Year-Round Fresh pg. 71 6 serv. 3 points STOVE
1 c frozen shelled edamame
¼ c smooth peanut butter
3 T hoisin sauce
3 T rice vinegar
2 T water
2 t reduced-sodium soy sauce
¾ t hot sauce
1 lg scallion, sliced
1 t chopped, peeled fresh ginger
¾ t salt
6 c loosely packed thinly sliced Napa cabbage
2 c shredded cooked skinless boneless chicken breast
2 lg. carrots, shredded
1 English (seedless) cucumber, halved lengthwise and thinly sliced
1 c lightly packed whole fresh cilantro leaves
1. Bring small saucepan of water to a boil over medium-high heat. Add edamame and cook 5 minutes. Drain, rinse under cold water and pat dry. Transfer to large bowl.
2. Meanwhile, combine peanut butter, hoisin sauce, vinegar, water, soy sauce, hot sauce, scallion, ginger, and salt in blender and puree.
3. Add cabbage, chicken, carrots, cucumber, and cilantro to bowl with edamame. Add PB mixture and toss to combine. Serve immediately.
Sunday, April 21, 2019
Grilled Asian Chicken with Carrot-Cucumber Slaw
Year-Round Fresh pg.814 serv 2 points
4 (4 oz) boneless, skinless chicken breasts
2 T reduced- sodium soy sauce
2 T lime juice
1 garlic clove, minced
2 t chopped peeled fresh ginger
2 t honey
2 t canola oil
1 ½ t Asian (dark) sesame oil
¾ t salt
3 radishes, cut into matchstick strips
½ English (seedless) cucumber, cut into matchstick strips
2 T minced fresh cilantro
1 T minced fresh mint
1. Combine chicken, soy sauce, 1 T lime juice, garlic, ginger, 1 t honey, 1 t canola oil, and 1 t of sesame oil in large, Ziploc bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate 30 minutes.
2. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
3. Whisk together remaining 1 T lime juice, remaining 1 t honey, 1 t canola oil, ½ t sesame oil, and ¼ t salt in small bowl and set aside.
4. Remove chicken from marinade and discard marinade. Sprinkle chick with remaining ½ t of salt. Place on grill rack and grill, turning once, until cooked through, about 6-8 minutes.
5. Add lime juice mixture to radish mixture and toss to coat. Serve chicken with salad.
4 (4 oz) boneless, skinless chicken breasts
2 T reduced- sodium soy sauce
2 T lime juice
1 garlic clove, minced
2 t chopped peeled fresh ginger
2 t honey
2 t canola oil
1 ½ t Asian (dark) sesame oil
¾ t salt
3 radishes, cut into matchstick strips
½ English (seedless) cucumber, cut into matchstick strips
2 T minced fresh cilantro
1 T minced fresh mint
1. Combine chicken, soy sauce, 1 T lime juice, garlic, ginger, 1 t honey, 1 t canola oil, and 1 t of sesame oil in large, Ziploc bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate 30 minutes.
2. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
3. Whisk together remaining 1 T lime juice, remaining 1 t honey, 1 t canola oil, ½ t sesame oil, and ¼ t salt in small bowl and set aside.
4. Remove chicken from marinade and discard marinade. Sprinkle chick with remaining ½ t of salt. Place on grill rack and grill, turning once, until cooked through, about 6-8 minutes.
5. Add lime juice mixture to radish mixture and toss to coat. Serve chicken with salad.
Cajun pork chops with pineapple-rum salsa
pg 238 Year Round fresh 4 servings; 6 points
2 t Cajun seasoning
1 t paprika
4 (4 oz) lean center-cut boneless pork loin chops, trimmed
2 T dark rum
4 t brown sugar
1 ½ c diced fresh pineapple
1 plum tomato, diced
¼ small red onion, chopped
¼ c coarsely chopped fresh cilantro
1 t chopped jalapeno pepper
Pinch salt
1. Stir together Cajun seasoning and paprika in small bowl. Rub porch chops all over with spice mixture.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Add pork chops and cook, turning once, until instant-read thermometer inserted into sides of chops reads 145, 6-8 minutes.
3. Meanwhile combine rum and bown sugar in medium bowl and stir together imtil sugar dissolves. Add pineapple, tomato, onion, cilantro, jalapeno, and salt, and stir gently to combine. Serve pork with salsa.
2 t Cajun seasoning
1 t paprika
4 (4 oz) lean center-cut boneless pork loin chops, trimmed
2 T dark rum
4 t brown sugar
1 ½ c diced fresh pineapple
1 plum tomato, diced
¼ small red onion, chopped
¼ c coarsely chopped fresh cilantro
1 t chopped jalapeno pepper
Pinch salt
1. Stir together Cajun seasoning and paprika in small bowl. Rub porch chops all over with spice mixture.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Add pork chops and cook, turning once, until instant-read thermometer inserted into sides of chops reads 145, 6-8 minutes.
3. Meanwhile combine rum and bown sugar in medium bowl and stir together imtil sugar dissolves. Add pineapple, tomato, onion, cilantro, jalapeno, and salt, and stir gently to combine. Serve pork with salsa.
Turkey, Swiss, and avocado panini
p. 230 Year Round Fresh 2 servings 10 points
4 (1 oz) slices multigrain bread
1 ½ T wasabi sauce
½ c loosely packed baby spinach
1 small plum tomato sliced
½ ripe avocado, thinly sliced
6 oz reduced-sodium sliced deli turkey
2 oz reduced-fat sliced Swiss cheese
1. Spread one side of bread slices with wasabi sauce. Layer 2 slices of bread evenly with spinach, tomato, avocado, turkey, and Swiss cheese. Top with remaining bread slices.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place sandwiches in pan and top with another heavy skillet to weigh them. Cook until cheese is melted and tolls are golden brown and crispy, about 2 minutes on each side.
4 (1 oz) slices multigrain bread
1 ½ T wasabi sauce
½ c loosely packed baby spinach
1 small plum tomato sliced
½ ripe avocado, thinly sliced
6 oz reduced-sodium sliced deli turkey
2 oz reduced-fat sliced Swiss cheese
1. Spread one side of bread slices with wasabi sauce. Layer 2 slices of bread evenly with spinach, tomato, avocado, turkey, and Swiss cheese. Top with remaining bread slices.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place sandwiches in pan and top with another heavy skillet to weigh them. Cook until cheese is melted and tolls are golden brown and crispy, about 2 minutes on each side.
Lemon chicken with tomato, olive, and feta salad
pg 223 Year-round fresh 4 servings 1 point
4 (5 oz) thin-sliced skinless boneless chicken cutlets
Grated zest and juice of 1 lemon
½ t salt
¼ t black pepper
1 pint grape tomatoes, halved
¼ c pitted Kalamata olives, coarsely chopped
¼ c crumbled, red-fat feta cheese
2 T thinly sliced fresh mint
1 ½ t olive oil
1. Heat ridged grill pan over medium-high heat. Sprinkle chicken with lemon zest, salt, and 1/8 t pepper. Lightly spray chicken with olive oil nonstick spray. Place chicken in grill pan and cook, turning chicken once, uuntil cooked through, about 8 minutes.
2. Meanwhile, to make salad, combine lemon juice, tomatoes, olives, feta, mint, oil, and remaining 1/8 t pepper in medium bowl and toss to mix well.
4 (5 oz) thin-sliced skinless boneless chicken cutlets
Grated zest and juice of 1 lemon
½ t salt
¼ t black pepper
1 pint grape tomatoes, halved
¼ c pitted Kalamata olives, coarsely chopped
¼ c crumbled, red-fat feta cheese
2 T thinly sliced fresh mint
1 ½ t olive oil
1. Heat ridged grill pan over medium-high heat. Sprinkle chicken with lemon zest, salt, and 1/8 t pepper. Lightly spray chicken with olive oil nonstick spray. Place chicken in grill pan and cook, turning chicken once, uuntil cooked through, about 8 minutes.
2. Meanwhile, to make salad, combine lemon juice, tomatoes, olives, feta, mint, oil, and remaining 1/8 t pepper in medium bowl and toss to mix well.
Spicy turkey, apple, and spinach panini
pg 189 Year-Round Fresh 6 points 4 serv.
2 T reduced-fat chipotle mayonnaise
4 (1 ½ oz) slices multigrain bread
16 very thin apple slices
6 oz thinly sliced skinless deli smoked turkey breast
1 c loosely packed baby spinach
2 (1 oz)slices reduced-fat Cheddar
1. Spread ½ T mayo on one side of each bread slice. Top 2 bread slices evenly with apple slices, turkey, spinach, and Cheddar. Top with remaining 2 bread slices mayo side down. Lightly spray sandwiches with olive oil nonstick spray.
2. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat. Place sandwiches in pan and tip with another heavy skillet to weight them. Cook until cheese is melted and bread is golden brown and crispy, 2-3 minutes on each side (or grillsandwich in panini press). Cut each sandwich in half.
2 T reduced-fat chipotle mayonnaise
4 (1 ½ oz) slices multigrain bread
16 very thin apple slices
6 oz thinly sliced skinless deli smoked turkey breast
1 c loosely packed baby spinach
2 (1 oz)slices reduced-fat Cheddar
1. Spread ½ T mayo on one side of each bread slice. Top 2 bread slices evenly with apple slices, turkey, spinach, and Cheddar. Top with remaining 2 bread slices mayo side down. Lightly spray sandwiches with olive oil nonstick spray.
2. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat. Place sandwiches in pan and tip with another heavy skillet to weight them. Cook until cheese is melted and bread is golden brown and crispy, 2-3 minutes on each side (or grillsandwich in panini press). Cut each sandwich in half.
Sweet potato-spice truffles
pg 166 Year-Round Fresh 3 points…makes 48 total OVEN 3 truffles=1 serving
1 medium sweet potato (about ½ lb)
¼ c whole blanched almonds, toasted
6 pitted medjool dates (1/2 cup)
2/3 c quick-cooking oats
2 T packed dark brown sugar
½ t pumpkin pie spice
¼ c unsweetened shredded coconut, toasted
1. Preheat oven to 400. Line small baking pan with foil
2. Prick sweet potato with knife several times and place in prepared pan. Bake until tender, about 1 hour. Cut in half, lengthwise, and let cool completely. Remove flesh and discard peel.
3. Finely chop almonds in food processor. Remove and set aside 2 T of almonds. Add dates to food processor and puree. Add sweet potato, 1/3 c of oats, brown sugar, and pie spice and puree. Scrape potato mixture into small bowl and stir in remaining oats. Cover and refrigerate 2 hours.
4. Combine reserved 2 T almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into ¾” balls. Roll in coconut mixture. Store in covered container in refrigerator up to 4 days. Serve chilled.
In my opinion: Way too much work. No need to roll in balls, put in casserole dish. Yummy!
1 medium sweet potato (about ½ lb)
¼ c whole blanched almonds, toasted
6 pitted medjool dates (1/2 cup)
2/3 c quick-cooking oats
2 T packed dark brown sugar
½ t pumpkin pie spice
¼ c unsweetened shredded coconut, toasted
1. Preheat oven to 400. Line small baking pan with foil
2. Prick sweet potato with knife several times and place in prepared pan. Bake until tender, about 1 hour. Cut in half, lengthwise, and let cool completely. Remove flesh and discard peel.
3. Finely chop almonds in food processor. Remove and set aside 2 T of almonds. Add dates to food processor and puree. Add sweet potato, 1/3 c of oats, brown sugar, and pie spice and puree. Scrape potato mixture into small bowl and stir in remaining oats. Cover and refrigerate 2 hours.
4. Combine reserved 2 T almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into ¾” balls. Roll in coconut mixture. Store in covered container in refrigerator up to 4 days. Serve chilled.
In my opinion: Way too much work. No need to roll in balls, put in casserole dish. Yummy!
Roasted Cauliflower “Steaks” with Tomato-Basil vinaigrette
Year-Round Fresh pg. 135 OVEN 4 serv 1 Point
1 head cauliflower (about 2 lbs)
¾ t salt
1 t grated lemon zest
1 lg plum tomato, finely chopped
¼ c chopped fresh basil
2 T rice vinegar
2 t extra virgin olive oil
1 small garlic clove, crushed
½ oz shaved Parmesan
1. Preheat oven to 375. Line large rimmed baking sheet with nonstick foil.
2. Trim green leaves and stem from cauliflower, leaving core intact so slices will hold together. Cut cauliflower into ¾ “ thick slices.
3. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add cauliflower in batches and cook until browned in spots, about 3 minutes per side. Transfer to prepared baking sheet in single layer. Spray cauliflower lightly with nonstick spray. Sprinkle with ½ t of salt and the lemon zest. Bake until tender, about 20 minutes.
