Easy Tuna Dish

Ingredients

SERVINGS:
USMETRIC
12 ounces tuna (in water, drained and flaked)
1 tablespoon Knorr Chicken Flavor Bouillon
2 tablespoons chopped fresh cilantro
1/2 cups orange juice
2 radishes (cut into thin strips)
1/4 cups tomatoes
2 tablespoons sliced green onions
Directions
1In large glass bowl, combine all ingredients. Let stand for 5 minutes. Serve with plantain or tortilla chips.

Chimichuri Portobello

INGREDIENTS

Serves 4

  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 large clove garlic, chopped (about 2 tsp.)
  • 4 large portobello mushroom caps (about 1 lb.), thickly sliced
  • 1 small red bell pepper, thinly sliced (about 1 cup)
  • 1 can (15.5 oz.) no salt added pinto beans, rinsed and drained
  • 1 package Knorr® Fiesta Sides™ – Mexican Rice

DIRECTIONS

  • Make the Chimichurri: COMBINE cilantro, olive oil, vinegar and garlic in small bowl; set aside.
  • SEASON mushrooms and bell pepper, if desired, with salt and pepper. Heat large nonstick skillet over medium-high heat and cook mushrooms, peppers and 1/4 cup chimichurri mixture, stirring occasionally, until vegetables soften and brown, about 4 minutes. Remove and set aside.
  • PREPARE Knorr® Fiesta Sides™ – Mexican Rice in same skillet according to package directions. Stir in pinto beans and mushroom mixture and top with remaining chimichurri.
    • Credit.www.knorr.com

Stuffed Pasta Shells

f9080b8a-317c-4a4c-983f-a04538fadd11

Ingredients

2017 ®/TM General Mills All Rights Reserved

16
uncooked jumbo pasta shells
1/2
lb lean ground turkey
1
teaspoon Italian seasoning
1/2
teaspoon fennel seed
1/4
teaspoon salt
1/4
teaspoon pepper SAVE $
2
cups sliced fresh mushrooms
1
medium onion, chopped (1/2 cup) SAVE $
4
cloves garlic, finely chopped SAVE $
1
cup fat-free cottage cheese
1/4
cup fat-free egg product
2
cups tomato pasta sauce
1/4
cup shredded Parmesan cheese SAVE $

Steps

  • 1
    Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
  • 2
    Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
  • 3
    In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
  • 4
    Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
  • 5
    Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.

Quick Chicken and Dumplings

90b30461-b124-459f-957c-fc615196ff45

Ingredients

1 1/2
cups milk
1
cup frozen green peas and carrots
1
cup cut-up cooked chicken 
1
can (10 3/4 ounces) condensed creamy chicken mushroom soup
1
cup Original Bisquick™ mix
1/3
cup milk
Paprika, if desired

Steps

  • 1
    Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
  • 2
    Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
  • 3
    Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Bacon and Hash Brown Egg Bake

Ingredients

© 2017 ®/TM General Mills All Rights Reserved

1
lb bacon, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, chopped (3/4 cup)
1
package (8 oz) sliced fresh mushrooms
2
tablespoons Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
3/4
cup milk
12
eggs
1
package (2 lb) frozen hash browns, thawed
2
cups shredded Cheddar cheese (8 oz)

Steps

  • 1
    In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • 2
    Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • 3
    Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Healthy Low-Carb BLT Recipe

Healthy Low-Carb BLT Recipe

Serves 2

The Skinny

Per two wraps:

  • 286 calories
  • 24 g fat (6.7 g sat)
  • 7 g carbs
  • 186 mg sodium
  • 5.3 g fiber
  • 12 g protein

Total time: 10 minutes

Ingredients

4 large leaves of romaine lettuce, washed and dried
4 slices of cooked low-sodium bacon
1 boiled egg, sliced
1/2 avocado, sliced
1/2 tomato, sliced
Handful of pea shoots, washed and drained

Preparation

  1. Lay lettuce leaves onto two plates and divide the rest of the ingredients onto each piece of lettuce. Wrap or fold to eat.

