Date: May. 9th, 2019 - 1:00 PM
Ingredients
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
½ tsp ground chipotle chile pepper. Chipotle peppers are dried, smoked jalapeño peppers. They can be found in the spice section of most grocery stores. Omit this if you prefer a mild chili.
¼ teaspoon salt
2½ cups water
2 – 15-ounce cans black beans, rinsed
1 – 14-ounce can diced tomatoes
4 teaspoons lime juice
½ cup chopped fresh cilantro
Preparation
- Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro. Serve with tortilla chips or cornbread and coleslaw.
Date: May. 8th, 2019 - 1:00 PM
Ingredients
1 cup chopped fresh herbs (such as tarragon, dill, parsley, chives and/or cilantro)
½ cup plus 2 tablespoons low-fat buttermilk
2 tablespoons water
1 small garlic clove
2 tablespoons plus 2 teaspoons fresh lemon juice
¼ teaspoon salt
1 small ripe avocado, chopped
Preparation
- Combine herbs, buttermilk, water, garlic, lemon juice and salt in a blender. Puree until smooth, about 10 seconds, stopping to scrape down sides as needed. Add avocado; process on medium speed until blended and smooth, about 30 seconds, stopping to scrape down sides as needed. Try it on sliced tomatoes, cucumber salad or chopped chicken salad and as a dip for carrot sticks, celery, peppers and radishes—you name it! It would also make a great spread for sandwiches.
Date: May. 7th, 2019 - 1:00 PM
Ingredients
8 chicken drumsticks (about 2½ pounds total)
¼ teaspoon salt
1 pound celery hearts, trimmed
1 tablespoon extra-virgin olive oil
1 teaspoon lime zest
2 tablespoons lime juice plus ¼ cup, divided
2 tablespoons reduced-sodium tamari
¼ cup light brown sugar
1 tablespoon water
2 tablespoons unsalted butter
Preparation
- Position racks in upper and lower thirds of oven; preheat to 450°F. Set a wire rack on a rimmed baking sheet and coat both with cooking spray.
- Place chicken on the rack and sprinkle both sides with salt. Roast on the lower rack until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 25 minutes.
- Meanwhile, use a vegetable peeler to shave as much of the celery as you can into ribbons. Thinly slice any celery that can’t be shaved. Toss the celery in a large bowl with oil, lime zest and 2 tablespoons lime juice. Set aside.
- Combine the remaining ¼ cup lime juice and tamari in a small bowl; set near the stove. Whisk brown sugar and water in a small skillet. Then, without stirring, cook over medium heat until the sugar is bubbling, fragrant and deep amber in color, 3 to 5 minutes. Remove from heat and add the tamari mixture. Return to medium heat and simmer rapidly, stirring occasionally, until thickened, 2 to 4 minutes. Remove from heat and whisk in butter.
- Preheat broiler to high. Brush the chicken with some of the caramel sauce. Broil on the upper rack until browned in spots, 1 to 2 minutes. Serve the chicken over the reserved celery salad with the remaining caramel sauce drizzled on top.
Date: May. 6th, 2019 - 1:00 PM
Ingredients
1 (3 pound) spaghetti squash
1 cup chopped fresh mushrooms
1 small onion, chopped, divided
1 medium apple, cored and coarsely shredded (about 1 cup)
Preparation
- Cut squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on High for 6 to 7 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands. (You should have about 4 cups.) Set aside.
- Coat a large nonstick skillet with cooking spray; heat over medium heat. Add mushrooms and half of the onion; cook for 5 minutes, stirring occasionally. Transfer mushroom mixture to a large bowl. Stir in apple, thyme, pepper and salt. Add turkey breast and mix well. Shape mixture into 12 meatballs, each about 2 inches in diameter.
- Heat 2 teaspoons of the oil in the same skillet over medium heat. Add meatballs. Cook for 10 to 12 minutes or until no longer pink (165°F), turning occasionally so meatballs brown evenly. Reduce heat if meatballs start to get too brown.
- Meanwhile, cook the eggplant and remaining onion in the remaining 2 teaspoons oil in a large nonstick saucepan over medium heat for 5 to 10 minutes or until tender, stirring occasionally. Stir in the pasta sauce.
- To serve, divide reserved squash among four serving plates. Top with meatballs and sauce mixture. Sprinkle with Parmesan.
