Archive for: March, 2017

Grilled Salmon with White Bean and Arugula Salad

Ingredients 1 tablespoon chopped capers, rinsed and drained 1/4 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 2 tablespoons olive oil 3/4 teaspoon kosher salt, divided 1/2 teaspoon minced fresh garlic 1/8 teaspoon ground red pepper 1 (15-ounce) can unsalted Great Northern beans, rinsed and drained Cooking spray 4 (6-ounce) salmon fillets 1/4 teaspoon […]

Chicken and Arugula Pasta Salad

Ingredients 6 ounces uncooked whole-wheat fusilli pasta 1 medium shallot, thinly sliced 1 garlic clove, thinly sliced 3 ounces Brie cheese, rind removed and finely chopped 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups) 2 teaspoons cider vinegar 3/8 teaspoon freshly ground black pepper, divided 3/8 teaspoon kosher salt 2 teaspoons extra-virgin olive […]

Dilly Salmon Packets with Asparagus

Ingredients Cooking spray 4 (6-oz.) salmon fillets (about 1-in. thick) 2 tablespoons unsalted butter 1/4 cup chopped fresh dill 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 8 orange slices 2 tablespoons olive oil 1 pound asparagus, trimmed Get Ingredients NUTRITION INFORMATION calories 394 fat 23.6 g satfat 6.3 g monofat 10 g polyfat 5.3 […]

Steak and Tomato Panzanella

Ingredients 1 pound flank steak, trimmed and cut into 1-in. cubes Cooking spray 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon kosher salt, divided 6 ounces whole-wheat French bread, cut or torn into 1-in. pieces 1 1/4 pounds heirloom tomatoes, halved crosswise 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1/2 cup torn […]

BBQ Chicken with Peach and Feta Slaw

Ingredients 5 tablespoons olive oil, divided 2 tablespoons sherry vinegar 1/2 teaspoon freshly ground black pepper, divided 3/8 teaspoon kosher salt, divided 1 1/2 cups sliced fresh peaches (about 2 medium) 1 (12-oz.) pkg. broccoli slaw 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips 1/4 cup barbecue sauce 1 tablespoon chopped fresh […]

Cold Noodle Salad with Sesame Crab

Ingredients 3 cups water 1/2 cup reduced-sodium soy sauce 1/2 cup mirin 1 teaspoon sesame oil 4 ounces uncooked dried udon noodles (thick, round Japanese wheat noodles) 1/2 cup fresh or frozen English peas 1/2 cup fresh lump crabmeat, picked and drained 2 teaspoons thinly sliced green onions 1/2 teaspoon grated lemon rind 4 cilantro […]

Burger Patty Salad

Ingredients 1/2 medium red onion 1/4 cup chopped parsley, divided 3/4 teaspoon black pepper, divided 5/8 teaspoon kosher salt, divided 1/4 teaspoon ground red pepper 1/4 teaspoon ground allspice 2 garlic cloves 6 ounces 90% lean ground beef 4 ounces lean ground lamb 1 large egg Cooking spray 1/2 cup plain 2% reduced-fat Greek yogurt […]

Steak Salad with Nectarines, Radicchio, and Blue Cheese

Ingredients 12 ounces petite sirloin filets 8 1/2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt, divided Cooking spray 2 teaspoons white wine vinegar 1 teaspoon honey 3 cups torn Boston lettuce leaves (about 1 head) 1 (12-ounce) radicchio head, cut into 1-inch pieces 2 nectarines, each cut into 8 wedges 2.5 ounces crumbled […]

Grilled Lemon Chicken Salad

Ingredients 2 medium lemons 1 1/2 tablespoons chopped fresh oregano 1 1/2 tablespoons canola oil 2 teaspoons minced garlic 4 (6-oz.) skinless, boneless chicken breasts Cooking spray 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 8 ounces thin asparagus 8 green onions, trimmed 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons […]

Chicken-and-Vegetable Hand Pies

Ingredients 14 ounces white whole-wheat flour (about 3 1/2 cups) plus 2 Tbsp., divided 1 tablespoon kosher salt, divided 1 teaspoon baking powder 10 tablespoon ice-cold water 2/3 cup plus 2 Tbsp. extra-virgin olive oil, divided 1 1/2 pounds ground chicken 4 ounces haricots verts (French green beans), cut into 1/4-in. pieces (about 1 cup) […]