EVERYDAY EASY
GREEK CHICKEN SALAD
i
2
'/4 -
to 2 !/2-lb . d e li-ro a ste d c h ic k e n
1
5 -o z .p k g . s p rin g m ix sala d g re e n s
2
sm a ll c u c u m b e rs ,c u t in sp e a rs
2
m e d iu m to m a to e s, c u t in w ed g e s
2/3
c u p b o ttle d G re e k salad d re s s in g
w ith fe ta c h e e se
C ra c k e d b lack p e p p e r (o p tio n a l)
1.
Remove chicken from bones. Coarsely chop chicken;
cover and set aside.
2.
Divide salad greens, cucumber spears, and tomato wedges
among four dinner plates or salad bowls. Arrange chicken
on vegetables. D rizzle salad dressing. Sprinkle with cracked
black pepper. SERVES
4
.
EACH SERVING
473
cal,
2 7
g fa t (6 g sa t.fa t),
136
m gchol,
433
mg
sodium,
9
gcarbo,
9
gfiber,
4 6
gpro. Daily Values:
23
% vit.A ,
23
% vit. C, 6% calcium,
14
% iron.
SPINACH TORTELLINI WITH
BEANS & FETA
i
9 -o z . pkg. re frig e ra te d c h e e se -fille d
s p in a ch to rte llin i
1
15 -o z. can c a n n e llin i (w h ite k id n e y)
b e an s, rin se d an d d ra in e d
3 4
c u p c ru m b le d g a rlic -a n d -h e rb -
fla v o re d fe ta c h e e se (3 oz.)
2
T b s p . o live oil
i
larg e to m a to , c h o p p e d
G ro u n d b la ck p e p p e r
4
c u p s b a b y sp in a ch
1.
Cook tortellini according to package directions. Drain
and return to saucepan.
2.
Add drained beans, feta cheese, and olive oil to tortellini
in saucepan. Cook over medium heat until beans are hot
and cheese begins to melt, gently stirring occasionally.
Add tomato; cook 1 m inute more. Sprinkle black pepper.
3.
D ivide spinach among four dinner plates or shallow
salad bowls. Top w ith tortellini mixture, s e r v e s 4.
EACH SERVING
448
cal,
18
g fa t (
7
gsat. fat),
61
mgchol,
858
mg
sodium ,
55
gcarbo,
9
gfib er,
2 4
gpro. Daily Values:
69
% vit.A ,
221
% vit. C,
28
% calcium,
19
% iron.
BEEF & TAPENADE OPEN-FACE
SANDWICHES
V 3
c u p lig h t m a y o n n a is e o r sa la d d re s s in g
1
tsp . D ijo n -s t y le o ry e llo w m u sta rd
4
s lic e s c ru s t y Italian c o u n t ry o r
s o u rd o u g h b re a d
V4
c u p o liv e ta p e n a d e
12
oz. t h in ly s lic e d d e li ro a st b e e f
2
sm a ll to m a to e s , t h in ly slic e d
i
c u p fre s h b a b y s p in a c h
1.
In sm all bowl combine mayonnaise and mustard.
Lightly spread on one side of each bread slice. Spread w ith
tapenade. Top w ith roast beef, tomato slices, and spinach.
SERVES
4
.
EACH SERVING
362
cal,
19
gfat (
4
gsat.fat),
46
mgchol,
1,681
mg
sodium,
21
gcarbo,
2
gfiber,
21
gpro. Daily Values:
25
% vit. A ,
17
%
vit. C, 6% calcium,
15
% iron.
FOCACCIA-CAMEMBERT PIZZAS
4
6 -in c h Italian fla tb re a d s (fo c a c c ia )
2
la rg e to m a to e s , slic e d
S a lt a n d g ro u n d b la ck p e p p e r
1
8 -o z . ro u n d C a m e m b e rt c h e e se ,
c h ille d
V
3
cup chopped walnuts
2
T b s p . sn ip p e d fre s h c h iv e s
1.
Heat broiler. Place flatbreads on the unheated rack of a
broiler pan. Top with tomato slices; sprinkle with salt and
pepper. Cut cheese in thin slices. Place cheese slices on
tomato slices.
2.
Broil
4
to
5
inches from heat about
2
minutes or until
cheese begins to melt. Sprinkle with walnuts; broil 1 minute
more. Sprinkle with fresh chives. SERVES
4
.
EACH SERVING
449
cal,
24
g fa t
(11
gsat. fat),
41
mgchol,
1,027
mgsodium,
41
gcarbo, 6gfiber,
21
gpro. Daily Values:
24
% vit.
A ,
19
% vit. C,
28
% calcium, 8% iron.
P lan m e a ls u sin g
E v e ry d a y E a sy
r e c ip e s a t B H G
.c o m /m e a lid e a s
..............
1
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1 5 4 MARCH 2 0 0 9 BETTER HOMES AND GARDENS
