EVERYDAY EASY
POACHED SALMON ON CITRUS SALAD
1
lime
6
oranges (navel, blood, Cara Cara,
or tangerines)
4
4-oz. skinless salmon filets,
about i inch thick
cup olive oil
1
tsp. sugar
2
Tbsp. cooking oil
6
wonton wrappers, cut in V2-inch strips
i
7-oz. bunch watercress, trimmed, or 4 cups
arugula or baby spinach
1
.
Finely shred 1 teaspoon peel from lime; set aside. Juice
lime and 2 oranges; reserve V4 cup juice for dressing. Pour
remaining in large nonstick skillet w ith lime peel and V2 cup
water.
Bring to boiling; add salmon. Reduce heat. Simmer,
covered, 8 to 12 minutes, until fish easily flakes w ith fork.
2
.
Meanwhile, for dressing, in bowl whisk together reserved
juice, olive oil, and sugar; season w ith
salt
and
pepper.
3
.
In second large skillet heat cooking oil over medium-high.
Cook wontons, 1 to 2 minutes, stirring often, until crisp.
4
.
Peel and section remaining oranges. Drizzle dressing on
greens, oranges, and salmon. Pass wontons.
SERVES 4.
each serving
557cal, 36gfat (6gsat. fat), 63 mgchol,
302 mg sodium, 34 g carbo, 6 g fiber, 27 gpro. Daily Values:
42% vit. A, 225% vit. C, 16%
calcium, 7%
iron.
GINGERED CHICKEN AND FRIED RICE
4
chicken drumsticks
1
i-inch piece fresh ginger, peeled and
finely chopped (2 Tbsp.)
2
Tbsp. soy sauce
2
large carrots, chopped or sliced
1
14.8-oz. pkg. cooked long grain rice
8
oz. sugar snap peas
V2
cup chopped red sweet pepper (optional)
4
eggs, beaten
Sliced green onions (optional)
Soy sauce and/or toasted sesame oil (optional)
1
.
In large nonstick skillet heat 1 tablespoon
cooking oil
over medium-high. Add chicken, half the ginger, and soy
sauce. Brow n chicken on all sides. Add (/2 cup
water.
Cook,
covered, 15 minutes or until no pink remains in chicken.
2
.
In covered microwave-safe dish place carrots, remaining
ginger, and 2 tablespoons
water.
Cook on H IG H 4 minutes.
Add rice, peas, pepper. Cook, covered, 5 minutes; stir twice.
3
.
Remove chicken and juices. Wipe skillet w ith paper
towels; return to heat. Add eggs, cook and stir 30 seconds to
scramble. Stir in rice m ixture; heat through. Serve chicken
and juices w ith fried rice, onions, and soy sauce.
SERVES 4.
each serving
421 cal,17gfat(4gsat.fat),271 mgchol,
667mg sodium, 42 g carbo, 4 g fiber, 25 gpro. Daily Values:
122% vit. A, 64% vit. C, 7% calcium, 19% iron.
GRILLED STEAK & ONION SALAD WITH
BLUE CHEESE TOAST
PAN-SEARED PORK BURGERS WITH
PEPPERS & MUSHROOMS
4
i-inch-thick slices crusty bread
2
to 3 oz. blue cheese, cut in 4 wedges
2
small red onions, cut in wedges
6
Tbsp. olive oil
1
lb. boneless beef breakfast steak,
thinly cut
2
hearts romaine lettuce, halved
V4
cup cider vinegar
1
tsp. sugar
Fresh basil leaves (optional)
1
.
On rack of uncovered grill directly over medium heat
toast bread 1 to 2 minutes, turning once. Top each bread
slice w ith a cheese wedge; set aside.
2
.
Brush onion wedges w ith 2 tablespoons of the oil. Grill
1 to 2 minutes each side; move to side of grill. Sprinkle
salt
and
pepper
on steaks; grill about 4 minutes, turning once.
3
.
Meanwhile, for vinaigrette, in blender process one-third
of the onions w ith the vinegar, sugar, and *
1
2
/2 teaspoon each
salt
and
pepper.
W ith blender operating, add remaining oil.
Serve steak, grilled onions, and blue cheese toast on
romaine leaves. Sprinkle basil. Pass vinaigrette.
SERVES 4.
EACH SERVING
506 cal, 30 gfat (7gsat. fat), 58 mgchol,
883 mg sodium, 25 g carbo, 4 gfiber, 32 gpro. Daily Values:
166% vit. A, 44% vit. C, 17%
calcium, 22% iron.
2
small red and/or green sweet peppers
1
banana, jalapeno, or other chile
pepper, seeded and chopped (optional)
1
lb. ground pork
1
Tbsp. Worcestershire or soy sauce
8
oz. sliced fresh mushrooms
4
pita bread rounds or other flat bread
V2
cup mayonnaise
1
.
Slice half the peppers in rings; set aside. Chop remaining.
In bowl combine chopped peppers, pork, 2 teaspoons of the
W or
c
estershire, and 2 teaspoons cracked
black pepper.
Shape in four 3/4-inch-thick patties. In large hot skillet cook
patties over medium-high 10 to 12 minutes; turn once (160°F
internal temp.). Transfer to plates; cover. In same skillet
cook pepper rings and mushrooms 3 minutes; sprinkle
salt.
2
.
Wrap bread in paper towels. Microcook on H IG H for
30 seconds. For sauce, combine mayonnaise, remaining
W orcestershire, and
black pepper.
Place burgers on bread;
top w ith pepper-mushroom mixture. Pass sauce.
SERVES 4.
EACH SERVING
693 cal, 47 gfat (12 g sat. fat), 92 mg chol,
734 mg sodium, 40 g carbo, 3 g fiber, 27 gpro. Daily Values:
27% vit. A, 89% vit. C, 9% calcium, 21% iron.
Plan meals using Everyday Easy
recipes at BHG.com/quickandeasy
1 5 8 JULY 2009 BETTER HOMES AND GARDENS
