recipe.id,recipe.ts,recipe.title,recipe.description,recipe.directions,recipe.ingredients,recipe.nutrition
105,"2017-11-28 04:21:20","Ramen Meat Loaf","This isn't your grandma's meatloaf recipe. Classic meatloaf gets an Asian twist thanks to a ramen noodle stuffing, a hoisin glaze, and a toasted sesame topping.","Preheat oven to 375 degrees F. Line a shallow baking pan with foil; lightly coat with cooking spray. Cook ramen according to package directions, reserving seasoning packet; drain. Stir in butter, half of the seasoning packet, and 2 teaspoons of the chili paste (discard remaining seasoning or save for another use). Meanwhile, in a bowl combine beef, rice crackers, the egg, green onions, ginger, and 2 tablespoons of the hoisin sauce. Transfer meat mixture to a large resealable plastic bag; do not seal bag. Pat mixture into a 10x8-inch rectangle. Cut off the top side of bag. Place ramen mixture lengthwise down the center of the rectangle. Using the bag, roll sides of meat up and over the noodle filling to make a 10-inch-long roll. Transfer roll, seam side down, to the prepared baking pan. Bake 20 minutes. Meanwhile, in a small saucepan combine the remaining 1/4 cup hoisin sauce, remaining 2 teaspoons chili paste, and the rice vinegar. Cook and stir over medium heat until bubbly. Spoon warm sauce over meatloaf. Bake about 10 minutes more or until done in the thickest portion (160 degrees F). If desired, top meatloaf with toasted sesame seeds and additional sliced green onions.","Nonstick cooking spray 1 3 ounce package chicken-flavor ramen noodles 1 tablespoon butter 4 teaspoons Asian chili paste (sambal oelek) or Sriracha sauce 1 pound ground beef 1/2 3 1/2 ounce package rice crackers, finely crushed (about 28 crackers) 1 egg, lightly beaten 1/4 cup sliced green onions 1 1/2 teaspoons grated fresh ginger 1/4 cup plus 2 tablespoons hoisin sauce 1 tablespoon rice vinegar Toasted sesame seeds (optional)","Per serving: 536 kcal , 32 g fat (13 g sat. fat , 1 g polyunsaturated fat , 12 g monounsaturated fat ), 135 mg chol. , 881 mg sodium , 35 g carb. , 1 g fiber , 8 g sugar , 25 g pro."
106,"2017-11-28 04:21:23","Thai Pork Burgers",,"Finely shred lime peel (reserve lime). In a large bowl combine the lime peel, pork, bacon, soy sauce, 1 tablespoon of the Thai Hot Spice, shallot, cilantro, lemongrass, ginger, and garlic. Mix well to combine. Form into 4 patties, 3/4- to 1-inch thick. For a charcoal or gas grill, place the patties on the grill rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in burgers registers 160 degrees F. (Or, preheat broiler. Place patties on the unheated rack of a broiler pan. Broil 5 inches from the heat for 10 to 12 minutes or until done (160 degrees F.). Squeeze juice of half of a lime into a small bowl. Add mayonnaise, chile sauce, and remaining spice mix. Stir to combine. Add coleslaw. Toss to combine. Serve burgers on buns topped with slaw mixture.","1 lime 1 pound ground pork or lamb 5 slices bacon, coarsely chopped 1/4 cup reduced-sodium soy sauce 1 1/2 tablespoons Thai Hot Pepper Spice Mix 1 large shallot, chopped 3 tablespoons chopped fresh cilantro and/or fresh mint 2 tablespoons chopped lemongrass 1 tablespoon grated fresh ginger 3 cloves garlic, chopped 2 tablespoons light mayonnaise 2 teaspoons Asian chili sauce (Sriracha) 1 1/2 cups shredded cabbage with carrot (coleslaw mix) 4 sesame hamburger buns, split and toasted","Per serving: 675 kcal , 42 g fat (13 g sat. fat , 7 g polyunsaturated fat , 17 g monounsaturated fat ), 110 mg chol. , 1277 mg sodium , 40 g carb. , 3 g fiber , 8 g sugar , 33 g pro."
108,"2017-11-28 04:21:25","Mini Turkey Meat Loaves with Fiery Tunisian Sauce","Just add a slice of toast and you've got a meal! This mini turkey meatloaf recipe comes together in a muffin tin to make portioning out single servings a cinch.","Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a large bowl combine the next seven ingredients (through pepper). Add ground turkey and pork; mix well. Lightly press mixture into prepared muffin cups. Bake 30 minutes. Spoon 2 teaspoons of the Fiery Tunisian Sauce over each loaf. Bake 10 minutes more or until turkey is done (165 degrees F). Cool in muffin cups on a wire rack 10 minutes. Remove from muffin cups. Serve with remaining sauce.","Nonstick cooking spray 1 egg, lightly beaten 2/3 cup almond meal 1/2 cup finely chopped green onions 4 cloves garlic, minced 1/2 teaspoon sea salt 1/2 teaspoon caraway seeds, crushed 1/4 teaspoon freshly ground black pepper 12 ounces lean ground turkey 8 ounces ground pork 1 recipe Fiery Tunisian Sauce","Per serving: 412 kcal , 24 g fat (5 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 126 mg chol. , 568 mg sodium , 14 g carb. , 4 g fiber , 6 g sugar , 37 g pro."
109,"2017-11-28 04:21:26","Penne with Tomato-Eggplant Sauce","The secret ingredient that makes this slow cooked pasta sauce taste just like an Italian grandma's recipe? A splash of red wine.","If desired, peel eggplant. Cut eggplant into 1-inch pieces. In a 3-1/2- to 5 1/2-quart slow cooker combine eggplant, tomatoes, tomato paste, mushrooms, onion, wine, the water, oregano, garlic, salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in olives and parsley. Serve over hot cooked pasta. If desired, sprinkle with cheese.","1 medium eggplant 1 28 ounce can Italian-style whole peeled tomatoes in puree, undrained and cut up 1 6 ounce can no-salt-added tomato paste 1 4 ounce can (drained weight) sliced mushrooms, drained 1/2 cup chopped onion (1 medium) 1/4 cup dry red wine or 50% less sodium beef broth 1/4 cup water 1 1/2 teaspoons dried oregano, crushed 2 cloves garlic, minced 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup pitted kalamata olives or ripe olives, sliced 2 tablespoons snipped fresh parsley 4 cups hot cooked whole grain penne pasta 1/4 cup grated or shredded Parmesan cheese (optional)","Per serving: 222 kcal , 2 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 520 mg sodium , 44 g carb. , 11 g fiber , 13 g sugar , 8 g pro."
110,"2017-11-28 04:21:27","Beef Stroganoff Soup",,"Sprinkle steak with salt and pepper. In a Dutch oven melt butter over medium-high heat. Cook steak, half at a time, in hot butter until browned. Set meat aside. Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat 5 to 7 minutes or until mushrooms are tender. Stir in broth, Worcestershire sauce, and tomato paste; bring to boiling. Add noodles; boil gently, uncovered, 5 to 7 minutes or until noodles are tender. In a medium bowl whisk together the 1/2 cup sour cream and flour. Whisk a cup of the soup broth into sour cream mixture until smooth. Return sour cream mixture to soup. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add meat to soup and cook just until meat is heated though. Top servings with parsley and, if desired, additional sour cream.","1 pound beef sirloin steak, trimmed and sliced into bite-size pieces Salt and black pepper 2 tablespoons butter 8 ounces fresh button mushrooms, sliced 1 cup chopped onion 2 cloves garlic, minced 5 cups lower sodium beef broth 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 1 1/2 cups dried egg noodles 1/2 cup sour cream 2 tablespoons all-purpose flour Snipped fresh Italian parsley Sour cream (optional)","Per serving: 248 kcal , 11 g fat (6 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 72 mg chol. , 565 mg sodium , 15 g carb. , 1 g fiber , 4 g sugar , 22 g pro."
111,"2017-11-28 04:21:30","Basil Halibut with Jalapeno Butter","We like to serve this spicy fish dish with plenty of fresh lime wedges.","Brush fish with oil and sprinkle lightly with salt and pepper. For a gas or charcoal grill, grill fillets on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once. Meanwhile, heat butter in large skillet over medium heat. Add jalapeno peppers; cook and stir for 5 minutes or until tender and just beginning to lightly brown. Place fish on plates and top with basil; spoon jalapeno-butter mixture over fish. Serve with lime quarters.","4 6 ounces firm whitefish fillets (such as cod, halibut, or flounder), rinsed and patted dry 1 tablespoon canola oil Salt and ground black pepper 6 tablespoons butter 2 fresh jalapeno peppers, stemmed, seeded, and cut into thin strips* 1/4 cup snipped fresh basil 1 lime, cut into quarters","Per serving: 419 kcal , 31 g fat (13 g sat. fat , 5 g polyunsaturated fat , 10 g monounsaturated fat ), 148 mg chol. , 370 mg sodium , 2 g carb. , 1 g fiber , 1 g sugar , 33 g pro."
112,"2017-11-28 04:21:32","Beef Nachos with Blender Salsa","There's nothing better than beef nachos for your next Mexican fiesta! Since the homemade blender salsa comes together in a flash, you can have this hearty beef and bean dish on your table in less than 30 minutes.","Preheat broiler. In a large skillet cook ground beef over medium heat until browned, breaking up any large pieces of meat. Drain fat. Stir in kidney beans, salt, and pepper. Heat through. Remove from heat; cover and set aside. Meanwhile, set aside 2 tablespoons green onion and 2 tablespoons cilantro. In a blender combine remaining green onions, tomatoes, cilantro, chili powder, garlic powder, and cumin. Blend until smooth. Set aside. On a baking sheet arrange chips in a single layer. Sprinkle with cheese. Broil 5 to 6 inches from heat for 2 to 3 minutes or until cheese is melted. Top with ground beef mixture and about half the salsa. Broil for 2 to 3 minutes or until heated through. To serve, top with reserved onion and cilantro.","12 ounces ground beef 1 cup canned kidney beans, rinsed and drained 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 bunch green onions, sliced 2/3 cup coarsely chopped fresh cilantro 1 14 1/2 ounce can fire roasted tomatoes, undrained 2 teaspoons chili powder 1 1/2 teaspoons garlic powder 1 teaspoon ground cumin 4 cups corn tortilla chips 1 cup shredded cheddar cheese (4 ounces)","Per serving: 471 kcal , 26 g fat (11 g sat. fat , 3 g polyunsaturated fat , 9 g monounsaturated fat ), 86 mg chol. , 1019 mg sodium , 31 g carb. , 6 g fiber , 5 g sugar , 29 g pro."
113,"2017-11-28 04:21:34","Chile-Lime Pork","This healthy pork recipe requires just 10 minutes of prep time! Coat the pork tenderloin in zesty marinade the moment you walk in the door after work, allow the flavors to infuse for an hour, then grill for a low effort yet crowd-pleasing healthy pork meal.","Finely shred peel from limes; juice limes. Place pork in a resealable plastic bag. Add lime peel and juice, cilantro, olive oil, garlic, chili powder, onion powder, salt, and cayenne pepper. Seal bag; knead bag to combine. Set bag in a large bowl and marinate in the refrigerator for 1 to 2 hours. Drain pork, discarding marinade. Adjust grill for indirect cooking. Place the pork over the drip pan. Cover and grill for 25 to 30 minutes or until done (145 degrees F). Remove and let stand for 3 minutes. To serve, cut meat into 1/2-inch thick slices. Serve with guacamole and lime wedges. Sprinkle with additional cilantro, if desired.","2 limes 1 1 pound pork tenderloin 1/4 cup snipped fresh cilantro 2 tablespoons olive oil 4 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon onion powder 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper Purchased guacamole Lime wedges","Per serving: 188 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 74 mg chol. , 160 mg sodium , 4 g carb. , 2 g fiber , 1 g sugar , 24 g pro."
114,"2017-11-28 04:21:35","Bacon-Cheddar Chipotle Chicken Panini","This panini sandwich is a lighter take on a deli shop favorite. Think of it like a BLT with bonus ingredients!","In a bowl stir together sour cream, dressing, and chipotle pepper. Spread one side of each bread slice with the chipotle cream. Top one slice of bread with chicken, tomato, bacon, spinach leaves, and cheese, then add the second bread slice. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat griddle over medium heat or according to manufacturer's directions. Add sandwiches (in batches if needed). If using griddle or grill, close lid and cook 2 to 3 minutes or until bread is toasted. (If using a skillet, place a heavy plate on top of sandwiches. Cook 1 to 2 minutes or until bottoms are toasted. Carefully remove plate. Turn sandwiches over and top with plate. Cook 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half; serve warm.","2 tablespoons light sour cream 2 tablespoons bottled light ranch salad dressing 1/4 teaspoon ground chipotle or ancho chile pepper 4 3/4 inch thick slices wheat or whole grain bread from a 10-inch round loaf 8 ounces thinly sliced cooked chicken breast* 2 roma tomatoes, trimmed and thinly sliced crosswise 4 slices lower-sodium, less-fat bacon, crisp cooked 1 cup fresh baby spinach leaves 4 slices reduced-fat cheddar cheese (3 oz.) Nonstick cooking spray","Per serving: 407 kcal , 13 g fat (4 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 69 mg chol. , 645 mg sodium , 38 g carb. , 7 g fiber , 6 g sugar , 32 g pro."
