f o o d
|
r e c i p e s
S i m p l e
S p i n a c h
S a l a d
s t a r t
t o
f i n i s h
5 min.
1
Tbsp. lemon juice
1
Tbsp. olive oil
1
to
2
tsp. honey
4
cups baby spinach
In a large bowl whisk together the lemon juice, olive
oil, and honey. Add spinach, tossing to coat. Season
with
s a l t
and
p e p p e r .
Makes 4 servings.
e a c h
s e r v in g
5 0 c a l , 3 g f a t , 0 m g c h o l , 1 1 6 m g
s o d i u m , 4 g c a r b , 1 g f i b e r , 1 g p r o .
COVER RECIPE
L e m o n - B a s i l P a s t a
s t a r t
t o
f i n i s h
25 min.
10
oz. dried linguine or desired pasta
1
19-oz. can white kidney (cannellini) beans,
rinsed and drained
V
2
of a lemon
3
Tbsp. olive oil
1
cup packed fresh basil leaves
1. Cook pasta according to package directions,
adding beans for the last
2
minutes of cooking time.
Remove
V
2
cup of the cooking liquid; set aside.
Drain pasta and beans; cover to keep warm.
2. Meanwhile, finely shred peel from the lemon half
(about 2 teaspoons). In a small skillet heat
1 tablespoon of the oil over medium heat. Add lemon
peel; cook and stir
1
minute, or until lightly golden.
3. In food processor combine cooked lemon peel,
basil, the remaing
2
tablespoons olive oil, the juice
from the lemon half,
V
2
teaspoon
s a l t ,
and !/»teaspoon
p e p p e r .
Cover and process until smooth. Add reserved
cooking liquid,
1
tablespoon at a time, until desired
consistency, processing mixture after every addition.
4
.
To serve, toss hot cooked pasta mixture with
lemon-basil mixture. Makes 4 servings.
e a c h
s e r v in g
4 5 2
c a l , 1 0
gfat,
0
m gchol,
6 4 8
mg
sodium,
7 5
gcarb,
9
gfiber,
1 8
gpro.
M e a t L o a f S a n d w i c h
p r e p
20 m in.
b a k e
22 m in.
o v e n
375°F
5
ciabatta buns or sandwich rolls
1
egg
1
14
V
2
-oz. can diced tomatoes with basil, garlic,
and oregano, drained
2
Tbsp. snipped fresh basil
1
lb. lean ground beef or ground turkey
4
oz. Cheddar cheese, sliced
1
cup fresh spinach leaves
Vi cup bread crumbs, and basil. Add beef and mix well.
Divide into four portions and shape each into a 4-inch
square. Place on unheated rack of broiler pan. Bake
20 minutes (160°F). Top with cheese. Bake 2 minutes
more. Serve meat loaves on buns, with spinach and
remaining tomatoes. Makes 4 sandwiches.
e a c h
s e r v in g
5 3 1 c a l , 2 5 g f a t , 1 5 3 m g c h o l , 5 9 8 m g
s o d i u m , 4 0 g c a r b , 8 g f i b e r , 3 7 g p r o .
COVER RECIPE
H u m m u s - C r u s t e d
C h i c k e n
Serve with Chili Carrots,
b e l o w .
p r e p
15 m in.
c o o k
12 min.
1
15- to 16-oz. can navy beans, rinsed and drained
3
Tbsp. olive oil
3
Tbsp. lime or lemon juice
4
skinless, boneless chicken breast halves
Salt and ground black pepper
2
cups coarse soft bread crumbs
2
to 3 Tbsp. olive oil
Lime or lemon wedges
1. For hummus, in a blender or food processor
combine beans, the 3 tablespoons olive oil, and
the lime juice; process until smooth. Set aside
V i
cup of hummus for another use.
2. Sprinkle chicken with
s a l t
and
p e p p e r .
Spread chicken
with remaining hummus; roll in bread crumbs.
3. Heat the 2 tablespoons oil in a skillet over medium
heat. Add chicken; cook 12 minutes or until no pink
remains (170°F), turning once. Add more oil, if
needed. If crumbs brown too quickly, reduce heat.
Serve with lime wedges. Makes 4 servings.
e a c h
s e r v in g
4 9 1 c a l , 2 0 g f a t , 8 2 m g c h o l , 6 7 6 m g
s o d i u m , 3 5 g c a r b , 6 g f i b e r , 4 3 g p r o .
C h i l i
C a r r o t s
p r e p
15 m in.
c o o k
11 min.
4
medium carrots, peeled and bias-sliced in
1
-inch pieces
1
Tbsp. olive oil
1
Tbsp. honey
V z
to
1
tsp. chili powder
In saucepan cook carrots in boiling salted water
8
minutes or until crisp-tender; drain. In same saucepan
combine oil, honey, and chili powder; cook and stir
1 minute. Add carrots; cook 2 minutes more or until
glazed. Season with
s a l t
and
p e p p e r .
Makes 4 servings.
e a c h
s e r v in g
7 2 c a l , 4 g f a t , 0 m g c h o l , 4 6 m g
s o d i u m , 1 0 g c a r b , 2 g f i b e r , 1 g p r o .
PASTA
A n y p asta w o rk s in
recip es c a llin g for
co o k ed p asta. In
p lace o f p en n e, u se
m acaro n i o r co rk sre w
p asta. I f y o u r kid s
o n ly lik e sp a g h e tti,
th en o p t fo r th a t o ver
lin g u in e o r fe ttu cin e .
CANNED BEANS
G o fo r w h a t's in y o u r
ca b in et— w h e th e r
th a t's g a rb a n zo
b e a n s, red b ean s,
p in to s, o r lim as.
O r u se a
seaso n ed
v a rie ty , su ch as ch ili
b ean s o r ca n n ed
b ean s w ith ch ile
p ep p ers (u su ally
fo u n d in th e L atin
fo o d sectio n ).
1. Preheat oven to 375°F. In a food processor,
process one of the buns until coarse crumbs form.
Measure Vi cup of the crumbs; set aside remaining
crumbs for another use.
2. In a bowl combine egg, 1 cup of the tomatoes, the
S l o p p y J o e
P i z z a
p r e p
25 m in.
b a k e
8
m in.
o v e n
400°F
1
lb. ground beef or ground turkey
1
large onion, chopped
( 1
cup)
1 4 0
BETTER HOMES AND GARDENS | MARCH 2011 | BHG.COM
