a single layer in a 2-quart rectangular baking dish. Pour 2 tablespoons of the teriyaki sauce over tofu; turn slices to coat. Let stand at room temperature for 15 minutes. 1 2. In a shallow dish combine cornmeal and ground red pepper. Drain tofu, discarding marinade. Carefully dip tofu slices in cornmeal mixture; press gently to coat both sides. Set tofu slices aside. 2 3. Pour 1 teaspoon of the sesame oil into a large nonstick skillet. Preheat over medium-high heat. Stir-fry sweet pepper strips for 2 minutes. Add pea pods and green onions; stir-fry for 2 to 3 minutes more or until crisp-tender. 3 4. Remove skillet from heat; stir in the remaining 1 tablespoon teriyaki sauce. Transfer vegetable mixture to a serving platter; cover and keep warm. Wipe skillet clean. 4 5. In the same skillet heat the remaining 1 teaspoon sesame oil and the cooking oil over medium heat. Cook the coated tofu slices for 2-1/2 to 3 minutes on each side or until crisp and golden brown, using a spatula to turn carefully. Serve tofu slices over vegetable mixture. If desired, sprinkle with sesame seeds. 5 6. Makes 4 main-dish servings 6 fresh sugar snap peas (8 ounces) 2 cups 1 light, reduced-fat, or regular extra-firm tub-style tofu (fresh bean curd), drained (see tip, page 00) 1 12- to 16-ounce package 2 reduced-sodium teriyaki sauce or soy sauce 3 tablespoons 3 yellow cornmeal 1/4 cup 4 ground red pepper 1/8 teaspoon 5 toasted sesame oil 2 teaspoons 6 red sweet pepper, cut into thin strips 1 medium 7 yellow sweet pepper, cut into thin strips 1 medium 8 green onions, cut into 2-inch pieces 8 9 cooking oil 2 teaspoons 10 white or black sesame seed, toasted (optional) (see tip page 000) 1 tablespoon 11 calories Calories kcal 151 1 protein Protein (g) gm 9 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 115.734276 14 sodium Sodium (mg) mg 473 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 1 23 Recipe Category Beans, Rice & Grains Sub Category Beans Main Ingredient Vegetables Course Main Dish Popular Collections Meatless Main Dish Low-Fat Ethnic Cuisine Asian Appliance Wok R089890 Sesame Tofu Stir Fry New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p32 http://images.meredith.com/bhg/images/recipe/s_R089890.jpg http://images.meredith.com/bhg/images/recipe/l_R089890.jpg 1. In a bowl combine 1 tablespoon of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently to coat. 1 2. Heat oil in a large skillet over medium-high heat. (If necessary, add more oil during cooking.) Add tofu mixture to skillet. Cook, stirring gently, for 3 to 4 minutes until sesame seeds are toasted and tofu begins to brown. 2 3. Remove tofu mixture to a bowl. Add vegetables to skillet; cook and stir , 2 to 3 minutes until heated through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Serve over rice. Sprinkle each serving with some of the remaining 3 tablespoons peanuts and the green onions. Serve with orange wedges. 3 4. Makes 4 servings 4 finely chopped peanuts 1/4 cup 1 sesame seeds 1 tablespoon 2 grated fresh ginger or 1/2 teaspoon ground ginger 1 teaspoon 3 crushed red pepper 1/8 teaspoon 4 firm or extra-firm tub-style tofu (fresh bean curd), drained and cut into 1/2-inch cubes 1 12-ounce package 5 cooking oil 1 tablespoon 6 frozen stir-fry vegetables, thawed 1 16-oz. bag 7 bottled stir-fry sauce 2/3 cup 8 hot cooked rice 2 cups 9 green onions, thinly sliced (1/4 cup) 2 10 orange, cut into 8 wedges 1 medium 11 calories Calories kcal 386 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 45 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 1 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 34.247898 14 sodium Sodium (mg) mg 1054 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 17 16 starch Starch (d.e.) diabetic exchange 1.5 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 30 minutes Start to Finish: Recipe Category Beans, Rice & Grains Sub Category Rice Main Ingredient Vegetables Rice or Grains Course Main Dish Popular Collections 30 Minutes or Less Meatless Main Dish Ethnic Cuisine Asian R089888 Chicken Pad Thai New Cook Book 14th edition 8/8/2006 Pasta p21 The noodles will still be firm after soaking but will be perfect after stir-frying. http://images.meredith.com/bhg/images/recipe/s_R089888.jpg http://images.meredith.com/bhg/images/recipe/l_R089888.jpg 1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander. 1 2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside. 2 3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside. 3 4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl. 4 5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside. 5 6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings. 6 rice noodles (Vietnamese bahn pho or Thai sen-mee) 8 ounces 1 salted peanuts, finely chopped 1/4 cup 2 grated lime peel 1/2 teaspoon 3 fish sauce 3 tablespoons 4 fresh lime juice 2 tablespoons 5 packed brown sugar 2 tablespoons 6 rice vinegar 4-1/2 teaspoons 7 Asian chile sauce with garlic 1 tablespoon 8 cooking oil 3 tablespoons 9 boneless, skinless chicken breast or turkey, cut into bite-sized strips 1 pound 10 finely chopped garlic 1 tablespoon 11 egg, lightly beaten 1 12 fresh bean sprouts 1 cup 13 sliced green onion 1/3 cup 14 snipped fresh cilantro 2 tablespoons 15 calories Calories kcal 565 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 63 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 119 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 945 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange 3 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Poultry Pasta Sub Category Chicken Main Ingredient Chicken Poultry Pasta Vegetables Course Main Dish Popular Collections 30 Minutes or Less Ethnic Cuisine Asian R089887 Cheese and Basil Polenta New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p26 http://images.meredith.com/bhg/images/recipe/s_R089887.jpg http://images.meredith.com/bhg/images/recipe/l_R089887.jpg 1. In a medium bowl stir together fontina cheese, Parmesan cheese, and basil. Set aside. 1 2. For polenta, in a medium saucepan bring 2-3/4 cups water to boiling. Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally . 2 3. Pour one-third of the hot mixture to a greased 2-quart square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the hot mixture. Cool for 1 hour. Cover with foil and chill several hours or overnight until firm. 3 4. Bake polenta, uncovered, in a 350 degrees F oven about 40 minutes or until lightly browned and heated through. Let stand for 10 minutes before serving. Serve with Tomato-Basil Sauce. If desired, garnish with additional basil. 4 5. Makes 6 main-dish servings 5 6. Tomato-Basil Sauce: In a medium saucepan cook 3/4 cup chopped onion and 2 cloves garlic, minced, in 2 tablespoons hot butter or margarine until onion is tender. Carefully stir in two 14-1/2-ounce cans whole Italian-style tomatoes, undrained and cut up; half of a 6-ounce can (1/3 cup) tomato paste; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or to desired consistency. Stir in 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed. Cook 5 minutes more. Makes about 3 1/3 cups sauce. 6 shredded fontina or mozzarella cheese (6 ounces) 1-1/2 cups 1 grated Parmesan or Romano cheese 1/3 cup 2 snipped fresh basil or 2 teaspoons dried basil, crushed 2 tablespoons 3 yellow cornmeal 1 cup 4 cold water 1 cup 5 salt 1/2 teaspoon 6 Tomato-Basil Sauce (see below) 1 recipe 7 Fresh basil (optional) 8 calories Calories kcal 310 1 protein Protein (g) gm 14 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 47 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.076354 14 sodium Sodium (mg) mg 969 7 calcium Calcium (DV%) % 27 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 1 24 Recipe Category Beans, Rice & Grains Sub Category Grains Main Ingredient Cheese Course Main Dish Popular Collections 8 or Fewer Ingredients Meatless Main Dish R089883 Red Beans and Orzo New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p20 A takeoff on southern-style red beans and rice, this skillet main dish substitutes rice-shape orzo pasta for the rice. http://images.meredith.com/bhg/images/recipe/s_R089883.jpg http://images.meredith.com/bhg/images/recipe/l_R089883.jpg 1. Bring chicken broth and water to boiling in a large saucepan. Stir in orzo, onion, and Italian seasoning. Reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until orzo is just tender and liquid is absorbed, stirring frequently. 1 2. Stir in beans, tomato, bacon, and parsley. Heat through. Top each serving with some of the Parmesan cheese. 2 3. Makes 4 (1-1/2-cup) servings 3 chicken broth 1 14-ounce can 1 water 1 cup 2 dried orzo (rosamarina) pasta 1-1/2 cups 3 finely chopped onion 1/2 cup 4 dried Italian seasoning, crushed 1 teaspoon 5 red beans or pinto beans, rinsed and drained 1 15-ounce can 6 tomato, peeled, seeded, and chopped (1 cup) 1 large 7 bacon, crisp-cooked and crumbled, or 1/2 cup chopped ham 4 slices 8 snipped fresh flat-leaf parsley 1/4 cup 9 finely shredded Parmesan cheese 1/3 cup 10 calories Calories kcal 580 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 71 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 38 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 8 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 14.762025 14 sodium Sodium (mg) mg 1474 7 calcium Calcium (DV%) % 61 15 iron Iron (DV%) % 27 16 starch Starch (d.e.) diabetic exchange 4.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 3 23 30 min. Start to Finish: Recipe Category Beans, Rice & Grains Pasta Sub Category Beans Main Ingredient Beans Cheese Pasta Pork Vegetables Course Main Dish Popular Collections Low-Fat 30 Minutes or Less 8 or Fewer Ingredients R089880 Tortilla-Black Bean Casserole www.bhg.com 7/10/2006 NCB/Beans, Rice & Grains p This Tex-Mex favorite also can be served as a side dish for 12 people. http://images.meredith.com/bhg/images/recipe/s_R089880.jpg http://images.meredith.com/bhg/images/recipe/l_R089880.jpg 1. In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans. 1 2. Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture. 2 3. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes. 3 4. If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream. 4 5. Makes 8 main-dish servings 5 chopped onion (2 large) 2 cups 1 chopped green sweet pepper (2 medium) 1-1/2 cups 2 tomatoes, cut up 1 14-1/2-ounce can 3 bottled picante sauce or green salsa 3/4 cup 4 ground cumin 2 teaspoons 5 garlic, minced 2 cloves 6 black beans and/or red kidney beans, rinsed and drained 2 15-ounce cans 7 corn tortillas 12 6-inch 8 reduced-fat Monterey Jack cheese, shredded (2 cups) 8 ounces 9 tomatoes, chopped (optional) 2 medium 10 shredded lettuce (optional) 2 cups 11 Sliced green onions (optional) 12 Sliced pitted ripe olives (optional) 13 light dairy sour cream or plain low-fat yogurt (optional) 1/2 cup 14 calories Calories kcal 295 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 46 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 20 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 8 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 32.476455 14 sodium Sodium (mg) mg 689 7 calcium Calcium (DV%) % 31 15 iron Iron (DV%) % 21 16 starch Starch (d.e.) diabetic exchange 3 17 lean meat Lean Meat (d.e.) diabetic exchange 1 23 Recipe Category Beans, Rice & Grains Sub Category Beans Main Ingredient Beans Course Main Dish Popular Collections Low-Fat R089878 Pasta with Bolognese Sauce New Cook Book 14th edition 8/8/2006 Pasta p12 Bolognese (boh-luh-NEEZ) sauce is a hearty Italian meat and vegetable sauce flavored with red wine and cream. http://images.meredith.com/bhg/images/recipe/s_R089878.jpg http://images.meredith.com/bhg/images/recipe/l_R089878.jpg 1. In a large saucepan or Dutch oven cook the sausage, onion, carrot, sweet pepper, celery, and garlic until meat is brown and onion is tender. Drain. 1 2. Carefully stir in tomato, tomato paste, wine, dried herbs (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover; simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley, fresh herbs (if using); heat through. 2 3. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over hot pasta. Makes 5 to 6 servings. 3 bulk sweet Italian sausage or ground beef 12 ounces 1 chopped onion (1 large) 1 cup 2 finely chopped carrot 1/2 cup 3 chopped green sweet pepper 1/2 cup 4 chopped celery 1/4 cup 5 garlic, minced 4 cloves 6 Roma tomatoes, peeled, seeded and chopped (about 4 cups), or two 14.5-ounce cans tomatoes, undrained and cut up 3 pounds 7 tomato paste 1 6-ounce can 8 dry red wine or beef broth 1/2 cup 9 snipped fresh basil or 1 1/2 teaspoons dried basil, crushed 2 tablespoons 10 snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 tablespoon 11 snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed 2 teaspoons 12 salt 1/2 teaspoon 13 black pepper 1/4 teaspoon 14 whipping cream 1/4 cup 15 snipped fresh parsley 2 tablespoons 16 dried pasta, such as spaghetti, linguine, or penne 10 ounces 17 calories Calories kcal 549 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 61 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 62 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 50.190885 14 sodium Sodium (mg) mg 653 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 22 16 starch Starch (d.e.) diabetic exchange 3.5 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 very-fat meat Very-fat Meat (d.e.) diabetic exchange 1 25 Recipe Category Pasta Sub Category Spaghetti Main Ingredient Pasta Course Main Dish R089874 Two-Bean Tamale Pie New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p12 Top this main-dish casserole with salsa and a spoonful of sour cream. http://images.meredith.com/bhg/images/recipe/s_R089874.jpg http://images.meredith.com/bhg/images/recipe/l_R089874.jpg 1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside. 1 2. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish. 2 3. Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream. 3 4. Makes 6 main-dish servings 4 chopped green sweet pepper 1 cup 1 chopped onion 1/2 cup 2 garlic, minced 2 cloves 3 cooking oil 1 tablespoon 4 kidney beans or black beans, rinsed, drained, and slightly mashed 1 15-ounce can 5 pinto beans, rinsed, drained, and slightly mashed 1 15-ounce can 6 vegetable juice 1 6-ounce can (2/3 cup) 7 diced green chile peppers, undrained 1 4-ounce can 8 chili powder 1 teaspoon 9 ground cumin 1/2 teaspoon 10 corn muffin mix 1 8-1/2-ounce package 11 shredded cheddar cheese (2 ounces) 1/2 cup 12 snipped fresh cilantro or parsley 1/4 cup 13 calories Calories kcal 359 1 protein Protein (g) gm 15 11 carbohydrate Carbohydrate (g) gm 57 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 10 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 9 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 36.019341 14 sodium Sodium (mg) mg 842 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 17 16 Recipe Category Beans, Rice & Grains Sub Category Beans Main Ingredient Beans Course Main Dish Popular Collections Meatless Main Dish R089873 Portobello Wrap with White Bean-Chile Spread New Cook Book 14th edition 8/8/2006 Beans, Rice, & Grains p11 http://images.meredith.com/bhg/images/recipe/s_R089873.jpg http://images.meredith.com/bhg/images/recipe/l_R089873.jpg 1. Generously brush portobello mushrooms on both sides with 1/4 cup dressing. Let stand for 15 minutes. Meanwhile, in a food processor combine beans, garlic, olive oil, chile powder and salt; cover and process until nearly smooth; set aside. 1 2. Toss spinach with 1 tablespoon salad dressing; set aside. 2 3. Preheat broiler. Place mushrooms on the unheated rack of broiler pan. Broil 4 inches from heat for 6 to 8 minutes, turning mushrooms over halfway through broiling. Slice mushrooms into strips. 3 4. Spread about 1/3 of the bean puree evenly over each flour tortilla. Top each with warm mushroom slices and the spinach mixture. Top each with cheese. Roll up each tortilla around filling. Place wraps seam side down on plates. 4 5. Makes 4 servings 5 6. For a charcoal grill, grill mushrooms on the ungreased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until mushrooms are tender and browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place mushrooms on grill rack over heat. Cover and grill as above.) 6 7. To remove gills from mushrooms: Using a spoon, gently scrape away the gills (the black portion underneath the caps) from mushrooms. 7 portobello mushroom caps, stems and gills removed 4 1 bottled Italian salad dressing 1/4 cup 2 white kidney beans (cannellini), drained and rinsed 1 19-ounce can 3 garlic, quartered 2 cloves 4 olive oil 3 tablespoons 5 chile powder 1 teaspoon 6 salt 1/4 teaspoon 7 baby spinach 2 cups 8 bottled Italian salad dressing 1 tablespoon 9 garlic-herb, spinach, or plain flour tortillas 4 8-inch 10 goat cheese (chevre), crumbled or 1 cup shredded Monterey Jack cheese (4 ounces) 4 ounces 11 calories Calories kcal 537 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 58 8 total fat Total fat (g) gm 28 2 cholesterol Cholesterol (mg) mg 13 6 saturated sat Saturated Fat (g) gm 8 3 fiber Fiber (g) gm 10 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 1158 7 calcium Calcium (DV%) % 224 15 iron Iron (DV%) % 22 16 starch Starch (d.e.) diabetic exchange 3.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 1.5 24 Recipe Category Beans, Rice & Grains Sandwiches Sub Category Beans Main Ingredient Beans Course Main Dish R089872 Spaghetti Sauce New Cook Book 14th edition 8/8/2006 Pasta p4 http://images.meredith.com/bhg/images/recipe/s_R089872.jpg http://images.meredith.com/bhg/images/recipe/l_R089872.jpg 1. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender. 1 2. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using. 2 3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings. 3 4. Spaghetti Sauce with Ground Beef or Sausage: Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2. Per serving: 459 cal., 12 g total fat (4 g sat. fat), 53 mg chol., 386 mg sodium, 62 g carbo., 7 g fiber, 28 g pro. Daily Values: 28% vit. A, 104% vit. C, 5% calcium, 31% iron Exchanges: 3 1/2 Starch, 2 Vegetable, 2 Medium Fat Meat, 1 Fat 4 5. Spaghetti Sauce with Meatballs: Prepare sauce as above. Meanwhile, in a large bowl combine 1 egg; 3/4 cup soft bread crumbs (1 slice); 1/4 cup finely chopped onion; 2 tablespoons finely chopped green sweet pepper; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon salt. Add 12 ounces ground beef or bulk pork sausage; mix well. Shape into 24 meatballs. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degrees F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta. Nutrition Facts per serving: 535 cal., 17 g total fat (5 g sat. fat), 107 chol., 593 mg sodium, 67 g carbo., 7 g fiber, 31 g pro. Daily Values: 30% vit. A, 112% vit. C, 7% calcium, 34% iron Exchanges: 3 1/2 Starch, 2 Vegetable, 2 Medium-Fat Meat, 1 Fat 5 6. Big-Batch Spaghetti Sauce: Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves garlic, 2 tablespoons cooking oil, 8 cups tomato or two 28-ounce cans diced tomatoes, one 6-ounce can tomato paste, 2/3 cup water, 1/4 cup fresh parsley, 2 tablespoons fresh basil or 2 teaspoons dried basil, 2 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed. To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through. Per 2/3 cup sauce: 110 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 322 mg sodium, 17 g carbo., 4 g fiber, 4 g pro. Daily Values: 36% vit. A, 76% vit. C, 4% calcium, 7% iron Exchanges: 1 1/2 Vegetable, 1/2 Other Carbohydrate, 1/2 Fat 6 chopped onion (1 large) 1 cup 1 chopped green sweet pepper 1/2 cup 2 chopped celery 1/4 cup 3 garlic, minced 2 cloves 4 cooking oil 1 tablespoon 5 chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained 4 cups 6 tomato paste 1 6-ounce can 7 water 1/3 cup 8 snipped fresh parsley 2 tablespoons 9 snipped fresh basil or 1 teaspoon dried basil, crushed 1 tablespoon 10 snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 tablespoon 11 snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed 2 teaspoons 12 sugar 1 teaspoon 13 salt 1/2 teaspoon 14 black pepper 1/4 teaspoon 15 dried spaghetti or linguine 8 ounces 16 Finely shredded Parmesan cheese (optional) 17 calories Calories kcal 325 1 protein Protein (g) gm 12 11 carbohydrate Carbohydrate (g) gm 62 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 12 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 61.410024 14 sodium Sodium (mg) mg 342 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 22 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 Recipe Category Pasta Sub Category Savory Sauces Spaghetti Linguini Main Ingredient Pasta Course Main Dish Popular Collections Low-Fat Ethnic Cuisine Italian R089860 Spice-Rubbed Flank Steak Better Homes and Gardens 9/1/2006 On-The-Go Weekend Recipes p212 To have meat already cooked for Blue Cheese Steak Sandwiches, prepare and grill two steaks. Otherwise, one steak serves four with a little left over. http://images.meredith.com/bhg/images/recipe/s_R089860.jpg http://images.meredith.com/bhg/images/recipe/l_R089860.jpg 1. Up to 3 days before cooking steak, in a small bowl combine brown sugar, cumin, garlic powder, chili powder, onion powder, salt, and pepper. Rub mixture on both sides of flank steak. Wrap in plastic wrap; refrigerate up to 3 days. 1 2. For a charcoal grill, place flank steak on grill rack directly over medium coals. Grill 17 to 21 minutes or until an instant read thermometer inserted in center of meat registers 160 degrees F (medium), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place flank steak on grill rack over heat. Cover and grill as above.) 2 3. Transfer steak to a cutting board and let stand, loosely covered with aluminum foil, for 10 minutes. Thinly slice diagonally across the grain (cover and refrigerate half the steak for Steak Sandwiches. Serve sliced steak with Grilled Nectarine Relish. Makes 4 servings plus leftover meat for sandwich. 3 4. TEST KITCHEN TIP: To broil, place meat on unheated rack of broiler pan. Broil 4 to 6 inches from heat for 15 to 20 minutes or until an instant-read thermometer inserted in center registers 160 degrees F (medium), turning once. 4 packed brown sugar 1 Tbsp. 1 ground cumin 2 tsp. 2 garlic powder 2 tsp. 3 chili powder 2 tsp. 4 onion powder 1 tsp. 5 salt 1/2 tsp. 6 ground black pepper 1/4 tsp. 7 flank steaks, trimmed of visible fat 1 or 2 1-3/4-lb. 8 Grilled Nectarine Relish 9 calories Calories kcal 254 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 34 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 16 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.676253 14 sodium Sodium (mg) mg 499 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 11 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish R089857 No-Fuss Snack Mix Chicken Better Homes and Gardens 9/1/2006 On-The-Go Weekend Recipes p210 Diners will never guess that the snack mix you've been eating all the weekend is also the coating for this chicken. Baking transforms the flavors. http://images.meredith.com/bhg/images/recipe/s_R089857.jpg http://images.meredith.com/bhg/images/recipe/l_R089857.jpg 1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with aluminum foil, set aside. Place melted butter or buttermilk in shallow dish or pie plate. In another shallow dish or on waxed paper place crushed snack mix. Remove skin from meaty chicken pieces. Dip chicken in butter to coat; then dip in snack mix to coat evenly. Place chicken in prepared pan. 1 2. Bake until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Allow 50 to 60 minutes for meaty chicken pieces or 30 minutes for skinless boneless breast halves. 2 3. In a self-sealing storage bag or storage container with tight-fitting lid reserve 2 breast halves or 4 legs or thighs for Zesty Lemon-Chicken Salad Sandwiches; refrigerate up to 2 days. Makes 4 servings plus enough for Zesty Lemon-Chicken Salad Sandwiches. 3 *TEST KITCHEN TIP: To crush snack mix, place in self-sealing plastic bag. Remove excess air and close bag. Roll a rolling pin over snack mix in bag. (Or place snack mix in food processor bowl; cover and process until crushed.) 4 **TEST KITCHEN TIP: When purchasing meaty chicken pieces, figure 1 breast or 2 legs or thighs per serving. 5 Nutrition Facts using buttermilk: 526 cal., 23 g total fat (6 g sat. fat), 158 mg chol., 639 mg sodium, 26 g carbo., 2 g dietary fiber, 53 g protein. Daily Values: 6% vit. A, 3% vit. C, 11% calcium, 17% iron. 6 butter, melted or buttermilk 1 cup 1 Pretzel Snack Mix (see recipe) or purchased snack mix, crushed* 4 cups 2 meaty chicken pieces**or 6 skinless, boneless chicken breast halves (about 2-1/2 lb.) 5 to 5-1/2 lb. 3 calories Calories kcal 863 1 protein Protein (g) gm 58 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 61 2 cholesterol Cholesterol (mg) mg 249 6 saturated sat Saturated Fat (g) gm 28 3 monounsaturated fat Monounsaturated Fat (g) gm 19 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 715 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 17 16 1 hour 10 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish R089854 Hazelnut-Brown Butter Trout Better Homes and Gardens 9/1/2006 On-The-Go Weekend Recipes p208 Other fish to try with this recipe: salmon, halibut, and catfish. http://images.meredith.com/bhg/images/recipe/s_R089854.jpg http://images.meredith.com/bhg/images/recipe/l_R089854.jpg 1. Spread trout open; sprinkle meaty side with cumin, salt, and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2 to 3 minutes more or until fish flakes easily when tested with fork. Line 4 plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm. 1 2. Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1-1/2 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings. 2 3. TEST KITCHEN TIP: To substitute pork chops in this recipe, use four 3/4-inch thick boneless or bone-in pork chops. Reduce salt to 1/2 teaspoon. Cook over medium-high heat 8 to 10 minutes, until browned and slightly pink in center (or desired doneness) turning once. 3 pan-dressed trout 4 10- to 12-oz. 1 ground cumin 3/4 to 1 tsp. 2 salt 3/4 tsp. 3 ground black pepper 1/4 tsp. 4 olive oil 1 Tbsp. 5 green onions, cut into thin strips 1 bunch 6 butter 4 Tbsp. 7 hazelnuts, coarsely chopped 1/4 cup 8 lemon juice 2 Tbsp. 9 balsamic vinegar 2 Tbsp. 10 calories Calories kcal 599 1 protein Protein (g) gm 61 11 carbohydrate Carbohydrate (g) gm 7 8 total fat Total fat (g) gm 35 2 cholesterol Cholesterol (mg) mg 197 6 saturated sat Saturated Fat (g) gm 13 3 monounsaturated fat Monounsaturated Fat (g) gm 14 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 16.533468 14 sodium Sodium (mg) mg 624 7 calcium Calcium (DV%) % 23 15 iron Iron (DV%) % 10 16 Recipe Category Meat Sub Category Pork Course Main Dish R089802 Italian-Style Corn Dogs New Cook Book 14th edition 8/8/2006 Grilling p50 Make cornmeal fritters by spooning rounded tablespoons of the remaining batter into the hot oil. Fry 2 to 3 minutes or until golden, turning once. http://images.meredith.com/bhg/images/recipe/s_R089802.jpg http://images.meredith.com/bhg/images/recipe/l_R089802.jpg 1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels. 1 2. Preheat oil to 375 degrees F. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened. 2 3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly. 3 4. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce. Makes 12 corn dogs. 4 uncooked Italian sausage links 12 1 water 1/2 cup 2 Peanut oil 3 yellow cornmeal 1-1/2 cups 4 all-purpose flour 1 cup 5 grated Romano or Parmesan cheese 1/2 cup 6 baking powder 2 teaspoons 7 salt 1 teaspoon 8 eggs, beaten 2 9 half-and-half or light cream 1-1/4 cups 10 wooden skewers or dowels 12 10 x 1/4-inch 11 Warm marinara sauce (optional) 12 calories Calories kcal 539 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 36 2 cholesterol Cholesterol (mg) mg 125 6 saturated sat Saturated Fat (g) gm 14 3 monounsaturated fat Monounsaturated Fat (g) gm 18 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 928 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 9 16 starch Starch (d.e.) diabetic exchange 1.5 17 very-fat meat Very-fat Meat (d.e.) diabetic exchange 2.5 25 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Ethnic Cuisine Italian Appliance Deep Fryer R089801 Pork Chops on a Stick New Cook Book 14th edition 8/8/2006 Grilling p49 http://images.meredith.com/bhg/images/recipe/s_R089801.jpg http://images.meredith.com/bhg/images/recipe/l_R089801.jpg 1. Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. 1 2. Meanwhile, preheat oil to 350 degrees F. Drain chops, discarding marinade. Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160 degrees F. (To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop.) Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard. Makes 8 chops. 2 boneless pork loin chops, about 1 inch thick 8 6-ounce 1 bottled Italian salad dressing 1/2 cup 2 Peanut oil 3 wooden skewers or dowels 8 8 x 1/4-inch-thick 4 Honey mustard or bottled barbecue sauce 5 calories Calories kcal 344 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 93 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 243 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 8 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 5 22 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Deep Fryer R089800 Maple-Smoked Salmon Fillets New Cook Book 14th edition 8/8/2006 Grilling p46 If you can find it, buy fresh Alaskan king salmon. Wild kings are only available for part of the year, but fortunately, it's during prime smoking time. http://images.meredith.com/bhg/images/recipe/s_R089800.jpg http://images.meredith.com/bhg/images/recipe/l_R089800.jpg 1. Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 1 2. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/2 cup maple syrup, the water, peppercorns, and salt. Pour marinade over salmon; seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally. Drain salmon, discarding marinade. 2 3. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place salmon, skin sides down, on grill rack over water pan. Cover and smoke for 45 to 60 minutes or until fish begins to flake when tested with a fork. Brush salmon with the 2 tablespoons maple syrup. Cover and smoke 5 minutes more. Makes 4 servings. 3 alder or apple wood chunks 6 to 8 1 fresh or frozen salmon fillet (with skin), about 1-inch thick 1 2-pound 2 pure maple syrup 1/2 cup 3 water 2 tablespoons 4 coarsely cracked mixed peppercorns 1 tablespoon 5 salt 1/4 teaspoon 6 pure maple syrup 2 tablespoons 7 calories Calories kcal 444 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 99 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 251 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 9 16 other carb Other Carbohydrates (d.e.) diabetic exchange 2.5 20 lean meat Lean Meat (d.e.) diabetic exchange 5 23 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Grilling Prize Tested Recipe Appliance Grill, Outdoor R089799 Smoked Garlic Chicken New Cook Book 14th edition 8/8/2006 Grilling p45 http://images.meredith.com/bhg/images/recipe/s_R089799.jpg http://images.meredith.com/bhg/images/recipe/l_R089799.jpg 1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 1 2. Rinse the inside of the chicken; pat dry with paper towels. Finely shred enough peel from the lemon to equal 2 teaspoons. For rub, in a small bowl combine lemon peel, parsley, salt, pepper, and garlic. Halve the lemon, then squeeze the juice from one half over the entire surface of the chicken. Sprinkle rub evenly over chicken; rub in with your fingers. Place both lemon halves in the chicken cavity. Skewer the neck skin to the back. Tie legs to tail. Twist wing tips under back. 2 3. Insert a meat thermometer into the center of an inside thigh muscle, making sure tip does not touch bone. 3 4. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place chicken, breast side up, on grill rack over water pan. Cover and smoke for 3-1/4 to 4 hours or until thermometer registers 180 degrees F. Add additional coals and water as needed to maintain temperature and moisture. 4 5. Remove chicken from smoker. Cover with foil and let stand for 15 minutes before carving. Remove and discard lemon halves from chicken cavity before serving. Makes 6 to 8 servings. 5 apple or cherry wood chunks 10 to 12 1 whole roasting chicken 1 6- to 7-pound 2 lemon 1 3 dried parsley 2 teaspoons 4 salt 1/2 teaspoon 5 black pepper 1/4 teaspoon 6 garlic, minced 2 cloves 7 calories Calories kcal 690 1 protein Protein (g) gm 56 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 50 2 cholesterol Cholesterol (mg) mg 237 6 saturated sat Saturated Fat (g) gm 14 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 372 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 18 16 lean meat Lean Meat (d.e.) diabetic exchange 8 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill Grill, Outdoor R089795 Texas-Style Beef Ribs New Cook Book 14th edition 8/8/2006 Grilling p42 http://images.meredith.com/bhg/images/recipe/s_R089795.jpg http://images.meredith.com/bhg/images/recipe/l_R089795.jpg 1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 1 2. Trim fat from ribs. For rub, in a small bowl combine salt and black pepper. Sprinkle rub evenly over ribs; rub in with your fingers. 2 3. For sauce, in a small saucepan combine onion, honey, ketchup, undrained chile peppers, chili powder, mustard, and garlic. Cook and stir over low heat for 10 to 15 minutes or until desired consistency. 3 4. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place ribs, bone sides down, on grill rack over water pan. (Or place ribs in a rib rack and place on grill rack.) Cover and smoke for 2-1/2 to 3 hours or until ribs are tender, brushing once with the sauce during the last 15 minutes of smoking. Add additional coals and water as needed to maintain temperature and moisture. Pass any remaining sauce with ribs. Makes 6 servings. 4 mesquite or hickory wood chunks 6 to 8 1 beef back ribs (about 12 ribs) 6 pounds 2 salt 1-1/2 teaspoons 3 black pepper 1-1/2 teaspoons 4 finely chopped onion 1 cup 5 honey 1/2 cup 6 ketchup 1/2 cup 7 can diced green chile peppers 1 4-ounce 8 chili powder 1 tablespoon 9 dry mustard 1/2 teaspoon 10 garlic, minced 2 cloves 11 calories Calories kcal 443 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 32 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 7 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.80962 14 sodium Sodium (mg) mg 992 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 22 16 other carb Other Carbohydrates (d.e.) diabetic exchange 2 20 lean meat Lean Meat (d.e.) diabetic exchange 5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling Appliance Grill Grill, Outdoor R089792 Herb-Pepper Sirloin Steak New Cook Book 14th edition 8/8/2006 Grilling p38 Bring out the hearty beef flavor of sirloin steak with an easy sauce of ketchup, herbs, and black pepper http://images.meredith.com/bhg/images/recipe/s_R089792.jpg http://images.meredith.com/bhg/images/recipe/l_R089792.jpg 1. Preheat indoor electric grill. In a small bowl stir together ketchup, rosemary, basil, pepper, garlic powder, and, if desired, cardamon. Trim fat from steak. Coat both sides of steak with ketchup mixture. 1 2. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. For a covered grill, allow 5 to 7 minutes for medium-rare or 7 to 9 minutes for medium. For an uncovered grill, allow 12 to 15 minutes for medium-rare or 15 to 18 minutes for medium, turning once halfway through grilling. To serve, cut into four equal pieces. Makes 4 servings. 2 ketchup 1 tablespoon 1 snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1 teaspoon 2 snipped fresh basil or 1/4 teaspoon dried basil, crushed 1 teaspoon 3 coarsely ground black pepper 1/4 teaspoon 4 garlic powder Dash 5 ground cardamon (optional) Dash 6 boneless beef sirloin steak, cut 1 inch thick 1 1-pound 7 calories Calories kcal 144 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 53 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 10.302333 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 105 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 14 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients 30 Minutes or Less Grilling Appliance Grill, Indoor R089790 Picadillo Sandwiches Better Homes and Gardens 9/1/2006 Prize Tested Recipes p2 http://images.meredith.com/bhg/images/recipe/s_R089790.jpg http://images.meredith.com/bhg/images/recipe/l_R089790.jpg 1. In a 12-inch skillet cook sausage and onion for 10 minutes or until sausage is browned and onion is tender. Drain off fat. Stir in undrained tomatoes, raisins, olives, tomato paste, vinegar, cumin, oregano, and crushed red pepper (if using). Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until sauce is thickened. Serve sausage mixture on toasted buns. Top with cheese and bun tops. Makes 6 sandwiches. 1 bulk pork sausage 1 lb. 1 onion, chopped (1 cup) 1 large 2 petite diced tomatoes, undrained 1 14-1/2-oz. can 3 golden raisins 1/2 cup 4 chopped green olives 1/4 cup 5 tomato paste 2 Tbsp. 6 balsamic vinegar 1 Tbsp. 7 ground cumin 1/2 tsp. 8 dried oregano, crushed 1/2 tsp. 9 crushed red pepper (optional) 1/8 tsp. 10 hoagie buns, split and toasted 6 11 shredded Monterey Jack cheese (4 oz.) 1 cup 12 calories Calories kcal 750 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 91 8 total fat Total fat (g) gm 29 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 13 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 15 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 1399 7 calcium Calcium (DV%) % 29 15 iron Iron (DV%) % 30 16 Recipe Category Sandwiches Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Prize Tested Recipe Ethnic Cuisine Mexican Spanish & Latin American R089789 Baked Spaghetti Squash Better Homes and Gardens 9/1/2006 Prize Tested Recipes p3 http://images.meredith.com/bhg/images/recipe/s_R089789.jpg http://images.meredith.com/bhg/images/recipe/l_R089789.jpg 1. Halve squash crosswise; remove seeds. Place cut sides down in 2-quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microcook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking. In a large skillet cook sausage, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat. 1 2. Preheat oven to 350 degrees F. Scrape pulp from squash (about 3 cups). Wipe out baking dish; coat with nonstick cooking spray. Spread half the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives, and sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 minutes or until cheese is melted. Let stand 10 minutes. Sprinkle with parsley. Makes 6 servings. 2 spaghetti squash (2-1/4 lb.) 1 medium 1 bulk Italian sausage 12 oz. 2 sliced fresh mushrooms 1-1/2 cups 3 green or red sweet pepper, chopped 1 medium 4 finely chopped onion 1/3 cup 5 garlic, minced 3 cloves 6 chopped pitted ripe olives (optional) 1 4-1/4-oz. can 7 dried Italian seasoning, crushed 1/2 tsp. 8 purchased red pasta sauce 1-1/2 cups 9 shredded Monterey Jack, mozzarella, or Italian blend cheese 1-1/2 cups 10 snipped fresh Italian parsley 1/4 cup 11 calories Calories kcal 351 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.800202 14 sodium Sodium (mg) mg 941 7 calcium Calcium (DV%) % 27 15 iron Iron (DV%) % 16 16 Recipe Category Meat Sub Category Pork Main Ingredient Vegetables Pork Cheese Course Main Dish Popular Collections Prize Tested Recipe R089774 Chicken and Roasted Pepper Sandwiches New Cook Book 14th edition 8/8/2006 Grilling p40 http://images.meredith.com/bhg/images/recipe/s_R089774.jpg http://images.meredith.com/bhg/images/recipe/l_R089774.jpg 1. For marinade, in a small bowl whisk together oil, vinegar, thyme, salt, and crushed red pepper. Reserve 2 tablespoons of mixture; set aside. 1 2. Place chicken between two sheets of plastic wrap; pound lightly with the flat side of a meat mallet to about 1/2-inch thickness. Place in a resealable plastic bag set in a shallow dish. Add remaining marinade; seal bag. Marinate at room temperature about 15 minutes or in the refrigerator for up to 1 hour. 2 3. Lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray. Preheat grill. Drain chicken, discarding marinade. Place chicken on the grill rack. If using a covered grill, close the lid. Grill until chicken is no longer pink (170° degrees F). For a covered grill, allow 3 to 4 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling. 3 4. Brush cut sides of bread with reserved marinade. Place bread, cut sides down, on grill rack. If using a covered grill, close the lid. Grill until lightly toasted. For a covered grill, allow 1 to 2 minutes. For an uncovered grill, allow 2 to 4 minutes, turning once halfway through grilling. Remove bread from grill. 4 5. To serve, place a chicken breast on each grilled bread slice. Spread with cheese. Top each sandwich with sweet pepper and basil. Makes 4 sandwiches. 5 olive oil 1/4 cup 1 red wine vinegar 4 teaspoons 2 snipped fresh thyme 1 tablespoon 3 salt 1/2 teaspoon 4 crushed red pepper 1/4 teaspoon 5 skinless, boneless chicken breast halves 4 6 slices Italian bread 4 1-inch bias-cut 7 semisoft cheese with herbs or semisoft goat cheese (chevre) 1/4 cup 8 roasted red sweet peppers (about one 7-ounce jar), cut into strips 1 cup 9 fresh basil, watercress, or baby spinach leaves 1/2 cup 10 calories Calories kcal 418 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 104.515137 14 sodium Sodium (mg) mg 629 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 4.5 22 Recipe Category Sandwiches Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Grilling Ethnic Cuisine Italian Appliance Grill, Indoor R089741 Spinach and Bacon Quiche New Cook Book 14th edition 8/8/2006 Cheese & Eggs p19 No time to make your own pastry? Use a rolled refrigerated, unbaked piecrust instead. http://images.meredith.com/bhg/images/recipe/s_R089741.jpg http://images.meredith.com/bhg/images/recipe/l_R089741.jpg 1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F. 1 2. Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels. 2 3. In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses. 3 4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F overn for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes. 4 5. Makes 6 to 8 servings 5 6. Spinach Quiche: Prepare as above, except omit the bacon. Cook the onion in 1 tablespoon butter or margarine. Stir into egg mixture with spinach and cheeses. Nutrition Facts per serving: 449 cal., 32 g total fat (13 g sat., fat), 321g chol., 437mg sodium, 23 g carbo., 1 g fiber, 18 g pro. Daily Values: 43% vit. A, 9% vit. C, 24% calcium, 16% iron Exchanges: 1 Starch, 1 Vegetable, 1.5 Medium-Fat Meat, 5 Fat 6 Pastry for Single-Crust Pie 1 recipe 1 chopped onion (1 medium) 1/2 cup 2 bacon, chopped 6 slices 3 beaten eggs 8 4 dairy sour cream 1/2 cup 5 half-and-half, light cream, or milk 1/2 cup 6 salt 1/4 teaspoon 7 ground white pepper 1/8 teaspoon 8 Dash ground nutmeg (optional) 9 lightly packed chopped fresh spinach 3 cups 10 shredded mozzarella cheese (about 3 ounces) 2/3 cup 11 shredded Swiss cheese (2 ounces) 1/2 cup 12 Cherry tomatoes, cut up (optional) 13 calories Calories kcal 478 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 33 2 cholesterol Cholesterol (mg) mg 323 6 saturated sat Saturated Fat (g) gm 13 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.314329 14 sodium Sodium (mg) mg 550 7 calcium Calcium (DV%) % 24 15 iron Iron (DV%) % 17 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 1.5 24 very-fat meat Very-fat Meat (d.e.) diabetic exchange .5 25 Recipe Category Eggs & Cheese Sub Category Eggs Main Ingredient Eggs Course Main Dish R089691 Glazed Prosciutto-Wrapped Shrimp New Cook Book 14th edition 8/8/2006 Grilling p34 http://images.meredith.com/bhg/images/recipe/s_R089691.jpg http://images.meredith.com/bhg/images/recipe/l_R089691.jpg 1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl stir together grilling sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap one strip prosciutto around each shrimp. Thread shrimp on four long metal skewers, leaving a 1/4-inch space between each piece. Brush shrimp with sauce. 1 2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until shrimp are opaque, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.) 