Asparagus and Couscous with Orange-Sesame Vinaigrette

Ingredients

2 pounds fresh asparagus
1/4 cup orange juice, preferably fresh
1 T rice vinegar or red wine vinegar
1 t. orange zest
1 t. soy sauce
1 T vegetable oil
2 t. Asian sesame oil
1/4 t. salt
1 t. butter or oil
1 cup couscous
2 t. sesame seeds
1 orange, halved and sliced

Directions

To prepare the asparagus, snap 1 stalk; this will remove the tough part. Line up the rest of the asparagus and cut them the same length as the first stalk. In a large saucepan, bring 1 1/2 inches of water to a boil. Place the asparagus in a steamer over the water and cook until tender but still firm, about 7 to 10 minutes.

Meanwhile, in a small bowl, combine the orange juice, vinegar, orange zest, and soy sauce. Whisk in the vegetable and sesame oils until well blended. Set aside. In a small pan, bring 1 1/3 cups water to boil over high heat. Add the salt and butter (optional). As soon as the butter melts, stir in the couscous, cover, and remove from heat. Let stand 5 minutes.

Fluff the couscous with a fork and turn it out onto a serving platter. Top with asparagus and sprinkle sesame seeds over the asparagus. Top with vinaigrette or pass vinaigrette on the side as a dipping sauce. Garnish with the orange slices. Serves 4.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Rice and Red Lentil Stew with Cauliflower and Peas

Ingredients

1 T vegetable oil
2 large leeks, rinsed and sliced
1 1/2 t. ground coriander
1 1/2 t. ground cumin
1 1/2 t. dry mustard
1 t. turmeric
1/4 t. cayenne
3/4 cup long-grain rice
1 1/2 t. salt
1/2 cup red lentils
1/2 med. head cauliflower, cut into 1" florets
1/2 cup fresh or frozen peas
2 T butter

Directions

In medium stew pot, heat oil over medium heat. Add leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.

Add rice, salt, and 4 1/4 cups water. Bring to a boil over high heat. Stir in lentils. Reduce heat to medium, cover, and cook until rice and lentils are just tender, about 20 minutes.

Add cauliflower, raise heat to high, and continue to cook, covered, stirring occasionally, for 5 minutes. Add peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add the butter, stirring until it melts. Serve hot in bowls. Serves 4-6.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Penne and Asparagus with Garlic Tomato Vinaigrette

Ingredients

1 pound asparagus
1 pound penne
3 tablespoons olive oil
5 cloves garlic, minced
1/4 cup balsamic vinegar
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Parmesan cheese, grated

Directions

Cut asparagus on the diagonal into the same lengths as the penne, discarding the tough bottom sections.

In a large pasta pot, bring 4 quarts of salted water to a rapid boil. Add the penne and cook 8 minutes. Add the asparagus and continue to cook until penne and asparagus are tender but still firm, 2 to 4 minutes; drain.

Add oil and garlic to pot. Cook over medium heat, stirring constantly, for 1 minutes. Add vinegar, tomatoes, salt, and pepper. Cook, stirring, just until the tomatoes are slightly warm, about 2 minutes. Pour into small bowl and set aside.

Return pasta and asparagus to the pot. Pour vinaigrette on top and toss well to coat. Add Parmesan cheese and toss lightly again. Serve warm or at room temperature. Serves 4-5.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Prosciutto, Spinach and Pasta Casserole

Ingredients

• 2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
• 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
• 2 cloves garlic, minced
• 1 tablespoon butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon anise seeds, crushed
• 1-3/4 cups milk
• 1-1/2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 2 ounces prosciutto, cut into thin bite-size strips
• 1 medium tomato, seeded and chopped
  

Directions

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

4. Makes 6 servings

Nutrition Facts

• Calories 288,
• Total Fat (g) 7,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 21,
• Sodium (mg) 627,
• Carbohydrate (g) 42,
• Total Sugar (g) 6,
• Fiber (g) 3,
• Protein (g) 15,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 20,
• Calcium (DV%) 23,
• Iron (DV%) 14,
• Starch (d.e.) 2.5,
• Vegetables (d.e.) 1,
• Medium-fat Meat (d.e.) .5,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Cajun Snapper

Ingredients

• 2 10-oz. fresh red snapper fillets
• 2 tsp. Creole or Cajun seasoning
• 2 lemons
• Italian (flat-leaf) parsley (optional)
• 2 Tbsp. butter, melted

Directions
Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.

Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.

From Better Homes and Gardens
Submitted by Shelli

Zucchini Cakes with Mushroom Ragout

Ingredients

• Nonstick cooking spray
• 1/2 of a medium zucchini, shredded (1 cup)
• 1 8-1/2 oz. pkg. corn muffin mix
• 1 cup shredded cheddar cheese
• 1/4 cup milk
• 1 egg
• 1/4 tsp. cayenne pepper
• 12 oz. assorted mushrooms, quartered (4-1/2 cups)
• 1 cup drained bottled roasted red sweet peppers

Directions

1. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.

2. In mixing bowl combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper; spoon evenly into prepared muffin cups. Bake for 11 to 14 minutes or until golden.

3. Meanwhile, heat 1 Tbsp. olive oil in large skillet over medium-high heat. Add mushrooms; cook 3 to 4 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.

4. Arrange 3 cakes on each plate with some of the mushrooms and pepper sauce. Makes 4 servings.

Nutrition Facts

• Calories 443,
• Total Fat (g) 21,
• Saturated Fat (g) 7,
• Monounsaturated Fat (g) 6,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 84,
• Sodium (mg) 701,
• Carbohydrate (g) 49,
• Total Sugar (g) 3,
• Fiber (g) 2,
• Protein (g) 16,
• Vitamin C (DV%) 180,
• Calcium (DV%) 24,
• Iron (DV%) 15,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Sausage and Orzo

Ingredients

• 1 lb. cooked sausage, halved lengthwise and cut in 2 -inch chunks
• 1 Tbsp. cooking oil
• 1 cup dried orzo (rosamarina)
• 1 14-oz. can low-sodium beef broth
• 1 tsp. dried Italian seasoning
• 2 medium zucchini, halved lengthwise, coarsely chopped (2-1/2 cups)
• 1/3 cup 1-inch slices green onions
• 1/3 cup chopped red sweet pepper

Directions

1. In large skillet over medium-high heat, brown sausage in hot oil 2 minutes; stir in orzo. Cook and stir 1 minute. Stir in broth, 1/2 cup water, and seasoning. Bring to boiling; reduce heat. Simmer, covered, 8 minutes or until orzo is tender. Add zucchini last 4 minutes of cooking. Stir in green onions and sweet pepper. Season to taste with salt and pepper. Serves 4.

Nutrition Facts

• Calories 467,
• Total Fat (g) 24,
• Saturated Fat (g) 8,
• Monounsaturated Fat (g) 10,
• Polyunsaturated Fat (g) 5,
• Cholesterol (mg) 79,
• Sodium (mg) 1630,
• Carbohydrate (g) 40,
• Total Sugar (g) 3,
• Fiber (g) 3,
• Protein (g) 23,
• Vitamin C (DV%) 59,
• Calcium (DV%) 4,
• Iron (DV%) 19,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Herb-Garlic Beef Roast

Ingredients

• 1 17-oz. pkg. refrigerated cooked beef roast au jus
• 1 lb. small round red potatoes
• 3 medium carrots
• 1 Tbsp. cooking oil
• Freshly ground black pepper
• 3 Tbsp. chopped fresh Italian (flat-leaf) parsley
• 3 to 6 cloves garlic, minced
• 1 Tbsp. finely shredded lemon peel

Directions

1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.

2. For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings.

Nutrition Facts

• Calories 311,
• Total Fat (g) 12,
• Saturated Fat (g) 5,
• Monounsaturated Fat (g) 1,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 64,
• Sodium (mg) 465,
• Carbohydrate (g) 28,
• Total Sugar (g) 6,
• Fiber (g) 4,
• Protein (g) 25,
• Vitamin C (DV%) 52,
• Calcium (DV%) 4,
• Iron (DV%) 18,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Broccoli Potato Soup with Greens

Ingredients

• 2 medium red potatoes, chopped
• 1 14-oz. can reduced-sodium chicken broth
• 3 cups small broccoli florets
• 2 cups milk
• 3 Tbsp. all-purpose flour
• 2 cups smoked Gouda cheese, shredded (8 oz.)
• 2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
• Additional Gouda cheese, shredded (optional)

Directions

1. In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.

2. In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among shallow serving bowls. Top with greens and additonal cheese. Serves 4.

