Double Nutty Salad

 This high-fiber recipe is a delicious way to eat your fruits and vegetables. The make-ahead salad is great for potlucks, or you can serve it for dinner and pack the leftovers for lunch the next day.

Ingredients

    1 1/2 cups medium-grain bulgur
    Warm water
    1/4 cup lemon juice
    1 large apple, cored and coarsely chopped (2 cups)
    1 large cucumber, pared, halved lengthwise, seeded and coarsely chopped (1-1/3 cups)
    1 small sweet green pepper, halved, cored, seeded and chopped (1 cup)
    1 cup coarsely chopped toasted walnuts
    1/2 cup coarsely chopped cashews
    1 medium-size tomato, chopped
    1/2 cup chopped scallions (about 4 scallions)
    1/2 cup chopped fresh parsley
    1/2 cup chopped fresh mint
    1/4 cup olive oil
    1 1/2 teaspoons salt
    1/4 teaspoon ground black pepper

Garnish (optional):

    Romaine lettuce leaves, mint sprigs, walnuts
 

Directions

1. Mix together the bulgur with enough warm water to cover it in a medium-size bowl; stir. Drain the bulgur in a fine-mesh sieve. Repeat the rinsing and draining again. Return the bulgur to the bowl. Cover with warm water. Let soak for 1 hour.
2. In another large bowl, mix together the lemon juice and apple; gently toss to coat the apple pieces evenly with the lemon juice. Add the chopped cucumber, chopped green pepper, chopped walnuts, chopped cashews, tomato, scallions, parsley, mint, olive oil, salt and pepper; gently stir to mix well.
3. Drain the bulgur, gently squeezing out the excess water. Add to apple mixture in bowl; stir to combine well, without mashing the apple pieces. Cover the bowl and refrigerate for at least 1 hour or until thoroughly chilled.
4. Arrange the Romaine lettuce leaves on a platter or individual plates. Spoon the bulgur salad over the Romaine leaves. Garnish with mint sprigs and walnuts if desired.

nutrition information

Per Serving: 

cal. (kcal) 326, 

Fat, total (g) 21, 

chol. (mg) 0, 

sat. fat (g) 3,

 carb. (g) 33, 

fiber (g) 7, 

pro. (g) 8, 

sodium (mg) 466, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Apples, Cucumbers, Fruit, Lemons, More Vegetables, Peppers, Salad, Tomatoes, Vegetables, Double Nutty Salad, Nutty Salad, Double Nutty, This high-fiber recipe is a delicious way to eat your fruits and vegetables. The make-ahead salad is great for potlucks, or you can serve it for dinner and pack the leftovers for lunch the next day., Ingredients, medium-grain bulgur, Warm water, lemon juice, large apple, large cucumber, sweet green pepper, toasted walnuts, medium-size tomato, scallions, fresh parsley, mint, olive oil, salt, ground black pepper, Romaine lettuce leaves, mint sprigs, walnuts, Directions.

Scallion Potato Salad

 The dressing for this warm potato salad takes an Asian twist with sesame oil and ginger.

Ingredients

    1 1/2 pounds small red-skinned new potatoes, with skin, quartered
    2 teaspoons salt
    1 teaspoon red-pepper flakes
    3 tablespoons Asian sesame oil
    2 tablespoons vegetable oil
    1 teaspoon ground ginger
    1 tablespoon honey mustard
    1/4 cup rice-wine vinegar
    1 tablespoon dark-brown sugar
    Green scallion tops
    1 sweet red pepper, cored, seeded and cut lengthwise into thin strips
    1 tablespoon toasted sesame seeds
 

Directions

1. Combine potatoes, 1-1/2 teaspoons salt, the red-pepper flakes and enough water to cover in medium-size saucepan. Bring to boiling; boil 10 minutes or until fork-tender.
2. Meanwhile, whisk sesame oil, vegetable oil, ginger, mustard, vinegar and remaining 1/2 teaspoon salt in large serving bowl. Whisk in sugar.
3. Trim tough ends from reserved scallion tops; slice lengthwise into 2 x 1/4-inch long strips (should be about 1/2 to 2/3 cup). Add scallion and sweet red pepper to dressing in bowl.
4. Drain potatoes. Add to serving bowl; toss well to combine. Sprinkle with sesame seeds. Serve slightly warm. Makes 6 servings.

