food
EVERYDAY
EASY
APPLE-GLAZED PORK LOAF
V2
cup apple jelly
1
Tbsp. Dijon-style mustard
2
small apples
2
eggs, lightly beaten
1
lb. ground pork
1
medium sweet potato, chopped
1
Tbsp. olive oil
/8
tsp. cayenne pepper (optional)
2
ciabatta sandwich rolls, split and toasted
1.
For glaze, microcook jelly on H IG H about 30 seconds. Stir
in mustard. Set aside. Core and chop one apple.
2. Combine eggs, pork,
h a lf o f
chopped apple, and
V
2
teaspoon
each
sa lt
and
pepper.
Form into 4 loaves, 6x2 inches; place on
greased 15xl0xl-inch pan. Spoon some jelly glaze over loaves.
Bake 10 minutes in preheated 425°F oven. Thinly slice
remaining apple. Top loaves with apple slices; drizzle with
more jelly glaze. Bake 5 minutes more or until internal
temperature is 160°F.
3 . In bowl microcook chopped sweet potato on H IG H
4 minutes until nearly tender. In skillet cook potato and
remaining chopped apple in oil on medium-high. Sprinkle
with
sa lt,p e p p e r,
and cayenne. Cook 3 minutes until tender.
Serve pork loaves on ciabatta with sweet potatoes,
s e r v e s 4.
EACH SERVING
697cal,32 g fa t (11 g sa t. fa t), 187m gchol, 842 m g
sodium , 74gcarbo,5gfiber, 28gpro.
GREEN CHILI AND CHICKEN ENCHILADAS
V/4
lb. chicken breast tenders
1V2
cups bottled green salsa
1
4-0Z. can diced green chilies
1V2
cups shredded Mexican-style
four-cheese blend (6 oz.)
8
6 -to 7-inch flour tortillas
Refrigerated fresh salsa (optional)
Lime wedges (optional)
1.
Preheat broiler. Cut chicken into 1-inch pieces. In large
microwave-safe howl microcook on H IG H 7 minutes or
until no pink remains, stirring twice. Drain liquid. Break
up chicken slightly in bowl with hack of wooden spoon.
Add salsa and chilies. Cook 3 minutes more or until heated
through, stirring once. Stir in
1 c u p o f
the cheese.
2.
Spoon chicken mixture evenly down center of tortillas.
Roll tortillas around filling and place in 13x9x2-inch
baking pan. Sprinkle
r e m a in in g
cheese over enchiladas.
Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese
is melted.
3. To serve, top with salsa and pass lime wedges, ser ves 4.
EACH SERVING
569
cal, 24 g fa t (8 g s a t. fa t), 120 m g ch o l, 1,081
m g so d iu m , 33 g carbo, 1 g fib er, 49 g pro.
BEER AND CHEESE SOUP
BEET THE CLOCK STACK-UP
1
bunch green onions
3
Tbsp. olive oil
V4
cup bottled roasted red sweet peppers,
drained
34
cup pale lager or nonalcoholic beer
2
cups refrigerated shredded hash
brown potatoes
2
cups milk
8
oz. American cheese, shredded
V4
tsp. paprika plus additional for sprinkling
1.
Slice green onions, separating white and green parts. In
Dutch oven over medium heat cook white portion of green
onions in
1 ta b le sp o o n
hot oil until tender.
2 . In blender combine red peppers, cooked onion, beer, and
1 cup potatoes; process until smooth. Return to pot. Bring
to boiling. Reduce heat. Simmer, uncovered, 5 minutes.
3 . Add milk and cheese to pan. Cook and stir over medium
heat until cheese is melted and soup is hot
(d o n o t boil).
4.
In skillet cook remaining potatoes in remaining hot oil
over medium-high heat, 8 minutes or until golden, stirring
occasionally. Drain on paper towels; sprinkle with paprika.
5. Top with potatoes, onion tops, and paprika. SERVES
4
.
EACH SERVING
4 6 7 cal,3 0 g fa t (14g sa t. fa t), 63 m gchol, 1,096 m g
sodium , 28 g carbo, 2 gfiber, 19 g pro.
1
15-oz. can sliced beets, drained, or
2 (8-oz.) pkgs. refrigerated cooked
beets, sliced
i
14-oz. pkg. beef and pork sausage, low
fat and low sodium
1
20-oz. pkg. refrigerated sliced potatoes
1
8-oz. pkg. shredded Colby and
Monterey Jack cheese or cheddar cheese (2 cups)
V3
cup sour cream
Freshly ground pepper
Fresh parsley (optional)
1.
In greased microwave-safe 2-quart square baking dish
layer half of beets, sausage, potato slices, and cheese; repeat
layers. Cover with parchment paper. Microwave on H IG H
about 15 minutes or until heated through and potatoes are
tender, giving dish a half turn every 5 minutes.
2 . C u t stack-up into squares and top w ith sour cream ,
pepper, and parsley, ser ves
4
.
EACH SERVING
594 cal,3 0 g fa t (15g sa t. fa t), 82 m gchol, 1,268 m g
sodium , 51 g carbo, 3gfiber, 29gpro.
Plan meals using Everyday Easy
recipes at BHG.com/mealideas
1 9 8 OCTOBER
20 09
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