Date: May. 5th, 2019 - 1:00 PM
Ingredients
3¼ cups water
8 ounces whole-wheat spaghetti
½ cup green olives, cut away from the pit
2 teaspoons fresh lemon zest, plus juice of half a lemon
Preparation
- Combine water, spaghetti, olives, lemon zest, lemon juice, salt and pepper in a large deep skillet. Bring to a boil, reduce heat to maintain a lively simmer and cook, stirring occasionally, until most of the water is absorbed and the pasta is tender, 10 to 12 minutes. Remove from heat and stir in tuna, dill and oil.
Date: May. 4th, 2019 - 1:00 PM
Ingredients
1 cup frozen unsweetened pitted dark sweet cherries
1 cup unsweetened chocolate almond milk
5.3 to 6-ounce carton vanilla fat-free Greek yogurt
½ medium banana. Peel remaining banana half, wrap tightly in plastic wrap, then in foil. Freeze for a later use.
2 tablespoons unsweetened cocoa powder
2 tablespoons almond butter
1 teaspoon instant espresso coffee powder
1 teaspoon vanilla
Preparation
- In a blender combine the cherries, almond milk, Greek yogurt, banana, cocoa powder, almond butter, espresso coffee powder and vanilla. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Pour into glasses and if desired, top with chocolate shavings, chocolate-covered espresso beans and/or additional banana slices.
Date: May. 3rd, 2019 - 1:00 PM
Ingredients
12 large hard-boiled eggs, peeled
Preparation
- Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save them to use in a another recipe). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
- Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Date: May. 2nd, 2019 - 1:00 PM
Ingredients
1¼ pounds fresh or frozen sea scallops
1 cup water
1 pound asparagus spears, trimmed
Preparation
- Thaw scallops, if frozen; set aside. Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp. Drain well, place on a serving platter, cover lightly to keep warm.
- Cut one of the lemons in wedges. Finely shred 1 teaspoon peel from the remaining lemon. Squeeze 2 tablespoons juice from the lemon.
- Pat scallops dry with paper towels. Sprinkle scallops with pepper and salt.
- Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center. Place the cooked scallops atop the asparagus and keep warm.
- Add the vegetable oil spread, lemon peel, 1 tablespoon of the lemon juice and the tarragon to the skillet. Cook 1 minute to thicken slightly. Add remaining lemon juice, if desired. Drizzle over scallops. Serve with lemon wedges.
Date: May. 1st, 2019 - 1:00 PM
Ingredients
1 (10 ounce) can condensed low-sodium chicken noodle soup
1½ teaspoons grated fresh ginger
½ cup fresh cilantro leaves
½ cup grated carrot
¼ cup thinly sliced scallions
2 soft-boiled or hard-boiled eggs, halved
½ to 1 teaspoon Sriracha
½ teaspoon toasted sesame seeds
Preparation
- Prepare soup according to package directions. Stir in ginger and heat until simmering.
- Divide the soup between 2 wide, shallow bowls. Top each with ¼ cup each cilantro and carrot, 2 tablespoons scallions and an egg. Finish with Sriracha to taste and sesame seeds.
Date: Apr. 30th, 2019 - 1:00 PM
Ingredients
3½ pounds potatoes, peeled and cut into 1-inch pieces
1½ pounds cremini or white mushrooms, halved
1 tablespoon butter
Preparation
- Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.
- Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.
- Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.
- Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining ¼ teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.
- Preheat oven to 400°F.
- To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
- Bake until hot throughout and the top is golden brown, about 35 minutes.
Date: Apr. 29th, 2019 - 1:00 PM
Ingredients
Nonstick cooking spray
1 (20 ounce) package refrigerated shredded hash brown potatoes
1 tablespoon olive oil
1 large green sweet pepper
½ cup pizza sauce
¼ cup finely shredded Parmesan cheese (1 ounce)
8 eggs
Preparation
- Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray. Add potatoes to prepared baking dish. Drizzle oil over potatoes; toss to combine. Spread potatoes evenly in the baking dish. Bake for 10 minutes. Stir potatoes; spread evenly in the baking dish again. Bake for 10 minutes more.
- Meanwhile, slice the sweet green pepper into eight ¼- to ½-inch-thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350°F. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon of the shredded Parmesan cheese. Bake for 15 to 20 minutes more or until egg whites are set and yolks begin to thicken but are not hard.
- If desired, garnish with freshly ground black pepper and/or snipped fresh basil.
Date: Apr. 28th, 2019 - 1:00 PM
Ingredients
½ cup frozen peas, thawed
2 tablespoons minced red onion
1 tablespoon cider vinegar
3 tablespoons reduced-fat cream cheese (1½ ounces)
2 miniature soft wraps
1 (3 ounce) package skinless, boneless smoked salmon, broken up
Chopped tomatoes (optional)
Preparation
- Combine peas, onion, and cider vinegar in a small bowl. Let stand 3 minutes to pickle; drain.
- Combine half of the pea-onion mixture with the cream cheese in another small bowl, mashing with a fork to combine.
- For quesadilla, spread half of the cream cheese mixture onto each soft wrap. Spoon the salmon and the remaining pea-onion mixture over the cream cheese mixture on one of the wraps. Top with the remaining soft wrap, with the cream cheese mixture side down.
- Coat a large cast-iron skillet or nonstick skillet with cooking spray. Heat the skillet over medium heat. Add the quesadilla; cook 2 to 3 minutes or until lightly browned, turning once halfway through cooking time. Cut the quesadilla into six wedges. If desired, serve with tomatoes and cilantro.
Date: Apr. 27th, 2019 - 1:00 PM
Date: Apr. 26th, 2019 - 1:00 PM
Ingredients
1½ cups whole-wheat pastry flour
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
3 large eggs
Preparation
- Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
- Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
- Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in ½ cup sugar until stiff glossy peaks form.
- Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1½ cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cake until a skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.
Date: Apr. 25th, 2019 - 1:00 PM
Ingredients
1¼ pounds fresh or frozen sea scallops
¼ teaspoon ground black pepper
Preparation
- To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
- Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
- To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
- Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.
Date: Apr. 24th, 2019 - 1:00 PM
Ingredients
1 (2½ to 3 pound) spaghetti squash, halved lengthwise and seeded
⅔ cup unsalted shelled pistachios
3 tablespoons packed light brown sugar
2 tablespoons butter, cut into 8 pieces
Preparation
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes.
- Meanwhile, position rack in upper third of oven; preheat broiler to high.
- Pulse pistachios in a mini food processor until coarsely chopped. Add brown sugar, butter, sage and ¼ teaspoon salt and pulse until the mixture starts to clump.
- Cut each squash half into 4 pieces and place on a baking sheet. Brush the squash with oil, sprinkle with the remaining ¼ teaspoon salt and top with the pistachio mixture. Broil, turning the pan from back to front halfway through, until the topping is browned, 2 to 3 minutes. Serve this low-carb side dish with roast pork, roast chicken or a firm white fish, like halibut or cod. No microwave? Bake squash halves cut-side down at 400°F until tender, 40 to 50 minutes.
Date: Apr. 23rd, 2019 - 1:00 PM
Ingredients
5 medium pears (about 1- ¾ pounds)
¼ teaspoon ground cinnamon
1¼ cups chopped fresh pineapple
⅔ cup rolled oats
1 tablespoon whole wheat flour
¼ cup chopped hazelnuts (filberts) or pecans
2 tablespoons packed brown sugar
1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 tablespoons butter, melted
Preparation
- Preheat oven to 375°F. Peel pears, if desired. Core and halve pears lengthwise. Arrange pear halves, cut sides up, in a 2-quart rectangular baking dish. Sprinkle with cinnamon. Top with pineapple.
- In a medium bowl, combine oats, whole wheat flour, hazelnuts or pecans, brown sugar, ginger, and nutmeg. Stir in melted butter until well mixed. Sprinkle oat mixture over fruit.
- Bake for 25 to 30 minutes or until pears are tender. If desired, serve with frozen yogurt or ice cream.
Date: Apr. 22nd, 2019 - 1:00 PM
Ingredients
Nonstick cooking spray
1 cup flour
¾ cup cornmeal
¼ cup sugar (see Tip)
2½ teaspoons baking powder
¾ teaspoon salt
2 eggs, beaten
Preparation
- Preheat oven to 400°F. Coat twelve 2½-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.
Date: Apr. 21st, 2019 - 1:00 PM
Ingredients
2½ pounds butternut squash, peeled
1 cup low-sodium chicken broth
½ cup dry white wine
1 pound chicken tenders
8 large cloves garlic, peeled
8 cups baby spinach
1 tablespoon cornstarch mixed with 1 tablespoon water
1 cup grated Parmesan cheese plus 3 tablespoons, divided
½ cup sour cream
3 tablespoons unsalted butter
Preparation
- Put a large pot of water on to boil. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut squash into long, thin strands. You should have about 10 cups of squash “noodles.”