Nutrition Facts

• Calories 365,
• Total Fat (g) 18,
• Saturated Fat (g) 11,
• Monounsaturated Fat (g) 5,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 74,
• Sodium (mg) 782,
• Carbohydrate (g) 28,
• Total Sugar (g) 10,
• Fiber (g) 4,
• Protein (g) 23,
• Vitamin C (DV%) 125,
• Calcium (DV%) 59,
• Iron (DV%) 9,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Maple Glazed Chicken with Sweet Potatoes

Ingredients

• 1 1-lb. 8-oz. pkg. refrigerated mashed sweet potatoes
• 1 lb. chicken breast tenderloins
• 2 tsp. steak grilling seasoning blend, such as Montreal
• 2 Tbsp. butter
• 1/4 cup maple syrup
• 1/2 cup sliced green onion (about 4)

Directions

1. Prepare sweet potatoes in microwave oven according to package directions.

2. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.

3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

Nutrition Facts

• Calories 384,
• Total Fat (g) 7,
• Saturated Fat (g) 4,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 81,
• Sodium (mg) 505,
• Carbohydrate (g) 50,
• Total Sugar (g) 23,
• Fiber (g) 6,
• Protein (g) 30,
• Vitamin C (DV%) 61,
• Calcium (DV%) 10,
• Iron (DV%) 13,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Flat Iron Steak with BBQ Beans

Ingredients

• 2 boneless beef shoulder top blade (flat iron) steaks, halved (1 to 1-1/4 lb.)
• 2 tsp. fajita seasoning
• 1 15-oz. can black beans, rinsed and drained
• 1/3 cup bottled barbecue sauce
• 2 to 3 tomatoes, sliced
• Corn bread (optional)
• Pickles jalapeño peppers (optional)

Directions

1. Preheat grill pan over medium-high heat. Sprinkle steaks with fajita seasoning. On greased grill pan, grill steaks 8 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).

2. Meanwhile, in medium microwave-safe bowl stir together beans and barbecue sauce. Cover loosely with plastic wrap. Microcook on high (100 percent power) for 3 minutes, stirring once.

3. Serve steaks with sliced tomatoes, beans and corn bread. Top with pickled jalapeño slices. Serves 4.

Nutrition Facts

• Calories 272,
• Total Fat (g) 8,
• Saturated Fat (g) 2,
• Monounsaturated Fat (g) 3,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 67,
• Sodium (mg) 667,
• Carbohydrate (g) 25,
• Total Sugar (g) 7,
• Fiber (g) 6,
• Protein (g) 29,
• Vitamin C (DV%) 13,
• Calcium (DV%) 5,
• Iron (DV%) 21,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Mini Meatloaves with Green Beans

Ingredients

• 1 egg, lightly beaten
• 1 cup purchased pasta sauce
• 1/2 cup fine dry bread crumbs
• 1/4 cup fresh basil leaves, coarsely chopped if large
• 1 lb. lean ground beef
• 1 cup shredded mozzarella cheese
• 1 12-oz. pkg. fresh green beans, trimmed
• 1 Tbsp. olive oil
• Crushed red pepper (optional)

Directions

1. Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

2. Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper. Serve with meat loaves. Sprinkle all with remaining basil leaves. Serves 4.

Nutrition Facts

• Calories 496,
• Total Fat (g) 29,
• Saturated Fat (g) 12,
• Monounsaturated Fat (g) 13,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 145,
• Sodium (mg) 742,
• Carbohydrate (g) 25,
• Total Sugar (g) 8,
• Fiber (g) 5,
• Protein (g) 34,
• Vitamin C (DV%) 26,
• Calcium (DV%) 30,
• Iron (DV%) 27,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

White Beans, Pasta, and Chicken

Ingredients

8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional)
Olive oil (optional)

Directions

In a large saucepan, cook pasta according to package directions; drain well and set aside.

In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.

Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper, and salt. Heat through.

Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Kale, Lentil and Chicken Soup

Ingredients

Nonstick cooking spray
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups coarsely chopped fresh kale (about 8 ounces)
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
1/2 cup dry red lentils*

Directions

Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

*NOTE: If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2. Also, you can substitute tofu for chicken to make this vegetarian.

