category_2_x_recipe.id,category_2.id,category_2.ts,category_2.title,category_2.category_1,category_1.id,category_1.ts,category_1.title,recipe.id,recipe.ts,recipe.title,recipe.description,recipe.directions,recipe.ingredients,recipe.nutrition
1,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",1,"2017-11-28 04:16:57",Hummus,"Skip the store! Our homemade hummus puts the purchased stuff to shame.","In a blender or food processor combine first seven ingredients (through paprika). Cover and blend or process until smooth, stopping to scrape container as needed. If desired, add one or more stir-ins. Spoon hummus onto a serving platter. Sprinkle with parsley. If desired, drizzle with oil and sprinkle with pine nuts and/or paprika. Serve with pita wedges, tortilla chips, and/or vegetable dippers.","1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1/4 cup tahini (sesame seed paste) 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon paprika 1 tablespoon snipped fresh parsley 2 - 3 teaspoons olive oil (optional) 2 tablespoons toasted pine nuts and/or paprika (optional)","Per serving: 84 kcal , 7 g fat (1 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 156 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro."
2,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2,"2018-05-06 21:44:26","Parmesan Chicken and Broccoli","Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.","Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside. In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.","2 cups uncooked converted rice 1 cup chopped onion (1 large) 2 tablespoons butter 2 1/2 teaspoons dried Italian seasoning, crushed 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-sized strips 3 cloves garlic, minced 1 24 ounce package frozen cut broccoli (6 cups) 2 10 3/4 ounce cans condensed cream of mushroom soup or cream of chicken soup 1 cup water 1 cup chopped tomato (1 large) 2/3 cup grated Parmesan cheese Salt Ground black pepper","Per serving: 320 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 668 mg sodium , 34 g carb. , 2 g fiber , 2 g sugar , 25 g pro."
3,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",3,"2017-11-28 04:17:03","Eggs Benedict Bake",,"Preheat broiler. Lightly grease a large skillet. Add enough water to the skillet to fill half full. Add vinegar. Bring mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs to a plate. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted; cool. Grease a 3-quart rectangular baking dish. Spread the cut side of each muffin half with about 2 teaspoons of the semisoft cheese. Place muffin halves, cheese sides up, in prepared dish. Top each with a slice of ham, folding or cutting it to fit. Top each ham slice with two basil leaves and one tomato slice. Preheat oven to 350 degrees F. Top each tomato slice with one cooked egg. Spoon Mock Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated through. If desired, sprinkle with paprika and/or snipped basil.","1 teaspoon vinegar 8 eggs 4 English muffins, split 1/3 cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion 8 thin slices cooked ham (12 ounces) 16 large fresh basil, spinach, or arugula leaves 8 thin slices tomato 1 recipe Mock Hollandaise Sauce Paprika (optional) Fresh snipped basil (optional)","Per serving: 423 kcal , 31 g fat (9 g sat. fat , 11 g polyunsaturated fat , 5 g monounsaturated fat ), 257 mg chol. , 930 mg sodium , 17 g carb. , 1 g fiber , 2 g sugar , 18 g pro."
4,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",4,"2017-11-28 04:17:06","Confetti Summer Salad","This versatile Summer Confetti Salad recipe features all of summer's freshest vegetables. Alongside grilled chicken or steak, this colorful confetti salad tastes like summer.","Combine zucchini, sweet peppers, onion, corn, tomatoes, salad dressing, and salsa in a large bowl. Cover and chill 4 to 24 hours, stirring occasionally. If desired, serve salad on radicchio leaves or garnish with purple flowering kale. Makes 6 to 8 side-dish servings.","1/2 medium zucchini, halved lengthwise and cut into 1/4-inch slices (1/4 cup) 1 medium sweet yellow pepper, cut into thin strips (3/4 cup) 1 medium sweet red pepper, cut into thin strips (3/4 cup) 2 medium green onions, sliced (1/4 cup) 1 15 ounce can whole kernel corn, drained 2 medium tomatoes, seeded and chopped (1-1/2 cups) 1/2 cup reduced-calorie Italian salad dressing 1/2 cup hot salsa Radicchio leaves or purple flowering kale (optional)","Per serving: 85 kcal , 3 g fat (0 g sat. fat , 1 mg chol. , 310 mg sodium , 16 g carb. , 2 g fiber , 2 g pro."
5,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",5,"2017-11-28 04:17:08","Make-Ahead Frozen Margaritas","Need a quick drink for a party, but don't want to spend all night playing bartender? These delicious make-ahead margaritas are the answer! Freeze them in jars overnight and they're all set for the next day.","In a blender combine limeade concentrate, tequila, and orange liqueur. Cover and blend until combined. Add ice cubes; blend until mixture becomes slushy. Pour into half-pint jars. Cover and freeze overnight.","1 12 ounce can frozen limeade concentrate 2/3 cup (about 5 ounces) tequila 1/2 cup (4 ounces) orange liqueur 4 cups ice cubes","Per serving: 190 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 1163 mg sodium , 32 g carb. , 0 g fiber , 26 g sugar , 0 g pro."
6,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",6,"2017-11-28 04:17:11","Southern Grits Casserole with Red Pepper Relish","Sauteed and seasoned red sweet peppers make a tangy relish for traditional grits.","In a large saucepan bring water to a boil. Slowly stir in grits. Gradually stir about 1 cup of the hot mixture into the eggs. Return to saucepan. Stir in cheese, milk, green onion, jalapeno peppers, garlic salt, and white pepper. Spoon grits mixture into a 2-quart casserole. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with additional green onion. Meanwhile, for relish, in a medium saucepan cook red peppers, red onion, and garlic in hot margarine or butter until peppers are just tender. Remove from heat and stir in parsley and vinegar. Let stand at room temperature at least 30 minutes. Serve with grits. Makes 4 servings.","4 cups water 1 cup quick-cooking grits 4 beaten eggs 2 cups shredded cheddar cheese (8 ounces) 1/2 cup milk 2 green onions, sliced (1/4 cup) 1 - 2 jalapeno peppers, seeded (if desired) and chopped 1/2 teaspoon garlic salt 1/4 teaspoon white pepper Sliced green onion (optional) 2 medium red sweet peppers, chopped (2 cups) 1 small red onion, chopped (1/2 cup) 2 cloves garlic, minced 1 tablespoon margarine or butter 1/3 cup snipped parsley 1 tablespoon white wine vinegar","Per serving: 403 kcal , 27 g fat (14 g sat. fat , 275 mg chol. , 731 mg sodium , 16 g carb. , 23 g pro."
7,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",7,"2017-11-28 04:17:13","Chicken, Lentil and Barley Soup","The lentils and barley give this pleasing poultry soup an earthy, down-home flavor.","Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.","1/2 cup dry lentils 1 cup sliced leeks or chopped onion 1/2 cup chopped red or green sweet pepper 1 clove garlic, minced 2 tablespoons margarine or butter 5 cups chicken broth 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed 3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 1 1/2 cups chopped cooked chicken or turkey 1 1/2 cups sliced carrots 1/2 cup quick-cooking barley 1 14 1/2 ounce can tomatoes, cut up","Per serving: 367 kcal , 13 g fat (3 g sat. fat , 51 mg chol. , 1324 mg sodium , 36 g carb. , 8 g fiber , 28 g pro."
8,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",8,"2017-11-28 04:17:16","Fruit Pizza with Pineapple Glaze","With its cream cheese and fruit topping, this dessert pizza will remind you of a cheesecake.","For crust, in a medium mixing bowl combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of flour mixture, gently tossing with a fork. Push to the side of the bowl. Repeat with remaining water until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll from center to edges, forming a circle about 15 inches in diameter. Fold pastry into quarters and transfer to a 13-inch pizza pan. Unfold pastry and ease into pan. Trim pastry to 1/2 inch beyond edge of pan. Fold under extra pastry and flute edge. Prick pastry with a fork. Bake in a 425 degree F oven for 12 to 15 minutes or until golden. Cool. Meanwhile, for glaze, in a small saucepan combine granulated sugar and cornstarch. Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cover surface of mixture with plastic wrap. Cool, cover and chill up to 6 hours. In a small mixing bowl combine cream cheese and powdered sugar. Beat until well mixed. To assemble pizza, spread the cream cheese mixture over cooled pastry. Arrange fruit on top of cream cheese mixture. Carefully spoon cooled glaze over fruit. Chill for up to 2 hours before serving. Makes 16 servings.","1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup shortening 4 - 5 tablespoons cold water 3 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup unsweetened pineapple juice 3/4 cup sifted powdered sugar 3 cups assorted fresh fruit such as peeled and sliced pineapple; sliced kiwifruit, plums, or nectarines; halved strawberries; and/or whole raspberries or blueberries 1 8 ounce container soft-style cream cheese with pineapple","Per serving: 204 kcal , 11 g fat (4 g sat. fat , 12 mg chol. , 79 mg sodium , 26 g carb. , 2 g pro."
9,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",9,"2017-11-28 04:17:17","Marinated Lime Shrimp Appetizer","The lime-and-cilantro marinade in this shrimp appetizer has just the right amount of heat to bring all the flavors together.","Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a medium bowl stir together lime peel, lime juice, oil, cilantro, jalapeno pepper, and garlic. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 2 to 3 hours, stirring the mixture twice. To serve, drain shrimp and discard marinade. If desired, arrange on lettuce-lined plate. Serve with toothpicks. Makes 6 servings.","12 ounces fresh or frozen peeled, deveined, cooked shrimp 1 teaspoon finely shredded lime peel 1/3 cup lime juice 1/4 cup cooking oil 2 tablespoons snipped fresh cilantro or parsley 1 fresh jalapeno pepper, seeded and finely chopped, or 1 tablespoon canned chopped jalapeno pepper 1 clove garlic, minced Lettuce (optional)","Per serving: 101 kcal , 6 g fat (1 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 86 mg chol. , 84 mg sodium , 1 g carb. , 0 g fiber , 0 g sugar , 12 g pro."
10,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",10,"2017-11-28 04:17:18","Date Bars",,"In a small bowl combine boiling water and dates. Cover and let stand for 10 minutes. Drain. Coat an 8x8x2-inch baking pan with cooking spray; set aside. Combine flour, baking powder, cinnamon, and baking soda; set aside. In a medium mixing bowl beat egg with an electric mixer on high speed until frothy. Add brown sugar; beat until combined. Stir in evaporated milk and drained dates. Add flour mixture to egg mixture, stirring with a wooden spoon until combined. Stir in nuts. Pour batter into the prepared baking pan. Bake in a 350 degree F oven about 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Cut into bars. Makes about 24 bars.","1/2 cup boiling water 1/3 cup snipped pitted whole dates Nonstick cooking spray 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1 egg 1/3 cup packed brown sugar 1/3 cup evaporated fat-free milk 2 tablespoons finely chopped walnuts, toasted 1 teaspoon sifted powdered sugar","Per serving: 40 kcal , 1 g fat 9 mg chol. , 21 mg sodium , 8 g carb. , 5 g sugar , 1 g pro."
11,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",11,"2017-11-28 04:17:22","Italian Chicken Spirals","For colorful appetizers, roll green spinach, pink prosciutto, and white mascarpone cheese into skinless, boneless chicken breasts. Bake, cool, and refrigerate, then cut the rolls in bite-size pieces.","Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4-inch thickness. Repeat with remaining chicken breast halves. Set aside. Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels. Place a chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top. Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours. For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. Cover and chill up to 4 hours. To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired. Makes 36 appetizers.","6 large skinless, boneless chicken breast halves (about 2 pounds total) 6 medium spinach leaves, stems removed 6 thin slices prosciutto (about 2-1/2 ounces total) 1/2 cup mascarpone cheese or cream cheese, softened 1 tablespoon olive oil 1/4 teaspoon paprika Basil Mayonnaise: 3/4 cup mayonnaise 1/2 cup loosely packed fresh basil 1/2 small shallot 1/2 clove garlic White and/or purple flowering kale (optional)","Per serving: 84 kcal , 7 g fat (2 g sat. fat , 20 mg chol. , 75 mg sodium , 0 g carb. , 0 g fiber , 6 g pro."
12,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",12,"2017-11-28 04:17:23","Simple Strawberry Jam","Give a container of this sweet jam as a Christmas gift, adding a pretty vintage jam spoon to the outside of the container.","In a large bowl, crush berries with a potato masher. Stir in sugar. Let stand for 10 minutes; stirring occasionally. In a small saucepan, combine pectin and water. Bring to boiling; boil for 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir about 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices. Ladle jam into clean half-pint freezer containers or jars, leaving 1/2-inch headspace; seal. Let stand at room temperature about 24 hours or until set.","4 cups fresh strawberries, hulled 4 cups sugar 1 1 3/4 ounce package regular powdered fruit pectin 3/4 cup water 2 tablespoons fresh lemon juice 1 small lemon, very thinly sliced","Per serving: 87 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 3 mg sodium , 23 g carb. , 0 g fiber , 21 g sugar , 0 g pro."