4. Meanwhile, stir together tomato, basil, vinegar, oil, garlic, and remaining ¼ t salt in small bowl. Transfer cauliflower to serving platter and spoon tomato mixture over top. Sprinkle with Parmesan. (1/4 cauliflower)
1 head cauliflower (about 2 lbs)
¾ t salt
1 t grated lemon zest
1 lg plum tomato, finely chopped
¼ c chopped fresh basil
2 T rice vinegar
2 t extra virgin olive oil
1 small garlic clove, crushed
½ oz shaved Parmesan
1. Preheat oven to 375. Line large rimmed baking sheet with nonstick foil.
2. Trim green leaves and stem from cauliflower, leaving core intact so slices will hold together. Cut cauliflower into ¾ “ thick slices.
3. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add cauliflower in batches and cook until browned in spots, about 3 minutes per side. Transfer to prepared baking sheet in single layer. Spray cauliflower lightly with nonstick spray. Sprinkle with ½ t of salt and the lemon zest. Bake until tender, about 20 minutes.
4. Meanwhile, stir together tomato, basil, vinegar, oil, garlic, and remaining ¼ t salt in small bowl. Transfer cauliflower to serving platter and spoon tomato mixture over top. Sprinkle with Parmesan. (1/4 cauliflower)
Flank Steak with Cherry Tomatoes and Basil
Year-Round Fresh pg. 87 4 serv. 5 points
1 lb lean flank steak, trimmed
¼ c plus 1 T balsamic vinegar
¾ t salt
¼ t black pepper
3 t olive oil
2 garlic cloves, minced
3 c cherry tomatoes
½ c chopped fresh basil
1. Place steak in large shallow dish, drizzle with ¼ c of vinegar, and turn to coat. Cover and refrigerate 30 minutes.
2. Remove steak from vinegar and pat dry with paper towels. Discard vinegar. Sprinkle steak with ½ t salt and the pepper.
3. Heat 2 t oil in large heavy skillet over medium-high. Add steak and cook, turning occasionally, until instant-read thermometer inserted into center of steak registers 145 degrees, 8-10 minutes. Transfer to cutting board and let stand 5 minutes.
4. Meanwhile, heat remaining 1 t of oil in medium nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes and cook, stirring often, just until tomatoes begin to shrivel, about 4 minutes. Remove from heat and stir in remaining 1 T vinegar, basil, and remaining ¼ t salt. Cut steak thinly across grain into 12 slices. Serve steak with tomatoes. 1 serving-3 slices steak & 2/3 c tomatoes
1 lb lean flank steak, trimmed
¼ c plus 1 T balsamic vinegar
¾ t salt
¼ t black pepper
3 t olive oil
2 garlic cloves, minced
3 c cherry tomatoes
½ c chopped fresh basil
1. Place steak in large shallow dish, drizzle with ¼ c of vinegar, and turn to coat. Cover and refrigerate 30 minutes.
2. Remove steak from vinegar and pat dry with paper towels. Discard vinegar. Sprinkle steak with ½ t salt and the pepper.
3. Heat 2 t oil in large heavy skillet over medium-high. Add steak and cook, turning occasionally, until instant-read thermometer inserted into center of steak registers 145 degrees, 8-10 minutes. Transfer to cutting board and let stand 5 minutes.
4. Meanwhile, heat remaining 1 t of oil in medium nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes and cook, stirring often, just until tomatoes begin to shrivel, about 4 minutes. Remove from heat and stir in remaining 1 T vinegar, basil, and remaining ¼ t salt. Cut steak thinly across grain into 12 slices. Serve steak with tomatoes. 1 serving-3 slices steak & 2/3 c tomatoes
Lemon-marinated grilled summer squash with dill
4 serv 1 point GRILL Year-Round Fresh pg. 80
Grated zest and juice of 1 large lemon
1 T olive oil
1 t white balsamic vinegar
½ t salt
¼ t black pepper
2 yellow summer squash, halved crosswise and cut lengthwise into thick slices
2 zucchini, halved crosswise and cut lengthwise into thick slices
1 T small fresh dill sprig
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Stir together lemon zest, juice, and oil, vinegar, salt, and pepper in large bowl. Add squash and zucchini and toss to coat. Let stand at room temperature about 15 minutes.
3. Remove vegetables from marinade; reserve marinade in bowl. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8-10 minutes.
4. Return vegetables to bowl with marinade. Add dill and toss to coat. Serve warm, at room temp, or chilled. (3/4 c is one serving)
One of my FAVORITES! Serve with
Lemon-Chive Potatoes and Grilled Zucchini with Feta and Lemon
Grated zest and juice of 1 large lemon
1 T olive oil
1 t white balsamic vinegar
½ t salt
¼ t black pepper
2 yellow summer squash, halved crosswise and cut lengthwise into thick slices
2 zucchini, halved crosswise and cut lengthwise into thick slices
1 T small fresh dill sprig
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Stir together lemon zest, juice, and oil, vinegar, salt, and pepper in large bowl. Add squash and zucchini and toss to coat. Let stand at room temperature about 15 minutes.