115,"2017-11-28 04:21:36","Grilled Fish Tacos with Chipotle Cream","Grilled Fish Tacos are customizable on corn or flour tortillas. We recommend some salsa and avocado.","Preheat gas or charcoal grill. Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas, if using, and wrap in foil. For chipotle cream, in another small bowl stir together sour cream and chopped chipotle pepper; set aside. For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals until fish just flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (Allow 4 to 6 minutes per 1/2-inch thickness of fish). (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.) Top tostada shells or fill warm tortillas with lettuce, fish, and avocado slices. Serve with fresh salsa, chipotle cream, lime wedges, and cilantro, if desired.","1 pound fresh skinless red snapper, tilapia or sole fillets, about-1/2 inch thick 1 tablespoon cooking oil 1 teaspoon ancho chili powder 1/2 teaspoon ground cumin 1/4 teaspoon each salt and freshly ground black pepper 1/2 cup dairy sour cream 1 teaspoon chipotle chile pepper in adobo sauce, finely chopped 6 6 inches tostada shells or corn tortillas 2 cups shredded romaine lettuce or packaged shredded cabbage with carrot (coleslaw mix) 1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional) 1 cup refrigerated fresh salsa 1 lime, cut into wedges Snipped cilantro (optional)",
116,"2017-11-28 04:21:39","Sausage, Beans, and Greens","Escarole, a type of endive, is typically used in salads, but it makes a great addition to this hearty one-pot dish.","In a large saucepan cook Italian sausage and onion over medium heat about 5 minutes or until onion is tender. Drain off fat. Add beans, escarole or spinach, chicken broth, wine, and thyme. Bring to boiling; reduce heat. Cover; simmer 5 minutes. Ladle into serving bowls. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.","1/2 pound hot or mild fresh Italian sausage links, bias-sliced into 1/2-inch pieces 1/2 cup chopped onion 2 19 ounce can white kidney beans (cannellini), drained and rinsed 2 cups coarsely chopped escarole or spinach 3/4 cup reduced-sodium chicken broth 1/4 cup dry white wine or reduced-sodium chicken broth 2 tablespoons snipped fresh thyme or 1 teaspoon dried thyme, crushed 1/4 cup finely shredded Parmesan cheese (optional)","Per serving: 397 kcal , 14 g fat (5 g sat. fat , 38 mg chol. , 993 mg sodium , 41 g carb. , 12 g fiber , 20 g pro."
117,"2017-11-28 04:21:42","Turkey Burgers with Mustard Sauce","A little honey mustard goes in the burger mixture and in the sauce that tops them in this easy dinner recipe.","For bread crumbs, in blender or food processor coarsely process one roll. In large bowl combine turkey, egg, 1 cup of the crumbs, 1 tablespoon of the mustard, and the salt and pepper. Shape turkey mixture into four patties. In extra-large nonstick skillet cook turkey patties in hot oil over medium heat for 12 minutes, turning once, or until no longer pink (165 degrees F). 3. For mustard sauce, in small bowl combine mayonnaise and remaining 2 tablespoons mustard. Spread some sauce on remaining four rolls. Layer turkey patty, tomato, avocado, a dollop of sauce, and roll top. Makes 4 servings.","5 Kaiser rolls or hamburger buns 1 pound ground turkey 1 egg, lightly beaten 3 tablespoons honey mustard 1/4 teaspoon black pepper 1/4 teaspoon salt 1 tablespoon olive or vegetable oil 1/3 cup light mayonnaise 1 medium tomato, sliced 1 medium avocado, pitted, peeled, and sliced","Per serving: 610 kcal , 31 g fat (6 g sat. fat , 9 g polyunsaturated fat , 13 g monounsaturated fat ), 149 mg chol. , 778 mg sodium , 51 g carb. , 6 g fiber , 5 g sugar , 31 g pro."
118,"2017-11-28 04:21:44","Pasta with Chicken, Sausages, and Peppers","Take your choice of linguine, fettuccine, or penne pasta for this bursting-with-flavor dish.","Cut chicken into thin bite-size strips; set aside. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more. Serve sauce over pasta. Makes 4 servings.","1 pound skinless, boneless chicken thighs 1/2 pound fresh hot or mild Italian sausage links, sliced 2 red, yellow, or green sweet peppers, cut into thin strips 1 medium onion, cut into wedges 1 14 1/2 ounce can diced tomatoes, undrained 1/2 cup dry red or white wine 1 teaspoon dried Italian seasoning, crushed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon cornstarch 1/4 cup tomato juice or water 3 cups hot cooked pasta","Per serving: 514 kcal , 15 g fat (5 g sat. fat , 103 mg chol. , 960 mg sodium , 40 g carb. , 3 g fiber , 41 g pro."
121,"2017-09-25 22:17:48","Fresh and Light Dinner Recipes",,,,
122,"2017-09-25 22:17:48","Dump and Bake Casseroles",,,,
123,"2017-09-25 22:17:48","One-Pot Pasta: Forget Waiting for Water to Boil",,,,
124,"2017-09-25 22:17:48","Put an Egg On It!",,,,
127,"2017-09-25 22:17:53","Tasty 5-Ingredient Dinners",,,,
147,"2017-11-28 04:22:00","Chicken, Tomato, and Cucumber Salad","Substitute fish for chicken, zucchini or carrots for cucumbers, or halved cherry or grape tomatoes for sliced tomatoes. Say yes to this tomato and cucumber salad.","In a large skillet heat 1 tablespoon of the oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time. For vinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine. On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired, sprinkle with feta cheese. Drizzle vinaigrette over salads.","5 tablespoons olive oil 1 - 1 1/4 pounds chicken breast tenders Salt Ground black pepper 1/4 cup cider vinegar or white wine vinegar 1 tablespoon snipped fresh thyme 1 teaspoon sugar 1 medium cucumber, cut into thin ribbons 2 tomatoes, sliced 1/2 cup pitted green olives, halved and/or sliced 4 ounces feta cheese, crumbled (optional)","Per serving: 336 kcal , 23 g fat (3 g sat. fat , 3 g polyunsaturated fat , 15 g monounsaturated fat ), 73 mg chol. , 569 mg sodium , 7 g carb. , 2 g fiber , 4 g sugar , 25 g pro."
149,"2017-09-25 22:17:53","Savory Oatmeal Switch-Ups",,,,
150,"2017-09-25 22:17:53","Easy Suppertime Shortcuts",,,,
151,"2017-11-28 04:22:11","Winter Bulgur Salad with Olive Dressing","For a lighter take on a whole grain salad, this base uses equal parts bulgur and chopped cauliflower.","Place bulgur in a large heat-proof bowl. Pour the boiling water over bulgur; cover. Let stand 15 minutes. Meanwhile, place cauliflower in a food processor. Pulse three to five times, until just finely chopped. For Olive Dressing: In a small bowl stir together olives, lemon juice, olive oil, and garlic. Season with black pepper to taste. Drain bulgur; return to bowl. Stir in cauliflower. Arrange the bulgur mixture, chicories, celery, and cheese on a platter. Serve with Olive Dressing.","1 cup bulgur 2 cups boiling water 1/2 medium head cauliflower, chopped (2 cups) 1/2 cup pitted kalamata and/or green olives, coarsely chopped 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1 clove garlic, minced Freshly ground black pepper 4 cups torn chicories like escarole, radicchio, and/or endive 6 celery stalks, thinly bias sliced 4 ounces feta cheese, crumbled","Per serving: 361 kcal , 21 g fat (6 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 25 mg chol. , 744 mg sodium , 35 g carb. , 8 g fiber , 3 g sugar , 10 g pro."
152,"2017-11-28 04:22:12","Classic Peanut Butter Cookies","The simple combination of savory but sweet peanut butter incorporated into a smooth, buttery dough gives this cookie its signature nutty flavor.","In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.","1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar or 1/4 cup honey 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 1/2 teaspoon vanilla 1 1/4 cups all-purpose flour Granulated sugar","Per serving: 87 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 13 mg chol. , 70 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro."
153,"2017-11-28 04:22:13","Barley and Edamame Salad with Red Pepper Drizzle","A mix of barley and edamame give this salad real sticking power. With a unique roasted red pepper drizzle, this salad will definitely be one of your new go-to recipes.","In a medium saucepan bring water to boiling; add barley. Reduce heat and simmer, covered, 30 minutes. Stir in edamame. Cover and cook10 minutes more or until barley is tender. Drain off any liquid. Cool slightly. Meanwhile, for red pepper drizzle, in a blender or food processor combine the next five ingredients (through garlic) and 2 Tbsp. of the almonds. Cover and pulse until smooth. Season to taste with salt and black pepper. Arrange spinach, barley mixture, avocado, and cucumber on a platter. Drizzle with red pepper drizzle and sprinkle with remaining almonds. If desired, sprinkle with cheese.","2 cups water 2/3 cup uncooked regular barley 2 cups frozen shelled edamame 1 cup bottled roasted red sweet peppers 2 tablespoons chopped fresh basil 2 tablespoons lemon juice 1 tablespoon olive oil 2 cloves garlic, peeled 1/2 cup toasted almonds, chopped* Salt and black pepper 2 cups baby spinach or baby arugula 1 avocado, halved, seeded, peeled, and sliced 1 medium cucumber, seeded and cut into chunks 1/4 cup crumbled goat cheese (chevre) or ricotta salata (optional)","Per serving: 400 kcal , 20 g fat (2 g sat. fat , 5 g polyunsaturated fat , 11 g monounsaturated fat ), 0 mg chol. , 182 mg sodium , 42 g carb. , 15 g fiber , 6 g sugar , 18 g pro."
154,"2017-11-28 04:22:17","Mushroom & Cheese Sourdough Toasts","Clean mushrooms with a quick rinse, then pat dry with paper towels. Try varieties beyond buttons, such as chanterelles, creminis, and oysters.","Preheat broiler. In a large skillet heat olive oil and butter over medium-high heat. When butter has melted, add mushrooms and garlic. Cook 6 minutes or until mushrooms are tender and brown, stirring occasionally. Remove from heat. Season to taste with thyme, salt, and black pepper. Transfer to a bowl. In the same skillet heat 1 tsp. olive oil over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely set and yolks start to thicken. Meanwhile, arrange bread slices on a baking sheet. Broil 4 inches from heat for 1 minute on each side or until toasted. Place a slice of cheese on each bread slice; broil 1 minute more or until cheese melts and starts to bubble. Remove from oven. Top cheese with mushroom mixture and eggs. Sprinkle with fresh herbs or microgreens.","2 tablespoons extra-virgin olive oil 1 tablespoon butter 6 cups sliced assorted mushrooms 2 cloves garlic, minced 1 tablespoon chopped fresh thyme Coarse salt and freshly ground black pepper 4 eggs 4 1/2-inch thick slices rustic sourdough bread 2 cups sliced semisoft cheese, such as Taleggio or Fontina","Per serving: 482 kcal , 33 g fat (15 g sat. fat , 3 g polyunsaturated fat , 13 g monounsaturated fat ), 259 mg chol. , 759 mg sodium , 20 g carb. , 2 g fiber , 5 g sugar , 28 g pro."
164,"2018-05-06 21:55:16","Primavera Chicken Vegetable Soup","Chicken soup recipes transform into springy supper material with the addition of seasonal vegetable soup staples like peas, green onions, and asparagus. Serve this slow cooker chicken primavera soup with a basket of rolls to soak up every drop of the savory broth.","Place chicken in a 3 1/2- or 4-quart slow cooker. Add broth, carrots, celery, wine, thyme, sage, rosemary, pepper, and garlic. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Using tongs, transfer chicken to a platter. If using low-heat setting, turn to high-heat setting. Stir in asparagus, peas, and green onions. When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Return shredded chicken to cooker. Cover and cook for 30 minutes more or until heated through. If desired, sprinkle each serving with parsley.","2 whole chicken legs (drumstick and thigh) (1 1/4 pounds total), skinned 1 32 ounce carton chicken broth 1 cup coarsely chopped carrots (2 medium) 1/2 cup sliced celery (1 stalk) 1/2 cup dry white wine or chicken broth 1/2 teaspoon dried thyme, crushed 1/2 teaspoon ground sage 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon ground black pepper 3 cloves garlic, minced 1 cup asparagus spears cut into 1-inch pieces (8 ounces) 1/2 cup frozen peas 1/4 cup sliced green onions (2) Coarsely snipped fresh Italian (flat-leaf) parsley (optional)","Per serving: 250 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 113 mg chol. , 1105 mg sodium , 11 g carb. , 3 g fiber , 4 g sugar , 33 g pro."