13,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",13,"2018-05-06 21:45:19","Hot Cross Buns","A mascarpone cheese frosting makes this classic Hot Cross Buns recipe stand out from the bakery competition.","Place the currants or raisins in a small bowl; add vinegar. Cover and let stand while making dough. In a large mixing bowl combine 2 cups of the flour, the yeast, cardamom, and cloves. In a saucepan heat and stir 2/3 cup milk, 1/2 cup of the mascarpone cheese, 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and mascarpone almost melts. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in currants and vinegar and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Dough will be sticky. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour). Chill dough 6 hours. (Or omit rising time; chill dough 12 to 24 hours.) Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets; set aside. Divide dough into 24 portions. Gently shape each portion into a ball, tucking edges under to make smooth tops. Place balls almost touching on prepared baking sheets. Cover; let rise until nearly double (1 to 1 1/2 hours). Preheat oven to 375 degree F. Using a sharp knife, make a crisscross slash across the top of each bun. In a small bowl combine beaten egg white and water; brush over rolls. Bake for 12 to 15 minutes or until golden brown. Immediately remove buns from baking sheets. Cool slightly on wire racks. In a small bowl stir together remaining mascarpone, 1/4 cup sugar, and enough milk to make of a thick drizzling consistency. Drizzle a cross over each bun with icing. Pass additional icing for dipping. Makes 24 buns.","2/3 cup currants or raisins 2 tablespoons balsamic vinegar 3 1/4 - 3 3/4 cups all-purpose flour 1 package active dry yeast 1 teaspoon ground cardamom 1/8 teaspoon ground cloves 2/3 cup milk 1 1/2 cups mascarpone cheese (12 oz.) 1/3 cup sugar 1/2 teaspoon salt 3 eggs 1 beaten egg white 1 tablespoon water 1/4 cup sugar Milk","Per serving: 168 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 45 mg chol. , 71 mg sodium , 22 g carb. , 1 g fiber , 5 g sugar , 6 g pro."
14,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",14,"2017-11-28 04:17:27","Lemon Cheesecake",,"Place oven rack at center position. Preheat oven to 350 degree F. To make the crust, combine the crumbs and melted butter. Press the cookie crumbs onto the bottom only of an 8-inch springform pan. Bake for 5 minutes. Cool on wire rack. To make the filling, pour half-and-half into a small saucepan. Sprinkle gelatin over half-and-half. Let stand for 3 minutes to soften. Heat and stir gently over medium heat about 1 minute or just until gelatin dissolves. Remove from heat; cool. Meanwhile, in a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth; add lemon curd and lemom peel. Add half-and-half mixture; beat about 1 minute more until combined. Pour filling over crumb crust in springform pan; smooth top with a spatula. Cover with plastic wrap; chill for at least 6 hours or up to 48 hours. To serve, run a small knife around inside of springform pan to loosen; remove sides of pan. Top cheesecake with pomegranate seeds or raspberries. Makes 10 to 12 servings.","1 1/2 cups butter shortbread cookie crumbs (5-1/2 ounces) 2 tablespoons butter, melted 1/4 cup half-and-half or light cream 1 envelope unflavored gelatin 3 8 ounce package cream cheese, softened 1 cup lemon curd (about one 10-ounce jar) 1 cup fresh pomegranate seeds or 2 cups fresh raspberries 2 teaspoons finely shredded lemon peel","Per serving: 451 kcal , 32 g fat (19 g sat. fat , 109 mg chol. , 322 mg sodium , 17 g carb. , 3 g fiber , 7 g pro."
15,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",15,"2017-11-28 04:17:30",Croquembouche,"Croquembouche is the perfect holiday pastry. Stack the filled cream puffs in a showy cone shape using caramel to adhere for a Christmas dessert that looks a bit like a Christmas tree!","For the filling, heat milk with vanilla bean in medium saucepan, until small bubbles appear around edge. Meanwhile, whisk 1/2 cup sugar and cornstarch in a bowl; set aside. Remove vanilla bean from hot milk. Scrape seeds from bean and add to milk mixture. Gradually whisk half the hot milk into sugar-cornstarch mixture; then add mixture to saucepan. Remove saucepan from heat and whisk in yolks. Stirring with whisk, bring mixture to a boil over medium heat. (Once thickened the mixture might appear curdled, but it's okay.) Whisk custard vigorously 4 seconds, until smooth. Return custard to a boil; boil 1 minute more. Stir in peel and juice. Transfer to medium bowl; cover and refrigerate until cool, 2 hours. Beat cream in mixer bowl until soft peaks form. Gently whisk half the whipped cream into custard; fold in remaining cream with rubber spatula. For the cream puffs, heat oven to 400 degree F. Lightly grease 2 large cookie sheets. Bring water, butter, 1 tablespoon sugar, and salt to boil in medium saucepan; boil until butter melts. Reduce heat to medium, add flour all at once; stir until dough pulls away from side of pan. Continue stirring 1 to 2 minutes to dry. Transfer dough to a mixer bowl. Beat in eggs at medium speed, one at a time, until blended after each addition and mixture is stiff. Spoon warm dough into large pastry bag fitted with a 1/2-inch round tip. Pipe into eighty 1-inch balls, 1 inch apart, on prepared sheets. Bake 22 to 25 minutes, switching pans after 15 minutes, until golden brown. Remove pans from oven. Turn oven off. With a small, sharp knife, cut a small slit in the center of the flat bottom of each puff. Return puffs, bottom down, to cookie sheets and let stand in oven with door ajar, 1 hour. Transfer puffs to wire racks and cool completely. To prepare half the caramel, heat small skillet over medium heat 1 minute. Add 1/4 cup sugar and 2 tablespoons corn syrup to the skillet; cook, swirling pan occasionally, until sugar melts and turns golden, 7 minutes. Add 3/4 cup sugar, 1/4 cup at a time, swirling pan until sugar melts after each addition and caramel is light amber. Remove pan from heat. Carefully dip top of each puff into caramel and immediately return each puff caramel-side up to cookie sheet. (If caramel hardens, reheat over low heat until melted.) Spoon half the filling into large pastry bag fitted with a plain 1/4-inch tip. Insert the tip into the slit of a puff; fill and return to cookie sheet. Repeat with remaining puffs and filling. To form cone: Cover an 8-inch round cardboard circle with foil; set aside. Make remaining caramel: Clean and dry the skillet. Heat over medium heat 1 minute. Add remaining 3/4 cup sugar and 1 tablespoon corn syrup and cook, swirling pan occasionally, until sugar melts and turns golden, 5 to 8 minutes. Remove from heat. Dip bottom of each puff and arrange a circle of puffs along the edge of the foil-lined circle (about 14 puffs). Combine gluing and stacking seven more layers of puffs with caramel to form a cone, (If caramel hardens, reheat over low heat until melted.) Let stand until caramel completely hardens. To serve, transfer croque-en-bouche to serving plate. Then cut horizontally in rows through caramel with serrated knife to separate puffs, and transfer to serving plates. Makes 12 servings.","2 cups milk 1 vanilla bean, split 1/2 cup sugar 6 tablespoons cornstarch 5 large egg yolks, lightly beaten 1 teaspoon freshly grated orange peel 2 tablespoons fresh orange juice 1/2 cup heavy or whipping cream 1 1/2 cups water 10 tablespoons unsalted butter or margarine, cut up 1 tablespoon sugar 1/2 teaspoon salt 1 1/2 cups all-purpose flour 5 large eggs, at room temperature 1 3/4 cups sugar, divided 3 tablespoons light corn syrup, divided","Per serving: 445 kcal , 20 g fat (11 g sat. fat , 222 mg chol. , 153 mg sodium , 61 g carb. , 7 g pro."
16,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",16,"2017-11-28 04:17:34",Popovers,"Like their close cousin, Yorkshire pudding, puffy crisp popovers, with moist tender centers, are tasty complements to serve with roast beef, lamb, and pork.","Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. (Or, lightly coat cups with cooking spray.) Place the custard cups on a 15x10x1-inch baking pan; set aside. In a medium bowl use a wire whisk or rotary beater to beat eggs, milk, and oil until combined. Add flour and salt; beat until smooth. Fill the prepared cups half full with batter. Bake in a 400 degree F oven about 40 minutes or until very firm. Immediately after removing from oven, prick each popover to let steam escape (see photo, below). Turn off the oven. For crisper popovers, return popovers to oven for 5 to 10 minutes or until desired crispness is reached. Remove popovers from cups; serve immediately. Makes 6 popovers.","1 tablespoon shortening or nonstick cooking spray 2 beaten eggs 1 cup milk 1 tablespoon cooking oil 1 cup all-purpose flour 1/4 teaspoon salt","Per serving: 159 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 74 mg chol. , 139 mg sodium , 18 g carb. , 1 g fiber , 2 g sugar , 6 g pro."
17,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",17,"2017-11-28 04:17:35","Cajun Chicken Burgers","Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.","In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties. Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.","1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed 1 beaten egg 2 tablespoons fine dry bread crumbs 1 1/2 teaspoons Cajun seasoning* 1/4 teaspoon salt 1 pound ground raw chicken 4 Kaiser rolls or hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Chili sauce, taco sauce, or catsup (optional)","Per serving: 338 kcal , 10 g fat (2 g sat. fat , 108 mg chol. , 653 mg sodium , 36 g carb. , 1 g fiber , 25 g pro."
18,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",18,"2017-11-28 04:17:38","Florida Crab Cakes","A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.","Thaw crab, if frozen; set aside. In a medium bowl combine egg, 1/4 cup of the fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce, and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties. In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat the cooking oil; add crab cakes. Cook over medium heat about 3 minutes on each side or until crab cakes are golden and heated through, adding additional oil, if necessary. For tartar sauce, in a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens and top with tartar sauce, if desired. Garnish with lemon wedges, if desired. Makes 4 servings.","Crab Cakes: 1 6 ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups) 1 egg, slightly beaten 1/2 cup fine dry bread crumbs 2 green onions, finely chopped (2 tablespoons) 2 tablespoons mayonnaise or salad dressing 1 tablespoon snipped parsley 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 2 teaspoons Dijon-style or Creole mustard 1/2 teaspoon white wine Worcestershire sauce 1/8 teaspoon salt 1/4 cup cornmeal 2 tablespoons cooking oil Salad greens (optional) Lemon wedges (optional) Tartar Sauce: 1 cup mayonnaise or salad dressing 1/4 cup finely chopped dill pickle or sweet pickle relish 1 tablespoon sliced green onion 1 tablespoon snipped fresh parsley 1 tablespoon diced pimiento 1 teaspoon lemon juice","Per serving: 259 kcal , 15 g fat (2 g sat. fat , 100 mg chol. , 401 mg sodium , 17 g carb. , 13 g pro."
19,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",19,"2018-05-06 21:45:48","Hamburger Pie","Use homemade or refrigerated mashed potatoes for the topping on this hearty, savory pie.","Preheat oven to 375 degree F. Stir in 1/2 cup of the cheese into the potatoes; set mixture aside. In a large skillet cook ground beef, sausage, and onion until meat is no longer pink and onion is tender. Drain. Stir in squash, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer the mixture to a 2-quart casserole. Spoon mashed potato mixture into a large pastry bag fitted with a large round tip. Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered. (Or, spoon mashed potato mixture in mounds on top of hot mixture.) Sprinkle with remaining cheese. Sprinkle with paprika, if desired. Bake for 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving. Sprinkle with fresh flat-leaf parsley. Makes 6 servings.","3/4 cup shredded pizza cheese or Italian cheese blend 2 cups mashed potatoes,* or refrigerated mashed potatoes 8 ounces lean ground beef 4 ounces bulk sweet Italian sausage 1/2 cup chopped onion (1 medium) 2 cups sliced zucchini or yellow summer squash 1 14 1/2 ounce can chunky pasta-style tomatoes 1/2 6 ounce can tomato paste(1/3 cup) 1/4 teaspoon pepper Paprika (optional) Flat-leaf parsley","Per serving: 254 kcal , 12 g fat (3 g sat. fat , 39 mg chol. , 644 mg sodium , 21 g carb. , 3 g fiber , 16 g pro."
20,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",20,"2017-11-28 04:17:43","Raspberry-Hazelnut Meringue Torte","What a spectacular way to end a meal! The fantastic combination of fresh raspberries and hazelnuts add a light flavor to the crowd-pleasing meringue crust of this dessert.","Line one large or 2 medium baking sheets with parchment paper or foil. Draw three 7-inch circles, 1 inch apart, on the paper. Set baking sheet(s) aside. In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 9 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in hazelnuts. Spread the meringue mixture evenly over the three circles. Bake in a 300 degree F oven for 20 minutes. Turn off the oven. Let the meringues dry in the oven with the door closed for 1 hour (do not open oven door). Meanwhile, in a medium mixing bowl beat whipping cream and powdered sugar until stiff peaks form. To assemble torte, peel meringue circles from paper. Place one meringue circle on a serving plate; spread one-third of the whipped cream on the meringue circle. Sprinkle 1/2 cup of the raspberries over the whipped cream. Repeat these layers once more. Place last meringue circle atop raspberries; spread with remaining whipped cream. Cover and chill for 4 to 6 hours. Just before serving, garnish top with remaining raspberries and mint. Makes 6 to 8 servings.","4 egg whites 1 teaspoon vanilla 1/4 teaspoon cream of tartar 3/4 cup sugar 1/3 cup finely chopped hazelnuts (filberts) 1 cup whipping cream 1 tablespoon powdered sugar 2 cups red or black raspberries Fresh mint","Per serving: 325 kcal , 21 g fat (10 g sat. fat , 54 mg chol. , 52 mg sodium , 33 g carb. , 5 g pro."
21,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",21,"2017-09-25 22:17:35","Make-and-Take Breakfasts for People Always On the Go",,,,
22,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",22,"2017-09-25 22:17:35","Our Best Casserole Recipes",,,,
23,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",23,"2017-09-25 22:17:35","Make-Ahead Freezing Foods",,,,
24,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",24,"2017-09-25 22:17:35","8 Homemade Road Trip Snacks to Keep You Fueled",,,,
8694,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",41,"2017-11-28 04:18:24","Easy Mulligatawny Soup","This is an easy version of the golden-colored, curry-spiced soup from India.","In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.","2 1/2 cups chicken broth 1 cup water 1 cup chopped apple 1 cup chopped carrot 1 7 1/2 ounce can tomatoes, cut up 1/2 cup chopped celery 1/3 cup long grain rice 1/4 cup chopped onion 1/4 cup raisins 1 tablespoon snipped fresh cilantro or parsley 1 - 1 1/2 teaspoons curry powder 1 teaspoon lemon juice 1/4 teaspoon coarsely ground pepper 1/8 teaspoon ground mace or nutmeg 1 1/2 cups chopped cooked chicken","Per serving: 259 kcal , 6 g fat (1 g sat. fat , 51 mg chol. , 665 mg sodium , 30 g carb. , 22 g pro."
