food
EV ER YD A Y EA SY
MEDITERRANEAN-STYLE SNAPPER
8
small cloves garlic
V!
a 6.5-oz. jar oil-packed dried tomato
halves with herbs (V3 cup)
V2
cup pitted m
ixed green olives
4
5- to 6-oz. red snapper fillets or other
firm-flesh white fish
V#
cup crumbled feta cheese
Fresh oregano leaves (optional)
Pepperoncini (optional)
1. Peel garlic cloves. With side of wide knife smash garlic.
For cooking oil, drain
1
tablespoon oil from dried tomatoes;
heat the oil in extra-large skillet. Add tomatoes, olives, and
garlic to hot oil. Cook
2
to
3
minutes, until garlic is golden.
Use slotted spoon to remove tomato-olive mixture. Reserve
oil in skillet to cook fish. Set aside tomato-olive mixture.
2. Rinse and pat dry fish. Season with
salt
and
pepper.
Cook fish, skin side down, in hot oil
4
to
6
minutes for each
V
2
inch thickness of fish or until skin is golden and crisp
and fish flakes easily when tested with a fork, turning once
halfway through cooking. Remove skin, if desired.
3. To serve, top fish with tomato-olive mixture, cheese,
fresh oregano, and pepperoncini. MAKES
4
SERVINGS.
EACH SERVING
245
cal,
9
gfat
(3
gsat. fat),
61
mg chol,
808
mg
sodium, 8 gcarbo,
1
gfiber,
32
g pro. Daily Values:
11
% vit. A,
47
% vit. C,
13
% calcium,
7
% iron.
RAVIOLI-VEGETABLE STACKS
1
lb. frozen sausage- or meat-filled ravioli
2
small zucchini
4
plum
tomatoes, thinly sliced
3
Tbsp. olive oil
V2
cup small fresh basil leaves
1
8-oz. pkg. shredded Italian-blend
cheese (2 cups)
Fresh basil (optional)
1. Preheat oven to
425
°F. Cook ravioli according to package
directions. Trim and lengthwise slice zucchini. Add
zucchini to ravioli during the last
3
minutes of cooking time.
Drain, but do not rinse.
2. Thinly slice tomatoes. In
2
-quart square baking dish
layer half the tomato slices. Drizzle
1
tablespoon of the oil.
Sprinkle half the basil. Using tongs, layer half the ravioli
and sprinkle half the cheese. Layer zucchini slices; drizzle
1
tablespoon oil. Layer remaining ravioli, basil, cheese, and
tomatoes; drizzle remaining oil. Season with
salt
and
ground
black pepper.
3. Bake, uncovered,
9
to
10
minutes or until cheese is
melted and begins to brown. To serve, cut in squares;
sprinkle with fresh basil. MAKES
4
SERVINGS.
EACH SERVING
571
cal,
33
gfat
(12
g sat. fat),
114
mg chol,
1,258
mg sodium,
48
g carbo, 8 gfiber,
29
gpro. Daily Values:
34
% vit. A,
53
% vit. C,
49
% calcium,
18
% iron.
BLACK BEAN CAKES WITH SALSA
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1
1
1
2
/2
/2
cups prepared salsa
jalapeno pepper
15-oz. cans black beans, rinsed
and drained
8.5-oz. pkg. corn muffin m
ix
Tbsp. chili powder
Tbsp. olive oil
cup sour cream
tsp. chili powder
1. In colander drain (/2 cup of the salsa. Seed and finely
chop half the jalapeno; thinly slice remaining half. In large
bowl mash beans with vegetable masher or fork. Stir in
muffin mix, drained salsa,
2
(/2 teaspoons chili powder,
and chopped jalapeno.
2. In
12
-inch skillet heat
1
tablespoon oil over medium-
high heat. Add four
*
1
*
1
/2-cup mounds bean mixture to
skillet. Flatten mounds with spatula to
31
/
2
-inch-round
cakes. Cook
3
minutes each side until browned. Remove
from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili
powder. Top cakes with remaining salsa, sliced jalapeno,
and seasoned sour cream. MAKES
4
(
2
-CAKE) SERVINGS.
EACH SERVING
519
cal,
19
gfat
(4
gsat. fat),
11
mg chol,
1,553
mg
sodium,
79
gcarbo,
12
g fiber,
20
gpro. Daily Values:
21
% vit. A,
8% vit. C,
13
% calcium,
24
% iron.
COCONUT-LIME CHICKEN SOUP
1
2- to 2V2-lb. deli-roasted chicken
1
15-oz. can unsweetened coconut m
ilk
2
cups water
V4
cup lime juice (2 medium
limes)
3
medium
carrots, thin-sliced diagonally
(about 1V2 cups)
1
Tbsp. soy sauce
2
tsp. Thai seasoning blend
V4
tsp. salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
1. Remove and discard skin and bones from chicken. Shred
chicken. In large saucepan combine shredded chicken with
coconut milk, water, lime juice, sliced carrots, soy sauce, the
2
teaspoons Thai seasoning, and salt. Bring to boiling;
reduce heat and simmer, covered,
8
minutes or
until carrots are crisp-tender.
2. To serve, sprinkle bowls of soup with
additional Thai seasoning and cilantro. Pass
lime wedges. MAKES
4
SERVINGS.
EACH SERVING
487
cal,
38
gfat
(24
g sat. fat),
125
mg chol,
1,437
mg sodium,
11
g carbo,
1
g fiber,
29
gpro. Daily Values:
153
% vit. A,
12
% vit. C,
2
% calcium,
17
% iron.
Plan meals using
Everyday Easy
recipes at BHG
.com/mealideas
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2
I76 APRIL 2009 BETTER HOMES AND GARDENS