nutrition information

Per Serving: 

cal. (kcal) 206, 

Fat, total (g) 13, 

chol. (mg) 0, 

sat. fat (g) 1,

 carb. (g) 20, 

fiber (g) 3, 

pro. (g) 4, 

sodium (mg) 478,

 Percent Daily Values are based on a 2,000 calorie diet
 

tags: 4th of July, 4th of July Salad, Asian Salad Dressing, Healthy Cooking, Low Carb, Lunch, Lunch Salad, Peppers, Potatoes, Potato Salad, Potato Salad, Potato Salad, Potato Salad, Red Potatoes, Red Potato Salad, Salad, Salad Dressings, Seasonal, Summer, Summer Picnics, Vegetables, Scallion Potato Salad, Potato Salad, The dressing for this warm potato salad takes an Asian twist with sesame oil and ginger., Ingredients, small red-skinned new potatoes, salt, pepper flakes, Asian sesame oil, vegetable oil, ground ginger, honey mustard, rice-wine vinegar, dark-brown sugar, Green scallion tops, sweet red pepper, sesame seeds, Directions.

Smoky Philly Cheesesteak Pizza

 Ingredients

    1 tablespoon olive oil
    1 large onion, peeled and cut into 1/4-inch slices
    1 large green pepper, seeds removed, cut into 1/4-inch slices
    1 tube (13.8 ounces) refrigerated pizza crust (such as Pillsbury)
    2 large boneless strip steaks, about 12 ounces each
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    3 tablespoons honey Dijon mustard
    4 ounces smoked Gouda cheese, shredded
    4 ounces shredded cheddar cheese
 

Directions

1. Heat oven to 425 degrees .
2. Heat a large nonstick skillet over medium-high heat. Add olive oil, onion and green pepper. Cook for 5 minutes, stirring occasionally. Set aside.
3. Spray a 16 x 12-inch baking sheet with nonstick cooking spray. Unroll pizza crust and stretch out to 1 inch from edge of baking sheet. Bake at 425 degrees for 12 minutes. Remove from oven.
4. Heat broiler. Season steaks with salt and pepper. Broil for 7 to 8 minutes, turning after 4 minutes, until internal temperature of steaks registers 135 degrees on an instant-read thermometer for medium-rare. Let rest for 5 minutes. Thinly slice 1 steak; reserve second steak for another use (such as steak salad).
5. Spread mustard over crust. Scatter 11/2 cups of both cheeses, the onions, peppers and steak slices over the top. Sprinkle remaining cheese over pizza.
6. Broil for 1 to 2 minutes, until heated through and cheese is melted. Cut into 8 pieces and serve immediately.

nutrition information

Per Serving: 

cal. (kcal) 371, 

Fat, total (g) 19, 

chol. (mg) 55, 

sat. fat (g) 9, 

carb. (g) 31, 

fiber (g) 1, 

pro. (g) 20, 

sodium (mg) 702, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Beef, Birthdays, Dinner, Grilled and Baked, Healthy Cooking, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Carb Pizza, Low Cholesterol, Lunch, New York Strip Steak, Pizza, Pizza, Special Occasions, Steak, Super Bowl Parties, Smoky Philly Cheesesteak Pizza, Smoky Philly, Philly Cheesesteak Pizza, Cheesesteak Pizza, Ingredients, olive oil, large onion, large green pepper, pizza crust, large boneless strip steaks, salt, black pepper, Dijon mustard, smoked Gouda cheese, cheddar cheese, Directions.

Gluten-Free Southwestern Pizza

 Ingredients

    1 package (24 ounces; two in package) gluten-free pizza crusts (such as Whole Foods)
    1 cup jarred tomato salsa
    1 1/4 cups reduced-fat shredded mozzarella cheese
    1 1/3 cups black beans, drained and rinsed
    1 small sweet red pepper, seeded and thinly sliced
    2 scallions, trimmed and thinly sliced
    1/4 cup cilantro leaves for garnish (optional)
 

Directions

1. Heat oven to 450 degrees F. Coat a large baking sheet with nonstick cooking spray.
2. Place crusts on baking sheet. Spread each crust with 1/2 cup salsa, 1/2 cup of the cheese and 2/3 cup beans. Divide red pepper strips and scallions over pizzas. Top each with 2 tablespoons cheese.
3. Bake at 450 degrees F in lower third of oven for 13 to 15 minutes until cheese is melted. Remove from oven; garnish with cilantro, if desired. Serve warm.

nutrition information

Per Serving: 

cal. (kcal) 190, 

Fat, total (g) 4, 

chol. (mg) 13, 

sat. fat (g) 1, 

carb. (g) 31, 

fiber (g) 5, 

pro. (g) 9, 

sodium (mg) 508, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Birthdays, Christmas, Christmas Party, Dinner, European Cuisine, Gluten Free, Grilled and Baked, Halloween, Halloween Party, Healthy Cooking, Italian Cuisine, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Carb Pizza, Low Cholesterol, Low Fat, Lunch, Pizza, Pizza, Quick and Easy, Quick and Easy Dinners, Quick and Easy Dishes For Kids, Special Occasions, Super Bowl Parties, Vegetable Pizza, Vegetarian, Vegetarian Main Dishes, Vegetarian Pizza, Gluten-Free Southwestern Pizza, Southwestern Pizza, Ingredients, gluten-free pizza crusts, Whole Foods, tomato salsa, mozzarella cheese, black beans, sweet red pepper, scallions, cilantro leaves for garnish, Directions.

Cherry Tomato and Prosciutto Focaccia

 Ingredients

    16 ounces frozen pizza dough, thawed
    2 tablespoons grated Parmesan cheese
    1 1/2 pounds cherry tomatoes, halved
    1 large shallot, minced
    2 garlic cloves, minced
    1 tablespoon balsamic vinegar
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 cups baby arugula
    8 ounces mozzarella cheese, shredded
    1 package (3 ounces) thinly sliced prosciutto, cut or torn lengthwise into 1/2-inch strips
    2 tablespoons fresh basil, sliced into ribbons
 

Directions

1. Heat oven to 425 degrees F. Roll and stretch dough into a large rimmed baking sheet, at least 15 x 10 x 1 inches. Sprinkle with Parmesan cheese and bake at 425 degrees F for 14 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.
2. While dough is baking, toss together tomatoes, shallot, garlic, vinegar, salt and pepper in a medium-size bowl. Spread tomatoes in an even layer in a rimmed baking sheet and roast at 325 degrees F for 30 minutes. Remove from oven and gently stir in arugula.
3. Sprinkle 1 cup of the mozzarella over dough and scatter tomato mixture over top using a slotted spoon. Distribute prosciutto slices over tomatoes. Sprinkle remaining mozzarella over top and bake at 325 degrees F for 15 minutes. Cool on wire rack 5 minutes, then sprinkle with basil.

nutrition information

 
Per Serving: 

cal. (kcal) 293, 

Fat, total (g) 10, 

chol. (mg) 28, 

sat. fat (g) 5, 

carb. (g) 35, 

fiber (g) 2, 

pro. (g) 15, 

sodium (mg) 772, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Appetizers, Birthdays, Bread, Christmas, Christmas Party, Dinner, European Cuisine, Focaccia Bread, Italian Cuisine, More Breads, Party Appetizers, Pizza, Pork, Special Occasions, Super Bowl Parties, Tomatoes, Vegetables, Cherry Tomato and Prosciutto Focaccia, Cherry Tomato, Prosciutto Focaccia, Ingredients, frozen pizza dough, Parmesan cheese, cherry tomatoes, large shallot, garlic cloves, balsamic vinegar, salt, black pepper, baby arugula, mozzarella cheese, prosciutto, fresh basil, Directions.

Veggie Pizza

 Ingredients

    1 pound zucchini, cut lengthwise into 1/4-inch slices
    1 pound summer squash, cut lengthwise into 1/4-inch slices
    1/2 pound Japanese eggplant, cut lengthwise into 1/4-inch slices
    1/4 pound sliced portobello mushrooms
    4 tablespoons fat-free Italian dressing (such as Wish-Bone)
    4 whole-wheat pitas, cut in half horizontally
    3/4 cup jarred marinara sauce
    4 ounces sliced provolone cheese, cut into thin ribbons
    Fresh basil, for garnish
 

Directions

1. Heat oven to 450 degrees F. Spray 3 large baking sheets with nonstick cooking spray. Place the zucchini, summer squash, eggplant and Portobello mushrooms on the baking sheets in a single layer. Brush both sides of the vegetables with the Italian dressing.
2. Bake at 450 degrees F for 25 to 30 minutes or until vegetables are tender, turning them after 15 minutes. Remove from oven and set oven to broil.
3. Place the pita halves, cut-side up, on a baking sheet and broil for 30 seconds. Spoon about 1-1/2 tablespoons of marinara sauce over each. Arrange an equal amount of roasted vegetables and cheese ribbons over each pizza. Broil for 1 to 2 minutes, until heated through and cheese melts.
4. Garnish with basil.

nutrition information

Per Serving: 

cal. (kcal) 371, 

Fat, total (g) 12, 

chol. (mg) 20, 

sat. fat (g) 6, 

carb. (g) 53, 

fiber (g) 12, 

pro. (g) 18, 

sodium (mg) 967, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Appetizers, Dinner, Healthy Cooking, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Cholesterol, Low Fat, Low Fat Dinners, Pizza, Vegetable Pizza, Vegetables, Vegetarian, Vegetarian Main Dishes, Vegetarian Pizza, Veggie Pizza, Ingredients, zucchini, summer squash, Japanese eggplant, portobello mushrooms, fat-free Italian dressing, Wish-Bone, whole-wheat pitas, jarred marinara sauce, provolone cheese, Fresh basil, garnish, Directions.

Enchilada Pizza

 Ingredients

    1 13.8 ounce tube Pillsbury refrigerated pizza crust
    1/2 cup enchilada sauce
    1 cup shredded cheddar-Jack cheese
    1 cup chili beans, drained
    1 cup diced cooked chicken
    1/2 cup pickled jalapeno slices, cut in half
    sour cream and sliced olives for topping, optional
 

Directions

1. Heat oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray.
2. Roll out pizza dough onto prepared baking sheet. Spread enchilada sauce over crust to within 1/2 inch of edges. Evenly scatter cheese, beans, chicken and jalapeno slices over the pizza.
3. Bake at 425 degrees F for 16 to 17 minutes or until crust is golden brown and top of pizza is bubbly. Allow to cool slightly and cut into 8 slices. Serve with sour cream and sliced black olives, if desired.
 

tags: Birthdays, Chicken, Cinco de Mayo, Dinner, Easy and Quick Dinners, Grilled and Baked, Lunch, Mexican Chicken Enchiladas, Mexican Cuisine, Mexican Enchiladas, More Holidays, Pizza, Pizza, Quick and Easy, Quick and Easy Chicken Dishes, Quick and Easy Dinners, Quick and Easy Enchiladas, Quick and Easy Lunches, Special Occasions, Super Bowl Parties, Enchilada Pizza, Ingredients, Pillsbury refrigerated pizza crust, enchilada sauce, cheddar-Jack cheese, chili beans, cooked chicken, jalapeno slices,   sour cream, olives for topping, Directions.

Smoky Vegetable Pizza

 Ingredients

    2 tablespoons olive oil
    3 cloves chopped garlic
    1/2 bunch broccoli rabe, cut into 1-inch pieces
    1/2 sweet red pepper, seeded and sliced
    1/2 red onion, thinly sliced
    4 ounces cremini mushrooms, sliced
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 pound pizza dough, at room temperature, or one batch Basic Pizza Dough (find the recipe on familycircle.com)
    1 cup marinara sauce
    1/2 pound smoked mozzarella, shredded
 

Directions

1. Heat oven to 500 degrees F. Coat a 14-inch pizza pan with nonstick cooking spray.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Stir in garlic, broccoli rabe, red pepper, onion, mushrooms, salt and pepper. Cook for 4 minutes, stirring occasionally.
3. On a lightly floured surface, roll out dough into a 14-inch circle. Gently roll up onto a lightly floured rolling pin and unroll onto prepared pizza pan.
4. Spread sauce over dough to within 1/2 inch of edge. Sprinkle 1-1/2 cups of cheese over sauce. Evenly spoon the vegetables over cheese. Scatter the remaining cheese over vegetables. Bake at 500 degrees F for 18 to 20 minutes or until nicely browned on bottom.
5. Cool slightly and cut into 8 slices; serve.

nutrition information

Per Serving: 

cal. (kcal) 275, 

Fat, total (g) 13, 

chol. (mg) 22, 

sat. fat (g) 4, 

carb. (g) 31, 

fiber (g) 2, 

pro. (g) 12, 

sodium (mg) 644, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Smoky Vegetable Pizza, Vegetable Pizza, Dinner, European Cuisine, Healthy Cooking, Italian Cuisine, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Carb Pizza, Low Cholesterol, Pizza, Vegetable Pizza, Vegetables, Vegetarian, Vegetarian Main Dishes, Ingredients, olive oil, cloves chopped garlic, broccoli rabe, sweet red pepper, red onion, cremini mushrooms, salt, black pepper, pizza dough, Basic Pizza Dough, marinara sauce, smoked mozzarella, Directions.

Italian Sausage Pie

Ingredients

    1 1/2 pounds sweet or hot bulk Italian sausage
    1 cup chopped red sweet pepper (1 large)
    1/2 cup chopped onion (1 medium)
    2 cloves garlic, minced
    1 16 ounce package hot roll mix
    5 eggs
    3 cups shredded mozzarella or provolone cheese (12 ounces)
    1/2 15 ounce carton ricotta cheese (about 1 cup)
    1/2 10 ounce package frozen chopped spinach, thawed and well drained
    2 4 ounce can sliced mushrooms, drained
    1 egg, lightly beaten
    1 tablespoon water
    1 tablespoon shredded Parmesan cheese
 

Directions

1. In an extra-large skillet, cook sausage, sweet pepper, onion, and garlic over medium heat until sausage is brown; drain off fat.
2. Prepare hot roll mix according to package directions through kneading step. Cover; let dough rest for 5 minutes.
3. Preheat oven to 350 degrees F. In a large bowl, beat the five eggs. Stir in 1 cup of the mozzarella cheese, the ricotta cheese, and spinach. Stir in the sausage mixture and mushrooms.
4. On a lightly floured surface, roll three-fourths of the dough into a 15-inch circle. Fit into the bottom and press up the side of a greased 9-inch springform pan. Sprinkle bottom of dough with 1/2 cup of the mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1-1/2 cups cheese; press lightly into sausage mixture.
5. Roll remaining dough into a 9-inch circle; place on sausage-cheese mixture. Fold edge of bottom dough over top dough; pinch to seal.
6. In small bowl, combine the one egg and the water. Brush over top of pie; allow to dry for 5 minutes. Using a sharp knife, score top of pie in a diamond pattern, being careful not to cut all the way through the dough. Sprinkle with Parmesan cheese.
7. Bake, uncovered, for 40 to 45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan; remove side of pan. Cut pie into wedges Makes 10 servings.

nutrition information

Per Serving: 

cal. (kcal) 625, 

Fat, total (g) 37, 

chol. (mg) 233, 

sat. fat (g) 14, 

carb. (g) 40, 

fiber (g) 1, 

pro. (g) 33, 

sodium (mg) 1234, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Dinner, European Cuisine, Healthy Cooking, Italian Cuisine, Italian Sausage, Italian Sausage Dishes, Low Carb, Mushrooms, Pork, Pork Sausage, Rolls, Sausage, Savory Pies, Vegetables, Italian Sausage Pie, Sausage Pie, Italian Sausage, Ingredients, hot bulk Italian sausage, red sweet pepper, onion, cloves garlic, hot roll mix, eggs, shredded mozzarella, provolone cheese, carton ricotta cheese, frozen chopped spinach, mushrooms, drained, egg, water, shredded Parmesan cheese, directions.

Lemony Asparagus and New Potatoes

 This healthy side dish showcases fresh asparagus and new potatoes with a touch of lemon and thyme.

Ingredients

    1 1/2 pounds fresh asparagus spears
    16 whole tiny new potatoes, unpeeled and cut into quarters
    4 teaspoons olive oil
    1 teaspoon finely shredded lemon peel
    1/2 teaspoon salt
    1/2 teaspoon dried thyme, crushed
    Fresh thyme sprigs (optional)
 

Directions

1. Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
2. In a 2-quart saucepan cook the potatoes, covered, in a small amount of lightly salted boiling water for 12 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving bowl.
3. Meanwhile, for dressing, combine the olive oil, shredded lemon peel, salt, and thyme. Add to the vegetables, tossing gently to coat. If desired, garnish with sprigs of thyme. Serve warm. Makes 8 side-dish servings
 

tags: Asparagus, Asparagus, Christmas, Christmas Side Dishes, Diabetic, Easter, Easter Dinner, Fruit, Healthy Cooking, Lemons, Low Calorie, Low Carb, Low Fat, Low Sodium, More Holidays, Potatoes, Potatoes, Quick and Easy, St. Patrick's Day, Steamed Asparagus, Thanksgiving, Thanksgiving Side Dishes, Vegetables, Vegetarian, Lemony Asparagus and New Potatoes, Lemony Asparagus, New Potatoes, This healthy side dish showcases fresh asparagus and new potatoes with a touch of lemon and thyme., Ingredients, fresh asparagus spears, tiny new potatoes, olive oil, finely shredded lemon peel, salt, dried thyme, Fresh thyme sprigs, Directions.

Kalamata Lemon Chicken

 To save time when preparing this chicken main dish, skip the browning step and place the ingredients into a baking dish. The baking time won't change, but your prep time will be knocked down to nearly nothing.

Ingredients

    1 - 1 1/4 pounds skinless, boneless chicken thighs
    1 tablespoon olive oil
    2/3 cup dried orzo
    1/2 cup drained, pitted kalamata olives
    1 14 ounce can chicken broth
    1/2 lemon, cut into wedges or chunks
    1 tablespoon lemon juice
    1 teaspoon dried Greek seasoning
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    Hot chicken broth (optional)
    Fresh snipped oregano (optional)
 

 Directions

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.
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.

nutrition information

Per Serving: 

cal. (kcal) 309, 

Fat, total (g) 11, 

chol. (mg) 91, 

sat. fat (g) 2, 

carb. (g) 24, 

Monounsaturated fat (g) 4, 

Polyunsaturated fat (g) 2, 

fiber (g) 2, 

sugar (g) 1, 

pro. (g) 27, 

vit. A (IU) 48.59, 

vit. C (mg) 8.27, 

Thiamin (mg) 0.3, 

Riboflavin (mg) 0.33, 

Niacin (mg) 8.49, 

Pyridoxine (Vit. B6) (mg) 0.35, 

Folate (µg) 64.51, 

Cobalamin (Vit. B12) (µg) 0.24, 

sodium (mg) 837, 

Potassium (mg) 263, 

calcium (mg) 20.19, 

iron (mg) 2.16, 

Starch () 1.5, 

Lean Meat () 3, 

Fat () 0.5, 

Percent Daily Values are based on a 2,000 calorie diet 

tags: Boneless Chicken, Boneless Chicken Breasts, Boneless Chicken Breasts, Chicken, Chicken Breasts, European Cuisine, Fruit, Greek Chicken Dishes, Greek Cuisine, Healthy Cooking, Lemons, Low Calorie, Low Fat, Pasta, Kalamata Lemon Chicken, Lemon Chicken, Kalamata, To save time when preparing this chicken main dish, skip the browning step and place the ingredients into a baking dish. The baking time won't change, but your prep time will be knocked down to nearly nothing., Ingredients, skinless, boneless chicken thighs, olive oil, dried orzo, kalamata olives, chicken broth, lemon, lemon juice, Greek seasoning, salt, ground black pepper, Hot chicken broth, Directions.

Aromatic Parsnips and Carrots

 Prepare this vegetable side dish ahead; chill up to 24 hours, then microwave, stir, and serve.

Ingredients

    1 1/2 pounds small parsnips, peeled and halved lengthwise
    1 1/2 pounds small carrots, peeled and halved lengthwise
    3 tablespoons olive oil
    3/4 teaspoon fennel seeds, crushed
    1/2 teaspoon ground coriander (optional)
    1/4 teaspoon ground cinnamon
    4 cloves garlic, thinly sliced
    2 tablespoons chopped fresh cilantro
    1 teaspoon finely shredded lemon peel
    2 tablespoons lemon juice
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1 tablespoon olive oil
 

Directions

1. Cut any long parsnips and carrots in half crosswise. In a very large skillet, cook parsnips, covered, in small amount of boiling salted water for 2 minutes. Add carrots; return to boiling. Cook for 4 minutes more. Drain; set aside. Carefully wipe skillet dry.
2. Heat the 3 tablespoons oil in same skillet over medium heat. Add fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add parsnips, carrots, and garlic. Cook 10 to 12 minutes or until vegetables are tender, turning occasionally. Remove from heat.
3. Transfer to 2-1/2- or 3-quart microwave-safe casserole. Cover; refrigerate up to 24 hours. To serve, microcook, covered with lid or vented plastic wrap, on high (100% power) for 7 to 8 minutes, stirring once. Stir in cilantro, lemon peel and juice, salt, and pepper. Drizzle with olive oil. Makes 10 to 12 servings.