8704,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",42,"2017-11-28 04:18:26","Creamy Chicken and Tomato Pasta","This chicken pasta recipe is hiding many delicious components: sun-dried tomatoes, fresh basil, creamy Alfredo sauce, and even a splash of white wine. Pair this pasta bake recipe with a side salad for a well-balanced Italian dinner.","Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more. In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.","8 ounces pasta (such as linguine, bow ties, penne, or rotelle) 2 shallots, chopped 1 clove garlic, minced 1 tablespoon olive oil 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces 1/4 cup dry white wine or chicken broth 1/4 cup snipped fresh basil 1 tablespoon snipped Italian parsley 1 10 ounce container refrigerated light alfredo sauce 3/4 cup oil-pack dried tomatoes, drained and thinly sliced 1/3 cup milk 1/2 cup grated Parmesan cheese 1/4 teaspoon pepper Fresh basil (optional)","Per serving: 428 kcal , 16 g fat (7 g sat. fat , 58 mg chol. , 640 mg sodium , 45 g carb. , 0 g fiber , 24 g pro."
8720,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",56,"2017-11-28 04:19:18","Tomato and Artichoke Dip","Scoop up rich, cheesy bites of this sour cream dip with breadsticks.","Drain tomatoes on paper towels to remove excess oil; snip tomatoes. Combine snipped tomatoes, artichoke hearts, Swiss cheese, sour cream, mayonnaise or salad dressing, and garlic in a medium mixing bowl. Transfer to an 8-inch quiche dish or a shallow casserole. Sprinkle with Parmesan cheese. Bake in a 350 degree F oven for 20 to 25 minutes or until Swiss cheese is melted and mixture is heated through. Serve with breadsticks or crackers. Makes 12 servings (about 2-1/4 cups).","1/2 cup oil-pack dried tomatoes 1 14 ounce can artichoke hearts, drained and chopped 1 8 ounce package shredded Swiss cheese (2 cups) 1/2 cup dairy sour cream 1/4 cup mayonnaise or salad dressing 1 teaspoon bottled minced garlic 2 tablespoons grated Parmesan cheese Breadsticks or crackers","Per serving: 234 kcal , 16 g fat (6 g sat. fat , 24 mg chol. , 364 mg sodium , 15 g carb. , 2 g fiber , 8 g pro."
8730,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",57,"2017-11-28 04:19:22","Fresh Fruit Dip","Versatile and healthy, fresh fruit can serve as a dessert or an appetizer. For a party, arrange fruits and dip in hollowed pineapple halves.","In a small bowl stir together yogurt, applesauce, powdered sugar, vanilla, and cinnamon, nutmeg, or ginger. To serve, spear fruit with toothpicks, then dip into yogurt mixture. Makes 6 (3-tablespoon) servings.","1 8 ounce carton plain low-fat yogurt 1/4 cup unsweetened applesauce 1 tablespoon powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon ground cinnamon, nutmeg, or ginger 3 cups assorted fresh fruit (such as pineapple chunks, strawberries, apple slices, and peach slices)","Per serving: 87 kcal , 1 g fat 2 mg chol. , 28 mg sodium , 18 g carb. , 1 g fiber , 3 g pro."
8750,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",58,"2017-11-28 04:19:31","Peanutty Dip","This dip is a healthful way to get kids to eat a variety of fruits and vegetables.","In a small mixing bowl stir together peanut butter and yogurt until well mixed. Add 2 tablespoons of the honey. Taste with a clean spoon. If you would like a sweeter dip, add the remaining 1 tablespoon of honey. Serve dip with apple wedges, celery sticks, cucumber slices, carrot sticks, and/or crackers. Transfer any leftover dip to a storage container and store, covered, in the refrigerator for up to 2 days.","1/2 cup peanut butter* 1/2 cup plain yogurt 2 - 3 tablespoons honey Apple wedges, celery sticks, cucumber sticks, bias-sliced carrots, and/or crackers","Per serving: 61 kcal , (4 g sat. fat , 0 mg chol. , 52 mg sodium , 5 g carb. , 1 g fiber , 2 g pro."
8769,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",62,"2017-11-28 04:19:42","Siesta Roll Ups","Tortilla appetizers are ideal summer fare. Two varieties of peppers -- sweet red peppers and spicy poblano chiles -- team up in the tasty filling.","To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Pull the skin off gently and slowly using a paring knife,cut peppers into thin strips. Meanwhile, stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper. Spread tortillas with cream cheese mixture. Lay poblano and red pepper strips over cream cheese. Roll up tortillas. Wrap with clear plastic wrap. Refrigerate up to 6 hours. Unwrap and bias-slice wraps crosswise into 1-1/4-inch slices. Makes about 24 pieces for 8 to 10 appetizer servings.","2 large poblano peppers 2 medium sweet red peppers 1/2 8 ounce tub plain cream cheese product (about 1/2 cup) 2 cloves garlic, minced 1 tablespoon snipped fresh cilantro 2 teaspoons lime juice 1/8 teaspoon ground red pepper 4 7 inches flour tortillas","Per serving: 67 kcal , 2 g fat 2 mg chol. , 61 mg sodium , 11 g carb. , 1 g fiber , 3 g pro."
8856,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",66,"2017-11-28 04:19:54","Stuffed Celery Bites","For quick and easy preparation, spread the cream cheese mixture in the celery, then slice into bite-size chunks.","Lightly coat a skillet with nonstick cooking spray. Add pine nuts and garlic. Cook over medium heat 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside. Remove tops and wide base from celery. Using a vegetable peeler, remove two thin strips from the rounded side of the celery, creating a flat surface. In a small bowl combine the cream cheese and shredded Italian cheese. Spread or spoon cheese mixture into celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds. Top with celery leaves, if desired.","Nonstick cooking spray 2 tablespoons pine nuts 1 clove garlic, minced 8 stalks celery 1 8 ounce tub cream cheese with dried tomato or cream cheese 1/4 cup shredded Italian cheese blend (1 ounce) 2 tablespoons dry-roasted shelled sunflower seeds Celery leaves (optional)","Per serving: 132 kcal , 13 g fat (7 g sat. fat , 31 mg chol. , 152 mg sodium , 3 g carb. , 1 g fiber , 4 g pro."
8914,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",71,"2017-11-28 04:20:09","Layered Greek Dip","Follow the make-ahead directions and prepare this yummy appetizer recipe a day ahead of time and it will be ready to serve when the party starts.","In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).","1 8 ounce package cream cheese, softened 1 tablespoon lemon juice 1 teaspoon dried Italian seasoning 3 cloves garlic, minced 1 1/2 cups prepared hummus 1 cup chopped cucumber 1 cup chopped tomato 1/2 cup chopped pitted Kalamata olives 1/2 cup crumbled feta cheese 1/3 cup sliced green onions Pita chips and/or multigrain tortilla chips","Per serving: 114 kcal , 9 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 20 mg chol. , 198 mg sodium , 7 g carb. , 1 g fiber , 1 g sugar , 3 g pro."
8725,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",84,"2017-11-28 04:20:39","Hazelnut Crinkle Cookies","Bring these delectably nutty cookies as a host gift. Stack the cookies in clear glass wide-mouth canisters or jars and tie on sheer red ribbon bows.","In a medium mixing bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat chocolate-hazelnut spread and shortening with an electric mixer on medium to high speed until combined. Add granulated sugar. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour mixture and milk to beaten mixture, beating on medium speed just until combined. Using a wooden spoon, stir in the 1/2 cup hazelnuts. Cover; chill for at least 3 hours or until firm. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Place the 2 cups hazelnuts on a sheet of parchment or waxed paper. Roll the balls in hazelnuts, gently pressing nuts into dough. Place powdered sugar in a shallow dish; roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until surface is cracked and cookies are set. Transfer cookies to wire racks; cool.","3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 11 ounce jar chocolate-hazelnut spread* 1/4 cup shortening 1 1/3 cups granulated sugar 1 teaspoon vanilla 2 eggs 1/3 cup milk 1/2 cup chopped, toasted hazelnuts (filberts) 2 cups finely chopped hazelnuts (about 2 cups) Sifted powdered sugar","Per serving: 92 kcal , 5 g fat (1 g sat. fat , 6 mg chol. , 30 mg sodium , 11 g carb. , 1 g pro."
8752,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",89,"2017-11-28 04:20:51","Chocolate Cookie Cheesecakes","Purchased cookies and a simple homemade filling make these delicious dessert cups fast and easy.","Preheat oven to 325 degrees F. Split each cookie, keeping filling intact on one cookie half. Line twelve 2-1/2-inch muffin cups with foil bake cups. Place a cookie half with filling in each cup, filling side up. Beat cream cheese, sugar, and vanilla in a medium mixing bowl until smooth. Add eggs. Beat on low speed just until combined. Spoon mixture into cups. Crush the remaining cookies; sprinkle some crumbs over filling. Bake 20 to 25 minutes or until set; top may indent slightly. Cool. Cover and chill at least 1 up to 24 hours. To serve, remove bake cups. If desired, garnish with orange peel curls. Makes 12 servings.","12 chocolate sandwich cookies with white filling 2 8 ounce package cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla 2 eggs Orange peel curls (optional)","Per serving: 223 kcal , 16 g fat (9 g sat. fat , 77 mg chol. , 183 mg sodium , 16 g carb. , 4 g pro."
8865,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",93,"2017-11-28 04:20:57","Black Walnut Snowballs","The rich, intense flavor of the English walnut is well-suited to baking. Its cousin, the black walnut, with its tawny, dimpled shell, is dark and prickly with a smaller nut inside. Either will work in this rich buttery cookie recipe.","Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until combined. Beat in water and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the nuts with a wooden spoon. Shape dough into 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in a 325 degrees F oven for 12 to 15 minutes or until bottoms are lightly browned. Place powdered sugar in a plastic bag. While cookies are still warm, transfer two or three cookies at a time to the bag of powdered sugar. Gently shake cookies in powdered sugar until coated. Cool on wire racks. When completely cool, gently shake cookies again in powdered sugar. Makes about 72.","1 cup butter, softened 1/3 cup granulated sugar 1 tablespoon water 1 teaspoon vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped black walnuts or toasted English walnuts 1 1/4 cups sifted powdered sugar","Per serving: 56 kcal , 3 g fat (2 g sat. fat , 7 mg chol. , 28 mg sodium , 6 g carb. , 0 g fiber , 1 g pro."
8756,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",189,"2017-11-28 04:22:58","Reduced-Calorie Taco Salad","With this healthy recipe that calls for lean ground beef or turkey and homemade baked tortilla bowls, you can enjoy this favorite Tex-Mex salad and still lose weight.","For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.","4 6- or 8-inch corn tortillas Nonstick cooking spray 3/4 pound lean ground beef or turkey 1 medium onion, chopped 1 clove garlic, minced 1 8 ounce can tomato sauce 1 tablespoon vinegar 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 4 cups shredded lettuce 1/2 cup chopped green or red sweet pepper 1/4 cup finely shredded cheddar cheese (1 ounce) 12 cherry tomatoes, halved","Per serving: 278 kcal , 11 g fat 67 mg chol. , 440 mg sodium , 24 g carb. , 4 g fiber , 23 g pro."
8810,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",192,"2017-11-28 04:23:04","Tote-and-Slice Loaf Sandwich","Also called a hoagie or sub, these popular sandwiches can be sliced for entertaining and easily toted to a tailgate or picnic in the park.","Place tomatoes in a small bowl. Add enough boiling water to cover and let stand for 10 minutes. Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand. Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2-inch-thick shell. Spread cream cheese on cut sides of both bread halves. Spread top half with dried tomatoes and bottom half with pesto. On bottom half layer provolone cheese, salami, banana peppers, onion, and loaf top, spread side down.","3/4 cup dried tomatoes (not oil-packed) 1 1 pound loaf Italian or French bread 1/2 8 ounce package cream cheese, softened 1/3 cup basil pesto 4 ounces thinly sliced provolone cheese 8 ounces thinly sliced peppered or regular salami 1 medium fresh banana pepper or 8 bottled peppers, stemmed, seeded, and sliced 4 ounces thinly sliced provolone cheese 1/2 medium red onion, thinly sliced Small salad peppers and/or pimiento-stuffed green olives (optional)","Per serving: 588 kcal , 34 g fat (14 g sat. fat , 3 g polyunsaturated fat , 11 g monounsaturated fat ), 69 mg chol. , 1645 mg sodium , 46 g carb. , 4 g fiber , 5 g sugar , 24 g pro."
8912,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",235,"2017-11-28 04:24:47","Classic Banana Bread","Serve this moist banana-packed bread plain and delicious or top with honey butter for a special treat. If you're searching for a more classic banana bread recipe, this is the one.","In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in walnuts. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing. Makes 2 loaves (32 servings).","2 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed ripe banana (2 to 3 medium) 1/2 cup margarine or butter, softened 3 tablespoons milk 2 eggs 1 cup toasted walnuts","Per serving: 115 kcal , 6 g fat (1 g sat. fat , 13 mg chol. , 101 mg sodium , 15 g carb. , 1 g fiber , 2 g pro."
