Make It Tonight. monday Pasta with Roasted Cauliflower, Arugula & Prosciutto. tuesday Seared Tilapia with Spicy Orange Salsa
|
|
- Valerie Patrick
- 5 years ago
- Views:
Transcription
1 Make It Tonight Easy Dinner Download MENU for the Week of MARCH 23 monday Pasta with Roasted Cauliflower, Arugula & Prosciutto tuesday Seared Tilapia with Spicy Orange Salsa wednesday Roast Chicken Breasts with Rosemary-Lemon Brown Butter thursday Burgers with Sun-Dried- Tomato Mayo and Arugula friday Indian Vegetable Curry
2 Monday : Pasta with Roasted Cauliflower, Arugula & Prosciutto Tuesday : Seared Tilapia with Spicy Orange Salsa Wednesday : Roast Chicken Breasts with Rosemary-Lemon Brown Butter Thursday : Burgers with Sun-Dried-Tomato Mayo and Arugula Friday : Indian Vegetable Curry SHOPPING LIST FRESH PRODUCE 4 medium navel oranges (about 2 lb.) 3 medium lemons 2 medium limes 1 medium head cauliflower 7 oz. baby arugula (7 lightly packed cups) 3 oz. baby spinach 1 pint grape tomatoes 2 medium plum tomatoes 1 medium carrot 1 medium yellow onion 1 small red onion 1 fresh serrano or jalapeño chile 1 2-inch piece fresh ginger 1 bunch fresh cilantro 1 small bunch fresh sage 1 small bunch fresh rosemary 1 bulb garlic MEAT AND DAIRY ITEMS 4 bone-in skin-on split chicken breasts (about 1¾ lb.) 4 5-oz. tilapia fillets 1¼ lb. ground beef, preferably 80% lean 6 thin slices prosciutto (about 4 oz.) 2 oz. (4 Tbs.) unsalted butter 1 oz. Parmigiano-Reggiano (for ¾ cup grated) OTHER GROCERIES 12 oz. dried orecchiette 4 hamburger buns, preferably brioche 1 15-oz. can chickpeas 1 cup unsweetened coconut milk 2 Tbs. minced oil-packed sun-dried tomatoes 2 tsp. hot curry powder, such as Madras PANTRY STAPLES ½ cup mayonnaise 5 Tbs. olive oil 1 Tbs. vegetable oil 1 Tbs. Worcestershire sauce 1 tsp. ground cumin ¼ tsp. granulated sugar Black peppercorns Side-dish ingredients are not included in the shopping list.
3 monday Pasta with Roasted Cauliflower, Arugula & Prosciutto Active time: 15 minutes Total time: 30 minutes Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes, and peppery arugula in this one-dish meal. Pasta night just got a little more interesting. One-half medium head cauliflower, cored and cut into ¾-inch florets (3½ cups) 1 pint grape tomatoes 3 Tbs. extra-virgin olive oil Freshly ground black pepper 9 large fresh sage leaves 4 large cloves garlic, peeled 6 thin slices prosciutto (about 4 oz.) 12 oz. dried orecchiette 5 oz. baby arugula (5 lightly packed cups) ¾ cup grated Parmigiano-Reggiano 2 Tbs. toasted sesame seeds 1 tsp. lemon juice Position a rack in the lower third of the oven and heat the oven to 425 F. Bring a large pot of wellsalted water to a boil. Toss the cauliflower, tomatoes, oil, ¾ tsp. salt, and ½ tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes. Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes. Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper. by Pamela Anderson from Fine Cooking #96 Calories 530; Calories from Fat 150; Protein 23g; Carbohydrates 73g; Fat 16g; Saturated Fat 3.5g; Monounsaturated Fat 8g; Polyunsaturated Fat 2g; Sodium 1100mg; Cholesterol 20mg; Fiber 7g Pasta water saves the day Using a bit of the starchy pasta cooking water to help moisten a pasta dish is a classic Italian technique. But if you ve ever forgotten to save some water, this tip will save you: Always set your colander in your serving bowl before draining the pasta. Not only will it catch enough water, but it will heat the bowl, which will keep your pasta hot and delicious.
4 tuesday Seared Tilapia with Spicy Orange Salsa Active Total time: 30 minutes This zippy salsa is delicious with just about any type of fish or shellfish, but here it s paired with quickcooking tilapia. If you don t want too much spicy heat, don t use the entire chile. 4 medium navel oranges (about 2 lb.) ½ cup small-diced red onion ½ cup coarsely chopped fresh cilantro 2 Tbs. fresh lime juice 1 tsp. ground cumin 1 fresh serrano or jalapeño chile, minced (seeds included) 4 5-oz. tilapia fillets Freshly ground black pepper 2 Tbs. mild olive oil Working over a medium bowl, cut the peel off the oranges and cut the flesh into segments (see tip above right). Squeeze the membranes over the bowl to collect any remaining juice. Cut the segments crosswise into 4 pieces and return to the bowl. How to Cut Orange Segments Using a sharp paring knife, cut off the ends of the oranges to expose a circle of flesh. Stand each orange on an end and pare off the rest of the peel, including all the white pith, in strips, following the curve of the orange. Working over a bowl, carefully cut on both sides of each orange segment to free it from the membranes. Add the onion, cilantro, lime juice, cumin, and 1 tsp. salt and gently stir to combine. Add enough of the chile to suit your taste and stir. Let stand at room temperature for at least 10 minutes to meld the flavors. Pat the fish dry and season with salt and pepper. Heat the oil in a 10-inch nonstick skillet over medium-high heat until shimmering hot. Cook 2 of the fillets, flipping once, until browned and just cooked through, 1½ to 2 minutes per side. Transfer to dinner plates. Repeat with the remaining fillets. Using a slotted spoon to drain excess juice, top the fish with the salsa and serve. by Shelley Wiseman from Fine Cooking #121 Calories 290; Calories from Fat 80; Protein 30g; Carbohydrates 22g; Fat 10g; Saturated Fat 2g; Monounsaturated Fat 6g; Polyunsaturated Fat 1.5g; Sodium 360mg; Cholesterol 70mg; Fiber 4g ON THE SIDE: SPINACH ORZO PILAF You ll need only 3 oz. of baby spinach for Friday's curry; if you ve bought a whole box, make a simple orzo pilaf and toss a few handfuls of stemmed baby spinach into the hot cooked orzo. Stir to wilt the spinach before serving.
