T]]R EVERYDAY EASY
BLT SALAD WITH WARM VINAIGRET TE
8 slices bacon
4 slices country Italian bread
11⁄
2 cups cherry tomatoes
8 cups torn romaine
1⁄
3 cup blue cheese crumbles
11⁄
4 cup cider vinegar
11⁄
4 cup olive oil
11 tsp. sugar
11 tsp.Dijon-stylemustard
Salt and ground black pepper
11. In large skillet cook bacon over medium heat until crisp,
turning occasionally. Remove bacon from skillet; drain on
paper towels.
2. Meanwhile, toast bread. Halve cherry tomatoes. Break
bacon in 2-inch pieces. On plates layer toast, romaine,
tomatoes, bacon, and blue cheese.
3. For vinaigrette, in screw-top jar combine vinegar, oil,
sugar, and mustard. Shake well. Season to taste with salt
and pepper. Drizzle vinaigrette on salads. SERVES 4.
EACH SERVING 375 cal, 26 g fat ( 7 g sat. fat), 31 mg chol,
923 mg sodium, 24 g carbo, 4 g fiber, 14 g pro.
Daily Values: 145% vit. A, 59% vit. C, 14% calcium, 14% iron.
STIR-FRY SHRIMP WITH CHEESY GRITS
2 red and/or yellow sweet peppers
11⁄
2 cup quick-cooking hominy grits
11⁄
2 cup shredded Mexican cheese
blend ( 2 oz.)
11⁄
2 lb. medium shrimp, peeled and
deveined, tails intact
11⁄
2 tsp. chili powder
11⁄
4 cup olive oil
11 cup cilantro sprigs
11 Tbsp. cider vinegar
Lemon wedges and cilantro sprigs, optional
11. Halve, seed, and coarsely chop peppers. In medium
saucepan heat 13⁄
4 cups water to boiling. Stir in grits and
peppers. Return to boiling. Reduce heat. Simmer, covered,
5 minutes, until most water is absorbed and grits are tender.
Stir in cheese. Sprinkle salt and pepper. Cover; keep warm.
2. In bowl toss shrimp with chili powder. Heat 1 tablespoon
oil in large skillet over medium-high heat. Add shrimp.
Cook and stir 3 to 4 minutes or until shrimp are opaque.
3. In food processor combine remaining oil, cilantro,
vinegar, and 2 tablespoons water. Drizzle over shrimp and
grits. Serve with lemon and cilantro. SERVES 4.
EACH SERVING 385 cal, 21 g fat ( 5 g sat. fat), 185 mg chol, 423 mg
sodium, 21 g carbo, 3 g fiber, 29 g pro. Daily Values: 68% vit. A,
164% vit. C, 17% calcium, 25% iron.
TURKE Y BURGERS WITH
MUSTARD SAUCE
5 kaiser rolls or hamburger buns
1 lb. ground ra w turkey
1 egg, lightly beaten
3 Tbsp. honey mustard
1⁄
4 tsp. TPR W salt and black pepper
1 Tbsp. olive or cooking oil
1⁄
3 cup light mayonnaise
1 medium tomato, sliced
1 medium avocado, pitted, peeled, and sliced
11. For bread crumbs, in blender or food processor coarsely
process one roll. In large bowl combine turkey, egg,
1 cup of the crumbs, 1 tablespoon of the mustard, and the
salt and pepper. Shape turkey mixture into four patties.
2. In extra-large nonstick skillet cook turkey patties in
hot oil over medium heat for 12 minutes, turning once, or
until no longer pink ( 165°F).
3. For mustard sauce, in small bowl combine mayonnaise
and remaining 2 tablespoons mustard. Spread some sauce
on remaining four rolls. Layer turkey patty, tomato,
avocado, a dollop of sauce, and roll top. SERVES 4.
EACH SERVING 610 cal, 31 g fat ( 6 g sat. fat), 149 mg chol,
778 mg sodium, 51 g carbo, 6 g fiber, 31 g pro.
Daily Values: 9% vit. A, 29% vit. C, 11% calcium, 24% iron.
CHICKEN-BROCCOLI MAC & CHEESE
8 oz. dried rigatoni
2 cups fresh broccoli florets
11
2 to 21⁄
4 lb. whole roasted chicken
11 5.2-oz. pkg. semisoft cheese
with garlic and fine herbs
3⁄
4 to 1 cup milk
11⁄
4 cup oil-packed dried tomatoes,
drained and snipped
Fresh Italian (flat-leaf) parsley, optional
11. In large saucepan cook pasta according to package
directions, adding broccoli florets during the last 3 minutes
of cooking time. While pasta is cooking, remove meat from
roasted chicken. Coarsely chop chicken. Drain pasta and
broccoli; set aside.
2. In same saucepan combine cheese, the
3⁄
4 cup milk,
tomatoes, and
1⁄
4 teaspoon freshly ground black pepper.
Cook and stir until cheese is melted. Add pasta mixture
and chicken. Heat through. If necessary, thin with
additional milk. Sprinkle fresh parsley. SERVES 4.
EACH SERVING 667 cal, 34 g fat ( 15 g sat. fat), 163 mg chol, 872 mg
sodium, 52 g carbo, 3 g fiber, 40 g pro. Daily Values: 9% vit. A,
80% vit. C, 11% calcium, 24% iron.
Plan meals using Everyday Easy
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