8678,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",247,"2017-11-28 04:25:03","Petite Pancakes","Kids love these pint-size breakfast pancakes.","In a large mixing bowl combine the egg yolks and 2/3 cup of the buttermilk. In another bowl combine flour, sugar, baking powder, and baking soda. Add to egg yolk mixture. Mix to combine. Stir in the remaining buttermilk and the melted margarine or butter. In a mixer bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. Do not overmix. For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick to spread slightly when dropped onto a hot griddle, stir in 2 to 4 tablespoons additional milk. Cook over medium heat about 1 minute or until golden brown, turning to cook second side when pancakes have a bubbly surface and slightly dry edges. Before serving, in a small saucepan warm syrup over medium-high heat until heated through, stirring occasionally. Serve pancakes with warm syrup and fresh berries, if desired.","2 egg yolks 1 cup buttermilk or sour milk* 1 1/3 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup margarine or butter, melted 2 egg whites Berry or maple syrup Margarine or butter Fresh raspberries, blueberries, or sliced strawberries (optional)","Per serving: 110 kcal , 5 g fat (1 g sat. fat , 36 mg chol. , 133 mg sodium , 13 g carb. , 3 g pro."
9412,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",248,"2017-11-28 04:25:07","French Toast for One","Dining solo at breakfast? No need to resort to cold cereal. Try our quick-cooking French Toast for One. Once you've mastered our classic French toast recipe, try the savory or citrusy versions.","In a shallow flat dish beat together egg and milk with a fork until combined. Dip bread slices in egg mixture. In a medium skillet melt margarine over medium-low heat. Cook dipped bread slices in margarine for 2 to 3 minutes on each side or until golden brown. Serve with maple-flavored syrup. Garnish with fresh fruit, if desired. Makes 1 serving.","1 egg, slightly beaten 1/4 cup milk, light cream, or half-and-half 2 slices bread 1 tablespoon margarine or butter Maple-flavored syrup Fresh fruit (optional)","Per serving: 395 kcal , 19 g fat (4 g sat. fat , 218 mg chol. , 516 mg sodium , 43 g carb. , 1 g fiber , 13 g pro."
8721,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",360,"2017-11-28 04:26:26","Low-fat Vegetarian Chili with Rice","This flavorful vegetarian chili recipe with a twist is ready for the table in just 25 minutes. Since each serving contains 20 grams of protein, this vegetarian chili will keep you satisfied for hours.","In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.","1 15 1/2 ounce can red kidney beans, rinsed and drained 1 15 ounce can great northern beans, rinsed and drained 1 14 1/2 ounce can low-sodium tomatoes, undrained and cut up 1 8 ounce can tomato sauce 1 cup water 3/4 cup chopped green sweet pepper 1/2 cup chopped onion 1 tablespoon chili powder 1 teaspoon sugar 1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed 1/2 teaspoon ground cumin 1/4 teaspoon salt dash of ground red pepper 2 cloves garlic, minced 2 cups hot cooked rice","Per serving: 377 kcal , 2 g fat (0 g sat. fat , 0 mg chol. , 365 mg sodium , 77 g carb. , 9 g fiber , 20 g pro."
8724,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",362,"2017-11-28 04:26:28","Giddyap Chili","Make this beef and bean chili for game day with friends or when you're expecting a crowd for dinner.","Cook ground beef, onion, sweet pepper, and garlic in a 4-quart Dutch oven or pot until meat is brown and onion is tender; drain off fat. Stir in water and tomato paste until combined. Stir in undrained diced tomatoes, mustard, chili powder, salt, black pepper, cayenne pepper, and cumin. Stir in kidney beans and Great Northern beans. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Top each serving with cheddar cheese. Makes 8 to 10 servings.","2 pounds ground beef 2 cups chopped onion 1/2 cup chopped green or red sweet pepper 6 cloves garlic, minced 3 1/2 cups water 1 12 ounce can tomato paste 1 14 1/2 ounce can diced tomatoes 1 tablespoon yellow mustard 1 teaspoon chili powder 1 teaspoon salt 1 teaspoon ground black pepper 1/4 - 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1 15 ounce can dark red kidney beans, rinsed and drained 1 15 ounce can Great Northern beans, rinsed and drained Shredded cheddar cheese",
8884,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",379,"2017-09-25 22:18:41","How to Make Bread & Butter Pickles",,,,
9050,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",400,"2017-11-28 04:28:06","Strawberry Sangria","Sweet strawberries are the star here, permeating every sip of this enticing sangria. Choose brightly-colored, plump berries that still have their green caps attached. Store in the refrigerator (preferably in a single layer) in a moisture proof container in the refrigerator for 2-3 days.","To prepare syrup, in a large saucepan combine trimmed and halved strawberries, sugar, and water. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Cover; cool to room temperature. Press mixture, a little at a time, through a mesh sieve; discard solids (you should have about 3 cups syrup). In a 2-quart pitcher, stir together the syrup, wine, and sliced strawberries. Cover and chill up to 24 hours. Before serving, stir in the sparkling water. Serve in glasses with orange slices.","8 cups fresh strawberries, trimmed and halved 2/3 cup sugar 1/2 cup water 1 750 milliliter bottle white wine such as Sauvignon Blanc or Pinot Grigio 1 cup sliced fresh strawberries 2 cups sparkling water, chilled 1 orange, sliced","Per serving: 188 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 14 mg sodium , 32 g carb. , 3 g fiber , 25 g sugar , 1 g pro."
9056,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",534,"2017-11-28 04:33:28","Ham-Asparagus and Cheese Strata","To cut down on brunch stress, prepare this easy strata recipe the night before, then bake in the morning. Serve with fresh fruit--and a batch of mimosas, if you like.","Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.","8 ounces asparagus spears, trimmed and cut into 2-inch pieces 5 cups French bread cubes 2 cups shredded Gruyere or white cheddar cheese, (8 oz.) 1/2 cup chopped onion 1/4 cup chopped chives or green onions 8 ounces cooked ham, diced 10 eggs 1 1/2 cups milk","Per serving: 454 kcal , 26 g fat (12 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 421 mg chol. , 936 mg sodium , 22 g carb. , 2 g fiber , 6 g sugar , 34 g pro."
8679,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",537,"2017-11-28 04:33:34","Brunch Seafood Strata (12 servings)","You can substitute crab-flavored fish (surimi) pieces, flaked, for the cooked shrimp and crab in this delicious breakfast casserole.","Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight. Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired. Makes 12 servings.","Nonstick cooking spray 1/4 cup margarine or butter 6 leeks , sliced (white part only) 8 8-inch flour tortillas or spinach tortillas 8 ounces cooked, peeled and deveined shrimp 8 ounces flaked cooked crabmeat (1 cup) 1 1/2 cups shredded Swiss cheese (6 ounces) 1 cup shredded mozzarella cheese (4 ounces) 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dillweed 6 eggs 3 cups milk 2 tablespoons all-purpose flour 1/2 teaspoon pepper additional cooked, peeled and deveined shrimp (optional) Fresh dill (optional)",
8691,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",539,"2017-11-28 04:33:38","Chipotle-Chicken Casserole","Spicy seasoned chicken and hash brown potatoes create this easy casserole recipe.","Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole. Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings.","Nonstick cooking spray 2 cups frozen or fresh whole kernel corn 3 cups frozen diced hash brown potatoes 1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano 2 chipotle peppers in adobo sauce, chopped 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano, crushed 1 tablespoon olive oil 4 skinless, boneless chicken breast halves (1 pound) 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 3/4 cup shredded Colby and Monterey Jack cheese (3 ounces)","Per serving: 460 kcal , 15 g fat (6 g sat. fat , 79 mg chol. , 939 mg sodium , 50 g carb. , 4 g fiber , 33 g pro."
10612,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",822,"2017-11-28 04:34:38","Lemony Caesar Salad","For food safety, cook the egg called for in this salad -- a recipe change from traditional Caesar salads, which call for raw egg.","For dressing, combine egg, chicken broth, anchovy fillets or anchovy paste, olive oil, lemon peel, lemon juice, mustard, and Worcestershire sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer dressing to a small saucepan. Cook and stir over low heat for 8 to 10 minutes or until thickened. Do not boil. Transfer dressing to a small bowl. Cover with plastic wrap and chill in the refrigerator for 2 to 24 hours. To serve, rub the inside of a wooden salad bowl with the cut sides of the garlic clove; discard garlic clove. Add romaine, cherry tomatoes, croutons, and Parmesan cheese to salad bowl. Pour dressing over salad. Toss lightly to coat. Transfer to individual salad plates. Grind peppercorns over each serving. Makes 6 servings.","1 egg 1/3 cup chicken broth 2 anchovy fillets or 1 teaspoon anchovy paste 3 tablespoons olive oil 1 teaspoon finely shredded lemon peel 2 tablespoons lemon juice 1 teaspoon Dijon-style mustard 1/4 teaspoon white wine Worcestershire sauce 1 clove garlic, halved 10 cups torn romaine 6 cherry tomatoes, halved 1 cup croutons 1/4 cup grated Parmesan cheese Whole black peppercorns","Per serving: 139 kcal , 10 g fat (2 g sat. fat , 40 mg chol. , 247 mg sodium , 8 g carb. , 2 g fiber , 6 g pro."
10758,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",824,"2017-11-28 04:34:42","Caesar-Style Chicken Salad","When you're cooking light and looking for make-ahead recipes, turn to this heart-healthy salad.","In a small mixing bowl stir together mayonnaise or salad dressing, Parmesan cheese, lemon juice, garlic, and, if desired, anchovy paste. Set mayonnaise mixture aside. In a deep 3- or 3-1/2-quart bowl toss together romaine, chicken or turkey, mushrooms, and cherry tomatoes. Carefully spread mayonnaise mixture evenly over top of romaine mixture, sealing to edge of bowl. Cover tightly with plastic wrap. Refrigerate for 4 to 24 hours. To serve, lightly toss salad mixture until well coated. Spoon mixture onto salad plates. Makes 6 servings.","2/3 cup reduced-calorie mayonnaise or salad dressing 1/4 cup grated Parmesan cheese 1/4 cup lemon juice 2 cloves garlic, minced 1 tablespoon anchovy paste (optional) 6 cups torn romaine 2 cups cooked chicken or turkey cut into thin bite-size strips 2 cups sliced fresh mushrooms 1 cup small cherry tomatoes, halved","Per serving: 207 kcal , 13 g fat 55 mg chol. , 273 mg sodium , 6 g carb. , 17 g pro."
8718,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",833,"2017-11-28 04:35:06",Ambrosia,"Known in Greek mythology as ""food of the Gods,"" ambrosia reflects a global menu when exotic Caribbean fruits, such as mango, papaya, and starfruits, are stirred in.","Peel and section oranges over a small bowl to reserve juices. Stir sugar and rum, if using, into orange juice until sugar is dissolved. In a large mixing bowl combine the orange sections, pineapple chunks, star fruit slices, and mango and/or papaya slices; drizzle with orange juice mixture. Stir gently to coat. Cover and chill for 1 to 24 hours, stirring gently once or twice. To serve, arrange a long slice of papaya in each dessert dish. With a slotted spoon lift fruit mixture into dishes atop the papaya slice. Top with whipped cream and sprinkle with toasted coconut. Makes 6 to 8 servings.","3 large oranges 2 tablespoons sugar 2 tablespoons rum (optional) 1 cup pineapple chunks 1 star fruit, sliced 1 mango and/or papaya, seeded, peeled, and sliced 1/2 cup toasted coconut 1 papaya, seeded and sliced lengthwise (optional) Whipped cream","Per serving: 103 kcal , 3 g fat (2 g sat. fat , 0 mg chol. , 3 mg sodium , 21 g carb. , 3 g fiber , 1 g pro."
8744,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",834,"2017-11-28 04:35:08","Orange-Pear Spinach Salad","Remember this fruit and spinach toss during the winter months when pears and oranges are plentiful but other fruits are hard to come by.","Slice pears; brush cut edges with lemon juice. On a serving platter arrange spinach and lettuce. Top with orange and pear slices. Before serving, add dressing; toss to coat. Makes 8 to 10 side-dish servings.","2 medium red or yellow pears, such as Bartlett Lemon juice 4 cups fresh spinach leaves 4 cups leaf lettuce 3 oranges, peeled, halved, and sectioned 1 recipe Herbed Balsamic Vinaigrette (recipe follows)","Per serving: 112 kcal , 7 g fat (1 g sat. fat , 26 mg sodium , 12 g carb. , 3 g fiber , 1 g pro."
8867,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",840,"2017-11-28 04:35:21","Turkey and Fruit Pasta Salad","Savor this refreshing honey-dressed salad in the summertime when nectarines are at their peak.","Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. In a large mixing bowl combine pasta; turkey, chicken, or turkey ham; and green onions. Toss to mix. For dressing, in a screw-top jar combine lime or lemon juice, oil, honey, and thyme. Cover and shake well. Pour dressing over pasta mixture; toss to coat. Cover and chill for 4 to 24 hours. Just before serving, stir in nectarines or plums and strawberries. Toss to mix. Makes 4 main-dish servings.","1 cup packaged dried rope macaroni (gemelli) or 1-1/3 cups corkscrew macaroni (4 ounces) 1 1/2 cups chopped cooked turkey or chicken or fully cooked turkey ham (8 ounces) 2 green onions, sliced (1/4 cup) 1/3 cup lime or lemon juice 1/4 cup salad oil 1 tablespoon honey 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 2 medium nectarines or plums, sliced 1 cup halved fresh strawberries","Per serving: 393 kcal , 17 g fat (3 g sat. fat , 43 mg chol. , 42 mg sodium , 39 g carb. , 21 g pro."
