Recipes

 

♥ = an A4N Fav

breakfast
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fish entrees
poultry entrees
salads
soups

Salads

Chopped Winter Salad With Butternut Squash

Winter Squash Salad
Courtesy of Dawn Perry

Ingredients

  • 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh dill
  • 1 small head radicchio, leaves torn (6 cups)
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 cup crumbled Feta (4 ounces)
  • 1 tart apple (such as Granny Smith or Pink Lady), sliced
  • 1/4 cup pitted kalamata olives, halved

Directions

  1. Heat oven to 450° F. Toss the squash, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender, 25 to 30 minutes; let cool slightly.
  2. Whisk together the vinegar, dill, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  3. Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.

Black Bean, Chickpea and Avocado Salad♥

Black bean avocado salad
Courtesy of Kara Osmond

Ingredients 

  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 2 green onions, sliced
  • 2 tomatoes, chopped
  • 1 sweet yellow or red pepper, chopped
  • 1 avocado, peeled, pitted and cubed
  • 1/4 cup (50 mL) chopped fresh coriander
  • 1 tsp (5 mL) grated lime rind
  • 1/4 cup (50 mL) lime juice
  • 1/4 cup (50 mL) vegetable oil
  • 1 jalapeno pepper, seeded and minced
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper

Directions

In large bowl, toss together black beans, chickpeas, onions, tomatoes, yellow pepper, avocado and coriander. In small bowl, whisk together lime rind and juice, oil, jalapeno pepper, garlic, salt and pepper. Pour over bean mixture; toss to coat.

Grilled Shrimp Panzanella With Basil

Griilled Shrimp Salad
Courtesy of Dawn Perry

Ingredients

  • 4 tablespoons olive oil, plus more for the grill
  • 1 1/2 pounds peeled and deveined large shrimp (raw)
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
  • kosher salt and black pepper
  • 1 small baguette (about 8 ounces), split lengthwise
  • 2 1/2 pounds heirloom or beefsteak tomatoes, cut into wedges
  • 2 cups fresh basil leaves

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a large bowl. Brush the baguette with 1 tablespoon of the remaining oil.
  3. Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2 to 3 minutes per side. Cut the baguette into bite-size pieces.
  4. In a separate bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Chicken Cobb Salad

Chicken Cobb Salad
Courtesy of Sue Li

Ingredients

  • 4 boneless, skinless chicken thighs (3/4 pound)
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 head romaine lettuce, chopped
  • 2 tablespoons red wine vinegar
  • 4 hard-cooked eggs, cut up
  • 1 avocado, cut up
  • 4 slices cooked bacon, crumbled (A4N note: can substitute turkey bacon)
  • 4 ounces blue cheese, crumbled

Directions

  1. Heat oven to 400° F. Rub the chicken with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes. Let cool, then shred.
  2. In a large bowl, toss the romaine with the vinegar and the remaining 2 tablespoons of oil; season with ¼ teaspoon each salt and pepper. Top with the eggs, avocado, bacon, blue cheese, and chicken.

Salmon and Arugula Salad♥

Salmon Arugula Salad
Courtesy of Charlyne Mattox

Ingredients

  • 3/4 pound skinless salmon fillet
  • kosher salt and black pepper
  • 1 tablespoon olive oil
  • 2 bunches arugula
  • 1 15.5-ounce can chickpeas, rinsed
  • 1/4 small red onion, sliced
  • 1/2 cucumber, sliced
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup vinaigrette

Directions

  1. Season the salmon fillet with ¼ teaspoon each kosher salt and black pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; let cool and flake.
  2. Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.

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soups

Soups

African Peanut Soup

African Peanut Soup
Courtesy of Emma Knowles

Ingredients

  • 1 tablespoon peanut oil
  • 1 clove garlic, finely chopped
  • 1 28-ounce can chopped tomatoes in juice
  • 1 6-ounce can tomato paste
  • 1/2 cup creamy peanut butter
  • 4 cups low-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 cup white rice
  • 6 scallions, chopped
  • 1/4 cup salted peanuts, roughly chopped

Directions

  1. Heat the oil in a medium saucepan over medium heat. Cook the garlic until fragrant, 1 minute.
  2. Add the tomatoes (and their juices), tomato paste, peanut butter, broth, vinegar, cayenne, and 1 teaspoon salt. Whisk to combine. Bring to a boil.
  3. Add the rice, reduce heat to low, cover, and cook until the rice is tender, 15 to 20 minutes.
  4. Ladle the soup into bowls and garnish with the scallions and peanuts.

