recipe_x_recipe_image.id,recipe.id,recipe.ts,recipe.title,recipe.description,recipe.directions,recipe.ingredients,recipe.nutrition,recipe_image.id,recipe_image.ts
1,2,"2018-05-06 21:44:26","Parmesan Chicken and Broccoli","Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.","Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside. In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.","2 cups uncooked converted rice 1 cup chopped onion (1 large) 2 tablespoons butter 2 1/2 teaspoons dried Italian seasoning, crushed 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-sized strips 3 cloves garlic, minced 1 24 ounce package frozen cut broccoli (6 cups) 2 10 3/4 ounce cans condensed cream of mushroom soup or cream of chicken soup 1 cup water 1 cup chopped tomato (1 large) 2/3 cup grated Parmesan cheese Salt Ground black pepper","Per serving: 320 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 668 mg sodium , 34 g carb. , 2 g fiber , 2 g sugar , 25 g pro.",1,"2017-11-28 04:17:00"
419,2,"2018-05-06 21:44:26","Parmesan Chicken and Broccoli","Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.","Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside. In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.","2 cups uncooked converted rice 1 cup chopped onion (1 large) 2 tablespoons butter 2 1/2 teaspoons dried Italian seasoning, crushed 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-sized strips 3 cloves garlic, minced 1 24 ounce package frozen cut broccoli (6 cups) 2 10 3/4 ounce cans condensed cream of mushroom soup or cream of chicken soup 1 cup water 1 cup chopped tomato (1 large) 2/3 cup grated Parmesan cheese Salt Ground black pepper","Per serving: 320 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 668 mg sodium , 34 g carb. , 2 g fiber , 2 g sugar , 25 g pro.",419,"2018-05-06 21:44:26"
2,10,"2017-11-28 04:17:18","Date Bars",,"In a small bowl combine boiling water and dates. Cover and let stand for 10 minutes. Drain. Coat an 8x8x2-inch baking pan with cooking spray; set aside. Combine flour, baking powder, cinnamon, and baking soda; set aside. In a medium mixing bowl beat egg with an electric mixer on high speed until frothy. Add brown sugar; beat until combined. Stir in evaporated milk and drained dates. Add flour mixture to egg mixture, stirring with a wooden spoon until combined. Stir in nuts. Pour batter into the prepared baking pan. Bake in a 350 degree F oven about 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Cut into bars. Makes about 24 bars.","1/2 cup boiling water 1/3 cup snipped pitted whole dates Nonstick cooking spray 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1 egg 1/3 cup packed brown sugar 1/3 cup evaporated fat-free milk 2 tablespoons finely chopped walnuts, toasted 1 teaspoon sifted powdered sugar","Per serving: 40 kcal , 1 g fat 9 mg chol. , 21 mg sodium , 8 g carb. , 5 g sugar , 1 g pro.",2,"2017-11-28 04:17:18"
420,10,"2017-11-28 04:17:18","Date Bars",,"In a small bowl combine boiling water and dates. Cover and let stand for 10 minutes. Drain. Coat an 8x8x2-inch baking pan with cooking spray; set aside. Combine flour, baking powder, cinnamon, and baking soda; set aside. In a medium mixing bowl beat egg with an electric mixer on high speed until frothy. Add brown sugar; beat until combined. Stir in evaporated milk and drained dates. Add flour mixture to egg mixture, stirring with a wooden spoon until combined. Stir in nuts. Pour batter into the prepared baking pan. Bake in a 350 degree F oven about 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Cut into bars. Makes about 24 bars.","1/2 cup boiling water 1/3 cup snipped pitted whole dates Nonstick cooking spray 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1 egg 1/3 cup packed brown sugar 1/3 cup evaporated fat-free milk 2 tablespoons finely chopped walnuts, toasted 1 teaspoon sifted powdered sugar","Per serving: 40 kcal , 1 g fat 9 mg chol. , 21 mg sodium , 8 g carb. , 5 g sugar , 1 g pro.",420,"2018-05-06 21:45:01"
3,12,"2017-11-28 04:17:23","Simple Strawberry Jam","Give a container of this sweet jam as a Christmas gift, adding a pretty vintage jam spoon to the outside of the container.","In a large bowl, crush berries with a potato masher. Stir in sugar. Let stand for 10 minutes; stirring occasionally. In a small saucepan, combine pectin and water. Bring to boiling; boil for 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir about 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices. Ladle jam into clean half-pint freezer containers or jars, leaving 1/2-inch headspace; seal. Let stand at room temperature about 24 hours or until set.","4 cups fresh strawberries, hulled 4 cups sugar 1 1 3/4 ounce package regular powdered fruit pectin 3/4 cup water 2 tablespoons fresh lemon juice 1 small lemon, very thinly sliced","Per serving: 87 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 3 mg sodium , 23 g carb. , 0 g fiber , 21 g sugar , 0 g pro.",3,"2017-11-28 04:17:23"
421,12,"2017-11-28 04:17:23","Simple Strawberry Jam","Give a container of this sweet jam as a Christmas gift, adding a pretty vintage jam spoon to the outside of the container.","In a large bowl, crush berries with a potato masher. Stir in sugar. Let stand for 10 minutes; stirring occasionally. In a small saucepan, combine pectin and water. Bring to boiling; boil for 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir about 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices. Ladle jam into clean half-pint freezer containers or jars, leaving 1/2-inch headspace; seal. Let stand at room temperature about 24 hours or until set.","4 cups fresh strawberries, hulled 4 cups sugar 1 1 3/4 ounce package regular powdered fruit pectin 3/4 cup water 2 tablespoons fresh lemon juice 1 small lemon, very thinly sliced","Per serving: 87 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 3 mg sodium , 23 g carb. , 0 g fiber , 21 g sugar , 0 g pro.",421,"2018-05-06 21:45:12"
422,17,"2017-11-28 04:17:35","Cajun Chicken Burgers","Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.","In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties. Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.","1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed 1 beaten egg 2 tablespoons fine dry bread crumbs 1 1/2 teaspoons Cajun seasoning* 1/4 teaspoon salt 1 pound ground raw chicken 4 Kaiser rolls or hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Chili sauce, taco sauce, or catsup (optional)","Per serving: 338 kcal , 10 g fat (2 g sat. fat , 108 mg chol. , 653 mg sodium , 36 g carb. , 1 g fiber , 25 g pro.",422,"2018-05-06 21:45:40"
4,25,"2017-11-28 04:17:58","Delicata Squash Salad with Pork Medallions","Pork tenderloin is so lean, and the homemade vinaigrette is so light, that this pork salad clocks in at less than 250 calories!","Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet cook pork in hot oil over medium-high heat for 5 minutes or until browned but still slightly pink in center, turning once halfway through cooking. Remove from skillet; keep warm. In the same skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Crumble bacon; set aside. Wipe skillet clean. Add squash, apple juice, 1/4 cup water, and shallots to skillet. Bring to boiling; reduce heat. Cook, covered, for 6 to 8 minutes or until squash is just tender. Add vinegar, thyme, and 1/4 teaspoon ground black pepper to skillet. Return pork and any accumulated juices to skillet; heat through. Serve over spinach. Sprinkle with bacon.","12 ounces pork tenderloin, cut into 1/2-inch slices 1 tablespoon olive oil 3 slices lower sodium less fat bacon 1 pound delicata squash, seeds removed and cut into 1-inch piece*s 3/4 cup unsweetened apple juice 2 shallots, thinly sliced 3 tablespoons cider vinegar 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 6 cups fresh baby spinach","Per serving: 226 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 58 mg chol. , 315 mg sodium , 19 g carb. , 4 g fiber , 5 g sugar , 22 g pro.",4,"2017-11-28 04:17:58"
423,25,"2017-11-28 04:17:58","Delicata Squash Salad with Pork Medallions","Pork tenderloin is so lean, and the homemade vinaigrette is so light, that this pork salad clocks in at less than 250 calories!","Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet cook pork in hot oil over medium-high heat for 5 minutes or until browned but still slightly pink in center, turning once halfway through cooking. Remove from skillet; keep warm. In the same skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Crumble bacon; set aside. Wipe skillet clean. Add squash, apple juice, 1/4 cup water, and shallots to skillet. Bring to boiling; reduce heat. Cook, covered, for 6 to 8 minutes or until squash is just tender. Add vinegar, thyme, and 1/4 teaspoon ground black pepper to skillet. Return pork and any accumulated juices to skillet; heat through. Serve over spinach. Sprinkle with bacon.","12 ounces pork tenderloin, cut into 1/2-inch slices 1 tablespoon olive oil 3 slices lower sodium less fat bacon 1 pound delicata squash, seeds removed and cut into 1-inch piece*s 3/4 cup unsweetened apple juice 2 shallots, thinly sliced 3 tablespoons cider vinegar 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 6 cups fresh baby spinach","Per serving: 226 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 58 mg chol. , 315 mg sodium , 19 g carb. , 4 g fiber , 5 g sugar , 22 g pro.",423,"2018-05-06 21:46:14"
5,28,"2017-11-28 04:18:03","Quinoa Salad with Slow Cooker Beets, Oranges, and Fennel","This superfood salad is far from a boring bowl of leafy greens. Tender slow cooked beets and quinoa only get tastier with a drizzle of honey-citrus dressing.","Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high-heat setting for 3 to 4 hours or until beets are fork-tender. Remove beets from cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl. For dressing, in another medium bowl whisk together the remaining 2 tablespoons oil, orange peel, orange juice, honey, salt, and pepper. Remove 1 tablespoon of the dressing and drizzle over beets; toss gently to coat. In a medium bowl combine oranges and fennel and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat. To serve, divide quinoa among salad plates. Top with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onion. Makes 6 servings.","1 1/2 pounds medium beets 3 tablespoons olive oil 1 teaspoon finely shredded orange peel 2 tablespoons orange juice 1 tablespoon honey 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 1/2 cups cooked quinoa 1 15 ounce can mandarin orange sections, rinsed and drained 1 fennel bulb, trimmed and thinly sliced Sliced green onion (optional)","Per serving: 204 kcal , 8 g fat (1 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 0 mg chol. , 196 mg sodium , 31 g carb. , 6 g fiber , 15 g sugar , 5 g pro.",5,"2017-11-28 04:18:03"
424,28,"2017-11-28 04:18:03","Quinoa Salad with Slow Cooker Beets, Oranges, and Fennel","This superfood salad is far from a boring bowl of leafy greens. Tender slow cooked beets and quinoa only get tastier with a drizzle of honey-citrus dressing.","Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high-heat setting for 3 to 4 hours or until beets are fork-tender. Remove beets from cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl. For dressing, in another medium bowl whisk together the remaining 2 tablespoons oil, orange peel, orange juice, honey, salt, and pepper. Remove 1 tablespoon of the dressing and drizzle over beets; toss gently to coat. In a medium bowl combine oranges and fennel and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat. To serve, divide quinoa among salad plates. Top with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onion. Makes 6 servings.","1 1/2 pounds medium beets 3 tablespoons olive oil 1 teaspoon finely shredded orange peel 2 tablespoons orange juice 1 tablespoon honey 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 1/2 cups cooked quinoa 1 15 ounce can mandarin orange sections, rinsed and drained 1 fennel bulb, trimmed and thinly sliced Sliced green onion (optional)","Per serving: 204 kcal , 8 g fat (1 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 0 mg chol. , 196 mg sodium , 31 g carb. , 6 g fiber , 15 g sugar , 5 g pro.",424,"2018-05-06 21:46:31"
6,30,"2017-11-28 04:18:03","Shrimp and Asparagus Salad","This quick salad recipe is perfect as a lunch or light dinner entree and requires just five ingredients.","In a large skillet, cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool. Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread. Makes 4 servings.","12 ounces fresh asparagus spears, trimmed 4 cups watercress, tough stems removed 1 16 ounce package frozen peeled, cooked shrimp with tails intact, thawed 2 cups cherry tomatoes, halved 1/2 cup bottled light raspberry or berry vinaigrette salad dressing Cracked black pepper Cracker bread (optional)","Per serving: 257 kcal , 8 g fat (1 g sat. fat , 227 mg chol. , 360 mg sodium , 14 g carb. , 2 g fiber , 33 g pro.",6,"2017-11-28 04:18:03"