Note
    To serve right away:

    Chilling step may be omitted. Stir in cilantro, lemon peel, lemon juice, salt, and drizzle with olive oil at the end of Step 2.

nutrition information

Per Serving: 

cal. (kcal) 130, 

Fat, total (g) 6, 

chol. (mg) 0, 

sat. fat (g) 1, 

carb. (g) 20, 

Monounsaturated fat (g) 4, 

Polyunsaturated fat (g) 1, 

fiber (g) 6, 

sugar (g) 6, 

pro. (g) 2, 

vit. A (IU) 7239.94, 

vit. C (mg) 14.76, 

Thiamin (mg) 0.1, 

Riboflavin (mg) 0.07, 

Niacin (mg) 1.18, 

Pyridoxine (Vit. B6) (mg) 0.16, 

Folate (µg) 52.41, 

Cobalamin (Vit. B12) (µg) 0, 

sodium (mg) 171, 

Potassium (mg) 490,

 calcium (mg) 50.48, 

iron (mg) 0.72, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Carrots, Healthy Cooking, Low Calorie, Low Carb, Low Sodium, More Vegetables, Parsnips, Thanksgiving, Vegan, Vegetables, Vegetarian, Aromatic Parsnips and Carrots, Parsnips and Carrots, Prepare this vegetable side dish ahead; chill up to 24 hours, then microwave, stir, and serve., Ingredients, small parsnips, small carrots, olive oil, fennel seeds, ground coriander, ground cinnamon, cloves garlic, fresh cilantro, finely shredded lemon peel, lemon juice, salt, freshly ground black pepper, olive oil, Directions.

Cherry Chocolate Chip Cookies

 Add a touch of cherry to your favorite chocolate chip cookies for a new taste sensation.

Ingredients

    1 cup butter, softened
    1 cup granulated sugar
    1 cup packed brown sugar
    1 teaspoon baking soda
    1 teaspoon salt
    2 eggs
    1 1/2 teaspoons vanilla
    3 cups all-purpose flour
    1 12 ounce semisweet chocolate pieces
    1 cup snipped dried cherries
 

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and cherries.
2. Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets. Bake 9 minutes. Transfer to racks. Cool. Makes 6 dozen cookies.

Tip
    *Tip:

    Line cookie sheet with a layer of parchment paper to prevent sticking and for easier cleanup.

nutrition information

Per Serving: 

cal. (kcal) 136, 

Fat, total (g) 6, 

chol. (mg) 19, 

sat. fat (g) 4, 

carb. (g) 20, 

Monounsaturated fat (g) 2, 

Polyunsaturated fat (g) 0, 

fiber (g) 1, 

sugar (g) 12, 

pro. (g) 2, 

vit. A (IU) 145.77, 

vit. C (mg) 0, 

Thiamin (mg) 0.06, 

Riboflavin (mg) 0.05, 

Niacin (mg) 0.4, 

Pyridoxine (Vit. B6) (mg) 0.02, 

Folate (µg) 16.13, 

Cobalamin (Vit. B12) (µg) 0.06, 

sodium (mg) 206, 

Potassium (mg) 50,

 calcium (mg) 40.39,

 iron (mg) 1.08, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Cherries, Chocolate Chip Cookies, Chocolate Desserts, Christmas, Christmas Cookies, Christmas Desserts, Cookies, Desserts, Fruit, Healthy Cookie Snacks, Healthy Cooking, Healthy Snacks, Low Calorie, Low Fat, Low Sodium, Quick and Easy, Quick and Easy Cookies, Quick and Easy Dessert, Thanksgiving, Thanksgiving Desserts, Cherry Chocolate Chip Cookies, Cherry Chocolate Chip, Chocolate Chip Cookies, Chip Cookies, Add a touch of cherry to your favorite chocolate chip cookies for a new taste sensation., Ingredients, butter, sugar, packed brown sugar, baking soda, salt, eggs, vanilla, all-purpose flour, semisweet chocolate pieces, dried cherries, Directions.