Spicy Butternut Squash Soup

Spicy Butternut Squash Soup
Courtesy of eatingwell.com

 Ingedients

  • 1 1/2 pounds (1 small to medium) butternut or other winter squash
  • 1 teaspoon canola oil
  • 2 stalks celery, chopped
  • 1 small onion, diced
  • 1 carrot, chopped
  • 1 teaspoon ground cumin
  • 1/4-1/2 teaspoon ground chipotle chile (see Tip)
  • 1/8 teaspoon ground cloves
  • 6 cups vegetable broth
  • 1 teaspoon sea salt (optional)
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons snipped fresh chives or chopped parsley

Directions

  1. Preheat oven to 350°F.
  2. Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
  3. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
  4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt (optional) and pepper . Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).

Tips

  • Make Ahead Tip: Cover and refrigerate the soup for up to 3 days.
  • Tip: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets or online at penzeys.com.

Sweet Potato and Apple Soup♥

Sweet Potato and Apple Soup
Courtesy of Real Simple Recipes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • kosher salt and black pepper
  • 2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces
  • 3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced
  • 2 cups low-sodium vegetable broth
  • pinch ground nutmeg
  • 1 cup blue cheese, such as Gorgonzola or Stilton (4 ounces )
  • 1/3 cup walnuts
  • 16 crackers or crostini

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water. Bring to simmer and cook, covered until the potatoes are tender, 12 to 15 minutes.
  3. Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the pot.)
  4. Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.

Cauliflower Soup With Toasted Garlic

Cauliflower Garlic Soup
Courtesy of Real Simple Recipes

Ingredients

  • 3 cloves garlic, sliced
  • 2 tablespoons olive oil
  • 1 small head cauliflower, chopped
  • 5 cups low-sodium chicken broth
  • 1 tablespoon thyme leaves
  • kosher salt and black pepper

Directions

  1. Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic.
  2. To the pot, add the cauliflower, chicken broth, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes.
  3. Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.

Squash and Bean Soup With Parmesan Biscuits

Squash and Bean Soup w Biscuits
Courtesy of Real Simple Recipes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 14.5-ounce can diced tomatoes
  • 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
  • 1 tablespoon fresh thyme
  • kosher salt and black pepper
  • biscuit mix and ingredients to make 8 biscuits
  • 1/4 cup shredded Parmesan (1 ounce)
  • 2 15-ounce cans cannellini beans, rinsed
  • 1 bunch spinach, thick stems removed (4 cups)

Directions

  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes.
  2. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
  3. Stir in the squash, thyme, 5 cups water, 1 ½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
  4. Reduce heat and simmer until the squash is tender, about 15 minutes.
  5. Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking.
  6. After the soup has simmered, stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes. Serve with the biscuits.

Carrot Soup

Carrot Soup
Courtesy of Real Simple Recipes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 1 1/2 pounds carrots, cut into 1/4-inch rounds
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon grated ginger
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 3 tablespoons chopped fresh dill

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
  2. Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
  3. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
  4. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.

Braised Chicken Thighs With Almonds and Raisins

Chicken Thighs with Almonds Soup
Courtesy of Chris Morocco

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cloves garlic, chopped
  • 2 tablespoons finely chopped fresh ginger
  • 2 teaspoons ground turmeric
  • 1 cinnamon stick or 1/2 teaspoon ground cinnamon
  • 1 28-ounce can whole peeled tomatoes
  • 12 boneless, skinless chicken thighs (about 2 1/2 pounds total)
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1/4 cup golden raisins or currants
  • kosher salt and black pepper
  • 1 tablespoon lemon juice
  • toasted sliced almonds and fresh cilantro, for serving

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant, 2 to 3 minutes.
  2. Add the tomatoes and cook, stirring occasionally and breaking up the tomatoes with a spoon, until thickened, 5 to 7 minutes. Add the chicken, sweet potato, golden raisins, 4 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender, 25 to 35 minutes; coarsely shred the chicken. Stir in the lemon juice.
  3. Serve warm sprinkled with the almonds and cilantro.