425,30,"2017-11-28 04:18:03","Shrimp and Asparagus Salad","This quick salad recipe is perfect as a lunch or light dinner entree and requires just five ingredients.","In a large skillet, cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool. Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread. Makes 4 servings.","12 ounces fresh asparagus spears, trimmed 4 cups watercress, tough stems removed 1 16 ounce package frozen peeled, cooked shrimp with tails intact, thawed 2 cups cherry tomatoes, halved 1/2 cup bottled light raspberry or berry vinaigrette salad dressing Cracked black pepper Cracker bread (optional)","Per serving: 257 kcal , 8 g fat (1 g sat. fat , 227 mg chol. , 360 mg sodium , 14 g carb. , 2 g fiber , 33 g pro.",425,"2018-05-06 21:46:37"
7,31,"2017-11-28 04:18:05","Homemade Coarse Ground Mustard","Freshly-ground mustard seeds add so much bright, zesty flavor to this homemade condiment recipe.","In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months. Makes 1 1/2 cups.","2/3 cup white wine vinegar 1/3 cup yellow mustard seeds 1/3 cup brown mustard seeds 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground allspice 3 tablespoons honey 2 cloves garlic, minced","Per serving: 29 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 0 mg chol. , 49 mg sodium , 3 g carb. , 0 g fiber , 2 g sugar , 1 g pro.",7,"2017-11-28 04:18:05"
426,31,"2017-11-28 04:18:05","Homemade Coarse Ground Mustard","Freshly-ground mustard seeds add so much bright, zesty flavor to this homemade condiment recipe.","In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months. Makes 1 1/2 cups.","2/3 cup white wine vinegar 1/3 cup yellow mustard seeds 1/3 cup brown mustard seeds 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground allspice 3 tablespoons honey 2 cloves garlic, minced","Per serving: 29 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 0 mg chol. , 49 mg sodium , 3 g carb. , 0 g fiber , 2 g sugar , 1 g pro.",426,"2018-05-06 21:46:43"
8,32,"2018-05-06 21:46:47","Tarragon Shrimp with Easiest-Ever Risotto","For a complete seafood risotto recipe in just 40 minutes, turn to this tarragon shrimp and easy risotto. If you can't find tarragon, try oregano instead.","Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes). For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese. Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges. SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently. GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade. For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.","1 pound fresh or frozen large shrimp in shells 1 tablespoon lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon dried tarragon, crushed 1/4 teaspoon salt 1 tablespoon butter 1/3 cup chopped onion (1 small) 2/3 cup uncooked Arborio rice 1 14 1/2 ounce can reduced-sodium chicken broth 1 cup frozen peas, thawed 1/4 cup grated Parmesan cheese Lemon wedges (optional)","Per serving: 308 kcal , 8 g fat (3 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 171 mg chol. , 643 mg sodium , 32 g carb. , 2 g fiber , 3 g sugar , 27 g pro.",8,"2017-11-28 04:18:07"
427,32,"2018-05-06 21:46:47","Tarragon Shrimp with Easiest-Ever Risotto","For a complete seafood risotto recipe in just 40 minutes, turn to this tarragon shrimp and easy risotto. If you can't find tarragon, try oregano instead.","Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes). For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese. Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges. SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently. GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade. For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.","1 pound fresh or frozen large shrimp in shells 1 tablespoon lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon dried tarragon, crushed 1/4 teaspoon salt 1 tablespoon butter 1/3 cup chopped onion (1 small) 2/3 cup uncooked Arborio rice 1 14 1/2 ounce can reduced-sodium chicken broth 1 cup frozen peas, thawed 1/4 cup grated Parmesan cheese Lemon wedges (optional)","Per serving: 308 kcal , 8 g fat (3 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 171 mg chol. , 643 mg sodium , 32 g carb. , 2 g fiber , 3 g sugar , 27 g pro.",427,"2018-05-06 21:46:47"
428,33,"2018-05-06 21:46:53","Apple-Onion Salad","This Apple-Onion Salad Recipe is the perfect light and crisp side to serve with your favorite sandwich. Double this apple salad so you can share it with a crowd at your next potluck or picnic.","Slice apples; set aside. In a bowl whisk together lemon juice, olive oil, honey, and 1/4 teaspoon salt. Add apple and onion slices; toss. Makes 4 servings.","2 medium Granny Smith or tart green and/or red apples, cored 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon honey 1/2 of a small red onion, sliced","Per serving: 98 kcal , 4 g fat (0 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 147 mg sodium , 18 g carb. , 2 g fiber , 14 g sugar , 0 g pro.",428,"2018-05-06 21:46:53"
9,35,"2017-11-28 04:18:15","Cal-Ital Roasted Veggie Melts","A smear of hummus acts as the ""glue"" for the colorful mix of roasted vegetables and tofu on these open-faced vegetarian sandwiches. Serve with a cup of soup and fresh fruit.","In a medium bowl combine lemon juice, oil, garlic, lemon-pepper seasoning, and salt. Add tofu; toss gently to coat. Cover and chill for 2 hours. Preheat oven to 425 degrees F. Line a 13x9x2-inch baking pan with foil. Add vegetables to the prepared baking pan. Add tofu mixture; toss gently to combine. Roast for 20 to 25 minutes or until vegetables are crisp-tender and brown around the edges, stirring occasionally. Meanwhile, place bread slices on a baking sheet. Place on the bottom rack of the oven while vegetables are cooking. Bake for 5 to 7 minutes or just until bread is toasted and slightly crisp, turning once. Preheat broiler. Spread toasted bread slices with hummus. Top with roasted vegetables, mozzarella cheese, and Parmesan cheese. Broil about 5 inches from the heat about 1 minute or just until cheeses are melted,.","1/4 cup lemon juice 3 tablespoons olive oil 3 cloves garlic, minced 3/4 teaspoon salt-free lemon-pepper seasoning 1/2 teaspoon salt 6 ounces extra-firm tofu (fresh bean curd), cut into 1/2-inch cubes 6 cups mixed fresh vegetables, such as small broccoli florets, halved small Brussels sprouts, halved onion slices, red sweet pepper strips, and/or baby carrots, quartered lengthwise 6 slices pumpernickel bread 3/4 cup roasted red pepper hummus 6 tablespoons shredded part-skim mozzarella cheese 6 tablespoons finely shredded Parmesan cheese","Per serving: 287 kcal , 14 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 8 mg chol. , 700 mg sodium , 30 g carb. , 6 g fiber , 5 g sugar , 12 g pro.",9,"2017-11-28 04:18:15"
429,35,"2017-11-28 04:18:15","Cal-Ital Roasted Veggie Melts","A smear of hummus acts as the ""glue"" for the colorful mix of roasted vegetables and tofu on these open-faced vegetarian sandwiches. Serve with a cup of soup and fresh fruit.","In a medium bowl combine lemon juice, oil, garlic, lemon-pepper seasoning, and salt. Add tofu; toss gently to coat. Cover and chill for 2 hours. Preheat oven to 425 degrees F. Line a 13x9x2-inch baking pan with foil. Add vegetables to the prepared baking pan. Add tofu mixture; toss gently to combine. Roast for 20 to 25 minutes or until vegetables are crisp-tender and brown around the edges, stirring occasionally. Meanwhile, place bread slices on a baking sheet. Place on the bottom rack of the oven while vegetables are cooking. Bake for 5 to 7 minutes or just until bread is toasted and slightly crisp, turning once. Preheat broiler. Spread toasted bread slices with hummus. Top with roasted vegetables, mozzarella cheese, and Parmesan cheese. Broil about 5 inches from the heat about 1 minute or just until cheeses are melted,.","1/4 cup lemon juice 3 tablespoons olive oil 3 cloves garlic, minced 3/4 teaspoon salt-free lemon-pepper seasoning 1/2 teaspoon salt 6 ounces extra-firm tofu (fresh bean curd), cut into 1/2-inch cubes 6 cups mixed fresh vegetables, such as small broccoli florets, halved small Brussels sprouts, halved onion slices, red sweet pepper strips, and/or baby carrots, quartered lengthwise 6 slices pumpernickel bread 3/4 cup roasted red pepper hummus 6 tablespoons shredded part-skim mozzarella cheese 6 tablespoons finely shredded Parmesan cheese","Per serving: 287 kcal , 14 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 8 mg chol. , 700 mg sodium , 30 g carb. , 6 g fiber , 5 g sugar , 12 g pro.",429,"2018-05-06 21:47:02"
10,36,"2017-11-28 04:18:16","Smoked Gouda and Apricot Melts","You've probably enjoyed fruit and gouda together on a cheese plate, so why not try the sweet and salty pairing between a couple slices of hearty bread? This 25-minute meal is comfort food made modern.","In a small bowl combine apricots and enough boiling water to cover. Let stand for 5 minutes; drain. Stir in almonds and green onions. Spread four of the bread slices with apricot preserves. Top with apricot mixture, cheese, and pepper. Add the remaining four bread slices. Lightly coat outsides of sandwiches with cooking spray. Preheat a large nonstick skillet over medium heat. Place sandwiches, half at a time if necessary, in skillet. Weight down with a heavy skillet and cook for 1 to 2 minutes or until bread is toasted. Turn sandwiches, weight down again, and cook for 1 to 2 minutes more or until bread is toasted and filling is heated through.","1/2 cup dried apricots, chopped Boiling water 1/3 cup sliced, slivered, or chopped almonds, toasted* 1/4 cup thinly sliced green onions (2) 8 slices marbled rye or hearty whole grain bread 2 tablespoons apricot preserves 1 cup shredded smoked Gouda cheese (4 ounces) 1/4 - 1/2 teaspoon freshly ground black pepper Nonstick cooking spray","Per serving: 317 kcal , 11 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 23 mg chol. , 659 mg sodium , 45 g carb. , 4 g fiber , 14 g sugar , 12 g pro.",10,"2017-11-28 04:18:16"
430,36,"2017-11-28 04:18:16","Smoked Gouda and Apricot Melts","You've probably enjoyed fruit and gouda together on a cheese plate, so why not try the sweet and salty pairing between a couple slices of hearty bread? This 25-minute meal is comfort food made modern.","In a small bowl combine apricots and enough boiling water to cover. Let stand for 5 minutes; drain. Stir in almonds and green onions. Spread four of the bread slices with apricot preserves. Top with apricot mixture, cheese, and pepper. Add the remaining four bread slices. Lightly coat outsides of sandwiches with cooking spray. Preheat a large nonstick skillet over medium heat. Place sandwiches, half at a time if necessary, in skillet. Weight down with a heavy skillet and cook for 1 to 2 minutes or until bread is toasted. Turn sandwiches, weight down again, and cook for 1 to 2 minutes more or until bread is toasted and filling is heated through.","1/2 cup dried apricots, chopped Boiling water 1/3 cup sliced, slivered, or chopped almonds, toasted* 1/4 cup thinly sliced green onions (2) 8 slices marbled rye or hearty whole grain bread 2 tablespoons apricot preserves 1 cup shredded smoked Gouda cheese (4 ounces) 1/4 - 1/2 teaspoon freshly ground black pepper Nonstick cooking spray","Per serving: 317 kcal , 11 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 23 mg chol. , 659 mg sodium , 45 g carb. , 4 g fiber , 14 g sugar , 12 g pro.",430,"2018-05-06 21:47:06"
11,37,"2017-11-28 04:18:18","Curried Sweet Potato Chowder","Curry powder and sweet potatoes gives a fresh twist to traditional potato soup. A sprinkling of toasted pumpkin seeds finishes off this low-fat dish.","In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 15 minutes or until potatoes are done, stirring occasionally. Spoon soup into 4 bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4 side-dish servings.","2 teaspoons margarine or butter 1/3 cup minced shallot (1 large) 1 1/3 cups 1/2-inch cubes sweet potatoes 1/2 teaspoon curry powder 1 tablespoon all-purpose flour 1 1/2 cups fat-free milk 1/2 cup fat-free half-and-half 1 cup frozen baby peas 1/4 teaspoon salt 1/4 teaspoon pepper 4 teaspoons curried pumpkin seeds or pumpkin seeds Crackers (optional)","Per serving: 173 kcal , 3 g fat (0 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 2 mg chol. , 293 mg sodium , 28 g carb. , 4 g fiber , 7 g sugar , 8 g pro.",11,"2017-11-28 04:18:18"
431,37,"2017-11-28 04:18:18","Curried Sweet Potato Chowder","Curry powder and sweet potatoes gives a fresh twist to traditional potato soup. A sprinkling of toasted pumpkin seeds finishes off this low-fat dish.","In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 15 minutes or until potatoes are done, stirring occasionally. Spoon soup into 4 bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4 side-dish servings.","2 teaspoons margarine or butter 1/3 cup minced shallot (1 large) 1 1/3 cups 1/2-inch cubes sweet potatoes 1/2 teaspoon curry powder 1 tablespoon all-purpose flour 1 1/2 cups fat-free milk 1/2 cup fat-free half-and-half 1 cup frozen baby peas 1/4 teaspoon salt 1/4 teaspoon pepper 4 teaspoons curried pumpkin seeds or pumpkin seeds Crackers (optional)","Per serving: 173 kcal , 3 g fat (0 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 2 mg chol. , 293 mg sodium , 28 g carb. , 4 g fiber , 7 g sugar , 8 g pro.",431,"2018-05-06 21:47:11"