3. Remove vegetables from marinade; reserve marinade in bowl. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8-10 minutes.
4. Return vegetables to bowl with marinade. Add dill and toss to coat. Serve warm, at room temp, or chilled. (3/4 c is one serving)
One of my FAVORITES! Serve with
Lemon-Chive Potatoes and Grilled Zucchini with Feta and Lemon
Cinnamon French Toast with Raspberries
Year-Round Fresh pg. 61 serv 6 3 points STOVE
2 lg egg whites
1 large egg
1/3 c low-fat milk
2 T light brown sugar
½ t cinnamon
½ t vanilla extract
6 slices light whole wheat bread
1 ½ t canola oil
3 c raspberries
1 ½ t confectioners sugar
1. Whisk together egg whites, egg, milk, brown sugar, cinnamon, and vanilla in large shallow dish.
2. Dip each slice of bread in egg mixture, turning several times to coat.
3. Heat ½ t of oil in large nonstick skillet over medium heat. Add 2 slices of bread and cook, turning once, until golden brown, about 6 minutes. Repeat with remaining ½ t oil and remaining bread. Cut each slice in half on diagonal. Top with raspberries and sprinkle with confectioners’ sugar.
2 lg egg whites
1 large egg
1/3 c low-fat milk
2 T light brown sugar
½ t cinnamon
½ t vanilla extract
6 slices light whole wheat bread
1 ½ t canola oil
3 c raspberries
1 ½ t confectioners sugar
1. Whisk together egg whites, egg, milk, brown sugar, cinnamon, and vanilla in large shallow dish.
2. Dip each slice of bread in egg mixture, turning several times to coat.
3. Heat ½ t of oil in large nonstick skillet over medium heat. Add 2 slices of bread and cook, turning once, until golden brown, about 6 minutes. Repeat with remaining ½ t oil and remaining bread. Cut each slice in half on diagonal. Top with raspberries and sprinkle with confectioners’ sugar.
Spice-crusted roast pork tenderloin with watercress salad
Year-Round Fresh pg. 31 4 serv 4 points oven
Pork:
1 garlic clove, minced
2 t chili powder
1 t ground cumin
½ t ground coriander
¼ t salt
¼ t black pepper
1 (1 pound) lean pork tenderloin, trimmed
1 t olive oil
Salad:
2 T orange juice
2 T lime juice
1 scallion, thinly sliced
1 ½ t canola oil
1 T lemon juice
1 t sugar
1 garlic clove, minced
¼ t salt
¼ t black pepper
6 c loosely packed trimmed watercress sprigs or baby greens
1 c grape or cherry tomatoes, halved
1. Preheat oven to 425
2. To make pork, combine garlic, chili powder, cumin, coriander, salt, and pepper in small bowl. Rub seasoning on all sides of tenderloin.
3. Heat oil in large, ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and bake until instant-read thermometer inserted into center registers 145 degrees, 15-20 minutes. Let pork rest 5 minutes, then cut into 24 slices.
4. Meanwhile, to make dressing, whisk together OJ, lime juice, scallion, oil, lemon juice, sugar, garlic, salt, and pepper in small bowl.
5. Arrange watercress and tomatoes on serving platter. Top with tenderloin slices; drizzle with dressing. 6 slices=1 serving
Pork:
1 garlic clove, minced
2 t chili powder
1 t ground cumin
½ t ground coriander
¼ t salt
¼ t black pepper
1 (1 pound) lean pork tenderloin, trimmed
1 t olive oil
Salad:
2 T orange juice
2 T lime juice
1 scallion, thinly sliced
1 ½ t canola oil
1 T lemon juice
1 t sugar
1 garlic clove, minced
¼ t salt
¼ t black pepper
6 c loosely packed trimmed watercress sprigs or baby greens
1 c grape or cherry tomatoes, halved
1. Preheat oven to 425
2. To make pork, combine garlic, chili powder, cumin, coriander, salt, and pepper in small bowl. Rub seasoning on all sides of tenderloin.
3. Heat oil in large, ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and bake until instant-read thermometer inserted into center registers 145 degrees, 15-20 minutes. Let pork rest 5 minutes, then cut into 24 slices.