2 3. If desired, serve shrimp over Lemon or Parmesan Couscous. Makes 4 servings, 6 shrimp each. 3 4. Lemon or Parmesan Couscous: Prepare a 10-ounce package of couscous according to package directions, except stir in 1 tablespoon snipped fresh parsley and 2 teaspoons finely shredded lemon peel or 1/2 cup finely shredded Parmesan cheese. 4 Bourbon grilling sauce (such as Jack Daniels) 1/2 cup 1 chili powder 1/2 teaspoon 2 fresh or frozen large shrimp in shells 24 3 prosciutto 8 thin slices 4 Lemon or Parmesan Couscous (optional) 1 recipe 5 calories Calories kcal 195 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 5 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 207 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 34 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 932 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 18 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 4.5 22 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Low-Fat Appliance Grill, Outdoor R089679 Blackened Swordfish with Hominy Dirty Rice New Cook Book 14th edition 8/8/2006 Grilling p32 A Cajun specialty, dirty rice gets its name from the ground giblets that give the rice a "dirty" appearance. Here, sausage replaces ground giblets. http://images.meredith.com/bhg/images/recipe/s_R089679.jpg http://images.meredith.com/bhg/images/recipe/l_R089679.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl combine black pepper, paprika, salt, white pepper, cayenne pepper, thyme, and garlic. Stir in melted butter. Brush both sides of fish with melted butter mixture. 1 2. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve immediately with Hominy Dirty Rice. Makes 4 servings. 2 3. Hominy Dirty Rice: In a large skillet cook 8 ounces bulk pork sausage, 1/4 cup finely chopped onion, 3 tablespoons finely chopped celery, 3 tablespoons finely chopped green sweet pepper, 3 tablespoons finely chopped red sweet pepper, and 2 tablespoons minced garlic over medium heat for 4 to 5 minutes or until sausage is no longer pink and vegetables are tender. Drain off fat, if necessary. Stir in 1-1/2 cups chilled cooked white rice; 2/3 cup chicken broth; 1/3 cup hominy; 1/4 teaspoon black pepper; and 1/8 to 1/4 teaspoon cayenne pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until rice is heated through and most of the liquid has been absorbed, stirring occasionally. Serve immediately with Blackened Swordfish. 3 fresh or frozen swordfish or tuna steaks, cut 1 inch thick 4 4- to 5-ounce 1 black pepper 1 teaspoon 2 paprika 1 teaspoon 3 salt 1/2 teaspoon 4 ground white pepper 1/2 teaspoon 5 cayenne pepper 1/2 teaspoon 6 dried thyme, crushed 1/2 teaspoon 7 garlic, minced 4 cloves 8 butter or margarine, melted 3 tablespoons 9 Hominy Dirty Rice 1 recipe 10 calories Calories kcal 504 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 27 2 cholesterol Cholesterol (mg) mg 106 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 25.981164 14 sodium Sodium (mg) mg 1001 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 16 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1.5 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 very-fat meat Very-fat Meat (d.e.) diabetic exchange 2 25 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R089677 Tuna Steaks with Cumin Tartar Sauce New Cook Book 14th edition 8/8/2006 Grilling p31 To toast cumin seeds for the tartar sauce, place seeds in a small, nonstick skillet. Heat over medium heat for several minutes until fragrant, stirring occasionally. http://images.meredith.com/bhg/images/recipe/s_R089677.jpg http://images.meredith.com/bhg/images/recipe/l_R089677.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together oil, lemon juice, cumin seeds, pepper, and garlic. Pour over fish; seal bag and turn to coat fish. Marinate in the refrigerator for 30 to 60 minutes, turning fish once. Drain fish, reserving marinade. 1 2. Lightly grease or coat with nonstick spray an unheated grill rack. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, or until fish begins to flake when tested with a fork and center of fish is still slightly pink, gently turning and brushing once with remaining marinade halfway through grilling. Discard any remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve fish with sauce. Makes 4 steaks. 2 3. Cumin Tartar Sauce: Finely chop any large fruit pieces in 2 tablespoons mango chutney. In a small bowl combine chutney, 1/3 cup mayonnaise or salad dressing, 1 teaspoon Dijon-style mustard, 1 teaspoon lemon juice, and 1 teaspoon cumin seeds, toasted. Cover and chill until serving time. 3 fresh or frozen tuna steaks, cut 1 inch thick 4 6-ounce 1 cooking oil 1/4 cup 2 lemon juice 3 tablespoons 3 cumin seeds, toasted 1 teaspoon 4 black pepper 1/4 teaspoon 5 garlic, minced 2 cloves 6 Cumin Tartar Sauce 1 recipe 7 calories Calories kcal 520 1 protein Protein (g) gm 40 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 37 2 cholesterol Cholesterol (mg) mg 77 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 16 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 231 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 14 16 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 6 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R089674 Caramelized Salmon with Orange-Pineapple Salsa New Cook Book 14th edition 8/8/2006 Grilling p29 The orange-scented sugar rub turns an inviting golden brown during grilling. http://images.meredith.com/bhg/images/recipe/s_R089674.jpg http://images.meredith.com/bhg/images/recipe/l_R089674.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish, skin side down, in a shallow dish. In a small bowl stir together sugar, 1-1/2 teaspoons of the orange peel, salt, and pepper. Sprinkle mixture evenly over fish (not on skin side); rub in with your fingers. Cover and marinate in the refrigerator for 8 to 24 hours. 1 2. Meanwhile, for salsa, in a small bowl stir together remaining 1 teaspoon orange peel, the orange, pineapple, cilantro, shallot, and jalapeño pepper. Cover and chill until ready to serve or up to 24 hours. 2 3. Drain fish, discarding any liquid. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish, skin side down, on greased grill rack over drip pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) 3 4. To serve, cut fish into four serving-size pieces, cutting to but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish away from skin. Serve fish with salsa. Makes 4 servings. 4 fresh or frozen salmon fillet (with skin), cut 1 inch thick 1 1-1/2-pound 1 sugar 2 tablespoons 2 finely shredded orange peel 2-1/2 teaspoons 3 salt 1 teaspoon 4 freshly ground black pepper 1/4 teaspoon 5 oranges, peeled, sectioned, and coarsely chopped 2 6 chopped fresh pineapple or canned crushed pineapple, drained 1 cup 7 snipped fresh cilantro 2 tablespoons 8 finely chopped shallot 1 tablespoon 9 jalapeño chile pepper, seeded and finely chopped 1 fresh 10 calories Calories kcal 258 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 81 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 17 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 44.286075 14 sodium Sodium (mg) mg 688 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 9 16 fruit Fruit (d.e.) diabetic exchange 1.5 18 very lean meat Very Lean Meat (d.e.) diabetic exchange 4.5 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling Low-Fat Appliance Grill Grill, Outdoor R089665 Teriyaki Turkey Tenderloins New Cook Book 14th edition 8/8/2006 Grilling p25 http://images.meredith.com/bhg/images/recipe/s_R089665.jpg http://images.meredith.com/bhg/images/recipe/l_R089665.jpg 1. Cut turkey tenderloins in half horizontally to make four steaks. Place turkey steaks in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine soy sauce, brown sugar, lemon juice, oil, ginger, and garlic. Pour marinade over turkey; seal bag. Marinate in the refrigerator for 1 to 2 hours, turning once. Drain turkey, reserving marinade. 1 2. For a charcoal grill, grill turkey on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until turkey is no longer pink (170 degrees F), turning once and brushing with marinade halfway through cooking. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover and grill as above.) 2 3. Serve turkey with Hot Pineapple Slaw. Makes 4 servings. 3 4. Hot Pineapple Slaw: In a medium saucepan cook 1/4 cup thinly sliced green onion and 1/8 teaspoon crushed red pepper in 1 tablespoon cooking oil for 2 minutes. Stir in 2 cups shredded napa cabbage, 1 cup bite-size fresh pineapple pieces, 1/4 cup green sweet pepper cut into thin strips, 1 teaspoon toasted sesame oil, and dash salt. Heat and stir until cabbage is just wilted. 4 turkey breast tenderloins 2 8-ounce 1 soy sauce 1/4 cup 2 packed brown sugar 2 tablespoons 3 lemon juice 2 tablespoons 4 cooking oil 1 tablespoon 5 grated fresh ginger 1 teaspoon 6 garlic, minced 1 clove 7 Hot Pineapple Slaw 1 recipe 8 calories Calories kcal 239 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 68 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 26.571645 14 sodium Sodium (mg) mg 557 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 9 16 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Poultry Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Low-Fat Appliance Grill, Outdoor R089605 Chicken Fajitas with Jicama Relish New Cook Book 14th edition 8/8/2006 Grilling p21 http://images.meredith.com/bhg/images/recipe/s_R089605.jpg http://images.meredith.com/bhg/images/recipe/l_R089605.jpg 1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine Italian dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Brush marinade over sweet peppers and red onion. 1 2. For a charcoal grill, place chicken, pepper, and onion on the rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170 degrees F) and vegetables are crisp-tender, turning once halfway through grilling. Allow 12 to 15 minutes for chicken; 8 to 10 minutes for vegetables. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken and vegetables on grill rack over heat. Cover and grill as above.) 2 3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto warmed tortillas. Top with Jicama Relish and salsa; roll up. Makes 8 fajitas. 3 4. *Note: To warm tortillas, wrap tortillas tightly in foil. Place on edge of grill and heat for 10 minutes, turning once. 4 5. Jicama Relish: In a large bowl combine one 15-ounce can black beans, rinsed and drained; 1 cup chopped, peeled jicama; 1 large tomato, chopped; 1 medium avocado, halved, seeded, peeled, and chopped; and 1/2 cup snipped fresh cilantro; set aside. 5 skinless, boneless chicken breast halves 4 1 bottled Italian salad dressing 1/2 cup 2 chili powder 1/2 teaspoon 3 ground cumin 1/2 teaspoon 4 red, green, and/or yellow sweet peppers, quartered lengthwise and seeded 2 small 5 red onion, cut into 1/2-inch slices 1 small 6 flour tortillas, warmed* 8 10-inch 7 Jicama Relish 1 recipe 8 salsa 1 16-ounce jar 9 calories Calories kcal 396 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 42 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 41 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 53.733771 14 sodium Sodium (mg) mg 720 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 22 16 starch Starch (d.e.) diabetic exchange 2.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Poultry Course Main Dish Popular Collections Prize Tested Recipe Grilling Ethnic Cuisine Mexican Appliance Grill, Outdoor R089603 Honey-Dijon Barbecued Chicken New Cook Book 14th edition 8/8/2006 Grilling p19 A combination of wine, honey, and Dijon-style mustard gives marinated chicken quarters spunky flavor. http://images.meredith.com/bhg/images/recipe/s_R089603.jpg http://images.meredith.com/bhg/images/recipe/l_R089603.jpg 1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine wine, oil, honey, mustard, pepper, salt, and garlic. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. 1 2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180 degrees F for thigh portions), brushing once with reserved marinade after 30 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard any remaining marinade. 2 3. If desired, serve with grilled vegetables. Makes 4 servings. 3 broiler-fryer chicken, quartered 1 2-1/2- to 3-pound 1 white Zinfandel wine, apple juice, or apple cider 1/2 cup 2 olive oil or cooking oil 1/4 cup 3 honey 1/4 cup 4 Dijon-style mustard 1/4 cup 5 black pepper 1/2 teaspoon 6 salt 1/4 teaspoon 7 garlic, minced 4 cloves 8 Grilled vegetables (optional) 9 calories Calories kcal 597 1 protein Protein (g) gm 45 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 40 2 cholesterol Cholesterol (mg) mg 172 6 saturated sat Saturated Fat (g) gm 10 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 384 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 13 16 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 6.5 24 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Grilling 30 Minutes or Less Appliance Grill Grill, Outdoor R089602 Chicken with Firecracker Barbecue Sauce New Cook Book 14th edition 8/8/2006 Grilling p22 Hold off brushing on sweet sauces until the last few minutes of grilling. This prevents overbrowning or burning. http://images.meredith.com/bhg/images/recipe/s_R089602.jpg http://images.meredith.com/bhg/images/recipe/l_R089602.jpg 1. For sauce, remove any stems from chipotle peppers. Place peppers and adobo sauce in a blender. Cover and blend until smooth. Set aside. 1 2. Lightly coat an unheated medium saucepan with nonstick cooking spray. Cook onion and garlic in saucepan until tender. Stir in chipotle pepper mixture, ketchup, vinegar, molasses, and Worcestershire sauce. Bring to boiling. Reduce heat and simmer, uncovered, about 10 minutes or until sauce is slightly thickened. 2 3. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Bring remaining sauce to boiling; pass with chicken. Makes 6 servings. 3 chipotle peppers in adobo sauce 1/4 cup 1 Nonstick cooking spray 2 finely chopped onion 1/3 cup 3 cloves garlic, minced 3 4 ketchup 1 cup 5 white wine vinegar 3 tablespoons 6 full-flavored molasses or sorghum 3 tablespoons 7 Worcestershire sauce 1 tablespoon 8 skinless, boneless chicken breast halves 6 9 calories Calories kcal 207 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 2 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 612 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 10 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1.5 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Poultry Sauces & Relishes Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections Grilling Low-Fat Appliance Grill, Outdoor R089600 Greek Lamb Platter New Cook Book 14th edition 8/8/2006 Grilling p15 http://images.meredith.com/bhg/images/recipe/s_R089600.jpg http://images.meredith.com/bhg/images/recipe/l_R089600.jpg 1. Trim fat from meat. Cut lamb across the grain into 1/2- to 3/4-inch slices. Place lamb in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together lemon peel, 1/3 cup of the lemon juice, 4 tablespoons of the oil, the oregano, salt, and the 1/8 teaspoon pepper. Pour marinade over lamb; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. 1 2. In a large bowl combine remaining lemon juice, 1 tablespoon of the remaining oil, the parsley, feta cheese, olives, cinnamon, and the 1/4 teaspoon pepper; set aside. Drain lamb, discarding marinade. Brush tomatoes with remaining 1 tablespoon oil. 2 3. For a charcoal grill, grill lamb and tomatoes on the rack of an uncovered grill directly over medium coals until meat is desired doneness and tomatoes are slightly charred, turning once halfway through grilling. (Allow about 8 minutes for medium-rare (145 degrees F) or about 10 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat and tomatoes on grill rack over heat. Cover and grill as above.) 3 4. Transfer tomatoes to a cutting board; cool slightly and slice. Toss tomatoes with the feta cheese mixture. Serve lamb with tomato mixture. Makes 6 servings. 4 boneless leg of lamb 1-1/2 to 2 pounds 1 finely shredded lemon peel 1 tablespoon 2 lemon juice 2/3 cup 3 olive oil 6 tablespoons 4 snipped fresh oregano 1/3 cup 5 salt 1/2 teaspoon 6 black pepper 1/8 teaspoon 7 snipped fresh parsley 1/2 cup 8 crumbled feta cheese (1/2 cup) 2 ounces 9 sliced pitted kalamata olives or other ripe olives 1/4 cup 10 ground cinnamon 1/4 teaspoon 11 black pepper 1/4 teaspoon 12 roma tomatoes 2 pounds 13 calories Calories kcal 256 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 47.23848 14 sodium Sodium (mg) mg 493 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 18 16 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R089599 Lamb Chops and Beans with Chile Butter New Cook Book 14th edition 8/8/2006 Grilling p17 Lamb chops slathered with spicy butter are the perfect choice for a casual backyard meal. The butter enhances other meats and poultry too. http://images.meredith.com/bhg/images/recipe/s_R089599.jpg http://images.meredith.com/bhg/images/recipe/l_R089599.jpg 1. Trim fat from chops. Sprinkle chops lightly with salt and pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145 degrees F) and 15 to 17 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.) 1 2. Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tablespoons of the Chile Butter. Cook over medium heat until heated through. Stir in lime juice. Top each lamb chop with a slice of Chile Butter and serve with bean mixture. If desired, garnish with lime wedges. Makes 4 servings, 2 chops each. 2 3. Chile Butter: In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeño peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month. 3 lamb loin chops, cut 1 inch thick 8 1 Salt and black pepper 2 cannellini or pinto beans, rinsed and drained 1 15-ounce can 3 chopped celery 1/2 cup 4 chopped green onion (2) 1/4 cup 5 Chile Butter 1 recipe 6 lime juice 1 tablespoon 7 Lime wedges (optional) 8 calories Calories kcal 478 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 32 2 cholesterol Cholesterol (mg) mg 156 6 saturated sat Saturated Fat (g) gm 18 3 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 661 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 23 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 4.5 23 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R089598 Lemon-and-Herb-Rubbed Pork Chops New Cook Book 14th edition 8/8/2006 Grilling p10 The rub is just moist enough to cling to the chops easily. The recipe makes exactly the right amount for four thick chops. http://images.meredith.com/bhg/images/recipe/s_R089598.jpg http://images.meredith.com/bhg/images/recipe/l_R089598.jpg 1. For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers. 1 2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops. 2 finely shredded lemon peel 1-1/2 teaspoons 1 dried rosemary, crushed 1 teaspoon 2 salt 1/2 teaspoon 3 dried sage, crushed 1/2 teaspoon 4 black pepper 1/2 teaspoon 5 garlic, minced 8 cloves 6 pork loin chops, cut 1-1/4 inches thick 4 7 calories Calories kcal 292 1 protein Protein (g) gm 43 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 105 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 371 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 8 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 6 22 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients 30 Minutes or Less Grilling Appliance Grill, Outdoor R089580 Polenta and Beans New Cook Book 14th edition 8/8/2006 20 Minute Meals p39 http://images.meredith.com/bhg/images/recipe/s_R089580.jpg http://images.meredith.com/bhg/images/recipe/l_R089580.jpg 1. For polenta,* in a large saucepan bring the 3 cups water to boiling. In a medium bowl combine cornmeal, the 1 cup water, and salt. Stir cornmeal mixture slowly into the boiling water. Cook and stir until mixture comes to boiling. Reduce heat to low. Cook for 5 to 10 minutes or until mixture is thick, stirring occasionally. (If mixture is too thick, stir in additional water.) 1 2. Meanwhile, in a large skillet combine the beans, undrained tomatoes, and salsa. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring frequently. Stir 1/2 cup of the cheese into the polenta. Divide polenta among four shallow bowls. Top with the bean mixture and sprinkle with the remaining cheese. 2 3. Makes 4 servings 3 4. *Note: Polenta can be made from a variety of cornmeal products. In this recipe, yellow cornmeal produced the best results. 4 water 3 cups 1 yellow cornmeal 1 cup 2 water 1 cup 3 salt 1/2 teaspoon 4 black beans, rinsed and drained 1 15-ounce can 5 diced tomatoes, undrained 1 14.5-ounce can 6 bottled salsa with cilantro or other salsa 1 cup 7 shredded Mexican cheese blend (3 ounces) 3/4 cup 8 calories Calories kcal 311 1 protein Protein (g) gm 15 11 carbohydrate Carbohydrate (g) gm 49 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 19 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 8 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 16.533468 14 sodium Sodium (mg) mg 751 7 calcium Calcium (DV%) % 21 15 iron Iron (DV%) % 13 16 starch Starch (d.e.) diabetic exchange 2 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 1 22 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 1 24 20 minutes Start to Finish: Recipe Category Beans, Rice & Grains Sub Category Beans Main Ingredient Beans Rice or Grains Cheese Course Main Dish Popular Collections Prize Tested Recipe Vegetarian 30 Minutes or Less 5 or Fewer Ingredients 8 or Fewer Ingredients Low-Fat Meatless Main Dish R089579 Ravioli Skillet New Cook Book 14th edition 8/8/2006 20 Minute Meals p38 A pantry standout, canned beans are useful in many recipes. To reduce the sodium content rinse canned beans in cold water and drain them well in a colander before adding them to your recipe. http://images.meredith.com/bhg/images/recipe/s_R089579.jpg http://images.meredith.com/bhg/images/recipe/l_R089579.jpg 1. In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice. 1 2. Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil. 2 3. Makes 4 servings 3 Italian-style stewed tomatoes, undrained 1 14.5-ounce can 1 vegetable broth 1 14-ounce can 2 zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups) 2 medium 3 refrigerated cheese ravioli 1 9-ounce package 4 white kidney beans (cannellini) or navy beans, rinsed and drained 1 15-ounce can 5 grated Parmesan cheese 2 tablespoons 6 snipped fresh basil or parsley 2 tablespoons 7 calories Calories kcal 335 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 58 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 103.02333 13 vitamin C Vitamin C (DV%) % 6.495291 14 sodium Sodium (mg) mg 1131 7 calcium Calcium (DV%) % 25 15 iron Iron (DV%) % 17 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 1 22 15 minutes Start to Finish: Recipe Category Pasta Main Ingredient Pasta Beans Course Main Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients Low-Fat R089578 Spinach-Pasta Salad with Shrimp New Cook Book 14th edition 8/8/2006 20 Minute Meals p36 http://images.meredith.com/bhg/images/recipe/s_R089578.jpg http://images.meredith.com/bhg/images/recipe/l_R089578.jpg 1. Cook pasta according to package directions; drain. 1 2. In an extra-large bowl combine cooked pasta, shrimp, and sweet pepper. Drizzle with the salad dressing. If desired, sprinkle with dill. Toss to coat. Season to taste with salt and pepper. 2 3. Divide spinach among six shallow bowls or plates. Top with shrimp mixture and cheese. 3 4. Makes 6 servings 4 shell pasta or elbow macaroni 1 cup 1 fresh or frozen cooked shrimp, thawed 1 pound 2 chopped red sweet pepper 1 cup 3 bottled creamy onion or Caesar salad dressing 1/3 cup 4 snipped fresh dill (optional) 2 tablespoons 5 Salt and freshly ground black pepper 6 baby spinach 1 6-ounce package 7 goat cheese, sliced, or feta cheese, crumbled 4 ounces 8 calories Calories kcal 247 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 156 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 56.095695 14 sodium Sodium (mg) mg 435 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 23 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange .5 24 20 minutes Start to Finish: Recipe Category Salads & Dressings Fish & Seafood Vegetables Sub Category Pasta Salads Seafood Main Ingredient Shellfish Leafy Greens Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R089577 Italian-Style Fish New Cook Book 14th edition 8/8/2006 20 Minute Meals p34 http://images.meredith.com/bhg/images/recipe/s_R089577.jpg http://images.meredith.com/bhg/images/recipe/l_R089577.jpg 1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. If necessary, cut fish into six serving-size pieces. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with salt and 1/8 teaspoon pepper. 1 2. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.) 2 3. Meanwhile, for sauce, in a medium saucepan cook mushrooms in hot oil until tender. Stir in undrained tomatoes, tomato bisque soup, and 1/8 teaspoon pepper. Cook and stir over medium heat until mixture is heated through. 3 4. Spoon pasta onto plates; top with some of the sauce, fish fillets, and remaining sauce. Sprinkle with Parmesan cheese. 4 5. Makes 6 servings 5 fresh or frozen white-fleshed fish fillets, 1/2 to 1 inch thick 1 1/2 pounds 1 salt 1/4 teaspoon 2 black pepper 1/8 teaspoon 3 sliced fresh mushrooms 2 cups 4 cooking oil 1 tablespoon 5 Italian-style stewed tomatoes, undrained 1 14.5-ounce can 6 condensed tomato bisque soup 1 10.75-ounce can 7 black pepper 1/8 teaspoon 8 hot cooked linguine or other pasta 4 1/2 cups 9 finely shredded Parmesan cheese 1/3 cup 10 calories Calories kcal 369 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 45 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 54 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 724 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange 2.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Seafood Main Ingredient Fish Course Main Dish Popular Collections Low-Fat R089575 Simple Salsa Fish New Cook Book 14th edition 8/8/2006 20 Minute Meals p33 http://images.meredith.com/bhg/images/recipe/s_R089575.jpg http://images.meredith.com/bhg/images/recipe/l_R089575.jpg 1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Set aside. In a small bowl combine salsa and garlic; set aside. 1 2. In a medium saucepan bring broth to boiling. Stir in couscous; cover and remove from heat. Let stand about 5 minutes or until liquid is absorbed. Fluff couscous with a fork. Stir in green onion. 2 3. Meanwhile, measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Sprinkle fish lightly with salt and pepper. 3 4. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.) Spoon salsa mixture over fish; broil about 1 minute more or until salsa is heated through. Arrange fish on couscous mixture. Serve with lime wedges. 4 5. Makes 4 servings 5 fresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thick 1 pound 1 bottled salsa 1/3 cup 2 garlic, minced 1 clove 3 vegetable broth 1 14-ounce can 4 quick-cooking couscous 1 cup 5 thinly sliced green onion (2) or coarsely chopped fresh cilantro 1/4 cup 6 Salt and black pepper 7 Lime or lemon wedges 8 calories Calories kcal 265 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 1 2 cholesterol Cholesterol (mg) mg 22 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 529 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 6 16 starch Starch (d.e.) diabetic exchange 2 17 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 15 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Rice or Grains Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients Low-Calorie 30 Minutes or Less R089574 Tilapia with Almond Butter New Cook Book 14th edition 8/8/2006 20 Minute Meals p32 See photo, page 000. http://images.meredith.com/bhg/images/recipe/s_R089574.jpg http://images.meredith.com/bhg/images/recipe/l_R089574.jpg 1. In a large saucepan bring lightly salted water to boiling. Add pea pods. Cook for 2 minutes. Drain and set aside. 1 2. Meanwhile, season fish with salt and pepper; sprinkle with flour. Cook fish in hot oil for 4 to 5 minutes or until it is easy to remove with a spatula. (If necessary, cook fish half at a time.) Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Place peas on serving plates; arrange fish on top of peas. 2 3. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. 3 4. Makes 4 servings 4 snow pea pods, trimmed 3 cups 1 fresh skinless tilapia fillets or other white fish 4 4- to 5-ounce 2 Sea salt and freshly ground black pepper 3 all-purpose flour 1 teaspoon 4 olive oil 1 tablespoon 5 butter 2 tablespoons 6 sliced almonds 1/4 cup 7 calories Calories kcal 266 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 7 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 71 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 210 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 6 16 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 20 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients R089572 Smoked Turkey and Tortellini Salad New Cook Book 14th edition 8/8/2006 20 Minute Meals p31 For a vegetarian salad, replace the turkey with 1 cup chopped raw broccoli or cauliflower. http://images.meredith.com/bhg/images/recipe/s_R089572.jpg http://images.meredith.com/bhg/images/recipe/l_R089572.jpg 1. Cook tortellini according to package directions; drain. Rinse with cold water; drain again. 1 2. In a large bowl combine tortellini, turkey, tomatoes, sweet pepper, and, if desired, olives. Drizzle salad dressing over mixture; toss to coat. Season to taste with pepper. Serve immediately. 2 3. Makes 4 servings 3 refrigerated cheese-filled tortellini or 1, 7- to 8-ounce package dried cheese-filled tortellini 1 9-ounce pacakge 1 chopped, cooked smoked turkey, ham, or chicken 1 cup 2 cherry tomatoes, quartered 8 3 coarsely chopped green sweet pepper 1/2 cup 4 sliced pitted ripe olives (optional) 1/4 cup 5 bottled Italian vinaigrette or balsamic vinaigrette salad dressing 1/4 cup 6 Black pepper 7 calories Calories kcal 290 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 50 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 18.895392 14 sodium Sodium (mg) mg 858 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 10 16 starch Starch (d.e.) diabetic exchange 2 17 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 1 23 20 minutes Start to Finish: Recipe Category Salads & Dressings Sub Category Pasta Salads Main Ingredient Pasta Turkey Course Main Dish Popular Collections 8 or Fewer Ingredients Low-Fat R089568 Chicken and Biscuit Kabobs New Cook Book 14th edition 8/8/2006 20 Minute Meals p26 Instead of chicken, you can opt for thick slices of fully cooked smoked sausage. Thread it onto the skewers with the biscuit dough and bake as directed. 4 kabob http://images.meredith.com/bhg/images/recipe/s_R089568.jpg http://images.meredith.com/bhg/images/recipe/l_R089568.jpg 1. Preheat oven to 400 degrees F. Arrange chicken chunks in a single layer on a microwave-safe plate. Microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted). 1 2. Use a kitchen scissors to snip or a knife to cut each biscuit in half. On each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces. Place skewers on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through. 2 3. Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping. 3 4. Makes 4 kabob 4 5. *Note: Substitute 1/2 cup honey-butter for the melted butter and honey. Place in a microwave-safe bowl and microwave, uncovered, on 100 percent power (high) for 35 to 45 seconds or until melted. 5 frozen, cooked breaded chicken breast chunks 1/2 of a 13.5-ounce package (12) 1 refrigerated buttermilk or country biscuits 1 4.5-ounce package (6) 2 zucchini and/or yellow summer squash, cut into 3x3/4-inch strips 1 medium 3 butter, melted* 1/3 cup 4 honey* 3 tablespoons 5 calories Calories kcal 376 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 57 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 16 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 649 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 6 16 starch Starch (d.e.) diabetic exchange 1 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 1 23 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 30 Minutes or Less Kids' Favorites 8 or Fewer Ingredients 5 or Fewer Ingredients R089566 Crunchy Chicken Strips New Cook Book 14th edition 8/8/2006 20 Minute Meals p20 http://images.meredith.com/bhg/images/recipe/s_R089566.jpg http://images.meredith.com/bhg/images/recipe/l_R089566.jpg Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside. 1 In a shallow dish place the crushed crackers. In another shallow dish place the ranch dressing. Dip chicken tenderloins into the dressing, allowing excess to drip off; dip into cracker crumbs to coat. Arrange chicken in prepared pan. 2 Bake for 10 to 15 minutes or until chicken is no longer pink (170 degrees F). If desired, serve with additional ranch dressing. 3 4. Makes 4 servings 4 5. Quicker Crunchy Chicken Strips: Prepare as above, except use one 10-ounce package of cooked refrigerated chicken breast strips instead of the chicken breast tenderloins and bake only 5 to 8 minutes or until heated through. 5 Nonstick cooking spray 1 crushed bite-size cheddar fish-shaped crackers or pretzels 2-1/2 cups 2 bottled buttermilk ranch salad dressing 2/3 cup 3 chicken breast tenderloins 1 lb. 4 Bottled buttermilk ranch salad dressing 5 calories Calories kcal 517 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1060 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 10 16 starch Starch (d.e.) diabetic exchange 3 17 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 20 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients 30 Minutes or Less Kids' Favorites 8 or Fewer Ingredients R089565 Corn and Sausage Chowder New Cook Book 14th edition 8/8/2006 20 Minute Meals p18 http://images.meredith.com/bhg/images/recipe/s_R089565.jpg http://images.meredith.com/bhg/images/recipe/l_R089565.jpg In a 4-quart Dutch oven combine potatoes, chicken broth, and corn. Bring just to boiling; reduce heat. Cover and simmer about 10 minutes or just until potatoes are tender, stirring occasionally. 1 Using a potato masher, slightly mash potatoes. Stir in milk, sausage, green onion, and pepper. Heat through. Season to taste with salt, and, if desired, hot pepper sauce. Sprinkle with cilantro. 2 3. Makes 5 servings 3 refrigerated shredded hash brown potatoes 1 20-ounce package 1 reduced-sodium chicken broth 1 14-ounce can 2 frozen whole kernel corn 1 10-ounce package 3 milk 2 cups 4 cooked link sausage, halved lengthwise and sliced 12 ounces 5 sliced green onion 1/3 cup 6 black pepper 1/4 teaspoon 7 Salt 8 Green or red bottled hot pepper sauce (optional) 9 snipped fresh cilantro 2 tablespoons 10 calories Calories kcal 439 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 65 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 873 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 8 16 starch Starch (d.e.) diabetic exchange 2 17 milk Milk (d.e.) diabetic exchange .5 19 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 20 minutes Start to Finish: Recipe Category Soups & Stews Meat Main Ingredient Pork Vegetables Dairy Course Main Dish Popular Collections Low-Fat Low-Calorie 30 Minutes or Less R089563 Jamaican Pork Stir-Fry New Cook Book 14th edition 8/8/2006 20 Minute Meals p15 http://images.meredith.com/bhg/images/recipe/s_R089563.jpg http://images.meredith.com/bhg/images/recipe/l_R089563.jpg 1. In a wok or large skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from the wok. 1 2. Toss pork strips with Jamaican jerk seasoning; add the pork strips to the wok. (Add more oil if necessary.) Cook and stir for 2 to 5 minutes or until pork is no longer pink. 2 3. Add the plum sauce to the wok. Return vegetables to the wok. Gently toss all ingredients together to coat. Heat through. Serve over rice. Sprinkle with peanuts. 3 4. Makes 4 servings 4 cooking oil 2 tablespoons 1 package frozen stir-fry vegetables (carrots, snow peas, mushrooms, and onions) 1 16-ounce 2 pork strips for stir frying 12 ounces 3 Jamaican jerk seasoning 2 to 3 teaspoons 4 bottled plum sauce 3/4 cup 5 hot cooked rice or pasta 2 cups 6 Chopped peanuts 7 calories Calories kcal 445 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 54 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 46 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 20 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 804 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 11 16 starch Starch (d.e.) diabetic exchange 1.5 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1.5 20 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 20 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Vegetables Pork Course Main Dish Popular Collections Low-Fat 8 or Fewer Ingredients Low-Calorie 30 Minutes or Less Stir-Fry Appliance Wok R089551 Picante Pot Roast New Cook Book 14th edition 8/8/2006 20 Minute Meals p2 4 servings http://images.meredith.com/bhg/images/recipe/s_R089551.jpg http://images.meredith.com/bhg/images/recipe/l_R089551.jpg 1. Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch pieces; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. 1 2. Meanwhile, in a medium saucepan bring broth to boiling. Stir in couscous; cover and remove from heat. Let stand about 5 minutes or until liquid is absorbed. Fluff couscous with a fork. Stir in cilantro. 2 3. Spoon pot roast mixture over couscous mixture. If desired, serve with sour cream, tomato, and/or avocado. 3 4. Makes 4 servings 4 refrigerated cooked beef pot roast with juices 1 16- or 17-ounce package 1 sliced fresh mushrooms 1-1/2 cups 2 bottled picante sauce 1 cup 3 chicken broth 1 14-ounce can 4 quick-cooking couscous 1 cup 5 snipped fresh cilantro 2 tablespoons 6 Dairy sour cream (optional) 7 Chopped fresh tomato (optional) 8 Sliced avocado (optional) 9 calories Calories kcal 370 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 44 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 61 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 1268 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange 3 17 lean meat Lean Meat (d.e.) diabetic exchange 3 23 20 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Prize Tested Recipe Low-Fat Ethnic Cuisine Mexican R089507 Tangy Peanut-Sauced Ribs New Cook Book 14th edition 8/8/2006 Grilling p13 Peanut butter, ginger, and crushed red pepper combine to give these ribs an exotic Asian flavor. http://images.meredith.com/bhg/images/recipe/s_R089507.jpg http://images.meredith.com/bhg/images/recipe/l_R089507.jpg 1. Trim fat from ribs. Cut ribs into four to six serving-size pieces For a charcoal grill, arrange medum-hot coals around a drip pan. Test for medium heat above pan. Place ribs, bone sides down, on the grill rack over drip pan. (Or, place ribs in a rib rack; place on grill rack.) Cover and grill for 1-1/2 to 1-3/4 hours or until tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in a roasting pan, place on grill rack, and grill as above.) 1 2. Meanwhile, for sauce, in a small saucepan gradually stir hot water into peanut butter (mixture will stiffen at first). Stir in lime juice, green onion, ginger, and cayenne pepper. Cook and stir over low heat until heated through. Spoon sauce over ribs. Makes 4 to 6 servings. 2 meaty pork spareribs or pork loin back ribs 4 pounds 1 hot water 1/4 cup 2 peanut butter 1/4 cup 3 lime juice 2 tablespoons 4 sliced green onion (1) 2 tablespoons 5 grated fresh ginger or 1/4 teaspoon ground ginger 1/2 teaspoon 6 cayenne pepper 1/4 teaspoon 7 calories Calories kcal 802 1 protein Protein (g) gm 56 11 carbohydrate Carbohydrate (g) gm 4 8 total fat Total fat (g) gm 62 2 cholesterol Cholesterol (mg) mg 214 6 saturated sat Saturated Fat (g) gm 21 3 monounsaturated fat Monounsaturated Fat (g) gm 28 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 241 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 21 16 very-fat meat Very-fat Meat (d.e.) diabetic exchange 8 25 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R089505 Glazed Country Ribs New Cook Book 14th edition 8/8/2006 Grilling p12 http://images.meredith.com/bhg/images/recipe/s_R089505.jpg http://images.meredith.com/bhg/images/recipe/l_R089505.jpg 1. For sauce, in a medium saucepan combine ketchup, water, onion, vinegar, molasses, Worcestershire sauce, chili powder, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often. 1 2. Trim fat from ribs. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place ribs, bone-side down, on grill rack over pan. (Or, place ribs in a rib rack; place on grill rack.) Cover and grill for 1-1/2 to 2 hours or until tender, brushing occasionally with sauce during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in a roasting pan, place on grill rack, and grill as above.) Pass remaining sauce with ribs. Makes 4 servings. 2 ketchup 1 cup 1 water 1/2 cup 2 finely chopped onion 1/4 cup 3 cider vinegar or wine vinegar 1/4 cup 4 mild-flavored molasses 1/4 cup 5 Worcestershire sauce 2 tablespoons 6 chili powder 2 teaspoons 7 garlic, minced 2 cloves 8 pork country-style ribs 2-1/2 to 3 pounds 9 calories Calories kcal 431 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 112 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.400101 14 sodium Sodium (mg) mg 852 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 20 16 other carb Other Carbohydrates (d.e.) diabetic exchange 2 20 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 4 24 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Prize Tested Recipe Grilling Appliance Grill, Outdoor R089496 Chuck Wagon Baby Back Ribs New Cook Book 14th edition 8/8/2006 Grilling p11 To protect the roasting pan from blackening as the ribs cook, wrap the outside with heavy foil. http://images.meredith.com/bhg/images/recipe/s_R089496.jpg http://images.meredith.com/bhg/images/recipe/l_R089496.jpg 1. Trim fat from ribs. Sprinkle Chuck Wagon Rub evenly over both sides of ribs; rub in with your fingers. If desired, cut ribs into 2- or 3-rib portions. 1 2. For sauce, in a large bowl combine wine, pineapple juice, honey, vinegar, soy sauce, mustard, bourbon, and hot pepper sauce. 2 3. Place rib portions, bone sides down, in a large roasting pan. Pour sauce over ribs. For a charcoal grill, arrange medium-hot coals around the edge of grill. Test for medium heat above center of grill. Place uncovered roasting pan on grill rack in center of grill. Cover; grill for 1-1/2 to 1-3/4 hours or until ribs are tender, spooning sauce over ribs every 20 to 25 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking, except do not use a drip pan. Place uncovered roasting pan on grill rack directly over where drip pan would be. Grill as above.) Makes 4 to 5 servings. 3 4. Chuck Wagon Rub: In a small bowl combine 1 tablespoon black pepper, 2 teaspoons kosher salt or sea salt, 2 teaspoons chili powder, 1 teaspoon sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, and 1 teaspoon dried oregano, crushed. 4 pork loin back ribs or meaty pork spareribs 4 to 5 pounds 1 Chuck Wagon Rub 1 recipe 2 dry red wine 1 cup 3 pineapple juice 1 cup 4 honey 1/2 cup 5 cider vinegar 1/2 cup 6 soy sauce 1/2 cup 7 yellow mustard 1/4 cup 8 bourbon 2 tablespoons 9 bottled hot pepper sauce 1 teaspoon 10 calories Calories kcal 731 1 protein Protein (g) gm 68 11 carbohydrate Carbohydrate (g) gm 52 8 total fat Total fat (g) gm 21 2 cholesterol Cholesterol (mg) mg 135 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 44 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 3106 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 27 16 other carb Other Carbohydrates (d.e.) diabetic exchange 3.5 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 10 22 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R089495 Pork with Melon-Tomato Relish New Cook Book 14th edition 8/8/2006 Grilling p9 http://images.meredith.com/bhg/images/recipe/s_R089495.jpg http://images.meredith.com/bhg/images/recipe/l_R089495.jpg 1. In a small bowl whisk together oil, vinegar, salt, and pepper. Brush 1 tablespoon of the oil mixture over the tenderloin. Reserve remaining oil mixture to use in the relish. 1 2. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place meat on grill rack over pan. Cover; grill for 30 to 35 minutes or until a meat thermometer registers 155 degrees F. Remove meat from grill. Cover with foil and let stand 10 minutes. (The meat's temperature will rise 5 degrees F during standing.) 2 3. Meanwhile, for relish, cut either the cantaloupe or honeydew melon half into bite-size pieces. Cut remaining melon half into four wedges. In a medium bowl combine melon pieces, tomato, onion, and mint. Add reserved oil mixture; toss to coat. 3 4. Slice pork diagonally. Serve with relish spooned over melon wedges. Makes 4 servings. 4 olive oil 3 tablespoons 1 white wine vinegar 3 tablespoons 2 salt 1/4 teaspoon 3 black pepper 1/8 teaspoon 4 pork tenderloin 1 1-pound 5 cantaloupe 1/2 of a small 6 honeydew melon 1/2 of a small 7 yellow, red, and/or orange pear-shape tomatoes, halved or quartered 1 cup 8 red onion, halved and thinly sliced 1 small 9 fresh mint leaves 1/3 cup 10 calories Calories kcal 292 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 73 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 14 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 72.038682 14 sodium Sodium (mg) mg 211 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 19 16 fruit Fruit (d.e.) diabetic exchange 1 18 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 3.5 23 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R089494 Barbecued Pork Sandwiches New Cook Book 14th edition 8/8/2006 Grilling p7 If you're expecting a crowd, just double the recipe and cook the meat on two grills. http://images.meredith.com/bhg/images/recipe/s_R089494.jpg http://images.meredith.com/bhg/images/recipe/l_R089494.jpg 1. Trim fat from meat. In a small bowl combine salt, pepper, celery seeds, onion powder, garlic powder, cloves, and cayenne pepper. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. 1 2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.) Remove meat from grill; cover with foil and let stand for 30 minutes. 2 3. Meanwhile, for sauce, in a large saucepan combine tomato sauce, ketchup, onion, sweet pepper, vinegar, brown sugar, Worcestershire sauce, mustard, chili powder, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 15 minutes. 3 4. Shred pork with 2 forks. Stir shredded pork into sauce; heat through. Spoon pork onto toasted rolls. Makes 12 to 16 sandwiches. 4 boneless pork shoulder roast 1 4-1/2- to 5-pound 1 salt 1/2 teaspoon 2 black pepper 1/2 teaspoon 3 celery seeds 1/4 teaspoon 4 onion powder 1/8 teaspoon 5 garlic powder 1/8 teaspoon 6 ground cloves 1/8 teaspoon 7 cayenne pepper Dash 8 tomato sauce 1 8-ounce can 9 ketchup 1 cup 10 chopped onion (1 large) 1 cup 11 chopped green sweet pepper 1/2 cup 12 vinegar 1/4 cup 13 packed brown sugar 2 tablespoons 14 Worcestershire sauce 2 tablespoons 15 yellow mustard 1 tablespoon 16 chili powder 2 teaspoons 17 garlic, minced 2 cloves 18 French-style rolls, split and toasted 12 to 16 19 calories Calories kcal 405 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 114 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 823 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 21 16 starch Starch (d.e.) diabetic exchange 2 17 lean meat Lean Meat (d.e.) diabetic exchange 4.5 23 Recipe Category Meat Sandwiches Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R089471 Chipotle Pork Wraps New Cook Book 14th edition 8/8/2006 Grilling p8 Look for chipotle chile powder in the herb and spice aisle of your supermarket. http://images.meredith.com/bhg/images/recipe/s_R089471.jpg http://images.meredith.com/bhg/images/recipe/l_R089471.jpg 1. Trim fat from meat. In a small bowl stir together chile powder, salt, and pepper. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. 1 2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover; grill about 4 hours or until meat is very tender. Brush onion slices lightly with oil; place on grill rack directly over coals the last 20 minutes of grilling, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan.) Remove meat from grill. Cover with foil and let stand for 30 minutes. 2 3. Shred pork with two forks. Spread some of the Chipotle Mayonnaise on one side of each tortilla. Top each tortilla with meat, grilled onion slices, and Montery Jack cheese. Tightly roll up each tortilla. Makes 8 to 10 wraps. 3 4. Chipotle Mayonnaise: In a small bowl stir together 1 cup mayonnaise or salad dressing and 2 to 3 canned chipotle peppers in adobo sauce, drained and finely chopped. Cover and chill until serving time or up to 1 week. Makes 1 cup. 4 boneless pork shoulder roast 1 4- to 5-pound 1 ground chipotle chile powder 2 teaspoons 2 kosher salt 1 teaspoon 3 black pepper 1/2 teaspoon 4 red onions, cut into 1/2-inch-thick slices 2 medium 5 olive oil 1 tablespoon 6 8-inch flour tortillas 8 to 10 7 Chipotle Mayonnaise or 1 cup chipotle-flavored light mayonnaise dressing 1 recipe 8 shredded Monterey Jack cheese (8 ounces) 2 cups 9 calories Calories kcal 653 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 44 2 cholesterol Cholesterol (mg) mg 133 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 15 7 polyunsaturated fat Polyunsaturated Fat (g) gm 13 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 1159 7 calcium Calcium (DV%) % 28 15 iron Iron (DV%) % 20 16 starch Starch (d.e.) diabetic exchange 1.5 17 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 5 24 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Ethnic Cuisine Mexican Appliance Grill, Outdoor R089470 Steak and Potato Kabobs New Cook Book 14th edition 8/8/2006 Grilling p5 This is the perfect kabob for the meat-and-potato lover. The marinade, based on bottled salad dressing, is deliciously easy. http://images.meredith.com/bhg/images/recipe/s_R089470.jpg http://images.meredith.com/bhg/images/recipe/l_R089470.jpg 1. Trim fat from steak. Cut steak into 1-inch cubes. Place steak cubes in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine salad dressing, thyme, Worcestershire sauce, and garlic powder. Pour over steak; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally. 1 2. Drain steak, reserving marinade. On eight 10-inch metal skewers, alternately thread steak, sweet pepper, onion, and potato wedges, leaving a 1/4-inch space between pieces. 2 3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals until meat is desired doneness, turning once and brushing occasionally with reserved marinade up to the last 5 minutes of grilling. Allow 12 to 14 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Makes 8 kabobs, 4 servings. 3 boneless beef sirloin steak, cut 1 inch thick 1 1 bottled red wine vinegar and oil salad dressing 1/4 cup 2 snipped fresh thyme or 2 teaspoons dried thyme, crushed 2 tablespoons 3 Worcestershire sauce 2 tablespoons 4 garlic powder 1/4 teaspoon 5 green and/or yellow sweet peppers, cut into 1-inch pieces 2 medium 6 red onion, cut into wedges 1 medium 7 refrigerated potato wedges (about 32 wedges) 1/2 of a 20-ounce package 8 calories Calories kcal 230 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 69 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 50.190885 14 sodium Sodium (mg) mg 230 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 24 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3.5 22 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R089468 Mustard-Marinated Flank Steak with Yam Fries New Cook Book 14th edition 8/8/2006 Grilling p6 If you think yams go only with pork, this is a super-simple beef-and-potato combo will prove otherwise. http://images.meredith.com/bhg/images/recipe/s_R089468.jpg http://images.meredith.com/bhg/images/recipe/l_R089468.jpg 1. Trim fat from steak. Score both sides of steak in a diamond pattern, making shallow diagonal cuts at 1-inch intervals. Rub pepper into steak. Place steak in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together Italian dressing and mustard. Pour marinade over steak; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Drain steak, reserving marinade. 1 2. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160 degrees F), turning and brushing once with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.) 2 3. To serve, thinly slice steak diagonally across the grain. Serve with Yam Fries. Makes 4 to 6 servings. 3 4. Yam Fries: Peel 1 pound yams or sweet potatoes; cut into 1/4-inch diagonal slices. In a medium bowl stir together 2 tablespoons peanut oil or cooking oil, 1/2 teaspoon salt, and, if desired, 1/4 teaspoon cayenne pepper. Gently toss yam slices in oil mixture. Arrange yam slices in a grill wok. For a charcoal grill, place wok on the rack of an uncovered grill directly over medium coals. Grill about 15 minutes or until yam slices are tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place wok on grill rack over heat. Cover and grill as above.) 4 beef flank steak 1 1-1/4- to 1-1/2-pound 1 black pepper 1/2 teaspoon 2 bottled Italian salad dressing 1 cup 3 yellow mustard 1/2 cup 4 Yam Fries 1 recipe 5 calories Calories kcal 694 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 46 2 cholesterol Cholesterol (mg) mg 57 6 saturated sat Saturated Fat (g) gm 10 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.076354 14 sodium Sodium (mg) mg 1179 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 21 16 starch Starch (d.e.) diabetic exchange 1.5 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 lean meat Lean Meat (d.e.) diabetic exchange 4.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R089467 Spicy Grilled Brisket New Cook Book 14th edition 8/8/2006 Grilling p3 http://images.meredith.com/bhg/images/recipe/s_R089467.jpg http://images.meredith.com/bhg/images/recipe/l_R089467.jpg 1. At least 1 hour before grilling, soak wood chips in enough water to cover. 1 2. Trim fat from brisket. Brush brisket with oil. For rub, in a small bowl stir together paprika, salt, black pepper, cayenne pepper, and thyme. Sprinkle rub evenly over both sides of meat; rub in with your fingers. 2 3. Drain wood chips. For a charcoal grill, arrange medium-low coals around a drip pan. Test for low heat above pan. Sprinkle some of the drained wood chips over the coals. Place brisket on grill rack over drip pan. Cover and grill for 3 to 3-3/4 hours or until meat is tender. Add more wood chips every 30 minutes. (For a gas grill, preheat grill. Reduce heat to low. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.) 3 4. Meanwhile, prepare Sweet and Hot Barbecue Sauce or warm bottled barbecue sauce in a saucepan over low heat. Let meat stand for 10 minutes. To serve, slice meat thinly across the grain. Serve with barbecue sauce. Makes 15 servings. 4 5. Sweet and Hot Barbecue Sauce: In a large saucepan cook 1/2 cup chopped onion; 6 fresh jalapeño chile peppers, seeded and chopped; and 2 cloves garlic, minced, in 1 tablespoon hot cooking oil until onion is tender. Stir in 2 cups ketchup, 1/4 cup packed brown sugar, 1/4 cup white wine vinegar, 1/4 cup orange juice, 3 tablespoons Worcestershire sauce, and 1 teaspoon dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 10 to 15 minutes or to desired consistency. Makes about 3 cups. 5 mesquite wood chips 4 to 6 cups 1 fresh beef brisket 1 4- to 5-pound 2 cooking oil 1 tablespoon 3 paprika 2 tablespoons 4 coarse salt or coarse kosher salt 1 tablespoon 5 black pepper 1 tablespoon 6 cayenne pepper 1 teaspoon 7 dried thyme, crushed 1 teaspoon 8 Sweet and Hot Barbecue Sauce or 3 cups bottled barbecue sauce 1 recipe 9 calories Calories kcal 253 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 71 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 956 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 18 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 lean meat Lean Meat (d.e.) diabetic exchange 3.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling Low-Fat Appliance Grill Grill, Outdoor R089464 Kalamata Lemon Chicken New Cook Book 14th edition 8/8/2006 poultry p463 To save time, skip the browning step and just place the ingredients in a 2-quart rectangular baking dish. The baking time won't change, but your prep time will be knocked down to nearly nothing. http://images.meredith.com/bhg/images/recipe/s_R089464.jpg http://images.meredith.com/bhg/images/recipe/l_R089464.jpg 1. In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. 1 2. Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings. 2 skinless, boneless chicken thighs 1 to 1-1/4 pounds 1 olive oil 1 tablespoon 2 dried orzo 2/3 cup 3 drained, pitted kalamata olives 1/2 cup 4 chicken broth 1 14-ounce can 5 lemon, cut into wedges or chunks 1/2 of a 6 lemon juice 1 tablespoon 7 dried Greek seasoning 1 teaspoon 8 salt 1/4 teaspoon 9 freshly ground black pepper 1/4 teaspoon 10 Hot chicken broth (optional) 11 Fresh snipped oregano (optional) 12 calories Calories kcal 309 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 91 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 837 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 12 16 starch Starch (d.e.) diabetic exchange 1.5 17 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Poultry Course Main Dish Popular Collections Low-Fat Prize Tested Recipe R089463 Buttermilk-Brined Fried Chicken New Cook Book 14th edition 8/8/2006 Poultry p459 Don't be surprised by the amount of salt in the buttermilk brine. It gives the chicken great flavor. http://images.meredith.com/bhg/images/recipe/s_R089463.jpg http://images.meredith.com/bhg/images/recipe/l_R089463.jpg 1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine. 1 2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture. 2 3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings. 3 4. Spicy Buttermilk-Brined Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture. 4 5. Pecan Buttermilk-Brined Fried Chicken: Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture. Nutrition Facts per 3 ounces chicken: 585 cal., 40 g total fat (7 g sat. fat), 88 mg chol., 1,191 mg sodium, 25 g carbo., 2 g fiber, 33 g pro. Daily Values: 1% vit. A, 2 % vit. C, 10% calcium, 17% iron. Exchanges: 1 1/2 Starch, 3 1/2 Medium-Fat Meat, 4 Fat 5 buttermilk 3 cups 1 coarse salt 1/3 cup 2 sugar 2 tablespoons 3 meaty chicken pieces (breast halves, thighs, and drumsticks) 2-1/2 to 3 pounds 4 all-purpose flour 2 cups 5 salt 1/4 teaspoon 6 black pepper 1/4 teaspoon 7 buttermilk 3/4 cup 8 Cooking oil 9 calories Calories kcal 549 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 1191 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 19 16 starch Starch (d.e.) diabetic exchange 2.5 17 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3.5 24 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R089458 Mediterranean Frittata New Cook Book 14th edition 8/8/2006 Cheese & Eggs p14 http://images.meredith.com/bhg/images/recipe/s_R089458.jpg http://images.meredith.com/bhg/images/recipe/l_R089458.jpg 1. Preheat broiler. In a large broilerproof skillet cook onion and garlic in 2 tablespoons hot oil until onion is just tender. 1 2. Meanwhile, in a bowl, beat together eggs and half-and-half. Stir in feta cheese, roasted sweet pepper, olives (if desired), basil, and black pepper. Pour egg mixture over onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking. 2 3. In a bowl combine crushed croutons, Parmesan cheese, and the remaining tablespoon of oil; sprinkle mixture over frittata. 3 4. Broil 4 to 5 inches from heat for 1 to 2 minutes or until top is set and crumbs are golden. Cut frittata in wedges to serve. If desired, garnish with fresh basil leaves. Makes 6 servings. 4 chopped onion 1 cup 1 garlic, minced 2 cloves 2 olive oil 3 tablespoons 3 eggs, beaten 8 4 half-and-half, light cream or milk 1/4 cup 5 crumbled feta cheese (2 ounces) 1/2 cup 6 chopped bottled roasted red sweet peppers 1/2 cup 7 sliced kalamata or pitted ripe olives, optional 1/2 cup 8 slivered fresh basil 1/4 cup 9 ground black pepper 1/8 teaspoon 10 onion-and-garlic croutons, coarsely crushed 1/2 cup 11 finely shredded Parmesan cheese 2 tablespoons 12 Fresh basil leaves (optional) 13 calories Calories kcal 246.000 1 protein Protein (g) gm 11.000 11 carbohydrate Carbohydrate (g) gm 8.000 8 total fat Total fat (g) gm 19.000 2 cholesterol Cholesterol (mg) mg 295.000 6 saturated sat Saturated Fat (g) gm 5.000 3 fiber Fiber (g) gm 1.000 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 35.42886 14 sodium Sodium (mg) mg 383 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 9 16 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 1.5 24 25 minutes Start to Finish: Recipe Category Eggs & Cheese Sub Category Eggs Main Ingredient Vegetables Eggs Course Main Dish Breakfast & Brunch Popular Collections Vegetarian 30 Minutes or Less Prize Tested Recipe Ethnic Cuisine Italian Mediterranean R089457 Vegetable Frittata with Cheese New Cook Book 14th edition 8/8/2006 Cheese & Eggs p13 http://images.meredith.com/bhg/images/recipe/s_R089457.jpg http://images.meredith.com/bhg/images/recipe/l_R089457.jpg 1. In a medium bowl combine eggs and basil; set aside. Heat oil in a large broilerproof skillet; add corn, zucchini, and green onions. Cook and stir for 3 minutes; add tomatoes. Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally. 1 2. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese. 2 3. Place the skillet under broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or until top is just set and cheese is melted. Makes 4 servings. 3 slightly beaten eggs 8 1 snipped fresh basil or 1 teaspoon dried basil, crushed 1 tablespoon 2 olive oil 2 tablespoons 3 frozen whole kernel corn or cut fresh corn 1 cup 4 chopped zucchini 1/2 cup 5 thinly sliced green onions (3) 1/3 cup 6 chopped plum tomatoes (2) 3/4 cup 7 shredded cheddar cheese (2 ounces) 1/2 cup 8 calories Calories kcal 313 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 440 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 220 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 12 16 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 25 minutes Start to Finish: Recipe Category Eggs & Cheese Sub Category Eggs Main Ingredient Eggs Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients 30 Minutes or Less R089450 Huevos Rancheros New Cook Book 14th edition 8/8/2006 Cheese & Eggs p8 Huevos Rancheros is Spanish for "rancher's eggs". It's a meal-in-itself with eggs, vegetables, and tortillas. http://images.meredith.com/bhg/images/recipe/s_R089450.jpg http://images.meredith.com/bhg/images/recipe/l_R089450.jpg 1. In a 12-inch skillet heat 2 tablespoons of the oil. Dip each tortilla, one at a time, into the oil just until hot. Drain on paper towels (do not stack), reserving oil in skillet. Keep 4 of the tortillas warm on a baking sheet in a 300 degree F oven. Reserve remaining tortilla. 1 2. Meanwhile, for salsa, in the oil remaining in the skillet cook onion and garlic for 2 to 3 minutes or until tender. Stir in drained tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear reserved tortilla into pieces and add to blender or food processor. Cover and blend or process until a coarse puree. Keep warm. 2 3. In the skillet heat remaining 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set, add water. Cover skillet and cook eggs to desired doneness (3 to 4 minutes for soft-set yolks or 4 to 5 minutes for firm-set yolks). 3 4. Place a warm tortilla on each of four dinner plates. Top each with 2 fried eggs. Spoon some of the warm salsa over the eggs. Sprinkle with cheese. If desired, garnish with cilantro sprigs. Makes 4 servings. 4 olive oil or cooking oil 3 tablespoons 1 corn tortillas 5 6-inch 2 chopped onion (1 medium) 1/2 cup 3 garlic, minced 2 cloves 4 tomatoes, drained and cut up 1 14-1/2-ounce can 5 chipotle peppers in adobo sauce, chopped or 1/2 of a 4-ounce can diced green chile peppers, drained 1 or 2 6 snipped fresh cilantro 2 tablespoons 7 ground cumin 1/4 teaspoon 8 eggs 8 9 water 1 tablespoon 10 shredded Monterey Jack cheese or crumbled queso fresco cheese (2 ounces) 1/2 cup 11 Cilantro or parsley sprigs (optional) 12 calories Calories kcal 413 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 27 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 437 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 13 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 397 7 calcium Calcium (DV%) % 23 15 iron Iron (DV%) % 22 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 very-fat meat Very-fat Meat (d.e.) diabetic exchange .5 25 40 minutes Start to Finish: Recipe Category Eggs & Cheese Sub Category Eggs Main Ingredient Eggs Course Main Dish Ethnic Cuisine Mexican Appliance Blender R089449 Cheese Souffle New Cook Book 14th edition 8/8/2006 Cheese & Eggs p3 Light, airy, and beautifully golden, this cheesy souffle tastes even better when made with a combination of cheeses (see photo, page XXX). http://images.meredith.com/bhg/images/recipe/s_R089449.jpg http://images.meredith.com/bhg/images/recipe/l_R089449.jpg 1. Allow the egg yolks and egg whites to stand at room temperature for 30 minutes. 1 2. For cheese sauce, in a medium saucepan melt butter; stir in flour, dry mustard, and cayenne pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly. 2 3. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce. 3 4. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 2-quart souffle dish. 4 5. Bake in a 350 degree F oven for about 40 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 4 servings. 5 egg yolks 4 1 egg whites 4 2 butter or margarine 1/4 cup 3 all-purpose flour 1/4 cup 4 dry mustard 1/4 teaspoon 5 ground red pepper Dash 6 milk 1 cup 7 shredded cheddar, colby, Havarti, and/or process Swiss cheese (8 ounces) 2 cups 8 calories Calories kcal 466 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 10 8 total fat Total fat (g) gm 37 2 cholesterol Cholesterol (mg) mg 301 6 saturated sat Saturated Fat (g) gm 20 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 530 7 calcium Calcium (DV%) % 504 15 iron Iron (DV%) % 1 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 1 24 very-fat meat Very-fat Meat (d.e.) diabetic exchange 2 25 Recipe Category Eggs & Cheese Sub Category Casseroles/Stratas Cheese Eggs Main Ingredient Eggs Cheese Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Prize Tested Recipe R089444 Chicken Salad New Cook Book 14th edition 8/8/2006 Salads & Dressings p2 Serve this versatile salad over mixed salad greens or on your favorite bread. If serving as a sandwich, be sure to finely chop the chicken. http://images.meredith.com/bhg/images/recipe/s_R089444.jpg http://images.meredith.com/bhg/images/recipe/l_R089444.jpg 1. In a medium bowl combine chicken, celery, and green onion. For dressing, in a small bowl stir together mayonnaise, basil, salt, and, if desired, lemon peel. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 4 hours. Serve on bread or over mixed salad greens. Makes 4 main-dish servings. 1 2. Curried Chicken Salad: Prepare as above, except reduce mayonnaise to 1/4 cup, add 2 tablespoons chutney, and 1 teaspoon curry powder. Omit the basil. Before serving, stir in 2 tablespoons coarsely chopped, toasted cashews or almonds . 2 3. Grape and Nut Chicken Salad: Prepare as above, except stir 3/4 cup red and/or green seedless grapes, halved, into the chicken mixture before chilling. Before serving, stir in 1/3 cup coarsely chopped, toasted walnuts or pecans . 3 chopped cooked chicken or turkey (2 cups) 8 ounces 1 chopped celery (1 stalk) 1/2 cup 2 thinly sliced green onions (2) 1/4 cup 3 mayonnaise or salad dressing 1/3 to 1/2 cup 4 snipped fresh basil or 1/4 teaspoon dried basil, crushed 1 teaspoon 5 salt 1/4 teaspoon 6 finely shredded lemon peel (optional) 1/2 teaspoon 7 calories Calories kcal 245 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 4 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 57 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 8 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 315 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 7 16 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 2 23 Recipe Category Salads & Dressings Poultry Sub Category Chicken Salads Main Ingredient Chicken Leafy Greens Course Main Dish Popular Collections 8 or Fewer Ingredients R089442 Caesar Salad New Cook Book 14th edition 8/8/2006 Salads & Dressings p8 Using cooked egg yolk as opposed to the traditional raw egg makes this classic salad safe to eat. http://images.meredith.com/bhg/images/recipe/s_R089442.jpg http://images.meredith.com/bhg/images/recipe/l_R089442.jpg 1. For dressing, in a blender or food processor combine the 3 garlic cloves, the anchovy fillets, and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce, and cooked egg yolk. Cover and blend or process until smooth. Cover surface with plastic wrap; chill for 2 to 24 hours. 1 2. To serve, rub inside of a wooden salad bowl with cut edges of halved garlic clove; discard garlic clove. Add romaine and croutons to bowl. Pour dressing over salad.; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. To serve, divide salad among salad plates; sprinkle pepper over each salad. Makes 6 side-dish servings. 2 3. Parmesan Croutons: Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes; set aside. In a large skillet melt 1/4 cup butter or margarine. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 1 week. Makes about 2 cups (sixteen 2-tablespoon servings). 3 4. Chicken Caesar Salad: Prepare as at left, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings. Nutrition Facts per 1 cup: 331 cal., 22 g total fat (9 g sat. fat), 106 mg chol., 450 mg sodium, 13 g carbo., 2 g fiber, 21 g pro. Daily Values: 57% vit. A, 44% vit. C, 16% calcium, 14% iron Exchanges: 1 Vegetable, 1/2 Starch, 2 1/2 Very Lean Meat, 4 Fat 4 garlic 3 cloves 1 anchovy fillets 3 2 lemon juice 3 tablespoons 3 olive oil 3 tablespoons 4 Dijon-style mustard 1 tablespoon 5 Worcestershire sauce 1/2 teaspoon 6 hard cooked egg yolk 1 7 garlic, halved 1 clove 8 torn romaine 10 cups 9 Parmesan Croutons or 2 cups purchased garlic Parmesan croutons 1 recipe 10 grated Parmesan cheese or 1/2 cup Parmesan curls 1/4 cup 11 Freshly ground black pepper 12 calories Calories kcal 243 1 protein Protein (g) gm 7 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 25.981164 14 sodium Sodium (mg) mg 409 7 calcium Calcium (DV%) % 16 15 iron Iron (DV%) % 10 16 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 Recipe Category Salads & Dressings Sub Category Chicken Salads Dressings Main Ingredient Leafy Greens Course Main Dish Popular Collections Prize Tested Recipe Appliance Blender R089438 Taco Salad New Cook Book 14th edition 8/8/2006 Salads & Dressings p6 http://images.meredith.com/bhg/images/recipe/s_R089438.jpg http://images.meredith.com/bhg/images/recipe/l_R089438.jpg 1. Prepare Tortilla Cups; set aside. In a medium saucepan cook ground beef and garlic until beef is brown. Drain off fat. Stir in kidney beans, taco sauce, and, if desired, corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. 1 2. Meanwhile, in a very large bowl combine lettuce, tomatoes, sweet pepper, and green onions. To serve, divide lettuce mixture among the Tortilla Cups. Top each serving with some of the meat mixture and avocado. Sprinkle with cheese. If desired, serve with sour cream. Makes 6 main-dish servings. 2 3. Note: If tortilla cups are not available, prepare cups using flour tortillas. Lightly brush 1 side of six 9- or 10-inch flour tortillas with a small amount of water or slightly coat with nonstick cooking spray. Coat six small oven-safe bowls or six 16-ounce individual casseroles with nonstick cooking spray. Press tortillas, coated sides up, into prepared bowls or casseroles. Place a ball of foil in each tortilla cup. Bake in a 350 degrees F oven for 15 to 20 minutes or until light brown. Remove the foil; let tortilla cups cool. Remove cups from the bowls. Serve cups immediately or store in an airtight container for up to 5 days. 3 purchased tortilla cups 6 1 lean ground beef or uncooked ground turkey 8 ounces 2 garlic, minced 3 cloves 3 dark red kidney beans, rinsed and drained 1 15-ounce can 4 taco sauce 1 8-ounce jar 5 frozen whole kernel corn, thawed (optional) 3/4 cup 6 shredded leaf or iceberg lettuce 6 cups 7 tomatoes, chopped 2 medium 8 green sweet pepper, chopped (1 cup) 1 large 9 thinly sliced green onions (4) 1/2 cup 10 avocado, pitted, peeled, and chopped (1/2 cup) 1 medium 11 shredded sharp cheddar cheese (3 ounces) 3/4 cup 12 Dairy sour cream (optional) 13 calories Calories kcal 412 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 45 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 35 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 43.695594 14 sodium Sodium (mg) mg 632 7 calcium Calcium (DV%) % 22 15 iron Iron (DV%) % 26 16 starch Starch (d.e.) diabetic exchange 3 17 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 Recipe Category Salads & Dressings Sub Category Salads Main Ingredient Leafy Greens Course Main Dish Popular Collections Prize Tested Recipe Ethnic Cuisine Mexican R089437 24-Hour Chicken Fiesta Salad New Cook Book 14th edition 8/8/2006 Salads & Dressings p9 For lestsheat, use shredded Monterery Jack cheese without the jalapeño. http://images.meredith.com/bhg/images/recipe/s_R089437.jpg http://images.meredith.com/bhg/images/recipe/l_R089437.jpg 1. Place the lettuce in a large (2-quart) salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomatoes, jicama, and, if desired, olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with crushed tortilla chips. Makes 4 main-dish servings. 1 2. Chile Dressing: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, one 4-ounce can chopped canned green chile peppers, 1-1/2 teaspoons chili powder, and 1 clove garlic, minced. Makes about 3/4 cup. 2 torn iceberg, Boston, or Bibb lettuce 4 cups 1 shredded Monterey Jack cheese with jalapeño peppers (2 ounces) 1/2 cup 2 black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup) 1/2 of a 15-ounce can 3 chopped cooked chicken or turkey (about 1-1/2 cups) 8 ounces 4 tomatoes, cut into thin wedges 2 small 5 jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot 1 cup 6 sliced pitted ripe olives (optional) 1/2 cup 7 Chile Dressing 1 recipe 8 crushed tortilla chips (optional) 3/4 cup 9 calories Calories kcal 444 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 32 2 cholesterol Cholesterol (mg) mg 73 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 14 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 29.52405 14 sodium Sodium (mg) mg 460 7 calcium Calcium (DV%) % 18 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Salads & Dressings Poultry Sub Category Chicken Main Ingredient Leafy Greens Poultry Chicken Course Main Dish Ethnic Cuisine Mexican R089316 Salad Nicoise New Cook Book 14th edition 8/8/2006 Salads & Dressings p5 You can cook and chill the beans and potatoes for this French-inspired salad a day before serving. http://images.meredith.com/bhg/images/recipe/s_R089316.jpg http://images.meredith.com/bhg/images/recipe/l_R089316.jpg 1. Wash green beans; remove ends and strings. In a large saucepan cook green beans and potatoes, covered, in a small amount of lightly salted boiling water for 10 to 15 minutes or just until tender. Drain; place vegetables in a medium bowl. Cover and chill for 2 to 24 hours. 1 2. Prepare Nicoise Dressing. To serve, line 4 salad plates with lettuce leaves. Arrange chilled vegetables, tuna, tomatoes, eggs, and olives (if desired) on the lettuce-lined plates. Sprinkle each serving with green onions. If desired, top each salad with an anchovy fillet and garnish with tarragon. Shake dressing; drizzle over each salad. Makes 4 main-dish servings. 2 3. Nicoise Dressing: In a screw-top jar combine 1/4 cup olive or salad oil; 1/4 cup white wine vinegar or white vinegar; 1 teaspoon honey; 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed; 1 teaspoon Dijon-syle mustard; 1/4 teaspoon salt; and dash black pepper. Cover and shake well. Makes about 1/2 cup. 3 fresh green beans (2 cups) 8 ounces 1 tiny new potatoes, scrubbed and sliced (2 medium) 12 ounces 2 Nicoise Dressing or 1/2 cup bottled balsamic vinaigrette salad dressing 1 recipe 3 Boston or Bibb lettuce leaves 4 flaked cooked tuna or salmon (8 ounces) or one 9-1/4-ounce can chunk white tuna (water-pack), drained and broken into chunks 11/2 cups 5 tomatoes, cut into wedges 2 medium 6 Hard-Cooked Eggs, sliced 2 7 pitted ripe olives (optional) 1/2 cup 8 thinly sliced green onions (2) 1/4 cup 9 anchovy fillets, drained, rinsed, and patted dry (optional) 4 10 Fresh tarragon (optional) 11 calories Calories kcal 348 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 139 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 11 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 33.066936 14 sodium Sodium (mg) mg 228 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 17 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Salads & Dressings Sub Category Dressings Salads Main Ingredient Leafy Greens Fish Course Main Dish R089304 Tuna or Salmon Salad New Cook Book 14th edition 8/8/2006 Salads & Dressings p4 Dill is a natural choice to season seafood dishes. For variety you could use another herb such as basil, oregano, or thyme. http://images.meredith.com/bhg/images/recipe/s_R089304.jpg http://images.meredith.com/bhg/images/recipe/l_R089304.jpg 1. In a medium bowl combine tuna, celery, onion, and sweet pickle. For dressing, in a small bowl stir together mayonnaise, lemon juice, and dill. Add to tuna mixture; toss to coat. Cover and chill for 1 to 24 hours before serving. Serve as sandwich filling or on mixed greens. Makes 4 servings. 1 solid white tuna or one 14-3/4-ounce can salmon, drained, flaked, and skin and bones removed 1 12-ounce can 1 chopped celery (1 stalk) 1/2 cup 2 thinly sliced green onions (2) 1/4 cup 3 chopped sweet pickles 3 tablespoons 4 mayonnaise or salad dressing 1/3 cup 5 lemon juice 1 tablespoon 6 snipped fresh dill or 1/2 teaspoon dried dill 2 teaspoons 7 calories Calories kcal 255 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 4 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 49 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 521 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 6 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Salads & Dressings Vegetables Sandwiches Sub Category Chicken Salads Main Ingredient Leafy Greens Fish Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R089262 Chef's Salad New Cook Book 14th edition 8/8/2006 Salads & Dressings p1 Give this timeless classic a new look every time you make it by choosing different greens, meats, cheeses, and dressings. http://images.meredith.com/bhg/images/recipe/s_R089262.jpg http://images.meredith.com/bhg/images/recipe/l_R089262.jpg 1. In a large salad bowl toss together greens. Divide among 4 large salad plates. Arrange meat, cheese, eggs, tomatoes, and sweet pepper strips on top of the greens. If desired, sprinkle with Parmesan Croutons. Drizzle desired salad dressing over all, passing any remaining dressing. Makes 4 main-dish servings. 1 torn iceberg or leaf lettuce 4 cups 1 torn romaine or fresh spinach 4 cups 2 cooked ham, chicken, turkey, beef, pork, or lamb, cut into bite-size strips (1 cup) 4 ounces 3 Swiss, cheddar, American, or provolone cheese, thinly sliced and cut into strips (4 ounces) 1 cup 4 Hard-Cooked Eggs, sliced 2 5 tomatoes, cut into wedges, or 8 cherry tomatoes, halved 2 medium 6 green or red sweet pepper, cut into bite-size strips (1/3 cup) 1 small 7 Parmesan Croutons or purchased croutons (optional) 1 cup 8 Creamy French Dressing, Buttermilk Dressing, Creamy Italian Dressing, or other salad dressing 1/2 cup 9 calories Calories kcal 472 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 40 2 cholesterol Cholesterol (mg) mg 145 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 15 7 polyunsaturated fat Polyunsaturated Fat (g) gm 11 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 8= 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 43.695594 14 sodium Sodium (mg) mg 621 7 calcium Calcium (DV%) % 32 15 iron Iron (DV%) % 11 16 vegetables Vegetables (d.e.) diabetic exchange 2.5 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 30 minutes Start to Finish: Recipe Category Salads & Dressings Sub Category Salads Main Ingredient Leafy Greens Course Main Dish Popular Collections 30 Minutes or Less R089060 Oven-Barbecued Chicken New Cook Book 14th edition 8/8/2006 Poultry p461 See photo, page 455. http://images.meredith.com/bhg/images/recipe/s_R089060.jpg http://images.meredith.com/bhg/images/recipe/l_R089060.jpg 1. Skin chicken. Arrange chicken, bone side up, in a 15x10x1-inch baking pan. Bake in a 375 degree F oven for 25 minutes. 1 2. Meanwhile, for sauce, in a small saucepan cook onion and garlic in hot oil over medium heat until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and crushed red pepper; heat through. 2 3. Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20 to 30 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat remaining sauce; pass with the chicken. Makes 6 servings. 3 meaty chicken pieces (breast halves, thighs, and drumsticks) 2-1/2 to 3 pounds 1 chopped onion (1 medium) 1/2 cup 2 garlic, minced 1 clove 3 cooking oil 1 tablespoon 4 bottled chili sauce 3/4 cup 5 honey 2 tablespoons 6 soy sauce 2 tablespoons 7 prepared mustard 1 tablespoon 8 prepared horseradish 1/2 teaspoon 9 crushed red pepper 1/4 teaspoon 10 calories Calories kcal 244 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 77 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 807 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 8 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3.5 24 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Poultry Course Main Dish Popular Collections Low-Fat R089058 Chicken and Dumplings New Cook Book 14th edition 8/8/2006 Poultry p460 http://images.meredith.com/bhg/images/recipe/s_R089058.jpg http://images.meredith.com/bhg/images/recipe/l_R089058.jpg 1. Skin chicken. In a 4-quart Dutch oven combine chicken, 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables. 1 2. Meanwhile, prepare Dumplings. Spoon dumpling batter into 6 mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm. 2 3. For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings. Makes 6 servings. 3 4. Dumplings: In a medium bowl combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Add 1/2 cup buttermilk, stirring just until moistened. 4 meaty chicken pieces (breast halves, thighs, and drumsticks) 2-1/2 to 3 pounds 1 water 3 cups 2 onion, cut into wedges 1 medium 3 salt 3/4 teaspoon 4 dried sage or marjoram, crushed 1/2 teaspoon 5 black pepper 1/4 teaspoon 6 bay leaf 1 7 sliced celery (2 stalks) 1 cup 8 thinly sliced carrot (2 medium) 1 cup 9 sliced fresh mushrooms 1 cup 10 recipe Dumplings 1 11 cold water 1/2 cup 12 all-purpose flour 1/4 cup 13 calories Calories kcal 322 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 77 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 672 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3 24 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Poultry Course Main Dish Popular Collections Low-Fat Prize Tested Recipe R089049 Chicken with Black Beans and Rice New Cook Book 14th edition 8/8/2006 Poultry p463 This colorful one-dish meal goes together quickly and is sure to please the whole family. http://images.meredith.com/bhg/images/recipe/s_R089049.jpg http://images.meredith.com/bhg/images/recipe/l_R089049.jpg 1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat. 1 2. In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 3-quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. 2 3. Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings. 3 all-purpose flour 1/4 cup 1 chili powder 1-1/2 teaspoons 2 salt 1/4 teaspoon 3 black pepper 1/4 teaspoon 4 meaty chicken pieces (breast halves, thighs, and drumsticks) 2-1/2 to 3 pounds 5 cooking oil 2 tablespoons 6 black beans, rinsed and drained 1 15-ounce can 7 diced tomatoes with onion and green pepper, undrained 1 14.5-ounce can 8 tomato juice 1 cup 9 frozen whole kernel corn 1 cup 10 long grain rice 2/3 cup 11 cayenne pepper 1/8 to 1/4 teaspoon 12 garlic, minced 2 cloves 13 calories Calories kcal 437 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 40 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 86 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 634 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 21 16 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 4 23 Recipe Category Poultry Beans, Rice & Grains Sub Category Chicken Beans Main Ingredient Beans Chicken Rice or Grains Course Main Dish Popular Collections Casserole Ethnic Cuisine Mexican R088977 Ranch Pork Roast New Cook Book 14th edition 8/8/2006 Slow Cooking p19 This is no ordinary roast with potatoes. Made with a tangy, creamy sauce of cream cheese seasoned with ranch dressing, this one-dish meal stands in a category all its own. http://images.meredith.com/bhg/images/recipe/s_R088977.jpg http://images.meredith.com/bhg/images/recipe/l_R088977.jpg 1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat. 1 2. Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker. 2 3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired. Makes 6 servings. 3 4. Creamy Ranch Potatoes: Prepare as above, except omit pork roast, use 2-1/2 pounds potatoes, and substitute one 8-ounce carton dairy sour cream for cream cheese. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir before serving. Makes about 6 (1 cup) servings. 4 boneless pork shoulder roast 1 2-1/2- to 3-pound 1 Nonstick cooking spray 2 new red-skinned potatoes, halved 1 pound 3 condensed cream of chicken soup 1 10 3/4-ounce can 4 cream cheese, cubed and softened 1 8-ounce package 5 ranch dry salad dressing mix 1 0.4-ounce envelope 6 Freshly ground black pepper (optional) 7 calories Calories kcal 521 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 31 2 cholesterol Cholesterol (mg) mg 173 6 saturated sat Saturated Fat (g) gm 15 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 757 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 21 16 starch Starch (d.e.) diabetic exchange 1 17 lean meat Lean Meat (d.e.) diabetic exchange 5.5 23 Recipe Category Meat Vegetables Sub Category Pork Main Ingredient Vegetables Pork Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients Appliance Crockery Cooker R088974 Hot Kielbasa and Potato Salad New Cook Book 14th edition 8/8/2006 Slow Cooking p34 Kielbasa, another name for Polish sausage, makes this German-style potato salad hearty enough to be a main dish. http://images.meredith.com/bhg/images/recipe/s_R088974.jpg http://images.meredith.com/bhg/images/recipe/l_R088974.jpg 1. Cut potatoes into halves or quarters. Place in a 3-1/2- or 4-quart slow cooker. Add sausage, onion, and celery. In a medium bowl stir together the water, vinegar, sugar, tapioca, celery seeds, and pepper. Pour over vegetables and sausage in cooker. 1 2. Cover and cook on low-heat setting for x to x hours or on high-heat setting for 4 to 4-1/2 hours. 2 3. To serve, divide spinach among four individual salad plates. Drizzle about 2 tablespoons of the cooking juices over the spinach on each plate. Using a slotted spoon, remove potatoes and sausage from cooker; arrange on top of spinach. Serve immediately. Makes 4 servings. 3 4. For a 1-1/2-quart slow cooker: Prepare as above, except halve the amount of potatoes, kielbasa, onion celery, sugar, tapioca, pepper, and spinach. Reduce the water to 3/4 cup, the vinegar to 1/4 cup, and the celery seeds to 1/4 teaspoon. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If cooker does not have heat settings, cook for 4 to 5 hours. Makes 2 (1-1/2 cup) servings 4 whole tiny new potatoes (about 12 ounces) 10 to 12 1 cooked turkey kielbasa or smoked sausage, cut into 1-inch pieces 1 pound 2 chopped onion (1 large) 1 cup 3 chopped celery (2 stalks) 1 cup 4 water 1 cup 5 cider vinegar 2/3 cup 6 sugar 1/4 cup 7 quick-cooking tapioca 2 tablespoons 8 celery seeds 3/4 teaspoon 9 black pepper 1/4 teaspoon 10 fresh baby spinach leaves 6 cups 11 calories Calories kcal 322 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 38 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 0 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 15 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.209721 14 sodium Sodium (mg) mg 1113 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 15 16 starch Starch (d.e.) diabetic exchange 1 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Poultry Course Main Dish Popular Collections Low-Fat Appliance Crockery Cooker R088911 Pork Roast, Eggplant, and White Beans Better Homes and Gardens 8/1/2006 A Harvest of Inspiration p204 Chef Jeff Jackson's recipe can also be made with a 2 to 3 pound single loin roast. Reduce roasting time to 1-1/4 to 1-3/4 hours. http://images.meredith.com/bhg/images/recipe/s_R088911.jpg http://images.meredith.com/bhg/images/recipe/l_R088911.jpg 1. In a shallow pan rub roast with rosemary, the 1 tablespoon olive oil, and garlic. Cover; refrigerate overnight. 