12,38,"2017-11-28 04:18:18","Roasted Shrimp and Swiss Chard with Cranberries","Cranberries aren't just good for a Thanksgiving side dish. Mix them with Swiss chard for a vibrant bed for sauteed shrimp.","Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line a large shallow roasting pan with foil; set aside. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In the prepared roasting pan combine shrimp, Swiss chard, dried cranberries, garlic, salt, and pepper. Drizzle with oil; toss gently to coat. Roast, uncovered, for 8 minutes. Stir; roast, uncovered, for 3 to 5 minutes more or until shrimp are opaque. If desired, serve with lemon wedges.","1 pound fresh or frozen large shrimp in shells 2 bunches Swiss chard, thinly sliced (16 cups) 1/2 cup dried cranberries 4 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup lemon-infused olive oil or olive oil Lemon wedges (optional)","Per serving: 300 kcal , 15 g fat (2 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 183 mg chol. , 644 mg sodium , 20 g carb. , 4 g fiber , 12 g sugar , 26 g pro.",12,"2017-11-28 04:18:18"
432,38,"2017-11-28 04:18:18","Roasted Shrimp and Swiss Chard with Cranberries","Cranberries aren't just good for a Thanksgiving side dish. Mix them with Swiss chard for a vibrant bed for sauteed shrimp.","Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line a large shallow roasting pan with foil; set aside. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In the prepared roasting pan combine shrimp, Swiss chard, dried cranberries, garlic, salt, and pepper. Drizzle with oil; toss gently to coat. Roast, uncovered, for 8 minutes. Stir; roast, uncovered, for 3 to 5 minutes more or until shrimp are opaque. If desired, serve with lemon wedges.","1 pound fresh or frozen large shrimp in shells 2 bunches Swiss chard, thinly sliced (16 cups) 1/2 cup dried cranberries 4 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup lemon-infused olive oil or olive oil Lemon wedges (optional)","Per serving: 300 kcal , 15 g fat (2 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 183 mg chol. , 644 mg sodium , 20 g carb. , 4 g fiber , 12 g sugar , 26 g pro.",432,"2018-05-06 21:47:15"
13,40,"2017-11-28 04:18:21","Oatmeal with Goat Cheese, Dates, Walnuts and Honey","For a sweet, salty, and crunchy breakfast treat, accessorize your plain oatmeal recipe with goat cheese, dates, walnuts, and a drizzle of honey.","Place oatmeal in serving dish. Top with goat cheese, walnuts and dates. Swirl in and top with a drizzle of honey.","1 cup hot prepared oatmeal* 1 - 2 tablespoons goat cheese (chevre) 1 - 2 tablespoons walnuts, toasted and coarsely chopped 1 - 2 tablespoons coarsely chopped pitted whole dates Honey","Per serving: 318 kcal , 13 g fat (4 g sat. fat , 5 g polyunsaturated fat , 3 g monounsaturated fat ), 11 mg chol. , 83 mg sodium , 44 g carb. , 5 g fiber , 14 g sugar , 10 g pro.",13,"2017-11-28 04:18:21"
433,40,"2017-11-28 04:18:21","Oatmeal with Goat Cheese, Dates, Walnuts and Honey","For a sweet, salty, and crunchy breakfast treat, accessorize your plain oatmeal recipe with goat cheese, dates, walnuts, and a drizzle of honey.","Place oatmeal in serving dish. Top with goat cheese, walnuts and dates. Swirl in and top with a drizzle of honey.","1 cup hot prepared oatmeal* 1 - 2 tablespoons goat cheese (chevre) 1 - 2 tablespoons walnuts, toasted and coarsely chopped 1 - 2 tablespoons coarsely chopped pitted whole dates Honey","Per serving: 318 kcal , 13 g fat (4 g sat. fat , 5 g polyunsaturated fat , 3 g monounsaturated fat ), 11 mg chol. , 83 mg sodium , 44 g carb. , 5 g fiber , 14 g sugar , 10 g pro.",433,"2018-05-06 21:47:27"
14,43,"2017-11-28 04:18:32","Huevos Rancheros with Spinach","Top garlicky spinach with salsa-poached eggs for a fast and flavorful breakfast, lunch or dinner.","In a large skillet heat oil over medium heat. Add spinach and garlic; cook until heated through. Season to taste with salt and pepper. Remove spinach mixture from skillet; keep warm. Return skillet to heat; add salsa and increase heat to medium-high. Break an egg into a small bowl and gently add to the simmering salsa; repeat with the remaining 7 eggs. Gently simmer, covered, until egg whites are set and yolks are desired doneness (about 3 minutes for runny yolks and about 5 minutes for hard yolks). To serve, divide the spinach mixture among four serving plates or shallow bowls, forming a spinach nest on each plate or bowl. Spoon two of the eggs and 1/4 of the salsa into each nest. If desired, sprinkle with additional pepper.","2 tablespoons vegetable oil 2 10 ounces packages frozen chopped spinach, thawed and squeezed dry 2 cloves garlic, minced Salt Coarsely ground black pepper 1 16 ounce jar salsa 8 eggs","Per serving: 274 kcal , 17 g fat (4 g sat. fat , 7 g polyunsaturated fat , 5 g monounsaturated fat ), 372 mg chol. , 1371 mg sodium , 13 g carb. , 4 g fiber , 6 g sugar , 17 g pro.",14,"2017-11-28 04:18:32"
434,43,"2017-11-28 04:18:32","Huevos Rancheros with Spinach","Top garlicky spinach with salsa-poached eggs for a fast and flavorful breakfast, lunch or dinner.","In a large skillet heat oil over medium heat. Add spinach and garlic; cook until heated through. Season to taste with salt and pepper. Remove spinach mixture from skillet; keep warm. Return skillet to heat; add salsa and increase heat to medium-high. Break an egg into a small bowl and gently add to the simmering salsa; repeat with the remaining 7 eggs. Gently simmer, covered, until egg whites are set and yolks are desired doneness (about 3 minutes for runny yolks and about 5 minutes for hard yolks). To serve, divide the spinach mixture among four serving plates or shallow bowls, forming a spinach nest on each plate or bowl. Spoon two of the eggs and 1/4 of the salsa into each nest. If desired, sprinkle with additional pepper.","2 tablespoons vegetable oil 2 10 ounces packages frozen chopped spinach, thawed and squeezed dry 2 cloves garlic, minced Salt Coarsely ground black pepper 1 16 ounce jar salsa 8 eggs","Per serving: 274 kcal , 17 g fat (4 g sat. fat , 7 g polyunsaturated fat , 5 g monounsaturated fat ), 372 mg chol. , 1371 mg sodium , 13 g carb. , 4 g fiber , 6 g sugar , 17 g pro.",434,"2018-05-06 21:47:41"
15,46,"2017-11-28 04:18:42","Summer Chili","This spicy chili gets southwestern flavors from chipotle peppers and fire-roasted tomatoes.","Microwave frozen vegetables according to package directions. Meanwhile, coat a large nonstick skillet with cooking spray and preheat over medium heat. Add ground beef and cook until meat is browned, breaking up meat as it cooks. Add the cooked vegetables, beans, undrained diced tomatoes, chicken broth, and chipotle chile pepper. Cook over medium heat until bubbly. Stir in 1/2 cup of the shredded cheese. Serve topped with sour cream and the remaining shredded cheese.","1 11 ounce package frozen corn, black beans, and brown rice with southwestern-style sauce, such as Green Giant brand Nonstick cooking spray 8 ounces extra-lean ground beef 1 15 ounce can no-salt-added cannellini beans, rinsed and drained, such as Eden Organic brand 1 14 1/2 ounce can no-salt-added fire roasted diced tomatoes, such as Muir Glen brand 1 cup reduced-sodium chicken broth, such as Swanson's Natural Goodness 33% Less Sodium Chicken Broth 1/4 - 1/2 teaspoon ground chipotle chile pepper 3/4 cup shredded reduced-fat sharp cheddar cheese 1/3 cup light sour cream","Per serving: 364 kcal , 12 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 57 mg chol. , 602 mg sodium , 37 g carb. , 7 g fiber , 5 g sugar , 27 g pro.",15,"2017-11-28 04:18:42"
435,46,"2017-11-28 04:18:42","Summer Chili","This spicy chili gets southwestern flavors from chipotle peppers and fire-roasted tomatoes.","Microwave frozen vegetables according to package directions. Meanwhile, coat a large nonstick skillet with cooking spray and preheat over medium heat. Add ground beef and cook until meat is browned, breaking up meat as it cooks. Add the cooked vegetables, beans, undrained diced tomatoes, chicken broth, and chipotle chile pepper. Cook over medium heat until bubbly. Stir in 1/2 cup of the shredded cheese. Serve topped with sour cream and the remaining shredded cheese.","1 11 ounce package frozen corn, black beans, and brown rice with southwestern-style sauce, such as Green Giant brand Nonstick cooking spray 8 ounces extra-lean ground beef 1 15 ounce can no-salt-added cannellini beans, rinsed and drained, such as Eden Organic brand 1 14 1/2 ounce can no-salt-added fire roasted diced tomatoes, such as Muir Glen brand 1 cup reduced-sodium chicken broth, such as Swanson's Natural Goodness 33% Less Sodium Chicken Broth 1/4 - 1/2 teaspoon ground chipotle chile pepper 3/4 cup shredded reduced-fat sharp cheddar cheese 1/3 cup light sour cream","Per serving: 364 kcal , 12 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 57 mg chol. , 602 mg sodium , 37 g carb. , 7 g fiber , 5 g sugar , 27 g pro.",435,"2018-05-06 21:47:53"
16,51,"2017-11-28 04:18:58","Warm Brie with Fig and Pistachio Tapenade","Creamy brie gets melty and even more decadent when you bake it for just five minutes.","Preheat oven to 350 degrees F. Place Brie on a baking sheet. Bake for 5 to 7 minutes or just until warmed through. Place warm Brie on a serving platter. Meanwhile, in a small saucepan combine nuts, figs, and honey. Cook and stir over medium-low heat for 1 to 2 minutes or until honey is melted and nut mixture is evenly coated. Spoon nut mixture over the Brie. Sprinkle with sea salt. Serve with puff pastry squares, baguette slices, crackers, and/or pear or apple slices.","1 8-ounce round Brie cheese 1/2 cup dry-roasted pistachio nuts, chopped 1/3 cup dried figs, stems removed and chopped 2 tablespoons honey 1/4 teaspoon coarse sea salt Baked puff pastry squares, baguette slices, crackers, and/or pear or apple slices","Per serving: 170 kcal , 11 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 28 mg chol. , 253 mg sodium , 11 g carb. , 1 g fiber , 8 g sugar , 8 g pro.",16,"2017-11-28 04:18:58"
436,51,"2017-11-28 04:18:58","Warm Brie with Fig and Pistachio Tapenade","Creamy brie gets melty and even more decadent when you bake it for just five minutes.","Preheat oven to 350 degrees F. Place Brie on a baking sheet. Bake for 5 to 7 minutes or just until warmed through. Place warm Brie on a serving platter. Meanwhile, in a small saucepan combine nuts, figs, and honey. Cook and stir over medium-low heat for 1 to 2 minutes or until honey is melted and nut mixture is evenly coated. Spoon nut mixture over the Brie. Sprinkle with sea salt. Serve with puff pastry squares, baguette slices, crackers, and/or pear or apple slices.","1 8-ounce round Brie cheese 1/2 cup dry-roasted pistachio nuts, chopped 1/3 cup dried figs, stems removed and chopped 2 tablespoons honey 1/4 teaspoon coarse sea salt Baked puff pastry squares, baguette slices, crackers, and/or pear or apple slices","Per serving: 170 kcal , 11 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 28 mg chol. , 253 mg sodium , 11 g carb. , 1 g fiber , 8 g sugar , 8 g pro.",436,"2018-05-06 21:48:33"
17,52,"2017-11-28 04:19:05","Gluten Free Spicy Kale Chips","Toss kale leaves with olive oil, salt and spices, then bake, for a nutritious twist on fried potato chips.","Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper. Arrange kale in a single layer on the prepared baking sheets, allowing space between the leaves. Brush with oil; sprinkle with salt and chili powder and/or cumin. Bake for 20 to 25 minutes or until crisp. Cool for 30 minutes before serving.","4 cups lightly packed, torn curly kale leaves (stems removed) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon chili powder and/or ground cumin","Per serving: 63 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 3 mg chol. , 217 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",17,"2017-11-28 04:19:05"
437,52,"2017-11-28 04:19:05","Gluten Free Spicy Kale Chips","Toss kale leaves with olive oil, salt and spices, then bake, for a nutritious twist on fried potato chips.","Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper. Arrange kale in a single layer on the prepared baking sheets, allowing space between the leaves. Brush with oil; sprinkle with salt and chili powder and/or cumin. Bake for 20 to 25 minutes or until crisp. Cool for 30 minutes before serving.","4 cups lightly packed, torn curly kale leaves (stems removed) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon chili powder and/or ground cumin","Per serving: 63 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 3 mg chol. , 217 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",437,"2018-05-06 21:48:40"
18,54,"2017-11-28 04:19:12","Blue Cheese-Apricot Balls","This easy-to-make appetizer is perfect for your next party. Use a cookie scoop to shape the savory bites more quickly.","In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts, and salt. Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture.","6 ounces reduced-fat cream cheese (Neufchatel) 1/4 cup crumbled reduced-fat blue cheese (1 ounce) 12 dried apricots, finely chopped 5 tablespoons finely chopped toasted walnuts 1/4 teaspoon salt 1/2 teaspoon finely snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed","Per serving: 103 kcal , 8 g fat (3 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 192 mg sodium , 4 g carb. , 1 g fiber , 3 g sugar , 4 g pro.",18,"2017-11-28 04:19:12"
438,54,"2017-11-28 04:19:12","Blue Cheese-Apricot Balls","This easy-to-make appetizer is perfect for your next party. Use a cookie scoop to shape the savory bites more quickly.","In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts, and salt. Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture.","6 ounces reduced-fat cream cheese (Neufchatel) 1/4 cup crumbled reduced-fat blue cheese (1 ounce) 12 dried apricots, finely chopped 5 tablespoons finely chopped toasted walnuts 1/4 teaspoon salt 1/2 teaspoon finely snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed","Per serving: 103 kcal , 8 g fat (3 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 192 mg sodium , 4 g carb. , 1 g fiber , 3 g sugar , 4 g pro.",438,"2018-05-06 21:48:52"
19,55,"2018-05-06 21:48:59","Onion-Horseradish Dip","Blend up a batch of this Onion-Horseradish Dip to add to your next snack spread. The entire blue cheese-topped horseradish sauce recipe takes only 10 minutes, making it the perfect last-minute appetizer option!","In medium bowl crumble about three-quarters of the blue cheese. Add sour cream, whipping cream, red onion, garlic and horseradish. Use immersion blender to blend cheese mixture until almost smooth. Top with remaining blue cheese and red onion. Serve with vegetable dippers. Makes 10 (2 Tbsp.) servings.","4 ounces wedge blue cheese 1/2 8 ounce carton dairy sour cream 1/4 cup whipping cream 1/4 of a medium red onion 1 clove garlic, minced 1/2 - 1 teaspoon prepared horseradish Additional chopped red onion (optional) Vegetable dippers","Per serving: 85 kcal , 8 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 23 mg chol. , 170 mg sodium , 1 g carb. , 0 g fiber , 1 g sugar , 3 g pro.",19,"2017-11-28 04:19:15"
440,55,"2018-05-06 21:48:59","Onion-Horseradish Dip","Blend up a batch of this Onion-Horseradish Dip to add to your next snack spread. The entire blue cheese-topped horseradish sauce recipe takes only 10 minutes, making it the perfect last-minute appetizer option!","In medium bowl crumble about three-quarters of the blue cheese. Add sour cream, whipping cream, red onion, garlic and horseradish. Use immersion blender to blend cheese mixture until almost smooth. Top with remaining blue cheese and red onion. Serve with vegetable dippers. Makes 10 (2 Tbsp.) servings.","4 ounces wedge blue cheese 1/2 8 ounce carton dairy sour cream 1/4 cup whipping cream 1/4 of a medium red onion 1 clove garlic, minced 1/2 - 1 teaspoon prepared horseradish Additional chopped red onion (optional) Vegetable dippers","Per serving: 85 kcal , 8 g fat (5 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 23 mg chol. , 170 mg sodium , 1 g carb. , 0 g fiber , 1 g sugar , 3 g pro.",440,"2018-05-06 21:48:59"
20,60,"2017-11-28 04:19:39","Fruit Tostadas","Pile tortillas with cream cheese and fruit for a nutritious snack. If you like, dust the bites with cinnamon or powdered sugar for a pretty presentation.","Preheat broiler. Cut tortillas into quarters (or cut into desired shapes with cookie cutters). Place tortilla pieces on a baking sheet. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until toasted. Cool slightly. Spread tortilla pieces with cream cheese. Top with fruit and, if desired, nuts.","2 7 inches multigrain and/or regular flour tortillas Light plain and/or flavored cream cheese spread Desired fruit, such as raspberries, blueberries, and/or chopped bananas, strawberries, or kiwifruit Desired chopped toasted nuts, such as regular or flavored almonds and/or pecans (optional)","Per serving: 131 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 218 mg sodium , 15 g carb. , 3 g fiber , 3 g sugar , 3 g pro.",20,"2017-11-28 04:19:39"
441,60,"2017-11-28 04:19:39","Fruit Tostadas","Pile tortillas with cream cheese and fruit for a nutritious snack. If you like, dust the bites with cinnamon or powdered sugar for a pretty presentation.","Preheat broiler. Cut tortillas into quarters (or cut into desired shapes with cookie cutters). Place tortilla pieces on a baking sheet. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until toasted. Cool slightly. Spread tortilla pieces with cream cheese. Top with fruit and, if desired, nuts.","2 7 inches multigrain and/or regular flour tortillas Light plain and/or flavored cream cheese spread Desired fruit, such as raspberries, blueberries, and/or chopped bananas, strawberries, or kiwifruit Desired chopped toasted nuts, such as regular or flavored almonds and/or pecans (optional)","Per serving: 131 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 18 mg chol. , 218 mg sodium , 15 g carb. , 3 g fiber , 3 g sugar , 3 g pro.",441,"2018-05-06 21:49:29"
21,61,"2017-11-28 04:19:40","Avocado Salsa","Grapefruit and salsa may not sound like they go together, but just give this duo a chance. One dip of your tortilla chip, and you'll be in love.","Mix together chopped avocado and grapefruit. Add minced serrano pepper. Drizzle with orange juice and extra-virgin olive oil. Sprinkle with coarse salt. Toss to combine. Serve as an appetizer with chips or as a relish spooned over grilled chicken or fish.","1 avocado, chopped (1 cup) 2 grapefruits, peeled and sectioned (1/2 cup) 1/2 serrano pepper, seeded and finely chopped 1 tablespoon orange juice 1 tablespoon extra-virgin olive oil coarse salt",,21,"2017-11-28 04:19:40"
442,61,"2017-11-28 04:19:40","Avocado Salsa","Grapefruit and salsa may not sound like they go together, but just give this duo a chance. One dip of your tortilla chip, and you'll be in love.","Mix together chopped avocado and grapefruit. Add minced serrano pepper. Drizzle with orange juice and extra-virgin olive oil. Sprinkle with coarse salt. Toss to combine. Serve as an appetizer with chips or as a relish spooned over grilled chicken or fish.","1 avocado, chopped (1 cup) 2 grapefruits, peeled and sectioned (1/2 cup) 1/2 serrano pepper, seeded and finely chopped 1 tablespoon orange juice 1 tablespoon extra-virgin olive oil coarse salt",,442,"2018-05-06 21:49:36"
22,63,"2017-11-28 04:19:43","Mint Pea Dip","Impress at your next dinner party with this healthy pea and mint dip. Think of it (and serve it) like hummus, just with fresh or frozen peas in place of the chickpeas.","In a medium saucepan, bring 4 cups water to a boil. For frozen peas cover and simmer for 10 to 12 minutes. For fresh peas cover and simmer for 4 minutes. Drain and cool. In a food processor combine peas, Parmesan, olive oil, garlic, mint, salt and pepper. Process to desired consistency. Top with mint and crushed red pepper, if desired. Serve with fresh spring vegetables or smeared on toasted baguette slices.","2 cups fresh peas or frozen peas, thawed 1 ounce Parmesan cheese, grated (1/4 cup) 2 - 3 tablespoons olive oil 2 cloves garlic, minced 2 - 3 tablespoons snipped fresh mint 1/4 teaspoon salt 1/8 teaspoon ground black pepper Fresh Mint Crushed red pepper (optional) Assorted fresh vegetables Toasted baguette slices","Per serving: 62 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 2 mg chol. , 104 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 3 g pro.",22,"2017-11-28 04:19:43"
444,63,"2017-11-28 04:19:43","Mint Pea Dip","Impress at your next dinner party with this healthy pea and mint dip. Think of it (and serve it) like hummus, just with fresh or frozen peas in place of the chickpeas.","In a medium saucepan, bring 4 cups water to a boil. For frozen peas cover and simmer for 10 to 12 minutes. For fresh peas cover and simmer for 4 minutes. Drain and cool. In a food processor combine peas, Parmesan, olive oil, garlic, mint, salt and pepper. Process to desired consistency. Top with mint and crushed red pepper, if desired. Serve with fresh spring vegetables or smeared on toasted baguette slices.","2 cups fresh peas or frozen peas, thawed 1 ounce Parmesan cheese, grated (1/4 cup) 2 - 3 tablespoons olive oil 2 cloves garlic, minced 2 - 3 tablespoons snipped fresh mint 1/4 teaspoon salt 1/8 teaspoon ground black pepper Fresh Mint Crushed red pepper (optional) Assorted fresh vegetables Toasted baguette slices","Per serving: 62 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 2 mg chol. , 104 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 3 g pro.",444,"2018-05-06 21:49:48"
23,67,"2017-11-28 04:19:57","Street Enchiladas","Enchiladas don't need meat to be a satisfying treat. Try this cheesy vegetarian option the next time you need something to serve with your chips, salsa and margaritas.","In a large saucepan heat the 1 tablespoon oil over medium-high heat. Add the 1/2 cup chopped onion, the garlic, and a pinch of salt; cook for 2 minutes, stirring frequently. Stir in tomatoes, ancho pepper, pasilla pepper, and cayenne pepper. Cook, covered, for 4 to 5 minutes or until tomatoes can be easily mashed. Transfer mixture to a food processor or blender. Cover and process or blend until smooth. Return mixture to saucepan over medium heat. Stir in enchilada sauce, broth, chocolate, and honey. Simmer, uncovered, about 20 minutes or just until sauce thickens enough to coat the back of a spoon. Season to taste with salt. Remove from heat. Heat an extra-large skillet over medium heat. Add just enough oil to lightly coat the bottom of the skillet. When oil is hot, use tongs to dip each tortilla into enchilada sauce to generously coat both sides. Working in batches, cook each tortilla in hot oil for 15 to 20 seconds or until lightly browned on one side (be careful not to burn the sauce). Sprinkle about 1 tablespoon of the queso fresco on one half of each tortilla. Using a spatula, fold each tortilla in half over cheese; fold again so the tortilla is quartered. Transfer enchiladas to a serving platter. Top each with some of the cilantro and some of the finely chopped onion. Repeat to make 20 enchiladas total, adding more oil to the skillet as needed. (Refrigerate any leftover sauce for up to 3 days or freeze for up to 3 months).","1 tablespoon vegetable oil 1/2 cup chopped onion (1 medium) 3 cloves garlic, minced Salt 1 14 1/2 ounce can petite diced tomatoes, undrained 2 tablespoons ground ancho chile pepper 2 tablespoons ground pasilla chile pepper 1/4 teaspoon cayenne pepper 1 28 ounce can red enchilada sauce (do not use green enchilada sauce) 3/4 cup beef broth or vegetable broth 1/2 ounce unsweetened chocolate, chopped (1-1/2 tablespoons chopped) 1 tablespoon honey Corn oil or vegetable oil for frying 20 6 inches corn tortillas 1 1/4 cups crumbled queso fresco or feta cheese (5 ounces) 1 cup snipped fresh cilantro 1 cup finely chopped onion (1 large)","Per serving: 133 kcal , 8 g fat (2 g sat. fat , 3 g polyunsaturated fat , 2 g monounsaturated fat ), 5 mg chol. , 414 mg sodium , 13 g carb. , 2 g fiber , 2 g sugar , 3 g pro.",23,"2017-11-28 04:19:57"
446,67,"2017-11-28 04:19:57","Street Enchiladas","Enchiladas don't need meat to be a satisfying treat. Try this cheesy vegetarian option the next time you need something to serve with your chips, salsa and margaritas.","In a large saucepan heat the 1 tablespoon oil over medium-high heat. Add the 1/2 cup chopped onion, the garlic, and a pinch of salt; cook for 2 minutes, stirring frequently. Stir in tomatoes, ancho pepper, pasilla pepper, and cayenne pepper. Cook, covered, for 4 to 5 minutes or until tomatoes can be easily mashed. Transfer mixture to a food processor or blender. Cover and process or blend until smooth. Return mixture to saucepan over medium heat. Stir in enchilada sauce, broth, chocolate, and honey. Simmer, uncovered, about 20 minutes or just until sauce thickens enough to coat the back of a spoon. Season to taste with salt. Remove from heat. Heat an extra-large skillet over medium heat. Add just enough oil to lightly coat the bottom of the skillet. When oil is hot, use tongs to dip each tortilla into enchilada sauce to generously coat both sides. Working in batches, cook each tortilla in hot oil for 15 to 20 seconds or until lightly browned on one side (be careful not to burn the sauce). Sprinkle about 1 tablespoon of the queso fresco on one half of each tortilla. Using a spatula, fold each tortilla in half over cheese; fold again so the tortilla is quartered. Transfer enchiladas to a serving platter. Top each with some of the cilantro and some of the finely chopped onion. Repeat to make 20 enchiladas total, adding more oil to the skillet as needed. (Refrigerate any leftover sauce for up to 3 days or freeze for up to 3 months).","1 tablespoon vegetable oil 1/2 cup chopped onion (1 medium) 3 cloves garlic, minced Salt 1 14 1/2 ounce can petite diced tomatoes, undrained 2 tablespoons ground ancho chile pepper 2 tablespoons ground pasilla chile pepper 1/4 teaspoon cayenne pepper 1 28 ounce can red enchilada sauce (do not use green enchilada sauce) 3/4 cup beef broth or vegetable broth 1/2 ounce unsweetened chocolate, chopped (1-1/2 tablespoons chopped) 1 tablespoon honey Corn oil or vegetable oil for frying 20 6 inches corn tortillas 1 1/4 cups crumbled queso fresco or feta cheese (5 ounces) 1 cup snipped fresh cilantro 1 cup finely chopped onion (1 large)","Per serving: 133 kcal , 8 g fat (2 g sat. fat , 3 g polyunsaturated fat , 2 g monounsaturated fat ), 5 mg chol. , 414 mg sodium , 13 g carb. , 2 g fiber , 2 g sugar , 3 g pro.",446,"2018-05-06 21:50:06"
