INGREDIENTS

• 12 ounces fresh spinach
• 1/2 cup thinly sliced shallot
• 1/3 cup sherry vinegar, or red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sliced almonds
• 1/4 teaspoon smoked or hot paprika, (optional)
• 1/3 cup reduced-sodium chicken broth, or vegetable broth
• 1/4 cup chopped black olives, such as Kalamata

PREPARATION

1. Place spinach in a large bowl.
2. Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted.

Serves 6

NUTRITION

Per serving: 78 calories; 6 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 3 g carbohydrates; 2 g protein; 2 g fiber; 94 mg sodium; 340 mg potassium.

Source: eatingwell.com

Written by Lea Barlow • Leave a comment

INGREDIENTS

• 1 lemon, zested and juiced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 16 cherry tomatoes
• 10 ounces white mushrooms, stemmed
• 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

PREPARATION

1. Preheat grill to high.
2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

Serves 4

NUTRITION

Per serving: 291 calories; 17 g fat (4 g sat, 9 g mono); 70 mg cholesterol; 10 g carbohydrates; 27 g protein; 3 g fiber; 363 mg sodium; 529 mg potassium.

Source: eatingwell.com

Written by Lea Barlow • Leave a comment

INGREDIENTS

• 1/2 cup water
• 1/2 cup instant brown rice
• 2 teaspoons sesame oil
• 1 pound 93%-lean ground turkey
• 1 tablespoon minced fresh ginger
• 1 large red bell pepper, finely diced
• 1 8-ounce can water chestnuts, rinsed and chopped
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons hoisin sauce, (see Note)
• 1 teaspoon five-spice powder, (see Note)
• 1/2 teaspoon salt
• 2 heads Boston lettuce, leaves separated
• 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
• 1 large carrot, shredded

PREPARATION

1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

Serves 4

NUTRITION

Per serving: 285 calories; 11 g fat (3 g sat, 1 g mono); 66 mg cholesterol; 24 g carbohydrates; 26 g protein; 5 g fiber; 543 mg sodium; 390 mg potassium.

Written by Lea Barlow • Leave a comment

Ingredients

• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 4 red snapper fillets (6 ounces each)
• 2 teaspoons Crisco® Pure Olive Oil, divided
• 1/2 medium sweet red pepper, julienned
• 3 green onions, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 cup chopped pimiento-stuffed olives
• 1/4 cup chopped ripe olives
• 1/4 cup minced chives

Preparation

• Combine the lemon-pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
• In the same pan, saute the red pepper, onions and garlic in remaining oil until crisp-tender. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.

Serves 4

Source and Image: tasteofhome.com

Written by Lea Barlow • Leave a comment