1 2. Preheat oven to 325 degrees F. Place meat, back-bone side down, in a shallow roasting pan. Insert meat thermometer. Roast pork for 1-3/4 to 2-1/2 hours or until thermometer registers 155 degrees F. Remove roast from oven; cover with foil, let stand 15 minutes before carving. (Meat temperature will rise 5 degrees F while standing.) 2 3. In a 12-inch skillet heat 1/2 cup olive oil over medium-high heat. Add eggplant to skillet, cut side down; cook about 10 minutes or until eggplant flesh is darkened and tender, adding pattypan squash to skillet the last 5 minutes of cooking. Stir in beans, broth, sage, and lemon peel. Cook, covered, 5 minutes more or until squash is tender. Season to taste with salt and pepper. Serve pork with eggplant mixture. Makes 8 servings. 3 Test Kitchen Tip: Letting roast stand before carving allows juices to reabsorb. 4 pork center rib roast (8 ribs) 1 4- to 6-lb. 1 snipped fresh rosemary or 2 tsp. dried rosemary, crushed 2 Tbsp. 2 extra virgin olive oil or olive oil 1 Tbsp. 3 garlic, minced 3 cloves 4 extra virgin olive oil or olive oil 1/2 cup 5 white eggplants, halved lengthwise (8 to 10 oz. each) or 2 small eggplants 2 6 baby yellow pattypan squash, halved or yellow summer squash, cubed 8 oz. 7 cannellini beans (white kidney beans), rinsed and drained 1 15-oz. can 8 chicken broth or dry white wine 1 cup 9 snipped fresh sage or 2 tsp. dried leaf sage, crushed 2 Tbsp. 10 finely shredded lemon peel 1/2 tsp. 11 Salt and ground black pepper 12 calories Calories kcal 374 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 71 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 15 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 324 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 11 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R088897 Steak with Squash and Arugula Better Homes and Gardens 8/1/2006 A Harvest of Inspiration p198 Grill over charcoal or gas to desired doneness. In using a thin ribeye, Chef Paul Canales nods to his Italian roots. Thin steaks are preferred in Italy, he says. http://images.meredith.com/bhg/images/recipe/s_R088897.jpg http://images.meredith.com/bhg/images/recipe/l_R088897.jpg 1. In a bowl combine vinegar, garlic, and the 1/2 teaspoon salt. Cover; let stand at room temperature 20 minutes. Whisk in olive oil. Add yellow and baby pattypan squashes, tomatoes, and sweet pepper. Toss gently. Set aside. Season steaks with additional salt and pepper. 1 2. For a charcoal grill: Grill steaks on rack of uncovered grill directly over medium coals to desired doneness, turning once halfway through. Allow 8 to 12 minutes for medium-rare (145 degrees F), 10 to 15 minutes for medium (160 degrees F). For a gas grill: Preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above. 2 3. Add arugula and parsley to tomato mixture; toss gently to combine; serve with grilled steaks. Makes 4 servings. 3 Test Kitchen Tip:Arugula, a salad green, adds a peppery note to this dish. 4 white wine or white balsamic vinegar 1/4 cup 1 garlic, minced 2 cloves 2 kosher or sea salt, or 1/4 tsp. salt 1/2 tsp. 3 extra-virgin olive oil 1/4 cup 4 yellow summer squash or zucchini, very thinly sliced 1 medium 5 baby pattypan squash, halved 1 cup 6 yellow or red pear or cherry tomatoes, halved 1 cup 7 finely chopped yellow sweet pepper 1/4 cup 8 boneless beef ribeye steaks, cut 3/4 to 1 inch thick (2-1/2 to 3 lb. total) 4 9 Sea salt, kosher salt, or salt 10 Freshly ground black pepper 11 loosely packed arugula or baby spinach 5 cups 12 snipped fresh Italian (flat-leaf) parsley 2 Tbsp. 13 calories Calories kcal 602 1 protein Protein (g) gm 59 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 36 2 cholesterol Cholesterol (mg) mg 165 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 19 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 470 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 39 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Appliance Grill, Outdoor R088894 Pork Chops with Gorgonzola and Pears Better Homes and Gardens 8/1/2006 A Harvest of Inspiration p194 A tangy pan sauce made from Gorgonzola cheese and cream, and the flavor of the pork seasoned only with salt and pepper, give this dish the rich flavors of a Tuscan feast. http://images.meredith.com/bhg/images/recipe/s_R088894.jpg http://images.meredith.com/bhg/images/recipe/l_R088894.jpg 1. Sprinkle pork chops with salt. In a 12-inch skillet cook pork chops in hot oil over medium heat for 5 minutes. Turn chops and cook 5 minutes more or until browned and juices run clear (160 degrees F). Transfer chops to a serving platter. Drain fat from skillet. 1 2. In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter. 2 3. For sauce, add wine and cream to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, 1 to 2 minutes until slightly thickened. Add the 8 ounces Gorgonzola; whisk until cheese is almost melted. Remove from heat. Serve with pork and pears. Sprinkle with pepper; serve with additional cheese. Makes 4 servings. 3 Test Kitchen Tip: Rib chops are notable for flavor and juiciness. 4 pork rib chops, cut 3/4 to 1 inch thick 4 1 Sea salt, kosher salt, or salt 2 olive oil 2 Tbsp. 3 ripe pears, peeled, cored; each pear cut into 8 wedges 2 medium 4 butter 2 Tbsp. 5 dry white wine or apple juice 1/4 cup 6 whipping cream 1/4 cup 7 creamy Gorgonzola or blue cheese, cut up 8 oz. 8 Freshly ground black pepper 9 Additional Gorgonzola cheese, cut into chunks (optional) 10 calories Calories kcal 618 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 14 8 total fat Total fat (g) gm 46 2 cholesterol Cholesterol (mg) mg 147 6 saturated sat Saturated Fat (g) gm 24 3 monounsaturated fat Monounsaturated Fat (g) gm 13 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 1105 7 calcium Calcium (DV%) % 35 15 iron Iron (DV%) % 4 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R088827 Rice Noodles with Shrimp Better Homes and Gardens 8/1/2006 Prize Tested Recipes p1 This Prize-Tested Recipe makes four noodle bowls of large shrimp, red sweet pepper, fresh snow pea pods flavored with purchased or homemade Green Curry Paste. http://images.meredith.com/bhg/images/recipe/s_R088827.jpg http://images.meredith.com/bhg/images/recipe/l_R088827.jpg 1. In saucepan cook curry paste in hot oil until fragrant and beginning to stick to pan. Add milk, broth, lemon juice, and fish sauce. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until reduced to 3-1/2 cups. Cook noodles in boiling salted water 4 to 6 minutes or until tender; drain. Rinse under cold water; drain. Divide noodles among 4 bowls. Add shrimp, pepper, and snow peas to sauce. Return to boiling; reduce heat. Simmer, uncovered, 1 to 3 minutes or until shrimp are opaque and vegetables are crisp-tender. Stir in cilantro. Spoon over noodles. Top with eggs. Makes 4 servings (1-1/4 cup noodles + 1-1/2 cups sauce) 1 *HOMEMADE GREEN CURRY PASTE: In food processor or blender combine 1 large onion, chopped; 2 stalks lemon grass, tender white portion thinly sliced; 1/4 cup water; a 2-inch section peeled, chopped fresh ginger; 1/2 cup cilantro; 3 fresh serrano chile peppers, seeded (see Note); 4 cloves garlic, minced; 2 teaspoons curry powder; 1 teaspoon five-spice powder; and 3/4 teaspoon salt. Cover; process or blend until smooth. 2 **Note: Because hot chile peppers 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 touch the peppers, wash your hands well with soap and water. 3 purchased or Homemade Green Curry Paste* 1 Tbsp. 1 olive oil 2 Tbsp. 2 unsweetened coconut milk 1 14-oz. can 3 chicken broth 1 14-oz. can 4 lemon juice 1/4 cup 5 fish sauce 2 Tbsp. 6 wide rice stick noodles 1 14-oz. pkg. 7 large shrimp, peeled, deveined, and cut in halves lengthwise 1 lb. 8 red sweet pepper, cut into thin strips 1 large 9 fresh snow pea pods, trimmed 1 cup 10 chopped fresh cilantro leaves 1/4 cup 11 hard-cooked eggs, quartered 2 12 calories Calories kcal 781 1 protein Protein (g) gm 24 11 carbohydrate Carbohydrate (g) gm 96 8 total fat Total fat (g) gm 32 2 cholesterol Cholesterol (mg) mg 236 6 saturated sat Saturated Fat (g) gm 19 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 70.85772 14 sodium Sodium (mg) mg 1402 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 34 16 35 minutes Start to Finish: Recipe Category Pasta Vegetables Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Pasta Course Main Dish Popular Collections Prize Tested Recipe Ethnic Cuisine Asian R088824 Peanut-Chicken Bowl Better Homes and Gardens 8/1/2006 Prize Tested Recipes p4 This noodle bowl combines cut-up vegetables and chicken with peanut butter, soy sauce, and brown sugar for a tasty dish. http://images.meredith.com/bhg/images/recipe/s_R088824.jpg http://images.meredith.com/bhg/images/recipe/l_R088824.jpg 1. Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan. 1 2. Meanwhile, for sauce, in a medium saucepan whisk together the 1-1/4 cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce; heat through. Add to noodle mixture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. Makes 4 (1-1/2-cup) servings. 2 Oriental-flavored ramen noodles 2 3-oz. pkg. 1 cut-up vegetables, such as broccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots 3 cups 2 water 1-1/4 cups 3 peanut butter 1/4 cup 4 soy sauce 1/4 cup 5 packed brown sugar 2 Tbsp. 6 cornstarch 1 Tbsp. 7 crushed red pepper 1/2 tsp. 8 chopped cooked chicken 2 cups 9 sliced water chestnuts, drained 1 8-oz. can 10 bamboo shoots, drained 1 8-oz. can 11 chopped peanuts 1/4 cup 12 sliced green onions 1/4 cup 13 calories Calories kcal 646 1 protein Protein (g) gm 38 11 carbohydrate Carbohydrate (g) gm 64 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 14 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 66.724353 14 sodium Sodium (mg) mg 1511 7 calcium Calcium (DV%) % 27 15 iron Iron (DV%) % 21 16 25 minutes Start to Finish: Recipe Category Poultry Pasta Sub Category Chicken Main Ingredient Vegetables Pasta Course Main Dish Popular Collections Prize Tested Recipe R088820 Citrus Chicken Salad Diabetic Living Spring 2006 2/28/2006 Sizzling Lunches p Carb choices: 2 This garden-fresh spinach salad is a terrific way to use up leftover chicken. Or when you're cooking chicken breasts, add an extra piece or two so there's some leftover. http://images.meredith.com/bhg/images/recipe/s_R088820.jpg http://images.meredith.com/bhg/images/recipe/l_R088820.jpg 1. Divide chicken between two small resealable freezer bags; freeze overnight. 1 2. Divide spinach, mandarin oranges, and corn between two airtight storage containers. In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight. 2 3. For each serving, pack a salad container, a bag of dressing, and a bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours. 3 4. Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat. Makes 2 servings. 4 5. *Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing. 5 cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips* 6 ounces 1 fresh baby spinach 2 cups 2 mandarin orange sections, drained 1 11-ounce can 3 loose-pack frozen whole kernel corn 1/2 cup 4 white wine vinegar or cider vinegar 2 tablespoons 5 Dijon-style mustard 1 tablespoon 6 snipped fresh oregano or 1/2 teaspoon dried oregano, crushed 2 teaspoons 7 low-sugar or low-calorie orange marmalade 2 teaspoons 8 salad oil 2 teaspoons 9 salt 1/8 teaspoon 10 ground black pepper 1/8 teaspoon 11 calories Calories kcal 304 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 72 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 422 7 starch Starch (d.e.) diabetic exchange .5 17 fruit Fruit (d.e.) diabetic exchange .5 18 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 Recipe Category Poultry Salads & Dressings Sub Category Chicken Salads Main Ingredient Poultry Vegetables Course Main Dish Popular Collections One-Dish MealDiabetic Diabetic Make-Ahead R088807 Salmon and Asparagus Wraps Diabetic Living Spring 2006 2/28/2006 Sizzling Lunches p Carb Choices: 1 For hearty wraps, start with a nicely thick piece of smoked salmon and coarsely flake it; do not use lox-style. http://images.meredith.com/bhg/images/recipe/s_R088807.jpg http://images.meredith.com/bhg/images/recipe/l_R088807.jpg 1. Snap off and discard woody bases from asparagus. In a covered large saucepan, cook asparagus spears in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to cool quickly. Drain again; pat dry with paper towels. 1 2. In a small bowl, stir together cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in flaked salmon and basil. Spread on tortillas. For wraps, arrange 3 of the asparagus spears and half of the sweet pepper strips atop salmon mixture on each tortilla. Roll up tortillas. If necessary, secure with toothpicks. Wrap in plastic wrap. Chill overnight. 2 3. For each serving, transport one of the wraps in an insulated lunch box with an ice pack. Store wraps in the refrigerator until ready to eat. Makes 2 servings. 3 fresh asparagus spears 6 thin 1 tub-style fat-free cream cheese 1/4 cup 2 finely shredded lemon peel 1 teaspoon 3 lemon juice 1 tablespoon 4 cayenne pepper Dash 5 smoked salmon, coarsely flaked and skin and bones removed 3 ounces 6 snipped fresh basil or 1 teaspoon dried basil, crushed 2 tablespoons 7 whole wheat flour tortillas 2 6- to 7-inch 8 red sweet pepper, cut into thin bite-size strips 1/4 of a 9 calories Calories kcal 160 1 protein Protein (g) gm 13 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 12 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 555 7 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 1.5 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Vegetables Course Main Dish Popular Collections Diabetic R088514 Basil-Buttered Salmon Diabetic Living Spring 2006 2/28/2006 Cooking for the Family p Carb choices: 0 Use the leftover basil-and-butter mixture to season your favorite cooked vegetables. http://images.meredith.com/bhg/images/recipe/s_R088514.jpg http://images.meredith.com/bhg/images/recipe/l_R088514.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning. 1 2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork. 2 3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings. 3 4. Grilling Directions: Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling. 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds) 4 1 salt-free lemon-pepper seasoning 1/2 teaspoon 2 butter, softened 2 tablespoons 3 snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed 1 teaspoon 4 snipped fresh parsley or cilantro 1 teaspoon 5 finely shredded lemon peel or lime peel 1/4 teaspoon 6 calories Calories kcal 294 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 0 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 94 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 113 7 lean meat Lean Meat (d.e.) diabetic exchange 4 23 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Diabetic 8 or Fewer Ingredients 5 or Fewer Ingredients R088513 Ginger Beef Stir-Fry Diabetic Living Spring 2006 2/28/2006 Cooking for the Family p Carb choices: 2 Add a touch of color to this Asian medley by using a mixture or red, green, and yellow sweet pepper strips instead of just red. http://images.meredith.com/bhg/images/recipe/s_R088513.jpg http://images.meredith.com/bhg/images/recipe/l_R088513.jpg 1. If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. For sauce: In a small bowl, stir together beef broth, soy sauce, cornstarch, and ginger; set aside. 1 2. Lightly coat an unheated wok or large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add mushrooms and carrot; stir-fry for 2 minutes. Add broccoli and sweet pepper; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. 2 3. Carefully add oil to wok. Add beef; stir-fry for 2 to 3 minutes or until desired doneness. Push beef from center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. 3 4. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice. Makes 4 servings (1 cup beef mixture with 1/2 cup rice per serving). 4 beef top round steak 8 ounces 1 reduced-sodium beef broth 1/2 cup 2 reduced-sodium soy sauce 3 tablespoons 3 cornstarch 2-1/2 teaspoons 4 grated fresh ginger 2 to 3 teaspoons 5 Nonstick cooking spray 6 sliced fresh mushrooms 1-1/2 cups 7 carrot, thinly bias sliced 1 medium 8 small broccoli florets or 1 pound fresh asparagus spears, trimmed and cut into 2-inch-long pieces 3 cups 9 red sweet pepper, seeded and cut into 1/4-inch-wide strips (1 cup) 1 small 10 cooking oil 1 tablespoon 11 green onions, bias-sliced into 2-inch lengths (1/4 cup) 2 12 hot cooked brown rice 2 cups 13 calories Calories kcal 274 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 32 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 5 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 552 7 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Diabetic Appliance Wok R088478 Feta-Stuffed Chicken Breasts Diabetic Living Spring 2006 2/28/2006 Cooking for the Family p Carb choices: 0 Cut into one of these succulent chicken pieces and you'll discover a zesty feta cheese, tomato, and basil filling. http://images.meredith.com/bhg/images/recipe/s_R088478.jpg http://images.meredith.com/bhg/images/recipe/l_R088478.jpg 1. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper. 1 2. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings. 2 snipped dried tomatoes (not oil-packed) 1 tablespoon 1 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total) 4 2 crumbled feta cheese (1 ounce) 1/4 cup 3 softened fat-free cream cheese (1 ounce) 2 tablespoons 4 snipped fresh basil or 1/2 teaspoon dried basil, crushed 2 teaspoons 5 ground black pepper 1/8 teaspoon 6 olive oil or cooking oil 1 teaspoon 7 Fresh basil sprigs (optional) 8 calories Calories kcal 168 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 75 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 221 7 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Poultry Course Main Dish Popular Collections 30 Minutes or Less Low-Calorie Low-Fat Low-SodiumDiabetic 8 or Fewer Ingredients 5 or Fewer Ingredients Diabetic R088475 Smoked Brisket with Zesty Barbecue Sauce Diabetic Living Spring 2006 2/28/2006 Cooking for the Family p Carb choices: 0.5 Moist and tender, this brisket gets a triple dose of flavor from a wine mop sauce, a black pepper rub, and a tomatoey barbecue sauce. http://images.meredith.com/bhg/images/recipe/s_R088475.jpg http://images.meredith.com/bhg/images/recipe/l_R088475.jpg 1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 1 2. Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside. 2 3. For rub: in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers. 3 4. In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce. 4 5. To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings. 5 6. Zesty Barbecue Sauce: Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add 1/2 cup chopped green sweet pepper, 2 tablespoons chopped onion, and 1 clove garlic, minced; cook and stir about 5 minutes or until tender. Stir in 1/2 cup ketchup; 1 large tomato, peeled, seeded, and chopped; 1 tablespoon steak sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon packed brown sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground ginger; and 1/8 teaspoon ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups. 6 mesquite or hickory wood chunks 8 to 10 1 fresh beef brisket 1 3- to 3-1/2-pound 2 dry red wine or reduced-sodium beef broth 1/4 cup 3 Worcestershire sauce 4 teaspoons 4 cooking oil 1 tablespoon 5 red wine vinegar or cider vinegar 1 tablespoon 6 garlic, minced (1/2 teaspoon minced) 1 clove 7 coriander seeds, crushed 1/2 teaspoon 8 hot-style mustard 1/2 teaspoon 9 cayenne pepper Dash 10 seasoned salt 1 teaspoon 11 paprika 1 teaspoon 12 ground black pepper 1 teaspoon 13 Zesty Barbecue Sauce (below) 14 calories Calories kcal 232 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 73 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 535 7 other carb Other Carbohydrates (d.e.) diabetic exchange .5 20 lean meat Lean Meat (d.e.) diabetic exchange 3.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Diabetic R087851 Gorgeous George Burger Heart Healthy Living Summer 2006 5/1/2006 The Cooking Cardiologist p Gwyn's High Alpine Restaurant in Snowmass, Colorado is a favorite of Dr. Richard Collins,The Cooking Cardiologist. The restaurant serves up a grilled burger topped with pineapple and bacon that Dr. Collins modified slightly. The Gorgeous George Burger is named after restaurant owner George Gordon. http://images.meredith.com/bhg/images/recipe/s_R087851.jpg http://images.meredith.com/bhg/images/recipe/l_R087851.jpg 1. For a charcoal grill, grill burgers on the rack of an uncovered grill directly over medium coals for 8 minutes, turning once halfway through grilling and brushing with vegetable broth several times. Add pineapple and onion slices to grill for the last 3 minutes of grilling time, turning once halfway through grilling. Add bun, split side down, to grill for the last 1 minute of grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.) 1 2. Serve burgers on grilled buns, topped with pineapple, onion, cheese, salad dressing, and lettuce. Makes 4 burgers. 2 frozen soy burgers 1 10-ounce package 1 canned vegetable broth 3 tablespoons 2 pineapple slices (juice pack) 1 8-ounce can 3 red onion, sliced 1/2 of a medium 4 whole wheat hamburger buns, split 4 5 fat-free process or reduced-fat Swiss cheese (4 ounces) 4 slices 6 bottled fat-free thousand island salad dressing 4 tablespoons 7 leaf lettuce 4 leaves 8 calories Calories kcal 339 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 56 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 0.6 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 8 10 total sugar Total sugar (g) gm 18 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.676253 14 sodium Sodium (mg) mg 889 7 calcium Calcium (DV%) % 26 15 iron Iron (DV%) % 20 16 Recipe Category Vegetables Sandwiches Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Grilling Digestive Health 30 Minutes or Less Meatless Main Dish Low-Fat Appliance Grill, Indoor Grill, Outdoor R087848 Grilled Lemon Chicken Heart Healthy Living Summer 2006 5/1/2006 The Cooking Cardiologist p Instead of using oil to keep chicken moist while cooking, Dr. Richard Collins prefers using an oil-free marinade, or spritzing the food with broth, water, or juice. http://images.meredith.com/bhg/images/recipe/s_R087848.jpg http://images.meredith.com/bhg/images/recipe/l_R087848.jpg 1. Place the chicken in a resealable plastic bag in a shallow bowl. For marinade, in a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tablespoon thyme, and pepper. Pour over chicken. Seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade. 1 2. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink (170° degrees F), turning and brushing with marinade halfway through grilling. Discard any remaining marinade. Add lemon halves to grill for the last 3 minutes of grilling. 2 3. Serve chicken with grilled lemons and, if desired, top with additional fresh thyme. Makes 4 servings 3 skinless, boneless chicken breast halves (about 1-1/4 pounds total) 4 1 reduced-sodium chicken broth 1/2 cup 2 finely shredded lemon peel (zest) 1 tablespoon 3 lemon juice 1/4 cup 4 finely snipped fresh lemon thyme or thyme 1 tablespoon 5 ground black pepper 1/4 teaspoon 6 lemons, halved 2 7 Fresh lemon thyme or thyme sprigs, optional 8 calories Calories kcal 161 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 1.8 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm .48 3 monounsaturated fat Monounsaturated Fat (g) gm .43 7 polyunsaturated fat Polyunsaturated Fat (g) gm .409 5 fiber Fiber (g) gm .413 10 total sugar Total sugar (g) gm .155 9 vitamin A Vitamin A (DV%) % 118.4768295 13 vitamin C Vitamin C (DV%) % 4.9600404 14 sodium Sodium (mg) mg 139.768 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 7 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 5 or Fewer Ingredients 8 or Fewer Ingredients Grilling Appliance Grill, Outdoor R087806 Fish in Parchment Heart Healthy Living Summer 2006 5/9/2006 R.D. at Home p Mandarin orange salad goes well with this easy oven-going fish dish. The chili garlic sauce adds a spicy kick. Omit it if you'd like a milder meal. http://images.meredith.com/bhg/images/recipe/s_R087806.jpg http://images.meredith.com/bhg/images/recipe/l_R087806.jpg 1. Thaw fish if frozen. Cut fish into four equal pieces; set aside. 1 2. In a small saucepan combine chicken broth, hoisin sauce, soy sauce, sugar, cornstarch, Asian chili sauce (if desired), sesame oil, ginger, and garlic. Cook and stir until thickened and bubbly; cook and stir 1 minute more. 2 3. Place one portion of fish in middle of parchment square. Top with 2 tablespoons of the sauce, and one-quarter of the green onions and carrots. Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment and tuck under. Place fish packets in a shallow baking pan. Bake in a 400 degree F oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with steamed rice. Makes 4 servings. 3 fresh or frozen white fish fillets (such as halibut or red snapper), each about 3/4 inch thick 1 1/2 pounds 1 reduced-sodium chicken broth 1/4 cup 2 hoisin sauce 2 tablespoons 3 reduced-sodium soy sauce 2 tablespoons 4 sugar 1 tablespoon 5 cornstarch 2 teaspoons 6 Asian chili garlic sauce (optional) 2 teaspoons 7 toasted sesame oil 2 teaspoons 8 grated fresh ginger 1 teaspoon 9 garlic, minced 1 clove 10 parchment paper 4 12-inch squares 11 green onions, cut into thin strips 3 12 carrot, cut into thin strips 1 13 Hot steamed rice 14 calories Calories kcal 261 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 55 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 602 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 11 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish R087568 Chicken with Mushroom Stuffing New Cook Book 14th edition 8/8/2006 Slow Cooking p29 http://images.meredith.com/bhg/images/recipe/s_R087568.jpg http://images.meredith.com/bhg/images/recipe/l_R087568.jpg 1. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl stir together the remaining lemon peel, the sage, seasoned salt, and pepper. Remove three-quarters of the sage mixture and rub onto chicken legs. Place chicken in slow cooker. 1 2. Meanwhile, in a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and carrot. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken in cooker. 2 3. Cover and cook on high-heat setting for 4 to 5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine reserved 1 teaspoon lemon peel, the walnuts and parsley. Sprinkle nut mixture over chicken and stuffing before serving. Makes 8 servings 3 Nonstick cooking spray 1 finely shredded lemon peel 2 tablespoons 2 ground sage 1 tablespoon 3 seasoned salt 1 tablespoon 4 freshly ground black pepper 1-1/2 teaspoons 5 chicken legs (drumstick-thigh portion) (about 5 pounds), skinned 8 small 6 butter 1/4 cup 7 quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms 4 cups 8 garlic, thinly sliced 2 cloves 9 sourdough baguette cut into 1-inch pieces (about 10 ounces) 8 cups 10 coarsely shredded carrot (2 medium) 1 cup 11 chicken broth 1 cup 12 chopped walnuts, toasted 1/4 cup 13 snipped fresh Italian parsley 3 tablespoons 14 calories Calories kcal 412 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 27 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 146 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.038177 14 sodium Sodium (mg) mg 1450 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 19 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 5 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections One-Dish Meal Appliance Crockery Cooker R087565 Moroccan Lamb Shanks New Cook Book 14th edition 8/8/2006 Slow Cooking p24 Ask the meatman to cut the lamb shanks in half crosswise if you can't find them that way at the meat counter. http://images.meredith.com/bhg/images/recipe/s_R087565.jpg http://images.meredith.com/bhg/images/recipe/l_R087565.jpg 1. Sprinkle lamb shanks with salt and pepper. Coat with flour. In a large skillet brown meat on all sides in hot oil. Drain off fat. In a 3-1/2- or 4-quart slow cooker stir together apricots, plums, raisins, broth, sugar, vinegar, lemon juice, allspice, and cinnamon. Add meat to cooker. 1 2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4- 1/2 to 5 hours or until lamb is tender. Transfer shanks to serving platter; keep warm. 2 3. For gravy, strain cooking juices into a glass measuring cup, reserving the fruit. Skim off fat from juices. Measure juices, adding water, if necessary, to equal 1 1/2 cups. Pour into a medium saucepan. Combine cornstarch and the cold water; stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Stir in reserved fruit. Heat through. To serve, place lamb shanks on hot cooked rice and spoon gravy over top. Makes 6 servings. 3 lamb shanks, halved crosswise (3 to 4 shanks) 3-1/2 pounds 1 Salt 2 Black pepper 3 all-purpose flour 1/4 cup 4 cooking oil 2 tablespoons 5 dried apricots 1/2 cup 6 pitted dried plums (prunes), halved 1/2 cup 7 raisins 1/2 cup 8 beef broth 3/4 cup 9 sugar 2 tablespoons 10 cider vinegar 2 tablespoons 11 lemon juice 2 tablespoons 12 ground allspice 1/2 teaspoon 13 ground cinnamon 1/2 teaspoon 14 cornstarch 1 tablespoon 15 cold water 1 tablespoon 16 hot cooked rice 4 cups 17 calories Calories kcal 543 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 65 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 116 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 23 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 241 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 34 16 starch Starch (d.e.) diabetic exchange 3 17 fruit Fruit (d.e.) diabetic exchange 1 18 lean meat Lean Meat (d.e.) diabetic exchange 4.5 23 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Popular Collections Prize Tested Recipe Appliance Crockery Cooker R087542 Lime Jerked Pork with Salsa Better Homes and Gardens 7/1/2006 Prize Tested Recipes p1 Marinate pork, then grill and serve with salsa. http://images.meredith.com/bhg/images/recipe/s_R087542.jpg http://images.meredith.com/bhg/images/recipe/l_R087542.jpg 1. For marinade, in a bowl combine all ingredients except pork and Salsa. Place pork in a large self-sealing plastic bag set in a shallow dish. Pour marinade over pork. Seal bag. Marinate in refrigerator 1 hour; turn bag occasionally. Drain pork; discard marinade. 1 2. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over the drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted in meat registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on rack in a roasting pan, place on grill rack, and grill as above.) Let stand 10 minutes. Slice tenderloins and serve with Salsa. Makes 8 servings. 2 Salsa: In a small bowl combine 1 cup chopped banana; 1/3 cup raisins; 2 medium fresh jalapeno chile peppers, seeded and finely chopped (see Chile Pepper Safety, note); 3 tablespoons lime juice; 2 tablespoons finely chopped red onion; 1 tablespoon canola oil; 1 tablespoon frozen orange juice concentrate, thawed; 2 teaspoons snipped fresh cilantro; 1 teaspoon ground coriander; 1 teaspoon honey; and 1 teaspoon grated fresh ginger. Makes 1-1/2 cups salsa. 3 *Chile Pepper Safety: Because hot chile peppers, such as 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. 4 finely shredded lime peel 2 Tbsp. 1 lime juice 1/3 cup 2 packed brown sugar 2 Tbsp. 3 canola oil 1 Tbsp. 4 Jamaican jerk seasoning 1 Tbsp. 5 garlic, minced 2 cloves 6 cayenne pepper 1/4 tsp. 7 pork tenderloins (about 3/4 lb. each) 2 8 Salsa 1 recipe 9 calories Calories kcal 167 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 55 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 64 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 7 16 Recipe Category Meat Sub Category Pork Main Ingredient Fruit Pork Course Main Dish Popular Collections Prize Tested Recipe Grilling Ethnic Cuisine Mexican Appliance Grill, Outdoor R087541 Spicy Grilled Shrimp Better Homes and Gardens 7/1/2006 Prize Tested Recipes p4 Marinate shrimp in oil and Cajun seasoning, then drizzle on warm marmalade sauce before serving with hot cooked rice. http://images.meredith.com/bhg/images/recipe/s_R087541.jpg http://images.meredith.com/bhg/images/recipe/l_R087541.jpg 1. Thaw shrimp, if frozen. If using wooden skewers, soak in water for 1 hour. Rinse shrimp; pat dry. For sauce, in a small saucepan stir together marmalade, honey, and 1/2 teaspoon of the Cajun seasoning; set aside. 1 2. Place shrimp in a self-sealing plastic bag set in a shallow bowl. For marinade, in a small bowl combine oil and remaining Cajun seasoning. Pour marinade over shrimp. Seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally. 2 3. Drain shrimp, discarding marinade. Thread shrimp onto skewers. For a charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.) 3 4. Stir marmalade sauce over low heat for 2 to 3 minutes or until melted. Serve shrimp on skewers with sauce drizzled over. Serve with hot cooked rice. Makes 4 servings. 4 fresh or frozen, peeled and deveined extra-large shrimp 1-1/2 lb. 1 orange marmalade 1/4 cup 2 honey 1/4 cup 3 Cajun seasoning 2 to 3 tsp. 4 olive oil 1 Tbsp. 5 hot cooked rice 2 cups 6 calories Calories kcal 430 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 55 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 259 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 29 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 357 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 30 16 Recipe Category Fish & Seafood Sub Category Seafood Course Main Dish Popular Collections Prize Tested Recipe R087517 Meatball and Vegetable Stew New Cook Book 14th edition 8/8/2006 Slow Cooking p15 Because the meatballs are cooked before they're frozen, you can add them straight from the package. http://images.meredith.com/bhg/images/recipe/s_R087517.jpg http://images.meredith.com/bhg/images/recipe/l_R087517.jpg 1. In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker. 1 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Makes 4 servings. 2 3. For a 5- or 6-quart slow cooker: Double all ingredients. Makes 8 servings. 3 4. Easy Menu 4 frozen cooked meatballs 1 16- to 18-ounce package 1 loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables 1/2 of a 16-ounce package (about 2 cups) 2 diced tomatoes with onion and garlic, or stewed tomatoes, undrained 1 14-1/2-ounce can 3 mushroom gravy 1 12-ounce jar 4 water 1/3 cup 5 dried basil, crushed 1-1/2 teaspoons 6 calories Calories kcal 458 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 32 2 cholesterol Cholesterol (mg) mg 87 6 saturated sat Saturated Fat (g) gm 14 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 18.304911 14 sodium Sodium (mg) mg 2003 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 20 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 Recipe Category Meat Soups & Stews Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Crockery Cooker R087505 Beef Brisket Better Homes and Gardens 7/1/2006 Smoke, Sauce, and Friends p194 To keep underside of brisket from getting charred during cooking, smoke it on foil. http://images.meredith.com/bhg/images/recipe/s_R087505.jpg http://images.meredith.com/bhg/images/recipe/l_R087505.jpg SMOKER INSTRUCTIONS: At least 1 hour before grilling, soak wood chunks in enough water to cover. Drain before using. 1 2. Sprinkle Davis Dry Rub evenly over brisket; rub in with your fingers. Cut a sheet of foil slightly larger than the brisket. Poke several holes in the foil. Place brisket on foil. 2 3. In a smoker, arrange preheated coals, about half the drained wood chunks, and a water pan according to the manufacturer's directions. Pour hot water into pan. Place brisket and foil on the grill rack over water pan. Cover; smoke for 5 to 6 hours or until brisket is tender. Test tenderness by inserting fork into center of brisket and twisting. When fork twists easily, brisket is ready. Add additional coals, wood chunks, and water as needed. (Do not add wood after the first 2 hours of smoking. Too much smoke makes meat bitter.) 3 4. Remove brisket from smoker. Cover and let stand 15 minutes. Meanwhile, heat Brisket Barbecue Sauce in a saucepan over low heat. To serve brisket, trim away crusty outer layer; serve separately. Thinly slice brisket across the grain. Serve with Brisket Barbecue Sauce on the side. Makes 12 (4-1/4-ounce) servings. 4 CHARCOAL GRILL INSTRUCTIONS: At least 1 hour before grilling, soak 6 to 8 wood chunks in enough water to cover. Prepare grill for indirect grilling; arrange lit coals around a drip pan. Fill drip pan with hot water. Add half the wood chunks to coals. Place brisket and foil on grill rack over the drip pan. Cover and grill for 2-1/2 hours. Turn brisket and continue grilling for 1-1/2 to 2 hours or until brisket is tender. Add additional coals and wood as needed to maintain temperature and smoke. (Do not add additional wood after the first 2 hours of grilling. Too much smoke gives food a bitter flavor.) Test by inserting fork into center of brisket and twisting. When fork twists easily, brisket is ready. Serve as directed above. 5 GAS GRILL INSTRUCTIONS: Be sure to begin with a full tank of propane. Adjust heat for indirect cooking over medium-low heat. Add soaked wood chunks according to manufacturer's directions. Or wrap in foil and add to grill.* Place a small can or pan of hot water on the side of the grill rack over a lit burner. Place brisket, fat side up, on a rack in a roasting pan; set pan on grill rack over the unlit burner. Cover and grill for 2-1/2 hours or until brisket is very dark brown. Wrap brisket in foil, return to grill directly on grill rack. Cook 1-1/2 to 2 hours more or until tender. Serve as directed above. 6 FOR 25 SERVINGS: Double the recipe for both Davis Dry Rub and Brisket Barbecue Sauce and use two 5- to 5-1/2 pound fresh beef briskets. Prepare each brisket as directed above. Wrap each in heavy foil after slicing; refrigerate up to 2 days. 7 FOR 50 SERVINGS: Quadruple the recipe for both Davis Dry Rub and Brisket Barbecue Sauce and use four 5- to 5-1/2-pound fresh beef briskets. Prepare briskets as directed above, smoking two at a time. Wrap each in heavy foil after slicing; refrigerate up to 2 days. 8 *Test Kitchen Tip: To make a foil packet for smoking on a gas grill, place half the soaked wood chunks in the center of a 1218-inch sheet of heavy foil. Bring up two opposite edges of foil and make a pouch with a opening in the top of packet for smoke to escape. Repeat with remaining wood and a second sheet of foil. Place packets directly over heat on lava rocks, ceramic briquettes, or grates above the burner. 9 Test Kitchen Tip: To reheat on a charcoal grill, arrange medium-hot coals around the edge of the grill. Test for medium heat in the center of the grill. Place chilled brisket packets in the center of the grill rack, not over the heat. Cover and grill for 30 minutes or until heated through. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above. Packets also can be reheated in a 350 degree F oven for about 30 minutes. Davis Dry Rub: In a small bowl stir together 1/ 2 cup paprika, 1/3 cup black pepper, 1/4 cup salt, 1/4 cup chili powder, 1/4 cup ground cumin, 1/4 cup packed brown sugar, 3 Tbsp. granulated sugar, and 2 Tbsp. cayenne pepper. Transfer to a small airtight container or bag. Store at room temperature up to 6 months. For Brisket Barbecue Sauce, copy and paste this address into your browser window: http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=R087509 10 hard wood chunks such as mesquite or hickory 6 to 8 1 Davis Dry Rub (recipe follows) 1/2 cup 2 fresh beef brisket 1 5-lb. 3 Brisket Barbecue Sauce (see Recipe center) 1 recipe 4 calories Calories kcal 423 1 protein Protein (g) gm 51 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 145 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 1249 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 33 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling R087504 Pulled Pork Shoulder Better Homes and Gardens 7/1/2006 Smoke, Sauce, and Friends p193 This recipe and its peppery, vinegary sauce take their cues from the barbecues of North and South Carolina. http://images.meredith.com/bhg/images/recipe/s_R087504.jpg http://images.meredith.com/bhg/images/recipe/l_R087504.jpg 1. Smoker Instructions: At least 1 hour before smoke-cooking, soak wood chunks or chips in enough water to cover. Drain before using. 1 2. Sprinkle Davis Dry Rub evenly over meat; rub in with your fingers. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 to 5 hours or until roast is very tender. Add additional coals and water as needed to maintain temperature and moisture. (Do not add more wood after the first 2 hours of smoking. Too much smoke makes roast bitter.) 2 3. Remove roast from smoker. Cover roast with foil; let stand for 15 minutes. Using two forks, gently pull the roast into long thin strands. Mix about 1-1/2 cups Vinegar Barbecue Sauce with the pork to slightly moisten the meat. 3 4. To serve, pile pork onto buns. Sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue sauce and Kohlrabi Coleslaw. Makes 12 (4-1/4-ounce) to 18 servings. 4 25 SERVINGS: Prepare two 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 25. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven. Replenish pork as needed, do not allow meat to sit out for more than 2 hours. 5 50 SERVINGS: Prepare four 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 50. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven. Replenish pork as needed, do not allow meat to sit out more than two hours. 6 GAS GRILL INSTRUCTIONS: tart with a full tank of propane. Adjust heat for indirect cooking over medium-low heat. Add soaked wood chunks according to manufacturer's directions. Or wrap in foil and add to grill. Place pork shoulder on a rack in a roasting pan; set pan on grill rack over the unlit burner. Add 1/2 inch of water to pan. Cover and smoke 4 hours or until very tender, adding water to pan if necessary. Do not add more wood after the first 2 hours of smoking. Serve as directed above. 7 CHARCOAL GRILL INSTRUCTIONS: Prepare grill for indirect grilling. Arrange medium-hot coals around a foil pan. Fill drip pan with 1-inch of hot water. Test for medium heat above the drip pan. Add presoaked chunks or chips to coals. Place roast on grill rack and cover. Smoke as directed above, making sure to check food, temperature, and water once every hour. Do not add more wood after the first 2 hours of smoking. Serve as directed above. 8 Test Kitchen Tip: To make ahead, prepare as above through Step 3. Cover and refrigerate up to 3 days. Reheat in a Dutch oven over medium heat, stirring occasionally. 9 Davis Dry Rub: In a small bowl stir together 1/ 2 cup paprika, 1/3 cup black pepper, 1/4 cup salt, 1/4 cup chili powder, 1/4 cup ground cumin, 1/4 cup packed brown sugar, 3 Tbsp. granulated sugar, and 2 Tbsp. cayenne pepper. Transfer to a small airtight container or bag. Store at room temperature up to 6 months. 10 hickory wood chunks or 3 cups hickory wood chips 6 to 8 1 Davis Dry Rub (see below) 1/3 cup 2 boneless pork shoulder roast (sold in some regions as Boston butt) 1 5- to 5-1/2-lb. 3 Vinegar Barbecue Sauce 1 recipe 4 soft white hamburger buns 12 to 18 5 Bottled hot pepper sauce (optional) 6 Kohlrabi Coleslaw (see Recipe Center) 7 calories Calories kcal 439 1 protein Protein (g) gm 42 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 125 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 1012 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 26 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling R087329 Tex-Mex Chicken and Rice Casserole New Cook Book 14th edition 8/8/2006 poultry p474 http://images.meredith.com/bhg/images/recipe/s_R087329.jpg http://images.meredith.com/bhg/images/recipe/l_R087329.jpg 1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed). 