food
EVERYDAY EASY
G R E EK -ST Y LE PIZZA S
2
cups packaged refrigerated diced
potatoes with onion
1
Tbsp. olive oil
4
flat bread (naan) or pita rounds
Olive oil
4
oz. crumbled feta cheese with garlic
and herb
2
cups packaged fresh spinach
12
oz. thinly sliced deli lower-sodium roast
Sliced baby sweet peppers (optional)
Crushed red pepper (optional)
1.
In la rg e s k ille t c o o k p o ta to e s in 1 T bsp. o il o v e r m e d iu m
h e a t fo r 5 m in u te s o r u n til te n d e r; set aside.
2.
M e a n w h ile , h e a t b ro ile r. P lace fla t b re a d o n e x tra -la rg e
b a k in g sheet; lig h tly b ru s h b re a d w ith o il. T o p w ith
h a lf
th e
cheese. B ro il 3 to 4 in c h e s fro m h e a t fo r 2 to 3 m in u te s o r
u n til cheese be g in s to m e lt. T o p b a re ly m e lte d cheese w ith
sp in a ch , ro a s t beef, p o ta to e s, an d
rem a in in g
cheese.
3.
B ro il 3 to 5 m in u te s o r u n til h e a te d th ro u g h . D riz z le
w ith a d d itio n a l o liv e o il, th e n to p w ith p e p p e r slices and
c ru s h e d re d p e pper. SERVES 4.
EACH SERVING
555 cal, 24 g fa t, 96 m g chol, 1,243 m g sodium,
57 g carb, 1 g fiber, 30 g pro.
G R ILLED S T E A K W ITH CH ED D A R CR ISP S
1
cup fresh raspberries
1
Tbsp. Dijon-style mustard
V4
cup cider vinegar
2
tsp. sugar
V4
cup olive oil
12
oz. flank steak
2
cups refrigerated shredded hash
brown potatoes
4
oz. smoked cheddar cheese
1
head romaine lettuce
1.
H e a t b ro ile r. F o r d re s s in g , in s m a ll b o w l m a s h
8
b e rrie s .
S tir in m u s ta rd , v in e g a r, a n d sugar. W h is k in th e /
cu p
o liv e o il; set aside.
2 .
L ig h tly s p rin k le th e s te a k w it h
sa lt
a n d
black pepper,
th e n lig h tly b ru s h w it h
olive oil.
H e a t g r ill p a n o v e r
m e d iu m -h ig h h e at. C o o k ste a k 12 to 14 m in u te s , tu r n in g
once. S lice ste a k in s trip s .
3 .
M e a n w h ile , g e n e ro u s ly grease 1 3 x 9 x 2 -in c h b a k in g p a n.
T o ss to g e th e r p o ta to e s a n d cheese; sp re a d in p a n . B ro il
3 to 4 in c h e s fro m h e a t fo r
6
to
8
m in u te s o r u n til g o ld e n
b r o w n a n d c ris p . R e m o ve fro m p a n ; c u t in pieces.
4 .
R em o ve co re fro m le ttu c e ; c u t c ro s s w is e in fo u r. S erve
w it h ste a k, p o ta to e s , a n d b e rrie s . Pass d re s s in g . SERVES 4.
EACH SERVING
479 cal, 2 9 g fa t, 60 m gchol, 514 m gsodium ,
25
g carb, 5 g fiber, 28 g pro.
B EEF STEW & G A R LIC M ASH
ST U FFED SPU D S
1
1-lb. pkg. frozen assorted vegetable
blend (carrots, peas & onions)
1
17-oz. pkg. refrigerated cooked beef
tips in gravy
2
tsp. Worcestershire sauce
6
cloves garlic
1
lb. Yukon gold or red potatoes, halved
2
Tbsp. olive oil
2
Tbsp. fresh oregano leaves
1.
In 4 -q u a rt D u tc h o ve n c o m b in e vegetables a n d
/2
cu p
w ater.
B rin g to b o ilin g o v e r m e d iu m h eat. M e a n w h ile ,
m ic ro c o o k b e e f tip s a c c o rd in g to pa ckage d ire c tio n s . A d d
b e e f a n d W o rc e s te rs h ire to vegetables. R edu ce h e a t to low .
C o o k, co ve re d , 5 m in u te s o r u n til vegetables are ten der.
2.
In sm a ll m icro w a ve -sa fe b o w l, co v e r g a rlic a n d 2 Tbsp.
w a ter
w ith ve n te d p la s tic w ra p . M ic ro c o o k o n 100% p o w e r
(h ig h ) 1 m in u te ; set aside. I n larg e m icro w a ve -sa fe b o w l
m ic ro c o o k potatoes on h ig h fo r
8
to
10
m in u te s, s tirrin g once
h a lfw a y th ro u g h coo kin g.
3.
P eel an d m a sh g a rlic . A d d g a rlic , o liv e o il,
/ 1
tsp.
each sa lt
a n d
fresh ly ground black p e p p e r
to p o ta to e s; m ash. D iv id e
a m o n g fo u r dishe s; ad d stew , s p rin k le oregano. SERVES 4.
EACH SERVING
368 cal, 14 g fa t, 47 m g chol, 888 m gsodium ,
42 g carbo, 8 gfiber, 24 g pro.
4
large baking potatoes (about 2V2 lb.)
12
oz. beef flat-iron steak
1
Tbsp. vegetable oil
8
oz. sliced fresh mushrooms
2
cups broccoli florets
V2
cup bottled stir-fry sauce with ginger
Sliced red sweet peppers (optional)
Chopped peanuts (optional)
1.
A rra n g e p o ta to e s in 2 -q u a rt squ are m ic ro w a v e -s a fe
d is h . M ic ro c o o k , u n c o v e re d , o n 100% p o w e r (h ig h ) fo r
7 m in u te s . T u rn p o ta to e s; c o o k
8
m in u te s m o re . L e t
p o ta to e s re s t in m ic ro w a v e .
2.
M e a n w h ile , slice steak in th in s trip s , s lic in g cro ssw ise
ag a in st g ra in . In 1 2 -in c h s k ille t h e a t o il o v e r m e d iu m -h ig h .
A d d steak; c o o k a n d s tir 2 m in u te s . A d d m u s h ro o m s and
b ro c c o li; c o o k an d s tir 5 m in u te s . A d d s tir- fry sauce; s tir to
coat. C o o k, u n c o v e re d , 1 m in u te , o r u n til h e a te d th ro u g h .
3.
C a re fu lly re m o v e po ta to e s fro m m ic ro w a v e . C u t a
le n g th w is e s lit in to p o f each. S queeze p o ta to ends to open.
T o p po ta to e s w ith s tir- fry m ix tu re . D riz z le a n y re m a in in g
sauce. T o p w ith sw e e t p e p p e r s trip s an d peanuts. SERVES 4.
EACH SERVING
433 cal, 1 0 gfa t, 51 mgchol, 645 m gsodium ,
60 g carbo, 8 g fiber, 25 gpro.
Plan meals using Everyday Easy
recipes at BHG.com/mealideas
1 5 4
FEBRUARY 2010
BETTER HOMES AND GARDENS
