A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery. Ingredients 1 tablespoon extra-virgin olive oil 1/2 cup chopped shallots 3 garlic cloves, minced 1 (8-ounce) […]
Pull the pan off the heat as needed, while stirring, to control how fast the eggs cook. The finished omelet should be golden outside and unbrowned, while still creamy at the very center. Ingredients 1/8 teaspoon kosher salt, divided 1/8 teaspoon freshly ground black pepper, divided 4 large eggs, divided 1 teaspoon butter, divided How […]
Ingredients 2 cups water 1 tablespoon fine sea salt 2 teaspoons sugar 4 (6-ounce) mahimahi fillets Cooking spray 1/8 teaspoon table salt 1 slice center-cut bacon, finely chopped 1 garlic clove, thinly sliced 1/4 teaspoon hot smoked paprika 2 plum tomatoes, seeded and diced 2 tablespoons butter How to Make It Step 1 Combine first […]
Ingredients Crust: 6 tablespoons butter, softened 2 tablespoons 1% low-fat milk 1/4 teaspoon salt 1 large egg yolk 5.6 ounces all-purpose flour (about 1 1/4 cups) Filling: 1 tablespoon extra-virgin olive oil 1/2 cup thinly sliced green onions 3 cups fresh baby spinach 1 cup 1% low-fat milk 3/4 cup (3 ounces) grated smoked Gouda […]
Make this dish gluten-free by using the brown rice elbow pasta and brown rice flour options listed in the ingredients. Ingredients Cooking spray 5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices) 2 tablespoons brown rice flour or all-purpose flour 2 tablespoons butter, softened 4 cups unsalted chicken stock 3 cups 1% low-fat milk, […]
ngredients 1 teaspoon butter 1 teaspoon olive oil 1 1/2 cups diagonally sliced carrot 2 tablespoons water 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 teaspoons fresh small sage leaves Nutritional Information How to Make It Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. […]
Ingredients 4 sweet potatoes (about 2 pounds) 1 1/2 tablespoons butter 2 tablespoons fat-free milk 1/4 teaspoon salt 1/4 cup chopped pecans, toasted How to Make It Step 1 Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, […]
With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make. Ingredients 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s) 2 tablespoons butter, divided 1 pound chicken breast cutlets (about 4 cutlets) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1/2 cup […]
This hearty entrée features a mushroom and sausage ragù (Italian meat-and-tomato pasta sauce) served over creamy polenta. Cook the polenta while the ragù simmers so everything will be ready and hot at the same time. Ingredients 1 1/2 tablespoons olive oil, divided 8 ounces hot turkey Italian sausage 1/2 cup chopped onion 1 pound cremini […]
This quick-cooking dish offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts for a special meal that’s full of fall flavors. Ingredients 4 (4-ounce) boneless center-cut loin pork chops, trimmed 1/2 cup (2 ounces) crumbled blue cheese 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground […]