Steak and Potato Salad

Ingredients:

• 2 lbs. small new Yukon Gold potatoes, halved or quartered
• 2 Tbsp. extra-virgin olive oil
• 1-1/2 to 2 lb. ribeye steaks, cut 1-inch thick
• 2 heads romaine lettuce
• 1 recipe Salsa Verde, below
• 5 green onions, thinly sliced

Directions:

• Preheat oven to 375 degrees F. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50 to 60 minutes or until tender. Cool slightly.
• Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals, 10 to 12 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.)
• Slice romaine into six 2-inch-thick slices, reserving tops for another use. Prepare Salsa Verde.
• Place slice of romaine on each serving plate; drizzle; with 1/2 of the Salsa Verde. Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes. Makes 6 servings.
• Salsa Verde: In bowl combine 1/2 cup chopped Italian (flat-leaf) parsley, 1/4 cup extra-virgin olive oil, 3 tablespoons chopped chives, 3 tablespoons drained capers, 2 teaspoons chopped oregano, 1 teaspoon chopped thyme, and 2 cloves minced garlic. Season with salt and pepper.

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 453
  

Rating:
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Layered Tuna Salad

Ingredients:

• 1-1/2 lb. fresh ahi tuna fillets, cut 1 inch thick
• 1 Tbsp. extra virgin olive oil
• 1-1/4 lb. small new Yukon gold potatoes, thinly sliced
• 6 ears fresh sweet corn
• 1 cup chopped fresh cilantro
• 12 green onions, sliced
• 1 jalapeño pepper, seeded and sliced
• 1 recipe Lime Dressing, below
• 1 medium red sweet pepper, chopped
• Chili powder
• Lime Wedges (optional)

Directions:

• Rinse tuna; pat dry. Brush tuna with olive oil; sprinkle with salt and pepper. For charcoal grill, grill tuna on greased rack of uncovered grill directly over medium coals, 8 to 12 minutes or until fish flakes easily when tested with fork and center is slightly pink, turning once. (For gas grill, preheat grill. Reduce heat to medium. Place tuna on greased rack over heat. Cover; grill as above.)
• Meanwhile, cook potato slices in boiling salted water 5 to 8 minutes or until tender. Drain; set aside Cut corn from cob .
• In small bowl combine cilantro, green onions, and jalapeño; cover and chill. Prepare Lime Dressing; set aside. Break tuna into 3/4-inch pieces.
• Place tuna evenly on bottom of 3-quart rectangular baking dish. Drizzle with a 1/3 of the Lime Dressing. Add potatoes; drizzle with another 1/3 of the dressing. Add corn and drizzle with remaining dressing. Sprinkle lightly with salt and pepper. Cover and chill in refrigerator 2 to 3 hours.
• To serve, top with cilantro mixture and sweet pepper. Sprinkle with chili powder; pass lime wedges. Makes 6 servings.
• Lime Dressing: Finely shred 2 teaspoons of peel from 3 limes. Squeeze enough lime juice to equal 1/2 cup. In small bowl whisk together 2 teaspoons lime peel, 1/2 cup lime juice, 1/2 cup extra virgin olive oil, 2 cloves minced garlic, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground pepper.

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 483
  

Rating:Comments:

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Macaroni Salad

Ingredients:

• 8 oz. dried elbow macaroni (2 cups)
• 1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
• 1/4 cup lemon juice
• 1 Tbsp. Dijon-style mustard
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/3 cup olive oil
• 1/3 cup plain yogurt or dairy sour cream
• 5 oz. cubed cheddar cheese (1-1/4 cups)
• 1 cup fresh spinach leaves
• 1 large tomato, seeded and chopped (1 cup)
• 1/2 cup chopped green onions
• 1 Tbsp. snipped fresh tarragon or 12 tsp. dried tarragon, crumbled

Directions:

• Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.
• For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
• Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 150
  

Rating:Comments:

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Slim Pork Sandwiches

Ingredients:

• Pork loin, sliced thin (1 pound serves 4 people)
• BBQ seasoning (to taste)
• BBQ sauce, your favorite (enough to coat meat)
• Hard crusted bread
• Olive oil
• Pepper Jack cheese, thinly sliced
• Dill pickle

Directions:

• Use a meat slicer to slice meat into extremely thin slices. This works best when meat is still partially frozen.
  
• Dust with BBQ seasoning.
  
• Heat skillet to medium high with small amount of olive oil. Cook meat about 4 minutes, stirring constantly.
  
• When meat is almost completely done, pour small amount of BBQ sauce over meat, just enough to barely coat meat. Cover and turn off heat.
  
• While meat rests, cut loaf of bread in half lengthwise and lightly coat with olive oil before toasting. After toasting, place meat and cheese on both sides of bread and toast for an additional minute until cheese begins to melt.
  
• Serve with dill pickle.