From Better Homes and Gardens

Submitted by Shelli

Smoked Turkey Salad with Oranges

Ingredients

1 5-oz. pkg. arugula or baby spinach
12 oz. smoked turkey or duck breast, sliced
1 medium red sweet pepper, cut in strips (1 cup)
1/4 cup fresh cilantro
1/2 cup peanut oil or canola oil
1/4 cup orange juice
1/4 cup honey
3 Tbsp. lemon juice
1 Tbsp. Dijon-style mustard
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
4 oranges, peeled and sectioned

Directions

In a large bowl toss together arugula, sliced turkey, sweet pepper strips, and cilantro.

For orange vinaigrette, in a screw-top jar combine oil, orange juice, honey, lemon juice, mustard, cumin, salt, and pepper. Cover and shake well. Drizzle desired amount of vinaigrette over salad; toss gently to coat. To serve, add orange sections to salad. Cover and refrigerate any remaining vinaigrette up to 2 weeks. Makes 4 servings.

Roasted Cranberry Chicken

Ingredients

8 small chicken thighs (2 to 2-1/4 lb.), skinned
3/4 cup low-calorie cranberry juice
3/4 cup fresh cranberries
2 sprigs fresh thyme
4 tsp. packed brown sugar
Fresh thyme leaves

Directions

Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).

Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Steamed Cod with Gingery Mushrooms

Ingredients

1 lb. fresh or frozen skinless Alaska or gray cod, or tilapia fillets
1/2 tsp. ground ginger
1 Tbsp. finely chopped fresh ginger
2 tsp. canola oil
8 oz. fresh shiitake mushrooms, stemmed and halved
1 large red sweet pepper, seeded and cut in rings
1/2 cup sliced green onions
1/4 cup dry white wine or reduced-sodium chicken broth
2/3 cup reduced-sodium chicken broth
Thin strips green onion (optional)
Very thin slices fresh ginger (optional)

Directions

Thaw fish, if frozen. In a bowl combine the 1/2 teaspoon ground ginger, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle on fish; set aside.

In skillet cook the 1 tablespoon fresh ginger in hot oil over medium-high heat 15 seconds. Add mushrooms, pepper, and 1/2 cup onions. Cook 5 minutes or until mushrooms are tender, stirring occasionally. Remove skillet from heat; add wine. Return to heat. Cook and stir until wine is almost evaporated. Add chicken broth; bring to boiling.

Place seasoned fish on vegetables in skillet. Reduce heat; maintain gentle boiling. Cook, covered, 4 to 6 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with fork. Serve fish and vegetables topped with onion strips and fresh ginger. Spoon cooking liquid over all. Makes 4 servings.

From Better Homes and Garden

Submitted by Shelli

Easy Oatmeal Muffins

Ingredients

1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt

Directions

1. Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.

2. In a small bowl, combine milk and oats; let soak for 15 minutes.

3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups.

4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

You can substitute applesauce for the oil and honey for the sugar to make it healthier.

From allrecipes.com
Submitted by Shelli

Skillet Vegetables on Cheese Toast

Ingredients

• 8 slices rustic wheat bread
• 1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
• 1 8-oz. pkg. button mushrooms, halved
• 4 cloves garlic, peeled and coarsely chopped
• 1 small red onion, cut in thin wedges
• 2 Tbsp. olive oil
• 4 oz. soft goat cheese (chevre)
• Fresh basil (optional)

Directions

1. Preheat broiler. Place bread on baking sheet; set aside.

2. In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.

3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.

4. On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.

Nutrition Facts: Calories 461, Total Fat (g) 21, Saturated Fat (g) 6, Monounsaturated Fat (g) 10, Polyunsaturated Fat (g) 4, Cholesterol (mg) 13, Sodium (mg) 596, Carbohydrate (g) 56, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 15, Vitamin C (DV%) 8, Calcium (DV%) 9, Iron (DV%) 23, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Smoky Mushroom Stroganoff

Ingredients

• 1 8.8-oz. pkg. dried pappardelle (wide egg noodles)
• 1-1/2 lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
• 2 cloves garlic, minced (1 tsp.)
• 1 Tbsp. olive oil
• 1 8-oz. carton light sour cream
• 2 Tbsp. all-purpose flour
• 1-1/2 tsp. smoked paprika
• 1 cup vegetable broth
• Snipped fresh Italian (flat-leaf) parsley (optional)

Directions

1. Cook noodles according to package directions. Drain; keep warm.

2. In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

3. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.

Nutrition facts: Calories 407, Total Fat (g) 13, Saturated Fat (g) 5, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 2, Cholesterol (mg) 72, Sodium (mg) 443, Carbohydrate (g) 59, Total Sugar (g) 5, Fiber (g) 4, Protein (g) 17, Vitamin C (DV%) 9, Calcium (DV%) 11, Iron (DV%) 22, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Herbed Chicken, Orzo, and Zucchini

Ingredients

• 1 cup dried orzo
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
• 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

1. Prepare orzo according to package directions; drain. Cover and keep warm.

2. Meanwhile, sprinkle chicken with the basil; season with salt and ground black pepper. In large skillet heat 1 tablespoon of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170 degrees F), turning once. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.

3. In bowl whisk together vinegar, the remaining olive oil, and the 1 tablespoon fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle dill. Serves 4.

Nutrition Facts: Calories 390, Total Fat (g) 12, Saturated Fat (g) 2, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 66, Sodium (mg) 233, Carbohydrate (g) 35, Total Sugar (g) 3, Fiber (g) 3, Protein (g) 33, Vitamin C (DV%) 31, Calcium (DV%) 5, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Garden
Submitted by Shelli

Lemon Broccoli Pasta

Ingredients

3 tablespoons sliced green onions
1 clove garlic -- minced
2 cups chicken or vegetable broth
5 1/2 teaspoons grated lemon peel
1/8 teaspoon ground black pepper
2 cups broccoli florets -- fresh or frozen
3 ounces angel hair pasta -- uncooked
1/3 cup sour cream
2 tablespoons grated Parmesan cheese

Directions

Generously spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add green onions and garlic; cook and stir 3 minutes or until onions are tender.

Stir chicken broth, lemon peel and pepper into saucepan; bring to a boil over high heat. Stir in broccoli and pasta; return to a boil. Reduce heat to low. Simmer, uncovered, 6 to 7 minutes or until pasta is tender, stirring frequently.

Remove saucepan from heat. Stir in sour cream until well blended. Let stand 5 minutes. Top with cheese before serving.

Serves 6
From CDKitchen
Submitted by Shelli

Lemon Penne with Edamame

Ingredients

12 ounces whole-wheat penne pasta
1 pound frozen, shelled edamame
1 teaspoon lemon zest
2 tablespoons fresh thyme
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice (or more, to taste)
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Directions

Cook the pasta according to package directions. For the last 4 minutes of cooking time, add the edamame. Drain.

Meanwhile, whisk together the lemon zest, thyme, olive oil and lemon juice. Toss with the cooked pasta. Stir in the Parmesan cheese; add salt and pepper to taste.

Note: Lemons can vary greatly in tartness, so taste the juice and adjust the amount you need when cooking, as you would with salt.

Serves 4
From CDKitchen
Submitted by Shelli

Cajun Grilled Chicken

Ingredients

3 tablespoons Cajun seasoning
1 pound skinless boneless chicken breast halves
2 tablespoons lemon juice
2 tablespoons paprika
1 tablespoon brown sugar
cooking spray

Directions

Preheat grill to medium high.

Slash each piece of chicken with a sharp knife in 2 or 3 places with 1/4" (6cm) deep cuts. Combine chicken and lemon juice in a bowl, turning the chicken until it is thoroughly coated, set aside.

Mix cajun seasoning, paprika, and brown sugar in separate bowl. Take each piece of chicken and roll in the spice mixture until well coated.

Spray grill with cooking spray and place seasoned chicken breasts on the grill, cook 5 minutes, turn, and cook 5 minutes or until juices run clear when a skewer is inserted and chicken reaches 170°F (77°C).

Serve immediately. Serves 4.

From CDKitchen
Submitted by Shelli

Baked Salmon

Ingredients

1 fresh or frozen salmon fillet
bell pepper
lime
tomato
salt
pepper

Directions

Place fish fillet on large sheet of tin foil. Sprinkle with coarse grind black pepper. Slice rings of green pepper, lemon and tomato and place on top. Seal salmon in tin foil and bake at 350 degrees for about 20 minutes until flaky.

Serves 1

From CDKitchen
Submitted by Shelli