EVERYDAY EASY
ZUCCHINI CAKES W ITH
MUSHROOM RAGOUT
Nonstick cookingspray
V z
of a medium zucchini, shredded (1 cup)
1
8Vz-oz.
pkg. corn muffin mix
1
cup shredded cheddarcheese (4oz.)
V
4
cup milk
1
egg
1/4
tsp.cayenne pepper
12
oz. assorted mushrooms,quartered (4 V i cups)
1
cup drained bottled roasted red sweet peppers
1.
Preheat oven to
4 0 0
°F. Lightly coat twelve
2
V i-
inch
muffin cups with cooking spray; set aside.
2.
In mixingbowl combine zucchini, muffin mix, cheese,
milk, egg, and cayenne pepper; spoon evenly into prepared
muffin cups. Bake for
11
to
14
minutes or until golden.
3. Meanwhile, heat
1
Tbsp.
olive oil
in large skillet over
medium-high heat. Add mushrooms; cook
3
to
4
minutes
or until tender, stirring occasionally. Season with
sa lt
and
pepper.
Place roasted peppers in blender. Cover; blend
until nearly smooth.
4.
Arrange
3
cakes on each plate with some of the
mushrooms and pepper sauce,
m a k es 4SERVINGS.
EACHSERVING
443 c a l,2 1 g fa t(7 g sa t.fa t), 8 4 m g ch o l,
701 m g sodium , 4 9 g ca rb o ,2 gfiber, 16 gpro. D aily Values:
9% vit.A ,180% vit. C,24% calcium , 15% iron.
PAN-FRIED CHICKEN
WITH TOMATO JAM
1
pintgrapeorcherrytomatoes
1
Tbsp. packed brown sugar
3/4
cup quick-cooking polenta mix
Vz
cup all-purposef lour
V a
cup buttermilk
4
skinless, boneless chicken breast halves
1
9
-
0
Z.
pkg. fresh spinach
1.
Pierce tomatoes with knife. Place in microwave-safe
bowl; sprinkle with brown sugar. Cover loosely. Micro-
cook on high (
100
% power),
3
minutes or until skins burst
and tomatoes are soft, stirring once; set aside.
2. In saucepan bring 2
V i
cups
w a ter
and 1 tsp.
sa lt
to boiling;
stir in polenta. Reduce heat; cook
5
minutes, stirring often.
3. In shallow dish combine flour with
V i
tsp. each
sa lt
and
pepper;
add buttermilk to another dish. Dip chicken in
buttermilk then flour. Heat
3
tablespoons
co o kin g oil
in
large skillet over medium-high heat; add chicken. Cook
4
minutes per side or until no pink remains (
170
°F); remove.
4.
Drain pan drippings. Add spinach; cook until just
wilted. Season to taste. Serve chicken with spinach,
polenta, and tomato jam.
MAKES4 servings.
EACHSERVING
4 4 8 cal, 9 g fa t (1 g sa t. fa t), 66 m gchol,869 m g
sodium , 56 g ca rb o ,8 g fib er, 34 gpro. D aily Values: 135% vit. A ,
51% vit. C ,ll% calcium ,21% iron.
CAJUN SNAPPER W ITH
RED BEANS AND RICE
2
10-oz.fresh red snapperfillets
2
tsp.CreoleorCajun seasoning
1
14.8-oz pouch cooked longgrain rice
1
15-oz. can red beans, rinsed and drained
2
lemons
Italian (flat-leaf) parsley (optional)
2
Tbsp. butter, melted
1.
Rinse fish; pat dry. Cut each Fillet in half crosswise.
Sprinkle snapper with
1
teaspoon of the seasoning. Heat
12-inch heavy nonstick skillet over medium-high heat.
Add fish, skin side up; cook
4
minutes; turn. Cook
2
to
4
minutes more or until Fish flakes when tested with fork.
2.
Meanwhile, in large microwave-safe bowl, combine
rice, beans, and remaining 1 teaspoon seasoning.
Cover and micro-cook on high (
100
% power) for
3
to
3 V i
minutes or until heated through, stirring twice.
3. Finely shred
2
teaspoons peel from one lemon; cut
other lemon into wedges.
4.
Serve Fish with rice and beans. Drizzle melted butter
over top; sprinkle lemon peel and parsley. Pass lemon
wedges.
MAKES 4 SERVINGS.
EACHSERVING
4 4 7 cal, 11 g fa t (4g sa t.fa t),6 8 m g c h o l,1 0 5 5 m g
sodium , Slgcarbo, 6gfiber, 38gpro. D aily Values:6% vit. A ,
18% vit. C, 11% calcium , 8% iron.
SUMMER STEW
1
17-oz. pkg. refrigerated cooked beef
roast au jus
1
8-oz. pkg. peeled fresh baby carrots,
sliced
3V2
cups water
Vz
of a 16-oz. pkg. refrigerated rosemary-
and roasted garlic-seasoned, diced
red-skinned potatoes (about 2 cups)
1
14.5-oz. can diced fire-roasted tomatoes with garlic
2
Tbsp. snipped fresh oregano
1.
Pour juices from beef roast into large saucepan; set meat
aside. Add carrots and
1
cup
w a te r
to saucepan; bring to
boiling. Reduce heat and simmer, covered,
3
minutes. Add
remaining water, potatoes, tomatoes, and 1 tablespoon
oregano. Return to boiling; cover. Simmer
3
minutes or
until vegetables are tender. Break beef into bite-size
pieces and add to stew; heat through. Season with
salt.
2.
Spoon into shallow bowls; top with freshly
ground
black p ep p er
and remaining oregano.
MAKES4 SERVINGS.
EACH SERVING
253 cal, 9g fa t (4 g s a t. fa t), 64 m g
chol, 948 m g sodium , 2 0 gcarbo, 3 gfiber, 25 gp ro .
D aily Values: 166% vit. A , 52% vit. C, 6% calcium,
20% iron.
........................................................................... ........... .......
I'
MORE AT
BHG.COM
Plan meals using
Everyday Easy
recipes at BHG
.com/mealideas
1 5 0 AUGUST 2008 BETTER HOMES AND GARDENS