5 wednesday Roast Chicken Breasts with Rosemary-Lemon Brown Butter Active time: 10 minutes Total time: 30 minutes Utterly simple to prepare, this dish is sure to become a family favorite. The nutty, lemony sauce is impossible to resist. 4 bone-in skin-on split chicken breasts (about 1¾ lb.) and pepper 1 Tbs. vegetable oil 2 oz. (4 Tbs.) unsalted butter 1 Tbs. chopped fresh rosemary 1½ tsp. fresh lemon juice Lemon wedges, for serving Position a rack in the center of the oven and heat the oven to 400 F. Pat the chicken dry and generously season with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat until shimmering hot. Add the chicken skin side down and cook until golden brown, about 3 minutes. Turn the chicken over, transfer the pan to the oven, and roast until the chicken is cooked through (165 F), about 20 minutes. Transfer to a platter. Pour off any fat from the skillet, add the butter, and melt over medium heat. Add the rosemary and cook, stirring, until the butter turns brown and gives off a nutty aroma, 2 to 3 minutes. Immediately remove the pan from the heat, stir in the lemon juice, and season to taste with salt and pepper. Pour the sauce over the chicken and serve with the lemon wedges. by Arlene Jacobs from Fine Cooking #127 Calories 360; Calories from Fat 210; Protein 35g; Carbohydrates 1g; Fat 24g; Saturated Fat 10g; Monounsaturated Fat 8g; Polyunsaturated Fat 4g; Sodium 360mg; Cholesterol 130mg; Fiber 0g ON THE SIDE: NOODLES AND GREEN BEANS Serve with egg noodles and steamed or roasted green beans, both of which are delicious vehicles for the extra brown-butter sauce.
6 thursday Burgers with Sun-Dried- Tomato Mayo and Arugula Active total time: 22 minutes Broiling these burgers on a heated grill pan or skillet is a great way to mimic the smoky, charred flavor of the grill in the winter. ½ cup mayonnaise 2 Tbs. minced oil-packed sun-dried tomatoes 2 tsp. fresh lemon juice 1 small clove garlic, minced ¼ tsp. granulated sugar Freshly ground black pepper 1 Tbs. Worcestershire sauce 1¼ lb. ground beef, preferably 80% lean 4 hamburger buns, preferably brioche 2 oz. arugula (2 lightly packed cups) Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or skillet on the stovetop over medium-high heat until searingly hot (at least 5 and up to 15 minutes). In a small bowl, combine the mayonnaise, sundried tomatoes, lemon juice, garlic, sugar, and a grind of pepper. Put the Worcestershire sauce in a large bowl. Gently break up the meat and add to the bowl. Season with 1 tsp. salt and ½ tsp. pepper and combine gently with your hands, taking care not to overmix. Form into 4 equal ¾-inch-thick patties. Using your thumb, make a depression in the center of each patty on both sides to keep them from bulging. Put the patties in the hot pan and transfer to the broiler. Broil until the top looks cooked but not browned, and the bottom has grill marks if using a grill pan, or is browned if using a skillet, about 2 minutes; flip the patties (rearranging if your broiler heat isn t even) and cook to your desired doneness, 1 to 2 minutes for medium rare (130 F). While the burgers are cooking, split the buns if necessary and arrange them cut side up on a Shape a better burger Burgers tend to bulge in the center as they cook because their edges contract from the heat, leaving the center nowhere to go but up. To prevent this, make a flat patty, then make an indentation so the top is concave. This way, when the center bulges, it will end up about as thick as the edges. baking sheet. Transfer the cooked burgers to a plate. Broil the buns until lightly toasted, about 30 seconds. Spread both halves of the buns with the mayonnaise. Put the burgers on the bottom halves and top with the arugula and bun tops. Serve. by Laraine Perri from Fine Cooking #121 Calories 580; Calories from Fat 360; Protein 29g; Carbohydrates 25g; Fat 40g; Saturated Fat 10g; Monounsaturated Fat 13g; Polyunsaturated Fat 13g; Sodium 770g; Cholesterol 95g; Fiber 1g ON THE SIDE: ROSEMARY-ROASTED POTATOES Cut baby potatoes into 1-inch pieces (leaving the skins on), and toss with extra-virgin olive oil, chopped fresh rosemary, kosher salt, and a few grinds of black pepper. Roast on a parchmentlined rimmed baking sheet at 475 F until browned on the bottom, 10 to 15 minutes. Flip the potatoes and cook for another 5 minutes, or until tender.