         

Chipotle Beef Tamales

Chipotle Beef Tamales

Chipotle sauce is a spicy puree of tomatoes, chipotle chile peppers, and adobo sauce, and it gives the filling a mild, smoky heat.
  • Yield: 12 servings (serving size: 2 tamales)
  • Ingredients

    • 24 dried corn husks
    • Cooking spray
    • 1 cup chopped onion
    • 3 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1 pound ground sirloin
    • 1 (7-ounce) can chipotle sauce
    • 4 1/2 cups Basic Masa Dough
    • 2 cups hot water

    Preparation

    1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

    2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently.

    3. Preheat oven to 450°.

    4. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

    5. Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes.

    Nutritional Information

    Amount per serving

    • Calories 278
    • Calories from fat 25 %
    • Fat 7.7 g
    • Sat fat 2.5 g
    • Mono fat 2.8 g
    • Poly fat 1.7 g
    • Protein 11.9 g
    • Carbohydrate 42.3 g
    • Fiber 4.4 g
    • Cholesterol 24 mg
    • Iron 2.2 mg
    • Sodium 586 mg
    • Calcium 108 mg

White Chili

chili

Ingredients
    • 1 tablespoon olive oil
    • 1 medium onion, diced (about 1 1/2 cups)
    • 2 stalks celery, diced (about 1/2 cup)
    • 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
    • 1 clove garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper, more to taste
    • 1 pound ground white meat turkey
    • 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
    • 4 cups low-sodium chicken broth
    • 3/4 teaspoon dried oregano
    • 1 (15.5-ounce) can hominy, drained and rinsed
    • Salt
    • 1/4 cup nonfat plain Greek-style yogurt
    • 2 tablespoons chopped fresh cilantro leaves
    • Lime wedges
 
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
  • Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
  • Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Per Serving:

  • Calories 320; Total Fat 6 g; (Sat Fat 0.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 31 g; Carb 37 g; Fiber 9 g; Cholesterol 30 mg; Sodium 310 mg
  • Excellent source of: Protein, Fiber, Thiamin, Vitamin C, Iron, Magnesium, Phosphorus
  • Good source of: Riboflavin, Niacin, Vitamin K, Potassium, Zinc

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

steak

Serves 4
Ingredients
    • 3/4 pound green beans, trimmed
    • 1 pint grape tomatoes, halved
    • 1 tablespoon olive oil, plus more for grill grates
    • Kosher salt and freshly ground pepper
    • 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
    • Chimichurri sauce, recipe follows
    • Chimichurri Sauce:
    • 1/2 small garlic clove
    • 1 tablespoon red-wine vinegar
    • 1/4 cup fresh herbs, such as parsley, mint and cilantro
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon water
    • Kosher salt and freshly ground black pepper
 
Directions
  • Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
  • Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
  • Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
  • Nutritional analysis per serving of steak and tomatoes
  • Calories 451; Total Fat 29g (Sat Fat 11g, Mono Fat 13.4g, Poly Fat 1.54) ; Protein 37g; Carb 9g; Fiber 4g; Cholesterol 94mg; Sodium 217mg

Chimichurri Sauce:

  • Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.
  • Calories 33; Total Fat 3.5g (Sat Fat .5g, Mono Fat 2.7g, Poly Fat 0.3g) ; Protein 0g; Carb 0g; Fiber 0g; Cholesterol 0mg; Sodium 120.5mg

© 2016 Television Food Network G.P. All Rights Reserved.

 

Squash and Spinach Lasagna

veg

Total Time::1 hr 15 min


Yield:
8 servings
Ingredients
    • 9 no-boil lasagna noodles
    • 1 tablespoon extra-virgin olive oil
    • 3 cloves garlic, finely chopped
    • 1 large onion, finely chopped
    • Kosher salt and freshly ground black pepper
    • 4 cups lowfat (1-percent) milk
    • 1/4 cup cornstarch
    • Two 5-ounce packages baby spinach
    • 1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish
    • 1/4 teaspoon freshly grated nutmeg
    • 1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons
    • 2 cups shredded part-skim mozzarella
Directions
  • Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
  • Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
  • Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
  • Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
  • Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note: For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.