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fish entrees

Fish Entrees

Salmon With Sautéed Tomatoes♥

Salmon with Sauteed Tomatoes
Courtesy of Charlyne Mattox

Ingredients

  • 1 cup couscous [A4N Note: can substitute with brown rice]
  • 2 pints grape tomatoes
  • kosher salt and black pepper
  • 2 tablespoons olive oil
  • 1/4 cup dill, chopped
  • 4 6-ounce skinless salmon fillets

Directions

  1. Cook the couscous according to the package directions.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tomatoes with ¼ teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.
  3. Season the salmon with ½ teaspoon each salt and pepper. Cook in the remaining oil in the skillet until opaque throughout, 4 to 6 minutes per side. Serve with the tomatoes and couscous.
Salmon Tacos With Cabbage Slaw

Salmon Tacos Cabbage

Courtesy of Charlyne Mattox

Ingredients
  • 1 pound skinless salmon fillet
  • 1 teaspoon cumin
  • kosher salt and black pepper
  • 3 tablespoons olive oil
  • 2 cups thinly sliced red cabbage
  • 1 avocado, chopped
  • 3 tablespoons lime juice
  • 8 corn tortillas, warmed
  • cilantro

Directions

  1. Season the salmon with the cumin and ¼ teaspoon each kosher salt and black pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake.
  2. Meanwhile, toss the cabbage and avocado with lime juice, the remaining oil, and ½ teaspoon kosher salt.
  3. Serve the salmon in tortillas with the slaw and cilantro.

Horseradish Salmon Burgers

Horseradish Salmon Burger
Courtesy of Real Simple Recipes

Ingredients

  • 1 pound skinless salmon fillet
  • 2 scallions, sliced
  • 2 large eggs
  • 1/3 cup bread crumbs
  • 3 tablespoons prepared horseradish
  • kosher salt and black pepper
  • 2 tablespoons olive oil
  • 4 soft buns
  • 1/2 cup mayonnaise
  • lettuce
  • beet chips

Directions

  1. In a food processor, pulse the salmon, scallions, eggs, bread crumbs, horseradish, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until coarsely chopped; form into 4 patties.
  2. Cook the patties in the oil in a large nonstick skillet over medium heat until opaque throughout, 6 to 7 minutes per side.
  3. Form sandwiches with the buns, mayonnaise, and lettuce. Serve with beet chips.

Roasted Tilapia, Potatoes, and Lemons

Roasted Tilapia and Potatoes
Courtesy of Kate Merker and Sara Quessenberry

Ingredients

  • 1 pound baby potatoes (about 12), halved
  • 1 lemon, thinly sliced
  • 8 sprigs fresh thyme
  • 2 tablespoons plus 1 teaspoon olive oil
  • kosher salt and black pepper
  • 1/2 cup pitted kalamata olives
  • 4 6-ounce skinless tilapia fillets
  • 1/2 teaspoon paprika

Directions

  1. Heat oven to 400° F.
  2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
  3. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
  4. Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
  5. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.

Seared Tilapia With Watercress-Mango Salad

Tilapia and Mango
Courtesy of Kate Merker

Ingredients

  • 4 tilapia fillets (about 1 1/4 pounds total), halved lengthwise
  • kosher salt and black pepper
  • 1/4 cup plus 2 teaspoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 2 teaspoons grated fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 6 cups watercress (from 1 to 2 bunches), thick stems removed
  • 1 mango, cut into small pieces
  • 1/2 medium red onion, thinly sliced

Directions

  1. Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  2. Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate. Repeat with 1 teaspoon oil and the remaining tilapia.
  3. In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper.
  4. Divide the tilapia, watercress, mango, and onion among plates. Drizzle with the dressing.

Dijon Fish Cakes With Greens

Fish Cakes
Courtesy of Kristen Evans Dittami

Ingredients

  • 4 6-ounce tilapia fillets
  • kosher salt and black pepper
  • 1/2 cup mayonnaise
  • 2 large eggs
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 3/4 cup panko
  • 2 tablespoons canola oil
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 5 ounces salad greens

Directions

  1. Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
  2. In a medium bowl, combine the mayonnaise, eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and panko. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat the canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
  3. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, the remaining 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the salad greens and toss to combine. Serve with the fish cakes.

Cajun Catfish With Black-Eyed Peas

Cajun Catfish
Courtesy of Charlyne Mattox

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • kosher salt and black pepper
  • 2 bunches collard greens (about 1 1/2 pounds), thick stems discarded and leaves cut into strips (about 12 cups)
  • 1 14.5-ounce can diced tomatoes
  • 4 6-ounce skinless catfish, tilapia, or striped bass fillets
  • 2 teaspoons Cajun seasoning
  • 1 15.5-ounce can black-eyed peas, rinsed
  • lemon wedges, for serving

Directions

  1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the collard greens, tomatoes (with their juices), and ½ cup water. Cover and cook, tossing occasionally, until the greens are tender, 18 to 20 minutes (if the pan becomes dry, add up to ½ cup water).
  3. Meanwhile, heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the fish with the Cajun seasoning and ¼ teaspoon salt. Cook, in 2 batches, until opaque throughout, 3 to 4 minutes per side.
  4. Heat the black-eyed peas with 2 tablespoons water and the remaining tablespoon of oil in a small pot over medium heat until warmed through, 2 to 4 minutes.
  5. Serve the fish with the collard greens, black-eyed peas, and lemon wedges.
Halibut With Spicy Lemon-Thyme Vinaigrette
Halibut with Kale & Potatoes_300
Courtesy of Dawn Perry

Ingredients

  • 1 1/2 pounds red new potatoes (about 15), halved or quartered if large
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 cup olive oil
  • kosher salt and black pepper
  • 4 6-ounce pieces skinless halibut, striped bass, or cod fillets
  • 1 shallot, thinly sliced
  • 1 bunch kale, thick stems discarded and leaves torn into bite-size pieces (about 12 cups)

Directions

  1. Fill a large pot with 1-inch water and fit with a steamer basket. Bring to a simmer. Place the potatoes in the steamer basket, cover, and steam until very tender, 15 to 18 minutes
  2. Meanwhile, whisk together the lemon juice, thyme, crushed red pepper, 2 tablespoons of the oil, and ¼ teaspoon salt in a small bowl.
  3. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the halibut with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  4. Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat. Add the shallot and cook, tossing occasionally, until tender, 2 to 4 minutes.
  5. Add ¼ cup water and as much kale as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes. Season with ¼ teaspoon each salt and black pepper.
  6. Serve the halibut with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.

Roasted Cod and Scallions With Spiced Potatoes

Roasted Cod & Scallions
Courtesy of Kate Merker

Ingredients

  • 1 pound small red potatoes (about 12), sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • kosher salt and black pepper
  • 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
  • 2 bunches scallions, trimmed
  • 1 lemon

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
  3. Meanwhile, place the fish and scallions on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Using a vegetable peeler, peel strips of zest from the lemon. Thinly slice them and sprinkle on the fish; reserve the lemon.
  5. After the potatoes have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout and the scallions are tender, 12 to 15 minutes.
  6. Cut the reserved lemon in half and squeeze over the fish. Serve the fish and scallions with the potatoes.

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poultry entrees

Poultry Entrees

Chicken Sausage and Peach Skewers

Courtesy of Real Simple Recipes
Courtesy of Real Simple Recipes

Ingredients

  • 3 tablespoons olive oil, plus more for the grill
  • 1 pound green beans, trimmed
  • 1 tablespoon whole-grain mustard
  • kosher salt and black pepper
  • 4 fully cooked chicken sausage links, cut into 1-inch pieces
  • 2 peaches or plums, pitted and cut into wedges
  • 8 ounces baguette or French bread, cut into 1-inch pieces (about 5 cups)

 Directions

  1. Soak 8 small wooden skewers in water for at least 15 minutes. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a simmer. Steam the green beans in the steamer basket until tender, 6 to 8 minutes.
  3. Meanwhile, mix together the mustard, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a medium bowl. Add the green beans and toss to combine.
  4. Toss the sausage, peaches, and baguette with the remaining 2 tablespoons of oil and 1/4 teaspoon pepper in a large bowl, thread onto the skewers.
  5. Grill the skewers, turning occasionally, until the sausages are heated through and the bread is toasted, 5 to 6 minutes. Serve with the green beans.

Sautéed Chicken With Sweet Potatoes and Pears

Courtesy of Real Simple Recipes
Courtesy of Real Simple Recipes

Ingredients

  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken-breast halves
  • kosher salt and black pepper
  • 1 large sweet potato, peeled and cubed (1 1/2 cups)
  • 1 firm pear, peeled, cored, and cubed
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh tarragon leaves, chopped

Directions

  1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken with ⅛ teaspoon salt and ¼ teaspoon pepper.
  2. Sauté the chicken until cooked through, 8 to 10 minutes per side. Remove from skillet, cover, and set aside.
  3. Add the sweet potato and ½ cup water to the skillet and cook over medium heat, stirring, about 5 minutes.
  4. Add the pear and cook for 5 more minutes or until the potato is tender.
  5. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, ⅛ teaspoon each salt and pepper, and 3 tablespoons of water.
  6. Divide the chicken among 4 plates. Spoon the vegetables over each entrée.

Turkey Burgers With Zucchini and Carrot

Courtesy of Real Simple Recipes
Courtesy of Real Simple Recipes

Ingredients

  • 3/4 pound ground turkey
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 3 tablespoons olive oil
  • 4 slices crusty bread
  • 4 small leaves Boston lettuce
  • 4 tablespoons mayonnaise (optional)
  • 2 teaspoons fresh lemon juice (optional)

Directions

  1. Heat broiler. In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no pink remains, 4 to 5 minutes per side.
  3. Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 ½ minutes.
  4. Transfer the bread to individual plates. Top with the lettuce and burgers. If desired, combine the mayonnaise and lemon juice and serve with the burgers.

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breakfast

Breakfast

Crustless Veggie Mini Quiches

Aim 4 Natural Mini Vege Quiche
Courtesy of Egg Beaters Recipes

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 6 saltine crackers, finely crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 cups frozen broccoli florets
  • 1/2 cup frozen whole kernel corn
  • 3/4 cup shredded reduced fat Cheddar cheese
  • 1 carton (16 oz each) Egg Beaters® Original

Directions

1.   Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.

2.    Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.

3.    Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.

Tip

Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.

Sweet Potato Breakfast Casserole

Courtesy of Egg Beaters Recipes
Courtesy of Egg Beaters Recipes

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/2 cup fat free milk
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 3 cups frozen sweet potato cubes
  • 3 frozen Banquet® Brown ‘N Serve(tm) Turkey Sausage patties, chopped
  • 1 cup 1% low-fat cottage cheese
  • 1/2 cup shredded reduced fat Cheddar cheese, divided

Directions

1. Preheat oven to 350°F. Spray 8×8-inch glass baking dish with cooking spray; set aside.

2. Combine Egg Beaters, milk, syrup, salt and pepper in large bowl. Add sweet potatoes, sausage, cottage cheese and 1/4 cup Cheddar cheese; stir to combine.

3. Pour mixture into prepared dish. Bake 70 to 75 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 5 minutes more or until cheese melts.

Tip

Short on time? Use a 13×9-inch glass baking dish and bake casserole about 35 minutes or until knife inserted in center comes out clean. If frozen sweet potato cubes are unavailable, microwave, peel and cube about 1 pound fresh sweet potatoes in their place.

Quick Vegetable Frittata

Courtesy of Egg Beaters Recipes
Courtesy of Egg Beaters Recipes

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 3/4 cup thinly sliced yellow onion
  • 3 cups chopped fresh spinach
  • 2 teaspoons finely chopped garlic
  • 1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained well
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon ground black pepper
  • 1 carton (16 oz each) Egg Beaters® Original

Directions

  1. Spray 10-inch ovenproof nonstick saute pan with cooking spray; heat over medium-high heat. Add onion; cook and stir 3 minutes or until onion is tender. Add spinach and garlic; cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes, vinegar and pepper.
  2. Pour Egg Beaters evenly over spinach mixture; cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan to allow Egg Beaters to run beneath. Repeat two times. Reduce heat to medium; cover. Cook 8 to 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.
  3. Uncover; place skillet under broiler. Broil 2 minutes or until top is set and lightly browned. Cut into 4 wedges.

Tip

To cook frittata completely on stove-top, pour Egg Beaters over spinach mixture; reduce heat to medium-low. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath in several places. Cover; continue cooking 4 minutes or until set.
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desserts

Desserts

Peach-Blueberry Bread Pudding

Courtesy of Egg Beaters Recipes
Courtesy of Egg Beaters Recipes

Ingredients 

  • PAM® Original No-Stick Cooking Spray
  • 5 cups day-old French bread cubes (1-inch cubes)
  • 1 can (15.25 oz each) sliced peaches in heavy syrup, drained, cut in bite-size pieces
  • 2/3 cup frozen unsweetened blueberries (do not thaw)
  • 2 cups fat free milk
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Reddi-wip Fat Free Dairy Whipped Topping, optional

Directions

  1. Preheat oven 350°F. Spray 8×8-inch baking dish with cooking spray. Add bread cubes, peaches and blueberries; toss lightly.
  2. Beat milk, Egg Beaters, sugar, vanilla, cinnamon and nutmeg with wire whisk until well blended; pour evenly over bread mixture.
  3. Bake 1 hour or until knife inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve. Top each serving with Reddi-wip, if desired.

Skinny Cheesecake

Courtesy of Egg Beaters Recipes
Courtesy of Egg Beaters Recipes

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup graham cracker crumbs
  • 1-1/2 cups fat free small curd cottage cheese
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/2 cup granulated sugar
  • 4 ounces fat free cream cheese, softened (4 oz = 1/2 of 8-oz pkg)
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • Assorted fresh fruit, optional

Directions

  1. Preheat oven 325°F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish.
  2. Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish.
  3. Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.

Tip

Great served with Reddi-wip® Fat Free Dairy Whipped Topping

Fudge Cheesecake with Cherry Sauce

Courtesy of Egg Beaters Recipes
Courtesy of Egg Beaters Recipes

Ingredients

  • PAM® Baking Spray
  • 3 chocolate wafer cookies, finely crushed (3 cookies = about 2 tbsp crumbs)
  • 1 can (16 oz each) water-packed pitted tart red cherries, undrained
  • 2 pkgs (8 oz each) Neufchatel cheese, reduced-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 cup vanilla lowfat yogurt
  • 1/4 cup Egg Beaters® Original
  • 2 tablespoons Egg Beaters® 100% Liquid Egg Whites
  • 2 tablespoons all-purpose flour
  • 6 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • Reddi-wip® Fat Free Dairy Whipped Topping, optional

Directions

  1. Preheat oven to 325°F. Spray 8-inch springform pan with baking spray. Sprinkle wafer crumbs evenly onto bottom and up side of pan; set aside. Drain cherries, reserving 1/2 cup of the liquid. Set aside.
  2. Beat Neufchatel cheese, 1/2 cup sugar and the cocoa powder in medium bowl with electric mixer on medium speed until well blended. Add yogurt, Egg Beaters Egg Product and Egg Whites and the flour; beat until well blended. Pour into prepared pan.
  3. Bake 45 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake; cool before removing rim of pan. Refrigerate at least 4 hours or until chilled. Cut into 12 slices.
  4. Combine the 1/2 cup reserved cherry liquid, 6 tablespoons sugar and the cornstarch in small saucepan. Cook over medium heat 2 to 4 minutes, or until mixture is thickened and translucent, stirring constantly. Gently stir in cherries. Serve warm or chilled spooned over the cheesecake slices. And top with a serving of Reddi-wip just before serving, if desired.

Tip

Use Your Microwave: To prepare sauce in the microwave, combine the reserved 1/2 cup cherry liquid, 6 tablespoons sugar and the cornstarch in medium microwavable bowl. Microwave on HIGH 2 to 3 minutes, or until mixture is thickened and translucent, stirring after each minute. Continue as directed.

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