7 friday Indian Vegetable Curry Active time: 15 minutes to 5 Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish. 1 cup unsweetened coconut milk 12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups) 1 large carrot, sliced ¼ inch thick on the diagonal 1 medium yellow onion, halved and thinly sliced lengthwise 1 Tbs. minced fresh ginger 2 tsp. minced garlic 2 tsp. hot curry powder, such as Madras 3 oz. baby spinach (about 3 lightly packed cups) 1 15-oz. can chickpeas, drained and rinsed 2 medium plum tomatoes, cut into ½-inch dice 3 Tbs. chopped fresh cilantro How to dice plum tomatoes Plum tomatoes tend to have big seed chambers and less inner flesh than round tomatoes, so the most efficient technique for dicing them is a bit different: First, cut a thin slice from the bottom to create a flat surface on which to stand the tomato. Cut wide strips from the top, curving down to the bottom, to separate the flesh from the inner seed core. Cut all the flesh away in this manner, leaving the seedy core of the tomato; discard the core. Cut each strip of flesh lengthwise as wide as you want your dice to be, and then cut these strips crosswise into dice. In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover, and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water ¼ cup at a time.) Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve. by Robin Asbell from Fine Cooking #122 Calories 280; Calories from Fat 110; Protein 11g; Carbohydrates 35g; Fat 12g; Saturated Fat 9g; Monounsaturated Fat 1g; Polyunsaturated Fat 1.5g; Sodium 450mg; Cholesterol 90mg; Fiber 11g ON THE SIDE: SAFFRON CILANTRO RICE Cook long-grain or basmati rice according to the package directions, crushing some saffron threads and adding to the cooking water. Toss chopped fresh cilantro with the cooked rice.
Make It Tonight. Easy Dinner Download. monday Shrimp Tacos with Spicy Cabbage Slaw. tuesday Roasted Cauliflower and Goat Cheese Frittata
Make It Tonight Easy Dinner Download MENU for the Week of APRIL 8, 2019 monday Shrimp Tacos with Spicy Cabbage Slaw tuesday Roasted Cauliflower and Goat Cheese Frittata wednesday Watercress Salad with
More informationMake It Tonight. monday Black Bean and Pepper Jack Burgers. tuesday Black Cod with Tomato and Olive Salad
Make It Tonight Easy Dinner Download MENU for the Week of JULY 20 monday Black Bean and Pepper Jack Burgers tuesday Black Cod with Tomato and Olive Salad wednesday Almond-Crusted Chicken and Nectarine
More informationMake It Tonight. monday Grilled Lamb Skewers with Orzo Salad. tuesday Spicy Chipotle Shrimp Fajitas
Make It Tonight Easy Dinner Download MENU for the Week of JUNE 22 monday Grilled Lamb Skewers with Orzo Salad tuesday Spicy Chipotle Shrimp Fajitas wednesday Garlic-Rubbed Grilled Cheese with Prosciutto
More informationMake It Tonight. monday Chickpea, Arugula, and Pita Bread Salad with Goat Cheese. tuesday Grilled Flap Steak and Asparagus with Béarnaise Butter
Make It Tonight Easy Dinner Download MENU for the Week of MAY 1, 2017 monday Chickpea, Arugula, and Pita Bread Salad with Goat Cheese tuesday Grilled Flap Steak and Asparagus with Béarnaise Butter wednesday
More informationCLASSIC October 24, 2014
CLASSIC October 24, 2014 MEAL #1 Make Moroccan chicken rub * see Meal #1 for recipe Cut vegetables: o o 1 white onion, quartered 1 pound carrots, peeled, halved lengthwise, then quartered MEAL #2 2 cups
More informationMake It Tonight. monday Pan-Seared Salmon with Baby Greens and Fennel. tuesday Skillet Mac and Cheese with Artichokes
Make It Tonight Easy Dinner Download MENU for the Week of MARCH 16 monday Pan-Seared Salmon with Baby Greens and Fennel tuesday Skillet Mac and Cheese with Artichokes wednesday Yucatan Pork Tenderloin
More informationMake It Tonight. monday Spinach Salad with Chicken and Strawberries. tuesday Grilled Salmon with Walnut-Arugula Pesto
Make It Tonight Easy Dinner Download MENU for the Week of MAY 18 monday Spinach Salad with Chicken and Strawberries tuesday Grilled Salmon with Walnut-Arugula Pesto wednesday Pork Fajitas with Corn and
More informationRemaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese
Meal Plan Menu Thursday: Buttermilk Dressing From The Practical Produce Cookbook by Ray and Elsie Hoover 1 cup buttermilk 1 cup mayonnaise or salad dressing 1 tbsp. fresh dill or 1 tsp. dried dill 1 tbsp.
