Egg in a Tomato

Ingredients

1 tomato
1/2 tsp butter
1 egg
1 tsp cheddar cheese

Directions

Cut off a thick slice at the stem end of a medium-size tomato; set aside. Scoop out seeds and center pulp. Place tomato in a small bowl. Add butter inside the tomato. Break an egg inside the tomato. Pierce yolk with a toothpick or fork (very important). Sprinkle cheese over the egg. Place top slice over tomato. Microwave on medium-high (70%) for 1 minute 45 seconds, or until egg is almost cooked. Let stand 1 minute.

From RecipeZaar
Submitted by Shelli

Bistro Dinner Salad

Ingredients

• 3 tablespoons finely chopped walnuts
• 4 large eggs
• Cooking spray
• 2 bacon slices (uncooked)
• 8 cups gourmet salad greens
• 1/4 cup (1 ounce) crumbled blue cheese
• 1 Bartlett pear, cored and thinly sliced
• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon Dijon mustard
• 4 (1-inch-thick) slices French bread baguette, toasted

Directions

Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.

Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.

Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.

Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice. Serves 4.

From Cooking Light

Submitted by Shelli

Soba Noodle Salad with Chicken and Sugar Snap Peas

Ingredients

3 oz uncooked soba noodles
1 8 oz pkg sugar snap peas
3 cups shredded lemon-pepper rotisserie chicken
1/2 cup light sesame ginger dressing
1 red bell pepper, thinly sliced
Toasted sesame seeds (optional)
Sliced green onions (optional)
Shredded napa cabbage (optional)

Directions

Prepare soba noodles according to directions.

Microwave peas in package at HIGH 1 minute. Rinse peas under cold water. Combine soba, peas, and next 3 ingredients in large bowl; toss well. Garnish with sesame seeds and onions; serve over cabbage. Serves 4.

From Cooking Light
Submitted by Shelli

Chicken and Gnocchi with Squash

Ingredients

• 1 1-lb. pkg. shelf-stable potato gnocchi
• 1 small acorn squash, halved and seeded
• 14 to 16 oz. chicken breast tenderloins
• 3/4 cup chicken broth
• 1 Tbsp. chopped fresh sage
• 2 Tbsp. milk
• Tiny whole sage leaves
• Grated nutmeg (optional)

Directions

1. Prepare gnocchi according to package directions. Drain. Cover and keep warm.

2. Meanwhile, place squash, cut sides down; in a microwave-safe baking dish with 2 tablespoons water. Microcook, covered, on high (100 percent power) 7 to 10 minutes; rearrange once. Let stand, covered, 5 minutes.

3. Sprinkle chicken with salt and pepper. In large skillet cook chicken in 1 tablespoon hot oil over medium heat 6 to 8 minutes, until no longer pink. Remove; cover, keep warm.

4. Scrape flesh from squash; mash. Transfer to hot skillet; stir in broth and chopped sage. Bring to boiling; simmer 1 minute. Stir in milk. Spoon into bowls. Top with chicken and gnocchi; sprinkle sage and nutmeg. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Mexican Beef and Tortillas

Ingredients

• 8 6-inch corn tortillas
• 1 17-oz. pkg. refrigerated beef pot roast with juices
• 1 14-1/2-oz. can diced tomatoes with green chilies
• 1 green sweet pepper, cut into strips
• 1 lime, cut into wedges
• Dairy sour cream (optional)
• Fresh cilantro sprigs (optional)

Directions

1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.

2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.

3. Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Speedy Lasagna Casserole

Ingredients

• 8 ounce dried miniature lasagna noodles, broken
• 12 ounce mild or hot bulk Italian sausage
• 2-1/2 cups desired red pasta sauce
• 1 egg, beaten
• 1 cup cream-style cottage cheese
• 2 tablespoons grated Parmesan or Romano cheese
• 3/4 cup shredded mozzarella cheese (3 oz.)

Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a microwave-safe 2-quart square baking dish, crumble sausage. Cover with vented plastic wrap and microwave on 100 percent power (high) for 4 to 6 minutes or until sausage is brown, stirring once or twice. Drain fat.

3. Stir cooked pasta and pasta sauce into sausage in dish. Cover and microwave on high for 2 to 3 minutes or until heated through, stirring once.

4. In a medium bowl, stir together egg, cottage cheese, and Parmesan or Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on high for 6 to 7 minutes more or until heated through. Sprinkle with mozzarella cheese. Cover and let stand for 5 minutes before serving. Makes 6 servings.

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

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

Herb-Garlic Beef Roast Recipe

From Better Homes and Gardens.

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.

Fast Chicken and Rice Recipe

Courtesy of Better Homes and Gardens. I recommend using brown rice for better nutrition. I'm going to try this one tonight and see how I like it!

• 1 8.8-ounce package cooked brown or white rice
• 1/2 cup frozen peas
• 1 pound chicken breast tenders, halved crosswise
• 1 tablespoon cooking oil
• 1/4 cup bottled stir- fry sauce
• Packaged oven-roasted sliced almonds

Directions

1. Stir peas into rice pouch. Heat in microwave according to package directions.

2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.

Nutrition Facts

• Calories 311, Total Fat (g) 9, Saturated Fat (g) 1, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 3, Cholesterol (mg) 66, Sodium (mg) 453, Carbohydrate (g) 25, Total Sugar (g) 1, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 5, Calcium (DV%) 3, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet.