f o o d
I
r e c i p e s
3
medium carrots, thinly sliced
1
tsp. chili powder
1
14.5 oz. can diced tomatoes with roasted garlic
1
13.8-oz. pkg. refrigerated pizza dough
V i
to
V z
cup shaved Parm esan cheese
1. Preheat oven to 400° F. In a large skillet cook
ground beef, onion, and carrots until beef is browned.
Drain fat. Stir in chili powder; cook 1 minute. Add
tomatoes; bring to boiling. Reduce heat and simmer,
uncovered,
10
minutes or until desired consistency.
2. Meanwhile, unroll pizza dough on a lightly floured
surface. Cut into four pieces (about
6
x
8
-inches each).
Lightly
oil
a baking sheet; place dough rectangles on
sheet. Build up edges slightly; prick centers with a
fork. Bake
8
to 10 minutes or until golden brown.
3. Place 1 square on each plate; top with ground beef
mixture and sprinkle with cheese. Makes 4 servings.
e a c h s e r v i n g
6 4 7
cal,
3 7
gfat,
8 9
m gchol,
9 2 1
mg
sodium,
4 9
gcarb,
5
gfiber,
2 7
gpro.
E g g S a n d w i c h w i t h
S w e e t -
S o u r C a r r o t s
a n d
O n i o n s
p r e p
15 m in.
c h i l l
1 hr.
V a
cup white wine vinegar
2
tsp. sugar
1
tsp. chili powder
1
medium carrot, cut in very thin strips
V i
cup thin onion wedges
1
baguette, cut crosswise into 4 sections
4
eggs
1
Tbsp. olive oil
Fresh cilantro sprigs and/or parsley sprigs
1. In a bowl stir together vinegar, sugar, 1 teaspoon
salt
,
and chili powder until sugar is dissolved. Stir in carrot
and onion. Cover; set aside.
2. Cut baguette sections in half horizontally; set aside.
3. In bowl beat together eggs and a pinch of
salt.
In a
12-inch skillet, heat oil over medium-high heat. Add
eggs. Cook, without stirring, 1 to 2 minutes or until
set. Divide egg into four pieces. Place an egg portion
on bottom half of baguette sections, folding to
fit. Top with drained carrot mixture and cilantro.
Makes 4 sandwiches.
e a c h s e r v i n g
457
cal,
1 1
g fat,
2 1 1
m gchol,
1 , 4 4 4
mg sodium,
7 0
g carb,
4
g fiber,
2 0
g pro.
C a r r o t S o u p w i t h
C h i l i - S p i c e d
C r o u t o n s
p r e p
15 m in.
c o o k
35 min.
3
Tbsp. olive oil
4
cups sliced onions
4
cups sliced carrots
32
oz. reduced-sodium chicken broth
1
recipe Chili-Spiced Croutons,
a b o v e r i g h t
1. In Dutch oven or large saucepan heat oil over
medium heat. Add onions and season with
salt.
Cook 10 minutes, stirring occasionally.
2. Add carrots; cook for 10 minutes more, stirring
occasionally. Add broth; bring to a simmer. Simmer,
covered, 15 minutes. Remove from heat. Cool slightly.
3. In a blender or food processor, blend soup,
]A
at a
time, until smooth. Return to pot; heat through.
Serve with Chili-Spiced Croutons. Makes 4 servings.
Chili-Spiced C routons Preheat oven to 450°F.
Cut
2 ounces crusty bread into W inch cubes. Toss with
1
teaspoon olive oil and
V \
teaspoon chili powder.
Spread cubes on baking sheet. Bake 5 to 7 minutes.
e a c h s e r v i n g
250
cal,
1 2
g fat,
0
m gchol,
9 2 7
mg
sodium,
3 2
g carb, 6 gfiber,
7
g pro.
V e g e t a b l e - B e e f P o t p i e
p r e p
18 m in.
b a k e
15 m in.
o v e n
400°F
1
lb. lean ground beef or ground turkey
I V
2
cups chopped carrots
1
cup chopped onion
1
Tbsp. chili powder
1
14.5-oz. can diced tomatoes
1
13.8-oz. pkg. refrigerated pizza dough
1
egg, lightly beaten
1
Tbsp. water
1. Preheat oven to 400°F. In a 10-inch skillet cook
ground beef, carrots, and onion about
8
minutes
or until beef is browned and carrots are tender.
Drain fat. Stir in chili powder,
Vi
teaspoon
salt
, and
Vs
teaspoon
pepper.
Add tomatoes; bring to boiling.
Simmer, uncovered, 5 minutes or until liquid is
nearly evaporated.
2. Meanwhile, unroll pizza dough. Cut into 1-inch
strips. In a small bowl combine egg and water.
3. Spoon meat mixture into individual 16-ounce
casseroles. Top with strips of pizza dough; trim to
fit. Brush dough with egg mixture.Bake for 15 to
20 minutes or until golden brown. Makes 4 servings.
e a c h s e r v i n g
526
cal,
2 3
gfat,
1 3 0
m gchol,
9 0 3
mg
sodium, SO g carb, 6 gfiber,
3 0
g pro.
S c r a m b l e d
E g g S t r o m b o l i
Serve with Carrot Ribbon Salad,
page
1 4 5
.
p r e p
30 m in.
b a k e
15 m in.
o v e n
400°F
8
eggs
3
Tbsp. olive oil
l V z
cups chopped broccoli flowerets
V i
cup chopped onion
1
13.8-oz. pkg. refrigerated pizza dough
1
V i
cups baby spinach leaves
V a
cup chopped fresh basil
XA
cup grated Parm esan cheese
Easy Tomato Sauce,
p a g e 1 4 5
GROUND MEAT
T h ere is so m uch
v a rie ty at th e m eat
co u n te r b eyo n d
g ro u n d b eef, such
as g ro u n d tu rkey,
ch ick en , pork, and
lam b. T h e te x tu re
m ay b e a little
d ifferen t, b u t if you
ch o o se lean o p tio n s,
an y g ro u n d m eat can
b e u sed in th e recip es
c a llin g fo r gro u n d
b e e f o r tu rkey.
HERBS AND SPICES
P arsley is a go o d
herb to have
on h a n d — it’s
fla v o rfu l b u t not
o v e rp o w e rin g . If
y o u r fa m ily loves
a n y th in g w ith basil,
u se it in p lace o f
p a rsle y o r cilan tro .
C h ili p o w d er is on
o u r list b ecau se it
is in n early e v e ry
p an try, b u t o th e r
sp ice b len d s, such
as Italian o r C aju n
se a so n in g s, can be
sw ap p ed in is place.
1. Preheat oven to 400°F. In a bowl whisk together the
eggs,
lA
teaspoon
salt
, and
Vs
teaspoon
pepper,
set aside.
2. In a large skillet heat 2 tablespoons of the oil over
medium heat. Add broccoli and onion. Cook and stir
for 3 to 4 minutes or until tender. Add egg mixture
1 4 2
BETTER HOMES AND GARDENS | MARCH 2011 | BHG.COM