1 2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole. 2 3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings. 3 Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving. 4 chopped onion (1 medium) 1/2 cup 1 olive oil 1 tablespoon 2 chicken-flavored rice and vermicelli mix 1 6.9-ounce package 3 chicken broth 1 14-ounce can 4 water 2 cups 5 chopped cooked chicken or turkey 2 cups 6 chopped seeded tomatoes (2 medium) 1 cup 7 canned diced green chile peppers, drained 3 tablespoons 8 dried basil, crushed 1 teaspoon 9 chili powder 1-1/2 teaspoons 10 ground cumin 1/8 teaspoon 11 black pepper 1/8 teaspoon 12 shredded cheddar cheese (2 ounces) 1/2 cup 13 calories Calories kcal 280 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 52 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 6.495291 14 sodium Sodium (mg) mg 931 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 11 16 starch Starch (d.e.) diabetic exchange 2 17 lean meat Lean Meat (d.e.) diabetic exchange 2 23 Recipe Category Beans, Rice & Grains Poultry Main Ingredient Vegetables Chicken Poultry Course Main Dish Popular Collections Low-Fat Make-Ahead One-Dish Meal Low-Calorie Casserole Ethnic Cuisine Mexican R087328 Pulled Chicken Sandwiches New Cook Book 14th edition 8/8/2006 Poultry p473 Pick up a roasted chicken from the deli at your supermarket on the way home, and you're halfway finished with dinner. http://images.meredith.com/bhg/images/recipe/s_R087328.jpg http://images.meredith.com/bhg/images/recipe/l_R087328.jpg 1. Cut the meat from the chicken, discarding skin and bones. Use 2 forks or your fingers to pull meat into shreds. 1 2. In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more. 2 3. Stir in tomato sauce, serrano peppers, thyme, molasses, water, and salt. Bring to boiling. Add the chicken; stirring gently to coat. Heat through. Serve on split rolls with pickle slices. Makes 6 sandwiches. 3 *Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them. Be sure to wash your hands thoroughly afterward. 4 purchased roasted chicken 1 1-3/4- to 2-pound 1 onion, cut into 1/4-inch slices 1 medium 2 olive oil 1 tablespoon 3 cider vinegar or white wine vinegar 1/3 cup 4 tomato sauce 1/2 cup 5 seeded and finely chopped fresh red and/or green serrano chile peppers 3 to 4 tablespoons 6 snipped fresh thyme 2 tablespoons 7 molasses 2 tablespoons 8 water 2 tablespoons 9 salt 1/2 teaspoon 10 kaiser rolls or hamburger buns, split 6 11 Bread-and-butter pickle slices or sweet pickle slices 12 calories Calories kcal 668 1 protein Protein (g) gm 50 11 carbohydrate Carbohydrate (g) gm 76 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 126 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 19 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 11.219139 14 sodium Sodium (mg) mg 1485 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 26 16 starch Starch (d.e.) diabetic exchange 5 17 lean meat Lean Meat (d.e.) diabetic exchange 5 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R087327 Deep-Dish Chicken Pot Pie New Cook Book 14th edition 8/8/2006 Poultry p473 http://images.meredith.com/bhg/images/recipe/s_R087327.jpg http://images.meredith.com/bhg/images/recipe/l_R087327.jpg 1. Prepare Pastry Topper; set aside. 1 2. In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish. 2 3. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg. 3 4. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings. 4 Pastry Topper: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13x9-inch rectangle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry. 5 Pastry Topper 1 recipe 1 chopped leek (3 medium) or onion (1 large) 1 cup 2 sliced fresh mushrooms 1 cup 3 sliced celery (1-1/2 stalks) 3/4 cup 4 chopped red sweet pepper (1 small) 1/2 cup 5 butter or margarine 2 tablespoons 6 all-purpose flour 1/3 cup 7 poultry seasoning 1 teaspoon 8 salt 1/4 teaspoon 9 black pepper 1/4 teaspoon 10 chicken broth 1-1/2 cups 11 half-and-half, light cream, or milk 1 cup 12 chopped, cooked chicken 2-1/2 cups 13 loose-pack frozen peas or frozen peas and carrots 1 cup 14 egg, beaten 1 15 calories Calories kcal 471 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 113 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.800202 14 sodium Sodium (mg) mg 543 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 19 16 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R087308 Duck Breast with Pears and Balsamic Vinaigrette New Cook Book 14th edition 8/8/2006 Poultry p486 Duck breast is a red meat, so it is okay to leave it a little pink in the middle. Cook it to 165°F for more well-done meat. http://images.meredith.com/bhg/images/recipe/s_R087308.jpg http://images.meredith.com/bhg/images/recipe/l_R087308.jpg 1. In a large ovenproof skillet cook pears in hot butter over medium heat for 8 to 10 minutes or until golden brown and tender, stirring frequently. Sprinkle with coarsely ground pepper; remove from skillet and set aside. 1 2. Trim excess fat from duck (do not remove skin). Score the skin in a diamond pattern. Season duck breasts with salt and 1/4 teaspoon pepper. 2 3. In the same skillet cook duck breasts, skin side down, over medium heat for 5 minutes. Turn and cook about 5 minutes more or until browned. Drain, reserving 2 tablespoons fat. Place pan in a 350 degree F oven; roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer inserted into the breast registers 155 degrees F. Remove duck from pan; cover and let stand for 10 minutes (the internal temperature will rise 5 degrees F during standing time). 3 4. For vinaigrette, in a screw-top jar combine reserved duck fat, the vinegar, mustard, and thyme. Cover and shake well to combine. 4 5. Slice duck breasts. To serve, arrange spinach on individual serving plates. Top with pears, duck breast slices, and toasted walnuts. Drizzle vinaigrette over top. Makes 4 servings. 5 pears, cored and sliced 2 1 butter 2 tablespoons 2 coarsely ground black pepper 1/8 teaspoon 3 boneless duck breast halves (with skin) 4 4 salt 1/4 teaspoon 5 freshly ground black pepper 1/4 teaspoon 6 balsamic vinegar 2 tablespoons 7 Dijon-style mustard 1 teaspoon 8 dried thyme, crushed 1/2 teaspoon 9 fresh baby spinach 4 cups 10 chopped toasted walnuts 1/4 cup 11 calories Calories kcal 573 1 protein Protein (g) gm 51 11 carbohydrate Carbohydrate (g) gm 18 8 total fat Total fat (g) gm 33 2 cholesterol Cholesterol (mg) mg 286 6 saturated sat Saturated Fat (g) gm 9 3 monounsaturated fat Monounsaturated Fat (g) gm 14 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 411 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 44 16 fruit Fruit (d.e.) diabetic exchange 1 18 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 7 23 Recipe Category Poultry Sub Category Duck Main Ingredient Poultry Course Main Dish R087306 Orange-Ginger Duck www.bhg.com 2/1/2004 Prize Tested Recipes p http://images.meredith.com/bhg/images/recipe/s_R087306.jpg http://images.meredith.com/bhg/images/recipe/l_R087306.jpg 1. Trim excess fat from duck (do not remove the skin); score skin. Place duck in a self-sealing plastic bag set in bowl. For marinade, combine orange peel, orange juice, 1/2 cup of the wine, 4 tablespoons of the honey, and 3 tablespoons of the ginger. Pour over duck in bag; seal. Refrigerate 4 to 24 hours; turn bag occasionally. 1 2. Remove duck from marinade; transfer marinade (about 1-3/4 cups) to a large saucepan. Add remaining wine. Bring to boiling; reduce heat. Boil gently, uncovered, 20 to 25 minutes or until reduced to 1-1/4 cups (watch carefully as mixture may foam over). 2 3. Preheat oven to 425 degree F. In 12-inch skillet heat oil over medium-high heat; add duck. Cook about 10 minutes or until browned, turning once (watch for spattering). Transfer duck, skin side up, to a 13x9x2-inch baking pan. Roast for 15 minutes or until an instant-read thermometer registers 170 degrees F, covering loosely with foil if duck begins to spatter. 3 4. Meanwhile, for glaze, add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to boiling; boil gently, uncovered, about 15 minutes or until reduced to 2/3 cup; stir frequently. Season to taste. Slice duck breasts and place on rice; spoon glaze over duck. Makes 6 servings. 4 *Note: If you can't find duck breasts at your local market, go online at www.duckling.org. 5 duck breast halves (with skin)* 6 boneless 1 finely shredded orange peel 1 tablespoon 2 orange juice 1 cup 3 dry white wine 1 cup 4 honey 6 tablespoons 5 grated fresh ginger 4 tablespoons 6 olive oil 1 tablespoon 7 chicken broth 1/4 cup 8 soy sauce 1 tablespoon 9 hot cooked rice 3 cups 10 calories Calories kcal 469 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 46 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 154 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 22 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 26.571645 14 sodium Sodium (mg) mg 402 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 28 16 Recipe Category Poultry Sub Category Duck Main Ingredient Poultry Course Main Dish Popular Collections Prize Tested Recipe R087204 Spice-Rubbed Turkey with Cranberry Barbecue Sauce New Cook Book 14th edition 8/8/2006 Poultry p480 For a more crusty, blackened-spice look, rub the spice mixture on the outside of the turkey breast. Be sure to cover with foil during the last 30 minutes to prevent burning. http://images.meredith.com/bhg/images/recipe/s_R087204.jpg http://images.meredith.com/bhg/images/recipe/l_R087204.jpg 1. Preheat oven to 400 degrees F. Coat a large shallow roasting pan and roasting rack with cooking spray. In a small bowl combine brown sugar, paprika, garlic powder, salt, cumin, chili powder, and 3/4 teaspoon of the pepper. Place turkey, bone side down, on rack in prepared pan. Set aside. 1 2. Starting at the breast bone of turkey portions, use your fingers to loosen the skin from the meat; leave skin attached at the top. Spread spice mixture evenly under skin over the breast meat. Insert a meat thermometer into thickest part of the breast. (The thermometer should not touch bone.) 2 3. Roast turkey, uncovered, on the lower rack of the oven for 20 minutes. Reduce the oven temperature to 350 degrees F; roast for 60 to 90 minutes longer or until juices run clear and turkey is no longer pink (170 degrees F), occasionally spooning pan juices over turkey. Transfer turkey to a cutting board. Let stand, covered with foil, for 10 to 15 minutes before slicing. 3 4. Meanwhile, for barbecue sauce, in a medium saucepan cook onion in hot oil over medium heat about 5 minutes or until tender. Add cranberry sauce, chili sauce, vinegar, Worcestershire sauce, and the remaining 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until thickened, stirring occasionally. Serve with the turkey. Makes 10 servings. 4 5. Favorite Low-Fat Menu 5 Nonstick cooking spray 1 packed dark brown sugar 2 tablespoons 2 paprika 2 teaspoons 3 garlic powder 2 teaspoons 4 salt 1-1/2 teaspoons 5 ground cumin 1 teaspoon 6 chili powder 1 teaspoon 7 freshly ground black pepper 1 teaspoon 8 bone-in turkey breast portions with bone 2 3- to 3 1/2-pound 9 chopped onion (1 large) 1 cup 10 cooking oil 1 tablespoon 11 whole cranberry sauce 1 16-ounce can 12 bottled chili sauce 1/3 cup 13 cider vinegar 1 tablespoon 14 Worcestershire sauce 1 teaspoon 15 calories Calories kcal 413 1 protein Protein (g) gm 57 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 167 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 20 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 707 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 17 16 other carb Other Carbohydrates (d.e.) diabetic exchange 1.5 20 very lean meat Very Lean Meat (d.e.) diabetic exchange 8 22 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Course Main Dish Popular Collections Low-Fat Holiday Thanksgiving R087183 Chicken Breasts with Tomatillo Salsa New Cook Book 14th edition 8/8/2006 Poultry p469 Although tomatillos look like tiny green tomatoes, their acidic flavor hints of lemon and apple. For a speedier dinner, omit tomatillo salsa and substitute 1-1/2 cups purchased green salsa. http://images.meredith.com/bhg/images/recipe/s_R087183.jpg http://images.meredith.com/bhg/images/recipe/l_R087183.jpg 1. In a resealable plastic bag combine cornmeal, flour, chili powder, salt, and pepper. Add chicken pieces, a few at a time. Seal bag; shake to coat. 1 2. In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. 2 3. Meanwhile, for salsa, coarsely chop tomatillos (you should have about 1 cup). In a small bowl stir together tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken. Makes 4 servings. 3 yellow cornmeal 2 tablespoons 1 all-purpose flour 2 tablespoons 2 chili powder 1 tablespoon 3 salt 1/2 teaspoon 4 black pepper 1/4 teaspoon 5 skinless, boneless chicken breast halves 4 6 cooking oil 2 tablespoons 7 can tomatillos, rinsed and drained 1 13-ounce 8 snipped fresh cilantro 3 tablespoons 9 finely chopped onion 3 tablespoons 10 lime juice 2 tablespoons 11 fresh jalapeno chile pepper, seeded and finely chopped 1 12 calories Calories kcal 258 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 66 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 1065 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 20 16 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 25 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R087177 Pepper-Lime Chicken New Cook Book 14th edition 8/8/2006 Poultry p467 http://images.meredith.com/bhg/images/recipe/s_R087177.jpg http://images.meredith.com/bhg/images/recipe/l_R087177.jpg 1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes. 1 2. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown. 2 3. Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170 degrees F). If desired, serve with salsa and lime wedges. Makes 6 servings. 3 skinless, boneless chicken breast halves 6 1 finely shredded lime peel 1 teaspoon 2 lime juice 1/3 cup 3 cooking oil 3 tablespoons 4 dried thyme or basil, crushed 1 teaspoon 5 coarsely ground black pepper 1/2 teaspoon 6 salt 1/4 teaspoon 7 garlic, minced 2 cloves 8 Bottled salsa (optional) 9 Lime wedges (optional) 10 calories Calories kcal 240 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 180 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 7 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 5 22 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R087176 Baked Chicken Chiles Rellenos www.bhg.com 1/9/2006 mexican p Expect lots of compliments when you serve these chicken rolls; each has cheese and chile peppers nestled inside. http://images.meredith.com/bhg/images/recipe/s_R087176.jpg http://images.meredith.com/bhg/images/recipe/l_R087176.jpg 1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick Remove plastic wrap. 1 2. In a shallow dish combine the flour, cornmeal, and ground red pepper. Place egg in another shallow dish; add water and beat lightly to combine. 2 3. For each roll, place a chile pepper half on a chicken piece near an edge. Place a cheese stick on the chile pepper near an edge. Sprinkle with some of the cilantro or parsley and black pepper. Fold in sides; roll up, starting from edge with cheese. Secure with wooden toothpicks. 3 4. Dip rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Drizzle with butter. 4 5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, heat salsa; serve over chicken. If desired, garnish with additional cilantro. Makes: 6 servings 5 skinless, boneless chicken breast halves 6 1 all-purpose flour 1/3 cup 2 cornmeal 3 tablespoons 3 ground red pepper 1/4 teaspoon 4 egg 1 5 water 1 tablespoon 6 whole green chile peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total) 1 4-ounce can 7 Monterey Jack cheese, cut into six 2x1/2-inch sticks 2 ounces 8 snipped fresh cilantro or fresh parsley 2 tablespoons 9 black pepper 1/4 teaspoon 10 butter or margarine, melted 2 tablespoons 11 green or red salsa 1 8-ounce jar 12 Snipped fresh cilantro (optional) 13 calories Calories kcal 260 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 10 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 120 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 381 7 calcium Calcium (DV%) % 13 15 iron Iron (DV%) % 10 16 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 4 23 Main Ingredient Chicken Course Main Dish Popular Collections Low-Fat Ethnic Cuisine Mexican R087175 One-Dish Turkey and Biscuits New Cook Book 14th edition 8/8/2006 Poultry p476 Serve this creamy comfort food on a chilly day. http://images.meredith.com/bhg/images/recipe/s_R087175.jpg http://images.meredith.com/bhg/images/recipe/l_R087175.jpg 1. In a medium saucepan stir together broth, onion, and celery. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Add peas and carrots; return to boiling. 1 2. In a small bowl stir together 1 cup of the milk and the flour until smooth; stir into vegetable mixture in saucepan. Cook and stir until thickened and bubbly. Stir in turkey, sage, and pepper. Transfer to a 2-quart casserole. 2 3. In a small bowl combine biscuit mix, the remaining 1/2 cup milk, and the parsley. Stir with a fork just until moistened. Spoon into 8 mounds on top of the hot turkey mixture in casserole. Bake, uncovered, in a 425 degree F oven for 20 to 25 minutes or until biscuits are golden brown. Makes 4 servings. 3 4. Tip: Low-Fat Menu 4 chicken broth 1 cup 1 finely chopped onion (1 medium) 1/2 cup 2 finely chopped celery (1 stalk) 1/2 cup 3 loose-pack frozen peas and carrots 1-1/2 cups 4 milk 1-1/2 cups 5 all-purpose flour 3 tablespoons 6 cubed cooked turkey breast 2 cups 7 dried sage, crushed 1/2 teaspoon 8 black pepper 1/8 teaspoon 9 packaged biscuit mix 1-1/4 cups 10 dried parsley flakes, crushed 2 teaspoons 11 calories Calories kcal 368 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 41 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 68 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.266734 14 sodium Sodium (mg) mg 853 7 calcium Calcium (DV%) % 21 15 iron Iron (DV%) % 18 16 starch Starch (d.e.) diabetic exchange 2 17 milk Milk (d.e.) diabetic exchange .5 19 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2.5 22 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Course Main Dish Popular Collections Low-Fat One-Dish Meal R087173 Chicken with Pan Sauce New Cook Book 14th edition 8/8/2006 Poultry p466 One recipe with four easy and delicious variations. What kind of mood are you in tonight? http://images.meredith.com/bhg/images/recipe/s_R087173.jpg http://images.meredith.com/bhg/images/recipe/l_R087173.jpg 1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle with salt and pepper. 1 2. In a large skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. 2 3. Add wine, broth, and shallot to the hot skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently for 10 to 15 minutes or until liquid is reduced to 1/4 cup*. Reduce heat to medium-low. 3 4. Stir in cream. Add remaining 4 tablespoons butter, 1 tablespoon at a time, stirring until butter is melted after each addition. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve sauce over chicken. Makes 4 servings. 4 Lemon-Herb Sauce: Prepare as above, except stir 2 teaspoons fresh lemon juice and 2 teaspoons snipped fresh thyme, chervil, or parsely into the finished sauce. 5 Balsamic-Caper Sauce: Prepare as above, except stir 2 teaspoons balsamic vinegar and 2 teaspoons drained capers into the finished sauce. 6 Mustard Sauce: Prepare as above, except stir 1 tablespoon snipped fresh Italian parsley and 2 teaspoons Dijon-style mustard into the finished sauce. 7 Mushroom-Tomato Sauce: Prepare as above through step 1. In a large skillet cook 1 cup sliced fresh shiitake, porcini, or button mushrooms in 1 tablespoon of the butter over medium heat until tender. Remove mushrooms from skillet. Continue as directed in step 2, using the same skillet. Add cooked mushrooms along with 2 tablespoons snipped, drained oil-packed dried tomatoes with the cream. There will be only 3 tablespoons of butter to add in step 4. Stir 2 teaspoons snipped fresh basil or parsley into the finished sauce. 8 *Note: It is important to reduce the liquid to 1/4 cup in step 3 or the sauce will be too thin. 9 skinless, boneless chicken breast halves 4 1 salt 1/4 teaspoon 2 freshly ground black pepper 1/4 teaspoon 3 cold butter 5 tablespoons 4 dry white wine 2/3 cup 5 chicken broth 1/2 cup 6 finely chopped shallot or onion 1/4 cup 7 whipping cream 2 tablespoons 8 calories Calories kcal 325 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 117 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 444 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 6 16 very lean meat Very Lean Meat (d.e.) diabetic exchange 4 22 35 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Poultry Course Main Dish R087169 Herb-Roasted Chicken New Cook Book 14th edition 8/8/2006 Poultry p476 http://images.meredith.com/bhg/images/recipe/s_R087169.jpg http://images.meredith.com/bhg/images/recipe/l_R087169.jpg 1. Preheat oven to 375 degrees F. Rinse the inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back (see photo); tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush with melted butter; rub garlic over chicken. 1 2. In a small bowl stir together basil, sage, thyme, salt, and lemon-pepper seasoning; rub onto chicken. If desired, insert a meat thermometer into center of an inside thigh muscle (see photo). (The thermometer should not touch bone.) 2 3. Roast, uncovered, for 75 to 90 minutes or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F). Remove chicken from oven. Cover; let stand for 10 minutes before carving. Makes 4 servings. 3 4. Herb-Roasted Chicken and Vegetables: Before roasting chicken, in a large saucepan bring lightly salted water to boiling. Add 1 pound red potatoes, quartered (or halved, if small); 3 carrots, halved lengthwise and cut into 1-inch pieces; and 1 medium turnip, peeled and cut into 1-1/2-inch pieces. Add to boiling water. Return to boiling; reduce heat. Cover and simmer for 5 minutes; drain. Add drained vegetables and 1 medium onion, cut into 1-inch chunks, to the bottom of the roasting pan around chicken. Drizzle vegetables with 2 tablespoons melted butter or margarine and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast as directed above, stirring vegetables once or twice during roasting. To serve, place chicken on serving platter. Arrange vegetables on serving platter around chicken. Nutrition Facts per 4 ounces chicken + 2/3 cup vegetables: 799 cal., 51 g total fat (17 g sat. fat), 233 mg chol., 657 mg sodium, 28 g carbo., 4 g dietary fiber, 54 g protein. Daily Values: 119% vit. A, 50% vit. C, 9% calcium, 24% iron. Exchanges: 1 1/2 Starch, 7 Medium-Fat Meat, 1 Vegetable, 2 1/2 Fat 4 whole broiler chicken 1 3-1/2 to 4-pound 1 butter or margarine, melted 2 tablespoons 2 garlic, minced 2 cloves 3 dried basil, crushed 1 teaspoon 4 ground sage 1/2 teaspoon 5 dried thyme, crushed 1/2 teaspoon 6 salt 1/4 teaspoon 7 lemon-pepper seasoning or ground black pepper 1/4 teaspoon 8 calories Calories kcal 625 1 protein Protein (g) gm 50 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 45 2 cholesterol Cholesterol (mg) mg 217 6 saturated sat Saturated Fat (g) gm 14 3 monounsaturated fat Monounsaturated Fat (g) gm 19 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.133367 14 sodium Sodium (mg) mg 408 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 14 16 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 7 24 Recipe Category Poultry Sub Category Chicken Main Ingredient Cheese Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R087164 Maryland Fried Chicken with Creamy Gravy New Cook Book 14th edition 8/8/2006 Poultry p458 What sets this fried chicken apart from the typical recipe is that milk is added after partially cooking the chicken so the pieces simmer rather than fry. http://images.meredith.com/bhg/images/recipe/s_R087164.jpg http://images.meredith.com/bhg/images/recipe/l_R087164.jpg 1. In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture. 1 2. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well. 2 3. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings. 3 Creamy Gravy: Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups. 4 egg, beaten 1 1 milk 3 tablespoons 2 finely crushed saltine crackers (28 crackers) 1 cup 3 dried thyme, crushed 1 teaspoon 4 paprika 1/2 teaspoon 5 black pepper 1/8 teaspoon 6 meaty chicken pieces (breasts, thighs, and drumsticks) 2-1/2 to 3 pounds 7 cooking oil 2 to 3 tablespoons 8 milk 1 cup 9 Creamy Gravy 1 recipe 10 Mashed Potatoes (page 000) (optional) 1 recipe 11 calories Calories kcal 404 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 19 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 131 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 6 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 423 7 calcium Calcium (DV%) % 17 15 iron Iron (DV%) % 14 16 starch Starch (d.e.) diabetic exchange 1 17 milk Milk (d.e.) diabetic exchange .5 19 lean meat Lean Meat (d.e.) diabetic exchange 4 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R086964 Prosciutto-and-Cheese-Stuffed Pork Roll-Ups Simply Perfect Grilling 2006 4/18/2006 State Fair Winners p http://images.meredith.com/bhg/images/recipe/s_R086964.jpg http://images.meredith.com/bhg/images/recipe/l_R086964.jpg 1. Pound each loin slice between layers of plastic wrap until slightly less than 1/4 inch thick. Remove plastic and set pork aside. 1 2. In a medium skillet, cook onion and garlic in hot oil over medium heat about 3 minutes or until tender. Remove mixture from heat; stir in soft bread crumbs, prosciutto, cheese, herbs, red pepper, salt, and pepper. 2 3. Divide crumb mixture into fourths and spread one portion onto each pork slice. Roll up, folding in sides slightly, and secure with a toothpick or small wooden skewer. 3 4. Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over pan. Cover; grill about 25 minutes or until juices run clear (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Cover; grill as above.) Combine honey and orange juice; brush on meat. Cover and grill for 1 minute more. 4 5. To serve, cut rolls into 1-inch-thick slices. If desired, garnish with herbs. Makes 4 servings. 5 boneless tenderized pork loin slices 4 4-- to 6-ounce 1 finely chopped onion 1/4 cup 2 garlic, minced 1 clove 3 cooking oil 1 tablespoon 4 soft bread crumbs 3 tablespoons 5 prosciutto, finely chopped 2 ounces 6 provolone cheese, finely chopped 2 ounces 7 snipped fresh basil 1 tablespoon 8 snipped fresh thyme 1 teaspoon 9 snipped fresh sage 1 teaspoon 10 crushed red pepper 1/4 to 1/2 teaspoon 11 honey 1 tablespoon 12 orange juice 2 teaspoons 13 Fresh herbs (optional) 14 calories Calories kcal 291 1 protein Protein (g) gm 33 11 carbohydrate Carbohydrate (g) gm 7 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 91 6 saturated sat Saturated Fat (g) gm 5 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 734 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 7 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R086962 Smoked Italian-Crusted Pork Loin Simply Perfect Grilling 2006 4/18/2006 State Fair Winners p http://images.meredith.com/bhg/images/recipe/s_R086962.jpg http://images.meredith.com/bhg/images/recipe/l_R086962.jpg 1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. For rub, in a small bowl, stir together garlic, olive oil, basil, and oregano. Using your fingers, rub mixture over entire pork loin. Cover and chill roast or at least 2 hours or overnight. 1 2. In a shallow dish, combine bread crumbs and Parmesan cheese. Roll the pork loin in mixture to coat. 2 3. Drain wood chunks. In a smoker, arrange preheated coals, the drained wood chunks, and the water pan according to manufacturer's directions. Pour water into water pan. Place meat on grill rack over water pan. Cover and smoke for 3-1/2 to 4 hours or until an instant-read thermometer inserted into the center of the roast registers 155 degrees F. Add additional coals and water as needed. 3 4. Remove meat from smoker. Cover with foil; let stand for 10 minutes before carving. (The meat's temperature will rise about 5 degrees F during standing time.) 4 5. If desired, serve with grilled vegetables; garnish with oregano. Makes 12 servings. 5 wood chunks (such as oak, hickory, apple, or pecan) 3 to 4 1 garlic cloves, finely chopped 4 2 olive oil 2 Tbsp. 3 dried basil, crushed 1 Tbsp. 4 dried oregano, crushed 1 Tbsp. 5 boneless pork top loin roast (double loin, tied) 1 4-lb. 6 soft Italian bread crumbs 1 cup 7 grated Parmesan cheese 1/4 cup 8 Grilled vegetables (optional) 9 Fresh oregano (optional) 10 calories Calories kcal 250 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 84 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 106 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 9 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients R086961 Peking Pork Tenderloin with Dijon Sauce Simply Perfect Grilling 2006 4/18/2006 State Fair Winners p A heavy red wine or dark beer pairs well with this flavorful dish. http://images.meredith.com/bhg/images/recipe/s_R086961.jpg http://images.meredith.com/bhg/images/recipe/l_R086961.jpg 1. Sprinkle meat with onion powder. Place in a shallow baking dish. Pour the 1/3 cup stir-fry sauce over meat. Sprinkle with pepper. Cover and chill for 1-1/2 hours. 1 2. Meanwhile, in a small bowl, whisk together mayonnaise, the 3 tablespoons stir-fry sauce, mustard, and oil. Cover and chill sauce until serving time. 2 3. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted into the center of tenderloin registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust heat for indirect cooking. Grill as above.) 3 4. Remove meat from grill. Cover with foil; let stand for 10 minutes before carving. (The meat's temperature will rise about 5 degrees F during standing.) Cut meat into 1/2-inch-thick slices. Serve with sauce and, if desired, pea pods and carrots. Makes 6 to 8 servings. 4 pork tenderloins 2 lb. 1 onion powder 1/2 tsp. 2 bottled stir-fry sauce 1/3 cup 3 ground black pepper 1/4 tsp. 4 light mayonnaise 1/2 cup 5 bottled stir-fry sauce 3 Tbsp. 6 Dijon-style mustard 2 Tbsp. 7 cooking oil 1 tsp. 8 Stir-fried pea pods and carrots (optional) 9 calories Calories kcal 270 1 protein Protein (g) gm 34 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 105 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 810 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 11 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R086955 Pork Pocket Delight Simply Perfect Grilling 2006 4/18/2006 State Fair Winners p http://images.meredith.com/bhg/images/recipe/s_R086955.jpg http://images.meredith.com/bhg/images/recipe/l_R086955.jpg In a small bowl, stir together cream cheese and cumin; set aside. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone. Spoon one-fourth of the cream cheese mixture into the pocket of each chop. Secure openings with wooden toothpicks. Sprinkle chops with salt and pepper. 1 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust grill for indirect cooking. Grill as above.) 2 Meanwhile, for glaze, in a small saucepan, stir together preserves, cranberries, and horseradish. During the last 5 minutes of grilling, place pan over the heat on the outside edge of the grill. To serve, spoon some of the glaze over the chops. Pass remaining glaze. Makes 4 servings. 3 cream cheese, softened 6 oz. 1 ground cumin 1 tsp. 2 pork loin or rib chops, cut 1 to 1-1/4 inches thick 4 3 Salt and ground black pepper 4 apricot preserves 2/3 cup 5 dried cranberries 1/4 cup 6 prepared horseradish 2 Tbsp. 7 calories Calories kcal 607 1 protein Protein (g) gm 46 11 carbohydrate Carbohydrate (g) gm 45 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 152 6 saturated sat Saturated Fat (g) gm 13 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 32 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 7.085772 14 sodium Sodium (mg) mg 393 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 13 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Grilling Appliance Grill, Outdoor R086953 Summer Pork Chops with Corn-Mango Salsa Simply Perfect Grilling 2006 4/18/2006 State Fair Winners p http://images.meredith.com/bhg/images/recipe/s_R086953.jpg http://images.meredith.com/bhg/images/recipe/l_R086953.jpg 1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well. Add onion; mix well. Add chops; seal bag and turn to coat chops. Marinate in the refrigerator for 12 hours or overnight. 1 2. Drain chops; discard marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above.) Serve chops with Corn-Mango Salsa and, if desired, green and yellow beans. Makes 6 servings. 2 3. Corn-Mango Salsa: Husk 2 ears fresh sweet corn and brush with olive oil, coating all sides. Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. Remove from grill; cool. Cut kernels from ears. In a bowl, combine corn kernels; 1 medium mango, seeded, peeled, and finely chopped; 1/2 cup finely chopped red sweet pepper; 1/4 cup chopped sweet onion; 1/4 cup fresh lemon juice; 2 tablespoons cooking oil; 2 tablespoons snipped fresh mint; 1 tablespoon snipped fresh cilantro; and 1/4 teaspoon salt. Toss gently to mix. 3 olive oil 1/3 cup 1 blackened steak seasoning 2 Tbsp. 2 garlic powder 2 tsp. 3 large onion, thinly sliced 1 4 boneless pork loin chops, cut 1 -inch thick 6 5 Corn-Mango Salsa 6 Steamed green and yellow beans (optional) 7 calories Calories kcal 479 1 protein Protein (g) gm 53 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 124 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 13 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 42.514632 14 sodium Sodium (mg) mg 758 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 11 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R086952 Elway's--Rosemary Rack of Lamb Simply Perfect Grilling 2006 4/18/2006 Steakhouse p http://images.meredith.com/bhg/images/recipe/s_R086952.jpg http://images.meredith.com/bhg/images/recipe/l_R086952.jpg 1. Trim fat from bones and roast. Sprinkle generously with salt and pepper. 1 2. In a food processor or blender, combine cornflakes, panko, and rosemary. Cover and process or blend until finely chopped. In a small bowl, stir together crumb mixture and melted butter; set aside. 2 3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the lamb roast, bone side down, on the grill rack over the pan. Cover and grill to desired doneness. Allow 50 to 60 minutes for medium-rare doneness (140 degrees F) or 1 to 1-1/2 hours for medium doneness (155 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place lamb on rack in a roasting pan; place on grill rack. Cover; grill as above.) 3 4. Firmly pat crumb mixture on and around the top of the roast. Cover and grill 3 minutes more or until crumbs are golden. Cover with foil; let stand for 10 minutes before carving. (The meat's temperature will rise about 5 degrees F during standing.) Makes 4 servings. 4 lamb rib roast 1 2-lb. 1 Salt and ground black pepper 2 cornflakes 1 cup 3 panko (Japanese-style) bread crumbs 1/2 cup 4 dried rosemary, crushed 1 Tbsp. 5 butter, melted 1/4 cup 6 calories Calories kcal 316 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 12 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 94 6 saturated sat Saturated Fat (g) gm 10 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 358 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 22 16 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Grilling Appliance Grill, Outdoor R086951 Flank Steak with Vegetable Skewers Simply Perfect Grilling 2006 4/18/2006 Steakhouse p http://images.meredith.com/bhg/images/recipe/s_R086951.jpg http://images.meredith.com/bhg/images/recipe/l_R086951.jpg 1. In a large bowl, combine Spice Rub and steak pieces. Stir to coat steak. On eight long metal skewers, alternately thread steak, mushrooms, tomatoes, zucchini, onion, and sweet pepper. 1 2. Brush mushrooms and vegetables with olive oil. Sprinkle with salt and pepper. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until desired doneness, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover; grill as above.) 2 3. Serve meat and vegetables with BBQ Sauce. Makes 8 servings. 3 4. Spice Rub: In a small bowl, stir together 4 teaspoons garlic powder; 1 teaspoon dried oregano, crushed; 1/2 teaspoon sea salt; 1/2 teaspoon sugar; 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon paprika; and 1/2 teaspoon coarsely ground black pepper. 4 5. BBQ Sauce: In a 2-quart saucepan, stir together 5 cloves roasted garlic or 2 teaspoons bottled minced roasted garlic, 1 cup ketchup, 1/2 cup finely chopped celery, 1/2 cup finely chopped red onion, 1/2 cup water, 1/4 cup packed brown sugar, 1/4 cup butter, 1/4 cup Worcestershire sauce, 1/4 cup cider vinegar, 1 tablespoon chili powder, 1 teaspoon instant espresso powder, 1/2 teaspoon salt, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes or until thickened, stirring occasionally. Cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth. Makes about 1-3/4 cups. 5 Spice Rub 1 beef flank steak, cut into 1-1/2-inch pieces 2 lb. 2 button mushrooms 8 3 cherry tomatoes 8 4 zucchini, cut into 3/4-inch pieces 1 small 5 onion, cut into wedges 1 small 6 red sweet pepper, cut into 1-inch pieces 1 small 7 olive oil 2 Tbsp. 8 Salt and ground black pepper 9 BBQ Sauce 10 calories Calories kcal 358 1 protein Protein (g) gm 27 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 18 2 cholesterol Cholesterol (mg) mg 61 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 18 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 28.933569 14 sodium Sodium (mg) mg 835 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 19 16 Recipe Category Meat Sauces & Relishes Sub Category Savory Sauces Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R086830 Turkey Piccata with Fettuccine Heart Healthy Recipes - Albertson's 3/1/2006 Chicken and Turkey p63 Serve this exceptional dish with steamed broccoli, asparagus, or Brussels sprouts. The tasty juices and crusty flavor bits left in the pan after cooking the turkey jump-start a snappy pan sauce. http://images.meredith.com/bhg/images/recipe/s_R086830.jpg http://images.meredith.com/bhg/images/recipe/l_R086830.jpg 1. Cook pasta according to package directions; drain. Meanwhile, in a small bowl stir together flour and lemon-pepper seasoning; set aside. 1 2. Cut each turkey tenderloin in half crosswise to make 1/2-inch pieces. Dip pieces in flour mixture to coat. 2 3. In a large skillet cook turkey in hot oil over medium-high heat for 6 to 10 minutes or until light golden and no longer pink (170 degrees F), turning once. Remove turkey from pan; cover and keep warm. 3 4. For sauce, add wine, lemon juice, the water, and bouillon granules to skillet, scraping up crusty bits from bottom of skillet. If desired, stir in capers. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; stir in snipped parsley. 4 5. To serve, divide pasta among 4 dinner plates. Divide turkey pieces among dinner plates. Spoon sauce over all. If desired, serve with lemon wedges and garnish with parsley sprigs. Makes 4 servings. 5 whole wheat or regular dried fettuccine or linguine 6 ounces 1 all-purpose flour 1/4 cup 2 lemon-pepper seasoning or black pepper 1/2 teaspoon 3 turkey breast tenderloins (about 1 pound total) 2 4 olive oil or cooking oil 2 tablespoons 5 dry white wine 1/3 cup 6 lemon juice 2 tablespoons 7 water 2 tablespoons 8 instant chicken bouillon granules 1/2 teaspoon 9 capers, rinsed and drained (optional) 1 tablespoon 10 snipped fresh parsley 2 tablespoons 11 Lemon wedges (optional) 12 Fresh parsley sprigs (optional) 13 calories Calories kcal 379 1 protein Protein (g) gm 35 11 carbohydrate Carbohydrate (g) gm 39 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 70 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 5.90481 14 sodium Sodium (mg) mg 296 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 19 16 starch Starch (d.e.) diabetic exchange 2.5 17 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 3.5 24 30 minutes Start to Finish: Recipe Category Pasta Poultry Sub Category Turkey Main Ingredient Pasta Turkey Poultry Course Main Dish R086826 Sweet-and-Sour Chicken Heart Healthy Recipes - Albertson's 3/1/2006 Chicken and Turkey p64 http://images.meredith.com/bhg/images/recipe/s_R086826.jpg http://images.meredith.com/bhg/images/recipe/l_R086826.jpg 1. For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside. 1 2. In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside. 2 3. Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice. Makes 6 servings. 3 reduced-sodium chicken broth 3/4 cup 1 red wine vinegar 3 tablespoons 2 reduced-sodium soy sauce 2 tablespoons 3 sugar 4 teaspoons 4 cornstarch 1 tablespoon 5 garlic, minced 1 clove 6 carrots, thinly sliced 2 medium 7 red sweet pepper, cut into bite-size strips (1 cup) 1 medium 8 cooking oil 4 teaspoons 9 fresh pea pods, tips and stems removed 1 cup 10 skinless, boneless chicken breast halves, cut into 1-inch pieces 12 ounces 11 pineapple chunks (juice-pack), drained 1 8-ounce can 12 hot cooked brown rice 3 cups 13 calories Calories kcal 265 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 37 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 33 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 11 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 315 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 7 16 starch Starch (d.e.) diabetic exchange 1.5 17 other carb Other Carbohydrates (d.e.) diabetic exchange 1 20 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 2 22 30 minutes Start to Finish: Recipe Category Poultry Beans, Rice & Grains Sub Category Chicken Rice Main Ingredient Chicken Vegetables Rice or Grains Fruit Course Main Dish Popular Collections Kids' Favorites 8 or Fewer Ingredients R086824 Summer Chicken and Mushroom Pasta Heart Healthy Recipes - Albertson's 3/1/2006 Chicken and Turkey p65 http://images.meredith.com/bhg/images/recipe/s_R086824.jpg http://images.meredith.com/bhg/images/recipe/l_R086824.jpg 1. Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm. 1 2. Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic; cook and stir about 5 minutes or until chicken is tender and no longer pink. Remove from skillet; keep warm. 2 3. Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally. Carefully add chicken broth and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat. 3 4. Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; toss to coat. Transfer to a serving dish; sprinkle with shaved Parmesan cheese and freshly ground pepper. Serve immediately. Makes 6 servings. 4 packaged dried whole wheat or regular penne pasta 8 oz. 1 skinless, boneless chicken breast halves, cut into bite-size strips 12 oz. 2 salt 1/4 tsp. 3 freshly ground black pepper 1/8 tsp. 4 olive oil or cooking oil, divided 2 Tbsp. 5 large cloves garlic, minced 3 6 sliced fresh mushrooms 3 cups 7 medium onion, thinly sliced 1 8 chicken broth 1/2 cup 9 dry white wine 1/4 cup 10 cherry tomatoes, halved 1 cup 11 shredded basil leaves 1/4 cup 12 snipped fresh oregano 3 Tbsp. 13 shaved Parmesan cheese 1/4 cup 14 freshly ground black pepper 1/8 tsp. 15 calories Calories kcal 284 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 35 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 271 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 11 16 30 minutes Start to Finish: Recipe Category Pasta Poultry Sub Category Chicken Main Ingredient Pasta Poultry Chicken Course Main Dish R086823 Steak Salad with Buttermilk Dressing Heart Healthy Recipes - Albertson's 3/1/2006 Main Dish Salads p35 Beef is one of the best sources of iron and zinc, two minerals in which many women are deficient. Choose deeply colored mixed greens for the most flavor and phytochemicals. http://images.meredith.com/bhg/images/recipe/s_R086823.jpg http://images.meredith.com/bhg/images/recipe/l_R086823.jpg 1. Arrange salad greens, carrots, sweet pepper, and tomatoes on 4 dinner plates. Set aside. Trim fat from meat. Cut meat across the grain into thin bite-size strips. 1 2. Lightly coat a large skillet with cooking spray. Heat over medium-high heat. Add meat. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Remove from heat. Stir in basil. 2 3. To serve, spoon the warm meat mixture over greens mixture. Drizzle with Buttermilk Dressing. If desired, garnish with additional tomatoes. Serve immediately. Makes 4 servings. 3 Buttermilk Dressing: In a small bowl combine 1/2 cup plain low-fat yogurt, 1/3 cup buttermilk, 3 tablespoons freshly grated Parmesan cheese, 3 tablespoons finely chopped red onion, 3 tablespoons light mayonnaise dressing or salad dressing, 2 tablespoons snipped fresh parsley, 1 tablespoon white wine vinegar or lemon juice, 1 clove garlic, minced, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cover and refrigerate at least 30 minutes or until ready to serve. 4 Buttermilk Dressing (see recipe below) 1 recipe 1 torn, mixed salad greens 8 cups 2 carrots, cut into thin bite-size strips 2 medium 3 yellow sweet pepper, cut into thin bite-size strips 1 medium 4 cherry or pear-shaped tomatoes, halved 1 cup 5 boneless beef top sirloin steak 8 ounces 6 Nonstick cooking spray 7 finely shredded fresh basil 1/4 cup 8 calories Calories kcal 226 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 32 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 106.877061 14 sodium Sodium (mg) mg 387 7 calcium Calcium (DV%) % 20 15 iron Iron (DV%) % 13 16 vegetables Vegetables (d.e.) diabetic exchange 3 21 lean meat Lean Meat (d.e.) diabetic exchange 2 23 30 minutes Start to Finish: Recipe Category Salads & Dressings Meat Sub Category Salads Beef Main Ingredient Beef Course Main Dish R086819 Risotto Primavera Heart Healthy Recipes - Albertson's 3/1/2006 Side Dishes p22 Bright green peas and yellow squash stud the creamy Arborio rice in this delicious lemon-scented side dish. http://images.meredith.com/bhg/images/recipe/s_R086819.jpg http://images.meredith.com/bhg/images/recipe/l_R086819.jpg 1. In a 3-quart saucepan cook celery, shallots or green onions, garlic, and pepper in hot butter until tender. Add uncooked rice. Cook and stir for 2 minutes more. 1 2. Carefully stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. (Do not lift cover.) Remove from heat. 2 3. Stir in peas, squash or zucchini, and lemon peel. Cover and let stand 5 minutes. Serve immediately. If desired, garnish with fresh herb sprigs. Makes 6 servings. 3 thinly sliced celery 1/4 cup 1 thinly sliced shallots or green onions 1/4 cup 2 cloves garlic, minced 2 3 pepper 1/8 teaspoon 4 butter or margarine 1 tablespoon 5 Arborio or long grain rice 1 cup 6 can reduced-sodium chicken broth 1 14-ounce 7 water 1-3/4 cups 8 fresh or frozen peas, thawed 1/2 cup 9 coarsely chopped yellow summer squash and/or zucchini 1/2 cup 10 finely shredded lemon peel 1/2 teaspoon 11 Fresh herb sprigs (optional) 12 calories Calories kcal 114 1 protein Protein (g) gm 3 11 carbohydrate Carbohydrate (g) gm 21 8 total fat Total fat (g) gm 2 2 cholesterol Cholesterol (mg) mg 5 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 1 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 191 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 9 16 Recipe Category Beans, Rice & Grains Course Main Dish R086816 Pulled Chicken Sandwiches Heart Healthy Recipes - Albertson's 3/1/2006 Chicken and Turkey p67 http://images.meredith.com/bhg/images/recipe/s_R086816.jpg http://images.meredith.com/bhg/images/recipe/l_R086816.jpg 1. Prepare Barbecue Sauce. Add shredded chicken to sauce. Heat through, stirring frequently. Serve on split buns. If desired, serve with red onion slices and dill pickle spears. Makes 6 sandwiches. 1 Barbecue Sauce: In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add 1/4 cup finely chopped onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add one 8-ounce can tomato sauce, 2 tablespoons tomato paste, 1 tablespoon Dijon-style mustard, 1 tablespoon Worcestershire sauce, and 1 teaspoon honey or heat-stable granular sugar substitute (Splenda). Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Season to taste with salt and pepper. 2 Barbecue Sauce (see below) 1 recipe 1 shredded cooked chicken 2 cups 2 whole wheat hamburger buns, split 6 3 Red onion slices (optional) 4 Dill pickle spears (optional) 5 calories Calories kcal 254 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 27 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 42 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 539 7 starch Starch (d.e.) diabetic exchange 2 17 lean meat Lean Meat (d.e.) diabetic exchange 2 23 25 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R086815 Pork Medallions with Pear-Maple Sauce Heart Healthy Recipes - Albertson's 3/1/2006 Pork, Beef, Lamb p56 Juicy pears, tart cherries and maple syrup scented with rosemary and thyme give this appealing roast a distinctive flavor. http://images.meredith.com/bhg/images/recipe/s_R086815.jpg http://images.meredith.com/bhg/images/recipe/l_R086815.jpg 1. Trim fat from meat. Cut meat into 1/4-inch slices. In a medium bowl combine rosemary, thyme, salt, and pepper. Add meat slices; toss to coat. In a large skillet cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. Remove meat from skillet; set aside. 1 2. In the same skillet combine pears, maple syrup, dried cherries, and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through. 2 3. To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat. Makes 4 servings. 3 pork tenderloin 1 12- to 16-ounce 1 snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 2 teaspoons 2 snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 teaspoon 3 salt 1/4 teaspoon 4 black pepper 1/4 teaspoon 5 olive oil or cooking oil 1 tablespoon 6 pears, peeled and coarsely chopped 2 medium 7 pure maple syrup or maple-flavored syrup 1/4 cup 8 dried tart red cherries, halved 2 tablespoons 9 dry white wine or apple juice 2 tablespoons 10 calories Calories kcal 255 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 60 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm x 7 polyunsaturated fat Polyunsaturated Fat (g) gm x 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm x 9 vitamin A Vitamin A (DV%) % 20.604666 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 179 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 10 16 fruit Fruit (d.e.) diabetic exchange 1 18 lean meat Lean Meat (d.e.) diabetic exchange 1.5 23 25 minutes Start to Finish: Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish R086813 Lime Salsa Chops Heart Healthy Recipes - Albertson's 3/1/2006 Pork, Beef, Lamb p57 Fiery hot jalapeno jelly mixes with luscious honey and spicy cumin, bringing the flavors of Old Mexico to your dinner. http://images.meredith.com/bhg/images/recipe/s_R086813.jpg http://images.meredith.com/bhg/images/recipe/l_R086813.jpg 1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine onion, lime juice, serrano peppers, sesame oil, and cumin seed. Reserve 2 tablespoons of the marinade for salsa. Pour the remaining marinade over chops; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. 1 2. For salsa, in a medium bowl combine the 2 tablespoons marinade, the tomatoes, cucumber, green onions, cilantro, and honey. Cover and refrigerate until ready to serve. 2 3. Drain chops, reserving marinade. Transfer the marinade to a small saucepan. Add the jalapeno jelly to marinade; cook and stir until mixture boils. Set aside. 3 4. Grill chops on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with jelly mixture the last 5 minutes of grilling. (Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning once and brushing occasionally with jelly mixture the last 5 minutes of broiling.) Serve the chops with salsa. Makes 6 servings. 4 boneless pork top loin chops, cut 3/4 inch thick 6 1 finely chopped red onion 1/4 cup 2 lime juice 1/4 cup 3 fresh serrano or jalapeno peppers, seeded and finely chopped 2 4 toasted sesame oil 1 tablespoon 5 cumin seed, crushed 1 teaspoon 6 plum tomatoes, chopped 4 7 cucumber, seeded and chopped 1 small 8 green onions, sliced 2 9 snipped fresh cilantro 2 tablespoons 10 honey 1 tablespoon 11 jalapeno jelly 3 tablespoons 12 calories Calories kcal 211 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 14 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 51 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 15.942987 14 sodium Sodium (mg) mg 46 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % ? 16 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 1.5 23 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Appliance Grill Grill, Outdoor R086811 Lamb with Spicy Apricot Sauce Heart Healthy Recipes - Albertson's 3/1/2006 Pork, Beef, Lamb p54 Ginger-rubbed lamb and a sweet-hot apricot brush-on add up to a first-rate entrée that's not for timid taste buds. Present these can't-miss chops with a mixture of couscous and peas. http://images.meredith.com/bhg/images/recipe/s_R086811.jpg http://images.meredith.com/bhg/images/recipe/l_R086811.jpg 1. Trim fat from chops; set chops aside. In a small bowl stir together apricot spreadable fruit, white wine vinegar, mustard, turmeric, cayenne pepper, and garlic. Set aside. 1 2. In another small bowl stir together ginger, olive oil, and salt; rub on both sides of each chop. 2 3. Place chops on the rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning once and brushing with apricot mixture during the last 5 minutes of grilling. (Allow 12 to 14 minutes for medium-rare doneness [145 degrees F] or 15 to 17 minutes for medium doneness [160 degrees F].) Discard any remaining apricot mixture. 3 4. If desired, toss together couscous and peas; serve with chops. Makes 4 servings. 4 lamb loin chops, cut 1 inch thick 4 1 apricot spreadable fruit 1/4 cup 2 white wine vinegar 2 tablespoons 3 Dijon-style mustard 2 teaspoons 4 ground turmeric 1/2 teaspoon 5 cayenne pepper 1/8 teaspoon 6 garlic, minced 1 clove 7 grated fresh ginger 1 tablespoon 8 olive oil 1 teaspoon 9 salt 1/4 teaspoon 10 Hot cooked couscous (optional) 11 Hot cooked peas (optional) 12 calories Calories kcal 188 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 60 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 257 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 10 16 fruit Fruit (d.e.) diabetic exchange 1 18 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2.5 24 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish R086810 Lamb with Peppered Pears Heart Healthy Recipes - Albertson's 3/1/2006 Pork, Beef, Lamb p58 This dish takes full advantage of pepper in several of its many different forms: coarsely ground black pepper, cayenne pepper, and red sweet pepper. For a more colorful presentation, use a mixture of red and yellow sweet pepper strips. http://images.meredith.com/bhg/images/recipe/s_R086810.jpg http://images.meredith.com/bhg/images/recipe/l_R086810.jpg 1. Place lamb in a plastic bag set in a shallow dish; set aside. For marinade, in a small bowl combine the water, orange marmalade or apricot spread, thyme, black pepper, salt, cayenne pepper, and garlic. Pour over lamb; seal bag. Marinate in refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally. 1 2. Drain lamb, reserving marinade. In a large nonstick skillet heat oil over medium heat. Add pears, onion, and sweet pepper; cook for 2 to 4 minutes or just until pears are tender. Remove from skillet; set aside. 2 3. In the same skillet stir-fry the lamb over medium-high heat for 2 to 3 minutes or until desired doneness. Remove from skillet and spoon onto serving platter. Return the onion-pear mixture to the skillet. Stir in reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes more or until onion is tender. If desired, serve over hot cooked rice sticks. Makes 4 servings. 3 lean boneless lamb, cut into thin bite-size strips 12 ounces 1 water 1/2 cup 2 orange marmalade or apricot spread 1/3 cup 3 snipped fresh thyme or 1 teaspoon dried thyme, crushed 1 tablespoon 4 coarsely ground black pepper 1/2 teaspoon 5 salt 1/4 teaspoon 6 cayenne pepper 1/8 teaspoon 7 garlic, minced 1 clove 8 cooking oil 1 tablespoon 9 pears, cored and thinly sliced 2 medium 10 red onion, thinly sliced 1 small 11 red sweet pepper, cut into thin strips 1/2 of a medium 12 Hot cooked rice sticks (optional) 13 calories Calories kcal 266 1 protein Protein (g) gm 18 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 56 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 9 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 30.114531 14 sodium Sodium (mg) mg 203 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 12 16 fruit Fruit (d.e.) diabetic exchange 1.5 18 vegetables Vegetables (d.e.) diabetic exchange 1 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2.5 24 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Fruit Course Main Dish R086806 Hoppin John with Grits Polenta Heart Healthy Recipes - Albertson's 3/1/2006 Meatless Main Dishes p89 Southerners claim Hoppin John (traditionally black-eyed peas and salt pork) brings good luck when eaten on New Year's Day. Vegetarians looking for a good, down-home meatless feast will feel plenty lucky any time this recipe comes to the table. http://images.meredith.com/bhg/images/recipe/s_R086806.jpg http://images.meredith.com/bhg/images/recipe/l_R086806.jpg 1. Prepare Grits Polenta. Cover and refrigerate at least 2 hours or until firm. 1 2. Cook rice according to package directions, except omit any salt. If using frozen black-eyed peas, cook peas according to package directions; drain. 2 3. In a covered 12-inch skillet cook sweet peppers, carrots, corn, shallot, garlic, thyme, salt, crushed red pepper, and black pepper in hot oil for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. 3 4. Stir the cooked rice, black-eyed peas, and tomatoes into vegetable mixture. Cook, covered, over low heat about 5 minutes or until heated through, stirring occasionally. Stir in parsley. 4 5. Meanwhile, cut the grits mixture into 12 wedges. Arrange wedges on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes or until surface is slightly crisp and beginning to brown. Serve the rice mixture over polenta wedges. Makes 6 servings. 5 Grits Polenta: In a medium saucepan combine 1-1/3 cups water, 2/3 cup fat-free milk, and 1/8 teaspoon salt. Bring to boiling; reduce heat. Slowly add 1/2 cup quick-cooking white (hominy) grits, stirring with a whisk. Cook and stir for 5 to 7 minutes or until very thick. Remove from heat. Stir in 1/2 cup shredded reduced-fat mozzarella cheese until melted. Spread in a greased 9-inch pie plate. 6 Grits Polenta 1 recipe 1 uncooked long grain brown rice 3/4 cup 2 frozen black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained 1/2 of a 16-ounce package 3 chopped red, yellow, and/or green sweet peppers 1-1/2 cups 4 thinly bias-sliced carrots 1 cup 5 frozen whole kernel corn 1 cup 6 finely chopped shallot or onion 1 tablespoon 7 garlic, minced 4 cloves 8 snipped fresh thyme or 1 teaspoon dried thyme, crushed 2 teaspoons 9 salt 1/4 teaspoon 10 crushed red pepper 1/4 teaspoon 11 black pepper 1/8 teaspoon 12 olive oil or cooking oil 2 teaspoons 13 tomatoes, seeded and chopped 2 medium 14 snipped fresh parsley 2 tablespoons 15 calories Calories kcal 284 1 protein Protein (g) gm 11 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 7 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 6 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 69.676758 14 sodium Sodium (mg) mg 254 7 calcium Calcium (DV%) % 14 15 iron Iron (DV%) % 13 16 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections Meatless Main Dish R086805 Honey-Ginger Crusted Chicken Heart Healthy Recipes - Albertson's 3/1/2006 Chicken and Turkey p70 Honey, orange juice, and ginger gives fried chicken an updated flavor. Best of all, the chicken has the crisp, crunchy texture of fried chicken, but without all the calories and fat. http://images.meredith.com/bhg/images/recipe/s_R086805.jpg http://images.meredith.com/bhg/images/recipe/l_R086805.jpg 1. Spray a shallow baking pan with nonstick spray. Place chicken breasts in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired). Brush honey mixture over chicken. Combine cornflakes and parsley flakes. Sprinkle cornflake mixture over chicken to coat. 1 2. Bake, uncovered, in a 350 degree F oven for 18 to 20 minutes or until chicken is tender and no longer pink (170 degrees F). Makes 4 servings. 2 Nonstick cooking spray 1 small skinless, boneless chicken breast halves (12 ounces total) 4 2 honey 1 tablespoon 3 orange juice 1 tablespoon 4 ground ginger 1/4 teaspoon 5 black pepper 1/4 teaspoon 6 ground red pepper (optional) Dash 7 cornflakes, crushed (about 1/3 cup) 3/4 cup 8 dried parsley flakes 1/2 teaspoon 9 calories Calories kcal 127 1 protein Protein (g) gm 17 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 45 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 94 7 starch Starch (d.e.) diabetic exchange .5 17 lean meat Lean Meat (d.e.) diabetic exchange 2 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish R086803 Grilled Vegetables on Focaccia Heart Healthy Recipes - Albertson's 3/1/2006 Meatless Main Dishes p90 When grilled, vegetables take on a pleasant smoky flavor. Lay the vegetables perpendicular to the wires on the grill rack so the vegetables don't fall into the coals. http://images.meredith.com/bhg/images/recipe/s_R086803.jpg http://images.meredith.com/bhg/images/recipe/l_R086803.jpg 1. In a small bowl combine vinegar, water, oil, and dried oregano. Set aside. Cut sweet peppers in quarters. Remove steams, membranes, and seeds. Arrange all vegetables on grill rack; brush with vinegar mixture Grill on an uncovered grill directly over medium-hot coals until slightly charred, turning occasionally (allow 8 to 10 minutes for peppers and eggplant, and 5 to 6 minutes for squash). Cut peppers into strips. 1 2. In a small bowl combine the goat cheese and cream cheese. Set aside. Cut focaccia in half crosswise. Split halves into 2 layers horizontally to form 4 pieces total. 2 3. Spread goat cheese mixture over bottom layers of focaccia. Top with some of the sweet peppers, squash, and eggplant; place top halves of focaccia over vegetables. To serve, cut into wedges. If desired, garnish with fresh oregano. Makes 8 servings. 3 balsamic vinegar or wine vinegar 3 tablespoons 1 water 2 tablespoons 2 olive oil 1 tablespoons 3 dried oregano, crushed 1 teaspoon 4 red and/or orange sweet peppers 2 large 5 zucchini and/or yellow summer squash, halved crosswise and sliced thinly lengthwise 2 medium 6 eggplant, cut crosswise into 1/2-inch slices 1 medium 7 soft goat cheese (chevre) 2 ounces 8 fat-free cream cheese 2 ounces 9 purchased focaccia (about a 12-inch round) 1 10 Fresh oregano (optional) 11 calories Calories kcal 324 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 51 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 31 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 470 7 starch Starch (d.e.) diabetic exchange 3 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange .5 23 Recipe Category Vegetables Main Ingredient Vegetables Course Main Dish Popular Collections Grilling Meatless Main Dish Appliance Grill Grill, Outdoor R086795 Choose-a-Vegetable Chicken and Pasta Soup Heart Healthy Recipes - Albertson's 3/1/2006 Soups and Stews p46 Let the kids choose which vegetables to add; the more variety, the more colorful the soup will be. Every time you include kids in the act of cooking, they become more comfortable working in the kitchen. http://images.meredith.com/bhg/images/recipe/s_R086795.jpg http://images.meredith.com/bhg/images/recipe/l_R086795.jpg In a Dutch oven combine the broth, the water, and black pepper; bring to boiling. Stir in the pasta. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes more or until vegetables and pasta are tender. Stir in chicken and basil; heat through. To serve, top with Parmesan cheese. Makes 6 main-dish servings. 1 reduced-sodium chicken broth 2 14-ounce cans 1 water 2 cups 2 black pepper 1/4 teaspoon 3 dried whole wheat rotini or twisted spaghetti or broken fusilli 1 cup 4 vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn) 3 cups 5 cubed cooked chicken (about 8 ounces) 1-1/2 cups 6 snipped fresh basil 1 tablespoon 7 finely shredded Parmesan cheese (1 ounce) 1/4 cup 8 calories Calories kcal 170 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 17 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 35 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.952405 14 sodium Sodium (mg) mg 437 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 7 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 lean meat Lean Meat (d.e.) diabetic exchange 1.5 23 40 minutes Start to Finish: Recipe Category Pasta Soups & Stews Poultry Sub Category Fusilli Chicken Main Ingredient Chicken Pasta Vegetables Course Main Dish Popular Collections 8 or Fewer Ingredients Kids' Favorites R086793 Chicken Pizza with a Kick Heart Healthy Recipes - Albertson's 3/1/2006 Chicken and Turkey p73 http://images.meredith.com/bhg/images/recipe/s_R086793.jpg http://images.meredith.com/bhg/images/recipe/l_R086793.jpg 1. In a large nonstick skillet cook chicken strips in hot oil over medium-high heat about 5 minutes or until no longer pink. Remove from skillet. Add sweet pepper and onion to skillet; cook about 5 minutes or until tender. Remove from skillet; set aside. 1 2. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Unroll pizza dough into pan; press with fingers to form a 12x8-inch rectangle. Pinch edges of dough to form crust. 2 3. Spread crust with picante sauce. Top with chicken and vegetables; sprinkle with cheddar cheese. Bake in a 400 degree F oven for 13 to 18 minutes or until crust is brown and cheese melts. Makes 6 servings. 3 skinless, boneless chicken breast halves, cut into thin strips 12 ounces 1 cooking oil 2 teaspoons 2 red sweet pepper, cut into thin strips 1 medium 3 red onion, thinly sliced 1/2 of a medium 4 Nonstick cooking spray 5 refrigerated pizza dough 1 10-ounce package 6 bottled mild picante sauce or taco sauce 1/2 cup 7 shredded sharp cheddar cheese (2 ounces) 1/2 cup 8 calories Calories kcal 305 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 43 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 527 7 starch Starch (d.e.) diabetic exchange 2 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 2 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections Kids' Favorites 30 Minutes or Less 8 or Fewer Ingredients Ethnic Cuisine Mexican R086680 Memphis-Style Smoked Pork with Bourbon Sauce Simply Perfect Grilling 2006 4/18/2006 Smoke Cooking p The flavorful bourbon sauce for this roast is thin like a mop sauce, rather than thick and clingy like a barbecue sauce. http://images.meredith.com/bhg/images/recipe/s_R086680.jpg http://images.meredith.com/bhg/images/recipe/l_R086680.jpg 1. For sauce, in a medium saucepan, combine tomato sauce, onion, bourbon, 1/3 cup of the vinegar, the brown sugar, Worcestershire sauce, salt, black pepper, and hot pepper sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove from heat and cool completely. Reserve 1 cup of sauce; cover reserved sauce and chill until ready to serve. 1 2. Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. For marinade, combine the remaining sauce and the remaining 1/3 cup vinegar. Pour over meat; seal bag. Marinate in the refrigerator for 24 hours, turning bag occasionally. Drain meat, reserving marinade. 2 3. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 3 4. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on the grill rack over water pan. Cover; smoke for 4-1/2 to 5-1/2 hours or until meat is tender and an instant-read thermometer inserted in the center of the meat registers 160 degrees F. Baste occasionally with the reserved marinade during the first 3 hours of smoking. Discard any remaining marinade. Add additional coals and water as needed to maintain temperature and moisture. Remove meat from smoker. 4 5. Cover meat with foil; let stand for 15 minutes before carving. Meanwhile, in a small saucepan, cook the reserved 1 cup sauce over medium heat until heated through. Slice meat and serve with sauce. If desired, serve on rolls or buns and top with coleslaw. Makes 12 servings. 5 tomato sauce 1 8-oz. can 1 chopped onion (1 large) 1 cup 2 bourbon or beef broth 3/4 cup 3 cider vinegar 2/3 cup 4 packed brown sugar 1/4 cup 5 Worcestershire sauce 1/4 cup 6 salt 1/4 tsp. 7 black pepper 1/4 tsp. 8 bottled hot pepper sauce Dash 9 boneless pork shoulder roast 1 4-1/2- to 5-lb. 10 hickory wood chunks 6 to 8 11 kaiser rolls or hamburger buns, split and toasted (optional) 12 12 Purchased coleslaw (optional) 13 calories Calories kcal 354 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 112 6 saturated sat Saturated Fat (g) gm 6 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 253 7 calcium Calcium (DV%) % 1 15 iron Iron (DV%) % 16 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Appliance Other Appliances R086638 Smoked Salmon with Lemon-Dill Aioli Simply Perfect Grilling 2006 4/18/2006 Smoke Cooking p Alder is the traditional wood for smoking salmon because its light flavor enhances the flavor salmon. Most other woods produce smoke that's too strong for fish. http://images.meredith.com/bhg/images/recipe/s_R086638.jpg http://images.meredith.com/bhg/images/recipe/l_R086638.jpg 1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 1 2. Meanwhile, for sauce, in a small bowl, combine mayonnaise, snipped dill weed, lemon peel, lemon juice, and lemon-pepper seasoning. Cover and chill until ready to serve. 2 3. Rinse salmon; pat dry with paper towels. Fill cavity of fish with fresh dill weed sprigs. Place salmon on an 18 by 12-inch piece of greased heavy-duty foil. 3 4. In a smoker arrange, preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on foil on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until fish flakes easily when tested with a fork. Add additional coals, wood chunks, and water as needed to maintain temperature and moisture. 4 5. To serve, remove skin from one side of salmon. Serve fish with sauce and lemon wedges. Makes 4 to 6 servings. 5 alder or apple wood chunks 10 to 12 1 mayonnaise or salad dressing 3/4 cup 2 snipped fresh dill weed 2 Tbsp. 3 finely shredded lemon peel 1-1/2 tsp. 4 lemon juice 1 Tbsp. 5 lemon-pepper seasoning 1/4 tsp. 6 dressed salmon 1 3-1/2- to 4-lb. 7 fresh dill weed 8 sprigs 8 Lemon wedges 9 calories Calories kcal 661 1 protein Protein (g) gm 57 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 46 2 cholesterol Cholesterol (mg) mg 95 6 saturated sat Saturated Fat (g) gm 8 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 541 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 19 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor Other Appliances R086628 Glazed Country Ribs Simply Perfect Grilling 2006 4/18/2006 Smoke Cooking p Country-style ribs are the meatiest type of pork ribs. Slathered with this slightly sweet sauce, they're mighty fine eating. http://images.meredith.com/bhg/images/recipe/s_R086628.jpg http://images.meredith.com/bhg/images/recipe/l_R086628.jpg 1. Trim fat from ribs. Place ribs in a shallow dish. For rub, in a small bowl, stir together black pepper, paprika, and garlic salt. Sprinkle rub evenly over ribs; rub it in with your fingers. Cover and chill ribs for 1 to 4 hours. 1 2. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 2 3. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place ribs, bone side down, on the grill rack over water pan. Cover; smoke for 2 to 2-1/2 hours or until ribs are tender. Add additional coals and water as needed to maintain temperature and moisture. 3 4. Meanwhile, cut sweet peppers into quarters and seed. Place peppers on rack in smoker for the last hour of smoking. 4 5. For sauce, in a small saucepan, combine mustard, orange juice, molasses, brown sugar, and soy sauce. Cook and stir over low heat until heated through. Serve sauce with ribs and peppers. Makes 4 servings. 5 pork country-style ribs 3-1/2 lb. 1 ground black pepper 1-1/2 tsp. 2 paprika 3/4 tsp. 3 garlic salt 1/2 tsp. 4 oak or hickory wood chunks 4 to 5 5 red and/or green sweet peppers 4 6 brown mustard 1/3 cup 7 orange juice 1/3 cup 8 mild-flavor molasses 2 Tbsp. 9 packed brown sugar 2 Tbsp. 10 soy sauce 2 Tbsp. 11 calories Calories kcal 464 1 protein Protein (g) gm 47 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 141 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 234.420957 14 sodium Sodium (mg) mg 979 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 23 16 Recipe Category Meat Sauces & Relishes Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Grilling Appliance Grill Other Appliances R086618 Caribbean Smoked Chops Simply Perfect Grilling 2006 4/18/2006 Smoke Cooking p When buying a mango, look for fruit that has smooth, unblemished skin and flesh that yields to gentle pressure. If a mango is too firm, ripen it in a paper bag at room temperature for a few days. http://images.meredith.com/bhg/images/recipe/s_R086618.jpg http://images.meredith.com/bhg/images/recipe/l_R086618.jpg At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 1 Trim fat from chops. Sprinkle the 2 to 3 teaspoons jerk seasoning evenly over chops; rub it in with your fingers. 2 In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place chops on the grill rack over water pan. Cover; smoke for 1-3/4 to 2-1/4 hours or until the juices run clear (160 degrees F). Add additional coals and water as needed to maintain temperature and moisture. 3 Meanwhile, for sauce, in a medium bowl, stir together mango, green onion, cilantro, orange peel, orange juice, and the 1/4 teaspoon jerk seasoning. Let stand at room temperature for 15 to 20 minutes to blend flavors. Serve the sauce over chops. If desired, garnish chops with cilantro sprigs. Makes 4 servings. 4 pecan or cherry wood chunks 6 to 8 1 pork loin chops, cut 1-1/2 inch thick 4 2 Jamaican jerk seasoning 2 to 3 tsp. 3 medium mango, peeled, seeded, and finely chopped (about 1 cup) 1 4 sliced green onion (2) 1/4 cup 5 snipped fresh cilantro or parsley 2 Tbsp. 6 finely shredded orange peel 1/2 tsp. 7 orange juice 2 tsp. 8 Jamaican jerk seasoning 1/4 tsp. 9 Fresh cilantro or parsley sprigs (optional) 10 calories Calories kcal 347 1 protein Protein (g) gm 49 11 carbohydrate Carbohydrate (g) gm 11 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 138 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 21.847797 14 sodium Sodium (mg) mg 224 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 14 16 Recipe Category Meat Sauces & Relishes Sub Category Pork Savory Sauces Main Ingredient Pork Course Main Dish Popular Collections Grilling Appliance Grill Grill, Outdoor R086610 Maple-Smoked Chicken Simply Perfect Grilling 2006 4/18/2006 Smoke Cooking p http://images.meredith.com/bhg/images/recipe/s_R086610.jpg http://images.meredith.com/bhg/images/recipe/l_R086610.jpg 1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 1 2. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place chicken on the grill rack over water pan. Cover; smoke for 1-1/2 to 2 hours or until juices run clear (180 degrees F). Add additional coals and water as needed to maintain temperature and moisture. 2 3. Meanwhile, for sauce, in a small saucepan, stir together ketchup, maple syrup, vinegar, steak sauce, mustard, cinnamon, allspice, pepper, cloves, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Brush some of the sauce over the chicken the last 10 minutes of cooking. Remove chicken from the smoker. Generously brush some of the warm sauce over chicken. Serve remaining sauce with chicken. If desired, garnish chicken with tomato slices. Makes 6 servings. 3 maple wood chunks 6 to 8 1 whole chicken legs (thigh-drumstick portion) 6 2 ketchup 3/4 cup 3 maple syrup 1/3 cup 4 cider vinegar 2 Tbsp. 5 bottled steak sauce 1 Tbsp. 6 yellow mustard or Dijon-style mustard 1 Tbsp. 7 ground cinnamon 1/2 tsp. 8 ground allspice 1/4 tsp. 9 black pepper 1/4 tsp. 10 bottled hot pepper sauce Several dashes 11 ground cloves (optional) Dash 12 tomato slices (optional) 13 calories Calories kcal 535 1 protein Protein (g) gm 43 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 29 2 cholesterol Cholesterol (mg) mg 186 6 saturated sat Saturated Fat (g) gm 8 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 725 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 18 16 Recipe Category Poultry Sauces & Relishes Sub Category Chicken Savory Sauces Main Ingredient Chicken Course Main Dish Appliance Grill, Outdoor R086559 Chili-Rubbed Drumsticks Simply Perfect Grilling 2006 4/18/2006 Smoke Cooking p http://images.meredith.com/bhg/images/recipe/s_R086559.jpg http://images.meredith.com/bhg/images/recipe/l_R086559.jpg 1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 1 2. For rub, in a small bowl, combine chili powder, lime peel, cumin, and salt. Sprinkle mixture evenly over turkey; rub in with your fingers. 2 3. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place drumsticks on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until juices run clear (180 degrees F). Add additional coals and water as needed to maintain temperature and moisture. If desired, serve the turkey with salsa. Makes 6 servings. 3 hickory wood chunks 6 to 8 1 chili powder 1 Tbsp. 2 finely shredded lime peel 1 Tbsp. 3 ground cumin 1-1/2 tsp. 4 salt 1/2 tsp. 5 turkey drumsticks (8 to 12 oz. each) 6 small 6 Bottled salsa or barbecue sauce (optional) 7 calories Calories kcal 178 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 1 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 80 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 269 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Turkey Main Ingredient Turkey Poultry Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R086556 Grilled Chicken Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p This Brazilian recipe for grilled chicken comes with flavor to spare. http://images.meredith.com/bhg/images/recipe/s_R086556.jpg http://images.meredith.com/bhg/images/recipe/l_R086556.jpg 1. Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours. 1 2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges. Makes 4 servings. 2 broiler-fryer chicken, halved 1 3- to 3-1/2-lb. 1 garlic, quartered 3 cloves 2 salt 2 tsp. 3 olive oil 1/3 cup 4 lemon, cut into wedges 1 5 calories Calories kcal 649 1 protein Protein (g) gm 43 11 carbohydrate Carbohydrate (g) gm 2 8 total fat Total fat (g) gm 51 2 cholesterol Cholesterol (mg) mg 172 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 27 7 polyunsaturated fat Polyunsaturated Fat (g) gm 9 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 1293 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Ethnic Cuisine Spanish & Latin American Appliance Grill, Outdoor R086554 Jamaican Jerk Chicken Skewers Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p If you do not own a spice grinder, use a food processor to grind the spices. Pass the ground spices through a fine-mesh sieve to remove any large pieces. http://images.meredith.com/bhg/images/recipe/s_R086554.jpg http://images.meredith.com/bhg/images/recipe/l_R086554.jpg 1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to 1/4- to 1/2-inch thickness. Remove plastic wrap. Cut pounded chicken breast halves lengthwise into 1-inch strips. Place the chicken strips in a glass or ceramic bowl. 1 2. In a spice grinder, combine allspice, thyme, peppercorns, nutmeg, and cinnamon. Grind mixture to a fine powder. (If some large pieces remain, pass mixture through a fine-mesh sieve; discard large pieces). Transfer mixture to a food processor. Add brown sugar, garlic, shallots, and Scotch bonnet pepper. Process until coarsely ground. Add rum; process mixture to paste consistency. 2 3. Add spice paste to chicken strips; gently toss to coat. Cover and chill for 1 to 24 hours, tossing occasionally. 3 4. Wearing plastic gloves*, loosely thread chicken accordion-style onto twelve 8- to 10-inch skewers.** For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until chicken is no longer pink, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.) Serve chicken with lime wedges. Makes 6 servings. 4 5. *Note: Because hot chile peppers 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. 5 6. **If using wooden skewers, soak them in water for at least 1 hour before grilling. 6 skinless, boneless chicken breast halves 2 lb. 1 whole allspice 2 Tbsp. 2 snipped fresh thyme 1 Tbsp. 3 black peppercorns 1 tsp. 4 ground nutmeg 1/2 tsp. 5 ground cinnamon 1/2 tsp. 6 packed dark brown sugar 1/4 cup 7 garlic 6 cloves 8 shallots 4 9 Scotch bonnet or habanero chile pepper 1 10 dark rum 2 Tbsp. 11 Lime wedges 12 calories Calories kcal 245 1 protein Protein (g) gm 36 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 3 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 10 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 21.257316 14 sodium Sodium (mg) mg 90 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 10 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections Grilling Ethnic Cuisine Spanish & Latin American Appliance Grill, Outdoor R086536 Shrimp with Coconut Sauce Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p The name translates as grilled shrimp in coconut milk sauce. Typical of Bahia, a Brazilian state, this dish appears in similar forms the Caribbean and Creole Louisiana. If you can't find fresh malagueta chiles, substitute a tabasco or bird chile or chile de arbol. http://images.meredith.com/bhg/images/recipe/s_R086536.jpg http://images.meredith.com/bhg/images/recipe/l_R086536.jpg 1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. In a medium bowl, combine shrimp, lime juice, and half of the finely chopped chile pepper, and half of the garlic; add salt and pepper to taste. Toss to coat. Cover and chill for 30 minutes to 1 hour. 1 2. For sauce, in a medium skillet, cook sweet pepper, onion, remaining chile pepper, and remaining garlic in hot oil over medium heat about 10 minutes or until tender. Add tomato, coconut milk, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until sauce reaches desired consistency. Season to taste with salt. Set aside and keep warm. 2 3. Thread shrimp onto four long metal skewers.** For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.) 3 4. Transfer the sauce to a platter or gout dinner plates and place shrimp skewers on top. Sprinkle with snipped parsley. Makes 4 servings. 4 5. *Because hot chile peppers 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. 5 6. **Or use wooden skewers that have been soaked in water for at least 1 hour. 6 fresh or frozen medium shrimp (41 to 50) 1 lb. 1 lime juice 2 tsp. 2 malagueta, tabasco, or bird chile pepper or chile de arbol, finely chopped* 1 3 garlic, minced 2 cloves 4 5 Freshly ground black pepper 6 chopped red sweet pepper 1/2 cup 7 finely chopped onion 1/4 cup 8 olive oil 1 Tbsp. 9 chopped tomato (2 medium) 1 cup 10 unsweetened coconut milk 1/2 cup 11 tomato paste 1 Tbsp. 12 Snipped fresh parsley or cilantro 14 calories Calories kcal 195 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 129 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 3 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 37.200303 14 sodium Sodium (mg) mg 327 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 14 16 Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Fish Shellfish Course Main Dish Popular Collections Grilling Ethnic Cuisine Spanish & Latin American Appliance Grill, Outdoor R086525 Chicken Stuffed with Mushrooms and Prosciutto Simply Perfect Grilling 2006 4/18/2006 Plank Cooking p http://images.meredith.com/bhg/images/recipe/s_R086525.jpg http://images.meredith.com/bhg/images/recipe/l_R086525.jpg 1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank. 1 2. In a medium skillet, cook mushrooms, onion, and garlic in hot oil over medium-high heat until tender. Remove from heat. Let stand about 5 minutes to cool slightly. Stir in spinach, cheese, and prosciutto. Set aside. 2 3. Remove bone from chicken breasts, leaving skin attached. Spoon mushroom mixture between the skin and flesh of each breast half. Brush chicken with olive oil and sprinkle with pepper. 3 4. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place chicken, skin side up, on plank. Cover; grill chicken about 20 minutes or until no longer pink (170 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Grill chicken as above.) 4 5. Remove chicken from grill. Let chicken stand for 5 minutes. Slice chicken diagonally and serve over Fresh Herbed Pasta. Makes 4 servings. 5 6. Fresh Herbed Pasta: Cook 6 ounces dry linguine according to package directions; drain. Meanwhile, in a large skillet, cook 1/4 cup finely chopped shallot and 2 cloves garlic, minced, in 2 tablespoons hot olive oil over medium heat until tender. Add 1/2 cup chicken broth and 2 tablespoons dry white wine. Bring to boiling; reduce heat. Simmer, uncovered, until mixture is reduced to 1/3 cup. Remove from heat. Add drained pasta, 1/2 cup coarsely chopped bottled roasted red sweet peppers, and 1/3 cup snipped fresh basil and/or Italian (flat-leaf) parsley. Toss until combined. Sprinkle with 1/3 cup finely shredded Parmesan cheese. Sprinkle with freshly ground black pepper to taste. 6 cedar or alder grill plank 1 15x7x1/2-inch 1 sliced fresh mushrooms 1/2 cup 2 finely chopped onion 1/4 cup 3 garlic, minced 1 clove 4 olive oil 1 Tbsp. 5 chopped fresh spinach 3/4 cup 6 shredded fontina or Gouda cheese (2 oz.) 1/2 cup 7 prosciutto, chopped 1 oz. 8 chicken breast halves with bone (about 2-1/2 lb. total) 4 medium 9 Olive oil 10 Freshly ground black pepper 11 Fresh Herbed Pasta 12 calories Calories kcal 759 1 protein Protein (g) gm 56 11 carbohydrate Carbohydrate (g) gm 38 8 total fat Total fat (g) gm 41 2 cholesterol Cholesterol (mg) mg 12 6 saturated sat Saturated Fat (g) gm 12 3 monounsaturated fat Monounsaturated Fat (g) gm 20 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 54.324252 14 sodium Sodium (mg) mg 651 7 calcium Calcium (DV%) % 20 15 iron Iron (DV%) % 21 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R086524 Moorish Lamb Kabobs Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p Saffron and lamb, mainstays of Spanish cooking, go wonderfully well together. Keep unused saffron in an airtight container in a cool, dark place to prolong its freshness. http://images.meredith.com/bhg/images/recipe/s_R086524.jpg http://images.meredith.com/bhg/images/recipe/l_R086524.jpg 1. In a mortar and pestle, combine thyme, salt, cumin, pimenton, peppercorns, and saffron. Grind until combined. Stir in olive oil. 1 2. In a medium bowl, combine spice mixture, bay leaf, and lamb. Toss to coat. Cover and marinate in the refrigerator for 8 hours or overnight, stirring occasionally. Remove and discard bay leaf. 2 3. Thread the lamb cubes on eight long skewers.* For a charcoal grill, grill lamb on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place lamb on grill rack over heat. Cover; grill as above.) To serve, sprinkle lamb with parsley. Makes 8 servings. 3 *If using wooden skewers, soak them in water for at least 1 hour before grilling. 4 snipped fresh thyme 2 tsp. 1 salt 1 tsp. 2 ground cumin 1 tsp. 3 hot pimenton (smoked sweet paprika) or paprika 1 tsp. 4 black peppercorns 1/2 tsp. 5 saffron threads 1/4 tsp. 6 olive oil 1/4 cup 7 bay leaf 1 8 boneless lamb shoulder, cut into 1-inch cubes 2 lb. 9 snipped fresh parsley 2 Tbsp. 10 calories Calories kcal 209 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 0 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 72 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.771443 14 sodium Sodium (mg) mg 351 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 13 16 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish Ethnic Cuisine Spanish & Latin American Appliance Grill, Outdoor R086520 Havana Fritas Simply Perfect Grilling 2006 4/18/2006 Latin Fire Recipes p A frita is by definition "a small burger." Because the little burgers are so popular, a variety of frita recipes abound. This simple version is sassied up with an spread of mayonnaise and hot pimenton. http://images.meredith.com/bhg/images/recipe/s_R086520.jpg http://images.meredith.com/bhg/images/recipe/l_R086520.jpg 1. In a large bowl, combine ground beef, chorizo, salt, and black pepper; mix well. Shape mixture into eight 1/2-inch-thick patties. 