food
everydayeasy
GRILLED VEG SANDWICHES
4
ciabatta rolls or other hearty rolls
1
lemon
2
Tbsp. olive oil
i
Tbsp. balsamic vinegar
3
small zucchini and/oryellow
summer squash
1
small red onion
2
oz. feta cheese, crumbled
Fresh mint leaves (optional)
1. Split rolls; halve and seed lemon. Lightly brush
1 tablespoon
of the oil on cut sides of rolls and lemon halves; set aside. In
small bowl combine
remaining o\\
and the vinegar. Cut
zucchini lengthwise in
lA
-inch-thick slices. Cut onion in
Winch slices. Brush both with
some
of the oil-vinegar
mixture; sprinkle
salt
and
pepper.
2
.
For charcoal grill, cook vegetables and lemon on
uncovered rack directly over medium-hot coals for
2
to
3 minutes on each side or until tender. Add rolls, cut sides
down, during last 3 minutes of grilling. (For gas grill, heat.
Reduce heat to medium-hot. Grill as above.)
3
.
Serve vegetables on rolls. Top with feta and mint. Drizzle
remaining
oil-vinegar. Squeeze juice from lemon.
SERVES 4.
EACH SERVING
294 cal, 11 gfat (3gsat. fat), 13 mgchol, 684 mg
sodium, 41 gcarbo,4gfiber, 10 gpro. Daily Values: 5% vit.A,
65% vit. C, 13% calcium, 16% iron.
CHILI-PEANUT PORK CHOPS WITH
CARROT-CUCUMBER SALAD
1
c u p d ry -ro a s te d p e a n u ts
2
tsp. c h ili p o w d e r
4
^ -in c h -t h ic k p o rk ch o p s
2
T b s p . o live oil
Va
c u p v in e g a r
1
T b s p . su g ar
3
sm a ll c a rro ts
1
sm all E n g lish (se e d le ss) c u c u m b e r
V2
c u p fre sh c ila n tro leaves
1
.
In food processor or by hand chop
3/4
cup
of the peanuts.
In shallow dish combine chopped nuts and chili powder.
Press pork chops into nut mixture to coat.
2 .
In 12-inch skillet cook pork in hot olive oil over medium
heat for 5 minutes on each side or until internal
temperature reaches
155°F.
3.
Meanwhile, in medium bowl combine vinegar and
sugar; stir until sugar is dissolved. With vegetable peeler,
lengthwise cut carrots and cucumber in ribbons. Add to
bowl. Stir in
remaining
peanuts and the cilantro leaves.
4 .
Serve pork chops with carrots and cucumber mixture.
Sprinkle all with additional
c h ili powder,
serves
4.
EACH SER VIN G
444
cal,
32
gfat (6gsat. fat
) , 52
mgchol,
97
mg
sodium,
17
gcarbo,
5
gfiber,
25
gpro. Daily Values:
124
% vit. A,
25
% vit. C,
7
% calcium,
15
% iron.
SHRIMP FRITTERS WITH ROMAINE
1
lb. peeled and deveined cooked
shrimp, tails removed
1
egg
6
green onions, thinly sliced
V a
cupall-purposeflour
3
tsp. seafood seasoning blend
1
lime
V%
cup mayonnaise or salad dressing
i
Tbsp. honey
l
head romaine, sliced crosswise
1
.
Coarsely chop shrimp. In bowl beat egg. Add shrimp,
two-thirds
of the onions, the flour, and 2
teaspoons
seasoning.
2
.
In large skillet heat
lA
cup
cooking oil
over medium-high
heat. In
!/3-cupportions,
carefully drop about
half
the
shrimp mixture in hot oil; slightly flatten with spatula.
Cook for 3 minutes on each side or until golden and heated
through. Transfer to paper towels; cover and keep warm.
Cook remaining shrimp mixture.
3
.
Shred 2 teaspoons peel from lime. Cut lime in half. Juice
half
into bowl. Stir in peel, mayonnaise,
remainingseasonmg,
and
honey. Cut
remaining
lime half in wedges. Serve fritters with
romaine, mayonnaise mixture, and lime wedges.
SERVES4.
EACH SERVING
455 cal, 31 gfat (4gsat.fat), 281 mgchol, 385 mg
sodium, 17 g carbo, 2 gfiber, 28 g pro. Daily Values: 94% vit.A,
39% vit. C, 10% calcium, 30% iron.
TURKEY-MANGO QUESADILLAS
4
8-inch flour tortillas
1
Tbsp. vegetable oil
6
oz. Gouda or smoked Gouda cheese,
thinly sliced or shredded
8
oz. cooked or smoked turkey
or chicken, chopped
V2
cup bottled roasted red peppers,
drained and sliced
1
cup mango salsa or mango-peach salsa
V a
cup snipped fresh cilantro (optional)
1
.
Heat oven to 250°F. Brush one side of each tortilla with
some of the oil. Place tortillas, oil side down, on extra-large
baking sheet. Top half of each tortilla with cheese, turkey,
red peppers,
half
the salsa, and the cilantro. Fold tortillas in
half; press gently.
2
.
In 12-inch skillet cook quesadillas,
two at a time,
over
medium heat for
6
minutes until lightly browned and crisp,
turning once. Place cooked quesadillas on baking sheet;
keep warm in oven while cooking remaining.
3
.
To serve, cut
in
wedges. Pass
remaining salsa,
s e r v e s
4
.
EACH SERVING
392 cal, 18gfat (9gsat. fat), 96 mgchol, 778 mg
sodium, 27gcarbo, 5gfiber, 32gpro. Daily Values: 9% vit. A,
85% vit. C, 38% calcium, 16% iron.
Plan meals using Everyday Easy
recipes at BHG.corrVmealideas
1 7 8
AUGUST 2009 BETTER HOMES AND GARDENS