9011,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",847,"2017-11-28 04:35:38","Fruited Wilted Spinach Salad","This colorful side-dish salad is resplendent with fruit and olives nested in wilted greens.","Place apricots in a small bowl and cover with sherry or wine. Cover and let stand 30 minutes or until plump. Drain, reserving liquid. Meanwhile, place spinach in a very large salad bowl. Heat oil in a small saucepan over medium heat. Add garlic and red onion. Cook and stir for 3 to 4 minutes or just until softened. Add reserved fruit soaking liquid, vinegar, honey, pepper, and salt. Bring to boiling. Remove from heat; pour hot mixture over spinach. Toss just until spinach is coated and slightly wilted. Sprinkle with apricots, cherries, and olives. Makes 8 side-dish servings.","1/4 cup dried apricots, cut into 1/8-inch strips 1/4 cup dry sherry, cream sherry, or dry white wine 3 tablespoons olive oil 4 garlic, minced 1/2 red onion, halved lengthwise and thinly sliced 12 cups torn spinach leaves, well washed 3 tablespoons raspberry vinegar, red wine vinegar, or white balsamic vinegar 1 tablespoon honey 1/4 teaspoon coarse ground pepper 1/4 teaspoon salt 1 15 ounce can pitted light or dark sweet cherries or one 10-ounce package frozen dark sweet cherries (thawed), drained and patted dry 1/3 cup sliced pitted kalamata olives","Per serving: 131 kcal , 5 g fat (11 g sat. fat , 0 mg chol. , 173 mg sodium , 17 g carb. , 2 g fiber , 2 g pro."
9077,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",851,"2017-11-28 04:35:48","Strawberry Pretzel Salad","Prepare this sweet and salty Strawberry Pretzel Salad in the morning, pop it in the fridge to chill, and it will be all set (and so delicious!) come time to set out the summer dessert recipes at your afternoon or evening barbecue or picnic.","Preheat oven to 350 degrees F. In a medium bowl combine crushed pretzels and the 1/3 cup sugar. Add melted butter and stir well to combine. Press onto bottom of a 13x9x2-inch baking pan. Bake in the preheated oven for 10 minutes. Let cool on a wire rack. In a large bowl beat the cream cheese and 1 cup sugar with an electric mixer on medium speed until well combined. Fold in the whipped dessert topping until combined. Spread over cooled crust. In another large bowl combine strawberries and syrup, gelatin, and boiling water. Stir for 2 minutes or until gelatin is dissolved. Carefully pour over the cream cheese layer. Cover and refrigerate for 4 hours or until set or up to 24 hours. Makes 24 servings.","2 cups finely crushed pretzels 1/3 cup sugar 3/4 cup butter, melted 1 8 ounce package cream cheese, softened 1 cup sugar 1 8 ounce container frozen whipped dessert topping, thawed 2 10 ounce package frozen strawberries in syrup, thawed 2 3 ounce package strawberry-flavored gelatin 2 cups boiling water","Per serving: 255 kcal , 11 g fat (7 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 26 mg chol. , 275 mg sodium , 36 g carb. , 1 g fiber , 22 g sugar , 3 g pro."
8991,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",860,"2017-11-28 04:36:12","Tomato Bread Salad",,"In large serving bowl combine tomatoes, red onion, and yellow sweet pepper. In screw-top jar combine 1/4 cup olive oil, the red wine vinegar, mustard, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours). Preheat oven to 400 degrees F. In a shallow baking pan, toss bread cubes with 1 tablespoon olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on pan. Add bread cubes and basil to tomato mixture; toss to coat. Top with shaved white cheddar cheese. Makes 6 to 8 servings.","4 medium roma tomatoes, cut in 1-inch chunks 1/2 of a medium red onion, cut in thin wedges (1/2 cup) 1 medium yellow sweet pepper, cut in 1-inch pieces 1/4 cup olive oil 1/4 cup red wine vinegar 1 tablespoon Dijon-style mustard 1/2 teaspoon Italian seasoning, crushed 1 8 ounce loaf ciabatta or focaccia bread, cut in 1-inch pieces 1 tablespoon olive oil 1 cup small fresh basil leaves White cheddar cheese shavings (optional)","Per serving: 225 kcal , 13 g fat (3 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 0 mg chol. , 453 mg sodium , 23 g carb. , 3 g fiber , 5 g sugar , 5 g pro."
9411,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",873,"2017-11-28 04:36:38","Mississippi Corn Bread Salad",,"The day before: Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside. For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix. In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight. Tailgate day: Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.","1 8 1/2 ounce package corn muffin mix 1 cup mayonnaise or salad dressing 1 8 ounce carton sour cream 1 1 ounce envelope ranch dry salad dressing mix 2 cups shredded cheddar cheese (8 ounces) 2 15 ounce can pinto beans, rinsed and drained 2 15 1/4 ounce cans whole kernel corn, drained 10 slices bacon, crisp-cooked, drained, and crumbled 3 cups coarsely chopped tomatoes 1 cup chopped green and/or red sweet pepper 1/2 cup sliced green onions (4)","Per serving: 342 kcal , 21 g fat (7 g sat. fat , 6 g polyunsaturated fat , 3 g monounsaturated fat ), 38 mg chol. , 779 mg sodium , 30 g carb. , 4 g fiber , 3 g sugar , 11 g pro."
8844,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",888,"2017-11-28 04:37:04","Black-Eyed Pea & Quinoa Salad","Try this chilled bean and quinoa salad as a side dish for tacos or grilled chicken or steak.","In a large bowl whisk together lime juice, olive oil, vinegar, mustard, and salt, and black pepper. Add black-eyed peas, black beans, corn, quinoa, tomato, red sweet pepper, cilantro, green onions, and jalapeno pepper; toss to combine. Cover; chill 4 to 24 hours. Gently stir in avocado just before serving.","4 limes, juiced (about 1/2 cup) 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 teaspoon Dijon-style mustard 1 15 ounce can black-eyed peas, rinsed and drained 1 15 ounce can black beans, rinsed and drained 3 ears fresh sweet corn, cut off cob or 1 1/2 cups frozen whole kernel corn, thawed 1 cup cooked quinoa 1 medium tomato, chopped (1 cup) 1/2 cup sliced red sweet pepper 1/3 cup chopped fresh cilantro 3 green onions, chopped 1 tablespoon sliced pickled jalapeno peppers, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 medium avocado, halved, seeded, peeled, and chopped","Per serving: 101 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 249 mg sodium , 14 g carb. , 3 g fiber , 3 g sugar , 4 g pro."
8949,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",894,"2017-11-28 04:37:21","Grilled Salmon Salad","Prepare the tortilla bowls for this main dish salad recipe well ahead of serving time to make dinner go quicker and easier.","Thaw fish if frozen. Brush fish with olive or cooking oil; sprinkle with lime or lemon juice and Cajun or Jamaican jerk seasoning. Arrange fish fillets in a well-greased grill basket; grill fish directly over medium coals for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily, turning once. (Or, place fish on the unheated rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily.) Break fish into bite-size pieces. In a large mixing bowl combine greens, strawberries, avocado, mango, oranges, and nuts; toss gently to mix. Spoon into Tortilla Bowls; drizzle with Tarragon-Buttermilk Dressing. Garnish each serving with a lime peel curl, if desired. Makes 4 main-dish servings. Make-Ahead Tips: If not using Tortilla Bowls immediately, store them in an airtight container for up to 5 days. Prepare dressing, cover, and store in the refrigerator up to 1 week.","1/2 pound fresh or frozen salmon or firm white fish fillets 1 tablespoon olive oil or cooking oil 1 tablespoon lime or lemon juice 1 - 1 1/2 teaspoons Cajun seasoning or Jamaican jerk seasoning 6 cups torn mixed greens, such as sorrel, spinach, romaine, radicchio, or leaf lettuce 1 cup fresh strawberries, halved 1 medium avocado, halved, seeded, peeled, and sliced 1 medium mango, seeded, peeled, and sliced 2 medium oranges, peeled and sectioned 1/4 cup chopped macadamia nuts or almonds, toasted Lime peel curls (optional)","Per serving: 496 kcal , 26 g fat (5 g sat. fat , 11 mg chol. , 369 mg sodium , 54 g carb. , 9 g fiber , 16 g pro."
8753,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",904,"2017-09-25 22:20:15","18 Mouthwatering, Make-Ahead Lunch Ideas",,,,
8816,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",907,"2017-11-28 04:37:49","Roasted Potato and Turkey Salad","This satisfying main-dish salad features roasted potatoes, leftover turkey, and bacon -- all tossed with a mustard-garlic dressing.","Scrub potatoes; prick 2 or 3 times with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 tablespoons olive oil. Sprinkle with salt and first 1/2 teaspoon pepper. Bake in a 400 degree F. oven about 45 minutes or until potatoes are tender, stirring twice. Cool completely. Cut cooled potatoes into quarters. For dressing, in a small bowl whisk together 1/3 cup olive oil, mustard, garlic,and 1/2 teaspoon pepper. In a large bowl combine potatoes, turkey, bacon, onion, and parsley. Add dressing; toss gently to coat. Arrange greens on salad plates; spoon turkey mixture atop. Makes 6 main-dish servings. Make-Ahead Tip: Roast potatoes up to 24 hours in advance. Cut chilled potatoes into quarters. Prepare dressing up to 24 hours in advance; cover and chill.","12 tiny new potatoes (about 1 pound) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup olive oil 2 tablespoons Dijon-style mustard 4 cloves garlic, minced 1/2 teaspoon pepper 1 pound fully cooked turkey, cut into strips (3 cups) 4 slices bacon or turkey bacon, crisp-cooked, drained and crumbled 1 small red onion, sliced and separated into rings 1/4 cup snipped Italian parsley 6 cups torn mixed greens, such as romaine, spinach or leaf lettuce","Per serving: 359 kcal , 20 g fat (3 g sat. fat , 63 mg chol. , 422 mg sodium , 20 g carb. , 2 g fiber , 26 g pro."
8951,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",913,"2017-11-28 04:38:02","Midwestern Potato Salad","Summer gatherings wouldn't be the same without a bowl of potato salad gracing the picnic table. For a change of pace, try this version, flavored with tender sweet corn, tangy fat-free yogurt, and fresh dill.","Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill, lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and chill for 3 to 24 hours. Makes 10 to 12 side-dish servings.","2 pounds whole tiny new potatoes or 6 medium red potatoes 1 cup thinly sliced celery 3/4 cup light mayonnaise dressing or salad dressing 1/2 cup fat-free plain yogurt 1/3 cup chopped onion 2 - 3 tablespoons coarse-grain brown mustard or Dijon-style mustard 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed 2 teaspoons lemon juice or vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup fresh* or frozen whole kernel corn, cooked and cooled","Per serving: 177 kcal , 7 g fat (1 g sat. fat , 0 mg chol. , 333 mg sodium , 27 g carb. , 2 g fiber , 4 g pro."
8973,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",915,"2017-11-28 04:38:09","Dilled-Artichoke Potato Salad","Marinated artichokes give a California spin to this all-American potluck favorite.","Scrub potatoes with a vegetable brush under running water. In a Dutch oven cook unpeeled potatoes, covered, in boiling lightly salted water about 20 minutes or just until tender. Drain. Cool potatoes; cut into bite-size pieces. In a very large bowl stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and chill 4 to 24 hours. Stir gently before serving. Makes 16 side-dish servings.","3 pounds tiny new potatoes 1 cup mayonnaise or salad dressing 2 tablespoons red wine vinegar 2 tablespoons Dijon-style mustard 1 tablespoon lemon-pepper seasoning 1 tablespoon snipped fresh dill or 2 to 3 teaspoons dried dillweed, crushed 4 hard-cooked eggs, peeled and chopped 2 6 ounce jars marinated artichoke hearts, drained and sliced 3/4 cup chopped onion 2 tablespoons chopped dill pickles","Per serving: 224 kcal , 14 g fat 61 mg chol. , 572 mg sodium , 22 g carb. , 1 g fiber"
9031,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",920,"2017-11-28 04:38:20","Chilled Sweet Potato Salad","Tangy and sweet, rich and peppery, this brilliant potato salad offers an incredible alternative to the usual picnic fare. High in nutrients and amazingly low in calories, this is a phenomenal side perfectly suited to almost any meal. When purchasing sweet potatoes, look for smooth, unblemished skins. Store in a cool, dark place for up to a week.","Preheat oven to 400 degrees F. Wrap individual potatoes in foil. Bake for 1 hour or until tender. Cool until easy to handle. Peel, then cut into 3/4-inch chunks. In large bowl, mix the mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently, seasoning to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour. Just before serving, fold in pecans and sprinkle with the chives. Makes 8 servings.","4 sweet potatoes 1/4 cup mayonnaise, regular or reduced-fat 2 tablespoons Dijon-style mustard 4 ribs celery , cut into 1/4-inch-thick slices 1 small red sweet pepper, seeded and cut into 1/4-inch dice 1 cup diced (1/2-inch) ripe fresh pineapple 2 scallions, white and green parts, finely chopped 1/2 cup coarsely chopped pecans, toasted (2 oz.) Chopped fresh chives","Per serving: 174 kcal , 11 g fat (1 g sat. fat , 5 g polyunsaturated fat , 3 g monounsaturated fat ), 3 mg chol. , 253 mg sodium , 18 g carb. , 4 g fiber , 6 g sugar , 2 g pro."