24,68,"2017-11-28 04:19:59","Asparagus-Prosciutto Tartines with Basil-Pea Spread","Hop on the open-faced sandwich trend with this springy asparagus, pea and bean spread. Slightly salty prosciutto and crunchy country bread complement it perfectly.","Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces. In a food processor combine peas, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside. In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently. To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.","2 cups frozen peas 1 pound fresh asparagus spears, trimmed 1 cup canned cannellini (white kidney) beans, rinsed and drained 3 tablespoons snipped fresh basil 2 tablespoons lemon juice 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/8 teaspoon salt 4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces 1 tablespoon lemon juice 2 teaspoons olive oil 1/4 teaspoon ground black pepper 2 ounces thinly sliced prosciutto, cut into thin strips 6 slices crusty country bread, toasted Cracked black pepper (optional)","Per serving: 273 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 23 mg chol. , 706 mg sodium , 31 g carb. , 6 g fiber , 4 g sugar , 16 g pro.",24,"2017-11-28 04:20:00"
447,68,"2017-11-28 04:19:59","Asparagus-Prosciutto Tartines with Basil-Pea Spread","Hop on the open-faced sandwich trend with this springy asparagus, pea and bean spread. Slightly salty prosciutto and crunchy country bread complement it perfectly.","Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces. In a food processor combine peas, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside. In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently. To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.","2 cups frozen peas 1 pound fresh asparagus spears, trimmed 1 cup canned cannellini (white kidney) beans, rinsed and drained 3 tablespoons snipped fresh basil 2 tablespoons lemon juice 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/8 teaspoon salt 4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces 1 tablespoon lemon juice 2 teaspoons olive oil 1/4 teaspoon ground black pepper 2 ounces thinly sliced prosciutto, cut into thin strips 6 slices crusty country bread, toasted Cracked black pepper (optional)","Per serving: 273 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 23 mg chol. , 706 mg sodium , 31 g carb. , 6 g fiber , 4 g sugar , 16 g pro.",447,"2018-05-06 21:50:13"
25,69,"2017-11-28 04:20:04","Asparagus Fritter Sticks with Dill Mustard","Mix up your serving of vegetables tonight and try out Asparagus Fritter Sticks with Dill Mustard recipe. One of our best asparagus recipes, the ingredients expertly complement each other. From the cornmeal to the dijon mustard and fresh dill, this dish is sure to have your guests asking for more.","Place an ovenproof dish in oven. Preheat oven to 200 degrees F. For batter, in a large bowl whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and salt until well combined. Batter will be lumpy. In a large skillet heat about 1 inch of oil to 350 degrees F. Working with 3 or 4 spears at a time, dip asparagus into batter, letting excess batter drip into dish. Carefully slide coated spears into hot oil. Fry for 3 to 4 minutes, depending on thickness of spears, until golden. Remove with tongs. Place on paper towels to drain, then transfer to baking dish in warm oven while frying remaining spears. Meanwhile, for dip, in a small bowl combine mustard, dill weed, and honey. Serve with asparagus fritter sticks.","1 cup cold water 2/3 cup yellow cornmeal 1/2 cup all-purpose flour 1/3 cup cornstarch 1 egg, lightly beaten 1 teaspoon baking powder 1/2 teaspoon salt Vegetable oil for deep-fat frying 1 pound green, white, and/or purple asparagus, trimmed 1/2 cup Dijon-style mustard 2 tablespoons snipped fresh dill weed 2 tablespoons honey","Per serving: 132 kcal , 9 g fat (1 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 8 mg chol. , 298 mg sodium , 11 g carb. , 1 g fiber , 4 g sugar , 2 g pro.",25,"2017-11-28 04:20:04"
448,69,"2017-11-28 04:20:04","Asparagus Fritter Sticks with Dill Mustard","Mix up your serving of vegetables tonight and try out Asparagus Fritter Sticks with Dill Mustard recipe. One of our best asparagus recipes, the ingredients expertly complement each other. From the cornmeal to the dijon mustard and fresh dill, this dish is sure to have your guests asking for more.","Place an ovenproof dish in oven. Preheat oven to 200 degrees F. For batter, in a large bowl whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and salt until well combined. Batter will be lumpy. In a large skillet heat about 1 inch of oil to 350 degrees F. Working with 3 or 4 spears at a time, dip asparagus into batter, letting excess batter drip into dish. Carefully slide coated spears into hot oil. Fry for 3 to 4 minutes, depending on thickness of spears, until golden. Remove with tongs. Place on paper towels to drain, then transfer to baking dish in warm oven while frying remaining spears. Meanwhile, for dip, in a small bowl combine mustard, dill weed, and honey. Serve with asparagus fritter sticks.","1 cup cold water 2/3 cup yellow cornmeal 1/2 cup all-purpose flour 1/3 cup cornstarch 1 egg, lightly beaten 1 teaspoon baking powder 1/2 teaspoon salt Vegetable oil for deep-fat frying 1 pound green, white, and/or purple asparagus, trimmed 1/2 cup Dijon-style mustard 2 tablespoons snipped fresh dill weed 2 tablespoons honey","Per serving: 132 kcal , 9 g fat (1 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 8 mg chol. , 298 mg sodium , 11 g carb. , 1 g fiber , 4 g sugar , 2 g pro.",448,"2018-05-06 21:50:19"
26,71,"2017-11-28 04:20:09","Layered Greek Dip","Follow the make-ahead directions and prepare this yummy appetizer recipe a day ahead of time and it will be ready to serve when the party starts.","In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).","1 8 ounce package cream cheese, softened 1 tablespoon lemon juice 1 teaspoon dried Italian seasoning 3 cloves garlic, minced 1 1/2 cups prepared hummus 1 cup chopped cucumber 1 cup chopped tomato 1/2 cup chopped pitted Kalamata olives 1/2 cup crumbled feta cheese 1/3 cup sliced green onions Pita chips and/or multigrain tortilla chips","Per serving: 114 kcal , 9 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 20 mg chol. , 198 mg sodium , 7 g carb. , 1 g fiber , 1 g sugar , 3 g pro.",26,"2017-11-28 04:20:09"
449,71,"2017-11-28 04:20:09","Layered Greek Dip","Follow the make-ahead directions and prepare this yummy appetizer recipe a day ahead of time and it will be ready to serve when the party starts.","In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).","1 8 ounce package cream cheese, softened 1 tablespoon lemon juice 1 teaspoon dried Italian seasoning 3 cloves garlic, minced 1 1/2 cups prepared hummus 1 cup chopped cucumber 1 cup chopped tomato 1/2 cup chopped pitted Kalamata olives 1/2 cup crumbled feta cheese 1/3 cup sliced green onions Pita chips and/or multigrain tortilla chips","Per serving: 114 kcal , 9 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 20 mg chol. , 198 mg sodium , 7 g carb. , 1 g fiber , 1 g sugar , 3 g pro.",449,"2018-05-06 21:50:27"
27,75,"2017-11-28 04:20:20","Sparkling Grapefruit Sorbet Floats","Slightly tart pink grapefruit sorbet pairs perfectly with creamy vanilla ice cream and bubbly prosecco.","In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.","4 grapefruit, peeled, pith removed, quartered, and seeded 3/4 cup sugar Vanilla ice cream Prosecco or sparkling cider, chilled Grapefruit peel strips (optional)","Per serving: 208 kcal , 4 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 25 mg chol. , 19 mg sodium , 34 g carb. , 2 g fiber , 30 g sugar , 2 g pro.",27,"2017-11-28 04:20:20"
451,75,"2017-11-28 04:20:20","Sparkling Grapefruit Sorbet Floats","Slightly tart pink grapefruit sorbet pairs perfectly with creamy vanilla ice cream and bubbly prosecco.","In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.","4 grapefruit, peeled, pith removed, quartered, and seeded 3/4 cup sugar Vanilla ice cream Prosecco or sparkling cider, chilled Grapefruit peel strips (optional)","Per serving: 208 kcal , 4 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 25 mg chol. , 19 mg sodium , 34 g carb. , 2 g fiber , 30 g sugar , 2 g pro.",451,"2018-05-06 21:50:44"
28,76,"2017-11-28 04:20:23","Gluten Free Lemon-Strawberry Cornmeal Scones","Breakfast baked goods without the wheat! These strawberry shortcake-inspired scones call for brown rice flour and cornmeal instead of all-purpose or wheat flour.","Preheat oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper; set aside. In a large bowl stir together flour, cornmeal, granulated sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside. In a small bowl combine egg and milk. Add egg mixture all at once to flour mixture; stir just until moistened. Gently stir in strawberries (mixture will not completely come together in a ball). Turn dough out onto a well-floured surface (use brown rice flour). Using floured hands, knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth (dough will be wet and sticky). Divide dough in half. Transfer dough portions to the prepared baking sheet. Pat or lightly roll each portion into a 5-inch circle. Cut each circle into six wedges; separate wedges so they are about 1 inch apart. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack; cool slightly. If desired, sprinkle lightly with powdered sugar. Serve warm.","1 2/3 cups brown rice flour 1/2 cup finely ground yellow cornmeal 1/4 cup granulated sugar 1 tablespoon gluten-free baking powder 2 teaspoons finely shredded lemon peel 1/4 teaspoon salt 1/3 cup butter 1 egg, lightly beaten 1/2 cup milk 1 cup chopped fresh strawberries Powdered sugar (optional)","Per serving: 173 kcal , 6 g fat (3 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 14 mg chol. , 232 mg sodium , 27 g carb. , 2 g fiber , 6 g sugar , 3 g pro.",28,"2017-11-28 04:20:23"
452,76,"2017-11-28 04:20:23","Gluten Free Lemon-Strawberry Cornmeal Scones","Breakfast baked goods without the wheat! These strawberry shortcake-inspired scones call for brown rice flour and cornmeal instead of all-purpose or wheat flour.","Preheat oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper; set aside. In a large bowl stir together flour, cornmeal, granulated sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside. In a small bowl combine egg and milk. Add egg mixture all at once to flour mixture; stir just until moistened. Gently stir in strawberries (mixture will not completely come together in a ball). Turn dough out onto a well-floured surface (use brown rice flour). Using floured hands, knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth (dough will be wet and sticky). Divide dough in half. Transfer dough portions to the prepared baking sheet. Pat or lightly roll each portion into a 5-inch circle. Cut each circle into six wedges; separate wedges so they are about 1 inch apart. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack; cool slightly. If desired, sprinkle lightly with powdered sugar. Serve warm.","1 2/3 cups brown rice flour 1/2 cup finely ground yellow cornmeal 1/4 cup granulated sugar 1 tablespoon gluten-free baking powder 2 teaspoons finely shredded lemon peel 1/4 teaspoon salt 1/3 cup butter 1 egg, lightly beaten 1/2 cup milk 1 cup chopped fresh strawberries Powdered sugar (optional)","Per serving: 173 kcal , 6 g fat (3 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 14 mg chol. , 232 mg sodium , 27 g carb. , 2 g fiber , 6 g sugar , 3 g pro.",452,"2018-05-06 21:50:54"
29,77,"2017-11-28 04:20:25","Banana Pudding with Shaved Dark Chocolate","Silken tofu adds a rich texture and extra protein to this chocolate-banana pudding dessert.","In a blender combine banana, tofu, agave nectar, vanilla, and cinnamon. Cover and blend until smooth. Pour or spoon into four individual serving bowls. Top with shaved dark chocolate. Cover loosely and chill for at least 1 hour or up to 4 hours before serving.","2 ripe bananas 1 cup silken-style tofu (fresh bean curd) (8 ounces) 2 tablespoons light agave nectar 1 teaspoon vanilla Dash ground cinnamon 1/4 cup shaved dark chocolate","Per serving: 179 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 1 mg chol. , 24 mg sodium , 29 g carb. , 2 g fiber , 21 g sugar , 5 g pro.",29,"2017-11-28 04:20:25"