More informationBlueberr y Fruit Crumble
Blueberry Fruit Crumble 1 ¼ cups frozen or fresh blueberries 2 teaspoons sugar 1 tablespoons whole-wheat flour 2 teaspoons orange juice ¼ cup rolled oats 1 tablespoon chopped almonds 1 tablespoon brown
More informationCLASSIC February 8th MENU
CLASSIC February 8th PREP GUIDE This week s menu requires a little bit longer prep for WEDNESDAY making the brisket. We suggest that you plan ahead and MEATBALL perhaps make LETTUCE the brisket WRAPS on
More informationVegetarian Summertime Menu Plan
Vegetarian Summertime Menu Plan Week 2 Grilled Veggie Quesadillas Super Easy Guacamole Bean Burgers with Avocado Cream Garlic Parmesan Fries with Spicy Aioli All-in-One Caprese Pasta Skinny Taco Salad
More informationCauliflower and Chickpea Curry Recipe from epicurious.com
Cauliflower and Chickpea Curry Recipe from epicurious.com 1 medium-large cauliflower (about 1 3/4 pounds), trimmed Sea salt 2 tablespoons sunflower oil 3 onions, chopped 4 garlic cloves, chopped 1 teaspoon
More information5 weeks 5 goals 5 solutions
week four WEEK FOUR DINNERS GROUND PORK EGG ROLL BOWLS MONDAY GROUND TURKEY TACOS TUESDAY WHITE CHICKEN CHILI WEDNESDAY SLOW COOKER CARNITAS THURSDAY BBQ PULLED PORK SLIDERS FRIDAY 5 weeks 5 goals 5 solutions
More informationTop Ten Quick Shrimp Recipes
Top Ten Quick Shrimp Recipes When you think about it, shrimp is virtually the perfect convenience food. It freezes well, defrosts quickly, cooks in a flash, and pairs deliciously with a vast range of flavors.
More informationBlackened Fish with Strawberry Kiwi Salsa. Vegetable and Goat Cheese Phyllo Pie
Blackened Fish with Strawberry Kiwi Salsa Vegetable and Goat Cheese Phyllo Pie BLACKENED FISH WITH STRAWBERRY KIWI SALSA For the Blackened Fish: 4-4 oz fillet fish (4 ounces each; flaky white fish like
More informationMediterranean. Recipe Collection
Mediterranean Recipe Collection Greek Salad This healthy salad comes straight from the islands of Greece. This tasty Greek salad is a classic Mediterranean diet recipe that s easy and delicious. 3 Tbsp
More informationIf you re looking for a fast, delicious pasta dinner, look no further. Pasta with Sausage, Olives, Sun-Dried Tomatoes & Cream. Serves six to eight.
Top Ten Fine Cooking s Weeknight Pasta Favorites If you re looking for a fast, delicious pasta dinner, look no further We polled our staffers to find out which of Fine Cooking s quick pastas were their
More informationCLASSIC April 10, 2015
CLASSIC April 10, 2015 PREP GUIDE MEAL #1 Ginger scallion chicken rub *see recipe below 1-2 piece fresh ginger grated to yield 2 teaspoons MEAL #2 Make shrimp marinade *see recipe below Marinate shrimp
More informationCLASSIC April 24, 2015
CLASSIC April 24, 2015 PREP GUIDE MEAL #1 2 piece of fresh ginger, grated to yield 1 Tablespoon 4 clementines, peeled, small dice Make orange ginger glaze up to 2 days ahead *see Meal #1 for recipe MEAL
More informationPRODUCE Carrots, 2 each Celery, 2 stalks Cilantro, ¼ cup chopped Scallions, ½ cup sliced Yellow onion, ½ each
MAKE FRESH DINNERS - OPTION 2 BUFFALO CHICKEN SOUP Calories 370; Fat 22g; Saturated Fat 4.5g; Carbohydrates 22g; Fiber 3g; Protein 20g; Cholesterol 40mg; Sodium 420mg *Optional garnish not included in
More informationACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE
ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE Yield: 4 Servings TOTAL TIME: 45 minutes 2 acorn squash (about 2½ pounds) (each cut crosswise in half and seeded) 1 Tbsp. olive oil ½ pound sweet or hot
More informationHeart-Healthy Thanksgiving Dinner
Heart-Healthy Thanksgiving Dinner Roasted Beet and Tart Apple Salad Roasted Delicata Squash with Quinoa Salad Cranberry Sauce Cauliflower Stuffing Roasted Turkey Nutrition Facts Serving: 1 meal Amount
More informationLow Calorie Plan for Two Sample Plan
Meal 1 Beef Enchilada Casserole Servings 3 Calories 442 Fat (g) 19 Sat. Fat (g) 9 Protein (g) 35 Carb (g) 33 Fiber (g) 4 Sodium (mg) 865 Points (SP) 14 ¾ lb lean ground beef ¾ cup chopped onion 1 (8-oz)
More informationGood-for-you. minute 20- food fast! Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa PAGE 3
Good-for-you minute mealshealthy food fast! 20- Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa PAGE 3 For more goodfor-you recipes, go to familycircle.com/ healthyfamilydinners. Gingered Tilapia
More informationGood-for-you. minute 20- food fast! Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa. page 3
Good-for-you minute mealshealthy food fast! 20- Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa page 3 For more goodfor-you recipes, go to familycircle.com/ healthyfamilydinners. Gingered Tilapia
More informationDelicious. Fish Dinners
Delicious Fish Dinners Looking to lower your blood pressure? Maybe you re trying to reduce pain and inflammation from arthritis. Perhaps you want to alleviate the symptoms of depression or bipolar disorder.
More informationCook once, eat all week
Cook once, eat all week Prepare a large batch of roasted vegetables (along with brown rice and lentils) on the weekend, and you re all set for 3 quick and healthy plant-based dinners during the week. Use
More informationPLANT-BASED PISTACHIO RECIPES. AmericanPistachios.org
PLANT-BASED PISTACHIO RECIPES CRUNCHY SPRING ROLLS WITH ASIAN PISTACHIO DIPPING SAUCE RECIPE BY CHERYL FORBERG, RDN 16 spring rolls CRUNCHY SPRING ROLLS Feel free to mix and match your favorite veggies
More information5 weeks 5 goals 5 solutions
week three WEEK THREE DINNERS SHEETPAN ROASTED FISH WITH ROASTED ZUCCHINI MONDAY TUSCAN BARLEY SOUP TUESDAY EASY ENCHILADA CASSEROLE WEDNESDAY GREEN CHILE CHICKEN BURGERS THURSDAY PORK CHILI VERDE FRIDAY
More informationMarch Dinner Ideas. Created by In Balance Pilates
March Dinner Ideas Created by In Balance Pilates March Dinner Ideas In Balance Pilates Enjoy 2 weeks of dinner ideas with our Free gift to You! Get more at www.inbalancepilates.ca Chicken Curry Noodle
More informationSummer Recipes SWISHY, FISHY TASTY TUNA BURGERS
Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS 2 5OZ. Cans of tuna in water 1/4 Cup Nonfat mayo 3 TBS. Nonfat mayo 1/2 TBS. Mustard 1/4 Cup Chopped green onions 1 Egg white 1/2 Cup breadcrumbs Whole wheat
More informationWelcome! WEEK 5 DINNER MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Weekly Menu Plan Welcome! It seems like most of the country has been blanketed in snow this week (and if you aren't, keep it to yourself!). And while we love a good low and slow snow-day stew or soup,
More informationjmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil
ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in
More informationCLASSIC November 8 th, 2013
CLASSIC November 8 th, 2013 PREP GUIDE MEAL #1 Marinate steak for up to 24 hours * see Meal #1 for recipe Trim green beans MEAL #2 No prep tonight MEAL #3 Cut vegetables: o 1 medium yellow onion, cut into
More informationQuick & Easy Pear and Arugula Salad
Recipes Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean
More informationSubmitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley
Meal Plan Menu Thursday: Grilled Romaine From foodnetwork.com 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette, recipe follows Parmigiano-Reggiano Citrus Caesar Vinaigrette: 1 clove
More informationCLASSIC September 27, 2013
CLASSIC September 27, 2013 PREP GUIDE MEAL #1 WEDNESDAY 3 Make Kebab meat *see Meal #1 for recipe MEATBALL LETTUCE WRAPS Cut vegetables: Peanut sauce o 1 onion, very finely chopped or grated Pineapple
More informationFRESH FROM THE GARDEN:
Baked Ziti and Summer Veggies FRESH FROM THE GARDEN: Creative Recipes Using Farmers Market Produce 4 oz uncooked ziti pasta 1 Tbsp olive oil 2 cups chopped yellow squash 1 cup chopped zucchini 1/2 cup
More informationDARK GREEN LEAFY VEGETABLES: DARK GREEN LEAFY VEGETABLES: RECIPE BOOK RECIPE BOOK
DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES FACT SHEET WHAT ARE DARK GREEN LEAFY VEGETABLES (DGLV)? Kale, Romaine, Collard Greens, Swiss
More informationServings 4 Calories 230 ORANGE CHICKEN NUGGETS
New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil
More informationFive delicious heart-healthy recipes
Five delicious heart-healthy recipes 1. Quinoa and red pepper chili This vegetarian version of a classic winter staple is lower in sodium and packed with fiber. Beans (no salt added) and quinoa provide
More informationBreakfast Breakfast Tortilla Wrap Salad Cucumber Salad. Dinner Entrée Grilled Halibut with Rosemary and Tomato-Basil Sauce
Breakfast Breakfast Tortilla Wrap Salad Cucumber Salad Dinner Entrée Grilled Halibut with Rosemary and Tomato-Basil Sauce Side Dishes Carrots and Zucchini with Basil Sautéed Spinach with Mushrooms Dessert
More informationSeptember Recipes. Back to School, Fast & Easy
Metabolic Medical Centers September Recipes Back to School, Fast & Easy Balsamic Bruchetta Chicken Best Chicken Chicken Scallopini w/ Tomato Salad Chinese 5-Spice Tilapia Eggplant Tomato Salad Garlic Grilled
More informationKOSHER Week 2 PREP GUIDE WEDNESDAY MEAL #1 MENU. MONDAY DIJON BALSAMIC SIRLOIN Grilled corn & black bean salad
KOSHER Week 2 PREP GUIDE WEDNESDAY MEAL #1 MEATBALL LETTUCE WRAPS Marinate sirloin (20 minutes or up to 24 hours) Peanut sauce Pineapple broccoli slaw o ½ medium Serrano pepper, minced, about 2 teaspoons
More informationBROWN RICE SALAD WITH SNOW PEAS, SUN-DRIED TOMATOES AND ARTICHOKE HEARTS
BROWN RICE SALAD WITH SNOW PEAS, SUN-DRIED TOMATOES AND ARTICHOKE HEARTS Yield: 4 Servings TOTAL TIME: 10 minutes 1 cup fresh snow peas (about 30) 6 oz. jar of marinated artichoke hearts (drained) ½ cup
More informationThe Facts Speak for Themselves: May 2018
The Facts Speak for Themselves: May 08 Shopping List Please buy organic when and if you can. lb large shrimp (-0s), shell on or peeled and deveined you choose ½ lbs bone-in, skinless chicken breasts approx.
More informationWLG Week Summer Strong Challenge Meal Plans. Week Four. Day/Meal Breakfast Snack #1 Lunch Snack #2 Dinner
WLG 2019 12 Week Summer Strong Challenge Meal Plans Week Four Day/Meal Breakfast Snack #1 Lunch Snack #2 Dinner Saturday Sunday 1 cup cooked steel cut oats ¼ c. mixed berries chopped walnuts Sliced red
More informationNew Year, New You. 9 Recipes for Under 400 Calories & less than $4
New Year, New You 9 Recipes for Under 400 Calories & less than $4 under 400 per serving less than $4 Jump start your New Year with these delicious recipes that will help you lose weight and save money.
More informationHelp Your Diabetes: Menu & Recipes for Week 2
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 Eggs Over Easy 2 Canadian Bacon Red Pepper strips 2 Scrambled
More informationBLACK BEAN & PLANTAIN TACOS
MAKE FRESH DINNERS - APRIL 2017 BLACK BEAN & PLANTAIN TACOS Calories 450; Fat 13g; Saturated Fat 3.5g; Carbohydrates 77g; Fiber 11g; Protein 11g; Cholesterol 10mg; Sodium 710mg Grocery List WILDTREE PRODUCTS
More informationChicken Milanese with Arugula Salad. Serves: 4 Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min.
Chicken Milanese with Arugula Salad Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min. ½ cup Giant Eagle 1% lowfat cultured buttermilk 1 large Giant Eagle egg 1 tsp. Grey Poupon Dijon mustard 2
More information22 Healthy Recipes. Commit to eating a healthy snack for 22 days.
22 Healthy Recipes Commit to eating a healthy snack for 22 days. Orecchiette with Roasted Broccoli and Walnuts - Serves 4 1. 12 ounces orecchiette or some other short pasta (3 cups) 2. 1 bunch broccoli
More informationRecipes June, BLT Lettuce Wraps Diabetic Cooking, July/August Farmers Market Potato Salad Diabetic Cooking, July/August 2013
Recipes June, 2015 BLT Lettuce Wraps Diabetic Cooking, July/August 2013 1/4 cup plus 2 Tbsp light mayonnaise 1/4 cup fat-free (skim) milk 2 tsp cider vinegar 1/4 tsp garlic powder 4 cups halved grape tomatoes
More informationBroccoli Scramble Serves 1 Prep time: 5 minutes Cook time: 15 minutes
Week 7 Meals DAY 1 Broccoli Scramble Prep time: 5 minutes Cook time: 15 minutes 2 tbsp Olive oil 2 strips Bacon 2 stalks Broccoli, chopped 3 Eggs 1 Egg white Salt and Pepper, to taste Beat the eggs with
More informationCLASSIC MENU MENU. FLANK STEAK CHIMICHURRI Brown Rice & Charred Peppers. GRILLED CITRUS SHRIMP White Bean Mash & Asparagus
CLASSIC MENU PREP GUIDE MEAL #1 3 cups cooked brown rice prepared according to package directions Cut fruits & vegetables: o ½ yellow onion, grated o 4 red bell peppers, cut into quarters and seeded o
More informationRed Curry Beef Noodles Serves: 4 Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min.
Red Curry Beef Noodles Cook Time: 15 min. Total Time: 25 min. 1 lb. Market District beef flank steak ¼ cup Thai Kitchen red curry paste 1 (5.29-oz) pkg. Dynasty saifun bean thread noodles 1 bell pepper
More informationWeek 4 Recipes. Instructions: Reheat cooked quinoa in saucepan, remove from stove stir in egg white, vanilla, milk and spices.
Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak
More information7-Day Menu_November 2018 Avocado Egg Toast
7-Day Menu_November 2018 Avocado Egg Toast Makes 1 serving Total time: 5 minutes ¼ avocado ¼ teaspoon ground pepper ⅛ teaspoon garlic powder 1 slice whole-wheat bread, toasted 1 large egg, fried 1 teaspoon
More informationHeart Healthy For 2 Sample Plan
Meal 1 Pecan-Crusted Honey Mustard Salmon Roasted Carrots and Onions With Spinach Sauté 20m 20m 40m Calories 270 170 440 Fat (g) 16 8 24 Sat. Fat (g) 1 1 2 Protein (g) 25 4 29 Carb (g) 6 23 29 Fiber (g)
More information5 weeks 5 goals 5 solutions
week one WEEK ONE DINNERS Roasted Pepper and Tomato Soup MONDAY Chile de árbol and Lime Flank Steak TUESDAY WEDNESDAY Whole Chicken in the Crock Pot with Paprika Spice Rub Soft Tacos with Pickled Red Onions
More informationFOR ONE Fall/Winter Sample Plan
FOR ONE Fall/Winter Sample Plan PREP GUIDE MEAL #1 Cut fruit & vegetables: o ½ orange, peeled and chopped o 1 medium zucchini, sliced MEAL #2 1½ cups cooked brown rice prepared according to package directions
More informationROTINI CHICKEN CASSEROLE
ROTINI CHICKEN CASSEROLE 12 Ounce box tricolor rotini ¾ Cup chopped onion ½ Cup chopped celery 2 Garlic cloves, minced 1 Tablespoon olive oil 3 Cups cooked cubed chicken breast 1 (10 ¾ Ounce) can reduced-fat
More informationOUR 5 FAVORITE SUMMER RECIPES CLASSIC
OUR 5 FAVORITE SUMMER RECIPES CLASSIC PREP GUIDE MEAL #1 5 cups cooked brown rice prepared according to package directions (for Meals #1 and #4) Cut vegetables: o 6 scallions, small dice o 2 green bell
More informationVEGETARIAN BBQ RECIPES
VEGETARIAN BBQ RECIPES From Grilled Veg to Quinoa Burgers find your Veggie BBQ inspiration this summer and create your own dishes. #MeatFreeMonday all year round! GRILLED BRIE 1 Wheel of Brie 1/4 c. olive
More informationCHICKEN & BROCCOLI ALFREDO
MAKE FRESH DINNERS - OCTOBER 2016 CHICKEN & BROCCOLI ALFREDO Calories 360; Fat 14g; Saturated Fat 8g; Carbohydrates 39g; Fiber 2g; Protein 19g; Cholesterol 55mg; Sodium 190mg * Parmesan cheese not included
More informationASPARAGUS WITH MUSHROOMS, SHALLOTS AND PEAS