10913,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",949,"2017-11-28 04:39:20","Asparagus and Tomato Salad","Check your farmer's market for spring's first green and white asparagus to star in this refreshing salad.","Snap off and discard woody bases from asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. Drain; cool. For dressing, in a bowl stir together mayonnaise, mustard, vinegar, and hot pepper sauce. Cover; chill 2 to 24 hours. To serve, line 4 salad plates with lettuce. Top each with asparagus, egg, tomatoes, and, if desired, watercress. Serve with dressing. Makes 4 side-dish servings.","12 ounces fresh white and/or green asparagus spears 1/4 cup mayonnaise or salad dressing 1 tablespoon Dijon-style mustard 1 teaspoon vinegar Dash bottled hot pepper sauce Boston or Bibb lettuce leaves 2 hard-cooked eggs, sliced 8 red and/or yellow baby pear tomatoes, halved, or 2 red or yellow plum tomatoes, cut into wedges 1 cup watercress (optional)","Per serving: 163 kcal , 14 g fat (2 g sat. fat , 115 mg chol. , 210 mg sodium , 5 g carb. , 2 g fiber , 5 g pro."
8748,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",956,"2017-11-28 04:39:39","Vegetable and Pasta Toss","Double all of the ingredients and take this simple pasta salad to your next potluck. No one will guess it's low in calories.","Cook pasta according to package directions omitting any oil. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well. Cook artichoke hearts according to package directions; drain. Rinse with cold water; drain well. Halve any large pieces. In a large mixing bowl combine pasta mixture, artichoke hearts, carrot, and green onions. Add the Italian dressing; toss to coat. Cover and refrigerate for 2 hours. If desired, serve on lettuce-lined plates. Makes 6 side-dish servings.","3/4 cup dried corkscrew pasta or elbow macaroni 1 cup broccoli florets 1 cup cauliflower florets 1 9 ounce package frozen artichoke hearts 1/2 cup thinly sliced carrot 1/4 cup sliced green onions 1/2 cup reduced-calorie Italian salad dressing Leaf lettuce (optional)","Per serving: 91 kcal , 2 g fat 1 mg chol. , 208 mg sodium , 16 g carb. , 4 g fiber , 4 g pro."
8755,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",957,"2017-11-28 04:39:43","Chicken-Fruit Salad","After work, stop at the store for a deli-roasted rotisserie chicken to make this quick main-dish salad.","Cook pasta according to package directions; drain. Rinse with cold water; drain again. Combine pasta, chopped apple, chicken, grapes, and celery in a large mixing bowl. For dressing, combine yogurt, mayonnaise, milk, mustard, and marjoram in a small bowl. Drizzle dressing over pasta mixture; toss gently to coat. Serve immediately or cover and refrigerate up to 2 hours. Makes 4 servings.","4 ounces dried rotini or radiatore 1 medium apple, chopped 1 1/2 cups shredded roasted chicken 1 cup seedless red grapes, halved 1 stalk celery, sliced (1/2 cup) 1/4 cup plain fat-free yogurt 1/4 cup light mayonnaise dressing or salad dressing 3 tablespoons fat-free milk 4 teaspoons Dijon-style mustard 1 tablespoon snipped fresh marjoram or 3/4 teaspoon dried marjoram, crushed","Per serving: 408 kcal , 15 g fat (4 g sat. fat , 461 mg sodium , 39 g carb. , 3 g fiber , 30 g pro."
8786,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",958,"2017-11-28 04:39:44","Deli-Style Tortellini Salad","This tortellini pasta salad is the perfect side dish for your next potluck, picnic, or tailgate. Stir in a simple homemade dijon vinaigrette to infuse each bite of cold pasta salad with flavor.","The day before: In a Dutch oven cook tortellini according to package directions, omitting any oil and salt and adding frozen peas, carrots, and sweet pepper during the last 3 minutes of cooking; drain. Rinse with cold water; drain again. Transfer mixture to a bowl or storage container. Stir in cheese, salami, tomatoes, green onions, olives, and parsley. Cover and chill overnight. If using, prepare Dijon Vinaigrette. Transfer to a storage container; cover and chill overnight. Tailgate day: Tote tortellini and vinaigrette in an insulated cooler with ice packs. Before serving, stir vinaigrette well. Pour vinaigrette over tortellini mixture; toss gently to coat.","2 9 ounce package refrigerated cheese tortellini 3/4 cup frozen peas 3/4 cup thinly sliced carrots 3/4 cup chopped yellow sweet pepper (1 medium) 6 ounces cubed cheddar or Colby and Monterey Jack cheese 6 ounces sliced salami, cooked ham, or cooked turkey, cut up 1 cup quartered cherry tomatoes 3/4 cup sliced green onions (6) 1 3.8 ounce can sliced pitted ripe olives, drained 1/2 cup snipped fresh Italian (flat-leaf) parsley Dijon Vinaigrette or 3/4 cup bottled Italian salad dressing","Per serving: 246 kcal , 16 g fat (5 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 29 mg chol. , 462 mg sodium , 18 g carb. , 2 g fiber , 3 g sugar , 9 g pro."
9010,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",964,"2017-11-28 04:39:55","Three-Cheese Orzo Salad","For an easy potluck dish, turn to this quick-to-toss pasta salad recipe packed with veggies. Feta, mozzarella, and Parmesan cheese make it a triple indulgence.","Cook sugar snap peas in a large saucepan of boiling, lightly salted water for 1 minute. Using a slotted spoon, transfer peas to a colander. Rinse under cold water; drain and set aside. Add orzo to the same saucepan. Boil for 8 to 10 minutes or until tender but firm; drain. Rinse with cold water; drain again. Meanwhile, drain artichoke hearts, reserving marinade. Cut artichokes into bite-size pieces. In a large bowl toss together artichokes, sugar snap peas, orzo, tomatoes, and cheeses. For Dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, water, sugar, and dill. Cover and shake well. Pour dressing over salad. Toss lightly to coat. Cover and chill for 4 to 24 hours. Makes 8 servings.","2 cups sugar snap peas, trimmed 1 1/4 cups orzo 1 6 ounce jar marinated artichoke hearts 2 cups red or yellow cherry tomatoes and/or baby pear tomatoes, halved 1 cup cubed mozzarella cheese (4 ounces) 1 4 ounce package crumbled feta or peppercorn feta cheese (1 cup) 1/4 cup shredded Parmesan cheese (1 ounce) 1/4 cup white wine vinegar 1/4 cup water 2 teaspoons sugar 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed","Per serving: 233 kcal , 8 g fat (4 g sat. fat , 23 mg chol. , 336 mg sodium , 28 g carb. , 1 g fiber , 12 g pro."
9135,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",974,"2017-11-28 04:40:15","Corn and Tomato Pasta Salad","No salad says ""summer"" better than this one, complete with fresh tomatoes, corn, and chicken.","Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly. In a large bowl combine pasta, corn, chicken, and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, chicken broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil over top. Makes 8 side-dish servings.","1 1/2 cups bow-tie pasta 2 fresh ears of corn or 1 cup whole kernel frozen corn 1 cup shredded, cooked chicken 1 large tomato, seeded and chopped (about 3/4 cup) 1/4 cup olive oil 3 tablespoons vinegar 2 - 3 tablespoons pesto 1 tablespoon chicken broth or water 1/4 teaspoon salt 1/8 teaspoon pepper Romaine leaves 2 tablespoons finely shredded Parmesan cheese Snipped fresh basil","Per serving: 194 kcal , 12 g fat (2 g sat. fat , 28 mg chol. , 146 mg sodium , 14 g carb. , 1 g fiber , 9 g pro."
9012,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",987,"2017-11-28 04:40:36","Boston Bean Salad","Baked bean traditionalists may be surprised by this cool twist on the classic recipe, but they'll go for its hearty flavor. This recipe is as ideal to transport to a picnic or potluck as it is to serve at home.","Combine beans, celery, and green onion in a large bowl or container. Dressing: For dressing, combine vinegar, molasses, oil, mustard, and pepper in a screw-top jar. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Place endive and bacon in separate self-sealing plastic bags, seal. Transport bean mixture, endive, and bacon in an insulated cooler with ice packs. To serve, stir curly endive and bacon into bean mixture. Using a slotted spoon, transfer bean mixture to a salad bowl. Makes 10 to 12 side-dish servings.","1 15 ounce can navy beans, rinsed and drained 1 15 ounce can red beans, rinsed and drained 1 15 ounce can black beans, rinsed and drained 2 stalks celery, sliced (1 cup) 1/2 cup thinly sliced green onion 1/2 cup vinegar 1/4 cup molasses 1/4 cup salad oil 1 tablespoon Dijon-style mustard 1/4 teaspoon pepper 2 cups torn curly endive 2 slices bacon, crisp-cooked, drained, and crumbled","Per serving: 195 kcal , 7 g fat (1 g sat. fat , 1 mg chol. , 325 mg sodium , 29 g carb. , 7 g fiber , 10 g pro."
9234,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",991,"2017-11-28 04:40:45","Edamame Bread Salad","Toasted bread slices spread with a feta cheese and Greek yogurt mixture provide the foundation for this vegetarian main dish recipe topped with soybeans, green beans, and yellow tomatoes.","In bowl combine feta cheese and yogurt. Using fork mash into paste. Add basil and garlic, mash to blend. Season with salt and pepper. Refrigerate, covered, up to 8 hours. In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans; return to boiling. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain; cool. Prepare Balsamic Dressing. Add tomatoes to bean mixture. Drizzle 1/2 of dressing; toss to coat. Refrigerate, covered, up to 8 hours. Toss before serving. Spread feta mixture on bread slices; place slice on serving plate; mound bean mixture on top. Drizzle remaining dressing; sprinkle basil. Makes 6 servings.","3/4 cup feta cheese 1/2 cup Greek yogurt or plain low-fat yogurt 2 tablespoons snipped fresh basil 1 clove garlic, minced 2 12 ounce packages frozen soybeans (edamame) 1 1/2 pounds fresh green beans, trimmed 1 Balsamic Dressing, below 2 cups yellow cherry tomatoes, halved 12 slices crusty country bread, toasted Fresh basil leaves","Per serving: 474 kcal , 24 g fat (7 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 27 mg chol. , 679 mg sodium , 46 g carb. , 10 g fiber , 9 g sugar , 22 g pro."
9336,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",996,"2017-11-28 04:40:55","Mexican Fiesta Salad","Pasta salad takes a South-of-the-border spin with this hearty, corn-and-bean-studded rendition.","Cook pasta according to package directions, adding the corn the last 5 minutes of cooking. Drain pasta and corn. Rinse with cold water; drain again. Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice. Set dressing aside. In a large bowl combine pasta mixture, black beans, tomatoes, zucchini, and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill. Makes 4 servings.","2 cups dried penne or rotini 1/2 cup frozen whole kernel corn 1/2 cup light dairy sour cream 1/3 cup mild or medium chunky salsa 1 tablespoon snipped fresh cilantro 1 tablespoon lime juice 1 15 ounce can black beans, rinsed and drained 3 medium plum tomatoes, chopped (1 cup) 1 medium zucchini, chopped (1 cup) 1/2 cup shredded sharp cheddar cheese (2 ounces)","Per serving: 373 kcal , 9 g fat (4 g sat. fat , 19 mg chol. , 470 mg sodium , 61 g carb. , 7 g fiber , 20 g pro."
9421,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",999,"2017-11-28 04:40:58","Light Three-Bean Salad","This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.","Cook frozen beans according to package directions; drain. Meanwhile, in a large bowl combine wax beans, red kidney beans, sweet pepper, and onion. Add green beans. For dressing, in a screw-top jar combine the vinegar, sugar, salad oil, celery seeds, dry mustard, and garlic. Cover and shake well. Pour over vegetables; stir lightly. Cover and chill for at least 4 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon. Makes 6 side-dish servings.","1 cup loose-pack frozen cut green beans or lima beans 1 15 ounce can cut wax beans, black beans, or chickpeas (garbanzo beans), rinsed and drained 1/2 15 ounce can low-sodium red kidney beans, rinsed and drained 1/2 cup chopped red or green sweet pepper 1/3 cup chopped red onion (1 small) 1/4 cup cider vinegar or white vinegar 2 tablespoons sugar 2 tablespoons salad oil 1/2 teaspoon celery seeds 1/2 teaspoon dry mustard 1 clove garlic, minced","Per serving: 107 kcal , 5 g fat (1 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 148 mg sodium , 16 g carb. , 3 g fiber , 5 g sugar , 3 g pro."
9449,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",1002,"2017-11-28 04:41:01","Cilantro Three-Bean Salad","Try this snazzy side dish recipe that features garbanzo beans, small white beans, and baby limas fired up with jalapeno or serrano peppers and seasoned with cilantro and a low-carb dressing.","For dressing, in a large bowl, whisk together cider vinegar, oil, brown sugar, salt, and pepper. Stir in garbanzo beans, white beans, lima beans, carrots, the 1/3 cup snipped cilantro, and the chile peppers. Cover and chill for 2 to 24 hours, stirring occasionally. Tote salad in an insulated container with ice packs. Transfer bean mixture to a serving bowl. If desired, garnish with additional snipped cilantro. Makes 14 servings.","1/2 cup cider vinegar 3 tablespoons salad oil 2 teaspoons packed brown sugar 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1 15 ounce can small white beans, rinsed and drained 1 10 ounce package frozen baby lima beans, thawed 3 medium carrots, coarsely chopped 1/3 cup snipped fresh cilantro 1 - 2 fresh jalapeno or serrano chile peppers, seeded and finely chopped* Snipped fresh cilantro (optional)","Per serving: 107 kcal , 3 g fat 205 mg sodium , 16 g carb. , 4 g fiber , 5 g pro."
