food
EVERYDAY EASY
BACON-WRAPPED PORK AND BEANS
i
1V i- to 134-lb. center-cut pork loin fillet
8
slices center-cut bacon
i
pintcherryorgrapetomatoes,halved
i
16-oz. can pinto beans, rinsed and
drained
' 1P'
V3
cup ketchup
i
tsp. yellow mustard
1
.
Cut pork loin crosswise into
8
slices. Sprinkle lightly with
salt
and
pepper.
Wrap one slice of bacon around each slice;
secure with small skewer or wooden pick. For charcoal grill,
arrange medium-hot coals around drip pan. Test for medium
heat above pan. Place pork on grill rack over pan. Cover and
grill 25 minutes or until pork is slightly pink in center and
juices run clear (160°F), turning once halfway through grilling.
2
.
Meanwhile, chop 4 of the green onions; set aside. Place
remaining onions on grill rack over coals. Cook 3 to 4
minutes, turning occasionally until just tender.
3
.
In saucepan combine the chopped onions, tomatoes,
beans, ketchup, 2 Tbsp.
w ater,
and mustard. Bring to
boiling; reduce heat. Cover and simmer until pork is done.
Serve with pork and green onions.
SERVES 4.
EACH SERVING
452 cal, 11 g fat, 107 m g chol, 1,147 m g sodium,
33 g carbo, 8 g fiber, 55 gpro.
POACHED CHICKEN SALAD STACKUP
i
lemon
i
lb. skinless, boneless chicken breast
halves, cut in 2-inch pieces
i
cup chicken broth
4
cloves garlic, minced
i
seedless cucumber
i
5-oz. container Greek-style honey-
flavored yogurt
4
tomatoes, sliced
Fresh oregano (optional)
1
.
Finely shred peel from lemon; juice lemon. In saucepan
combine peel, juice, chicken, broth, garlic, and
1
tsp.
dried
oregano;
bring to simmer over medium-high heat. Reduce
heat and simmer, covered,
10
minutes or until no pink
remains in chicken. Drain, reserving V3 cup cooking liquid.
2
.
Meanwhile, chop half the cucumber; slice remaining. For
dressing, place reserved cooking liquid in bowl; whisk in
yogurt. Remove half the dressing and set aside. Add chicken
to bowl along with chopped cucumber; toss to coat.
3
.
Layer tomato and sliced cucumber on plates. Top with
chicken mixture. Drizzle with some of the reserved
dressing. Season with
salt
and
pepper.
Top with fresh
oregano. Pass remaining dressing.
SERVES 4.
EACH SERVING
196 cal, 3 gfat, 68 m g chol, 480 m g sodium,
13 g carbo, 3 gfiber, 32 gpro.
GRILLED SHRIMP AND PINEAPPLE SKEWERS
i
lb. uncooked jumbo shrimp
V i
ofafresh pineapple
6
Tbsp. orange marmalade
i
Tbsp. soy sauce
i
8.8-oz. pouch cooked longgrain rice
'/4
cup snipped fresh cilantro
T"
1
.
Peel and devein shrimp; thread on 4 skewers. Cut
pineapple in 4 crosswise slices; core, if desired, and cut
each slice in quarters to make 16 small wedges. Thread on
4 skewers. In small saucepan combine
4 Tbsp.
of the
marmalade,
1/ 2
cup
w ater,
and the soy sauce. Brush some of
the marmalade-soy sauce mixture on shrimp and pineapple.
2
.
Place skewers on rack of an uncovered grill directly over
medium heat. Grill
8
to 10 minutes, turning once, until
shrimp are opaque and pineapple is heated through.
Remove from heat; cover to keep warm.
3
.
Return
rem aining
marmalade-soy sauce mixture to
saucepan and bring to full boil; heat rice according to
package directions. Transfer rice to serving bowl; stir in
remaining
2 Tbsp.
marmalade and cilantro.
4
.
Serve skewers with the rice and boiled marmalade-soy
sauce mixture.
SERVES 4.
EACH SERVING
322 cal, 3 gfat, 172 m g chol, 451 m g sodium,
49 g carbo, 2 g fiber, 25 gpro.
FARMER’S MARKET GRILLED CHEESE
'A
cup mayonnaise
2
cups baby spinach
i
tsp. minced garlic
8
Vi-inch-thick slices sourdough bread
V i
of a 3.4-to 4-oz. pkg.garlic-and-herb
goat cheese, softened
i
small zucchini, thinly sliced lengthwise
1
tomato, sliced
1
.
In blender or food processor combine the mayonnaise,
1 cup
of the spinach, the garlic,
1/4
tsp.
salt,
and
1/4
tsp.
pepper.
Set aside.
2
.
Brush one side of each slice of bread with the olive oil;
place, oiled side down, on waxed paper. Spread goat cheese on
h a lf
the slices; layer zucchini, tomato, and
rem aining
spinach
on top. Spread some of the spinach mayonnaise on
rem aining
slices; place on top of vegetables, spread side down.
3
.
Cook sandwiches in a very large skillet over medium-high
heat
6
to
8
minutes or until bread is golden brown, turning
once. Pass any remaining spinach mayonnaise.
SERVES 4.
EACH SERVING
369 cal, 22 gfat, 15 m g chol, 636 m g sodium,
32 g carbo, 3 g fiber, 10 gpro.
Plan meals using Everyday Easy
recipes at BHG.com
/
mealideas
1 8 2 JUNE 2010
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