E V E R Y D A Y E A S Y
BLT SALAD W ITH WARM VINAIGRETTE
8
slices bacon
4
slices country Italian bread
i ’/2
cups cherrytomatoes
8
cups torn romaine
/3
cup blue cheese crumbles
V4
cup cider vinegar
’/4
cup olive oil
1
tsp. sugar
1
tsp. Dijon-style mustard
Salt and ground black pepper
1
.
In large skillet cook bacon over medium heat until crisp,
turning occasionally. Remove bacon from skillet; drain on
paper towels.
2
.
Meanwhile, toast bread. Halve cherry tomatoes. Break
bacon in 2-inch pieces. On plates layer toast, romaine,
tomatoes, bacon, and blue cheese.
3
.
For vinaigrette, in screw-top jar combine vinegar, oil,
sugar, and mustard. Shake well. Season to taste with salt
and pepper. Drizzle vinaigrette on salads. SERVES 4.
EACH SERVING
375 cal, 26 g fat (7 g sat. fat), 31 mgchol,
923 mg sodium, 24 g carbo, 4 g fiber, 14 g pro.
Daily Values: 145% vit. A, 59% vit. C, 14% calcium, 14% iron.
TURKEY BURGERS W ITH
MUSTARD SAUCE
5
kaiser rolls or hamburger buns
1
lb. ground raw turkey
1
egg, lightly beaten
3
Tbsp. honey mustard
’/4
tsp.
e a c h
salt and black pepper
1
Tbsp. olive or cooking oil
’/3
cup light mayonnaise
1
medium tomato, sliced
1
medium avocado, pitted, peeled, and sliced
1
.
For bread crumbs, in blender or food processor coarsely
process one roll. In large bowl combine turkey, egg,
1
cup of the crumbs, 1 tablespoon of the mustard, and the
salt and pepper. Shape turkey mixture into four patties.
2
.
In extra-large nonstick skillet cook turkey patties in
hot oil over medium heat for 12 minutes, turning once, or
until no longer pink (165°F).
3
.
For mustard sauce, in small bowl combine mayonnaise
and remaining 2 tablespoons mustard. Spread some sauce
on remaining four rolls. Layer turkey patty, tomato,
avocado, a dollop of sauce, and roll top. SERVES 4.
EACH SERVING
610 cal, 31 gfat (6gsat. fat), 149 mgchol,
778 mg sodium, 51 g carbo, 6 g fiber, 31 gpro.
Daily Values: 9% vit. A, 29% vit. C, 11%
calcium, 24% iron.
STIR-FRY SHRIMP W ITH CHEESY GRITS
CHICKEN-BROCCOLI MAC & CHEESE
2
red and/or yellow sweet peppers
’/2
cup quick-cooking hominygrits
/2
cup shredded Mexican cheese
blend (2 oz.)
1/2
lb. medium shrimp, peeled and
deveined, tails intact
1/2
tsp. chili powder
/
cup olive oil
1
cup cilantro sprigs
1
Tbsp. cider vinegar
Lemon wedges and cilantro sprigs, optional
1
.
Halve, seed, and coarsely chop peppers. In medium
saucepan heat 1 / cups
water
to boiling. Stir in grits and
peppers. Return to boiling. Reduce heat. Simmer, covered,
5 minutes, until most water is absorbed and grits are tender.
Stir in cheese. Sprinkle
salt
and
pepper.
Cover; keep warm.
2
.
In bowl toss shrimp with chili powder. Heat 1 tablespoon
oil in large skillet over medium-high heat. Add shrimp.
Cook and stir 3 to 4 minutes or until shrimp are opaque.
3
.
In food processor combine remaining oil, cilantro,
vinegar, and 2 tablespoons
water.
Drizzle over shrimp and
grits. Serve with lemon and cilantro. SERVES 4.
EACH SERVING
385 cal, 21 gfat (5gsat. fat), 185 mgchol, 423 mg
sodium, 21 g carbo, 3 gfiber, 29 gpro. Daily Values: 68% vit. A,
164% vit. C, 17%
calcium, 25% iron.
8
oz. dried rigatoni
2
cups fresh broccoli florets
1
2 to 2 1
2
/4 lb. whole roasted chicken
1
5.2-oz. pkg. semisoft cheese
with garlic and fine herbs
3/4
to 1 cup milk
1/4
cup oil-packed dried tomatoes,
drained and snipped
Fresh Italian (flat-leaf) parsley, optional
1
.
In large saucepan cook pasta according to package
directions, adding broccoli florets during the last 3 minutes
of cooking time. While pasta is cooking, remove meat from
roasted chicken. Coarsely chop chicken. Drain pasta and
broccoli; set aside.
2
.
In same saucepan combine cheese, the 3
/4 cup milk,
tomatoes, and / teaspoon freshly ground
black pepper.
Cook and stir until cheese is melted. Add pasta mixture
and chicken. Heat through. If necessary, thin with
additional milk. Sprinkle fresh parsley. SERVES 4.
EACH SERVING
667cal, 34gfat (15gsat.fat), 163 mgchol, 872 mg
sodium, 52 g carbo, 3 gfiber, 40 gpro. Daily Values: 9%
vit. A,
80% vit. C, 11%
calcium, 24% iron.
Plan meals using Everyday Easy
recipes at BHG.com/mealideas
188
JUNE
2009
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