ASPARAGUS WITH MUSHROOMS, SHALLOTS AND PEAS Yield: 6 servings TOTAL TIME: 25 minutes 2 tsp olive oil 5 shallots (halved and thinly sliced lengthwise) 8 oz shiitake mushrooms (stems removed) Coarse salt
More informationChicken with Turmeric and Coriander Cucumber and Tomato Raita Pineapple and Ricotta Brûlée with Pistachios
Chicken with Turmeric and Coriander Cucumber and Tomato Raita Pineapple and Ricotta Brûlée with Pistachios Serving: 1 meal Calories 497 Total Fat 10 g Saturated Fat 2 g Monounsaturated Fat 3 g Polyunsaturated
More informationCLASSIC August 22, 2014
CLASSIC August 22, 2014 PREP GUIDE MEAL #1 Cut vegetables: o 1 medium yellow onion, chopped o 1 medium tomato, cut into small dice MEAL #2 Remove kernels from 1 ear of corn Cut vegetables: o 6 large cucumbers,
More informationCLASSIC July 5, 2013 MENU WEDNESDAY. MONDAY CHICKEN TOSTADAS Tomato Salsa and Fire Roasted Zucchini MEATBALL LETTUCE WRAPS.
CLASSIC July 5, 2013 PREP GUIDE WEDNESDAY MEAL #1 MEATBALL LETTUCE WRAPS ¼ red onion, finely chopped (about 1 Tablespoon) Peanut sauce MEAL #2 Pineapple broccoli slaw Bla ¼ red onion, finely chopped (about
More informationBarramundi and Lemon Butter
Barramundi and Lemon Butter Serves: 4 Prep Time: 10 Cook Time: 10 4 Australis Barramundi fillets 2 tsp. olive or canola oil 2 Tbsp. butter 1 clove garlic, minced 3 Tbsp. fresh or bottled lemon juice 5
More informationPlace tortillas on a work surface. Divide eggs, remaining 1/4 cup cheese, black beans, and avocado.
HAR MONS FOOD for THOUGHT New year s resolutions tend to follow the same pattern year after year we start off with gusto, then we lose our gumption. At Harmons, we want to help your healthy food resolutions
More informationRaising the Bar: January 2018
Raising the Bar: January 0 Shopping List Please buy organic when and if you can. pieces thick sliced bacon eggs pork chops preferably bone-in thick Dairy ¼ cup Parmesan cheese, grated Bakery loaf fresh
More informationNeed to Stretch Dinner for a Crowd?: December 2018
Need to Stretch Dinner for a Crowd?: December 0 Shopping List Please buy organic when and if you can. ¾ lbs shrimp, peeled and deveined chicken cutlets (horizontally halved smaller breasts) Dairy cups
More informationEat WELL. Live WELL. Be WELL!
Meals in Minutes 20 30 Dietitian approved meals in under NUTRITION EDUCATION with Supermarket.Dietitians@Cobornsinc.com minutes for you and your family. Our Supermarket Registered Dietitians AMY, RD, LD
More informationMars CLEAN EATING PLAN
Mars CLEAN EATING PLAN Mars CLEAN EATING PLAN WEEK FIVE WEEK FIVE MENU SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SEARED FLANK STEAK & EGGS PUMPKIN SPICE MUFFINS & PUMPKIN SPICE MUFFINS &
More informationHelp Your Diabetes: Menu & Recipes for Week 20
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 20 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Cream of Buckwheat* 2 Scrambled Eggs Artichoke Hearts Bell
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 HEALTHY PLAN Healthy Plan Zuppa Toscana Soup
HEALTHY PLAN 10-19-2018 THIS WEEK'S MENU: DAY 1 Healthy Plan Philly Cheesesteak Sloppy Joes Healthy Plan - Baked Sweet Potato Fries DAY 2 Healthy Plan Zuppa Toscana Soup DAY 3 Healthy Plan Sun- Dried Tomato
More information2018 Summer CSA Recipes Week 5
CLASSIC CARROT SUMMER SALAD 10 oz. Shredded Carrots (or julienne 1 or 2 Carrots) 1/2 Cup Raisins 1/2 Cup Fresh Pineapple, diced 1/2 Cup Apple, diced 1/4 Cup Grapes, diced 1/4 Cup Mayonnaise (give Spectrum
More informationPasta Recipes Created by Nicole Porter Wellness
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
More informationPhase 1 STARCH, WHEAT, SOY, PEANUT, AND COW S MILK ELIMINATION
Phase 1 STARCH, WHEAT, SOY, PEANUT, AND COW S MILK ELIMINATION 1500 Calorie Meal Plans WEEK SEVEN Healthy, delicious recipes created for the Metabolic Code Diet Plan Shopping List 1 container MCD-approved
More informationMEETING YOUR MYPLATE GOALS ON A BUDGET
MEETING YOUR MYPLATE GOALS ON A BUDGET NOTES 14 on a Budget 2010 2013 Share Our Strength, www.strength.org RECIPES The recipes in this guide have all been chosen to help you meet your MyPlate goals on
More informationSwiss Chard with Raisins and Almonds Recipe from Epicurious.com
Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Ingredients 1/2 cup dry sherry 1/2 cup raisins 2 tablespoons olive oil 1/2 cup sliced almonds 4 garlic cloves, thinly sliced 4 bunches Swiss
More information2018 Summer CSA Recipes Week 2
2018 Summer CSA Recipes Week 2 Creamy Garlic Scape Dip INGREDIENTS 10 garlic scapes 1/4 cup almonds 2 tbs. sunflower seeds 2 tbs. olive oil 1/4 cup freshly grated parmesan cheese salt and pepper 1/2 cup