453,77,"2017-11-28 04:20:25","Banana Pudding with Shaved Dark Chocolate","Silken tofu adds a rich texture and extra protein to this chocolate-banana pudding dessert.","In a blender combine banana, tofu, agave nectar, vanilla, and cinnamon. Cover and blend until smooth. Pour or spoon into four individual serving bowls. Top with shaved dark chocolate. Cover loosely and chill for at least 1 hour or up to 4 hours before serving.","2 ripe bananas 1 cup silken-style tofu (fresh bean curd) (8 ounces) 2 tablespoons light agave nectar 1 teaspoon vanilla Dash ground cinnamon 1/4 cup shaved dark chocolate","Per serving: 179 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 1 mg chol. , 24 mg sodium , 29 g carb. , 2 g fiber , 21 g sugar , 5 g pro.",453,"2018-05-06 21:51:02"
30,78,"2017-11-28 04:20:27","Chocolate Chip Cheesecake Bars","Looking for a low-fuss dessert recipe? Try our Chocolate Chip Cheesecake Bars! Store-bought chocolate chip cookie dough makes these chocolate chip cream cheese bars a breeze to make.","Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with parchment paper. Press cookie dough onto bottom of prepared pan. (You don't need to cover bottom completely because dough will expand.) In a medium bowl beat next four ingredients (through vanilla) with a mixer on medium until smooth. Spread over dough; sprinkle with chocolate pieces. Bake about 20 minutes or until set. Cool in pan on a wire rack. Cut into bars. Cover and chill at least 2 hours before serving.","1 16.5- or 18-ounce roll refrigerated chocolate chip cookie dough 1 8 ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened 1/3 cup sugar 1 egg 1 teaspoon vanilla 1/2 cup miniature semisweet chocolate pieces","Per serving: 107 kcal , 6 g fat (3 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 13 mg chol. , 67 mg sodium , 12 g carb. , 0 g fiber , 9 g sugar , 1 g pro.",30,"2017-11-28 04:20:27"
454,78,"2017-11-28 04:20:27","Chocolate Chip Cheesecake Bars","Looking for a low-fuss dessert recipe? Try our Chocolate Chip Cheesecake Bars! Store-bought chocolate chip cookie dough makes these chocolate chip cream cheese bars a breeze to make.","Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with parchment paper. Press cookie dough onto bottom of prepared pan. (You don't need to cover bottom completely because dough will expand.) In a medium bowl beat next four ingredients (through vanilla) with a mixer on medium until smooth. Spread over dough; sprinkle with chocolate pieces. Bake about 20 minutes or until set. Cool in pan on a wire rack. Cut into bars. Cover and chill at least 2 hours before serving.","1 16.5- or 18-ounce roll refrigerated chocolate chip cookie dough 1 8 ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened 1/3 cup sugar 1 egg 1 teaspoon vanilla 1/2 cup miniature semisweet chocolate pieces","Per serving: 107 kcal , 6 g fat (3 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 13 mg chol. , 67 mg sodium , 12 g carb. , 0 g fiber , 9 g sugar , 1 g pro.",454,"2018-05-06 21:51:07"
31,79,"2017-11-28 04:20:28","Peanut Butter-Banana Trifles","The combination of yogurt and peanut butter makes a creamy dessert that gets even better with slices of banana.","In a bowl whisk together yogurt, peanut butter, and honey until smooth. Divide half the yogurt mixture among four 6-ounce glasses or custard cups. Top with half the banana slices and half the multigrain clusters. Repeat layers once. Serve immediately. Makes 4 servings.","1 3/4 cups plain low-fat yogurt 2 tablespoons smooth peanut butter 1 - 2 tablespoons honey 2 bananas, sliced 2 cups lightly sweetened multigrain clusters","Per serving: 283 kcal , 7 g fat (2 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 6 mg chol. , 215 mg sodium , 45 g carb. , 6 g fiber , 26 g sugar , 13 g pro.",31,"2017-11-28 04:20:28"
455,79,"2017-11-28 04:20:28","Peanut Butter-Banana Trifles","The combination of yogurt and peanut butter makes a creamy dessert that gets even better with slices of banana.","In a bowl whisk together yogurt, peanut butter, and honey until smooth. Divide half the yogurt mixture among four 6-ounce glasses or custard cups. Top with half the banana slices and half the multigrain clusters. Repeat layers once. Serve immediately. Makes 4 servings.","1 3/4 cups plain low-fat yogurt 2 tablespoons smooth peanut butter 1 - 2 tablespoons honey 2 bananas, sliced 2 cups lightly sweetened multigrain clusters","Per serving: 283 kcal , 7 g fat (2 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 6 mg chol. , 215 mg sodium , 45 g carb. , 6 g fiber , 26 g sugar , 13 g pro.",455,"2018-05-06 21:51:11"
32,81,"2017-11-28 04:20:32","Double Chocolate Brownies","Personalize the love note on the top of these decadent brownies for a birthday, anniversary on any holiday celebration.","Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, leaving 1 inch of foil hanging over edges. Coat with nonstick cooking spray; set aside. In a large microwave-safe mixing bowl combine the chocolate, butter and water. Microwave, uncovered, on 100% power (high) for 1 minute, stirring after 30 seconds. Remove and stir until smooth. Add granulated sugar and brown sugar; stir to combine. Add eggs and vanilla; stir to combine. Stir in flour, almonds, and salt until smooth. Spoon batter into prepared pan. Bake for 30 minutes or until edges are set and start to pull away from the sides of the pan. Remove; cool in pan on a wire rack. Use foil to lift uncut brownie from pan; remove foil. Spoon Chocolate Frosting over brownie, spreading evenly. Let stand 10 minutes. In a small bowl stir together the powdered sugar, milk and vanilla until well-combined (icing will be thick). Add food coloring as desired. Pipe ""note"" onto brownie. Chocolate Frosting: In a small saucepan bring whipping cream just to boiling. Remove from heat. Add chocolate. Let stand 5 minutes. Whisk until smooth. Love Note Icing In a small bowl stir together powdered sugar, milk, and vanilla until combines. Add food coloring, if desires. Transfer to a piping bag.","Nonstick cooking spray 4 ounces unsweetened chocolate, coarsely chopped 2/3 cup butter, cut in pieces 3 tablespoons water 3/4 cup granulated sugar 3/4 cup packed brown sugar 3 eggs 1 teaspoon vanilla 1 cup all-purpose flour 3/4 cup whole almonds, toasted and ground 1/4 teaspoon salt Chocolate Frosting Love Note Icing Love Note Icing 1 cup powdered sugar 2 teaspoons milk 1/2 teaspoon vanilla Desired liquid food coloring Chocolate Frosting 3 tablespoons whipping cream 2 ounces chopped semisweet chcolate","Per serving: 209 kcal , 12 g fat (6 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 39 mg chol. , 83 mg sodium , 26 g carb. , 2 g fiber , 19 g sugar , 3 g pro.",32,"2017-11-28 04:20:32"
456,81,"2017-11-28 04:20:32","Double Chocolate Brownies","Personalize the love note on the top of these decadent brownies for a birthday, anniversary on any holiday celebration.","Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, leaving 1 inch of foil hanging over edges. Coat with nonstick cooking spray; set aside. In a large microwave-safe mixing bowl combine the chocolate, butter and water. Microwave, uncovered, on 100% power (high) for 1 minute, stirring after 30 seconds. Remove and stir until smooth. Add granulated sugar and brown sugar; stir to combine. Add eggs and vanilla; stir to combine. Stir in flour, almonds, and salt until smooth. Spoon batter into prepared pan. Bake for 30 minutes or until edges are set and start to pull away from the sides of the pan. Remove; cool in pan on a wire rack. Use foil to lift uncut brownie from pan; remove foil. Spoon Chocolate Frosting over brownie, spreading evenly. Let stand 10 minutes. In a small bowl stir together the powdered sugar, milk and vanilla until well-combined (icing will be thick). Add food coloring as desired. Pipe ""note"" onto brownie. Chocolate Frosting: In a small saucepan bring whipping cream just to boiling. Remove from heat. Add chocolate. Let stand 5 minutes. Whisk until smooth. Love Note Icing In a small bowl stir together powdered sugar, milk, and vanilla until combines. Add food coloring, if desires. Transfer to a piping bag.","Nonstick cooking spray 4 ounces unsweetened chocolate, coarsely chopped 2/3 cup butter, cut in pieces 3 tablespoons water 3/4 cup granulated sugar 3/4 cup packed brown sugar 3 eggs 1 teaspoon vanilla 1 cup all-purpose flour 3/4 cup whole almonds, toasted and ground 1/4 teaspoon salt Chocolate Frosting Love Note Icing Love Note Icing 1 cup powdered sugar 2 teaspoons milk 1/2 teaspoon vanilla Desired liquid food coloring Chocolate Frosting 3 tablespoons whipping cream 2 ounces chopped semisweet chcolate","Per serving: 209 kcal , 12 g fat (6 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 39 mg chol. , 83 mg sodium , 26 g carb. , 2 g fiber , 19 g sugar , 3 g pro.",456,"2018-05-06 21:51:23"
33,82,"2017-11-28 04:20:35","Dipped Chocolate Cookie Sticks","Chocolate Chip Cookie Sticks are ideal for dunking in coffee or scooping up ice cream.","Preheat oven to 375 degrees F. In a large bowl combine cookie dough and flour. Shape dough into 1-inch balls and shape balls into 5 inch ropes. Place ropes on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes or until golden. Cool completely on pan on a wire rack. Melt chocolate and shortening. Dip the sticks in the melted chocolate mixture and place on parchment paper covered baking sheet. Chill until chocolate is set.","1 16.5-ounce package refrigerated chocolate chip cookie dough 1/2 cup all-purpose flour 1 cup semisweet chocolate pieces 1 tablespoon shortening","Per serving: 143 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 1 mg chol. , 66 mg sodium , 19 g carb. , 1 g fiber , 12 g sugar , 1 g pro.",33,"2017-11-28 04:20:35"
457,82,"2017-11-28 04:20:35","Dipped Chocolate Cookie Sticks","Chocolate Chip Cookie Sticks are ideal for dunking in coffee or scooping up ice cream.","Preheat oven to 375 degrees F. In a large bowl combine cookie dough and flour. Shape dough into 1-inch balls and shape balls into 5 inch ropes. Place ropes on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes or until golden. Cool completely on pan on a wire rack. Melt chocolate and shortening. Dip the sticks in the melted chocolate mixture and place on parchment paper covered baking sheet. Chill until chocolate is set.","1 16.5-ounce package refrigerated chocolate chip cookie dough 1/2 cup all-purpose flour 1 cup semisweet chocolate pieces 1 tablespoon shortening","Per serving: 143 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 1 mg chol. , 66 mg sodium , 19 g carb. , 1 g fiber , 12 g sugar , 1 g pro.",457,"2018-05-06 21:51:27"
34,83,"2017-11-28 04:20:37","Stove-Top Peach-Raspberry Cobbler","You don't even need your oven to make the fruit filling for this deconstructed cobbler!","For puff pastry twists, preheat oven to 375 degrees F. In a small bowl combine the 1 teaspoon sugar and the dash cinnamon. Place puff pastry on work surface. Brush pastry with beaten egg. Sprinkle with cinnamon-sugar mixture. Cut the pastry lengthwise into 4 strips; cut each strip in half crosswise. Twist strips; place on a parchment-lined or greased baking sheet. Bake about 15 minutes or until brown and puffed. Meanwhile, in a large saucepan combine the 3 tablespoons sugar, the cornstarch, and the 1/4 teaspoon cinnamon. Add frozen peaches, half of the raspberries, and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining raspberries. Top fruit mixture with puff pastry twists. If desired, serve with ice cream.","1 teaspoon sugar Dash ground cinnamon 1/2 of a sheet frozen puff pastry, thawed according to package directions 1 egg, lightly beaten 3 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon 1 16 ounce package frozen unsweetened peach slices 1 cup fresh raspberries 1/2 cup water Vanilla ice cream (optional)","Per serving: 159 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 53 mg chol. , 34 mg sodium , 30 g carb. , 4 g fiber , 22 g sugar , 3 g pro.",34,"2017-11-28 04:20:37"
458,83,"2017-11-28 04:20:37","Stove-Top Peach-Raspberry Cobbler","You don't even need your oven to make the fruit filling for this deconstructed cobbler!","For puff pastry twists, preheat oven to 375 degrees F. In a small bowl combine the 1 teaspoon sugar and the dash cinnamon. Place puff pastry on work surface. Brush pastry with beaten egg. Sprinkle with cinnamon-sugar mixture. Cut the pastry lengthwise into 4 strips; cut each strip in half crosswise. Twist strips; place on a parchment-lined or greased baking sheet. Bake about 15 minutes or until brown and puffed. Meanwhile, in a large saucepan combine the 3 tablespoons sugar, the cornstarch, and the 1/4 teaspoon cinnamon. Add frozen peaches, half of the raspberries, and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining raspberries. Top fruit mixture with puff pastry twists. If desired, serve with ice cream.","1 teaspoon sugar Dash ground cinnamon 1/2 of a sheet frozen puff pastry, thawed according to package directions 1 egg, lightly beaten 3 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon 1 16 ounce package frozen unsweetened peach slices 1 cup fresh raspberries 1/2 cup water Vanilla ice cream (optional)","Per serving: 159 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 53 mg chol. , 34 mg sodium , 30 g carb. , 4 g fiber , 22 g sugar , 3 g pro.",458,"2018-05-06 21:51:34"