Author:Better Homes and Gardens
Nutritional Facts:

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Rating:Comments:

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Breadsticks

Ingredients:

• 2 mini pizza crusts - 8 oz each
• 2 Tbsp grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1 C marinara sauce
  

Directions:

• Preheat the oven to 350°F.
• With a sharp knife or pizza cutter, slice each pizza crust into 6 strips. Transfer to a baking sheet and arrange so that the strips touch each other. Coat with cooking spray and sprinkle evenly with cheese and Italian seasoning. Rearrange so there is a bit of space between the strips.
• Bake for 8 minutes, or until golden.
• While the pizza sticks are baking, pour the marinara sauce into a medium microwaveable bowl. Microwave on high power for 1 minute, or until warm, stirring once. Serve the breadsticks immediately with the warm sauce.

Author: Runnersworld.com
Nutritional Facts:

• Calories - 733
  

Rating:
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Spicy Baked Pork Chops

Ingredients:

• 1 C orange juice
• 3 cloves garlic, minced
• 2 Tbsp reduced-sodium soy sauce
• 1 tsp olive oil
• 4 pork loin chops
• 1 C dry bread crumbs
• 2 tsp dried thyme
• 2 tsp paprika
• 1/2 tsp ground red pepper
• 1/4 tsp ground black pepper
  

Directions:

• In a shallow nonmetal dish, combine the orange juice, garlic, soy sauce, and oil. Mix well. Add the pork and turn to coat. Cover and refrigerate for at least 1 hour or overnight.
• In a medium bowl, combine the bread crumbs, thyme, paprika, red pepper, and black pepper.
• Preheat the oven to 450°F. Coat a large baking sheet with no-stick spray.
• Drain the marinade from the pork; discard the marinade. Add the pork to the bread-crumb mixture and toss well to coat. Place the pork on the baking sheet. Coat the pork with no-stick spray. Bake for 15 to 20 minutes, or until no longer pink in the center. Check by inserting the tip of a sharp knife into 1 chop.

Author: Runnersworld.com
Nutritional Facts:

• Calories - 286
  

Rating:
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Maple Walnut Salmon

Ingredients:

• 4 - 5 oz. salmon fillets, about 1 inch thick
• 2 Tbsp pure maple syrup
• 1 Tbsp vegetable oil
• 1/3 C chopped walnuts
  

Directions:

• Preheat oven to 450 degrees. Place fish in nonstick 3 quart rectangular baking pan. Sprinkle with salt and cracked pepper, to taste. Drizzle with syrup. Bake 10 to 12 minutes or until fish flakes easily.
• While fish bakes, warm oil in 9" skillet over medium high heat and stir in walnuts. Cook until lightly toasted, 45 seconds to 1 minute. Spoon nuts over fish. Serve with steamed kale, Swiss chard, or green beans, if desired.
  

Author: Runnersworld.com
Nutritional Facts:

• Calories - 380
  

Rating:
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Homemade Sloppy Joes

Ingredients:

• 1 lb. ground beef or sirloin
• 1/2 C chopped onion
• 1/2 C chopped green bell pepper
• 3/4 C plus 2 Tbsp ketchup
• 1/2 C water
• 2 Tbsp packed brown sugar
• 1 Tbsp prepared mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt (optional)
• 1/2 tsp black pepper (add more to taste)
• 4 multi-grain or whole wheat buns
• 2 oz. shredded reduced-fat cheese
  

Directions:

• Brown the ground beef, onion and green pepper over medium heat in a large nonstick skillet.
• Stir in the ketchup, water, brown sugar, mustard and garlic powder; mix thoroughly. Reduce the heat to simmer, cover and let simmer for 20 minutes, stirring every five minutes or so.
• Add salt (if desired) and pepper to taste and stir. Serve one-fourth of the mixture over the bottom of a split multi-grain bun. Sprinkle each with a Tbsp or two of cheese, if desired. Serve with or without the top of bun.
  

Author: Runnersworld.com
Nutritional Facts:

• Calories - 375
  

Rating:
Comments:

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Feta-Stuffed Chicken Breasts

Ingredients:

• 1 Tbsp snipped dried tomatoes (not oil packed)
• 4 skinless, boneless chicken breast halves
• 1/4 C crumbled feta cheese (1 oz)
• 2 Tbsp softened fat-free cream cheese (1 oz)
• 2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed
• 1/8 tsp ground black pepper
• 1 tsp olive oil or cooking oil
• Fresh basil sprigs (optional)
  

Directions:

• 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
• 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

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 168
• Makes 4 servings
  

Rating:
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Chicken Breast with Herbs

Ingredients:

• 1/3 C chopped Italian flat leaf parsley
• 1 Tbsp chopped fresh oregano
• 1 Tbsp finely shredded lemon peel
• 1 Tbsp finely chopped garlic (about 3 cloves)
  
• 3 Tbsp butter
• 4 skinless, boneless chicken breast halves
• 1/4 C chicken broth
  