1 2. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 10 to 13 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.) 2 3. Meanwhile, in a small bowl, combine mayonnaise and hot pimenton. Generously spread the top half of each roll with the mayonnaise mixture. Place the burger on the bottom half of the roll and heap with shoestring potatoes. Add roll tops and press together. Makes 8 servings 3 ground beef 1 lb. 1 ground chorizo 6 to 8 oz. 2 salt 1 tsp. 3 freshly ground black pepper 1/2 tsp. 4 mayonnaise 1/4 cup 5 hot pimenton (smoked sweet paprika) or hot paprika 1 tsp. 6 cocktail rolls, split and toasted 8 4-inch-diameter 7 shoestring potatoes (1-1/2 cups) 1 1-3/4 oz. can 8 calories Calories kcal 466 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 26 2 cholesterol Cholesterol (mg) mg 88 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 9 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 957 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 19 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Ethnic Cuisine Spanish & Latin American Appliance Grill, Outdoor R086517 Pork Tenderloin with Tomato-Peach Chutney Simply Perfect Grilling 2006 4/18/2006 Plank Cooking p 6 servings http://images.meredith.com/bhg/images/recipe/s_R086517.jpg http://images.meredith.com/bhg/images/recipe/l_R086517.jpg 1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank. 1 2. In a small bowl, stir together allspice, black pepper, and salt; set aside. Trim fat from meat. Brush meat with olive oil. Sprinkle spice mixture evenly over meat, rubbing it in with your fingers. 2 3. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place meat on plank. Cover; grill for 30 to 35 minutes or until an instant-read thermometer inserted into the center of the meat registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Grill tenderloins as above.) Remove meat from grill. Cover with foil and let stand for 5 minutes. 3 4. To serve, line a platter or individual plates with greens. Cut meat diagonally into 1-inch slices. Arrange slices on greens and top with some of the chutney. Pass remaining chutney. Makes 6 servings. 4 5. Tomato-Peach Chutney: In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add 1/4 cup chopped onion, 1/4 cup chopped red sweet pepper, and 2 cloves garlic, minced. Cook and stir until onion is tender. Stir in 1 cup cored, seeded, and chopped tomato; 2 tablespoons sugar; 2 tablespoons cider vinegar; and 1/4 cup golden raisins. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until mixture is thickened, stirring occasionally. Stir in 1 cup chopped, peeled fresh or thawed frozen peaches and 1/4 cup jalapeño jelly. Heat and stir until jelly melts. Serve chutney warm or cooled. Makes about 1-3/4 cups. 5 cedar or alder plank 1 15x7x1/2-inch 1 ground allspice 2 tsp. 2 freshly ground black pepper 1-1/2 tsp. 3 kosher salt 1 tsp. 4 pork tenderloins 2 12- to 16-oz. 5 olive oil 1 Tbsp. 6 arugula, mesclun, or mixed baby greens 6 to 8 cups 7 Tomato-Peach Chutney 8 calories Calories kcal 279 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 73 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 16 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 18.895392 14 sodium Sodium (mg) mg 386 7 calcium Calcium (DV%) % 32 15 iron Iron (DV%) % 2 16 Recipe Category Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R086512 Pineapple-Glazed Chicken Simply Perfect Grilling 2006 4/18/2006 Plank Cooking p 4 servings http://images.meredith.com/bhg/images/recipe/s_R086512.jpg http://images.meredith.com/bhg/images/recipe/l_R086512.jpg 1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank. 1 2. For glaze, in a small saucepan, cook onion and garlic in hot oil over medium heat until tender. Stir in pineapple preserves, soy sauce, chili sauce, lemon peel, and lemon juice. Cook and stir over low heat just until preserves melt. Remove from heat; set aside. 2 3. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place chicken on plank. Sprinkle lightly with salt and pepper. Carefully spoon glaze over chicken. Cover; grill for 25 minutes. Arrange pineapple wedges, slightly overlapping, on plank. Cover; grill for 25 to 30 minutes more or until chicken is no longer pink (180 degrees F in thigh). (For a gas grill, preheat grill. Reduce heat to medium. Grill chicken and pineapple as above.) 3 4. Serve chicken with pineapple wedges. If desired, sprinkle chicken with cilantro. Makes 4 servings. 4 5. *Slice a whole, fresh unpeeled pineapple into quarters lengthwise. From one of the quarters, cut 1/2-inch crosswise slices. 5 cedar or alder plank 1 15x7x1/2-inch 1 finely chopped onion 1/4 cup 2 garlic, minced 1 clove 3 olive oil 1 Tbsp. 4 pineapple preserves 1/2 cup 5 soy sauce 1 Tbsp. 6 Oriental chili sauce 1 Tbsp. 7 finely shredded lemon peel 1/2 tsp. 8 lemon juice 1 Tbsp. 9 chicken legs (thigh-drumstick portion) 4 whole 10 Salt and freshly ground black pepper 11 fresh pineapple wedges* 8 12 Snipped fresh cilantro (optional) 13 calories Calories kcal 478 1 protein Protein (g) gm 31 11 carbohydrate Carbohydrate (g) gm 35 8 total fat Total fat (g) gm 23 2 cholesterol Cholesterol (mg) mg 138 6 saturated sat Saturated Fat (g) gm 6 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 5 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 24 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 20.076354 14 sodium Sodium (mg) mg 535 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 11 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Course Main Dish Popular Collections Grilling Appliance Grill, Outdoor R086510 Lime Barbecue Salmon Sandwiches Simply Perfect Grilling 2006 4/18/2006 Plank Cooking p http://images.meredith.com/bhg/images/recipe/s_R086510.jpg http://images.meredith.com/bhg/images/recipe/l_R086510.jpg 1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank. 1 2. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. 2 3. In a small bowl, combine lime peel, lime juice, salt, and pepper. Brush lime mixture over both sides of salmon. 3 4. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place salmon on plank. Cover; grill salmon for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill salmon as above.) 4 5. Serve salmon on sourdough rolls topped with Apple Slaw. Makes 4 sandwiches. 5 6. Apple Slaw: n a medium bowl, stir together 1/2 teaspoon finely shredded lime peel, 2 tablespoons lime juice, 1 tablespoon olive oil or salad oil, and 1/8 teaspoon salt. Add 1 cup slivered tart red apple; 1 cup shredded green cabbage; 4 very thin onion slices, halved and separated into rings; and 1 tablespoon snipped fresh cilantro. Toss mixture to combine. Cover and chill for up to 1 hour, stirring once. Makes about 2 cups. 6 cedar or alder grill plank 1 15x7x1/2-inch 1 fresh or frozen skinless salmon fillets, 1 inch thick 4 6- to 8-oz. 2 finely shredded lime peel 1/2 tsp. 3 lime juice 2 Tbsp. 4 salt 1/4 tsp. 5 ground black pepper 1/8 tsp. 6 French or sourdough rolls, split and toasted 4 7 Apple Slaw 8 calories Calories kcal 524 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 99 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 7 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 7 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 18.304911 14 sodium Sodium (mg) mg 669 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 13 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections 8 or Fewer Ingredients 5 or Fewer Ingredients Appliance Grill, Outdoor R086507 Lemon-Marinated Swordfish with Greek Orzo Salad Simply Perfect Grilling 2006 4/18/2006 Plank Cooking p 4 servings http://images.meredith.com/bhg/images/recipe/s_R086507.jpg http://images.meredith.com/bhg/images/recipe/l_R086507.jpg 1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank. 1 2. Thaw swordfish, if frozen. Rinse swordfish; pat dry with paper towels. 2 3. For marinade, in a small bowl, stir together olive oil, lemon peel, lemon juice, oregano, garlic, salt, and pepper. Brush marinade over swordfish. Place swordfish on a plate. Cover and chill for 1 hour. 3 4. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place swordfish on plank. Cover; grill swordfish for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill swordfish as above.) 4 5. Serve swordfish with Greek Orzo Salad and, if desired, lemon wedges. Makes 4 servings. 5 Greek Orzo Salad: Cook 3/4 cup dry orzo according to package directions; drain. Rinse with cold water and drain again. In a medium bowl, combine orzo, 1/3 cup chopped seeded cucumber, 2 tablespoons thinly sliced green onion, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover and chill for at least 30 minutes. Just before serving, stir in 1 cup shredded baby spinach leaves, 1/2 cup halved grape tomatoes, 1/4 cup crumbled feta cheese (1 ounce), and 2 tablespoons snipped fresh oregano. Season to taste with salt and pepper. 6 cedar or maple grill plank 1 15x7x1/2-inch 1 fresh or frozen swordfish steaks, 1 inch thick 4 6- to 8-oz. 2 olive oil 2 Tbsp. 3 finely shredded lemon peel 1 tsp. 4 lemon juice 1 Tbsp. 5 snipped fresh oregano 1 Tbsp. 6 garlic, minced 1 clove 7 salt 1/2 tsp. 8 freshly ground black pepper 1/4 tsp. 9 Greek Orzo Salad 10 Lemon wedges (optional) 11 calories Calories kcal 502 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 27 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 70 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 15 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 12.990582 14 sodium Sodium (mg) mg 679 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 18 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Grilling Ethnic Cuisine Mediterranean Appliance Grill, Outdoor Grill, Indoor R086443 Burgers with Blue Cheese and Vidalia Onions Simply Perfect Grilling 2006 4/18/2006 Burgers p Any upscale restaurant would be proud to serve this burger with its sophisticated onion and blue cheese topping. http://images.meredith.com/bhg/images/recipe/s_R086443.jpg http://images.meredith.com/bhg/images/recipe/l_R086443.jpg 1. Fold a 36x18-inch piece of heavy-duty foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of the foil and seal with a double fold. Fold remaining edges together to completely enclose the onions, leaving space for steam to build. 1 2. For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium heat for 25 to 30 minutes or until onions are just tender, turning packet once or twice during cooking. 2 3. Meanwhile, in a bowl, combine ground beef, salt, and pepper. Shape into eight 3/4-inch-thick patties. Place patties on grill rack. Grill for 14 to 18 minutes or until burgers are done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place onion packets, then patties on grill rack over heat. Cover; grill as above.) 3 4. In a large bowl, combine blue cheese, cream cheese, Worcestershire sauce, pepper, and dill weed. Use a slotted spoon to add the grilled onions to the cheese mixture; toss to coat. Spoon mixture over grilled burgers in hamburger buns. Makes 8 burgers 4 Vidalia onions or other sweet onions, cut into 1/2-inch-thick slices 2 large 1 butter 1 Tbsp. 2 lean ground beef 2 pounds 3 salt 3/4 teaspoon 4 ground black pepper 1/4 teaspoon 5 crumbled blue cheese (4 oz.) 1 cup 6 cream cheese, cut up 1/2 of an 8-oz. pkg. 7 Worcestershire sauce 2 tsp. 8 black pepper 1/2 tsp. 9 dried dill weed 1/2 tsp. 10 hamburger buns, toasted, if desired 8 11 calories Calories kcal 429 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 26 8 total fat Total fat (g) gm 22 2 cholesterol Cholesterol (mg) mg 99 6 saturated sat Saturated Fat (g) gm 11 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 782 7 calcium Calcium (DV%) % 18 15 iron Iron (DV%) % 21 16 Recipe Category Vegetables Meat Sub Category Cheese Beef Main Ingredient Beef Course Main Dish Popular Collections Prize Tested Recipe 8 or Fewer Ingredients Grilling Appliance Grill, Outdoor R086237 Open-Face Crab Ciabatta Better Homes and Gardens 6/1/2006 Prize Tested Recipes p2 Try this simple crab salad topping on toasted ciabatta or French bread for lunch. http://images.meredith.com/bhg/images/recipe/s_R086237.jpg http://images.meredith.com/bhg/images/recipe/l_R086237.jpg 1. In a small bowl combine crab salad, smoked almonds or trail mix, and rosemary. To serve, spread on toasted ciabatta or French bread slices. Makes 6 servings. 1 purchased deli crab salad 1 1/2-pt. container 1 smoked almonds, chopped, or dried fruit-and-nut trail mix, chopped 1/2 cup 2 snipped fresh rosemary 1 tsp. 3 ciabatta or French bread, toasted 6 1/2-inch-thick slices 4 calories Calories kcal 192 1 protein Protein (g) gm 9 11 carbohydrate Carbohydrate (g) gm 15 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 24 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 373 7 calcium Calcium (DV%) % 8 15 iron Iron (DV%) % 7 16 Recipe Category Appetizers & Snacks Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Snack Popular Collections Prize Tested Recipe R086053 Salmon with Sorrel Pesto Better Homes and Gardens 6/1/2006 Feasting on Summer p234 Roast salmon fillets and top with pesto for a delicious main dish. http://images.meredith.com/bhg/images/recipe/s_R086053.jpg http://images.meredith.com/bhg/images/recipe/l_R086053.jpg 1. Preheat oven to 450 degrees F. For Sorrel Pesto, in a food processor bowl or blender container combine 1/4 cup of the olive oil, sorrel, pine nuts, and garlic. Cover; process while drizzling in up to 1/4 cup remaining olive oil, scrapping down sides of processor as necessary. Season to taste with salt and pepper. Set aside. 1 2. Brush a roasting pan with olive oil. Place fish fillets in prepared pan. Lightly brush fish with olive oil; sprinkle with salt and pepper. Roast, uncovered, for 12 minutes or until fish flakes easily when tested with a fork. Serve with Sorrel Pesto. Makes 8 servings with about 2 tablespoons pesto per serving. 2 olive oil 1/2 cup 1 lightly packed fresh sorrel or basil leaves 2 cups 2 pine nuts, toasted 1/2 cup 3 garlic 4 cloves 4 Sea salt or salt 5 Ground black pepper 6 Olive oil 7 wild-caught or farm-raised skinless salmon fillets, about 1-inch thick 8 4 to 6 oz. 8 calories Calories kcal 351 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 27 2 cholesterol Cholesterol (mg) mg 62 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 15 7 polyunsaturated fat Polyunsaturated Fat (g) gm 6 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % .590481 14 sodium Sodium (mg) mg 102 7 calcium Calcium (DV%) % 2 15 iron Iron (DV%) % 11 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish R086052 Grilled Colorado Lamb Chops with Lavender Better Homes and Gardens 6/1/2006 Feasting on Summer p236 The four bulbs of garlic can be separated into cloves and peeled up to 24 hours ahead. Store the peeled cloves in a food-safe container in the refrigerator. http://images.meredith.com/bhg/images/recipe/s_R086052.jpg http://images.meredith.com/bhg/images/recipe/l_R086052.jpg 1. Trim fat from chops. In a small bowl combine dried lavender, Italian seasoning, pepper, and sea salt. Rub onto lamb chops. Cover and refrigerate up to 4 hours. 1 2. In a medium skillet cook garlic cloves in hot oil over medium heat for 15 to 20 minutes or until golden and soft, stirring occasionally and turning down heat if oil splatters. Remove from heat; cover and keep warm. 2 3. Meanwhile, for a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals and grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145 degrees F) and 15 to 17 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above.) Transfer to serving plates. Spoon garlic cloves on grilled chops. Squeeze fresh lemon juice on chops, top with fresh lavender. Makes 8 to 10 servings. 3 Make Ahead: Prepare lamb through step 1. Cover and chill up to 4 hours. Peel garlic; cover and chill up to 24 hours. To serve, grill lamb and cook garlic as directed above. 4 lamb rib or loin chops, cut 1 inch thick (4 to 5 lb.) 16 to 20 1 dried lavender or finely shredded lemon peel 1 Tbsp. 2 dried Italian seasoning, crushed 1 Tbsp. 3 freshly ground black pepper 1-1/2 tsp. 4 sea salt or salt 1 tsp. 5 garlic, separated into cloves and peeled 4 bulbs 6 extra-virgin olive oil 2 Tbsp. 7 lemons, halved (optional) 2 8 Fresh lavender (optional) 9 calories Calories kcal 215 1 protein Protein (g) gm 21 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 12 2 cholesterol Cholesterol (mg) mg 64 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 263 7 calcium Calcium (DV%) % 6 15 iron Iron (DV%) % 13 16 Recipe Category Meat Sub Category Lamb Main Ingredient Lamb Course Main Dish R084568 Grilled Trout Stuffed with Lemon and Herbs Better Homes and Gardens 5/1/2004 Grilling Like the Greeks p This is a simple, flavorful way to grill almost any whole fish, with a 'stuffing' designed not to be eaten, but to flavor the fish from the inside. Greek food is more customarily associated with saltwater fish (and sea bream, sea bass and coho salmon work well with this method), but the mountains and streams make trout popular as well, and that's what we feature here. http://images.meredith.com/bhg/images/recipe/s_R084568.jpg http://images.meredith.com/bhg/images/recipe/l_R084568.jpg 1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Remove the heads of the trout if desired. Rub both sides of the fish lightly with the olive oil. Lay fish flesh-side up and sprinkle with the salt and pepper; set aside. 1 2. Cut one of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges; set aside. 2 3. In a small bowl stir together the snipped or dried herbs and the garlic. Sprinkle the flesh-side of each fish with the herb mixture. Arrange the lemon slices evenly on half of each side of the fish. Arrange herb sprigs over lemon slices. Squeeze one of the lemon wedges over fish. Fold unfilled side of fish over lemon slices and herbs. 3 4. Grill the fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Serve with remaining lemon wedges. Makes: 4 servings 4 fresh or frozen dressed rainbow trout or Coho salmon 4 8- to 10-oz. 1 olive oil 1 Tbsp. 2 coarse kosher salt or 1/2 tsp. salt 1 tsp. 3 coarsely ground black pepper 1/4 tsp. 4 lemons 2 5 snipped fresh oregano, thyme, and/or chives or 2 teaspoons dried oregano or thyme, crushed 2 Tbsp. 6 garlic, minced 2 cloves 7 fresh oregano and/or thyme, and/or chive stems (omit if using dried herbs) 12 sprigs 8 calories Calories kcal 356 1 protein Protein (g) gm 48 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 16 2 cholesterol Cholesterol (mg) mg 133 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 6 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 47.23848 14 sodium Sodium (mg) mg 564 7 calcium Calcium (DV%) % 19 15 iron Iron (DV%) % 6 16 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Ethnic Cuisine Mediterranean Appliance Grill, Outdoor R084298 Tuna and Marjoram Bean Salad with Anchovy and Caper Vinaigrette Better Homes and Gardens 5/1/2006 Where Flavor Thrives Mary Risley p206 Short on your supply of marjoram? Reach for oregano. Its flavor is more pungent and robust -- you may want to use less. http://images.meredith.com/bhg/images/recipe/s_R084298.jpg http://images.meredith.com/bhg/images/recipe/l_R084298.jpg 1. Rinse dried beans, if using. In a Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Return beans to Dutch oven. Stir in 8 cups fresh water; add 1/2 cup marjoram sprigs and 1 tablespoon of the olive oil. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until tender. Drain, discarding marjoram sprigs. Cool slightly. 1 2. Toss cooked beans with 4 tablespoons of the olive oil; season with salt and pepper. Cover; set aside. (If using canned beans, in a saucepan stir together beans, 4 tablespoons olive oil, 1-1/2 to 2 tablespoons snipped fresh marjoram, and salt and pepper to taste. Heat through over medium heat; cover and keep warm.) 2 3. In a small bowl mash anchovy fillets with a fork. Add parsley, capers, garlic, and mustard; mix thoroughly. Stir in 2 tablespoons of the lemon juice. Add the 1/4 cup olive oil, whisking to combine ingredients. Season to taste with salt. Set aside. 3 4. Brush the tuna and onion slices with remaining 1 tablespoon olive oil; sprinkle lightly with salt and pepper. Grill fish and onion on rack of uncovered grill directly over medium coals for 4 minutes. Turn and grill 4 to 5 minutes more or until tuna is slightly pink in center and onion is tender. (Or arrange the tuna and onion on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 10 minutes or until tuna is slightly pink in center and onion is tender, turning once). 4 5. To serve, spoon beans onto 6 serving plates. Drizzle beans with remaining 4 tablespoons lemon juice. Place a fish fillet on each plate. Drizzle each serving with anchovy mixture. Serve with red onion slices. Sprinkle with additional marjoram sprigs. Makes 6 servings. 5 *Test Kitchen Tip: Skinless salmon fillets can be used in place of tuna steaks. Salmon will be done when it flakes easily with a fork. 6 dried cannellini beans or three 19-oz. cans cannellini beans (white kidney beans), rinsed and drained 1 lb. 1 fresh marjoram sprigs 1/2 cup 2 extra virgin olive oil 6 Tbsp. 3 Kosher salt and freshly ground black pepper 4 anchovy fillets, drained 2 to 4 5 finely chopped parsley 1/3 cup 6 drained capers 3 Tbsp. 7 garlic, minced 2 cloves 8 Dijon-style mustard 1 tsp. 9 lemon juice (2 lemons) 6 Tbsp. 10 extra virgin olive oil 1/4 cup 11 fresh tuna steaks, ab out 3/4 inch thick* 6 4-oz. 12 red onion (2 large) 6 1/2 inch slices 13 Fresh marjoram sprigs (optional) 14 calories Calories kcal 603 1 protein Protein (g) gm 44 11 carbohydrate Carbohydrate (g) gm 53 8 total fat Total fat (g) gm 25 2 cholesterol Cholesterol (mg) mg 52 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 17 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 16 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.71443 14 sodium Sodium (mg) mg 734 7 calcium Calcium (DV%) % 15 15 iron Iron (DV%) % 26 16 Recipe Category Salads & Dressings Beans, Rice & Grains Fish & Seafood Sub Category Beans Fish Main Ingredient Beans Fish Course Main Dish Appliance Grill, Outdoor R084296 Roasted Chicken with Rosemary and Garlic Herbed Potatoes Better Homes and Gardens 5/1/2006 Where Flavor Thrives Mary Risley p206 Try a rosemary basting brush on a holiday turkey or Cornish hens. http://images.meredith.com/bhg/images/recipe/s_R084296.jpg http://images.meredith.com/bhg/images/recipe/l_R084296.jpg 1. For brine, in large Dutch oven stir together 1 gallon water, 1/2 cup salt, and 1/4 cup snipped rosemary until salt is dissolved. Rinse inside of chickens. Submerge chickens in brine. Tie 6 of the rosemary sprigs together with 100-percent cotton kitchen string to make a brush. Add rosemary brush to brine mixture. Cover and refrigerate for 6 to 8 hours. 1 2. Using a vegetable peeler or zester, remove lemon peel, taking care not to remove any white pith. Cut lemon in half; set aside. 2 3. In a small saucepan combine olive oil, 2 garlic cloves, and lemon peel. Cook, uncovered, over low heat just until warm to the touch; remove from heat and set aside. 3 4. Preheat oven to 425 degrees F. Remove chickens and rosemary sprigs from brine. Dry chickens with paper towels. Skewer neck skin of chickens to backs. Twist wing tips under backs. In the cavity of each chicken place a lemon half, a sprig of the remaining rosemary, and one garlic clove. Tie legs to tail, if present, or to each other. Cut large potatoes into 1/2-inch slices and halve small potatoes. Place potatoes in a large shallow roasting pan. Sprinkle potatoes with the 1/4 teaspoon salt and the pepper. Using the rosemary sprig brush, baste potatoes with some of the oil mixture. Place chickens, breast sides up, on potatoes in pan. Using the rosemary sprig brush, baste chickens with some of the oil mixture. 4 5. Roast, uncovered, 30 minutes. Reduce heat to 375 degrees F. Roast for 45 to 60 minutes more or until drumsticks move easily in sockets, chicken is no longer pink (180 degrees F), and potatoes are tender, brushing twice with remaining oil mixture during first 1 hour of roasting. Remove from oven. Cover; let stand 10 minutes before carving. 5 6. Transfer the chickens to a serving dish; surround with potatoes. Sprinkle chickens and potatoes with fresh rosemary leaves and lemon peel strips. Makes 8 servings. 6 kosher salt 1/2 cup 1 snipped fresh rosemary 1/4 cup 2 whole broiler-fryer chickens 2 3-1/2 to 3-3/4-lb. 3 fresh rosemary 8 sprigs 4 lemon 1 small 5 olive oil 1/3 cup 6 garlic, crushed 4 cloves 7 red, white, or gold new potatoes 2 lb. 8 kosher salt or 1/8 tsp. salt 1/4 tsp. 9 ground black pepper 1/4 tsp. 10 Fresh rosemary leaves (optional) 11 Lemon peel strips (optional) 12 calories Calories kcal 767 1 protein Protein (g) gm 52 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 53 2 cholesterol Cholesterol (mg) mg 207 6 saturated sat Saturated Fat (g) gm 14 3 monounsaturated fat Monounsaturated Fat (g) gm 25 7 polyunsaturated fat Polyunsaturated Fat (g) gm 10 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 19.485873 14 sodium Sodium (mg) mg 947 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 23 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish R084288 Shrimp and Pea Pod Stuffed Peppers Better Homes and Gardens 5/1/2006 Quick Cooking New Ways to Stuff Peppers p224 Shrimp and Pea Pod Stuffed Petters get an Asian-style twist with ingredients such as hoisin sauce, sesame, and bok choy. http://images.meredith.com/bhg/images/recipe/s_R084288.jpg http://images.meredith.com/bhg/images/recipe/l_R084288.jpg 1. Cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water for 3 minutes. Remove; drain peppers, cut sides down, on paper towels. 1 2. For filling, break noodles. In a saucepan cook noodles and seasoning according to package directions. Add shrimp, and cook 30 seconds more. Drain noodle mixture, discard liquid. Return noodle mixture to pot. Add tofu, if using, hoisin sauce, bok choy, pea pods, green onions, and crushed red pepper; heat through. 2 3. Arrange peppers, cut sides up, on a serving platter. Spoon filling into peppers. Spoon any remaining filling around peppers. Sprinkle with toasted sesame seeds. Serve warm, or refrigerate and serve cold. Makes 4 servings. 3 sweet peppers 4 small or 2 large 1 shrimp- or mushroom-flavored ramen noodles 1 3-oz. pkg. 2 frozen peeled and deveined cooked shrimp or tub-style firm tofu (bean curd), drained and cubed 8 oz. 3 bottled hoisin or stir-fry sauce 1/3 cup 4 chopped bok choy 1-1/2 cups 5 pea pods, strings and tips removed and halved or 1/2 of a 6-oz. pkg. frozen pea pods, thawed and halved 3/4 cup 6 green onions, thinly sliced 4 7 crushed red pepper (optional) 1/4 tsp. 8 toasted sesame seeds 2 tsp. 9 calories Calories kcal 256 1 protein Protein (g) gm 19 11 carbohydrate Carbohydrate (g) gm 33 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 111 6 saturated sat Saturated Fat (g) gm 2 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 4 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 386.765055 14 sodium Sodium (mg) mg 1050 7 calcium Calcium (DV%) % 10 15 iron Iron (DV%) % 19 16 30 minutes Start to Finish: Recipe Category Fish & Seafood Sub Category Seafood Main Ingredient Shellfish Course Main Dish Popular Collections 8 or Fewer Ingredients R084287 Stuffed Peppers Risotto Better Homes and Gardens 5/1/2006 Quick Cooking New Ways to Stuff pepper p225 Stuffed Peppers Risotto are filled with precooked chicken, asparagus, tarragon, and rice cooked with whipping cream. http://images.meredith.com/bhg/images/recipe/s_R084287.jpg http://images.meredith.com/bhg/images/recipe/l_R084287.jpg 1. For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes. 1 2. Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water oven for 3 minutes. Remove; drain, cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and black pepper; set aside. 2 3. With a vegetable peeler, shave 1 ounce of the Parmesan in thin strips; set aside. Finely shred or grate the remaining Parmesan; set aside. Stir asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated cheese, and nuts. Spoon filling into peppers. Top with shaved cheese. Makes 4 servings. 3 uncooked Arborio or long grain white rice 1/2 cup 1 reduced-sodium chicken broth 1-1/4 cups 2 sweet peppers 4 small or 2 large 3 Salt and ground black pepper 4 Parmesan or Romano cheese 3 oz. 5 1-inch pieces asparagus or fresh broccoli florets 1 cup 6 cubed cooked chicken 1 cup 7 snipped fresh tarragon or oregano or 1/2 tsp. dried tarragon or oregano, crushed 2 tsp. 8 whipping cream 1/4 cup 9 pine nuts or chopped walnuts, toasted, if desired 1/4 cup 10 calories Calories kcal 266 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 54 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 4 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 51.962328 14 sodium Sodium (mg) mg 426 7 calcium Calcium (DV%) % 9 15 iron Iron (DV%) % 15 16 30 minutes Start to Finish: Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Course Main Dish Popular Collections 8 or Fewer Ingredients R084286 Stuffed Peppers Mole Better Homes and Gardens 5/1/2006 Quick Cooking New Ways to Stuff Pepper p225 Stuffed Peppers Mole combines precooked ground beef with Spanish rice, Mexican cheese blend, and mole sauce, http://images.meredith.com/bhg/images/recipe/s_R084286.jpg http://images.meredith.com/bhg/images/recipe/l_R084286.jpg 1. Cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water for 3 minutes. Remove; drain peppers, cut sides down, on paper towels. 1 2. For filling, in a saucepan combine rice, beef, corn, mole sauce, and water. Cook, uncovered, over medium heat until heated through, stirring frequently. Remove from heat; stir in cheese. Place peppers, cut sides up, on platter. Sprinkle with salt and black pepper. Spoon filling into peppers. Sprinkle with cilantro. Makes 4 servings. 2 *Test KItchen Tip: If you can't find mole sauce, substitute 1/4 cup enchilada sauce and omit the 2 tablespoons water. 3 sweet peppers 4 small or 2 large 1 cooked Spanish-style rice or long grain & wild rice 1 8.8 oz. pouch 2 cooked ground beef crumbles, or 2 cups cooked ground beef 10 to 12 oz. 3 frozen whole kernel corn 1/2 cup 4 purchased mole sauce* 3 Tbsp. 5 water 2 Tbsp. 6 shredded Mexican cheese blend or shredded cheddar cheese (2 oz.) 1/2 cup 7 Salt and ground black pepper 8 snipped fresh cilantro 2 Tbsp. 9 calories Calories kcal 360 1 protein Protein (g) gm 28 11 carbohydrate Carbohydrate (g) gm 29 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 75 6 saturated sat Saturated Fat (g) gm 7 3 monounsaturated fat Monounsaturated Fat (g) gm 0 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 121.048605 14 sodium Sodium (mg) mg 732 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 23 16 20 minutes Start to Finish: Recipe Category Meat Vegetables Sub Category Beef Main Ingredient Beef Vegetables Course Main Dish Popular Collections 8 or Fewer Ingredients R084279 Grilled Pork Noodle Salad Better Homes and Gardens 5/1/2006 Off the Shelf Splash on Flavor (Chinablue) p226 Try Chinablue Ginger Splash Dressing, available at chinablue.com. http://images.meredith.com/bhg/images/recipe/s_R084279.jpg http://images.meredith.com/bhg/images/recipe/l_R084279.jpg 1. Place chops in self-sealing plastic bag. Add 1/4 cup ginger vinaigrette and 1/4 teaspoon anise seeds. Seal bag. Marinate in refrigerator 1 to 4 hours, turning bag occasionally. Drain and discard marinade. Grill chops on rack of uncovered grill over direct medium heat for 12 to 15 minutes or until juices run clear and an instant read thermometer registers 160 degrees F; turn chops once. Place on cutting board; let stand 5 minutes. Slice diagonally. 1 2. Cook noodles according to package directions. Drain in a colander; rinse with cold water until water runs clear. Let noodles drain 20 minutes; with kitchen shears, snip noodles into 3 to 4 inch lengths. In a bowl, toss noodles with 1/3 cup oil and remaining anise seeds. Cover and set aside. 2 3. In a bowl toss lettuce, cucumber, and herbs. If preparing ahead of time (up to 4 hours), cover with damp paper towels and refrigerate. 3 4. Toss greens with remaining 1/4 cup ginger vinaigrette. Divide noodles among four plates or shallow soup bowls; top with greens and sliced pork. Top with carrot, peanuts, and cilantro. If desired, squeeze fresh lime on salads. Makes 4 servings. 4 boneless pork chops, 1/2-inch thick, about 12 oz. total 3 1 bottled ginger vinaigrette salad dressing or balsamic vinaigrette 1/2 cup 2 anise seed, crushed 3/4 tsp. 3 rice sticks 1 7-oz. pkg. 4 salad oil 1/3 cup 5 torn romaine lettuce leaves 2 cups 6 peeled, seeded and thinly sliced cucumber 1-1/2 cups 7 coarsely chopped mint leaves 1/2 cup 8 coarsely chopped Thai basil leaves or basil leaves 1/2 cup 9 shredded carrot 1/2 cup 10 chopped roasted peanuts 1/4 cup 11 Fresh cilantro sprigs 12 Lime (optional) 13 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 Recipe Category Pasta Meat Sub Category Pork Main Ingredient Pasta Pork Vegetables Course Main Dish R084268 Coconut-Chicken Curry Better Homes and Gardens 5/1/2006 BH&G Test Kitchen Catch Up on Coconut p220 Shave fresh coconut meat into strips or curls with a vegetable peeler for a tasty topping. Toasting the strips in the oven brings out its nutty flavor. http://images.meredith.com/bhg/images/recipe/s_R084268.jpg http://images.meredith.com/bhg/images/recipe/l_R084268.jpg 1. In a bowl combine chicken and curry paste; let stand at room temperature for 30 minutes. 1 2. Heat a 12-inch skillet over medium heat. Add olive oil, onion, and chicken mixture. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until chicken is tender and no longer pink. 2 3. Remove chicken from skillet. Carefully add coconut milk to skillet, scraping up crusty bits. Add carrots and lime peel. Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes or until carrots are crisp-tender. Return chicken mixture to skillet. Simmer, uncovered, for 3 to 5 minutes or until liquid thickens slightly. Serve with rice, coconut curls, and snipped cilantro. Makes 4 servings. 3 *Making Fresh Coconut Milk: Cut the tip from a young coconut (photo, right). Pour out coconut liquid; scoop out coconut meat. In a blender container combine coconut liquid and meat; cover and blend until nearly smooth. Add enough chicken or vegetable broth to make 1-1/4 cups. 4 **Toasted coconut curls: Separate coconut meat from the shell in large pieces. Slice thinly with a vegetable peeler. Arrange slices on a baking sheet. Bake in a 350 degree F oven for 2 to 3 minutes or until edges just start to brown. Cool on baking sheet. 5 skinless, boneless chicken thighs, cut into bite-size pieces 1-1/2 lb. 1 red curry paste 1/4 cup 2 olive oil 1 Tbsp. 3 onion, coarsely chopped 1 large 4 fresh coconut milk* (or one 13.5-oz. can unsweetened or reduced fat coconut milk) 1-1/4 cup 5 purchased matchstick carrots or 3 medium carrots, thinly sliced 1-1/2 cups 6 finely shredded lime peel 1 tsp. 7 Hot cooked rice 8 Toasted Fresh Coconut Curls** 9 Fresh snipped cilantro 10 calories Calories kcal 561 1 protein Protein (g) gm 39 11 carbohydrate Carbohydrate (g) gm 36 8 total fat Total fat (g) gm 28 2 cholesterol Cholesterol (mg) mg 136 6 saturated sat Saturated Fat (g) gm 18 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 8.857215 14 sodium Sodium (mg) mg 433 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 21 16 Recipe Category Poultry Sub Category Chicken Main Ingredient Poultry Chicken Course Main Dish Ethnic Cuisine Indian R084255 Steaks with Tomato Salsa Better Homes and Gardens 5/1/2006 Prize Tested Recipes p1 Tomato salsa adds zip to this no-fuss, rib-eye steak main dish. http://images.meredith.com/bhg/images/recipe/s_R084255.jpg http://images.meredith.com/bhg/images/recipe/l_R084255.jpg 1. In a bowl stir together 1/2 teaspoon of the kosher salt or 1/4 teaspoon salt, cumin, chili powder, oregano, and brown sugar. Rub into both sides of steaks. Lightly coat a grill pan with nonstick cooking spray. Preheat pan over medium-high heat. Add steaks. Reduce heat to medium. Cook for 8 to 10 minutes or until desired doneness, turning occasionally. (Or for a charcoal grill, place meat on rack of uncovered grill directly over medium coals. Grill for 9 to 11 minutes or until desired doneness; turn once. For gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above.) 1 2. For salsa, in large skillet cook and stir onion and garlic in hot oil over medium heat until tender. Stir in tomatoes, chipotle, lime juice, and 1/4 teaspoon salt. Cook and stir 1 minute. Transfer to a bowl; stir in cilantro. Cut each steak in half; serve with salsa. Makes 4 servings. 2 kosher salt or 1/2 tsp. salt 3/4 tsp. 1 ground cumin 1/2 tsp. 2 chili powder 1/2 tsp. 3 dried oregano, crushed 1/2 tsp. 4 packed brown sugar 1/2 tsp. 5 boneless beef ribeye steaks, cut 1/2 to 3/4 inch thick 2 8-oz. 6 chopped onion 1/2 cup 7 garlic, minced 2 cloves 8 olive oil 2 Tbsp. 9 red and/or yellow cherry or pear tomatoes, halved 2 cups 10 canned chipotle pepper in adobo sauce, drained and finely chopped 1 11 lime juice 2 Tbsp. 12 snipped fresh cilantro 1/4 cup 13 calories Calories kcal 267 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 14 2 cholesterol Cholesterol (mg) mg 54 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 8 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 17.123949 14 sodium Sodium (mg) mg 451 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 15 16 25 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Vegetables Course Main Dish Popular Collections Prize Tested Recipe Appliance Grill, Indoor Grill, Outdoor R084253 Cheese-Topped Steaks Better Homes and Gardens 5/1/2006 Prize Tested Recipes p4 Grill or broil this no-fuss steak entree, then top with cheese, bacon, herbs, and nuts. http://images.meredith.com/bhg/images/recipe/s_R084253.jpg http://images.meredith.com/bhg/images/recipe/l_R084253.jpg 1. In a small bowl combine cheese, bacon, nuts, thyme, garlic, and pepper; set aside. 1 2. Sprinkle steaks lightly with coarse salt or salt. For a charcoal grill, place steaks on rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above. To broil, place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once. Allow 12 to 14 minutes for medium-rare and 15 to 18 minutes for medium.) 2 3. To serve, top steaks with cheese mixture. Grill or broil 1 to 2 minutes longer to soften cheese slightly. Makes 4 servings. 3 Gorgonzola cheese or other blue cheese, crumbled (1/2 cup) 2 oz. 1 cooked bacon pieces 1/4 cup 2 pine nuts or slivered almonds, toasted 1/4 cup 3 fresh thyme leaves 2 Tbsp. 4 garlic, minced 2 cloves 5 freshly ground black pepper 1/4 tsp. 6 boneless beef top loin steaks, cut 1 inch thick (about 3 lb. total) 4 7 calories Calories kcal 640 1 protein Protein (g) gm 86 11 carbohydrate Carbohydrate (g) gm 3 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 181 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 12 7 polyunsaturated fat Polyunsaturated Fat (g) gm 3 5 fiber Fiber (g) gm 0 10 total sugar Total sugar (g) gm 0 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 2.361924 14 sodium Sodium (mg) mg 616 7 calcium Calcium (DV%) % 11 15 iron Iron (DV%) % 40 16 Recipe Category Meat Sub Category Beef Main Ingredient Beef Cheese Course Main Dish Popular Collections Prize Tested Recipe R084071 Peppered Ribeye Steaks with Grilled Sweet Peppers Diabetic Living Summer 2005 7/1/2005 Dinner Solutions p Carb Choices: .5 To cut down on time in the kitchen, rub the meat with the paprika mixture and start it chilling. Then prepare the Grilled Peppers. 8 servings http://images.meredith.com/bhg/images/recipe/s_R084071.jpg http://images.meredith.com/bhg/images/recipe/l_R084071.jpg 1. Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour. 1 2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145 degree F] or 14 to 18 minutes for medium doneness [160 degree F].) Cut steaks into serving-size pieces. Serve with Grilled Peppers. Makes 8 servings. 2 Grilled Peppers: Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature. 3 10- to 12-ounce beef ribeye steaks, cut 1 inch thick 4 1 olive oil 1 tablespoon 2 paprika 1 tablespoon 3 garlic powder 1 tablespoon 4 dried thyme, crushed 2 teaspoons 5 dried oregano, crushed 2 teaspoons 6 lemon-pepper seasoning 1-1/2 teaspoons 7 salt 1 teaspoon 8 ground black pepper 1/2 to 1 teaspoon 9 cayenne pepper 1/2 to 1 teaspoon 10 Grilled Peppers (see recipe below) 1 recipe 11 calories Calories kcal 291 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 13 2 cholesterol Cholesterol (mg) mg 67 6 saturated sat Saturated Fat (g) gm 4 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 573 7 vegetables Vegetables (d.e.) diabetic exchange 1.5 21 lean meat Lean Meat (d.e.) diabetic exchange 4 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections GrillingDiabetic R084044 Oven-Fried Parmesan Chicken Diabetic Living Summer 2005 7/15/2005 Potluck p Carb Choices: .5 Refrigerated egg product and fat-free milk make this Parmesan cheese-crusted chicken an ideal dinnertime headliner for your daily meal plan. 12 servings http://images.meredith.com/bhg/images/recipe/s_R084044.jpg http://images.meredith.com/bhg/images/recipe/l_R084044.jpg 1. Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper. 1 2. Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces don't touch. Drizzle chicken pieces with melted butter. 2 3. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180° degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings. 3 refrigerated or frozen egg product, thawed, or 2 eggs, beaten 1/2 cup 1 fat-free milk 1/4 cup 2 grated Parmesan cheese 3/4 cup 3 fine dry bread crumbs 3/4 cup 4 dried oregano, crushed 2 teaspoons 5 paprika 1 teaspoon 6 ground black pepper 1/4 teaspoon 7 meaty chicken pieces, skinned (breast halves, thighs, and drumsticks) 5 pounds 8 butter or margarine, melted 1/4 cup 9 Snipped fresh oregano (optional) 10 calories Calories kcal 198 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 9 2 cholesterol Cholesterol (mg) mg 79 6 saturated sat Saturated Fat (g) gm 4 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 363 7 starch Starch (d.e.) diabetic exchange .5 17 lean meat Lean Meat (d.e.) diabetic exchange 3 23 Recipe Category Poultry Sub Category Chicken Main Ingredient Chicken Dairy Course Main Dish Popular Collections Diabetic R084039 Flank Steak with Corn Salsa Diabetic Living Summer 2005 7/15/2005 Grilling p Carb Choices: .5 Draining away and discarding the marinade rather than brushing it on during grilling helps keep this fresh-tasting flank steak low in fat. 6 servings http://images.meredith.com/bhg/images/recipe/s_R084039.jpg http://images.meredith.com/bhg/images/recipe/l_R084039.jpg 1. For corn salsa, in a medium bowl, combine corn, salsa verde, and tomato. Cover and chill for 6 to 24 hours. 1 2. Meanwhile, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. 2 3. For marinade, in a small bowl, combine Italian salad dressing, pepper, Worcestershire sauce, and cumin; pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade. 3 4. Place steak on rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until done (160 degree F), turning once. 4 5. To serve, thinly slice steak diagonally across the grain. Serve steak with corn salsa. Makes 6 servings. 5 whole kernel corn, drained 1 8-3/4-ounce can 1 bottled salsa verde 3/4 cup 2 tomato, chopped 1 medium 3 beef flank steak 1 1-1/4- to 1-1/2-pound 4 bottled reduced-calorie clear Italian salad dressing 3/4 cup 5 cracked black pepper 2 tablespoons 6 Worcestershire sauce 1 tablespoon 7 ground cumin 1 teaspoon 8 calories Calories kcal 193 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 39 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 352 7 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Meat Sub Category Beef Main Ingredient Beef Vegetables Course Main Dish Popular Collections Diabetic R084038 Catfish with Black Bean and Avocado Relish Diabetic Living Summer 2005 7/15/2005 Grilling p Carb Choices: .5 Fish make appealing low-fat, low-cholesterol main dishes for diabetic menus. Here, we've teamed catfish with a colorful bean, avocado, and cilantro medley. The relish is great with just about any grilled fish. Another time, try it on halibut, orange roughy, or tuna. 6 servings http://images.meredith.com/bhg/images/recipe/s_R084038.jpg http://images.meredith.com/bhg/images/recipe/l_R084038.jpg 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. 