E V ER Y D A Y E A S Y
BALSAMIC PORK AND DUMPLINGS
i
16.9-oz. pkg. frozen potato-and-onion-
filled pierogi (potato dumplings)
12
oz. green and/or wax beans, trimmed
(3cups)
1
Ib.porktenderloin
2
Tbsp. olive oil
V2
cup balsamic vinegar
2
tsp. chopped fresh rosemary (optional)
1. Cook pierogi and beans in boiling water according to
pierogi package directions. Drain pierogi and beans; divide
among serving plates.
2. Meanwhile, slice pork in Vi-inch medallions. Gently
flatten pork slices by hand to Vi-inch thickness; lightly
sprinkle with
salt
and
black pepper.
Heat oil in large skillet
over medium heat. Add pork. Cook 2 to 3 minutes on each
side or until no pink remains. Transfer to serving plates
with pierogi and beans.
3. Drain fat from skillet. Add balsamic vinegar to hot
skillet. Cook, uncovered, 1 minute or until reduced by half.
Drizzle over pork, pierogi, and beans. Sprinkle with
chopped rosemary,
serves 4.
EACH SERVING
419 cal, 11 gfat (2gsat.fat), 79 mgchol, 636 mg
sodium, 47gcarbo, 4 gfiber, 30gpro. Daily Values: 14% vit. A,
38% vit. C, 6% calcium, 20% iron.
CRUNCHY CHICKEN AND FRUIT SALAD
1
3
V
3
2
1
/4
21/2-lb. deli-roasted whole chicken
oranges
cup light mayonnaise
small red and/orgreen apples,
cored and coarsely chopped
5-oz. bag sweet baby lettuces
cup pecan halves
1. Remove chicken from bones. Tear chicken in bite-size
chunks. Set aside.
2. Squeeze juice from one orange. Stir enough juice into
the mayonnaise to make dressing consistency. Season with
black pepper.
Peel and section remaining oranges.
3. On salad plates arrange greens, chicken, apples, and
oranges. Sprinkle pecan halves. Pass dressing. SERVES4.
EACH SERVING
455 cal, 30gfat (7gsat. fat), 132 mgchol, 956 mg
sodium, 23gcarbo,5gfiber, 29gpro. Daily Values: 15% vit. A,
96% vit. C, 7% calcium, 14% iron.
Plan meals using
Everyday Easy
recipes at BHG
.com/meal ideas
PEANUT-SAUCED SHRIMP AND PASTA
V i
1
12
12
1
/2
a 14-oz. pkg. dried medium rice noodles
Tbsp. cooking oil
oz. peeled, deveined medium
uncooked shrimp
oz. fresh asparagus spears, trimmed,
cut in 2-inch pieces (3 cups)
large red and/or yellow sweet pepper,
cut in 34-inch pieces (1 cup)
cup bottled peanut sauce
1. Place noodles in large bowl. Bring 4 cups water to
boiling; pour boiling water over noodles in bowl. Let stand
for 10 minutes.
2. Meanwhile, heat oil in large skillet over medium-high
heat. Add shrimp, asparagus, and sweet peppers. Cook and
stir for 3 to 5 minutes, until shrimp are opaque. Add peanut
sauce; heat through.
3. Drain noodles. Divide noodles among shallow serving
bowls, using a fork to twist noodles into nests. Top with
shrimp, asparagus, and sweet pepper mixture,
serves 4.
EACH SERVING
396 cal, 9gfat (2 gsat. fat), 129 mgchol, 642 mg
sodium, 55gcarbo, 5gfiber, 21 gpro. Daily Values:34% vit. A,
88% vit. C, 7% calcium, 22% iron.
BEEF AND BLUE CHEESE WRAPS
3
Tbsp. mayonnaise
1
tsp. dried thyme, crushed
2
Tbsp.yellow mustard
4
8-inch flour tortillas
12
oz. thinly sliced cooked roast beef
1
12-oz. jar roasted red sweet
peppers, drained
1/ 3
cup crumbled blue cheese
4
cups mixed greens
Additional crumbled blue cheese (optional)
1
. In bowl combine mayonnaise and dried thyme. Remove
and set aside 1
tablespoon of the mayonnaise mixture. Stir
mustard into remaining mayonnaise mixture.
2. Spread one side of each tortilla with mayonnaise-
mustard mixture. Evenly divide roast beef, sweet peppers,
and blue cheese among each tortilla. Roll; brush with
reserved mayonnaise-dried thyme mixture.
3. In extra-large skillet over medium heat lightly brown
tortilla wraps about 2 minutes per side. Cut in half. Divide
greens among salad dishes. Drizzle
olive oil
and sprinkle
additional blue cheese; top with halved wraps,
serves 4.
EACH SERVING
395cal,23gjilt (7gsat.fat),50 mgchol, 1,145 mg
sodium, 22gcarbo,3gfiber, 21 gpro. Daily Values: 12% vit. A,
261% vit. C, 12% calcium, 20% iron.
2 0 6
OCTOBER 2008 BETTER HOMES AND GARDENS