Directions:

• In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.
• 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.
• Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 275
• Makes 4 servings
  

Rating:
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Cheesy Chicken and Noodles

Ingredients:

• 12 oz. wide egg noodles
• 2 C frozen vegetables
• 1 - 16 oz jar light Parmesan-Alfredo pasta sauce
• 1 - 9 oz package frozen cooked chicken breast strips, thawed
• 1 - 4 1/2 oz can sliced mushrooms, drained
• 2 Tbsp dry white wine, dry sherry, chicken broth or milk
• Milk (optional)
• Grated Parmesan cheese
  

Directions:

• In a 4-quart Dutch oven, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain, return noodle mixture to Dutch oven.
• 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.
  

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 427
• Makes 6 servings
  

Rating:
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Herbed Chicken, Orzo and Zucchini

Ingredients:

• 1 C dried orzo
• 4 small skinless, boneless chicken breast halves
• 1 tsp. dried basil
• 3 Tbsp. olive oil
• 2 medium zucchini, sliced
• 2 Tbsp. red wine vinegar
• 1 Tbsp snipped fresh dill
• lemon wedges (optional)
• snipped fresh dill (optional)
  

Directions:

• Prepare orzo according to package directions, drain. Cover and keep warm.
• Meanwhile, sprinkle chicken with the basil, season with salt and ground black pepper. In large skillet, heat 1 Tbsp of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170 degrees), turning once. Remove from skillet. Add zucchini to skillet, cook for 3 minutes or until crisp-tender.
• In bowl, whisk together vinegar, the remaining olive oil, and the 1 Tbsp fresh dill. Add orzo, toss. Season with salt and pepper. Serve chicken with orzo, zucchini and fresh lemon wedges; sprinkle with dill. Serves 4.
  

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 390
• Makes 4 servings
  

Rating:
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Almond-Crusted Chicken

Ingredients:

• 4 small skinless, boneless chicken breast halves
• 1 egg, lightly beaten
• 2 Tbsp buttermilk
• 1/2 C finely chopped almonds
• 1/2 C panko or fine dry bread crumbs
• 2 tsp. snipped fresh rosemary
• 1/4 tsp salt
• 1 Tbsp peanut oil or canola oil
• 1 shallot, chopped
• 8 C fresh spinach leaves
• 1/4 tsp salt
• Freshly ground black pepper
• Fresh mint leaves (optional)
  

Directions:

• Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4 to 1/2 inch thickness. Repeat with the remaining breast halves.
• In shallow dish, whisk together egg and buttermilk. In another shallow dish, combine almonds, panko, rosemary, and 1/4 tsp salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.
• In 12-inch nonstick skillet, cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet, keep warm.
• In same skillet, cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 tsp salt, cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper and mint. Makes 4 servings.
  

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 276
• Makes 4 servings
  

Rating:
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Beef and Broccoli Kabobs

Ingredients:

• 1/2 C bottled hoisin sauce
• 3 Tbsp water
• 2 Tbsp cooking oil
• 1 Tbsp soy sauce
• 1 clove garlic, minced
• 1/4 to 1/2 tsp crushed red pepper
• 1 red sweet pepper, cut into 1 inch pieced
• 2 t0 3 C large broccoli florets and/or 1 inch pieces of yellow summer squash
• 1 lb. beef steak, such as tenderloin, sirloin or top loin, cut into 1 inch pieces
• Hot cooked rice
  

Directions:

• Soak 4 to 8 wooden skewers in water for 30 minutes. In a small bowl, combine hoisin sauce, water, oil, soy sauce, garlic, and crushed red pepper. Set aside.
• On the soaked skewers, alternately thread sweet pepper, broccoli and/or squash, and steak pieces. Brush with some of the hoisin sauce mixture.
• For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place skewers on a grill rack over drip pan. Cover and grill 20 to 25 minutes or until meat is desired doneness, turning and brushing once with remaining hoisin sauce mixture halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above except omit drip pan. Serve over hot cooked rice. Makes 4 servings.
  

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 312
• Makes 4 servings
  

Rating:
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Peppered Ribeye Steaks

Ingredients:

• 4 - 10 to 12 0z. beef ribeye steaks, cut 1 in. thick
• 1 Tbsp olive oil
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• 2 tsp dried thyme, crushed
• 2 tsp dried oregano, crushed
• 1 1/2 tsp lemon-pepper seasoning
• 1 tsp salt
• 1/2 to 1 tsp ground black pepper
• 1/2 to 1 tsp cayenne pepper

Directions:

• 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. Spring mixture evening over meat, rub in with your fingers. Cover steaks and chill for 1 hour.
• 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 (145 degrees) or 14 t0 18 minutes for medium (160 degrees). Cut steaks into serving size pieces. Makes 8 servings.
  

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 291
• Makes 8 servings
  

Rating:Comments:

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