More informationBreakfast. Snack 1. Lunch. Snack 2. Dinner. Trail Mix With Banana. Apple with Almond. Carrots & Guacamole. Carrots & Guacamole
Mon Tue Wed Thu Fri Sat Sun Peaches & Cream Overnight Peaches Oats & (Andrea's Cream Overnight Version) Peaches Oats&(Andrea's Cream Overnight Version) Peaches Oats&(Andrea's Cream Overnight Version) Overnight
More informationCURRIED SWEET POTATO SALAD
CURRIED SWEET POTATO SALAD Yield: 6 Servings TOTAL TIME: 20 minutes, plus chilling 1 lb. sweet potatoes (about 2 medium), peeled and chopped into 1-inch pieces ½ cup plain Greek yogurt 2 Tbsp. mango chutney
More informationMeals Under Pressure
Meals Under Pressure Recipe Booklet Provided By: Midway Extension District 785-472-4442 / 785-483-3157 K-State Research and Extension is an equal opportunity provider and employer. BBQ Beef 3 Beef Roast
More informationA Spring Veggie-Lover s Dinner
Spiced up by A Spring Veggie-Lover s Dinner Baby vegetables, spring herbs and wild mushrooms star in this fresh dinner. Serves Eight. To serve eight with this menu, you ll need to double the pasta dish.
More informationChicken Saltimbocca Serves: 4 Prep Time: 15 min. Cook Time: 15 min. Total Time: 30 min.
Chicken Saltimbocca Prep Time: 15 min. Cook Time: 15 min. Total Time: 30 min. 4 Nature s Basket boneless skinless thin sliced chicken breasts 1 pkg. Nature s Basket organic sage 3 oz. Dietz & Watson prosciutto
More informationRecipes for Healthy Living
Recipes for Healthy Living Preparing healthy meals is one of the important steps I am taking to stay healthy and help lower my risk of type 2 diabetes. After I took the Diabetes Risk Factor Assessment
More informationBABY BOK CHOY & CHILI CHICKEN SWEET POTATOES
BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES 6 medium sweet potatoes tablespoons olive oil tablespoon smoked paprika teaspoon chili powder teaspoon cinnamon Preheat oven to 00 F. Scrub sweet potatoes with
More informationCooking Day Instructions: from meals prepared
Cooking Day Instructions: from meals prepared 8.16.2017 #1 - Pork Tenderloin Sandwiches Thaw if frozen. Grill or bake at 350 degrees (about 30 minutes) to internal temperature of 145 degrees. Allow to
More informationApple Cinnamon Pancakes
Pumpkin Oatmeal Breakfast Smoothie 1/4 cup dry rolled oats 3/4 cup almond milk 1/2 cup pumpkin puree 1 frozen banana 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon vanilla extract
More information19oz EQUALS. 14oz EQUALS. for more recipes, tips, tricks & videos, visit lentils.org or find us on social media. cooking lentils
MEDITERRANEAN > FLAVOURS OF THE MED 1 Mediterranean food pulls influence from a variety of cultures and cuisines including southern Europe (Greece, Southern Italy, Spain, Portugal), Northern Africa (Morocco,
More informationServe soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.
Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded
More informationChicken, Millet, and Mushroom One-Skillet Meal
Chicken, Millet, and Mushroom One-Skillet Meal Servings: 6-8 2 tablespoons canola or olive oil, divided 2 pounds chicken tenderloins Salt and pepper to taste 1 large yellow onion, chopped 1/2 pound mushrooms,
More informationNational Eat Together Week Dinner Recipes. Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup. Bacon Pasta Delight
National Eat Together Week Dinner Recipes Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup Bacon Pasta Delight Sausage and Pepper Hoagies Best Ribs Grilled Cheese Casserole Recipes
More informationHeartland Community College Heart Healthy in 2012 Eat This, Not That
Heartland Community College Heart Healthy in 2012 Eat This, Not That DATE: Wednesday, February 8th TIME: 12:00 pm 1:00pm PLACE: Campus Café demo Kitchen PRESENTED BY: Chef Terry Mullin Mango Salsa Recipe*
More informationCLASSIC June 5, 2015 MENU. MONDAY GRILLED CHICKEN WITH PESTO ROSSO Asparagus & Brown Rice
CLASSIC June 5, 2015 PREP GUIDE MEAL #1 Pesto rosso *see recipe below Marinate chicken up to 20 minutes * see Meal #1 for directions 5 cups cooked brown rice cooked according to package instructions (3
More informationShopping List WEEK 01
Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Prep Meal WEEK 01 Meal # 1 Bacon and
More informationFilipino Chicken Adobo with
Filipino Chicken Adobo with Cauliflower Rice From: http://blog.stuffimakemyhusband.com/2011/06/filipino- chicken- adobo- coconut- cilantro.html Total Time: 50 minutes Cook: 45 minutes Chicken Adobo 4 chicken
More information