f o o d
| e v e r y d a y e a s y
N e w Y e a r ’s D a y
D u m p l i n g S o u p
s t a r t
t o
f i n i s h
2 5
minutes
BU D G ET
$
3 . 2 5
per serving
1
3 2-o z. box m u sh ro o m or vegetable b ro th
1
cup w ater
2
tsp. grated fre sh ginger
2
10
-o z. pkg. fro zen pork pot stic k e rs or
d u m p lin g s w ith sauce
2
m e d iu m ca rro ts, peeled and cut in th in
2
-in c h
s trip s , or
1
cup shred d ed ca rro ts
1
s m a ll b u n ch green o n io n s, trim m e d and
d ia g o n a lly slice d
1 . In a D utch oven com bine the broth, water, ginger,
and seasoning packet* from one package o f pot-
stickers. B ring to b o ilin g over high heat.
2 . Add potstickers, carro ts, and m ost o f the
green onions. R eturn to sim m ering. Reduce heat
and cook, covered, for
8
to
10
m inutes or u n til
potstickers are heated through.
3. Ladle soup into bow ls. S p rin kle w ith rem ain in g
green onion slices. M akes 4 servings.
* If no seasoning packet is provided, add
2
teaspoons
soy sauce and
1
teaspoon toasted sesam e oil.
e a c h
s e r v i n g
3 6 9 cal, 16 g fa t, 18 m g ch o l, 1,207 m g
sodium , 42 g carb, 4 g fib er, 14 g p r o
.
SUGGESTED SIDES Steamed or roasted green
beans, or sauteed bok choy.
R o a s t e d C h i c k e n ,
F o c a c c i a &
O l i v e
S a l a d
s t a r t
t o
f i n i s h
3 0
minutes
B U D G ET
$
3 . 0 0
per serving
5
T b sp . o live o il
V«
cup w hite w in e or cid e r v in e g a r
2
tsp. M e d ite rran e a n se aso n in g blend or
sp ag h e tti se aso n in g
1
tsp. su g ar
3
cu p s to rn d a y-o ld g a rlic fo caccia o r Ita lia n
bread
(6
oz.)
2
cu p s sh re d d e d d e li-ro aste d ch icke n
( 12
oz.)
V
a
cup pitted o lives
3
ro m ain e h e a rts, cored and co a rse ly chopped
1 . For dressing, in a sm all bow l w hisk together
4 tablespoons o f the olive o il, the vinegar, seasoning
blend, and sugar; set aside.
2. In a 12 -in c h skille t heat 1 tablespoon o il over
m ed iu m -hig h. Add bread. C o o k and s tir 5 m inutes
u n til lig h tly toasted. Remove from skille t. Add
dressing, chicken, and olives to sk ille t; cook and
s tir 2 to 3 m inutes u n til chicken is heated through.
R eturn bread to sk ille t; toss to coat.
3. A rrange lettuce on 4 plates; top w ith chicken
m ixtu re . Serve im m ediately. M akes 4 servings.
e a c h
s e r v i n g
478 cal, 3 4 g fa t, 83 m gchol,
998 m g sodium , 2 2 g carb, 3 g fiber, 21 g p ro .
FOR A HEARTIER MEAL Serve with a cup of
vegetable or chunky-style tomato soup.
8 6
BETTER HOMES AND GARDENS | JANUARY
2011
BHG.COM
