Ingredients 8 wooden skewers 1/2 cup fresh cilantro 4 cloves garlic, thinly sliced 3 tablespoons low-sodium soy sauce 1 teaspoon grated orange zest 1 teaspoon sriracha 1 teaspoon fish sauce 1 teaspoon brown sugar 1 pound lean beef sirloin, cut into 1/8-inch strips 1 each red, green and yellow bell peppers, cored, seeded and cut
A dish that may help prevent cancer, from Chan Le at Le Colonial in Chicago Ingredients 1 large baking potato, peeled and chopped into 1/2-inch pieces 1 tablespoon canola oil 2 tablespoons curry powder 1/2 cup thinly sliced onion 1 1/2 pounds large shrimp, shelled and deveined 1 green bell pepper, cored, seeded and cut
Whip up this fresh take on classic eggs Benedict for a yummy post-party brunch.Portobellos deliver copper and pantothenic acid to help keep your metabolism humming, and potassium to beat bloat; ham supplies satisfying protein. Ingredients Vegetable oil cooking spray 4 portobello mushroom caps (about 4 oz each) 1 tablespoon olive oil 1/4 teaspoon salt, plus
This filling meatless meal satisfies nearly a quarter of your daily fiber needs. Ingredients 1 cup uncooked instant polenta 2/3 cup grated Parmesan, divided 1/8-1/4 teaspoon cayenne pepper • Vegetable oil cooking spray 2 cloves garlic, chopped 2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried 1/4 cup fresh lemon juice 1 tablespoon
You’ll be hooked on the scrumptious taste of this meal; plus, it provides a hefty 8 grams of ticker-protective polyunsaturated fats. Ingredients 2 packages (10 oz each) frozen spinach, thawed 1 tablespoon olive oil 1/4 cup minced shallots 2 teaspoons minced garlic 5 sun-dried tomatoes, chopped 1/2 teaspoon salt, plus more to taste 1/4 teaspoon
This no-cook quickie dinner is less than 18 percent fat. Dig in Ingredients 3 cups (about 3/4 lb) diced, cooked smoked turkey breast 1 can (15.5 oz) black beans, rinsed and drained 1 1/2 cups fresh corn kernels 1 cup cherry tomatoes, halved 1 cup diced bell peppers (any colors) 1/2 cup finely chopped red
A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington Ingredients 2 tablespoons olive oil 2 zucchini, chopped 2 celery stalks, sliced 1 onion, chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 cloves garlic, sliced 1 can (14 oz) diced tomatoes, drained 3 cups drained cannellini beans, liquid reserved
Ingredients 1 tablespoon unsalted butter 1 tablespoon olive oil 1/2 cup chopped fresh sage 3 cloves garlic, finely chopped 2 lb green beans, trimmed 1/2 teaspoon salt 1/4 cup hazelnuts, chopped Preparation Heat a large skillet over medium-high heat. Heat butter and oil, then cook sage until it begins to blacken, 1 to 2 minutes.
Ingredients 1 tablespoon olive oil 3 large white onions, thinly sliced 2 tablespoons brown sugar 1/4 teaspoons salt 3 baking potatoes (such as Yukon gold, about 2 lb), peeled and cubed 6 parsnips (about 1 lb), peeled and cut into 1-inch pieces 1 1/2 cups low-sodium chicken broth, heated 1/4 cup crumbled blue cheese 3
Ingredients 1/2 cup quinoa 1 cup low-sodium chicken broth 2 teaspoons olive oil 1/2 large onion, chopped 2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes 2 tablespoons fresh parsley, chopped Preparation Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low;
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