165,"2017-11-28 04:22:20","Gluten Free Asparagus-Tuna Casserole",,"Preheat oven to 375 degrees F. In a large saucepan cook pasta according to package directions, adding potatoes for the last 4 minutes of cooking; drain. Meanwhile, in a large Dutch oven heat 2 tablespoons of the butter over medium heat. Add onion; cook about 3 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Gradually stir in milk; add lemon peel. Cook and stir until thickened and bubbly. Gradually add provolone, stirring until melted. Gently fold in cooked pasta mixture, asparagus, tuna, and olives. Transfer mixture to a 3-quart baking dish. For topping, in a small bowl heat the remaining butter over medium heat until melted. Stir in bread crumbs and Parmesan cheese. Sprinkle on top of tuna mixture. Bake for 25 to 30 minutes or until tuna mixture is heated through and topping is golden.","1 cup dried gluten-free penne pasta 1 pound tiny new potatoes, cut into 1/2-inch pieces 3 tablespoons butter 1/4 cup chopped onion 2 tablespoons gluten-free all-purpose flour 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 1/4 cups milk 2 teaspoons finely shredded lemon peel 4 ounces provolone cheese, shredded (1 cup) 1 1/2 pounds fresh green, white, and/or purple asparagus spears, trimmed and cut into 1-inch pieces 3 4 1/2 ounce cans tuna packed in roasted garlic olive oil, undrained* 1/2 cup pitted kalamata olives, halved 1/4 cup gluten-free soft bread crumbs 1 ounce Parmesan cheese, finely shredded (1/4 cup)","Per serving: 518 kcal , 28 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 65 mg chol. , 728 mg sodium , 38 g carb. , 5 g fiber , 7 g sugar , 28 g pro."
166,"2017-11-28 04:22:21","Grilled Cheese and Fruit Sandwich","A sturdy bread, such as ciabatta, holds up well on the grill. The cheese melts over pears or apple slices for a crispy sweet sensation.","Spread one side of each bread slice lightly with softened butter. Spread other side of 4 of the bread slices with jam. Top jam side of bread with cheese. Top cheese with pear and almonds or pecans. Top with remaining bread slices, butter side up. Preheat an indoor electric grill. Place sandwiches on grill rack. If using a covered grill, close lid. Grill sandwiches until bread is golden and cheese is melted. (For a covered grill, allow 3 to 4 minutes. For an uncovered grill, allow about 6 minutes, turning once halfway through grilling.) Or, place sandwiches on a griddle over medium heat. Cook 5 to 6 minutes or until golden and cheese is melted, turning once. Makes 4 sandwiches.","8 slices white or egg bread, cut 1/2 inch thick 2 tablespoons softened butter 1/4 cup fig or plum jam 4 ounces thinly sliced Havarti or Monterey Jack cheese 1 small pear or apple, thinly sliced 2 tablespoons sliced almonds or chopped pecans, toasted","Per serving: 400 kcal , 20 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 50 mg chol. , 528 mg sodium , 46 g carb. , 3 g fiber , 16 g sugar , 13 g pro."
167,"2017-11-28 04:22:23","Spring Salad","Showy sliced radishes and strawberries pop against green beans and sugar snap peas. This salad is the perfect start to any spring meal.","For dressing, in a screw-top jar combine vinegar, oil, chopped strawberries, sugar, tarragon, salt, and pepper. Cover; shake until combined. Set aside. In a large pot cook green beans and peas in boiling water for 2 minutes. Drain; rinse with cold water. In a large bowl toss cooked beans and peas with dressing. Cover; chill for 30 minutes or up to 4 hours. Stir in radishes and sliced strawberries before serving.","1/3 cup cider vinegar 1/4 cup canola oil 1/4 cup chopped fresh strawberries 2 tablespoons sugar 2 tablespoons snipped fresh tarragon 1/4 teaspoon salt 1/4 teaspoon cracked black pepper 8 ounces green beans, trimmed 8 ounces sugar snap peas, trimmed 4 ounces radishes, sliced (about 1 cup) 1 cup sliced or quartered strawberries","Per serving: 140 kcal , 9 g fat (1 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 0 mg chol. , 110 mg sodium , 13 g carb. , 3 g fiber , 9 g sugar , 2 g pro."
168,"2018-05-06 21:55:32","Grilled Flank Steak Salad","For a healthy yet hearty dinner for two, try this grilled flank steak salad. A zesty cilantro dressing, grilled corn, and avocado make this a Mexican meal masterpiece.","Prepare Cilantro Dressing and divide it into two portions. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour one portion of the Cilantro Dressing over steak; set remaining dressing aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes. Coat sweet peppers, corn, and green onions with cooking spray. For a charcoal grill, place steak and corn on the grill rack directly over medium coals. Grill, uncovered, until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes of grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and then vegetables on grill rack over heat. Cover and grill as above.) Thinly slice steak against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in ""sheets."" To serve, divide romaine lettuce between two bowls. Place steak, grilled vegetables, tomatoes, and, if desired, avocado slices on lettuce. Drizzle salads with the reserved portion of Cilantro Dressing.","1 recipe Cilantro Dressing 8 ounces beef flank steak 2 small yellow and/or red sweet peppers, halved 1 ear fresh sweet corn 2 green onions, trimmed Nonstick cooking spray 2 cups torn romaine lettuce 4 cherry tomatoes, halved 1/4 of a small avocado, peeled and thinly sliced (optional)","Per serving: 337 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 47 mg chol. , 375 mg sodium , 31 g carb. , 5 g fiber , 13 g sugar , 29 g pro."
172,"2017-11-28 04:22:28","Easy Taco Soup",,"In a large skillet cook ground meat over medium-high heat until browned. Drain fat if necessary. In a 4- to 6-quart slow cooker combine meat and next eight ingredients (through taco seasoning mix). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. If desired, serve with desired toppings.","1 pound ground beef or uncooked ground turkey 1 15 ounce can black-eyed peas, rinsed and drained 1 15 ounce can black beans, rinsed and drained 1 15 ounce can red kidney beans, rinsed and drained 1 15 ounce can chili beans in chili gravy, undrained 1 14 1/2 ounce can Mexican-style stewed tomatoes, undrained and snipped 2 14 1/2 ounce cans lower sodium beef broth 1 11 ounce can whole kernel corn with sweet peppers, drained 1 1 1/4 ounce envelope taco seasoning mix Desired toppings: shredded cheese, sliced jalapenos, chopped avocado, snipped cilantro, and/or tortilla chips (optional)","Per serving: 391 kcal , 12 g fat (4 g sat. fat , 0 g polyunsaturated fat , 5 g monounsaturated fat ), 40 mg chol. , 1368 mg sodium , 47 g carb. , 11 g fiber , 7 g sugar , 22 g pro."
173,"2017-09-25 22:17:59","5-Minute Lunch Box Ideas",,,,
174,"2017-09-25 22:17:59","Don't Miss the Trend! Try a Buddha Bowl",,,,
175,"2017-09-25 22:17:59","Adorable Lunch Box Recipes for Kids",,,,
176,"2017-09-25 22:17:59","Lunch Wrap Recipes That'll Impress Your Coworkers",,,,
181,"2017-11-28 04:22:44","Pizza Pie","This double-crust pizza recipe, which calls for refrigerated unbaked pie crust, is filled with Italian sausage, mushrooms, and cheese.","Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside. Meanwhile, cook sausage until brown; add pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in mushrooms. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.","1 15 ounce package (2 crusts) folded refrigerated unbaked piecrusts 1 tablespoon cornmeal 1/2 pound bulk Italian sausage or pork sausage 1/2 3 1/2 ounce package sliced pepperoni 1 4 ounce can mushroom stems and pieces, drained 2 cups shredded mozzarella and/or cheddar cheese (8 ounces) 1 cup Hot and Spicy Pizza sauce 1 teaspoon milk or water","Per serving: 588 kcal , 48 g fat (8 g sat. fat , 70 mg chol. , 1177 mg sodium , 41 g carb. , 20 g pro."
183,"2017-11-28 04:22:45","Thin Crust Pepperoni and Vegetable Pizza","Thin crust pizza fans will treasure this quick and easy technique. Simply top a tortilla with your favorite vegetables and meats and a bit of mozzarella cheese.","Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degrees F. In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside. In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender. Spread pizza sauce mixture evenly on tortillas. Top with pepperoni and the cooked vegetable mixture. Sprinkle with cheese. Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.","1/3 cup chopped bottled roasted red sweet peppers 1/3 cup pizza sauce 2 teaspoons olive oil 1/2 cup sliced red onion 1/2 cup chopped green sweet pepper (1 small) 1/2 cup sliced fresh mushrooms 2 10-inch whole grain tortillas 16 thin slices cooked turkey pepperoni (about 1/4 cup) 1 cup shredded part-skim mozzarella cheese (4 ounces)","Per serving: 253 kcal , 11 g fat (4 g sat. fat , 3 g monounsaturated fat ), 25 mg chol. , 625 mg sodium , 24 g carb. , 4 g fiber , 3 g sugar , 14 g pro."
185,"2017-11-28 04:22:48","Chicken-Artichoke Pizza","Ready-to-bake Italian bread shell serves as the crust for this pizza recipe that's generously topped with chicken, artichoke hearts, zucchini, and sweet peppers.","Drain artichoke hearts, reserving liquid. Cut artichoke hearts into bite-size pieces; set aside. Rinse chicken; pat dry. Cut into cubes and set aside. In a large skillet cook and stir zucchini and sweet pepper in hot oil until crisp-tender; remove from skillet. Add mushrooms and green onions to skillet. Cook and stir until just tender; remove from skillet. In the same skillet cook chicken, half at a time, for 2 to 3 minutes or until no longer pink. Return all chicken to skillet. Stir in reserved artichoke hearts and liquid, tomatoes, olives, vinegar, garlic powder, seasoned salt, oregano, and basil. Combine cornstarch and water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Return all vegetables to skillet; stir until combined. Place bread shell on a lightly greased or parchment-lined baking sheet. Top with chicken mixture. Sprinkle with mozzarella cheese and Parmesan cheese. Bake in a 425 degree F oven for 10 to 12 minutes or until mozzarella cheese melts and pizza is heated through. Let stand 5 minutes before serving. Makes 6 servings.","1 6 1/2 ounce jar marinated artichoke hearts 3/4 pound boneless skinless chicken breast halves 2 medium zucchini and/or yellow summer squash, thinly sliced 1 small red or green sweet pepper, chopped 1 tablespoon olive oil or cooking oil 1 1/2 cups sliced fresh mushrooms 2 green onions, thinly sliced 2 plum or small tomatoes, sliced 1 2 1/4 ounce can sliced pitted ripe olives 3 tablespoons vinegar 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt 1/2 teaspoon dried oregano, crushed 1/2 teaspoon dried basil, crushed 1 tablespoon cornstarch 1 tablespoon water 1 16 ounce package Italian bread shell (12-inch Boboli) 1 1/2 cups shredded mozzarella cheese (6 ounces) 1/4 cup grated Parmesan cheese","Per serving: 491 kcal , 23 g fat (7 g sat. fat , 71 mg chol. , 937 mg sodium , 42 g carb. , 34 g pro."
186,"2017-11-28 04:22:51","Nacho Cheese Chowder","Sprinkle crushed tortilla chips on each serving of this chock-full-of-cheese ground beef soup.","In a large saucepan, cook beef, green pepper, and onion until meat is browned and vegetables are tender. Drain off fat. Stir in milk, soup, corn, tomato, and cheese spread. Cook about 5 minutes or until soup is hot. Makes 4 main-dish servings.","1/2 pound ground beef 1 medium green pepper, chopped 1 small onion, chopped 1 11 ounce can condensed nacho cheese soup 2 cups milk 1 cup frozen whole kernel corn 1 medium tomato, chopped 1/2 8 ounce jar Mexican-style cheese spread","Per serving: 407 kcal , 21 g fat (11 g sat. fat , 74 mg chol. , 1043 mg sodium , 29 g carb. , 3 g fiber , 24 g pro."
187,"2017-11-28 04:22:53","Eggs 'n' Taters","Ready in 20 minutes, this egg and potato combo is delicious for breakfast, lunch, or dinner.","In a 10-inch skillet heat cooking oil over medium heat. Carefully add frozen potatoes. Cook about 8 minutes or until potatoes are done, turning occasionally. Drain on paper towels. Drain all but about 1 tablespoon of oil from skillet. In a mixing bowl beat together the eggs, milk, and oregano. Add egg mixture to skillet. Cook, without stirring, over medium heat until mixture begins to set on bottom and around edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Sprinkle cooked potatoes over eggs. Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked throughout but are still glossy and moist. Remove from heat and sprinkle with cheese. Makes 4 servings.","1/4 cup cooking oil 1/2 16 ounce package frozen fried potato nuggets 6 eggs 1/3 cup milk 1/4 teaspoon dried oregano, crushed 1/2 cup shredded cheddar cheese (2 ounces)","Per serving: 413 kcal , 30 g fat (8 g sat. fat , 335 mg chol. , 210 mg sodium , 20 g carb. , 2 g fiber , 15 g pro."
188,"2017-11-28 04:22:55","Roasted Pear Ham Melt","A slather of red pepper jelly gives these melty sandwiches sweet heat.","Preheat oven to 425 degrees F. In a large shallow baking pan toss pear slices with 2 tablespoons olive oil. Roast 20 to 25 minutes or until very tender. Cool slightly. Spread all bread slices with pepper jelly. Layer 4 of the bread slices with ham, roasted pear slices, and cheese. Top with remaining bread slices, spread sides down. Brush both sides of each sandwich with additional olive oil. Heat a large skillet or griddle over medium heat. Cook sandwiches 2 to 3 minutes or until bottoms are golden and cheese is melted, turning once halfway through cooking.","4 pears, cored and cut lengthwise into 1/2-inch thick slices 2 tablespoons olive oil 8 1/2-inch thick white bread slices 1/2 cup red pepper jelly 8 ounces thinly sliced ham 4 slices white cheddar cheese","Per serving: 709 kcal , 22 g fat (7 g sat. fat , 3 g polyunsaturated fat , 10 g monounsaturated fat ), 54 mg chol. , 1286 mg sodium , 106 g carb. , 9 g fiber , 43 g sugar , 24 g pro."
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."
190,"2017-11-28 04:23:01","Mango Chili Chicken","Whip up this Mango Chili Chicken and serve over rice for a dinner filled with Caribbean spice. The sweet flavor of mango tames the heat that comes with the chicken and adds a whole new layer of flavor to this spicy chicken recipe.","For sauce, combine first four ingredients; set aside. Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated). Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice. Makes 4 servings.","1/3 cup mango chutney, snipped 2 teaspoons hot chili garlic sauce 1 teaspoon minced fresh ginger 1 teaspoon minced garlic 2 teaspoons cooking oil 1 - 3 small dried hot chili peppers 1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces 1 red sweet pepper, cut into 1- to 2-inch strips 1 mango, seeded, peeled, and cut into thin strips 2 cups hot cooked rice","Per serving: 367 kcal , 5 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 66 mg chol. , 124 mg sodium , 52 g carb. , 3 g fiber , 29 g pro."
191,"2017-11-28 04:23:02","Egg and Wilted Spinach Salad","Granny Smith apples and blue cheese are hiding next to the eggs and spinach, but when you take a bite, you'll certainly taste their deliciously tangy flavor!","In a large serving bowl place spinach; set aside. In a very large skillet cook apple slices in 2 tablespoons of the olive oil for 3 to 4 minutes or until tender. Stir in balsamic vinegar and honey. Bring to just boiling. Add to spinach in serving bowl; toss to just combine and slightly wilt. In the same skillet heat remaining 1 tablespoon olive oil over medium heat. Break four eggs into skillet. Sprinkle with half of the blue cheese, 1/8 teaspoon each salt and pepper. Reduce heat to low; cook 4 to 5 minutes or until whites are set. For more doneness, cover the last 2 minutes. Repeat with remaining eggs and blue cheese. Place two eggs on each serving. Makes 4 servings.","1 5 ounce bag baby spinach 2 medium Granny Smith apples, cored and sliced 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey 8 eggs 4 ounces blue cheese, crumbled (1/2 cup)","Per serving: 412 kcal , 28 g fat (10 g sat. fat , 3 g polyunsaturated fat , 13 g monounsaturated fat ), 444 mg chol. , 686 mg sodium , 21 g carb. , 3 g fiber , 16 g sugar , 20 g pro."
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."
193,"2017-11-28 04:23:07","Mop Sauce Pizza","An apple juice-vinegar mixture acts as the sauce for this bacon-topped chicken pizza.","Prepare Mop Sauce. Meanwhile, remove skin from chicken and discard. Remove meat from bones; discard bones. Use two forks to pull chicken into small pieces (you should have 3 to 4 cups). Set meat aside. Preheat oven to 450 degree F. Place bread shell or pizza crust on a large greased or parchment-lined baking sheet. Bake for 5 minutes. Remove from oven. Spread Mop Sauce over bread shell or crust to within 1/2 to 1 inch of the edge. Sprinkle with 2 cups of the chicken (save remaining chicken for another use), cheese and sweet pepper. Sprinkle with bacon. Bake for 10 to 12 minutes more or until cheese is just melted and bubbly. Cut into wedges. Serve immediately. Makes 6 servings.","1 recipe Mop Sauce (see recipe below) 1 large deli-roasted chicken 1 12 inch Italian bread shell (Boboli) or prebaked pizza crust 4 ounces smoked provolone cheese, shredded (1 cup) 1/4 cup chopped green sweet pepper 4 slices pepper bacon or regular bacon, cooked, drained, and chopped","Per serving: 433 kcal , 15 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 64 mg chol. , 806 mg sodium , 47 g carb. , 1 g fiber , 7 g sugar , 30 g pro."
194,"2018-05-06 21:56:55","Three-Cheese Baked Mac","Swiss, cheddar, and gouda make for a terrific creamy trio in this baked mac and cheese recipe.","Preheat oven to 350 degrees F. Coat a 2-quart broiler-safe dish with cooking spray. Cook penne according to package directions; drain. Meanwhile, in a medium saucepan melt butter over medium heat. Sprinkle flour onto butter and cook, whisking constantly, for 1 minute. Whisk in milk, dried onion, dry mustard, salt, and cayenne pepper. Bring to a simmer over medium-high heat. Reduce heat and cook, whisking constantly, for 3 minutes. Remove from heat. In a large bowl toss together cheeses. Whisk half of the cheese into the milk mixture in skillet until smooth. Stir cheese sauce into pasta. Spoon half of the pasta into the prepared baking dish. Top with half of the remaining cheese. Repeat layering, ending with cheese. Bake for 20 minutes. Increase heat to broil. Broil pasta for 3 to 4 minutes until bubbly and browned.","Nonstick cooking spray 1 pound penne 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups 2% milk 1 tablespoon dried minced onion 2 teaspoons dry mustard 1/4 teaspoon salt Pinch of cayenne pepper 2 cups shredded Swiss cheese (8 ounces) 2 cups shredded sharp cheddar cheese (8 ounces) 1 cup shredded Gouda cheese (4 ounces)","Per serving: 383 kcal , 19 g fat (11 g sat. fat , 59 mg chol. , 298 mg sodium , 34 g carb. , 2 g fiber , 19 g pro."
195,"2018-05-06 21:57:00","Asparagus Ravioli Pie","Layers of chicken filled ravioli, asparagus, and lemon are piled high in this stunning spring pie.","Preheat oven to 375 degrees F. Coat a 9-inch pie plate with nonstick cooking spray and set aside. Cook pasta according to package directions. Use a slotted spoon to remove ravioli from cooking water and place on a tray lined with parchment paper to drain. Add coarsely chopped asparagus to cooking water for 1 minute. Drain and rinse with cold water. Set pasta and asparagus aside. In a medium saucepan cook garlic in butter over medium heat for 1 minute. Stir in flour until coated. Stir in milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in Parmesan cheese, tarragon, lemon peel, and salt. To assemble, spread a small amount of lemon sauce in the bottom of the prepared pie plate. Arrange half of pasta over the sauce to cover bottom. Spoon half of the remaining sauce over ravioli. Arrange the asparagus over the sauce. Top with remaining ravioli and sauce. Bake, uncovered for 20 to 25 minutes or until bubbly. Remove to a wire rack and cool 10 minutes before serving. Top with additional asparagus and lemon peel, if desired.","Nonstick cooking spray 1 12 ounce package refrigerated chicken-filled ravioli (such as Rana® brand) 12 ounces thin asparagus spears, trimmed and coarsely chopped 3 cloves garlic, minced 3 tablespoons butter 3 tablespoons all-purpose flour 2 1/2 cups milk 3 tablespoons grated Parmesan cheese 1 tablespoon snipped fresh tarragon 1 tablespoon finely shredded lemon peel 1/2 teaspoon salt Shaved fresh asparagus and/or shredded lemon peel (optional)","Per serving: 296 kcal , 15 g fat (8 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 64 mg chol. , 598 mg sodium , 24 g carb. , 1 g fiber , 6 g sugar , 14 g pro."
196,"2017-11-28 04:23:14","Chicken-Egg Salad",,"In a pint jar layer lettuce, sweet pepper, and strawberries. In a small bowl stir together egg, chicken, green onion, and yogurt dip; spoon over lettuce mixture. Just before serving drizzle with salad dressing. Serve with the bread.","1 cup torn romaine lettuce 1/2 cup yellow, red, or green sweet pepper strips 1/4 cup sliced fresh strawberries 1 hard-cooked egg, chopped 1/4 cup chopped cooked chicken breast 2 tablespoons sliced green onion (1) 2 tablespoons cucumber-dill Greek yogurt dip 2 tablespoons light olive oil and vinegar salad dressing 1 ounce whole grain baguette-style bread","Per serving: 322 kcal , 13 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 219 mg chol. , 662 mg sodium , 28 g carb. , 5 g fiber , 10 g sugar , 23 g pro."
197,"2017-11-28 04:23:15","French Onion Soup Grilled Cheese","This decadent grilled cheese is stuffed with sweet caramelized onions and melty Swiss cheese.","In a medium skillet melt 1 tablespoon butter over medium-low heat. Add onions. Cook, uncovered, until tender and lightly browned, about 20 minutes, stirring occasionally. Carefully add wine and thyme. Cook, stirring frequently, until most of the liquid has cooked off. Season to taste with salt and pepper. Remove from the heat and set aside. Place one slice of bread on work surface; top with Swiss cheese and caramelized onions. Top with remaining bread slice. Spread with half the remaining butter. Place, buttered side down, in a skillet over medium heat. Carefully butter top bread slice. Cook for 2 to 3 minutes per side or until cheese is melted.","2 tablespoons butter, softened 1 yellow onion, sliced 1 teaspoon snipped fresh thyme 1 - 2 tablespoons red wine or beef broth Salt and pepper 2 slices sourdough or crusty country white bread 1/3 cup shredded Swiss cheese",
198,"2017-11-28 04:23:17","Lobster Mac and Cheese Casserole","Lobster mac and cheese takes comfort food to the next level! Take thirty minutes and whip up your family's new favorite casserole. Crank up the decadence factor of creamy mac and cheese by stirring in the meat from an entire lobster tail!","Preheat oven to 375 degrees F. In a 4-quart Dutch oven cook pasta according to package directions, adding the lobster tail for the last 7 minutes of cooking and adding the broccoli for the last 3 minutes of cooking. Drain and set aside. When lobster tail is cool enough to handle, remove the lobster meat from shell and coarsely chop the meat; discard shell. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add sweet pepper and onion to skillet. Cook about 5 minutes or until tender, stirring frequently. Remove skillet from heat. Stir in semisoft cheese until melted. In a medium bowl whisk together milk and flour until smooth. Add all at once to sweet pepper mixture in skillet. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in Italian-style cheese blend until melted. Stir in cooked pasta, broccoli, chopped lobster, lemon peel, and black pepper. Transfer mixture to a 2-quart casserole. Sprinkle with panko. Bake for 15 to 20 minutes or until heated through and top is golden brown.","1 1/2 cups dried whole wheat rigatoni or rotini (6 ounces) 1 large lobster tail (8 to 10 ounces) 2 cups small broccoli florets Nonstick cooking spray 3/4 cup chopped red sweet pepper (1 medium) 1/3 cup chopped onion (1 small) 1 6 1/2 ounce container light semisoft cheese with garlic and herb 2 cups fat-free milk 1 tablespoon all-purpose flour 1 cup shredded reduced-fat Italian-style cheese blend (4 ounces) 1/2 teaspoon finely shredded lemon peel 1/4 teaspoon ground black pepper 1/3 cup whole wheat or regular panko (Japanese-style bread crumbs)","Per serving: 322 kcal , 10 g fat (6 g sat. fat , 68 mg chol. , 402 mg sodium , 35 g carb. , 4 g fiber , 9 g sugar , 25 g pro."
