Date: Mar. 20th, 2019 - 1:00 PM
Ingredients
Preparation
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
- Cook linguine in a large amount of boiling water 6 minutes. Drain, reserving ⅔ cup of the pasta cooking water. Keep warm.
- Meanwhile, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a 10-inch skillet heat 1 Tbsp. of the oil over medium. Add onion; cook 4 minutes, stirring occasionally. Add linguine, the reserved pasta cooking water and ¼ tsp. of the pepper. Cook 4 minutes or just until pasta is tender and most of the water is absorbed, stirring frequently. Add lemon juice, ¼ cup of the cheese, the broth and butter. Cook and stir 2 minutes more.
- In a medium bowl combine shrimp, the remaining 1 Tbsp. oil and ¼ tsp. pepper and the garlic. Thread shrimp onto four 10-inch skewers (see Tips), leaving ¼ inch between pieces. Coat asparagus with cooking spray.
- Grill shrimp skewers and asparagus (place across the grates), covered, over medium 4 to 6 minutes or until shrimp are opaque and asparagus is crisp-tender, turning once.
- Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining ¼ cup cheese, lemon zest and mint.
Date: Mar. 19th, 2019 - 1:00 PM
Ingredients
2½ pounds yellow or red potatoes, scrubbed and diced ( ½- to 1-inch)
¾ teaspoon salt, divided
Preparation
- Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with ¼ teaspoon salt; let cool 15 minutes.
- Meanwhile, whisk mayonnaise, yogurt, onion, mustard, curry powder to taste, pepper and the remaining ½ teaspoon salt in a large bowl. Add the potatoes, bell pepper and peas; stir well to coat. Serve at room temperature or refrigerate until cold.
Date: Mar. 18th, 2019 - 1:00 PM
Ingredients
Lime wedge (optional)
Coarse salt or coarse sugar (optional)
1 (6 ounce) can frozen limeade concentrate
¾ cup orange juice
Preparation
- If desired, rub rims of margarita glasses with lime wedge; dip rims into a shallow dish of coarse salt or sugar and shake off excess. Set aside.
- In a blender, combine limeade concentrate, orange juice and grapefruit juice. Cover and blend until smooth. With the blender running, gradually add ice cubes through the hole in the lid, blending until slushy. If desired, tint with a few drops of green food coloring. Pour into margarita glasses. If desired, garnish with citrus slices.
Date: Mar. 17th, 2019 - 1:00 PM
Ingredients
8 ounces fresh or frozen large shrimp in shells
8 ounces fresh or frozen skinless halibut, cut 1-inch thick
4 medium fresh or frozen sea scallops
2 tablespoons canola oil, divided
1 medium green bell pepper, chopped ( ¾ cup)
1 medium onion, chopped ( ½ cup)
Preparation
- Thaw shrimp, halibut, and scallops, if frozen. Peel and devein the shrimp. Rinse the shrimp, halibut and scallops and pat dry with paper towels. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the shrimp, halibut, and scallops to separate spots in the hot skillet. Cook the shrimp and scallops for 2 to 4 minutes or until opaque, turning once halfway through cooking and transferring them to a plate when they are finished cooking. Cook the halibut for 8 to 12 minutes or until the fish flakes when tested with a fork. Transfer the halibut to a cutting board; cut into 1-inch pieces. Cut the scallops in half. Set the seafood aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add bell pepper and onion. Cook for 8 minutes or until the vegetables are tender, stirring occasionally. Add jalapeño and garlic; cook and stir for 2 minutes more. Add the water, tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Add the seafood to the hot stew. Cook for 1 to 2 minutes or until heated through. Stir in cilantro just before serving. To serve, ladle the stew into bowls. Top with toasted baguette slices.
Date: Mar. 16th, 2019 - 1:00 PM
Ingredients
¾ cup water
½ cup chopped onion
Preparation
- Preheat oven to 350°F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.
- In another small bowl, combine tomato sauce, chile peppers and snipped cilantro. Set aside.
- Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.
- Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving.
Date: Mar. 15th, 2019 - 5:00 PM
Ingredients
⅔ cup crushed graham crackers (4 full crackers)
1 tablespoon butter, melted
2 ounces reduced-fat cream cheese, softened
2 tablespoons key lime juice
¼ teaspoon vanilla extract
¼ cup powdered sugar
2 cups frozen light whipped topping, thawed
Preparation
- Combine crushed graham crackers and melted butter in a small bowl. Divide the mixture among eight 4-oz. jars, pressing lightly with the back of a spoon.
- Beat cream cheese in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in lime juice and vanilla. Beat in sugar until smooth. Fold in about ½ cup whipped topping to lighten the mixture, then fold in the remaining topping.
- Transfer the filling to a heavy sealable plastic bag. Snip a 1-inch hole in a bottom corner of the bag and pipe the filling into the jars. Top each with several lime slices.
- Put on the lids. Tote the jars with an ice pack or refrigerate for up to 24 hours.
- Tote the jars with an ice pack or refrigerate for up to 24 hours.