1 2. For relish, in a small bowl, combine lime peel, lime juice, cilantro, oregano, green onion, olive oil, salt, and cayenne pepper. In a medium bowl, combine beans, avocado, and tomato; stir in half of the cilantro mixture. Cover and chill until serving time. 2 3. Place fish on rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining cilantro mixture halfway through grilling. Discard any remaining cilantro mixture. Serve fish with relish and lime wedges. Makes 6 servings. 3 fresh or frozen catfish fillets, about 1/2 inch thick 6 4-ounce 1 finely shredded lime peel 1 teaspoon 2 lime juice 3 tablespoons 3 snipped fresh cilantro 2 tablespoons 4 snipped fresh oregano 2 tablespoons 5 finely chopped green onion 2 tablespoons 6 olive oil 1 tablespoon 7 salt 1/4 teaspoon 8 cayenne pepper 1/4 teaspoon 9 black beans, rinsed and drained 1 15-ounce can 10 avocado, halved, seeded, peeled, and diced 1 medium 11 tomato, chopped 1 medium 12 Lime wedges 13 calories Calories kcal 273 1 protein Protein (g) gm 23 11 carbohydrate Carbohydrate (g) gm 14 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 53 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 6 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 337 7 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Fish & Seafood Sub Category Fish Main Ingredient Fish Course Main Dish Popular Collections Diabetic R084037 Rosemary Chicken with Peach Salsa Diabetic Living Summer 2005 7/15/2005 Grilling p Carb Choices: 0.5 A low-carb marinade that blends rosemary, dry mustard, orange peel, and orange juice gives the chicken a fruity flavor that complements the fresh taste of the peach-and-pepper topper. 6 servings http://images.meredith.com/bhg/images/recipe/s_R084037.jpg http://images.meredith.com/bhg/images/recipe/l_R084037.jpg 1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine orange peel, the 1/2 cup orange juice, the oil, rosemary, dry mustard, and salt; pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally. 1 2. Meanwhile, for salsa, pit fresh peaches or nectarines. Coarsely chop peaches or nectarines. In a medium bowl, combine peaches or nectarines, sweet pepper, green onions, jalapeno pepper, and the 2 tablespoons orange juice. Cover and chill until serving time. 2 3. Drain chicken, reserving marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until no longer pink (180 degree F), turning once and brushing with reserved marinade after 25 minutes of grilling. Discard any remaining marinade. Serve chicken with salsa. Makes 6 servings. 3 *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. 4 chicken drumsticks, skinned 12 1 finely shredded orange peel 2 teaspoons 2 orange juice 1/2 cup 3 olive oil or cooking oil 2 tablespoons 4 snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 2 teaspoons 5 dry mustard 1 teaspoon 6 salt 1/4 teaspoon 7 peaches or nectarines or 1-1/3 cups loose-pack frozen unsweetened peach slices, thawed 2 medium 8 coarsely chopped red or yellow sweet pepper 1/2 cup 9 green onions, chopped 2 10 fresh jalapeno chile pepper, seeded and chopped* 1 11 orange juice 2 tablespoons 12 calories Calories kcal 198 1 protein Protein (g) gm 26 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 82 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 133 7 fruit Fruit (d.e.) diabetic exchange .5 18 lean meat Lean Meat (d.e.) diabetic exchange 3.5 23 Recipe Category Poultry Main Ingredient Poultry Fruit Chicken Course Main Dish Popular Collections Make-Ahead Low-Sodium Low-Calorie GrillingDiabetic Appliance Grill, Outdoor R084036 Thai Turkey Burgers Diabetic Living Summer 2005 7/15/2005 Grilling p Carb Choices: 1.5 Thai seasoning is a blend of seasonings that is reminiscent of the classic flavors of Thai cooking. The ingredients vary widely by brand but often include garlic, coriander, onion, cilantro, and pepper. Look for it at food specialty stores or larger supermarkets. 6 servings http://images.meredith.com/bhg/images/recipe/s_R084036.jpg http://images.meredith.com/bhg/images/recipe/l_R084036.jpg 1. In a medium bowl, combine egg product or egg, bread crumbs, and Thai seasoning or curry powder. Add ground turkey breast; mix well. Shape into six 3/4-inch-thick patties. 1 2. Place patties on the greased rack of an uncovered grill directly over medium goals. Grill for 14 to 18 minutes or until done (165 degree F),* turning once. 2 3. To serve burgers, top bottom half of each bun with some of the basil. Add patties. Spoon peanut dipping sauce over patties; add mango slices and bun tops. Makes 6 servings. 3 *Note: The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165 degree F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches. 4 refrigerated or frozen egg product, or 1 egg, beaten 1/4 cup 1 fine dry bread crumbs 1/4 cup 2 Thai seasoning or curry powder 1 teaspoon 3 uncooked ground turkey breast 1 pound 4 whole grain cocktail-size hamburger buns, split and toasted 6 5 fresh basil leaves 3/4 cup 6 purchased peanut dipping sauce 2 tablespoons 7 mango, pitted, peeled, and sliced 1 medium 8 calories Calories kcal 213 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 30 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 438 7 starch Starch (d.e.) diabetic exchange 1 17 fruit Fruit (d.e.) diabetic exchange .5 18 very lean meat Very Lean Meat (d.e.) diabetic exchange 3 22 Recipe Category Poultry Sandwiches Main Ingredient Poultry Fruit Chicken Course Main Dish Popular Collections Low-Fat Low-Calorie GrillingDiabetic Appliance Grill, Outdoor R083983 Shredded Pork Sandwiches Diabetic Living Summer 2005 7/15/2005 Potluck p Carb Choices: 1.5 To save a few extra carbohydrates, skip the bun and enjoy the slow-cooked pork shoulder topped with a spoonful of the broccoli slaw mixture. 16 sandwiches http://images.meredith.com/bhg/images/recipe/s_R083983.jpg http://images.meredith.com/bhg/images/recipe/l_R083983.jpg 1. In a small bowl, stir together garlic powder, onion powder, pepper, and celery salt. Trim fat from meat. Sprinkle pepper mixture evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. 1 2. Place onion in the bottom of a 3-1/2- to 4-quart slow cooker. Add meat. Pour the water over meat. 2 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat and onions from cooker to a cutting board; discard cooking liquid. Using two forks, pull meat apart into shreds. Tote meat in slow cooker. Tote broccoli and mayonnaise dressing in an insulated container with ice packs. 3 4. To serve, in a small bowl, combine shredded broccoli and 1/4 cup of the mayonnaise dressing. Spread bottoms of the buns with the remaining mayonnaise dressing. Place meat mixture on bottoms of buns. Top with shredded broccoli mixture; replace tops of buns. Makes 16 sandwiches. 4 garlic powder 1-1/2 teaspoons 1 onion powder 1-1/2 teaspoons 2 ground black pepper 1-1/2 teaspoons 3 celery salt 1 teaspoon 4 boneless pork shoulder roast 1 3-pound 5 onions, cut into thin wedges 2 large 6 water 1/2 cup 7 packaged shredded broccoli (broccoli slaw mix) 2 cups 8 light mayonnaise dressing or salad dressing 1 cup 9 whole grain hamburger buns 16 10 calories Calories kcal 270 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 24 8 total fat Total fat (g) gm 10 2 cholesterol Cholesterol (mg) mg 55 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 500 7 starch Starch (d.e.) diabetic exchange 1.5 17 vegetables Vegetables (d.e.) diabetic exchange .5 21 lean meat Lean Meat (d.e.) diabetic exchange 2.5 23 Recipe Category Sandwiches Meat Sub Category Pork Main Ingredient Pork Course Main Dish Popular Collections Diabetic Appliance Crockery Cooker R074712 Three-Cheese Lasagna Best-Loved Recipes (New Version 2006) 7/1/2005 Main Dishes p31 The ricotta will have a slightly grainy texture when cooked into the lasagna. 12 servings http://images.meredith.com/bhg/images/recipe/s_R074712.jpg http://images.meredith.com/bhg/images/recipe/l_R074712.jpg 1. Preheat oven to 450 degree F. In a roasting pan combine eggplant, onion, and garlic. Add 1/2 cup of the snipped basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside. 1 2. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor bowl* combine 1-1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined. 2 3. Reduce oven temperature to 375 degree F. Spoon one-third of the eggplant mixture evenly in the bottom of a 3-quart rectangular baking dish. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining 1/2 cup Gruyere cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with 1/2 cup basil and the lemon peel. Makes 12 servings. 3 To Make Ahead: Prepare lasagna as directed but do not bake. Cover and refrigerate up to 24 hours. Bake, covered, in a 375 degree F oven for 40 minutes; uncover and bake 20 to 25 minutes more or until heated through. Let stand 15 minutes before serving. Top as directed above. 4 *Note: If you do not have a food processor, combine filling ingredients in a large bowl. Beat with an electric mixer on low speed until combined. 5 eggplants (2 lb.), chopped (11 cups) 2 medium 1 red onions, halved crosswise and thickly sliced (about 2 cups) 2 large 2 garlic, minced 2 cloves 3 snipped fresh sweet basil or purple basil 1 cup 4 olive oil 1/4 cup 5 dried lasagna noodles 12 6 Gruyere cheese, finely shredded (2 cups) 8 ounces 7 ricotta cheese 1 15-ounce carton 8 goat cheese (chevre) 12 ounces 9 whipping cream 1 cup 10 eggs 2 11 salt 1/2 teaspoon 12 ground black pepper 1/2 teaspoon 13 crushed red pepper 1/4 teaspoon 14 finely shredded lemon peel 2 teaspoons 15 calories Calories kcal 439 1 protein Protein (g) gm 20 11 carbohydrate Carbohydrate (g) gm 23 8 total fat Total fat (g) gm 30 2 cholesterol Cholesterol (mg) mg 114 6 saturated sat Saturated Fat (g) gm 16 3 monounsaturated fat Monounsaturated Fat (g) gm 10 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 3 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 3.542886 14 sodium Sodium (mg) mg 315 7 calcium Calcium (DV%) % 34 15 iron Iron (DV%) % 11 16 Recipe Category Pasta Vegetables Sub Category Lasagna Main Ingredient Vegetables Pasta Course Main Dish Popular Collections Prize Tested Recipe Vegetarian Ethnic Cuisine Italian R074181 Quick Hamburger Soup Diabetic Living Fall 2005 8/23/2005 Diabetic Chef p Combine extra-lean beef and turkey breast for low-fat beefy flavor. 12 (1 cup) servings http://images.meredith.com/bhg/images/recipe/s_R074181.jpg http://images.meredith.com/bhg/images/recipe/l_R074181.jpg 1. In in a Dutch oven, cook beef, turkey, onion, carrot, celery, and garlic until meat is brown and onion is tender. Drain off fat. 1 2. Add beef broth, undrained tomatoes, sage, thyme, rosemary, salt and pepper. Bring to boiling; stir in potatoes. reduce heat. Cover; simmer 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional sage. makes 12 (1-cup) servings. 2 Make-Ahead Directions: Prepare soup as directed through Step 2. Cover and chill for up to 24 hours. Heat and serve as directed. 3 extra-lean ground beef 8 ounces 1 uncooked ground turkey breast 8 ounces 2 finely chopped onion 1-1/2 cups 3 carrots, coarsely shredded 2 4 celery, sliced 2 stalks 5 garlic, minced 2 cloves 6 lower-sodium beef broth 6 cups 7 diced tomatoes, undrained 2 14-1/2-ounce cans 8 snipped fresh sage or 1 teaspoon dried sage, crushed 1 tablespoon 9 snipped fresh thyme or 1 teaspoon dried thyme, crushed 2 teaspoons 10 snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1 teaspoon 11 salt 1/4 teaspoon 12 ground black pepper 1/4 teaspoon 13 potatoes, chopped (2 cups) 2 medium 14 calories Calories kcal 103 1 protein Protein (g) gm 10 11 carbohydrate Carbohydrate (g) gm 10 8 total fat Total fat (g) gm 2 2 cholesterol Cholesterol (mg) mg 19 6 saturated sat Saturated Fat (g) gm 1 3 fiber Fiber (g) gm 1 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 418 7 starch Starch (d.e.) diabetic exchange .5 17 vegetables Vegetables (d.e.) diabetic exchange 1 21 very lean meat Very Lean Meat (d.e.) diabetic exchange 1 22 Recipe Category Soups & Stews Sub Category Soups Main Ingredient Beef Course Main Dish Popular Collections Diabetic R056983 Steak with Olive Relish All-Time-Favorite Potluck Recipes 2003 6/15/2003 Sharing the Grill p If you like the rich, meaty flavor of kalamata olives, substitute them for the plain black olives in this Mediterranean-style relish. The relish would also be right at home served on grilled Italian bread. 8 servings http://images.meredith.com/bhg/images/recipe/s_R056983.jpg http://images.meredith.com/bhg/images/recipe/l_R056983.jpg 1. For relish, drain artichokes, reserving marinade. Coarsely chop artichokes. In a medium bowl, combine artichokes, reserved marinade, tomatoes, olives, green onions, vinegar, garlic, and black pepper. Cover and chill in the refrigerator for at least 2 hours or up to 4 hours. 1 2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. Trim fat from steaks. Sprinkle steak seasoning evenly over steaks; rub in with your fingers. 2 3. To grill, in a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place steaks on the grill rack over drip pan. Cover and grill steaks for 16 to 20 minutes for medium-rare doneness or until an instant-read thermometer inserted in steak registers 145 degree F. (Or for 20 to 24 minutes for medium doneness or until an instant read thermometer inserted in steak registers 160 degree F). 3 4. Serve steaks with relish. Makes 8 servings. 4 marinated artichoke hearts 1 6-1/2-ounce jar 1 tomatoes, seeded and chopped 2 medium 2 pitted ripe olives, halved lengthwise 1 cup 3 green onions, thinly sliced 2 4 red wine vinegar 1 tablespoon 5 garlic, minced 1 clove 6 ground black pepper 1/8 teaspoon 7 oak or hickory wood chips 2 cups 8 boneless beef top loin steaks, cut 1 inch thick (3-1/2 to 4 pounds total) 8 9 steak seasoning 4 teaspoons 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Popular Collections Grilling Appliance Grill Grill, Outdoor R056783 Quick Skillet Lasagna Simply Perfect 30 Min. Italian 2/1/2002 Pasta p12 Talk about quick! The most time-consuming part of this recipe is boiling the water for the pasta. After that, a hearty lasagna is just minutes away. 6 servings http://images.meredith.com/bhg/images/recipe/s_R056783.jpg http://images.meredith.com/bhg/images/recipe/l_R056783.jpg 1. Cook pasta according to package directions; drain. 1 2. Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown; drain. Set meat aside. Wipe skillet with paper towel. 2 3. Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top. 3 4. Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings. 4 dried mafalda (mini lasagna) noodles 3 cups (6 ounces) 1 lean ground beef or bulk pork sausage 12 ounces 2 tomato-base pasta sauce 1 26- to 27-3/4-ounce jar 3 shredded mozzarella cheese (6 ounces) 1-1/2 cups 4 grated Parmesan cheese (1 ounce) 1/4 cup 5 calories Calories kcal 375 1 protein Protein (g) gm 25 11 carbohydrate Carbohydrate (g) gm 30 8 total fat Total fat (g) gm 17 2 cholesterol Cholesterol (mg) mg 50 6 saturated sat Saturated Fat (g) gm 6 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1,046 7 calcium Calcium (DV%) % 28 15 iron Iron (DV%) % 15 16 30 minutes Start to Finish: Recipe Category Meat Sub Category Beef Main Ingredient Beef Course Main Dish Ethnic Cuisine Italian R056026 Smoked Chicken Quiche 100 Chicken Recipes 4/1/2003 Oven p Look for smoked cooked chicken with the cold cuts in larger supermarkets or at your store's deli counter. 6 to 8 servings http://images.meredith.com/bhg/images/recipe/s_R056026.jpg http://images.meredith.com/bhg/images/recipe/l_R056026.jpg 1. Bake the unpricked pastry shell in a 450 degree F oven for 4 to 5 minutes or just until it begins to puff. Remove from oven. Reduce oven temperature to 375 degree F. 1 2. Meanwhile, melt butter in a medium skillet over medium-high heat. Add chicken and onion; cook until onion is tender. Sprinkle cheese over bottom of prebaked pastry shell. Spoon chicken mixture over cheese. 2 3. Whisk together eggs, half-and-half, mustard, salt, and cayenne pepper in a medium bowl. Pour over the chicken mixture. 3 4. Bake in the 375 degree F oven about 30 minutes or until a knife inserted near center comes out clean. If necessary to prevent overbrowning, cover edge of crust with foil. Let quiche cool for 10 minutes before serving. Garnish with fresh herb sprig, if desired. Makes 6 to 8 servings. 4 9-inch pastry shell 1 unbaked 1 butter or margarine 1 tablespoon 2 diced, cooked, smoked chicken breast (about 6 ounces) 1-1/4 cups 3 chopped onion 1/3 cup 4 shredded Swiss cheese (4 to 6 ounces) 1 to 1-1/2 cups 5 eggs, slightly beaten 3 6 half-and-half or light cream 1 cup 7 dry mustard 1/2 teaspoon 8 salt 1/8 teaspoon 9 cayenne pepper Dash 10 Fresh herb sprig (optional) 11 calories Calories kcal 299 1 carbohydrate Carbohydrate (g) gm 16 8 total fat Total fat (g) gm 20 2 cholesterol Cholesterol (mg) mg 117 6 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 402 7 Recipe Category Eggs & Cheese Sub Category Casseroles/Stratas Main Ingredient Turkey Dairy Eggs Cheese Course Main Dish R048767 Cajun Chicken Lasagna Better Homes and Gardens 9/1/2001 Prize Tested Recipes p225 Tired of plain lasagna? This version, spiced up with Cajun seasoning and andouille sausage, will surely become a perennial favorite. 12 servings http://images.meredith.com/bhg/images/recipe/s_R048767.jpg http://images.meredith.com/bhg/images/recipe/l_R048767.jpg 1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese. 1 2. Lightly coat a 3-quart rectangular baking dish with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings. 2 dried lasagna noodles 16 1 andouille sausage or smoked pork sausage, quartered lengthwise and sliced 1 pound 2 skinless, boneless chicken breast halves, cut into 3/4-inch cubes 1 pound 3 Cajun seasoning 2 to 3 teaspoons 4 dried sage, crushed 1 teaspoon 5 chopped onion 1/2 cup 6 chopped celery 1/2 cup 7 chopped green sweet pepper 1/4 cup 8 finely chopped garlic 1 tablespoon 9 refrigerated light Alfredo sauce 2 10-ounce containers 10 grated Parmesan cheese 1/2 cup 11 Nonstick cooking spray 12 shredded mozzarella cheese 1-1/2 cups 13 calories Calories kcal 469 1 protein Protein (g) gm 29 11 carbohydrate Carbohydrate (g) gm 34 8 total fat Total fat (g) gm 24 2 cholesterol Cholesterol (mg) mg 79 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 7 7 polyunsaturated fat Polyunsaturated Fat (g) gm 2 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 4.723848 14 sodium Sodium (mg) mg 1187 7 calcium Calcium (DV%) % 29 15 iron Iron (DV%) % 10 16 Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections Prize Tested Recipe Ethnic Cuisine Cajun & Creole R028421 Three Vegetable Lasagna New Cook Book 12th edition 8/15/2002 Pasta p390 Spinach, broccoli and carrots fill this cheesy lasagna. This four-cheese, three vegetable lasagna can be prepared up to 2 days in advance. 12 servings http://images.meredith.com/bhg/images/recipe/s_R028421.jpg http://images.meredith.com/bhg/images/recipe/l_R028421.jpg 1. Cook lasagna noodles according to package directions. Drain; set aside. 1 2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside. 2 3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese. 3 4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese. 4 5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings. 5 No-Boil Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles. Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above. 6 To Make-Ahead: After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting. 7 dried lasagna noodles (9 or 10 noodles) 8 ounces 1 beaten eggs 2 2 cream-style cottage cheese 2 cups 3 ricotta cheese 1 15-ounce carton 4 dried Italian seasoning, crushed 2 teaspoons 5 sliced fresh mushrooms 2 cups 6 chopped onion 1 cup 7 garlic, minced 4 cloves 8 olive oil or cooking oil 2 tablespoons 9 all-purpose flour 2 tablespoons 10 black pepper 1/2 to 1 teaspoon 11 milk 1-1/4 cups 12 frozen chopped spinach, thawed and thoroughly drained 1 10-ounce package 13 frozen chopped broccoli, thawed and thoroughly drained 1 10-ounce package 14 shredded carrot 1 cup 15 shredded Parmesan cheese (3 ounces) 3/4 cup 16 package shredded mozzarella cheese (2 cups) 1 8-ounce package 17 calories Calories kcal 322 1 protein Protein (g) gm 22 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 78 6 saturated sat Saturated Fat (g) gm 8 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 3 10 total sugar Total sugar (g) gm 4 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 14.171544 14 sodium Sodium (mg) mg 388 7 calcium Calcium (DV%) % 37 15 iron Iron (DV%) % 10 16 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 2 21 medium-fat meat Medium-fat Meat (d.e.) diabetic exchange 2 24 Recipe Category Pasta Main Ingredient Pasta Course Main Dish Popular Collections Casserole 78 Roast Turkey with Bread Stuffing Family Favorites Made Lighter Two ways to reduce calories and fat: Select a turkey that isn't self-basting (no fat added) and bake the dressing in a casserole instead of inside the turkey, where turkey fat will drip into it. 8 servings http://images.meredith.com/bhg/images/recipe/s_78.jpg http://images.meredith.com/bhg/images/recipe/l_78.jpg 1. Cut bread into 1/2-inch cubes. Spread into a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice. Or, let bread cubes stand, covered, at room temperature for 8 to 12 hours. 1 2. Pull neck skin of turkey to the back and fasten with a skewer. If band of skin crosses the tail, tuck drumsticks under the band. If there is no band, tie drumsticks to the tail. Twist wing tips under the back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with cooking oil. 2 3. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch bone. Cover turkey with foil, leaving an air space between the bird and the foil. Press foil lightly at the ends of drumsticks and neck. Roast in a 325 degree F oven for 2 hours. 3 4. Meanwhile, for stuffing, cook celery and onion in margarine in a small saucepan until tender. Remove from heat. Stir in poultry seasoning or sage and pepper. Place dry bread cubes in a mixing bowl. Add onion mixture and apple. Combine water, butter-flavored sprinkles, and bouillon granules; drizzle over bread mixture, tossing lightly to moisten. Add additional water for desired moistness. Spray a 2-quart casserole with nonstick coating. Spoon stuffing into casserole. Chill stuffing until needed. Cover and bake the stuffing along side turkey the last 50 to 55 minutes of roasting or until hot. 4 5. Cut the band of skin or string between drumsticks and roast uncovered for 30 to 45 minutes more or until meat thermometer registers 180 degrees degrees F. 5 6. Remove turkey from the oven and cover with foil. Let stand 20 minutes before carving. Serve turkey with stuffing. Makes 8 servings. 6 Make-Ahead Tip: Up to seven days ahead prepare dry bread cubes for stuffing. Freeze. 7 white bread 7 or 8 slices 1 whole wheat bread 7 or 8 slices 2 turkey 1 6- to 8-pound 3 cooking oil 1 teaspoon 4 chopped celery 1 cup 5 chopped onion 1/2 cup 6 margarine 2 tablespoons 7 poultry seasoning or dried sage, crushed 1 teaspoon 8 pepper 1/4 teaspoon 9 chopped, peeled apple 1 cup 10 water 1 cup 11 instant chicken bouillon granules 1/2 teaspoon 12 Nonstick spray coating 13 butter-flavored sprinkles 1 teaspoon 14 calories Calories kcal 357 1 protein Protein (g) gm 37 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 11 2 cholesterol Cholesterol (mg) mg 87 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 430 7 calcium Calcium (DV%) % 12 15 iron Iron (DV%) % 23 16 Recipe Category Poultry Main Ingredient Turkey Poultry Course Main Dish Popular Collections Low-Fat Low-Sodium Low-Calorie 36140 Easy Taco Pizza Cooking for Today -- Pizza This hearty south-of-the border pizza is popular with both kids and adults alike. 6 servings http://images.meredith.com/bhg/images/recipe/s_36140.jpg http://images.meredith.com/bhg/images/recipe/l_36140.jpg 1. In a large bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in cornmeal and as much of the remaining flour as you can. 1 2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes. 2 3. Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer dough to pans. Build up edges slightly. Flute edges, if desired. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned. 3 4. Meanwhile, in a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat. Stir in tomato sauce, olives, and taco seasoning mix; heat through. 4 5. Spread ground beef mixture over hot crusts. Sprinkle with cheese. Bake about 12 minutes or until cheese melts. Top with lettuce, tomatoes, and avocados. Spoon sour cream into center of each pizza. Sprinkle sour cream with chili powder, if desired. Makes 6 servings. 5 Make-ahead tip: Prepare pizza dough; divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using. 6 all-purpose flour 2 to 2-1/2 cups 1 active dry yeast 1 package 2 salt 1/4 teaspoon 3 warm water (120 degree F to 130 degree F) 1 cup 4 cooking oil 2 tablespoons 5 cornmeal 3/4 cup 6 ground beef 3/4 pound 7 chopped onion 1 cup 8 tomato sauce 1 8-ounce can 9 sliced pitted ripe olives, drained 1 2-1/4-ounce can 10 taco seasoning mix 1 1-1/4-ounce envelope 11 shredded cheddar cheese (8 ounces) 2 cups 12 shredded lettuce 2 cups 13 chopped tomatoes 2 cups 14 avocados, seeded, peeled, and chopped 2 medium 15 dairy sour cream 1 8-ounce carton 16 Chili powder (optional) 17 calories Calories kcal 726 1 protein Protein (g) gm 32 11 carbohydrate Carbohydrate (g) gm 56 8 total fat Total fat (g) gm 45 2 cholesterol Cholesterol (mg) mg 90 6 saturated sat Saturated Fat (g) gm 15 3 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 1274 7 40 minutes Start to Finish: Recipe Category Meat Main Ingredient Beef Cheese Leafy Greens Vegetables Course Main Dish Popular Collections Make-Ahead Kids' Favorites Holiday Super Bowl 35780 Spinach Lasagna Rolls New Dieter's Cookbook All the flavors of traditional lasagna are wrapped up in these eye-catching rolls. http://images.meredith.com/bhg/images/recipe/s_35780.jpg http://images.meredith.com/bhg/images/recipe/l_35780.jpg 1. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. 1 2. For filling, in medium bowl stir together the spinach, cottage cheese, Parmesan cheese, egg, and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish. 2 3. Cover with foil. Bake rolls in a 375 degree F. oven about 30 minutes or until heated through. 3 4. Meanwhile, for the sauce, coat an unheated 2-quart saucepan with nonstick cooking spray. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, tomato sauce, basil, sugar, and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls. Makes 8 main-dish servings. 4 Make-Ahead Tip: Assemble the lasagna rolls and prepare the sauce as above. Cover and refrigerate for up to 24 hours. To serve, bake the rolls in a 375 degree F. oven for 35 to 40 minutes and reheat the sauce. 5 frozen chopped spinach, cooked and well drained 1 10-ounce package 1 low-fat cottage cheese 2 cups 2 grated Parmesan cheese 1/2 cup 3 beaten egg 1 4 ground nutmeg 1/8 teaspoon 5 dried lasagna noodles, cooked and drained 8 6 Nonstick cooking spray 7 large onion, chopped 1 8 medium green sweet pepper, chopped 1 9 sliced fresh mushrooms 2 cups 10 garlic, minced 2 cloves 11 tomatoes, cut up 1 14-1/2-ounce can 12 tomato sauce 1 8-ounce can 13 snipped fresh basil or 1/2 teaspoon dried basil, crushed 2 teaspoons 14 sugar 1/2 teaspoon 15 ground black pepper 1/4 teaspoon 16 calories Calories kcal 212 1 protein Protein (g) gm 16 11 carbohydrate Carbohydrate (g) gm 28 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 36 6 saturated sat Saturated Fat (g) gm 2 3 fiber Fiber (g) gm 2 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 637 7 starch Starch (d.e.) diabetic exchange 1 17 vegetables Vegetables (d.e.) diabetic exchange 3 21 lean meat Lean Meat (d.e.) diabetic exchange 1 23 Recipe Category Pasta Main Ingredient Cheese Leafy Greens Pasta Vegetables Course Main Dish Popular Collections Low-Fat Make-Ahead Meatless Main Dish Low-Calorie Vegetarian Ethnic Cuisine Italian 100 Beef Rolled Rib Roast au Jus New Baking Book - RINGBOUND EDITION Beef rib roast is traditionally served "au jus," a French term meaning served in its own juices. http://images.meredith.com/bhg/images/recipe/s_100.jpg http://images.meredith.com/bhg/images/recipe/l_100.jpg Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid; do not cover. 1 Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F. Remove the roast from the oven; cover with foil and let it stand 15 minutes. The meat's temperature will rise 5 degrees during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings. 2 3. Beef au Jus: After removing meat from the oven, spoon drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings. Cook and stir until bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste. 3 beef rib-eye roast 1 4-pound 1 Salt (optional) 2 Pepper (optional) 3 Beef au Jus (optional) 4 calories Calories kcal 263 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 0 8 total fat Total fat (g) gm 15 2 cholesterol Cholesterol (mg) mg 89 6 saturated sat Saturated Fat (g) gm 6 3 fiber Fiber (g) gm 0 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 81 7 calcium Calcium (DV%) % 0 15 iron Iron (DV%) % 19 16 Recipe Category Meat Main Ingredient Beef Course Main Dish Popular Collections Low-Sodium Low-Calorie 5 or Fewer Ingredients Ethnic Cuisine French Holiday New Years' Thanksgiving Christmas Easter R112981 Maple-Glazed New Potatoes Better Homes and Gardens 3/1/2008 Easter p5 Just before serving, sprinkle sliced green onions, lemon zest, and thyme for added freshness and flavor. http://images.meredith.com/bhg/images/recipe/s_R112981.jpg http://images.meredith.com/bhg/images/recipe/l_R112981.jpg 1. Preheat the oven to 325 degrees F. Halve or quarter any large potatoes. In shallow dish large enough to hold potatoes in a single layer, toss potatoes with butter; season with salt and pepper. Spread in single layer. Roast potatoes, uncovered, for 45 minutes, stirring once or twice during roasting. 1 2. Meanwhile, in small dish, stir together vinegar, maple syrup, and sliced garlic. Drizzle potatoes with vinegar mixture, gently tossing with a spoon or spatula to coat. Continue to roast about 10 to 20 minutes more, until potatoes are fork-tender and glazed, stirring once or twice. 2 3. To serve, sprinkle potatoes with green onions, thyme, and lemon peel. Makes 6 servings. 3 tiny new potatoes 3 lb. 1 butter, melted 1/4 cup 2 Salt and cracked black pepper 3 white balsamic vinegar 3 Tbsp. 4 pure maple syrup 2 Tbsp. 5 garlic, thinly sliced 3 cloves 6 chopped green onions 1/4 cup 7 chopped fresh thyme 2 Tbsp. 8 finely shredded lemon peel 1 Tbsp. 9 calories Calories kcal 275 1 protein Protein (g) gm 3 11 carbohydrate Carbohydrate (g) gm 47 8 total fat Total fat (g) gm 8 2 cholesterol Cholesterol (mg) mg 20 6 saturated sat Saturated Fat (g) gm 5 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 8 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 47.828961 14 sodium Sodium (mg) mg 265 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 12 16 Recipe Category Vegetables Main Ingredient Vegetables Course Side Dish Holiday Easter R112979 Citrus-Roasted Asparagus Better Homes and Gardens 3/1/2008 Easter p2 http://images.meredith.com/bhg/images/recipe/s_R112979.jpg http://images.meredith.com/bhg/images/recipe/l_R112979.jpg 1. Preheat oven to 400 degrees F. From one orange and one lemon, cut 1/8 x 2-inch strips, avoiding the bitter white pith; set aside. From same orange and lemon squeeze a total of 2 tablespoons juice; set aside. 1 2. Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside. 2 3. Wash asparagus; break off woody bases. Place spears in 15 x 10 x 1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle 2 tablespoons olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper. 3 4. Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter. 4 5. Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus, and garlic. Sprinkle with roasted citrus slices. Serve warm. Makes 8 servings. 5 seedless oranges 2 1 lemons 2 2 extra-virgin olive oil 5 Tbsp. 3 asparagus spears 2 lb. 4 garlic, thinly sliced 2 cloves 5 tarragon leaves 2 tsp. 6 Sea salt and coarsely ground pepper 7 calories Calories kcal 87 1 protein Protein (g) gm 2 11 carbohydrate Carbohydrate (g) gm 6 8 total fat Total fat (g) gm 7 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 3 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 24.209721 14 sodium Sodium (mg) mg 53 7 calcium Calcium (DV%) % 3 15 iron Iron (DV%) % 9 16 Recipe Category Vegetables Main Ingredient Vegetables Course Side Dish Holiday Easter R112975 Garden Soup Better Homes and Gardens 3/1/2008 Easter p3 Celebrate a most welcome hue of the season with creamy pureed soup flavored by green onions, watercress, and tarragon. http://images.meredith.com/bhg/images/recipe/s_R112975.jpg http://images.meredith.com/bhg/images/recipe/l_R112975.jpg 1. In 4- to 5-quart Dutch oven cook potatoes and onion in hot butter over medium heat for 3 to 5 minutes or until onions are tender but not brown, stirring occasionally. Add 6 cups broth; bring to boiling. Reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender. 1 2. Stir in the watercress; return broth to simmering. Simmer, covered, for 3 to 5 minutes, until greens are tender. Remove soup from heat; cool 15 minutes. Stir in tarragon. Puree soup using immersion blender or in batches using a blender. 2 3. Stir wine or broth into soup; season with salt and pepper. Heat through over low heat. If desired, top servings with sour cream. Makes 8 side-dish servings. 3 russet potatoes (3 medium), peeled, cut in 1-inch pieces 1-1/4 lb. 1 sliced green onions (2 to 3 bunches) 1-1/2 cups 2 butter 2 Tbsp. 3 reduced-sodium chicken broth 6 cups 4 watercress (about 3 bunches), tough stems removed, or fresh baby spinach leaves 6 cups 5 snipped fresh tarragon 3 Tbsp. 6 dry white wine or reduced-sodium chicken broth 1/2 cup 7 Salt and freshly ground black pepper 8 dairy sour cream (optional) 1/2 cup 9 calories Calories kcal 125 1 protein Protein (g) gm 5 11 carbohydrate Carbohydrate (g) gm 13 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 13 6 saturated sat Saturated Fat (g) gm 3 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 0 5 fiber Fiber (g) gm 1 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 25.981164 14 sodium Sodium (mg) mg 617 7 calcium Calcium (DV%) % 7 15 iron Iron (DV%) % 5 16 Recipe Category Vegetables Soups & Stews Sub Category Soups Main Ingredient Vegetables Course Side Dish Holiday Easter R112835 Saucy Succotash Slow Cooker Bookazine 12/12/2006 Sides p1 Having a barbecue? Serve this cheesy bean-and-corn medley along with the burgers and brats. http://images.meredith.com/bhg/images/recipe/s_R112835.jpg http://images.meredith.com/bhg/images/recipe/l_R112835.jpg 1. In a 3-1/2- or 4-quart slow cooker, combine whole kernel corn, lima beans, cream-style corn, sweet pepper, cheese, onion, and cumin seeds. Pour the water over all. 1 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 2 3. Gently stir in sour cream. Let stand for 10 minutes before serving. Makes 12 servings. 3 frozen whole kernel corn, thawed 1 16-ounce package 1 frozen lima beans, thawed 1 16-ounce package 2 cream-style corn 1 14-3/4-ounce can 3 chopped red sweet pepper 1 cup 4 shredded smoked Gouda cheese (4 ounces) 1 cup 5 chopped onion 1/2 cup 6 cumin seeds 2 teaspoons 7 water 1/4 cup 8 light dairy sour cream 1 8-ounce carton 9 calories Calories kcal 158 1 protein Protein (g) gm 7 11 carbohydrate Carbohydrate (g) gm 25 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 14 6 saturated sat Saturated Fat (g) gm 3 3 fiber Fiber (g) gm 4 10 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 0 14 sodium Sodium (mg) mg 282 7 Recipe Category Vegetables Main Ingredient Vegetables Course Side Dish Appliance Crockery Cooker R112598 Wheat Berry Salad with Dried Apricots Better Homes and Gardens 2/1/2008 Your Best Recipe Contest-Healthy p11 "MY wife is always searching out new grains, "said winner Jamaine Batson of Salt Lake City. "This recipe gives wheat berries a nice light touch" said the judges. http://images.meredith.com/bhg/images/recipe/s_R112598.jpg http://images.meredith.com/bhg/images/recipe/l_R112598.jpg 1. In a medium bowl combine wheat berries, 3 cups water and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour. 1 2. In large bowl combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions. In bowl whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours. Makes 8 side-dish servings. 2 wheat berries, rinsed and drained 1 cup 1 garbanzo beans (chickpeas), rinsed and drained 1 15-oz. can 2 slivered fresh snow peas 1 cup 3 dried apricots, sliced 1/2 cup 4 dried cranberries 1/2 cup 5 chopped green onions 1/4 cup 6 toasted walnut oil 3 Tbsp. 7 lemon juice 1 Tbsp. 8 calories Calories kcal 239 1 protein Protein (g) gm 6 11 carbohydrate Carbohydrate (g) gm 43 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 0 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 1 7 polyunsaturated fat Polyunsaturated Fat (g) gm 4 5 fiber Fiber (g) gm 7 10 total sugar Total sugar (g) gm 13 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 10.628658 14 sodium Sodium (mg) mg 342 7 calcium Calcium (DV%) % 4 15 iron Iron (DV%) % 14 16 Recipe Category Salads & Dressings Sub Category Salads Main Ingredient Rice or Grains Course Side Dish R111480 Crusty Cornbread Better Homes and Gardens 1/1/2008 Happy New Year's Feast p 8 servings http://images.meredith.com/bhg/images/recipe/s_R111480.jpg http://images.meredith.com/bhg/images/recipe/l_R111480.jpg 1. In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined and glossy. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheddar cheese. 1 2. Bake 25 to 28 minutes or until corn bread is golden and begins to pull away from dish. Serve warm. Serves 8. 2 butter 4 Tbsp. 1 yellow cornmeal 1 cup 2 stone-ground corn meal 1/2 cup 3 baking powder 2 tsp. 4 salt 1 tsp. 5 cracked black pepper 1/2 tsp. 6 dairy sour cream 1 8-oz. carton 7 sour milk or buttermilk 3/4 cup 8 eggs, beaten 2 9 finely shredded cheddar cheese 1 cup 10 calories Calories kcal 281 1 protein Protein (g) gm 9 11 carbohydrate Carbohydrate (g) gm 20 8 total fat Total fat (g) gm 19 2 cholesterol Cholesterol (mg) mg 97 6 saturated sat Saturated Fat (g) gm 11 3 monounsaturated fat Monounsaturated Fat (g) gm 5 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 1.180962 14 sodium Sodium (mg) mg 530 7 calcium Calcium (DV%) % 19 15 iron Iron (DV%) % 7 16 Recipe Category Breads, Quickbreads Course Side Dish R111477 Good-For-You Cabbage Better Homes and Gardens 1/1/2008 Happy New Year's Feast p Cabbage is good-for-you and excellent on any Southern New Year Feast. I love the roots of this recipe which takes Redeye Gravy to a whole new place. http://images.meredith.com/bhg/images/recipe/s_R111477.jpg http://images.meredith.com/bhg/images/recipe/l_R111477.jpg 1. Rinse cabbage, remove outer leaves. Cut in eight wedges; set aside. 1 2. In large skillet with tight-fitting lid cook bacon over medium heat. Reserving 3 tablespoons drippings in skillet, transfer bacon to paper towels; drain, crumble, set aside. To drippings add mustard, caraway, cumin, fennel, salt, and pepper; cook and stir 1 minute. Add half the cabbage wedges at a time; cook, searing edges, 3 to 5 minutes. Place all cabbage wedges in skillet, overlapping slightly. 2 3. For gravy, stir together coffee and molasses; pour over cabbage. (Gravy does not blend.) Heat to boiling. Reduce heat; simmer, covered, 30 to 35 minutes. Transfer cabbage to platter; sprinkle with bacon. Pass gravy. Serves 8. 3 heads cabbage (1-1/2 to 2 pounds each) 2 small 1 thick-cut smoked bacon 4 slices 2 whole mustard seeds 1-1/2 tsp. 3 caraway seeds 1 tsp. 4 cumin seed 1/2 tsp. 5 fennel seed 1/2 tsp. 6 sea salt or 3/4 tsp. salt 1 tsp. 7 cracked black pepper 1/2 tsp. 8 brewed strong coffee 1 cup 9 molasses 3 Tbsp. 10 calories Calories kcal 78 1 protein Protein (g) gm 3 11 carbohydrate Carbohydrate (g) gm 8 8 total fat Total fat (g) gm 5 2 cholesterol Cholesterol (mg) mg 6 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 2 10 total sugar Total sugar (g) gm 5 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 30.705012 14 sodium Sodium (mg) mg 196 7 calcium Calcium (DV%) % 5 15 iron Iron (DV%) % 4 16 Recipe Category Vegetables Main Ingredient Vegetables Course Side Dish Popular Collections 8 or Fewer Ingredients Holiday Christmas New Years' R111476 Braised Greens Better Homes and Gardens 1/1/2008 Happy New Year's Feast p Mixing up the greens is the secret to success. You can blanch the greens ahead and store them up to 24 hours ahead before use. In the Southern tradition, greens signify wealth. Eat as many as you please. 10-3/4-cup servings http://images.meredith.com/bhg/images/recipe/s_R111476.jpg http://images.meredith.com/bhg/images/recipe/l_R111476.jpg 1. Remove stems and thick ribs from greens. In large saucepan of boiling water immerse greens, one-fourth at a time, for 30 seconds. Remove greens with tongs to colander. Rinse under cold running water; cool. Coarsely chop. 1 2. In 4-quart Dutch oven heat oil over medium-high heat. Add ham, garlic, and jalapeno; cook and stir 1 minute. Add broth and brown sugar; stir to dissolve sugar. Add greens and black pepper; cook and stir until heated through. Serve immediately; sprinkle with vinegar. Makes 10 (3/4-cup) servings. 2 assorted greens: collard, kale, mustard, beet, and turnip 5 lb. 1 olive oil 2 Tbsp. 2 finely chopped fully cooked country ham or ham 1 cup 3 minced garlic 6 cloves 4 jalapeno pepper, seeded and finely chopped 1 medium 5 chicken broth 1/3 cup 6 packed brown sugar 1 Tbsp. 7 coarsely ground black pepper 1/4 tsp. 8 Balsamic or cider vinegar (optional) 9 calories Calories kcal 86 1 protein Protein (g) gm 6 11 carbohydrate Carbohydrate (g) gm 9 8 total fat Total fat (g) gm 4 2 cholesterol Cholesterol (mg) mg 6 6 saturated sat Saturated Fat (g) gm 1 3 monounsaturated fat Monounsaturated Fat (g) gm 2 7 polyunsaturated fat Polyunsaturated Fat (g) gm 1 5 fiber Fiber (g) gm 5 10 total sugar Total sugar (g) gm 2 9 vitamin A Vitamin A (DV%) % 0 13 vitamin C Vitamin C (DV%) % 25.981164 14 sodium Sodium (mg) mg 290 7 calcium Calcium (DV%) % 18 15 iron Iron (DV%) % 2 16 Recipe Category Vegetables Main Ingredient Vegetables Course Side Dish Popular Collections 30 Minutes or Less 8 or Fewer Ingredients Holiday Christmas New Years' R111475 Black-Eyed Peas Better Homes and Gardens 1/1/2008 Happy New Year's Feast p 10 1-3/4-cup servings http://images.meredith.com/bhg/images/recipe/s_R111475.jpg http://images.meredith.com/bhg/images/recipe/l_R111475.jpg 1. Rinse peas well; remove blemished peas. In 8- to 10-quart stock pot combine peas and 12 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans. 1 2. Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. 2 3. Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper, and salt. Cook and stir 5 to 7 minutes or just until vegetables are tender. 3 4. Using tongs, carefully place pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board; cool slightly. Cut meat from bones; discard bones. Chop meat and return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice mixture. Pass hot pepper sauce. Makes 10 (1-3/4-cup) servings. 4 5. Storage Tip: Chill any remaining pea mixture in a covered storage container in the refrigerator up to 3 days. Reheat in a saucepan. Or, place any remaining pea mixture in a freezer container. Seal, label, and freeze up to 3 months. Thaw in the refrigerator and reheat in a saucepan. 5 dried black-eyed peas 2 16-oz. pkg. 1 water 12 cups 2 chicken broth 6 cups 3 water 6 cups 4 cooked smoked pork hocks (about 2 lb. total) 4 5 celery, sliced (1-1/2 cups) 3 stalks 6 onion, chopped (1 cup) 1 large 7 green sweet pepper, chopped (1 cup) 1 large 8 fresh garlic, halved 5 cloves 9 dried oregano, crushed 2 Tbsp. 10 crushed red pepper 1 tsp. 11 sea salt or salt 1/2 tsp. 12 cooked white or brown rice 5 cups 13 snipped fresh oregano leaves 3 Tbsp. 14 Bottled hot pepper sauce 15 calories Calories kcal 489 1 protein Protein (g) gm 30 11 carbohydrate Carbohydrate (g) gm 80 8 total fat Total fat (g) gm 6 2 cholesterol Cholesterol (mg) mg 21