199,"2017-09-25 22:18:06","15 Kid-Friendly Recipes You Can Cook with Your Little Sous Chefs",,,,
200,"2017-09-25 22:18:06","Simple Snacks You Have to Try This Fall",,,,
202,"2017-11-28 04:23:25","Broiled Lobster Tails with Garlic-Chili Butter","Garlic-chili butter dresses up these broiled lobster tails. This no-fail recipe will have everyone clamoring for more.","Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan. In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter. Makes 4 lobster tails","4 8 ounces fresh or frozen lobster tails 1 teaspoon finely shredded orange peel 1/2 teaspoon chili powder 1 clove garlic, minced 1/4 cup butter Clarified Butter (optional)","Per serving: 238 kcal , 14 g fat (6 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 167 mg chol. , 509 mg sodium , 1 g carb. , 0 g fiber , 0 g sugar , 27 g pro."
203,"2017-11-28 04:23:27","Grilled Salmon & Leeks with Rosemary-Mustard Butter","Adding herbs and mustard to butter is a clever way to elevate grilled ingredients. When brushed on the hot food, the butter melts into a rich sauce.","Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. black pepper. On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm. Brush salmon with remaining olive oil; season with 1/4 tsp. each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp. chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.","1 1/2 pounds leeks 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 sprig rosemary 4 4 ounces skin-on salmon fillets, 3/4- to 1-inch thick 1/4 cup unsalted butter, softened 2 teaspoons Dijon-style mustard","Per serving: 369 kcal , 26 g fat (9 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 93 mg chol. , 415 mg sodium , 11 g carb. , 1 g fiber , 3 g sugar , 24 g pro."
204,"2017-11-28 04:23:29","Salmon with Lentil Hash and Bacon","This salmon dish really does pressure-cook in just one minute.","Slow Cooker: For Slow Cooker: In a 6-qt. slow cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cover; cook on low 5 to 6 hours or high 21/2 to 3 hours. Cut salmon fillet in half crosswise; season with salt and black pepper. Place salmon on top of vegetable mixture. If cooking on low, turn to high. Cover and cook about 25 minutes more or until salmon just flakes when tested with a fork. Divide salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint. Pressure cooker: For Pressure Cooker: In a 6-qt. electric or stove-top pressure cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cut the salmon fillet in half crosswise and place on top of the lentil mixture; season with some salt and black pepper. Lock the lid in place. Set electric cooker on high pressure to cook 1 minute to start the cooker. When cooker reaches that pressure, immediately release the pressure according to manufacturer's directions. For stove-top pressure cooker, bring up to pressure over medium-high heat according to manufacturer's directions. Remove from heat once it reaches that pressure. Quickly release the pressure according to the manufacturer's directions. Open lid carefully. Divide the salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.","2 cups reduced-sodium chicken broth 1 pound baby yellow potatoes, quartered 1 small head cauliflower (1 1/2 pounds), cut into large florets 1 cup brown lentils, rinsed and drained 1 large onion, cut into quarters 4 cloves garlic, minced 1 tablespoon curry powder 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 1 1/2 pound salmon fillet, skinned 6 slices bacon, crisp-cooked, drained, and crumbled Fresh mint leaves","Per serving: 623 kcal , 16 g fat (3 g sat. fat , 5 g polyunsaturated fat , 6 g monounsaturated fat ), 105 mg chol. , 768 mg sodium , 63 g carb. , 13 g fiber , 8 g sugar , 57 g pro."
205,"2018-05-06 21:57:45","Shrimp Ceviche Tostada with Fennel and Grapefruit",,"Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice. Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving. In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce. To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.","1 pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise 4 cups water Salt 1/4 cup orange juice 1/4 cup lime juice 1 bulb fennel, cut into julienne strips 1/4 cup finely chopped red onion 1 ruby red grapefruit, peeled, sectioned, and chopped 1 medium orange, peeled, sectioned, and chopped 2 tablespoons fresh snipped fennel fronds or fresh tarragon leaves 1 fresh red Anaheim chile pepper, seeded and finely chopped* 2 avocados, halved, seeded, and peeled Bottled hot pepper sauce, such as Cholula® Hot Sauce 6 tostada shells** 4 cups shredded iceberg lettuce 1/3 cup pumpkin seeds (pepitas), toasted","Per serving: 316 kcal , 17 g fat (3 g sat. fat , 5 g polyunsaturated fat , 7 g monounsaturated fat ), 95 mg chol. , 739 mg sodium , 28 g carb. , 8 g fiber , 8 g sugar , 17 g pro."
206,"2017-11-28 04:23:35","Smoked Salmon Breakfast Wraps","Add protein to your morning meal with these lox-style salmon wraps.","In a small bowl stir together cream cheese spread, chives, lemon peel, and lemon juice until smooth. Spread evenly over tortillas, leaving a 1/2-inch border around the edges. Divide salmon among tortillas, placing it on the bottom half of each tortilla. To make zucchini ribbons, draw a sharp vegetable peeler lengthwise along the zucchini to cut very thin slices. Place zucchini ribbons on top of salmon. Starting from the bottom, roll up tortillas. Cut in half. If desired, serve with lemon wedges.","1/3 cup light cream cheese spread 1 tablespoon snipped fresh chives 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 4 6 inches whole wheat flour tortillas 3 ounces thinly sliced, smoked salmon (lox-style), cut into strips 1 small zucchini, trimmed Lemon wedges (optional)","Per serving: 124 kcal , 6 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 15 mg chol. , 451 mg sodium , 14 g carb. , 9 g fiber , 2 g sugar , 12 g pro."
207,"2017-11-28 04:23:39","Shrimp Salad with Lime Dressing","Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they won't overpower when sliced really thin and tossed in a salad like this one). Look for Walla Walla and Vidalia at the grocery store.","For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined. In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling. On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.","1 lime 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 2 tablespoon plus 1 teaspoon olive oil 1 pound uncooked large shrimp in shells, peeled and deveined 2 avocados, halved, seeded, peeled, and sliced 1 large tomato, cut into chunks 1/2 sweet onion (Walla Wall or Vidalia), thinly sliced (1 cup) 1/2 cup packed fresh cilantro","Per serving: 291 kcal , 19 g fat (3 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 159 mg chol. , 373 mg sodium , 12 g carb. , 6 g fiber , 3 g sugar , 22 g pro."
208,"2017-11-28 04:23:42","Maple-Bourbon Glazed Salmon","Orange juice gives this maple-glazed salmon a hint of fresh, zesty sweetness. Drizzle pecan glaze over the broiled bourbon salmon to complete this flavorful seafood recipe.","Preheat broiler. For syrup glaze, in a small saucepan combine maple syrup, orange juice, and whiskey. Cook, uncovered, over medium heat while preparing salmon. Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove 2 tablespoons glaze and brush on all sides of salmon. Turn salmon and broil 5 minutes longer or until salmon flakes easily when tested with a fork. Stir pecans into remaining glaze; heat on high about 5 minutes or until glaze reaches the consistency of syrup. Serve salmon topped with pecan syrup.","1/3 cup pure maple syrup or maple-flavor syrup 1/3 cup orange juice 3 tablespoons bourbon whiskey or orange juice 4 4 ounces skinless salmon fillets Salt Ground black pepper 1/4 cup coarsely chopped pecans or walnuts","Per serving: 386 kcal , 20 g fat (4 g sat. fat , 6 g polyunsaturated fat , 7 g monounsaturated fat ), 62 mg chol. , 215 mg sodium , 21 g carb. , 1 g fiber , 18 g sugar , 24 g pro."
209,"2017-11-28 04:23:44","Buttery Poached Shrimp Salad","Use a combination of yellow and red beets to make this protein-rich salad a feast for the eyes, too. The poaching liquid cooks the shrimp at a low heat to prevent a rubbery texture.","Preheat oven to 400 degrees F. Line a baking sheet with foil. Arrange beet slices on baking sheet. Brush with 1 Tbsp. olive oil. Bake 20 to 25 minutes or until tender. Meanwhile, in a large pot cook potatoes in lightly salted boiling water 15 minutes or until tender. Using a slotted spoon, transfer potatoes to a large bowl. Reduce heat to medium-low. Add shrimp to pot. Cook 2 to 3 minutes or until opaque. Transfer shrimp to a second large bowl; empty pot. Melt butter in same pot; stir in lemon zest and juice, chives, remaining 1 Tbsp. olive oil, and black pepper. Return shrimp to pot; toss to coat. Arrange beets and potatoes over Bibb lettuce; top with shrimp. Sprinkle with additional chopped chives, if desired.","8 ounces red and/or yellow beets, peeled and sliced 1/4 inch thick 2 tablespoons olive oil 1 1/4 pounds tiny yellow new potatoes, halved 1 pound fresh or frozen large shrimp in shells, peeled and deveined 3 tablespoons butter 1 lemon (1 tsp. zest and 3 Tbsp. juice) 2 tablespoons chopped fresh chives 1/2 teaspoon cracked black pepper 1 head Bibb lettuce, torn into small pieces","Per serving: 351 kcal , 16 g fat (7 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 182 mg chol. , 255 mg sodium , 30 g carb. , 6 g fiber , 6 g sugar , 24 g pro."
210,"2017-11-28 04:23:47","Ahi-Mango Ceviche","Top a guacamole-like tomatillo-avocado dip with marinated ahi tuna and mangoes for a healthy appetizer or light lunch.","In a food processor combine tomatillos, half of the avocados, the cilantro, 2 tablespoons lime juice, the garlic, and a pinch of salt. Cover and pulse with several on/off turns until mixture is slightly chunky. Transfer mixture to a medium bowl. Fold in the remaining avocado and the chile peppers. Season to taste with additional lime juice and salt. Cover and chill while marinating tuna. In a nonmetal bowl or resealable plastic bag combine tuna, mango, the 1/2 cup lime juice, the olive oil, and shallots. Cover and marinate in the refrigerator for at least 2 hours but no more than 3 hours, stirring or turning occasionally. To serve, divide tomatillo mixture between six serving glasses. Top each serving with some of the tuna-mango mixture; sprinkle each serving with sea salt and garnish with a lime wedge. Serve with tortilla chips.","4 medium tomatillos, husked, rinsed, and quartered (about 8 ounces total) 2 avocados, halved, seeded, peeled, and chopped 1/2 cup snipped fresh cilantro 2 - 3 tablespoons lime juice* 1 clove garlic, minced Salt 1 - 2 fresh serrano chile peppers, stemmed, seeded, and chopped** 12 ounces sashimi-grade fresh ahi tuna, cubed 1 ripe mango, peeled, seeded, and cut into small cubes 1/2 cup lime juice* 1/4 cup finely chopped shallots 1/3 cup olive oil Sea salt flakes Lime wedges Tortilla chips","Per serving: 356 kcal , 23 g fat (3 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 22 mg chol. , 157 mg sodium , 24 g carb. , 5 g fiber , 7 g sugar , 17 g pro."
211,"2017-11-28 04:23:53","Crispy Fish and Peppers",,"Rinse fish and pat dry with paper towels. In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels. Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender. Serve fish with peppers and lemon. Makes 4 servings.","1 pound fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia) 3/4 cup buttermilk 1 egg 1 teaspoon Cajun seasoning 1 cup all-purpose flour 3 - 4 tablespoons vegetable oil 1 cup sliced and/or chopped miniature sweet peppers 1 lemon, cut up","Per serving: 251 kcal , 13 g fat (2 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 97 mg chol. , 188 mg sodium , 8 g carb. , 2 g fiber , 4 g sugar , 26 g pro."
212,"2017-11-28 04:23:58","Shrimp and Quinoa Salad","Oranges add bright citrus flavor to this easy five-ingredient seafood salad.","Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry with paper towels. Thread shrimp on four 8-inch skewers.* For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.** Meanwhile, rinse quinoa; drain. In a medium saucepan bring 2 cups water to boiling. Add quinoa. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Remove from heat. Finely shred 1 teaspoon peel from 1 orange; set aside. Using a paring knife, cut remaining peel and white pith from oranges; discard. Holding an orange over a very large bowl to catch juices, cut segments from orange (set segments aside). Squeeze juice from membranes into bowl. Repeat with remaining orange. Stir in finely shredded orange peel, balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Add shrimp, quinoa, and spinach; toss gently toss to combine. To serve, divide salad among four shallow bowls or dinner plates. Arrange orange segments evenly on top.","12 ounces fresh or frozen large shrimp 1 cup quinoa 2 cara cara oranges 3 tablespoons white balsamic vinegar 1 5 ounce package baby spinach or arugula","Per serving: 281 kcal , 3 g fat (0 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 119 mg chol. , 263 mg sodium , 42 g carb. , 5 g fiber , 11 g sugar , 22 g pro."