Cauliflower and Broccoli in Swiss Cheese Sauce

 Ingredients

    4 cups broccoli florets* (8 ounces)
    4 cups cauliflower florets* (16 ounces)
    1 14 - 16 ounce jar Alfredo pasta sauce
    6 ounces process Swiss cheese, torn (1 1/2 cups)
    1 large chopped onion
    1 teaspoon dried thyme, oregano, or basil, crushed
    1/4 teaspoon ground black pepper
    1/2 cup ranch-flavor sliced almonds (optional)
 

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine broccoli, cauliflower, pasta sauce, Swiss cheese, onion, thyme, and pepper.
2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Stir gently before serving. If desired, sprinkle with almonds. Makes 10 servings

Tip
    Note:

    If you like, substitute 1 1/2 16-ounce packages (about 8 cups) frozen broccoli and cauliflower florets for the fresh. Prepare as directed.

Tip
    For easy cleanup:

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

nutrition information

Per Serving: cal. (kcal) 177, Fat, total (g) 12, chol. (mg) 37, sat. fat (g) 7, carb. (g) 10, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 8, vit. A (IU) 583.08, vit. C (mg) 51.37, Thiamin (mg) 0.06, Riboflavin (mg) 0.14, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 573, Potassium (mg) 310, calcium (mg) 222.13, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
 

tags: Broccoli, Broccoli Casseroles, Casseroles, Cauliflower, Christmas, Christmas Side Dishes, Cream Sauce, Easter, Easter Dinner, Healthy Cooking, Low Calorie, Low Carb, More Holidays, New Year's, Sauces, Slow Cooker, Vegetable Casseroles, Vegetables, Vegetarian, Ingredients, broccoli florets, cauliflower florets, Alfredo pasta sauce, Swiss cheese, chopped onion, dried thyme, oregano, basil, ground black pepper, ranch-flavor sliced almonds, Directions, Cauliflower and Broccoli in Swiss Cheese Sauce, Broccoli in Swiss Cheese Sauce, Cauliflower and Broccoli.

Curried Chicken

 A jalapeno provides the heat in this flavorful chicken main dish. The robust flavor of curry is enhanced by the sweet, chewy raisins and aromatic garlic.

Ingredients

    1 1/4 pounds skinless, boneless chicken thighs
    1 red sweet pepper, chopped
    1 yellow sweet pepper, chopped
    1 small onion, sliced
    1 fresh jalapeno chile pepper, seeded and finely chopped
    2 cloves garlic, minced
    1 cup low-sodium chicken broth
    1/2 cup golden raisins
    1/2 cup shredded coconut
    3 tablespoons curry powder
    1 teaspoon salt
    1/4 teaspoon ground cinnamon
    1/4 teaspoon cayenne pepper (optional)
    1/2 cup unsweetened coconut milk
    1 tablespoon cornstarch
    Hot cooked rice
    3/4 cup lightly salted cashews, coarsely chopped
 

Directions

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.

Tip
    For easy cleanup:

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

nutrition information

Per Serving: 

cal. (kcal) 489, 

Fat, total (g) 23, 

chol. (mg) 118, 

sat. fat (g) 8, 

carb. (g) 39, 

Monounsaturated fat (g) 9, 

Polyunsaturated fat (g) 4, 

fiber (g) 6,

sugar (g) 18, 

pro. (g) 35, 

vit. A (IU) 1166.17,

 vit. C (mg) 126.36, 

sodium (mg) 868, 

calcium (mg) 80.77, 

iron (mg) 5.76, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Asian Cuisine, Boneless Chicken, Boneless Chicken Thighs, Chicken, Chicken and Rice, Chicken Thighs, Coconut Rice, Crockpot Chicken, Crockpot Chicken and Rice, Dinner, Healthy Cooking, Indian Chicken Dishes, Indian Cuisine, Indian Curry Dishes, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Carb Chicken Dishes, More Rice Dishes, Peppers, Rice, Slow Cooker, Vegetables, A jalapeno provides the heat in this flavorful chicken main dish. The robust flavor of curry is enhanced by the sweet, chewy raisins and aromatic garlic., Ingredients, boneless chicken thighs, red sweet pepper, yellow sweet pepper, small onion, jalapeno chile pepper, cloves garlic, low-sodium chicken broth, golden raisins, shredded coconut, curry powder, salt, ground cinnamon, cayenne pepper, unsweetened coconut milk, cornstarch, cooked rice, lightly salted cashews, Directions.