35,85,"2017-11-28 04:20:41","Brownies with Brandied Cherries","Simmer brandy, cherries and sugar to create a simple homemade sauce that makes these decadent chocolate brownies restaurant-worthy.","For brandied cherries, in a small saucepan combine the 2/3 cup sugar and the brandy. Bring to boiling; add cherries. Reduce heat; simmer, uncovered for 3 minutes. Remove from heat; let cool. Preheat oven to 325 degrees F. Grease an 8x8x2-inch baking pan. Line pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. Grease the foil; sprinkle with cocoa powder. In a small saucepan melt butter over low heat. Transfer melted butter to a medium bowl. Add the 1 cup sugar, the 3/4 cup cocoa powder, the vanilla, and salt. Using a wooden spoon stir until cocoa powder is completely incorporated. Add eggs, one at a time, beating with a wooden spoon just until combined. Add flour; stir just until combined. Spread batter evenly in the prepared pan. Bake about 25 minutes or until edges start to pull away from sides of pan. Cool brownies for 45 minutes (they will still be slightly warm). Use foil to lift uncut brownies from pan. Cut warm brownies into 16 squares. Place 1 brownie square in each of 4 shallow dessert dishes. Top with brandied cherries. If desired, serve with gelato. Let remaining brownies cool completely. Store cooled brownies in an airtight container at room temperature for up 3 days or freeze for up to 1 month.","2/3 cup sugar 1/2 cup brandy 1 cup fresh sweet cherries, stemmed, pitted, and halved Unsweetened cocoa powder 1/2 cup butter 1 cup sugar 3/4 cup unsweetened cocoa powder 1 teaspoon vanilla 1/2 teaspoon salt 2 eggs 1/3 cup all-purpose flour Vanilla gelato or vanilla ice cream (optional)","Per serving: 379 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 39 mg chol. , 134 mg sodium , 66 g carb. , 2 g fiber , 60 g sugar , 2 g pro.",35,"2017-11-28 04:20:41"
459,85,"2017-11-28 04:20:41","Brownies with Brandied Cherries","Simmer brandy, cherries and sugar to create a simple homemade sauce that makes these decadent chocolate brownies restaurant-worthy.","For brandied cherries, in a small saucepan combine the 2/3 cup sugar and the brandy. Bring to boiling; add cherries. Reduce heat; simmer, uncovered for 3 minutes. Remove from heat; let cool. Preheat oven to 325 degrees F. Grease an 8x8x2-inch baking pan. Line pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. Grease the foil; sprinkle with cocoa powder. In a small saucepan melt butter over low heat. Transfer melted butter to a medium bowl. Add the 1 cup sugar, the 3/4 cup cocoa powder, the vanilla, and salt. Using a wooden spoon stir until cocoa powder is completely incorporated. Add eggs, one at a time, beating with a wooden spoon just until combined. Add flour; stir just until combined. Spread batter evenly in the prepared pan. Bake about 25 minutes or until edges start to pull away from sides of pan. Cool brownies for 45 minutes (they will still be slightly warm). Use foil to lift uncut brownies from pan. Cut warm brownies into 16 squares. Place 1 brownie square in each of 4 shallow dessert dishes. Top with brandied cherries. If desired, serve with gelato. Let remaining brownies cool completely. Store cooled brownies in an airtight container at room temperature for up 3 days or freeze for up to 1 month.","2/3 cup sugar 1/2 cup brandy 1 cup fresh sweet cherries, stemmed, pitted, and halved Unsweetened cocoa powder 1/2 cup butter 1 cup sugar 3/4 cup unsweetened cocoa powder 1 teaspoon vanilla 1/2 teaspoon salt 2 eggs 1/3 cup all-purpose flour Vanilla gelato or vanilla ice cream (optional)","Per serving: 379 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 39 mg chol. , 134 mg sodium , 66 g carb. , 2 g fiber , 60 g sugar , 2 g pro.",459,"2018-05-06 21:51:45"
36,86,"2017-11-28 04:20:43","Frozen Yogurt Pops","Keep a batch of these simple low-fat popsicles in your freezer for an instant dessert or cool snack.","In a large bowl combine yogurt, juice concentrate, and vanilla. Divide yogurt mixture among eight 5-ounce paper cups. Cover each cup with foil. Cut a slit in the center of each foil cover and insert a wooden craft stick into each pop. Freeze overnight or until firm. To serve, remove foil and tear paper cups away from pops. (If desired, tear away only the sides, leaving the bottoms intact for instant pop stands.)","2 cups vanilla low-fat yogurt 1 12 ounce can frozen juice concentrate, thawed* 1/2 teaspoon vanilla","Per serving: 129 kcal , 1 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 3 mg chol. , 43 mg sodium , 27 g carb. , 0 g fiber , 27 g sugar , 3 g pro.",36,"2017-11-28 04:20:43"
460,86,"2017-11-28 04:20:43","Frozen Yogurt Pops","Keep a batch of these simple low-fat popsicles in your freezer for an instant dessert or cool snack.","In a large bowl combine yogurt, juice concentrate, and vanilla. Divide yogurt mixture among eight 5-ounce paper cups. Cover each cup with foil. Cut a slit in the center of each foil cover and insert a wooden craft stick into each pop. Freeze overnight or until firm. To serve, remove foil and tear paper cups away from pops. (If desired, tear away only the sides, leaving the bottoms intact for instant pop stands.)","2 cups vanilla low-fat yogurt 1 12 ounce can frozen juice concentrate, thawed* 1/2 teaspoon vanilla","Per serving: 129 kcal , 1 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 3 mg chol. , 43 mg sodium , 27 g carb. , 0 g fiber , 27 g sugar , 3 g pro.",460,"2018-05-06 21:51:49"
37,87,"2017-11-28 04:20:45","Chocolate Fondue","Indulge in chocolate fondue in under 15 minutes and only 3 easy ingredients!","In a medium heavy saucepan cook and stir chocolate over low heat until melted. Stir in sweetened condensed milk and milk; heat through. Transfer to a fondue pot; keep warm. Serve fondue with dippers. Swirl pieces as you dip. If the fondue thickens, stir in additional milk.","8 ounces semisweet chocolate, coarsely chopped 1 14 ounce can sweetened condensed milk 1/3 cup milk Assorted dippers, such as angel food or pound cake cubes, brownie squares, marshmallows, halved strawberries, banana slices, pineapple chunks, and/or dried apricots","Per serving: 306 kcal , 14 g fat (8 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 18 mg chol. , 67 mg sodium , 44 g carb. , 2 g fiber , 42 g sugar , 6 g pro.",37,"2017-11-28 04:20:45"
461,87,"2017-11-28 04:20:45","Chocolate Fondue","Indulge in chocolate fondue in under 15 minutes and only 3 easy ingredients!","In a medium heavy saucepan cook and stir chocolate over low heat until melted. Stir in sweetened condensed milk and milk; heat through. Transfer to a fondue pot; keep warm. Serve fondue with dippers. Swirl pieces as you dip. If the fondue thickens, stir in additional milk.","8 ounces semisweet chocolate, coarsely chopped 1 14 ounce can sweetened condensed milk 1/3 cup milk Assorted dippers, such as angel food or pound cake cubes, brownie squares, marshmallows, halved strawberries, banana slices, pineapple chunks, and/or dried apricots","Per serving: 306 kcal , 14 g fat (8 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 18 mg chol. , 67 mg sodium , 44 g carb. , 2 g fiber , 42 g sugar , 6 g pro.",461,"2018-05-06 21:51:53"
463,88,"2017-11-28 04:20:48","Puff Pastry Tarts","These star-shaped tarts will brighten up your holiday dessert tray.","Cut butter in small pieces and put on a plate. Freeze for 10 minutes. In a food processor, combine flour, sugar, salt, and butter. Cover and pulse with several on/off turns until the mixture resembles cornmeal. In a small bowl combine the ice water and lemon juice. Slowly add the water mixture to the flour mixture, pulsing until the dough just comes together. Turn the dough onto a lightly floured surface. Gently knead the dough a few times so that any dry bits are incorporated. Divide dough in half, form into two discs and wrap each with plastic wrap. Chill for 20 minutes. Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside. In a small bowl whisk together egg and 1 tablespoon water. On a lightly floured surface, roll one batch of dough to 1/8-inch thick. Use 3-inch star-shaped cookie cutter to cut out shapes. Repeat with remaining dough. Place half the stars 1-inch apart on the prepared baking sheet. Use a pastry brush to brush egg mixture over the surface of the stars. Place 1/4 teaspoon jam onto the middle of each star. Cut a 3/4- to 1-inch circle out of the center of the remaining stars*. Place each over the jam dollop. Using a fork, gently seal the edges of the star by pressing the tines along the edges of the dough. Brush the top of the stars with the egg mixture. Bake 20 to 25 minutes or until pies are golden brown. Serve slightly warm or cool completely.","1 cup unsalted butter 2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup ice water 1 teaspoon lemon juice 1 egg 1 tablespoon water 3 tablespoons seedless raspberry jam","Per serving: 94 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 22 mg chol. , 82 mg sodium , 8 g carb. , 0 g fiber , 1 g sugar , 1 g pro.",463,"2018-05-06 21:51:59"
38,91,"2017-11-28 04:20:54","Chocolate Cannoli","To save time, fill purchased cannoli cones with a quick chocolate filling for this easy-to-make dessert recipe.","For filling, in a medium bowl stir together ricotta cheese, granulated sugar, 4 teaspoons cocoa powder, vanilla, and orange peel until almost smooth. Fold in chocolate. Cover and chill until needed. Meanwhile, if using, prepare Homemade Chocolate Cannoli Shells. Spoon filling into a pastry bag fitted with a large open star or round tip. Pipe filling into cannoli shells. If desired, cover and chill for up to 1 hour. Before serving, sprinkle cannoli with powdered sugar and, if desired, additional cocoa powder.","1 15 ounce carton ricotta cheese 1/4 cup granulated sugar 4 teaspoons unsweetened cocoa powder 1 teaspoon vanilla 1/2 teaspoon finely shredded orange peel 1/4 cup finely chopped dark or bittersweet chocolate 10 - 12 Homemade Chocolate Cannoli Shells or packaged cannoli shells Powdered sugar Unsweetened cocoa powder (optional)","Per serving: 381 kcal , 18 g fat (6 g sat. fat , 65 mg chol. , 89 mg sodium , 46 g carb. , 3 g fiber , 10 g pro.",38,"2017-11-28 04:20:54"
547,91,"2017-11-28 04:20:54","Chocolate Cannoli","To save time, fill purchased cannoli cones with a quick chocolate filling for this easy-to-make dessert recipe.","For filling, in a medium bowl stir together ricotta cheese, granulated sugar, 4 teaspoons cocoa powder, vanilla, and orange peel until almost smooth. Fold in chocolate. Cover and chill until needed. Meanwhile, if using, prepare Homemade Chocolate Cannoli Shells. Spoon filling into a pastry bag fitted with a large open star or round tip. Pipe filling into cannoli shells. If desired, cover and chill for up to 1 hour. Before serving, sprinkle cannoli with powdered sugar and, if desired, additional cocoa powder.","1 15 ounce carton ricotta cheese 1/4 cup granulated sugar 4 teaspoons unsweetened cocoa powder 1 teaspoon vanilla 1/2 teaspoon finely shredded orange peel 1/4 cup finely chopped dark or bittersweet chocolate 10 - 12 Homemade Chocolate Cannoli Shells or packaged cannoli shells Powdered sugar Unsweetened cocoa powder (optional)","Per serving: 381 kcal , 18 g fat (6 g sat. fat , 65 mg chol. , 89 mg sodium , 46 g carb. , 3 g fiber , 10 g pro.",547,"2018-05-06 21:59:42"
39,92,"2017-11-28 04:20:56","Rocky Road Parfaits","Rather than eating plain chocolate pudding, layer it with peanuts, marshmallows, and more for a rocky road recipe that's ideal for serving in martini glasses or even shot glasses. Just make sure they're clear!","Prepare pudding mix according to package directions using the milk. Remove 3/4 cup of the pudding and place in a small bowl; fold in whipped topping until combined. Divide remaining plain chocolate pudding among four 6-ounce glasses or dessert dishes. Top with dessert topping mixture. Let stand for 5 to 10 minutes or until set. Sprinkle with peanuts and marshmallows. If desired, garnish with chocolate curls.","1 4-serving-size package chocolate or chocolate fudge instant pudding mix 2 cups milk 1/2 cup frozen whipped dessert topping, thawed 1/4 cup unsalted peanuts, coarsely chopped 1/4 cup tiny marshmallows Chocolate curls (optional)","Per serving: 243 kcal , 9 g fat (4 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 10 mg chol. , 417 mg sodium , 34 g carb. , 1 g fiber , 26 g sugar , 7 g pro.",39,"2017-11-28 04:20:56"
464,92,"2017-11-28 04:20:56","Rocky Road Parfaits","Rather than eating plain chocolate pudding, layer it with peanuts, marshmallows, and more for a rocky road recipe that's ideal for serving in martini glasses or even shot glasses. Just make sure they're clear!","Prepare pudding mix according to package directions using the milk. Remove 3/4 cup of the pudding and place in a small bowl; fold in whipped topping until combined. Divide remaining plain chocolate pudding among four 6-ounce glasses or dessert dishes. Top with dessert topping mixture. Let stand for 5 to 10 minutes or until set. Sprinkle with peanuts and marshmallows. If desired, garnish with chocolate curls.","1 4-serving-size package chocolate or chocolate fudge instant pudding mix 2 cups milk 1/2 cup frozen whipped dessert topping, thawed 1/4 cup unsalted peanuts, coarsely chopped 1/4 cup tiny marshmallows Chocolate curls (optional)","Per serving: 243 kcal , 9 g fat (4 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 10 mg chol. , 417 mg sodium , 34 g carb. , 1 g fiber , 26 g sugar , 7 g pro.",464,"2018-05-06 21:52:36"
40,94,"2017-11-28 04:20:59","Saffron Snickerdoodles","Up the ante when you add saffron to your traditional snickerdoodle recipe. Sweet and complex in flavor, saffron smells wonderful and gives cookies a gorgeous golden hue.","Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, salt, and dash saffron. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle. In a small bowl combine the 1/4 cup sugar and dash saffron or the 2 teaspoons chai spice blend. Shape dough into 1-1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.","1 cup butter, softened 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt Dash ground saffron 2 eggs 1 teaspoon vanilla 3 cups all-purpose flour 1/4 cup sugar Dash ground saffron or 2 teaspoons chai spice blend","Per serving: 94 kcal , 4 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 18 mg chol. , 75 mg sodium , 13 g carb. , 0 g fiber , 7 g sugar , 1 g pro.",40,"2017-11-28 04:20:59"
465,94,"2017-11-28 04:20:59","Saffron Snickerdoodles","Up the ante when you add saffron to your traditional snickerdoodle recipe. Sweet and complex in flavor, saffron smells wonderful and gives cookies a gorgeous golden hue.","Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, salt, and dash saffron. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle. In a small bowl combine the 1/4 cup sugar and dash saffron or the 2 teaspoons chai spice blend. Shape dough into 1-1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.","1 cup butter, softened 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt Dash ground saffron 2 eggs 1 teaspoon vanilla 3 cups all-purpose flour 1/4 cup sugar Dash ground saffron or 2 teaspoons chai spice blend","Per serving: 94 kcal , 4 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 18 mg chol. , 75 mg sodium , 13 g carb. , 0 g fiber , 7 g sugar , 1 g pro.",465,"2018-05-06 21:52:45"
41,95,"2017-11-28 04:21:01","Chocolate Chip Turtles","Give chocolate chip cookies a turtle twist by pressing in pecans and drizzling on a caramel topping.","Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. In a large bowl combine cookie dough and flour. Arrange 22 to 24 clusters of four or five pecans each about 2 inches apart on prepared cookie sheets. Shape dough into 1-inch balls. Place a ball on each cluster of pecans, pressing dough lightly into nuts but keeping edges of nuts exposed. Bake for 8 to 10 minutes or until edges are golden. Let stand for 2 minutes; transfer cookies to a wire rack to cool. Spoon caramel-flavored ice cream topping over the tops of the cookies.","1 16.5-ounce package refrigerated chocolate chip cookie dough 1/2 cup all-purpose flour 1 1/3 cups pecan halves Caramel-flavored ice cream topping","Per serving: 163 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 1 mg chol. , 82 mg sodium , 20 g carb. , 1 g fiber , 11 g sugar , 2 g pro.",41,"2017-11-28 04:21:01"
467,95,"2017-11-28 04:21:01","Chocolate Chip Turtles","Give chocolate chip cookies a turtle twist by pressing in pecans and drizzling on a caramel topping.","Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. In a large bowl combine cookie dough and flour. Arrange 22 to 24 clusters of four or five pecans each about 2 inches apart on prepared cookie sheets. Shape dough into 1-inch balls. Place a ball on each cluster of pecans, pressing dough lightly into nuts but keeping edges of nuts exposed. Bake for 8 to 10 minutes or until edges are golden. Let stand for 2 minutes; transfer cookies to a wire rack to cool. Spoon caramel-flavored ice cream topping over the tops of the cookies.","1 16.5-ounce package refrigerated chocolate chip cookie dough 1/2 cup all-purpose flour 1 1/3 cups pecan halves Caramel-flavored ice cream topping","Per serving: 163 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 1 mg chol. , 82 mg sodium , 20 g carb. , 1 g fiber , 11 g sugar , 2 g pro.",467,"2018-05-06 21:52:51"
42,101,"2017-11-28 04:21:15","Chicken Saltimbocca","Pound the chicken breasts thin for this springy Chicken Saltimbocca so they cook quickly and evenly.","Preheat oven to 375 degrees F. In a very large skillet heat 1 Tbsp. olive oil over medium heat. Add pancetta slices; cook 30 to 60 seconds or until they start to brown. Remove from skillet. Increase heat to medium-high. Season chicken with 1/4 tsp. each salt and black pepper. Add chicken to skillet; cook 4 to 5 minutes until golden. Turn; cook 1 minute more. Transfer to a shallow baking pan. Top with 1 Tbsp. marjoram and the pancetta. Bake 12 to 15 minutes or until chicken is done (165 degrees F). Meanwhile, in a medium bowl toss together fennel and onion. Drizzle with remaining 1 Tbsp. olive oil; season with 1/4 tsp. each salt and black pepper. Serve with chicken. Sprinkle with remaining marjoram.","2 tablespoons olive oil 8 thin slices pancetta 4 6 ounces skinless, boneless chicken breast halves, pounded to 1/2-inch thickness 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons fresh marjoram or oregano leaves 1 bulb fennel, trimmed, halved, cored, and thinly sliced 1 small red onion, thinly sliced","Per serving: 377 kcal , 20 g fat (5 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 136 mg chol. , 575 mg sodium , 6 g carb. , 2 g fiber , 3 g sugar , 42 g pro.",42,"2017-11-28 04:21:15"
471,101,"2017-11-28 04:21:15","Chicken Saltimbocca","Pound the chicken breasts thin for this springy Chicken Saltimbocca so they cook quickly and evenly.","Preheat oven to 375 degrees F. In a very large skillet heat 1 Tbsp. olive oil over medium heat. Add pancetta slices; cook 30 to 60 seconds or until they start to brown. Remove from skillet. Increase heat to medium-high. Season chicken with 1/4 tsp. each salt and black pepper. Add chicken to skillet; cook 4 to 5 minutes until golden. Turn; cook 1 minute more. Transfer to a shallow baking pan. Top with 1 Tbsp. marjoram and the pancetta. Bake 12 to 15 minutes or until chicken is done (165 degrees F). Meanwhile, in a medium bowl toss together fennel and onion. Drizzle with remaining 1 Tbsp. olive oil; season with 1/4 tsp. each salt and black pepper. Serve with chicken. Sprinkle with remaining marjoram.","2 tablespoons olive oil 8 thin slices pancetta 4 6 ounces skinless, boneless chicken breast halves, pounded to 1/2-inch thickness 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons fresh marjoram or oregano leaves 1 bulb fennel, trimmed, halved, cored, and thinly sliced 1 small red onion, thinly sliced","Per serving: 377 kcal , 20 g fat (5 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 136 mg chol. , 575 mg sodium , 6 g carb. , 2 g fiber , 3 g sugar , 42 g pro.",471,"2018-05-06 21:53:15"
43,102,"2017-11-28 04:21:17","Tlayuda con Chorizo (Mexican Pizza with Chorizo)","When you're ready for a break from Italian pizza, turn to this tortilla-based chorizo pie. Instead of marinara, this Mexican pizza is topped with a spicy black bean sauce, jalapeno peppers, salsa, and more.","Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the chorizo. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp. Transfer tlayuda to a cutting board; let cool for 1 minute. Top with 1/2 cup of the mesclun or cabbage, 1/4 cup of the salsa, 2 tablespoons of the cilantro and, if desired, a few chile pepper slices. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving.","1 teaspoon olive oil 1/2 cup chopped onion (1 medium) 6 cloves garlic, minced Pinch salt 2 teaspoons chili powder 1 teaspoon ground cumin 1 15 1/2 ounce can black beans, undrained 3 - 4 tablespoons water 4 12 inches flour tortillas 2 cups shredded Oaxaca or Monterey Jack cheese (8 ounces) 4 ounces cooked smoked chorizo, thinly sliced 2 cups mesclun or shredded cabbage 1 cup salsa 1/2 cup snipped fresh cilantro 1 fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced* (optional)","Per serving: 348 kcal , 16 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 37 mg chol. , 912 mg sodium , 36 g carb. , 6 g fiber , 2 g sugar , 18 g pro.",43,"2017-11-28 04:21:17"
473,102,"2017-11-28 04:21:17","Tlayuda con Chorizo (Mexican Pizza with Chorizo)","When you're ready for a break from Italian pizza, turn to this tortilla-based chorizo pie. Instead of marinara, this Mexican pizza is topped with a spicy black bean sauce, jalapeno peppers, salsa, and more.","Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the chorizo. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp. Transfer tlayuda to a cutting board; let cool for 1 minute. Top with 1/2 cup of the mesclun or cabbage, 1/4 cup of the salsa, 2 tablespoons of the cilantro and, if desired, a few chile pepper slices. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving.","1 teaspoon olive oil 1/2 cup chopped onion (1 medium) 6 cloves garlic, minced Pinch salt 2 teaspoons chili powder 1 teaspoon ground cumin 1 15 1/2 ounce can black beans, undrained 3 - 4 tablespoons water 4 12 inches flour tortillas 2 cups shredded Oaxaca or Monterey Jack cheese (8 ounces) 4 ounces cooked smoked chorizo, thinly sliced 2 cups mesclun or shredded cabbage 1 cup salsa 1/2 cup snipped fresh cilantro 1 fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced* (optional)","Per serving: 348 kcal , 16 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 37 mg chol. , 912 mg sodium , 36 g carb. , 6 g fiber , 2 g sugar , 18 g pro.",473,"2018-05-06 21:53:20"
44,103,"2017-11-28 04:21:18","Korean Barbecued Pork","If you're in a stir-fry rut, shake it up with this Korean barbecued pork with sriracha sauce and pears or apples.","For sauce, in a bowl stir together the first eight ingredients (through garlic). In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add pork; cook and stir about 4 minutes or until strips are just pink in the center. Remove pork from wok. Add the remaining 1 Tbsp. oil to wok. Add carrots; cook and stir 1 minute. Add red pepper; cook and stir 2 minutes more or until just crisp-tender. Return pork to wok. Add sauce and Asian pear; cook and stir until heated through. Serve pork mixture over cabbage and top with green onions.","1/4 cup hoisin sauce 3 tablespoons reduced-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon packed brown sugar 2 teaspoons Sriracha sauce 1 teaspoon toasted sesame oil 1 teaspoon grated fresh ginger 2 cloves garlic, minced 2 tablespoons canola oil 12 ounces pork tenderloin or lean boneless pork, cut into bite-size strips 1 cup thinly bias-sliced carrots 1 medium red sweet pepper, cut into bite-size strips (3/4 cup) 1 fresh Asian pear or apple, cored and sliced 6 cups shredded Napa cabbage Thinly bias-sliced green onions","Per serving: 303 kcal , 12 g fat (2 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 56 mg chol. , 791 mg sodium , 28 g carb. , 5 g fiber , 18 g sugar , 21 g pro.",44,"2017-11-28 04:21:18"
474,103,"2017-11-28 04:21:18","Korean Barbecued Pork","If you're in a stir-fry rut, shake it up with this Korean barbecued pork with sriracha sauce and pears or apples.","For sauce, in a bowl stir together the first eight ingredients (through garlic). In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add pork; cook and stir about 4 minutes or until strips are just pink in the center. Remove pork from wok. Add the remaining 1 Tbsp. oil to wok. Add carrots; cook and stir 1 minute. Add red pepper; cook and stir 2 minutes more or until just crisp-tender. Return pork to wok. Add sauce and Asian pear; cook and stir until heated through. Serve pork mixture over cabbage and top with green onions.","1/4 cup hoisin sauce 3 tablespoons reduced-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon packed brown sugar 2 teaspoons Sriracha sauce 1 teaspoon toasted sesame oil 1 teaspoon grated fresh ginger 2 cloves garlic, minced 2 tablespoons canola oil 12 ounces pork tenderloin or lean boneless pork, cut into bite-size strips 1 cup thinly bias-sliced carrots 1 medium red sweet pepper, cut into bite-size strips (3/4 cup) 1 fresh Asian pear or apple, cored and sliced 6 cups shredded Napa cabbage Thinly bias-sliced green onions","Per serving: 303 kcal , 12 g fat (2 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 56 mg chol. , 791 mg sodium , 28 g carb. , 5 g fiber , 18 g sugar , 21 g pro.",474,"2018-05-06 21:53:25"
45,105,"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.",45,"2017-11-28 04:21:20"
476,105,"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.",476,"2018-05-06 21:53:29"
46,106,"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.",46,"2017-11-28 04:21:23"
477,106,"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.",477,"2018-05-06 21:53:33"
47,108,"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.",47,"2017-11-28 04:21:25"
479,108,"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.",479,"2018-05-06 21:53:40"
48,109,"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.",48,"2017-11-28 04:21:26"
481,109,"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.",481,"2018-05-06 21:53:45"
49,110,"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.",49,"2017-11-28 04:21:27"