213,"2017-11-28 04:24:00","Herbed Salmon","With a fragrant blend of herbs and bright lemon, this beautifully simple dish allows the naturally sweet-richness of salmon to sing. When buying fresh fish, pay close attention to the smell. Fresh salmon should smell slightly sweet, and a little salty, like clean sea-water. If it smells ""fishy"" at all, it has turned, and is not safe for consumption.","Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Cut lemon in half; juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon. Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown. Turn salmon; pour lemon juice over salmon. Place pan in oven and bake for 3 to 7 minutes or until salmon flakes easily when tested with a fork. Transfer salmon to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.","1 pound skinless salmon fillet, cut into 4 portions 1 lemon 1 tablespoon snipped fresh dillweed 1 tablespoon snipped fresh tarragon or lemon thyme 1 tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons butter, softened Lemon peel and fresh herbs (optional)","Per serving: 294 kcal , 21 g fat (7 g sat. fat , 5 g polyunsaturated fat , 6 g monounsaturated fat ), 78 mg chol. , 401 mg sodium , 3 g carb. , 1 g fiber , 1 g sugar , 24 g pro."
214,"2017-11-28 04:24:03","Crispy Cornmeal Shrimp Sandwich","Serve up these crispy fried shrimp sandwiches with spicy hot cherry peppers and butter lettuce.","Place shrimp in a shallow bowl. Pour milk over, turning to coat. In a medium dish toss together cornmeal, flour, paprika, and salt. Place half the shrimp in flour mixture; toss to coat. Remove to a tray; repeat with remaining shrimp. In a 10-inch skillet heat 1/4 inch oil over medium heat (about 2 cups). Carefully place shrimp, half at a time, in pan. Cook until golden brown on one side, about 2 minutes. Turn and cook 1 minute more or until shrimp turn opaque. Transfer to a paper towel-lined tray. Arrange shrimp on bottoms of bread portions. Top with peppers, onions, and lettuce. Spread bread tops with mayonnaise and add to sandwiches.","20 large shrimp (1lb.), peeled and deveined 1/2 cup milk 1/2 cup cornmeal 1/4 cup all-purpose flour 1/2 teaspoon smoked paprika 1/2 teaspoon coarse salt Vegetable oil for frying 4 5-inch portions French-style baguette, split and slightly hollowed out 2/3 cup sliced pickled hot cherry peppers 4 green onions, thinly sliced 4 butter lettuce leaves 1/4 cup mayonnaise","Per serving: 553 kcal , 25 g fat (4 g sat. fat , 16 g polyunsaturated fat , 5 g monounsaturated fat ), 167 mg chol. , 896 mg sodium , 51 g carb. , 1 g fiber , 2 g sugar , 27 g pro."
215,"2017-11-28 04:24:06","Shrimp and Grits with BLT Relish","Mix up your shrimp and grits routine by topping homemade cheesy grits and sauteed shrimp with a quick bacon-tomato relish.","Line a 3 1/2- or 4-quart slow cooker with disposable liner. Cut corn from cobs. In prepared cooker stir together corn kernels and the next six ingredients (through black pepper). Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until grits are tender and mixture is starting to thicken. For relish, in a large skillet cook bacon over medium heat until crisp. Drain bacon to a paper towel; reserve drippings in skillet. Crumble cooled bacon. In a bowl combine bacon, tomatoes, basil, and green onions. Cover and chill until ready to serve. Just before serving, in a large skillet cook shrimp in reserved bacon drippings over medium-high heat for 3 to 4 minutes or until shrimp are opaque. Stir shrimp and cheese into grits until cheese is melted. If mixture is too thick, thin mixture with milk to desired consistency. Top servings with relish. If desired, season to taste with additional salt and pepper.","3 ears fresh sweet corn, husked 1 small red sweet pepper, chopped 2 14 1/2 ounce cans reduced-sodium chicken broth 2 1/2 cups water 1 1/2 cups regular hominy grits 1/2 teaspoon salt 1/4 teaspoon black pepper 3 slices bacon 1 1/2 cups cherry or grape tomatoes, quartered 1/3 cup snipped fresh basil 1/4 cup sliced green onions 16 ounces medium fresh or frozen shrimp in shells, thawed, peeled and deveined 1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers or Mexican-style four cheese blend (6 ounces) Milk","Per serving: 461 kcal , 18 g fat (8 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 165 mg chol. , 932 mg sodium , 44 g carb. , 3 g fiber , 5 g sugar , 30 g pro."
216,"2017-11-28 04:24:08","Open-Face Flounder Sandwich","Flounder has a firm texture and a mild, sweet taste. Tilapia, grouper, or catfish would be equally delicious in this fish sandwich.","Juice half of the lemon. Cut remaining half into wedges. For sauce, in bowl combine juice, mayonnaise, shallot, relish, and mustard. Season with black pepper. Lightly season flounder with kosher salt. Sprinkle flour onto a large plate. Dip fish into flour, shaking off excess. In a large skillet heat oil over medium-high heat. Carefully add fish to skillet (do not crowd; cook in batches if necessary). Cook 4 to 6 minutes per half-inch thickness or until fish flakes easily with a fork, turning once. Spread sauce on each bread slice; sprinkle with half the herbs. Top with fish and remaining herbs. Serve with lemon wedges.","1 lemon, halved 1/3 cup mayonnaise 1 shallot, minced 1 tablespoon pickle relish 1 teaspoon Dijon-style mustard Kosher salt and freshly ground black pepper 1 1/2 pounds flounder or other firm white fish, cut into 4 portions 2 tablespoons all-purpose flour 3 tablespoons vegetable oil 4 slices sourdough bread, toasted 4 cups mixed herbs and greens, such as parsley, chives, basil, cilantro, spinach and/or sorrel, coarsely chopped","Per serving: 555 kcal , 29 g fat (4 g sat. fat , 17 g polyunsaturated fat , 6 g monounsaturated fat ), 89 mg chol. , 841 mg sodium , 39 g carb. , 4 g fiber , 4 g sugar , 37 g pro."
217,"2017-11-28 04:24:09","Pan-Seared Scallops","Turn to this homey yet elegant recipe to learn how to cook scallops at home. Our Pan-Seared Scallops are coated in a Cajun-flavored crust, then tossed with balsamic-vinegar-dressed spinach, and crisp-cooked bacon for dinner in a flash.","Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.","1 pound fresh or frozen sea scallops 2 tablespoons all-purpose flour 1 - 2 teaspoons blackened steak seasoning or Cajun seasoning 1 tablespoon cooking oil 1 10 ounce package prewashed spinach 1 tablespoon water 2 tablespoons balsamic vinegar 1/4 cup cooked bacon pieces","Per serving: 158 kcal , 6 g fat (1 g sat. fat , 37 mg chol. , 323 mg sodium , 9 g carb. , 2 g fiber , 18 g pro."
218,"2017-11-28 04:24:12","Orange Salmon with Edamame Orzo",,"Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine orange juice, 1 tablespoon of the oil, and the lemon juice. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator while you start preparing the orzo (15 to 30 minutes). For orzo, in a medium saucepan heat another 1 tablespoon of the oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Stir in broth, orzo, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in edamame. Simmer, covered, about 3 minutes more or until orzo is tender. Remove from heat. Let stand, covered, about 5 minutes. Meanwhile, drain salmon, discarding marinade. Cook salmon in skillet or on grill as directed. Serve salmon on top of orzo. Garnish with orange wedges. SKILLET: In a large nonstick skillet heat the remaining 1 tablespoon oil over medium heat. Add salmon; cook for 8 to 12 minutes or until salmon begins to flake when tested with a fork, turning once halfway through cooking and brushing with mustard during the last 2 to 3 minutes of cooking. GRILL: For a charcoal or gas grill, grease grill rack. Place salmon on the rack directly over medium heat. Cover and grill for 8 to 12 minutes or until salmon begins to flake when tested with a fork, turning once halfway through grilling and brushing with mustard during the last 2 to 3 minutes of grilling.","4 4 ounces fresh or frozen salmon fillets, about 1 inch thick 1/4 cup orange juice 2 tablespoons olive oil (3 tablespoons if skillet-cooking) 2 tablespoons lemon juice 1/2 cup chopped onion (1 medium) 1 1/2 cups reduced-sodium chicken broth 1/2 cup dried orzo pasta (rosamarina) 1/8 teaspoon ground black pepper 1/2 cup frozen shelled sweet soybeans (edamame) 2 tablespoons Dijon-style honey mustard Orange wedges (optional)","Per serving: 369 kcal , 17 g fat (2 g sat. fat , 4 g polyunsaturated fat , 9 g monounsaturated fat ), 62 mg chol. , 321 mg sodium , 22 g carb. , 2 g fiber , 3 g sugar , 29 g pro."
219,"2017-11-28 04:24:15","Mustard-Dill Fish","A cast-iron skillet makes quick work of sizzling catfish that is cooked in 10 minutes.","Rinse fish; pat dry. Season fish with salt and pepper. In bowl combine Dijon-style mustard, 2 tablespoons dill, and 1 tablespoon olive oil. Spread mustard mixture over both sides of fish. In a bowl combine tomatoes, garlic, and remaining dill and olive oil; season to taste with salt and pepper. Heat a cast iron or nonstick skillet over medium-high heat. Add fish to skillet. Cook 8 to 10 minutes or until fish flakes easily, turning once. Transfer to serving plate. Add tomato mixture to skillet. Cook and stir 1 minute. Serve tomato mixture with fish. Makes 4 servings.","4 catfish fillets (about 1 1/2 lb. total) Salt and ground black pepper 1/4 cup Dijon-style mustard 3 tablespoons snipped fresh dill 2 tablespoons olive oil 4 medium tomatoes, chopped 2 cloves garlic, chopped","Per serving: 328 kcal , 20 g fat (4 g sat. fat , 3 g polyunsaturated fat , 11 g monounsaturated fat ), 79 mg chol. , 602 mg sodium , 5 g carb. , 2 g fiber , 3 g sugar , 28 g pro."
220,"2017-11-28 04:24:18","Pepper-Crusted Salmon with Yogurt-Lime Sauce","The tangy sauce on this salmon dish will leave you wanting more.","Thaw fish, if frozen. Rinse fish; pat dry. Sprinkle fish with crushed peppercorns and salt; gently press peppercorns into salmon. In an extra-large nonstick skillet heat oil over medium-high heat. Add fish; cook about 6 minutes or until fish flakes easily, turning once. Meanwhile, for yogurt-lime sauce, remove zest and squeeze 2 tsp. juice from lime. In a bowl combine 1/2 tsp. of the zest, the lime juice, yogurt, honey, parsley, and ginger. Cut fish into serving-size pieces; serve with yogurt-lime sauce. If desired, sprinkle with additional lime zest.","1 2 3/4 pound fresh or frozen skinless salmon fillet 1 teaspoon multi-colored peppercorns, coarsely crushed 1/4 teaspoon salt 2 teaspoons olive oil 3/4 cup plain fat-free yogurt 1 tablespoon honey 1 tablespoon snipped fresh parsley 1 lime 1/2 minced fresh ginger","Per serving: 224 kcal , 10 g fat (1 g sat. fat , 3 g polyunsaturated fat , 4 g monounsaturated fat ), 63 mg chol. , 232 mg sodium , 8 g carb. , 0 g fiber , 8 g sugar , 25 g pro."
221,"2017-11-28 04:24:20","Coffee-Rubbed Salmon Sandwiches","Espresso powder and dried ancho chili powder give these salmon sandwiches a spicy-sweet kick.","Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. Cut salmon into four equal pieces; set aside. In a small bowl stir together the sour cream, parsley, vinegar, and horseradish. Set aside. Sprinkle salmon evenly with Coffee Rub; rub mixture into salmon with your fingers. In a large nonstick skillet heat oil over medium heat. Cook salmon in hot oil for 5 to 7 minutes or until fish begins to flake when tested with a fork. Top bottom halves of toasted buns with salad greens, salmon pieces, and onion rings. Spoon sauce over salmon and onion rings. Add top halves of buns.","1 pound fresh or frozen skinless salmon fillet 1/4 cup light sour cream 1 tablespoon snipped fresh parsley 2 teaspoons cider vinegar 1 teaspoon prepared horseradish 1 recipe Coffee Rub 2 teaspoons olive oil 4 whole wheat hamburger buns, toasted 2 cups baby salad greens 8 thin red onion rings","Per serving: 363 kcal , 12 g fat (2 g sat. fat , 3 g polyunsaturated fat , 4 g monounsaturated fat ), 67 mg chol. , 347 mg sodium , 33 g carb. , 4 g fiber , 8 g sugar , 29 g pro."
222,"2017-11-28 04:24:24","Tuna Steaks with Fresh Tomato Sauce","Firm-textured tuna steaks are a great fish for grilling. Pair them with an easy sauce of fresh tomato and mayonnaise.","Thaw fish, if frozen. For sauce, in a small bowl combine tomato, onion, basil, mayonnaise or salad dressing, garlic, and salt. Cover and chill until serving time. Brush both sides of fish with oil. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with oil. Serve with sauce. Makes 4 servings.","4 6 ounces fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick 1 medium tomato, chopped 2 tablespoons finely chopped red onion 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 1 tablespoon mayonnaise or salad dressing 1 clove garlic, minced 1/4 teaspoon salt 1 tablespoon olive oil or cooking oil","Per serving: 330 kcal , 15 g fat (3 g sat. fat , 73 mg chol. , 228 mg sodium , 2 g carb. , 1 g fiber , 44 g pro."