- Combine broth, wine, chicken tenders and garlic in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the chicken is cooked through and the garlic is soft, 10 to 12 minutes.
- Meanwhile, cook the squash noodles in the boiling water, stirring often, for 2 minutes. Remove from heat and stir in spinach. Drain in a colander for 3 minutes, then transfer to a serving bowl. Cover with foil to keep warm.
- Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces. Transfer the garlic and broth to a blender and process until smooth, about 1 minute. (Use caution when blending hot liquids.) Return the mixture to the saucepan and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk until slightly thickened, about 1 minute. Whisk in 1 cup Parmesan, sour cream, butter, pepper and nutmeg. Stir in the chicken and cook for 1 minute more.
- Pour the chicken mixture over the squash noodles. Serve topped with the remaining 3 tablespoons Parmesan and parsley.
Date: Apr. 20th, 2019 - 1:00 PM
Ingredients
8 ounces fresh asparagus
2 tablespoons orange juice
Preparation
- Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
- For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.
Date: Apr. 19th, 2019 - 1:00 PM
Ingredients
8 slices whole-wheat bread or 2 whole-wheat pita bread rounds, halved crosswise and split horizontally
4 cups fresh baby spinach leaves
8 thin tomato slices (1 medium tomato)
Preparation
- Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray; set aside.
- Place 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among bread slices or pita pieces. Top spinach with tomato slices. Sprinkle with pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with remaining bread slices or pita pieces. Press down firmly.
- Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer’s directions. Add sandwiches, in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy plate on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1 to 2 minutes more or until bread is toasted.)
Date: Apr. 18th, 2019 - 1:00 PM
Ingredients
2 dried ancho chiles (about 1 ounce)
2½ cups boiling water
8 ounces scallions, trimmed, plus more for garnish
2 tablespoons lime juice
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
6 large eggs
Preparation
- Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.
- Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.
- Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add ¼ cup of the reserved water, the scallions, lime juice and ¼ teaspoon each salt and pepper. Puree until smooth.
- Whisk eggs with the remaining ¼ teaspoon each salt and pepper in a medium bowl.
- Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.
- Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired.
Date: Apr. 17th, 2019 - 1:00 PM
Ingredients
½ pound bulk pork sausage, broken up into pieces
2 cups cauliflower rice (To make your own cauliflower rice, pulse ½ pound cauliflower florets in a food processor until chopped into rice-size pieces.)
1 cup white whole-wheat flour
1¼ cups shredded sharp Cheddar cheese
Preparation
- Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray.
- Combine sausage, cauliflower, flour and cheese in a large bowl; stir until just combined (do not overmix). Form into 36 balls (a generous tablespoon each) and place on the prepared baking sheet.
- Bake the balls until an instant-read thermometer inserted in the center registers 165°F, about 25 minutes.
Date: Apr. 16th, 2019 - 1:00 PM
Ingredients
Filling
10 cups frozen pitted dark sweet cherries (about 48 oz.), thawed and well drained
½ cup granulated sugar
¼ cup cornstarch
2 tablespoons lemon juice
Topping
1 cup granola
¼ cup white whole-wheat flour
¼ cup unsalted butter, softened
Preparation
- To prepare filling: Coat a 6-quart slow cooker with cooking spray. Combine cherries, granulated sugar and cornstarch in a large bowl; toss until well coated. Transfer to the prepared slow cooker. Cover and cook on High for 1 hour.
- Meanwhile, prepare topping: Combine granola, flour, butter, brown sugar and salt in a large bowl; set aside.
- After 1 hour of cooking, stir lemon juice into the cherry mixture. Evenly distribute the granola mixture on top. Cover and cook for 1 hour. Adjust the lid to partially cover; cook for 30 minutes more. Serve warm.
Date: Apr. 15th, 2019 - 1:00 PM
Ingredients
1 large ripe mango, halved, seeded, peeled and cut into ¾-inch pieces
4 tablespoons coarsely chopped cashews, divided
Preparation
- For dressing, combine one-fourth of the mango, 1 tablespoon of the cashews, the olive oil, the water, salt and ground pepper in a food processor or blender. Cover and process or blend until smooth.
- Arrange spinach leaves on four serving plates. Top with bell pepper, chicken and the remaining mango. Drizzle with the dressing. Sprinkle with the remaining 3 tablespoons cashews.
