BLTs with Avocado and Spicy Mayo
From Every Day with Rachael Ray magazine
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears
- Chop the crushed garlic with the salt and press it with the side of the knife until mashed.
- Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
- In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
- While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
- Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.
Serves 4.
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7-Layer Tortilla Pie
From Campbell's Kitchen
2 cans (about 15 oz. each) pinto beans, drained
1 cup hot or medium salsa
2 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 can (about 15 oz.) black beans, drained
1 small tomato, chopped
7 flour tortillas (8-inch)
2 cups shredded Cheddar cheese
- Mash pinto beans. Stir in 3/4 cup salsa and garlic.
- Mix remaining salsa, cilantro, black beans and tomato.
- Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2" of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more.
- Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
- Bake at 400°F. for 40 min. or until hot. Uncover. Top with remaining cheese.
- Cut into wedges. Serve with additional salsa and sprinkle with additional cilantro if desired.
Serves 6.
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Chicken Breasts Stuffed with Couscous
From Everyday Food magazine
1/2 cup couscous
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- In a small saucepan, bring 3/4 cup water to a boil.
- Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes.
- Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
- Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
- In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
Serves 4.
Fettucine with Bolognese Sauce
From Real Simple magazine
1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
1 lb cooked fettuccine, for serving
- In a Dutch oven, over medium heat, heat the oil.
- Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more.
- Add the pancetta and cook for 5 minutes, then add the beef and cook until brown.
- Add the wine and the remaining ingredients and simmer for 45 minutes.
- Serve with cooked fettuccine. Sprinkle with Parmesan.
Serves 4-6.
Basic Quiche
From Real Simple magazine
1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin
- Heat oven to 375° F.
- In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes.
- Add the parsley and cook, covered, for 2 minutes more.
- Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
- Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full.
- Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Serves 4.
NUTRITION PER SERVING: CALORIES 587.76(65% from fat); FAT 42.42g (sat 17.55g); PROTEIN 26.89mg; CALCIUM 687.46mg; SODIUM 703.71mg; FIBER 1.67g; CARBOHYDRATE 24.89g; IRON 2.89mg
Arroz con Pollo with Apples
From Real Simple magazine
2 large tart unpeeled apples, such as Granny Smith
8 boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons olive oil
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 medium onion, diced
3 cloves garlic, minced
1 14 ½-ounce can diced tomatoes
1 tablespoon paprika
1/4 teaspoon red pepper flakes
1 cup long-grain converted rice
2 cups chicken broth
1/4 teaspoon fresh flat-leaf parsley, chopped
- Quarter, core, and slice the apples into ¼-inch-thick pieces; set aside.
- Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan.
- Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes.
- Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Add the paprika and red pepper. Stir well and add the rice. Cook, stirring, for 2 minutes
- Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.
Serves 4.
Avocado and Feta Salad Wraps
Modified from Vegetarian Times magazine
1 ripe avocado, seeded and diced
1/2 cup crumbled feta cheese
2 tsp. fresh lime juice
Freshly ground black pepper to taste
1/2 cup sliced scallions
2 Tbs. bacon bits
1/4 cup sunflower seeds, preferably toasted
2 Tbs. fat-free mayonnaise
16 grape tomatoes
1 cup shredded leaf lettuce plus half head for garnish
4 8-inch low-fat plain or flavored flour tortillas
- Preheat oven to broil.
- Put diced avocado into a mixing bowl, and stir in feta cheese, lime juice and black pepper.
- Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine. Stir in grape tomatoes and shredded lettuce.
- Spray tortillas lightly with nonstick cooking spray, and heat in oven until softened, for about 30 seconds. Remove from oven, and place each tortilla on individual plates.
- To serve, line each tortilla with whole lettuce leaf, and mound salad mixture on top.
Serves 4.
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Baked Ziti with Italian Salad and Garlic Bread
From Everyday Food magazine
For Baked Ziti:
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
For Garlic Bread
1/2 loaf Italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
For Italian Salad:
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed
- Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
- Meanwhile, in a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
- In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce.
- Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
- Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
- In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.
Serves 4.
Broiled Salmon with Olive Tomato Vinaigrette
From Mealtime
1 can (2 1/4 ounces) sliced black olives, drained
1 can (3 ounces) green olives stuffed with pimentos, drained and sliced
1/4 cup canned tomato paste
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup water
3 pounds salmon fillet, with skin
2 teaspoons Italian seasoning
Nonstick olive oil spray
- Mix the olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in the refrigerator if kept longer than 4 hours.
- Heat broiler; position the oven rack so salmon will be 5 to 6 inches from heat.
- Season the flesh-side of the salmon with the seasoning, and spray liberally with oil. Spray the broiler pan lightly with olive oil, or use foil to minimize clean-up. Start the fish flesh-side down; broil until browned, about 5 minutes. Turn the fish over and broil until the fish flakes to gentle pressure. Depending on the thickness of the fillet this will take any where from 5 to 10 minutes more.
- Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; if the skin sticks to the broiler pan, it can be scraped off later. Spoon the olive sauce over the salmon and serve.
Serves 8.
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