223,"2017-11-28 04:24:25","Fish Tostadas with Chili Lime Cream","A perfect healthy dinner recipe that costs just over $2 per serving. The combination of sour cream, chili lime cream and tilapia is ready in under 30 minutes.","Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.","1 pound fresh tilapia or cod fillets 1/2 teaspoon chili powder 1 lime, halved 1/2 cup sour cream 1/2 teaspoon garlic powder 8 6 inches tostada shells 2 cups shredded cabbage mix 1 avocado, halved, seeded, peeled, and sliced (optional) 1 cup cherry tomatoes, quartered (optional) Bottled hot pepper sauce (optional)","Per serving: 278 kcal , 14 g fat (5 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 67 mg chol. , 303 mg sodium , 17 g carb. , 2 g fiber , 2 g sugar , 25 g pro."
224,"2017-11-28 04:24:27","Grilled Mussels with Garlic Butter","Drizzle grilled mussels with a rich garlic butter sauce for a restaurant-quality seafood dish that comes together in next to no time. Serve this recipe for mussels with plenty of bread to sop up any excess sauce.","Scrub mussels in shells under cold running water. If present, remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice. For sauce, in a small saucepan melt butter over medium heat. Add garlic; cook for 1 minute. Add wine; bring just to a simmer. Remove from heat; stir in parsley. Tear off a 36x18-inch piece of heavy foil; fold foil in half to make an 18-inch square. Place the mussels in the center of the foil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mussels, leaving space for steam to build. Place foil packet on the grill rack directly over medium-high heat; grill for 8 to 10 minutes or until shells open. Transfer mussels (discard any that do not open) and any liquid to a serving bowl. Transfer the sauce to small bowls for dipping. Serve mussels with sauce and, if desired, bread. Makes 4 appetizer servings.","1 1/2 pounds fresh mussels (about 20)* 1/3 cup butter 1 clove garlic, minced 2 tablespoons dry white wine 2 tablespoons snipped fresh parsley Grilled or toasted sourdough bread slices (optional)","Per serving: 191 kcal , 16 g fat (10 g sat. fat , 56 mg chol. , 272 mg sodium , 3 g carb. , 0 g fiber , 7 g pro."
226,"2017-09-25 22:18:07","Healthy Fish and Seafood Recipes",,,,
227,"2017-09-25 22:18:07","25 Quick and Easy Seafood Recipes",,,,
228,"2018-05-06 21:59:38","Rosemary-Parmesan Bread with Garlic Butter","Rather than baking in the oven, this Rosemary-Parmesan Bread with Garlic Butter can be prepared in your slow cooker. After it's baked, broil for the final 5 minutes to add a nice top crust to the savory bread recipe.","In an extra-large bowl stir together the warm water and yeast; let stand about 10 minutes or until mixture is foamy. Add all-purpose flour, cheese, whole wheat flour, rosemary, and salt to yeast mixture; stir just until combined. Stir with a wooden spoon about 1 minute or until mixture forms a ball. (Dough will be very soft and sticky.) Cover bowl with plastic wrap; let stand at room temperature for 2 hours. Lightly coat a 5- to 6-quart slow cooker with cooking spray. Line the bottom of the cooker with parchment paper; coat paper with cooking spray and sprinkle with cornmeal. Turn dough out onto a well floured surface; shape dough into a ball. Place in the center of the prepared cooker. Cover and cook on high-heat setting about 2 hours or until an instant-read thermometer inserted near the center registers 200 degrees F, giving the crockery liner a half-turn halfway through cooking, if possible. (Do not lift the lid.) Preheat broiler. Remove bread from cooker; peel off parchment paper. Place bread on an ungreased baking sheet. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until bread is golden and surface is no longer moist. Transfer to a wire rack. Brush with melted butter; sprinkle with garlic salt. Cool completely before slicing.","1 1/2 cups warm water (105 degrees F to 115 degrees F) 1 package active dry yeast 2 2/3 cups all-purpose flour 1/3 cup finely shredded Parmesan cheese 3 tablespoons whole wheat flour 1 tablespoon finely snipped fresh rosemary 1 1/2 teaspoons salt Nonstick cooking spray 1 tablespoon yellow cornmeal 2 tablespoons butter, melted 1/4 teaspoon garlic salt","Per serving: 104 kcal , 2 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 5 mg chol. , 283 mg sodium , 18 g carb. , 1 g fiber , 0 g sugar , 3 g pro."
229,"2017-11-28 04:24:35","Pita Flatbread",,"In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed. Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes. On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.","2 cups all-purpose flour 1 1/2 teaspoons active dry yeast 1/2 teaspoon salt 3/4 cup warm water (105 degrees F to 115 degrees F) 2 tablespoons olive oil","Per serving: 195 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 196 mg sodium , 32 g carb. , 1 g fiber , 0 g sugar , 5 g pro."
230,"2017-11-28 04:24:38","Oven-Baked Pancakes","Instead of fussing over a skillet, try this easy pancake recipe that cooks right in a sheet pan. After you take your Oven-Baked Pancakes out of the oven, slice them into squares and top the fluffy pancakes with maple syrup, butter, and fresh fruit.","Preheat the oven to 425 degree F. In a medium mixing bowl stir together pancake mix, milk, egg, cooking oil, and cinnamon. (Batter will have small lumps.) Stir in the blueberries, chocolate pieces, or bacon. Pour into a greased 15-1/2x10-1/2x1-inch baking pan. Bake in the 425 degree F oven about 10 minutes or until done. Cut into squares. Serve with syrup and margarine or butter, if desired. Makes 6 squares.","2 cups packaged pancake mix 1 1/2 cups milk 1 egg 2 tablespoons cooking oil 1/2 teaspoon ground cinnamon 1/2 cup fresh blueberries, 1/4 cup miniature semisweet chocolate pieces, or 2 tablespoons cooked bacon pieces Maple-flavored syrup Margarine or butter (optional)","Per serving: 278 kcal , 8 g fat (2 g sat. fat , 40 mg chol. , 704 mg sodium , 45 g carb. , 1 g fiber , 7 g pro."
231,"2017-11-28 04:24:41","Southern Corn Pudding","Southern cooks make corn pudding often. It's as at home with a casual barbecue sandwich as it is with a holiday roast.","Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add eggs; beat until nearly smooth. Stir in frozen corn, cream-style corn, onion, and thyme. Add muffin mix, evaporated milk, and butter; stir just until combined. Spoon mixture into prepared cooker. Cover and cook on high-heat setting for 2-1/2 to 3 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool pudding, uncovered, for 15 minutes before serving. Sprinkle with tomatoes.","Nonstick cooking spray 1 8 ounce package cream cheese, softened 2 eggs 2 1/2 cups frozen whole kernel corn 1 14 3/4 ounce can cream-style corn 1/3 cup finely chopped onion (1 small) 1 teaspoon dried thyme, crushed 1 8 1/2 ounce package corn muffin mix 1 cup evaporated milk 2 tablespoons butter or margarine, melted 1 cup chopped tomatoes (2 medium)","Per serving: 532 kcal , 27 g fat (13 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 136 mg chol. , 702 mg sodium , 63 g carb. , 3 g fiber , 3 g sugar , 14 g pro."
232,"2017-11-28 04:24:42","Bacon-and-Egg Muffins","Step aside cereal, Bacon-and-Egg Muffins are a much heartier and more delicious way to start the day. These breakfast muffins make the classic egg and bacon spread easy to enjoy on the go. Maple syrup optional!","Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full). Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.","4 slices bacon, cut in thirds 5 eggs Salt and ground black pepper 1 cup all-purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/4 cup vegetable oil or butter, melted 1/2 cup shredded cheddar cheese Maple or cane syrup (optional)","Per serving: 202 kcal , 12 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 89 mg chol. , 356 mg sodium , 16 g carb. , 1 g fiber , 3 g sugar , 7 g pro."
233,"2018-05-06 22:00:02","Dinner Rolls","Add variety to your bread basket by forming classic dinner rolls into different shapes!","In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in 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 stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.","4 1/4 - 4 3/4 cups all-purpose flour 1 package active dry yeast 1 cup milk 1/3 cup sugar 1/3 cup butter, margarine, or shortening 3/4 teaspoon salt 2 beaten eggs","Per serving: 114 kcal , 3 g fat (2 g sat. fat , 25 mg chol. , 103 mg sodium , 18 g carb. , 1 g fiber , 3 g pro."
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."
237,"2017-11-28 04:24:50","Basic Crepes","Whether you enjoy crepes stuffed with eggs and ham at breakfast or drizzled with chocolate and caramel at dessert, they will be a hit. Learn how to create thin, sweet French pancakes with our foolproof, easy crepe recipe.","Combine all ingredients in a blender container. For dinner crepes, add 1/4 teaspoon salt. For dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar instead of salt. Cover and blend until smooth. If desired, flavor batter. Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds. Slide finished crepes onto paper towels. For filled crepes, spoon filling into center; roll or fold crepe while still in the pan; slide carefully onto plate. Repeat with remaining batter, greasing skillet and stirring batter if needed. Makes about 12 (8-inch) or 16 ( 6-inch) crepes.","1 1/4 cups milk 1 cup all-purpose flour 1 egg 1 teaspoon cooking oil 1/4 teaspoon baking powder","Per serving: 60 kcal , 1 g fat (1 g sat. fat , 0 g monounsaturated fat ), 20 mg chol. , 26 mg sodium , 9 g carb. , 0 g fiber , 1 g sugar , 2 g pro."
239,"2017-11-28 04:24:52","Mini Bacon Waffles","Add these sweet-and-savory waffles to your list of great weekend breakfast recipes! Or, serve them alongside scrambled eggs for an easy dinner recipe at the end of a busy day.","In a medium bowl stir together flour, sugar, baking powder, the 1/4 teaspoon cinnamon, and the salt. Make a well in center of flour mixture; set aside. In another medium bowl combine egg, milk, melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in half of the bacon. For each mini waffle, spoon 1 tablespoon of the batter onto each grid of a preheated, lightly greased waffle baker (make four mini waffles at a time). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffles off grids. Keep warm in a 200 degrees F oven while baking the remaining waffles. To serve, sprinkle with the remaining bacon and additional cinnamon, and drizzle with maple syrup.","3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 egg, lightly beaten 2/3 cup milk 1/4 cup butter, melted 1/2 teaspoon vanilla 8 slices bacon, crisp-cooked, drained, and crumbled Ground cinnamon 1/2 cup maple syrup","Per serving: 82 kcal , 4 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 19 mg chol. , 127 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro."
240,"2017-11-28 04:24:53","Ribboned Banana Bread",,"Preheat oven to 350 degrees F. For roasted bananas, line a 15x10-inch baking pan with foil. Arrange bananas in the pan. Prick unpeeled bananas with a fork at 1-inch intervals. Bake 15 minutes. Cool bananas in baking pan. Using a small sharp knife, split the banana peels. Remove and lightly mash bananas. Measure 1 1/2 cups of the roasted bananas. Meanwhile, in a medium bowl beat cream cheese and 1/4 cup of the sugar with a mixer on medium until combined. Beat in egg yolk, 1 tablespoon flour, and the milk; set aside. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan; set aside. In a large bowl combine remaining 2 cups flour, baking powder, apple pie spice, baking soda, and salt. Make a well in center of flour mixture; set aside. In a medium bowl stir together the remaining 1 cup sugar, the 2 eggs, and the oil. Stir in roasted bananas. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon half of the batter into prepared pan. Top with cream cheese mixture, using the back of a spoon to spread evenly. Drop remaining batter in spoonfuls over cream cheese layer; spread gently. Bake 55 to 60 minutes or until a toothpick comes out clean. If needed to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking. Cool in pan for 10 minutes. Remove loaf from pan; cool on wire rack. Wrap and refrigerate overnight before slicing.","5 bananas (unpeeled) 1/2 8 ounce package cream cheese, softened 1 1/4 cups sugar 1 egg yolk 2 cups all-purpose flour plus 1 tablespoon 1 tablespoon milk 1 1/2 teaspoons baking powder 1 1/2 teaspoons apple pie spice 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs, lightly beaten 1/2 cup vegetable oil","Per serving: 251 kcal , 10 g fat (2 g sat. fat , 5 g polyunsaturated fat , 2 g monounsaturated fat ), 43 mg chol. , 158 mg sodium , 37 g carb. , 1 g fiber , 21 g sugar , 3 g pro."
