EVERYDAY EASY
SAUSAGE AND SUMMER SQUASH
V3
to V2 cup bottled Italian salad dressing
2
cloves garlic, m inced
12
oz. cooked Polish sau sage links, halved
lengthw ise, sliced diagonally
3
sm allyellow su m m ersq u ash an d/or
zucchini, quartered lengthw ise
4
w ed ges Italian flat bread, split
V4
cup sliced green onions
Fresh oregan o leaves
V4
cup coarsely shredded Parm esan ch eese (optional)
1
.
Preheat broiler. In small bowl combine dressing and
garlic. In extra-large skillet cook sausage and squash in
2 tablespoons of the dressing mixture for 8 to 10 minutes
or until sausage is heated through and squash is almost
tender, stirring occasionally.
2
.
Meanwhile, place bread on broiler pan; brush with
1 tablespoon of the dressing mixture. Broil 3 to 4 inches
from heat for 1 to 2 minutes, until lightly toasted.
3
.
Serve sausage and squash with toasted bread. Drizzle
remaining dressing; sprinkle green onions and oregano.
Pass Parmesan cheese,
s e r v e s 4.
EACH SERVING
412 cal, 31 gfat (10gsat. fat), 62 mgchol,
1,182 mg sodium, 19gcarbo, 1 gfiber, 15 g pro. Daily Values:
3% vit. A, 13% vit. C, 7% calcium, 10% iron.
CHOPS AND PINEAPPLE WITH CHILI SLAW
8
1
/2-inch cuts boneless top loin pork
chops (i
lb. total)
V/2
tsp. chili pow der
'/2
o f a cored fresh pineapple, sliced
3
Tbsp. cider vinegar
2
Tbsp. orange juice
2
Tbsp. olive oil
1
Tbsp. sugar
V3
o f small green cabbage, cored and sliced
(about 5 cups)
V2
o f a red onion, thinly sliced
1
small red sw eet pepper, cut in strips
1
. Sprinkle chops with
salt
and 1 tsp. chili powder. For
charcoal grill, cook chops and pineapple on uncovered
grill directly over medium coals 6 to 8 minutes, until chops
are done (160°F), turning once. (For gas grill, preheat;
reduce to medium. Grill chops and pineapple, covered.)
2
.
Meanwhile, for chili slaw, in large howl whisk together
vinegar, juice, oil, sugar, and remaining
l/ 2
tsp. chili
powder. Add cahhage, onion, and sweet pepper; toss.
Season with
salt
and
pepper.
Serve chops with pineapple
pieces and slaw,
s e r v e s 4.
EACH SERVING
357cal, 12gfat (3gsat. fat), 112 mgchol, 392 mg
sodium, 20gcarbo, 4 gfiber, 40gpro. Daily Values:27% vit. A,
165% vit. C, 5% calcium, 9% iron.
BARBECUED SALMON W ITH
FRESH NECTARINE SALSA
4
4-
to
5-0Z.
fresh skinless salm on fillets,
about i-inch thick
3
Tbsp. bottled barb ecue sauce
2
nectarines, pitted and chopped
3/4
cup fresh blueberries
V4
cup coarsely chopped toasted pecans
Lem on w edges
1
.
Rinse fish; pat dry with paper towels. Lightly sprinkle
salmon with
salt
and
pepper.
Place 2 tablespoons of the
barbecue sauce in small bowl; brush sauce on both sides
of the salmon.
2
.
For charcoal grill, cook salmon on greased grill rack
directly over medium coals for 8 to 12 minutes or until
salmon flakes when tested with a fork, turning once
halfway through grilling. (For gas grill, preheat grill.
Reduce heat to medium. Place salmon on greased grill
rack over medium heat. Cover and grill as above.)
3
.
For nectarine salsa, in medium bowl combine
nectarines,blueberries, pecans, and the remaining
1 tablespoon barbecue sauce. Season with
salt.
Serve
salmon with salsa and lemon wedges,
s e r v e s 4.
EACH SERVING3J8
cal, 17gfat (3gsat.fat), 66 mgchol, 344 mg
sodium, 17gcarbo, 3gfiber, 24 gpro. Daily Values: 6% vit. A,
20% vit. C, 3% calcium, 5% iron.
SHRIMP AND WATERMELON SALAD
2
Tbsp. olive oil
1
lb. peeled,devein ed m edium shrim p
2
tsp. snipped fresh thym e
4
cups sliced bo kch oy or napa cabbage
1
cup grap e tom atoes, halved
2
i-inch slices seed less w aterm elon,
halved
Sm all lim es, halved
Feta ch eese (optional)
Fresh thym e sprigs
1
.
Heat 1 tablespoon oil in large skillet over medium-high
heat. Add shrimp; cook and stir 3 to 4 minutes, until
shrimp are opaque. Transfer shrimp to bowl; stir in
thyme. Add remaining olive oil, hok choy, and tomatoes
to skillet; cook and stir 1 minute. Return shrimp to skillet;
cook and stir 1 minute more. Season with
salt
and
pepper.
2
.
Serve shrimp and vegetables with watermelon.
Squeeze lime juice on salads; sprinkle feta
and thyme sprigs.
SERVES4.
EACH SERVING
241 cal, 9gfat (1 gsat. fat), 172 mg
chol, 363 mg sodium, 16 gcarbo, 2 gfiber, 25 gpro.
Daily Values: 91% vit. A, 88% vit. C, 15% calcium,
22% iron.
I
Plan meals using
Everyday Easy
recipes atBHG
.com/meal ideas
164
JULY 2008 BETTER HOMES AND GARDENS