9157,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",1024,"2017-11-28 04:41:27","Classic Taco Salad",,"For tortilla bowls, wrap tortillas in foil. Warm in a 350 degrees oven for 10 minutes. Coat four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in the 350 degrees oven for 10 to 15 minutes or until golden and crisp. Cool; remove from custard cups. Meanwhile, in a large skillet cook beef, onion, and garlic until beef is brown and onion is tender. Drain fat. Stir tomato sauce, vinegar, cumin, and crushed red pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Place tortillas on 4 serving plates. Line tortillas with lettuce. Spoon beef mixture into tortillas. Sprinkle with cheese, sweet pepper, if desired, and tomatoes.","4 6 inches whole wheat or plain flour tortillas Nonstick cooking spray 12 ounces lean ground beef or uncooked ground turkey 1 medium onion, chopped 1 clove garlic, minced 1 8 ounce can tomato sauce 1 tablespoon cider vinegar 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 4 cups shredded lettuce 1/4 cup shredded reduced-fat cheddar cheese (1 ounce) 1/4 cup chopped green or red sweet pepper (optional) 12 cherry tomatoes, quartered","Per serving: 297 kcal , 13 g fat (4 g sat. fat , 59 mg chol. , 575 mg sodium , 23 g carb. , 3 g fiber , 22 g pro."
9188,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",1026,"2017-11-28 04:41:31","Zesty Beef Medley","Leftovers from this hearty ground beef and bean fiesta create a satisfying bowl of Southwestern-style soup for another meal.","Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- or 6-quart slow cooker. Stir in onions, sweet peppers, salsa, and black beans. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3 1/2 hours. Cover and refrigerate half of the beef mixture for up to 24 hours; use in Southwest Fiesta Soup. Divide salad greens among 6 salad bowls or plates. Top with remaining beef mixture. Sprinkle with chips, if desired, green onions, and tomato. Makes 6 servings.","2 pounds lean ground beef 2 medium onions, finely chopped 2 medium green sweet peppers, chopped 2 16 ounce jar medium or hot salsa 2 15 ounce can black beans, rinsed and drained 1 10 ounce bag mixed salad greens 2 cups broken corn chips (optional) 1/2 cup sliced green onions 1 small tomato, chopped","Per serving: 368 kcal , 16 g fat (6 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 54 mg chol. , 1150 mg sodium , 36 g carb. , 7 g fiber , 23 g pro."
10344,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",1032,"2017-11-28 04:41:43","Make-Ahead Taco Salad Cups",,"Preheat oven to 350 degrees F. For tortilla bowls, coat eight 10-ounce custard cups with cooking spray; set aside. Stack tortillas and wrap in foil. Bake about 10 minutes or until warm and softened. Lightly coat both sides of warm tortillas with cooking spray and carefully press into the prepared cups. Bake about 20 minutes more or until golden and crisp. Remove from cups and cool on wire racks. Meanwhile, in a large skillet heat oil over medium heat. Add onion and garlic; cook until tender, stirring occasionally. Add ground turkey; cook until brown, using a wooden spoon to break up turkey as it cooks. Stir in tomato sauce, vinegar, cumin, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until mixture reaches desired consistency. Cool completely. Layer tortilla bowls between paper towels and place in a freezer container with paper towels crumpled around sides to protect the bowls. Transfer turkey mixture to a 1-quart freezer container or bag. Seal and freeze tortilla bowls and turkey mixture for up to 3 months. To serve, thaw tortilla bowls and turkey mixture in the refrigerator overnight. Fill tortilla bowls with lettuce, turkey mixture, tomatoes, cheese, and, if desired, salsa.","Nonstick cooking spray 8 6 inches corn tortillas 1 tablespoon canola oil 1/2 cup chopped onion (1 medium) 1 clove garlic, minced 1 pound lean ground turkey 1 8 ounce can no-salt-added tomato sauce 1 tablespoon cider vinegar 1 teaspoon ground cumin 1/4 teaspoon crushed red pepper 4 cups shredded lettuce 12 cherry tomatoes, quartered, or 1 cup chopped tomatoes (2 medium) 1/4 cup shredded reduced-fat cheddar cheese (1 ounce) Salsa (optional)","Per serving: 385 kcal , 16 g fat (4 g sat. fat , 6 g polyunsaturated fat , 5 g monounsaturated fat ), 88 mg chol. , 170 mg sodium , 34 g carb. , 6 g fiber , 7 g sugar , 28 g pro."
10220,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",1060,"2017-11-28 04:42:31","Shrimp Salad","Make this low-calorie shrimp and mixed vegetable salad recipe to refrigerate and serve for a busy weeknight or weekend meal.","In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes. Drain. For dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper. Cover and shake well. If desired, cover and chill for up to 24 hours. Thaw shrimp, if frozen. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. Return to boiling. Simmer, uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain, discarding garlic. Rinse shrimp under cold running water; drain well. Cover and chill for 4 to 24 hours. To serve, divide greens and pears among 4 salad plates. Top each with some of the shrimp and asparagus. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing. Makes 4 servings.","2 tablespoons dried tomato pieces (not oil-packed) 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon snipped fresh basil 2 teaspoons Dijon-style mustard 2 cloves garlic, minced 1/4 teaspoon sugar 1/8 teaspoon pepper 12 ounces fresh or frozen peeled and deveined shrimp 4 cups water 1 clove garlic 8 ounces asparagus, cut into 2-inch lengths 6 cups torn mixed salad greens 2 medium pears, thinly sliced","Per serving: 221 kcal , 8 g fat (1 g sat. fat , 131 mg chol. , 260 mg sodium , 21 g carb. , 4 g fiber , 17 g pro."
8681,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",1075,"2017-11-28 04:42:46","Lentil Soup","This robust low-fat soup is protein-packed and a great choice when you're short on time.","Rinse and drain lentils. In a large saucepan or Dutch oven combine lentils, water, green sweet pepper, carrot, onion, bouillon granules, sage, ground red pepper, and garlic. Bring to boiling. Reduce heat and simmer, covered, about 30 minutes or until vegetables and lentils are tender. Stir in sausage and heat through. If desired, garnish each serving with parsley. Makes 4 servings.","1 cup dry lentils 5 cups water 1 cup chopped green sweet pepper 1 cup sliced carrot 1/2 cup chopped onion 2 teaspoons instant chicken bouillon granules 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed 1/8 teaspoon ground red pepper 2 cloves garlic, minced 1/2 pound fully cooked smoked sausage links, sliced diagonally Snipped fresh parsley (optional)","Per serving: 285 kcal , 5 g fat (1 g sat. fat , 36 mg chol. , 945 mg sodium , 38 g carb. , 24 g pro."
8877,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2140,"2017-11-28 04:44:22","Oriental Family Steak","An 8-hour soak in a soy-and-sherry marinade ensures that this steak will be tender and flavorful after grilling.","For marinade, combine 1/3 cup soy sauce, sherry, green onions, brown sugar, mustard, ginger, and garlic; mix well. Trim fat from steak. Place steak in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn steak to coat well. Chill for 8 to 24 hours, turning steak occasionally. Remove steak from bag, reserving marinade. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steak on grill over drip pan. Cover and grill for 28 to 30 minutes or until medium doneness, brushing occasionally with marinade up to the last 5 minutes of grilling. Remove steak from grill and cover it with foil. Cut into thin slices. Serve with additional soy sauce, if desired. Makes 6 to 8 servings.","1/3 cup soy sauce 1/3 cup dry sherry 2 green onions, thinly sliced 1 tablespoon brown sugar 1/2 teaspoon dry mustard 1/8 teaspoon ground ginger 1 clove garlic, minced 1 1 1/2 pound boneless beef top round steak, cut 1 inch thick Soy sauce (optional)","Per serving: 185 kcal , 5 g fat (2 g sat. fat , 72 mg chol. , 512 mg sodium , 3 g carb. , 28 g pro."
8869,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2166,"2017-11-28 04:45:04","Chicken Burgers with Pineapple Salsa","Serve something special to the guests at your next outdoor gathering. Use this fruity salsa to dress up grilled chicken patties.","Preheat grill. For salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green onion, the cilantro or parsley, garlic, and jalapeno or serrano pepper. Cover; chill until serving time. In another medium bowl combine the egg, bread crumbs, remaining onion, basil, sage, seasoned salt, and pepper. Add ground chicken or turkey; mix well. Shape into four 3/4-inch-thick patties. Grill patties on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until juices run clear and an instant-read thermometer inserted in side of burger registers 165 degrees F, turning halfway through grilling. (Or, preheat broiler. Broil 4 to 5 inches from heat on an unheated rack of broiler pan for 10 to 12 minutes.) Serve burgers with salsa. Makes 4 servings.","1 8 1/4 ounce can crushed pineapple, drained 1/2 cup chopped red or green sweet pepper 1/2 cup sliced green onion 2 tablespoons snipped fresh cilantro or parsley 2 cloves garlic, minced 1 jalapeno or serrano pepper, seeded and finely chopped* 1 egg 1/4 cup fine dry bread crumbs 1 teaspoon dried basil, crushed 1/2 teaspoon ground sage 1/2 teaspoon seasoned salt 1/8 teaspoon pepper 1 pound uncooked ground chicken or turkey","Per serving: 228 kcal , 10 g fat (3 g sat. fat , 95 mg chol. , 273 mg sodium , 16 g carb. , 18 g pro."
9092,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2178,"2017-11-28 04:45:28","All-American Barbecue Chicken","This flavorful chicken entree can travel with you to your tailgate, picnic, or potluck. For one of the most delicious chicken recipes you'll ever bite into, marinate drumsticks in a citrus vinaigrette overnight and stir together a homemade sauce, then pack in an insulated cooler and grill up succulent barbecue chicken once you reach your site.","The day before: If desired, skin chicken. Divide chicken between two resealable plastic bags set in shallow dishes. For marinade, in a small bowl combine 1/2 cup lemon juice, oil, garlic, salt, and 1 teaspoon black pepper. Pour marinade over chicken. Seal bags; turn to coat chicken. Marinate in the refrigerator overnight, turning bags occasionally. Meanwhile, for barbecue sauce, in a large saucepan combine the water, onion, butter, brown sugar, mustard, vinegar, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire sauce, 2 tablespoons lemon juice, and, if desired, cayenne pepper. Return to boiling; reduce heat. Simmer, uncovered, for 50 to 60 minutes or until desired consistency. Transfer to a storage container; cover and chill overnight. Tailgate day: Drain chicken, discarding marinade. Tote chicken and barbecue sauce in an insulated cooler with ice packs. At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Meanwhile, transfer barbecue sauce to a medium disposable foil pan. After chicken has been grilling about 20 minutes, add barbecue sauce to grill to reheat. Brush chicken frequently with barbecue sauce during the last 10 minutes of grilling. Serve chicken with the remaining barbecue sauce. Provide moist towelettes when serving.","3 1/2 - 4 1/2 pounds chicken drumsticks 1/2 cup lemon juice 1/4 cup vegetable oil 4 cloves garlic, minced 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup water 1/3 cup coarsely chopped onion (1 small) 3 tablespoons butter 2 tablespoons packed brown sugar 1 tablespoon yellow mustard 1 tablespoon cider vinegar 1/8 teaspoon freshly ground black pepper 1 cup ketchup 3 tablespoons Worcestershire sauce 2 tablespoons lemon juice 1/8 teaspoon cayenne pepper (optional)","Per serving: 182 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 68 mg chol. , 370 mg sodium , 8 g carb. , 0 g fiber , 6 g sugar , 15 g pro."
8726,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2191,"2017-11-28 04:45:53","Roasted Pepper-Stuffed Burgers",,"In a large bowl combine ground beef, vinegar, the 1/2 teaspoon black pepper, and the 1/4 teaspoon salt. Working on waxed paper, shape mixture into twelve 4-inch-diameter patties. Place cheese and roasted peppers on the center of six of the patties. Top with the remaining six patties; pinch edges together to seal. Place waxed paper with patties on a baking sheet and freeze about 1 hour or until firm. Layer frozen patties between sheets of waxed paper in a freezer container; seal and freeze for up to 1 month. To serve, thaw in a single layer in the refrigerator overnight. Sprinkle patties with additional salt and black pepper. For a charcoal or gas grill, place patties on the grill rack directly over medium-high heat. Cover and grill for 10 to 12 minutes or until patties are done (160 degrees F), turning once halfway through grilling. In a small bowl combine mayonnaise and pesto. Spread cut sides of buns with mayonnaise mixture. Fill buns with burgers and basil leaves.","1 1/2 pounds ground beef 1 tablespoon balsamic vinegar 1/2 teaspoon ground black pepper 1/4 teaspoon salt 12 2 inches mozzarella cheese sticks 1/3 cup chopped roasted red sweet peppers Salt Ground black pepper 1/3 cup mayonnaise 1 tablespoon basil pesto 6 hamburger buns, split and toasted 3/4 cup fresh basil, arugula, or spinach leaves","Per serving: 570 kcal , 38 g fat (13 g sat. fat , 7 g polyunsaturated fat , 11 g monounsaturated fat ), 99 mg chol. , 796 mg sodium , 24 g carb. , 1 g fiber , 4 g sugar , 32 g pro."
8677,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2262,"2017-11-28 04:47:24","Jamaican Shrimp","Jamaican cooks know how to temper spicy peppers with a hint of sweetness. A little honey and a fresh jalapeno capture the magical Caribbean taste in this appetizer.","In a large saucepan cook fresh or frozen shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. Drain immediately and cool. Peel shrimp, leaving tails intact; devein. Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours. For marinade, in a screw-top jar combine salad oil, white wine vinegar, lime juice, jalapeno pepper, honey, and the Jamaican Jerk Seasoning. Cover and shake well to mix; pour over shrimp in plastic bag. Cover and chill for 1 hour, turning bag occasionally. To serve, drain shrimp, reserving marinade. In a largeserving bowl, layer shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle reserved marinade on top. Makes 10 to 12 appetizer servings.","2 pounds fresh or frozen large shrimp in shells 1/4 cup salad oil 3 tablespoons white wine vinegar 2 tablespoons lime juice 1 jalapeno pepper, seeded and finely chopped 1 tablespoon honey 2 teaspoons Jamaican Jerk Seasoning* 1 medium mango, pitted, peeled, sliced, and halved crosswise 1 small lime, halved lengthwise and sliced 1 small red onion, quartered and thiny sliced","Per serving: 102 kcal , 3 g fat (1 g sat. fat , 105 mg chol. , 334 mg sodium , 7 g carb. , 1 g fiber , 11 g pro."