243,"2018-05-06 22:00:25","Semolina and Rosemary Boule","This rosemary-scented loaf of Italian bread gets its incredible texture by way of steam! A bit of water in a baking pan adds moisture to the air to help the dough rise and the crust crisp up.","In a large bowl whisk together the 1/2 cup warm water, the yeast, and sugar. Let stand about 5 minutes or until frothy. Stir in the 1 cup water and 2 tablespoons of the olive oil. Add 2 cups of the bread flour, the 1-2/3 cups semolina flour, the rosemary, and salt. Beat with an electric mixer on low speed until combined, scraping sides of bowl occasionally. Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Grease a large bowl with the remaining 1 tablespoon olive oil. Place dough in greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line a large baking sheet with parchment paper; sprinkle parchment with the 1 tablespoon semolina flour. Set aside. Shape each dough half into a 6-inch round loaf. Place dough rounds on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Adjust one oven rack to the lowest position and another oven rack to the lower-middle position. Set a shallow baking pan on the bottom rack. Preheat the oven to 450 degrees F. Using a sharp knife, cut an X into the top of each loaf. Place baking sheet with dough rounds on the lower-middle rack. Place the ice cubes in the shallow baking pan (as they melt, they'll create steam, which helps the dough rise and develop a crisp crust). Bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped. If necessary to prevent overbrowning, cover rounds with foil for the last 10 minutes of baking. Transfer to a wire rack; cool completely.","1/2 cup warm water (105 degrees F to 115 degrees F) 1 package active dry yeast 2 teaspoons sugar 1 cup water 3 tablespoons olive oil 2 - 2 1/2 cups bread flour 1 2/3 cups semolina flour 4 teaspoons finely snipped fresh rosemary 1 teaspoon salt 1 tablespoon semolina flour 2 cups ice cubes","Per serving: 122 kcal , 2 g fat (0 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 177 mg sodium , 21 g carb. , 1 g fiber , 1 g sugar , 4 g pro."
244,"2018-05-06 22:00:29","Pizza Dough","""Good pizza starts with good dough. This is easy to make, but if you are not into dough making, find a good purchased dough and use that.""","In the bowl of a stand mixer, dissolve the sugar in the 1 cup warm water. Sprinkle yeast on top. Let stand for 10 minutes or until foamy. Add the olive oil and salt to yeast mixture, then use the dough hook to mix in the all-purpose flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth. Add the olive oil and salt to yeast mixture, then use the dough hook to mix in the all-purpose flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth. Turn the dough onto a floured surface and knead about 2 minutes more (dough will no longer be sticky). Place dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap; let stand in a warm place about 1 hour, until doubled in size. Turn out dough onto a floured surface. Divide in half. Form into smooth, tight balls. Cover loosely with a floured kitchen towel and set in a warm place to rise again for 30 to 45 minutes. When ready to use, press dough with fingers to flatten as much as possible. Drape dough over hands, stretching to desired size and thickness. Place dough on a floured pizza peel. Top and bake as directed in recipes. (Makes 2 12-oz.) portions.","1 teaspoon sugar 1 cup warm water (113 degrees F) 1 tablespoon active dry yeast (or 2 packets) 2 tablespoons olive oil, plus more to grease bowl 1 teaspoon fine sea salt 2 1/2 cups all-purpose flour, plus more for dusting","Per serving: 1528 kcal , 36 g fat (5 g sat. fat , 5 g polyunsaturated fat , 24 g monounsaturated fat ), 0 mg chol. , 2060 mg sodium , 260 g carb. , 12 g fiber , 5 g sugar , 39 g pro."
245,"2017-11-28 04:24:59","Slow Cooker Pumpkin-Blueberry Bread","Pumpkin bread is easy with this simple slow cooker recipe. Blueberries add a burst of freshness to this yummy pumpkin bread recipe.","Coat a 4-qt. oval slow cooker with cooking spray; line bottom and sides with parchment paper. In a medium bowl combine next five ingredients (through oil). In a large bowl stir together next four ingredients (through salt). Add pumpkin mixture all at once to flour mixture; stir just until combined. Toss blueberries with 1 Tbsp. flour; fold into batter. Spoon into cooker. Cover and cook on high 1 hour. If possible, give crockery liner a half-turn. Sprinkle bread with pecans. (Carefully lift lid so condensation from lid does not drip onto bread.) Cover and cook on high 1 to 1 1/2 hours more or until a toothpick comes out clean. Turn off cooker. Remove lid. Cover opening of cooker completely with paper towels; replace lid. Cool 30 to 45 minutes. If desired, serve with maple syrup.","Nonstick cooking spray 2 eggs, lightly beaten 1 1/2 cups sugar 3/4 cup canned pumpkin 1/2 cup half-and-half 1/2 cup vegetable oil 2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 3/4 cup fresh blueberries 1 tablespoon all-purpose flour 1/2 cup chopped pecans Maple syrup (optional)","Per serving: 486 kcal , 22 g fat (3 g sat. fat , 11 g polyunsaturated fat , 6 g monounsaturated fat ), 52 mg chol. , 486 mg sodium , 68 g carb. , 3 g fiber , 41 g sugar , 6 g pro."
246,"2017-11-28 04:25:02","Grilled Banana Bites","Banana recipes can be much more wide-ranging than bread and foster! Take this banana dessert that brings out the fruit's natural sugars through grilling. The icing on top: marshmallow cream!","Split rolls in half horizontally, cutting the rolls three-fourths of the way through (like a hot dog bun). Spread the cut sides of each roll with 1 tablespoon of the peanut butter and sprinkle with 1 tablespoon of the chocolate pieces. Close each roll and wrap in foil. Place brown sugar in a shallow bowl. Peel bananas; cut each banana crosswise into thirds. Coat banana pieces with butter and roll in brown sugar. Insert one skewer* into each banana piece. Lightly sprinkle with salt. For a charcoal or gas grill, place wrapped rolls on the rack of a covered grill directly over medium-low heat. Grill about 3 minutes or until warmed, turning once halfway through grilling. Place skewers with banana pieces on grill rack. Cover and grill about 3 minutes or until heated through, turning once or twice. To assemble, carefully unwrap rolls and insert a banana piece into each roll, removing skewer. If desired, top banana pieces with marshmallow creme.","6 Hawaiian sweet dinner rolls, such as King's Hawaiian 6 tablespoons peanut butter 6 tablespoons semisweet chocolate pieces 2 - 3 tablespoons packed brown sugar 2 medium bananas 1 tablespoon butter, melted Pinch salt 1/2 cup marshmallow creme (optional)","Per serving: 352 kcal , 16 g fat (7 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 22 mg chol. , 215 mg sodium , 49 g carb. , 4 g fiber , 29 g sugar , 9 g pro."
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."
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."
249,"2017-11-28 04:25:08","Finnish Braids","This braided bread recipe blends the spicy-sweet flavor of cardamom with a hint of orange. As a homemade gift, wrap in plastic wrap, tie with a bow, and place it in an attractive bread basket. To serve, slice and toast for breakfast or layer with sandwich makings.","In a large mixing bowl combine 2-1/2 cups of the flour, the yeast, and ground cardamom. In a saucepan heat and stir the 1 cup milk, the margarine or butter, sugar, and salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to dry mixture in mixing bowl; add eggs, orange peel, and orange juice. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of remaining flour as you can. Turn the dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball. Place in greased bowl, turning once to grease surface of the dough. Cover; let dough rise in a warm place until double in size (about 1 hour). Punch dough down. Divide dough in half. Divide each half in thirds; shape into 6 balls. Cover; let rest 10 minutes. Meanwhile, grease 2 baking sheets. Roll each ball to a 16-inch-long rope. Lay 3 ropes side by side and about 1 inch apart on a prepared baking sheet. Starting in the middle, loosely braid by bringing the left rope under the center rope. Next bring right rope under new center rope. Repeat to end. Braid other end by bringing alternate ropes over center rope. Press ends together to seal; tuck under. Repeat with remaining ropes. Cover; let rise in warm place until nearly double in size (30 to 40 minutes). Using a fork, beat together the egg yolk and the 1 tablespoon milk. Brush braids with egg yolk mixture. Bake bread in a 350 degree F oven for 25 to 30 minutes or until bread sounds hollow when lightly tapped. If necessary, cover loaves with foil the last 5 to 10 minutes of baking to prevent overbrowning. Makes 2 loaves (32 servings).","5 1/4 - 5 3/4 cups all-purpose flour 2 packages active dry yeast 1/2 teaspoon ground cardamom 1 cup milk 1/2 cup margarine or butter 1/2 cup sugar 1 teaspoon salt 2 eggs 1 tablespoon finely shredded orange peel 1/3 cup orange juice 1 egg yolk 1 tablespoon milk","Per serving: 119 kcal , 4 g fat (1 g sat. fat , 21 mg chol. , 104 mg sodium , 18 g carb. , 1 g fiber , 3 g pro."
250,"2017-11-28 04:25:11","Stuffed Focaccia","Stuffed with mascarpone cheese, artichoke hearts, and salami, this cold sandwich recipe is sure to be a brown bag winner.","Spread cut sides of focaccia with mascarpone cheese. Sprinkle bottom half of focaccia with artichoke hearts and, if desired, capers; top with salami and arugula leaves. Add top of focaccia, spread side down. Cut sandwich into thirds. Serve immediately or chill up to 4 hours before serving. Makes 3 servings.","1/2 9 inch garlic, onion, or plain Italian flat bread (focaccia), split horizontally 1/2 8 ounce container mascarpone cheese 1 6 ounce jar marinated artichoke hearts, drained and chopped 1 tablespoon capers, drained (optional) 4 ounces thinly sliced Genoa salami 1 cup arugula leaves","Per serving: 545 kcal , 36 g fat (16 g sat. fat , 83 mg chol. , 970 mg sodium , 43 g carb. , 3 g fiber , 23 g pro."
251,"2017-11-28 04:25:14","Vanilla French Toast / $.97",,"In a shallow bowl, beat together eggs, half-and-half, sugar, vanilla, cinnamon, and nutmeg. Dip bread slices into egg mixture, coating both sides. Preheat oven to 200 degrees F. Place a plate or serving platter in the oven. In a 12-inch skillet or on a griddle, melt 1 tablespoon of the butter over medium heat and spread it over the cooking surface. Add half the bread slices and cook for 4 to 6 minutes or until golden, turning once. Transfer slices to oven to keep warm. Repeat with remaining butter and bread. Serve with additional butter, maple syrup, and banana slices. Sprinkle with cinnamon.","4 eggs, lightly beaten 1 cup half-and-half or milk 2 tablespoons sugar 2 teaspoons vanilla 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 8 slices dry white or whole wheat bread 2 tablespoons butter or vegetable oil Butter Maple syrup Banana slices Ground cinnamon","Per serving: 472 kcal , 20 g fat (10 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 249 mg chol. , 421 mg sodium , 62 g carb. , 2 g fiber , 27 g sugar , 14 g pro."
252,"2017-09-25 22:18:11","Easter Bread: Make Bunny Brioche!",,,,
253,"2017-11-28 04:25:19","Pumpkin Bread","If you're looking for a classic pumpkin bread, this is our best pumpkin bread recipe! No frills here just the baking essentials, spices you expect, and pumpkin. Make a double batch to share a pumpkin loaf with coworkers, neighbors, anyone you want to show you care.","Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).","3 cups sugar 1 cup cooking oil 4 eggs 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2/3 cup water 1 15 ounce can pumpkin","Per serving: 191 kcal , 8 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 27 mg chol. , 197 mg sodium , 29 g carb. , 1 g fiber , 18 g sugar , 2 g pro."
256,"2017-11-28 04:25:21","Snappy Chicken Stir-Fry","Fix up a sizzling stir-fry in minutes with the help of frozen pea pods and tender pieces of chicken.","Let pea pods stand at room temperature to partially thaw. Meanwhile, cut chicken into 1-inch pieces. In a small bowl stir together the orange juice, water, soy sauce, and cornstarch. Preheat a wok or large skillet over high heat. Add cooking oil. Stir-fry chicken, half at a time, for 2 to 3 minutes or until no pink remains. Add more oil as necessary. Return all chicken to wok. Push chicken to the sides of the wok. Stir orange juice mixture and add to center of wok. Cook and stir until orange juice mixture is thickened and bubbly. Add partially frozen pea pods to wok and stir in chicken until all is coated with sauce. Cover and simmer the mixture for 1 minute. Serve with rice. Sprinkle with peanuts, if desired. Makes 4 servings.","1 6 ounce package frozen pea pods 1 pound boneless, skinless chicken breasts 1/4 cup orange juice 2 tablespoons water 2 tablespoons soy sauce 2 teaspoons cornstarch 1 tablespoon cooking oil Hot cooked rice Chopped peanuts (optional)","Per serving: 347 kcal , 6 g fat (1 g sat. fat , 66 mg chol. , 527 mg sodium , 40 g carb. , 2 g fiber , 32 g pro."