Date: Mar. 14th, 2019 - 1:00 PM
Ingredients
1 cup walnuts, plus toasted chopped walnuts for garnish
4 cups cauliflower florets (1 small head)
4 teaspoons extra-virgin olive oil, divided
Preparation
- Soak 1 cup walnuts in water for 2 hours.
- Preheat oven to 400°F.
- Place cauliflower on a baking sheet and toss with 3 teaspoons oil and ½ teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and ⅛ teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.
- Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with ½ cup water, oil, lemon juice, rosemary and the remaining ⅛ teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.
Date: Mar. 13th, 2019 - 1:00 PM
Ingredients
8 chicken drumsticks (about 2½ pounds total)
¼ teaspoon salt
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: Mar. 12th, 2019 - 1:00 PM
Ingredients
8 ounces whole-wheat elbow macaroni (about 2 cups)
1 cup chopped red bell pepper
½ cup thinly sliced celery
2 scallions, chopped
2 tablespoons chopped fresh parsley or cilantro
1 ripe medium avocado
¼ cup mayonnaise
Preparation
- Cook macaroni in a large pot of boiling water according to package directions. Drain, rinse with cold water; drain again. Transfer to a large bowl. Add bell pepper, celery, scallions and parsley (or cilantro).
- Halve avocado, remove pit and scoop flesh into a mini food processor. Add mayonnaise, vinegar, salt, dried garlic and pepper. Process until smooth. Add the avocado dressing to the large bowl with the macaroni salad and stir until well coated.
Date: Mar. 11th, 2019 - 1:00 PM
Ingredients
2 tablespoons extra-virgin olive oil
4 cups baby spinach, chopped (about 5 ounces)
4 cloves garlic, sliced
2 cups canned crushed tomatoes
1 (15 ounce) can no-salt-added chickpeas, rinsed
¼ cup heavy cream
½ teaspoon salt
1 tablespoon chopped fresh thyme
½ teaspoon ground pepper
Preparation
- Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
- Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.
Date: Mar. 10th, 2019 - 1:00 PM
Ingredients
2 large eggplants (2½-3 pounds total), cut lengthwise into ¼-inch thick slices
1 tablespoon extra-virgin olive oil
12 ounces lean ground beef
1 cup chopped onion
Preparation
- Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
- Arrange eggplant slices in a single layer on the prepared pans. Roast until just tender, 15 to 20 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until browned, 6 to 8 minutes. Add garlic; cook for 1 minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
- Combine ricotta and egg in a small bowl.
- Spread about 1 cup of the sauce in a 9-by-13-inch baking dish. Arrange ¼ of the eggplant slices over the tomato sauce. Dollop on about ⅓ cup of the ricotta mixture and sprinkle with ¼ cup mozzarella. Make another layer with another ¼ of the eggplant slices, this time arranging them crosswise to the first layer. Top with 1 cup sauce, dollop on ⅓ cup ricotta mixture and sprinkle with ¼ cup mozzarella. Repeat with the remaining ingredients to make 2 more layers.
- Bake the lasagna, uncovered, until the sauce is bubbling around the edges, 30 to 40 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.
Date: Mar. 9th, 2019 - 1:00 PM
Ingredients
1½ cups spinach
½ grapefruit, peeled, white pith removed
2 green apples, cut into eighths
1 1-inch piece peeled fresh ginger
2 large stalks celery
Preparation
- Working in this order process spinach, grapefruit, apples, ginger and celery through a juicer according to the manufacturer’s directions. (No juicer? See Blender Variation.)
- Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.
Date: Mar. 8th, 2019 - 1:00 PM
Ingredients
¾ cup white whole-wheat flour
1½ teaspoons baking soda
¼ teaspoon salt plus a pinch, divided
Preparation
- Whisk flour, baking soda and ¼ teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth.
- Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle ⅓ cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1½ to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total.
- Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt and pepper in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.
- To assemble a wrap, spread avocado over the bottom third of 1 warm pancake. Top with the egg, pico de gallo (or salsa) and pickled jalapeños to taste (if using); roll up. Save the remaining pancakes for another time.
Date: Mar. 7th, 2019 - 1:00 PM
Ingredients
Preparation
- Whisk blue cheese, parsley, buttermilk, mayonnaise and vinegar in a large bowl. Add cabbage, bell pepper, carrot and sunflower seeds; toss to coat.
Date: Mar. 6th, 2019 - 1:00 PM
Ingredients
1 cup canned pumpkin
1 large tomato, seeded and chopped
1 avocado, halved, seeded, peeled, and chopped
½ small onion, chopped
Preparation
- Combine pumpkin, tomato, avocado, onion, cilantro, lime juice, garlic, hot pepper sauce, and salt. If desired, garnish with cilantro leaves. Serve with baked tortilla chips or over grilled chicken breasts.
Date: Mar. 5th, 2019 - 1:00 PM
Ingredients
1 (14 ounce) can reduced-sodium chicken broth
2 cups shelled fresh peas or one 10-ounce package frozen peas
1 cup torn fresh spinach
¼ cup chopped onion
1 tablespoon chopped fresh dill or savory or ½ teaspoon dried dill or savory, crushed
¼ teaspoon salt
Preparation
- Combine broth, peas, spinach, onion, the chopped or dried dill (or savory), the salt, and pepper in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes for fresh peas (5 to 6 minutes for frozen peas) or until the peas are very tender. Cool mixture slightly.
- Blend the pea mixture, half at a time, in a blender until smooth. Return the pureed mixture to the same saucepan. Stir in buttermilk; heat through. If desired, garnish with fresh dill sprig.
Date: Mar. 4th, 2019 - 1:00 PM
Ingredients
1 medium spaghetti squash (about 3 lbs.)
4 cups broccoli florets
1 tablespoon canola oil
1 (10 ounce) package sliced mushrooms
1 medium onion, finely chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon ground pepper
2 (10 ounce) cans reduced-sodium condensed cream of mushroom soup, such as Campbell’s 25% Less Sodium
1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
Preparation
- Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
- Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish; add 2 Tbsp. water. Microwave, uncovered, on High until the flesh can be scraped with a fork but is still tender-crisp, 10 to 12 minutes. Scrape the strands onto a plate; set aside.
- Place broccoli in the same microwave-safe dish; add 1 Tbsp. water and cover. Microwave on High, stirring occasionally, until just barely tender-crisp, 2 to 3 minutes. Drain and set aside to cool.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring, until they’ve released their juices, about 8 minutes. Add onion and continue cooking until the onion is tender and the mushrooms are lightly browned, about 8 minutes.
- Stir in garlic, thyme, and pepper; cook, stirring, for 30 seconds, Stir in soup (do not dilute with water) and heat through. Stir in chicken and the reserved squash and broccoli; gently toss to combine well.
- Divide the mixture between the prepared baking dishes and sprinkle each with ¼ cup Cheddar. Cover with foil. Label and freeze one casserole for up to 1 month.
- Bake the remaining casserole until bubbling, about 25 minutes. Uncover and continue baking until lightly browned along the edges, 10 to 15 minutes more. Let stand for 10 minutes before serving.
Date: Mar. 3rd, 2019 - 1:00 PM
Ingredients
4 ounces fresh or frozen medium shrimp
4 ounces fresh or frozen sea scallops (halved if large)
6 ounces linguine or spaghetti
Preparation
- Thaw shrimp and scallops, if frozen. Peel and devein the shrimp, leaving tails intact (if desired). Rinse the shrimp and the scallops; pat dry with paper towels. Set aside.
- Cook pasta according to package directions; drain. Cover and keep warm. Meanwhile, stir together apricot nectar, soy sauce, cornstarch, and ginger in a small bowl; set aside.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add mushrooms and carrots; stir-fry for 2 minutes. Add bok choy and scallions; stir-fry for 2 minutes more. Remove vegetables with a slotted spoon. Toss the shrimp and the scallops with curry powder in a medium bowl. Add the remaining 1 tablespoon oil and the seafood to the skillet. Cook and stir for 2 to 3 minutes or until the seafood is opaque; push from the center to the outer edge of the skillet.
- Stir the apricot nectar mixture; add to the center of the skillet. Cook and stir until thick and bubbly. Return the vegetables to the skillet. Stir all ingredients together to coat with sauce. Heat through.
- To serve, spoon the seafood mixture over the reserved hot cooked pasta.
Date: Mar. 2nd, 2019 - 1:00 PM
INGREDIENTS:
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips
DIRECTIONS:
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
- Serve immediately, topped with tortilla strips.
Date: Mar. 1st, 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
2 tablespoons unsweetened cocoa powder
2 tablespoons almond butter
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: Feb. 28th, 2019 - 1:00 PM
8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Date: Feb. 27th, 2019 - 1:00 PM
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 pint cherry tomatoes, halved
Kosher salt
8 ounces angel-hair pasta
8 cups chopped escarole, kale and/or Swiss chard
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 cup fresh basil, chopped
Grated zest and juice of 1/2 lemon
Date: Feb. 26th, 2019 - 1:00 PM
Ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice
Date: Feb. 25th, 2019 - 1:00 PM
Ingredients
12 slices lower-sodium, less-fat bacon
12 ounces fresh asparagus, trimmed
2 tablespoons honey or pure maple syrup
2 teaspoons hot water
½ teaspoon Dijon-style mustard
⅛ teaspoon cayenne pepper
Preparation
- On a plate arrange bacon between four sheets of paper towels. Microwave 1½ to 2 minutes or until partially cooked, but not brown. Cool.
- Divide asparagus into six portions. Wrap two slices of bacon around each portion and secure with toothpicks. In a small bowl combine the remaining ingredients.
- Grill asparagus bundles, covered, on greased rack over medium 8 to 10 minutes or until bacon is crisp and asparagus is crisp-tender, turning frequently to avoid burning and brushing with honey mixture the last 2 minutes.
Date: Feb. 24th, 2019 - 1:00 PM
Ingredients
1 cup light chocolate ice cream
1 medium banana, sliced
1 medium avocado, halved, seeded, peeled and chopped
½ cup fat-free milk
2 tablespoons chocolate malted milk powder
1 teaspoon vanilla
Preparation
1. In a blender combine all ingredients. Cover and blend until smooth.