8697,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2264,"2017-11-28 04:47:29","Beer-Mustard Marinade",,"Combine all ingredients. Marinate beef in refrigerator for 4 to 24 hours. Makes 1-1/2 cups, enough for 2 to 3 pounds of pork or beef.","1 cup beer or nonalcoholic beer 1/4 cup Dijon-style mustard or stone-ground mustard 3 tablespoons light-flavor molasses 2 teaspoons white wine Worcestershire sauce 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves",
8732,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2266,"2017-11-28 04:47:33","Island Swordfish with Mango Salsa","A spicy mango-and-avocado salsa, fragrant with a dash of lime, ginger, and hot pepper sauce, adds a truly tropical taste.","Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. For fruit salsa, in a bowl stir together mango or peaches, avocado, red pepper, onion, 2 tablespoons lime or lemon juice, cilantro or parsley, ginger, garlic, and, if desired, hot pepper sauce. Cover and chill up to 4 hours. (Let salsa stand at room temperature 20 minutes before serving.) For marinade, in a small bowl stir together the remaining lime or lemon juice, lime or lemon peel, wine, orange liqueur (if desired), and pepper. Place fish steaks in a shallow dish. Pour marinade over fish. Cover and chill for 1 hour, turning fish occasionally. Drain fish; discard marinade. Place fish steaks on the greased unheated rack of a broiling pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once during cooking. To serve, top fish steaks with fruit salsa. If desired, garnish with green onions. Makes 4 servings.","4 4 ounces fresh or frozen swordfish steaks (about 3/4 inch thick) 1/2 cup chopped fresh or canned mango or frozen peaches, thawed 1/4 cup chopped avocado 1/4 medium red sweet pepper, chopped (1/4 cup) 1/2 small red onion, chopped (2 tablespoons) 1 teaspoon finely shredded lime or lemon peel (set aside) 6 tablespoons lime or lemon juice 1 tablespoon snipped fresh cilantro or parsley 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger 2 cloves garlic, minced Dash bottled hot pepper sauce (optional) 3 tablespoons dry white wine 1 tablespoon orange liqueur (optional) 1/2 teaspoon pepper Green onions (optional)","Per serving: 186 kcal , 7 g fat (2 g sat. fat , 45 mg chol. , 105 mg sodium , 7 g carb. , 23 g pro."
8833,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2271,"2017-11-28 04:47:43","Caramelized Salmon with Citrus Salsa",,"Thaw fish, if frozen. Stir together 2 tablespoons sugar, 1-1/2 teaspoon grated orange peel, salt, and pepper in a small bowl. Rub sugar mixture onto salmon (not on skin side). Place salmon, sugar side up, in a glass baking dish. Cover dish and refrigerate for 8 hours or up to 24 hours. For the Citrus Salsa, combine 1 teaspoon finely shredded orange peel, oranges, pineapple, cilantro, shallot; and jalapeno pepper. Cover; chill up to 24 hours. Lightly coat a grill rack with cooking spray. Arrange medium-hot coals around a drip pan in a covered grill. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the salmon will cook. Count one thousand one, one thousand two, etc. Being able to keep your hand there for a count of four is equal to medium.) Lift fillet from dish; discard liquid in dish. Place fish, skin side down, on the sprayed grill rack directly over the drip pan, not over the coals. Cover and grill about 15 minutes or until fish flakes easily when tested with a fork. To serve, cut fish into six serving-size pieces, cutting to but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish up and away from skin. Serve with salsa. Makes 6 servings.","1 1/2 pounds fresh or frozen salmon fillet with skin, cut 1 inch thick 2 tablespoons sugar 1 1/2 teaspoons grated orange peel 1 teaspoon salt 1/4 teaspoon freshly ground pepper Nonstick cooking spray 1 teaspoon finely shredded orange peel 2 oranges, peeled, sectioned, and chopped 1 cup chopped pineapple or drained, canned, crushed pineapple 2 tablespoons snipped cilantro 1 tablespoon finely chopped shallot 2 teaspoons jalapeno pepper, seeded and finely chopped","Per serving: 145 kcal , 4 g fat (1 g sat. fat , 20 mg chol. , 424 mg sodium , 10 g carb. , 1 g fiber , 17 g pro."
8882,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2273,"2017-11-28 04:47:48","Jerk Seasoning",,"Combine all ingredients. Rub over meat before grilling. Makes about 2/3 cup, enough for 3 pounds poultry, pork, seafood, or vegetables.","1/4 cup sugar 2 tablespoons dried thyme, crushed 2 tablespoons ground allspice 1 tablespoon ground black pepper 1 1/2 teaspoons salt 1 1/2 teaspoons ground red pepper 1 1/2 teaspoons ground nutmeg 3/4 teaspoon ground cloves",
8803,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2275,"2017-11-28 04:47:53","Grilled Caribbean Skewers","Chunks of turkey, beef sirloin, or lamb all soak up the same brandy-ginger citrus marinade, so it's easy to mix and match the meats. Serve the skewers with refreshing Pineapple-Mint Salsa.","For the marinade, in a glass measure combine brandy, olive oil, brown sugar, lime juice, mint, garlic, ginger, salt, and pepper. Pour the mixture into a heavy-duty resealable plastic storage bag. Add the turkey, seal the bag, and press the bag to coat the meat in the marinade. Marinate in the refrigerator for 3 hours. Heat grill. On 8 skewers, thread 4 to 5 pieces of turkey or meat. Grill kebabs over medium-hot heat, 12 to 16 minutes for turkey, or until cooked through; or 10 to 12 minutes for medium-rare beef or lamb (145 degree F). If desired, garnish with lemon wedges and mint sprigs. Makes 8 servings.","1/2 cup brandy 2 tablespoons olive oil 2 tablespoons brown sugar 1 tablespoon fresh lime juice 1 tablespoon chopped fresh mint 1 tablespoon minced garlic 1 teaspoon grated fresh ginger 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 turkey breast, boned, skinned and cut into 1-1/2-inch cubes (3 pounds), or 2 pounds trimmed boneless beef (sirloin, top round, or chuck) or boneless leg of lamb, cut into 1-1/2-inch cubes Lemon wedges (optional) Fresh mint sprigs (optional)","Per serving: 195 kcal , 3 g fat (1 g sat. fat , 83 mg chol. , 230 mg sodium , 7 g carb. , 33 g pro."
8886,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2277,"2017-11-28 04:47:58","Peanut-Ginger Marinade",,"In small bowl gradually stir hot water into peanut butter. (Mixture will stiffen at first.) Stir in chili sauce, soy sauce, oil, vinegar, garlic, ginger, and ground red pepper. Pour over meat. Turn to coat cmeat. Marinate in refrigerator at least 12 hours or up to 24 hours, turning occasionally. Drain meat, discarding marinade. Grill. Makes enough for 3 pounds meat.","1/2 cup hot water 1/2 cup creamy peanut butter 1/4 cup chili sauce 1/4 cup soy sauce 2 tablespoons cooking oil 2 tablespoons vinegar 4 cloves garlic, minced 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger 1/4 teaspoon ground red pepper",
8887,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2278,"2017-11-28 04:48:01","Cajun Rub",,"Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container. Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood).","1 1/2 teaspoons ground white pepper 1 1/2 teaspoons ground black pepper 1 teaspoon ground red pepper 1 teaspoon dried thyme, crushed 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt",
8890,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2279,"2017-11-28 04:48:03","White Bean and Pepper Salad","A lemon-dill vinaigrette and colorful vegetables impart a garden freshness to a simple can of white beans.","In a medium mixing bowl stir together lemon juice, oil, sugar, dill, black pepper, and garlic. Add beans, sweet pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 hours. Makes 6 side-dish servings.","2 tablespoons lemon juice 1 1/2 teaspoons olive oil or salad oil 1/2 teaspoon sugar 1/2 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed, crushed 1/8 teaspoon ground black pepper 1 clove garlic, minced 1 15 ounce can white kidney or navy beans, drained and rinsed 1/2 cup chopped red or green sweet pepper 1/2 cup chopped seeded cucumber 1/4 cup sliced green onions","Per serving: 57 kcal , 1 g fat 111 mg sodium , 11 g carb. , 4 g fiber , 4 g pro."
8719,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2312,"2017-11-28 04:48:57","Honey Apple Ribs","No need to worry about the weather. You can grill or broil these ribs. Apple jelly and honey add sweetness to bottled barbecue sauce for a winning combination.","In a medium saucepan combine barbecue sauce, honey, jelly, catsup, the 1/4 cup water, celery, brown sugar, relish, mustard, and cinnamon. Cook and stir over medium heat until bubbly. Reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat; cool. Meanwhile, place ribs in a Dutch oven. Add water to cover. Bring to boiling. Reduce heat and simmer, covered, 45 minutes or until tender. Drain. Cool slightly. Place ribs in a 3-quart baking dish; pour cooled sauce over ribs. Cover and chill 4 to 24 hours, turning ribs once or twice. Before serving, remove ribs from sauce. Reserve sauce. Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once. (Watch closely to prevent burning.) Heat any remaining sauce until bubbly; pass with ribs. Makes 5 servings.","3/4 cup bottled barbecue sauce 1/3 cup honey 1/3 cup apple jelly 1/4 cup catsup 1/4 cup water 1/4 cup finely chopped celery 1 tablespoon brown sugar 2 teaspoons sweet pickle relish 1 1/2 teaspoons prepared mustard 1/2 teaspoon ground cinnamon 3 1/2 pounds pork loin back ribs, cut into 2- to 3-rib portions","Per serving: 677 kcal , 38 g fat 150 mg chol. , 608 mg sodium , 45 g carb. , 1 g fiber , 37 g pro."
8745,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2313,"2017-11-28 04:49:00","Sweet and Spicy BBQ Ribs","This curry-spiced sauce makes grilled pork ribs finger-licking tasty.","In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper, and garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days. In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Cover and grill for 1-1/2 to 2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking. Makes 8 servings.","1 1/2 cups catsup 3/4 cup white wine vinegar 1/2 cup packed brown sugar 2 tablespoons curry powder 1 tablespoon Worcestershire sauce 1 teaspoon hickory-flavored salt 1 teaspoon pepper 2 - 3 cloves garlic, minced 3 1/2 - 4 pounds pork loin back ribs","Per serving: 444 kcal , 26 g fat (10 g sat. fat , 104 mg chol. , 977 mg sodium , 28 g carb. , 2 g fiber , 26 g pro."
8770,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2314,"2017-11-28 04:49:01","Smoked Ribs","Use your charcoal grill to smoke cook these spice-rubbed pork ribs. Glaze the ribs with a sweet ginger sauce the last 10 minutes of smoking.","For barbecue rub, combine granulated sugar, dry mustard, paprika, turmeric, and celery seed. Rub this mixture onto ribs. Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours. At least 1 hour before cooking, soak wood chips in enough water to cover. Drain chips. In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover grill. Grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary. Ginger Sauce: Meanwhile, prepare Ginger Sauce. In a small bowl combine catsup, brown sugar, soy sauce, water, and ginger. Cover and refrigerate. During the last 10 minutes of cooking, brush generously with Ginger Sauce. Cut ribs into serving-size pieces. Heat and pass any remaining Ginger Sauce. Makes 6 servings.","2 tablespoons granulated sugar 1 1/2 teaspoons dry mustard 1/4 teaspoon paprika 1/4 teaspoon ground turmeric 1/4 teaspoon celery seed 4 pounds pork loin back ribs or pork spareribs 4 cups hickory or fruitwood chips 1/2 cup catsup 1/4 cup packed brown sugar 3 tablespoons reduced-sodium soy sauce 3 tablespoons water 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger","Per serving: 343 kcal , 20 g fat (8 g sat. fat , 79 mg chol. , 599 mg sodium , 20 g carb. , 0 g fiber , 20 g pro."
9120,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2318,"2017-11-28 04:49:10","Spicy Beer-Brined Ribs","If you like your ribs smoky, be sure to add the liquid smoke to this gutsy beer marinade.","For brine, in a large bowl, combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if desired, liquid smoke; stir until salt and brown sugar are dissolved. Cut ribs into 2-rib portions; place in a resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally. Remove ribs from bag; discard brine. Pat dry with paper towels. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1 3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain temperature. Makes 4 servings.","3 12 ounce can beer 3 tablespoons coarse kosher salt 3 tablespoons packed brown sugar 1 tablespoon celery seeds 1 tablespoon cayenne pepper 1 1/2 teaspoons ground black pepper 1 teaspoon liquid smoke (optional) 4 pounds meaty pork spareribs or loin back ribs 1/2 cup Honey-Beer Barbecue Sauce* or bottled barbecue sauce","Per serving: 12 kcal , 95 g fat (38 g sat. fat , 10 g polyunsaturated fat , 43 g monounsaturated fat ), 342 mg chol. , 1559 mg sodium , 16 g carb. , 0 g fiber , 78 g pro."
8968,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2460,"2017-09-25 22:25:36","Three-Cheese Beer Soup",,,,
9025,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2489,"2017-09-25 22:25:39","Cajun Pot Roast",,,,
9145,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2520,"2017-09-25 22:25:46","Root Beer Pulled Pork Sandwiches",,,,
8686,1,"2017-09-22 05:44:30","Make Ahead Meals","Quick & Easy",1,"2017-09-22 04:26:19","Quick & Easy",2942,"2017-09-25 22:26:51","French Pistachio Creamwiches",,,,