4. Meanwhile, to make dressing, whisk together OJ, lime juice, scallion, oil, lemon juice, sugar, garlic, salt, and pepper in small bowl.
5. Arrange watercress and tomatoes on serving platter. Top with tenderloin slices; drizzle with dressing. 6 slices=1 serving
Scrambled egg, goat cheese, and tomato sandwiches
Year-Round Fresh pg. 55 4 serv 4 points
6 large eggs
½ t salt
1/8 t black pepper
2 t canola oil
2 oz goat cheese, crumbled
2 light whole-grain English muffins, split and toasted
4 (1/2”) slices of large tomato
2 T chopped fresh basil
1. Whisk together eggs, salt, and pepper in medium bowl.
2. Heat oil in large nonstick skillet over medium-low heat. Add egg mixture to skillet and cook, stirring gently, 2 minutes. Add goat cheese and continue to cook and stir, until eggs are set but still moist, 1 minute longer.
3. Divide English muffin halves among 4 plates. Top each with tomato slice and then eggs. Sprinkle with basil and serve at once.
6 large eggs
½ t salt
1/8 t black pepper
2 t canola oil
2 oz goat cheese, crumbled
2 light whole-grain English muffins, split and toasted
4 (1/2”) slices of large tomato
2 T chopped fresh basil
1. Whisk together eggs, salt, and pepper in medium bowl.
2. Heat oil in large nonstick skillet over medium-low heat. Add egg mixture to skillet and cook, stirring gently, 2 minutes. Add goat cheese and continue to cook and stir, until eggs are set but still moist, 1 minute longer.
3. Divide English muffin halves among 4 plates. Top each with tomato slice and then eggs. Sprinkle with basil and serve at once.
Filets mignons with spring onion salsa verde
Year-Round Fresh pg. 28 4 serv. 4 points STOVE
3 t olive oil
½ Vidalia or other sweet onion, thinly sliced
1 garlic clove, minced
1/8 t red pepper flakes
2/3 c ch. Flat-leaf parsley
1/3 c finely ch. Fresh basil
1 T drained capers
½ t grated lemon zest
1 T lemon juice
¾ t salt
4 (4 oz) lean filets mignons, trimmed
1/8 t coarsely ground black pepper
2 small radishes, very thinly sliced
1. Heat 2 t of oil in skillet over medium heat. Add onion , garlic, and red pepper flakes and cook, stirring constantly, until onion is crisp-tender 2 minutes. Transfer to medium bowl and stir in parsley, basil , capers, lemon zest, and juice, and ¼ t salt. Transfer to bowl and cover to keep warm.
2. Wipe out skillet. Heat remaining 1 t oil in same skillet over medium-high heat. Sprinkle steaks with remaining ½ t of salt and the black pepper. Add steaks to skillet and cook, turning once, until instant-read thermometer inserted into sides of steaks registers 145 degrees, 4-5 minutes. Serve steaks with onion mixture and top with sliced radishes.
3 t olive oil
½ Vidalia or other sweet onion, thinly sliced
1 garlic clove, minced
1/8 t red pepper flakes
2/3 c ch. Flat-leaf parsley
1/3 c finely ch. Fresh basil
1 T drained capers
½ t grated lemon zest
1 T lemon juice
¾ t salt
4 (4 oz) lean filets mignons, trimmed
1/8 t coarsely ground black pepper
2 small radishes, very thinly sliced
1. Heat 2 t of oil in skillet over medium heat. Add onion , garlic, and red pepper flakes and cook, stirring constantly, until onion is crisp-tender 2 minutes. Transfer to medium bowl and stir in parsley, basil , capers, lemon zest, and juice, and ¼ t salt. Transfer to bowl and cover to keep warm.
2. Wipe out skillet. Heat remaining 1 t oil in same skillet over medium-high heat. Sprinkle steaks with remaining ½ t of salt and the black pepper. Add steaks to skillet and cook, turning once, until instant-read thermometer inserted into sides of steaks registers 145 degrees, 4-5 minutes. Serve steaks with onion mixture and top with sliced radishes.
Mini Chocolate Banana Cupcakes with Peanut Butter Frosting
24 serv 3 points Cook Up Comfort
¾ c all purpose flour
1/3 c unsweetened cocoa powder
1 t baking powder
1 t baking soda
¼ t fine salt
3 ripe small bananas, mashed
¼ c plain low-fat Greek yogurt
1/3 c sugar
1 lg egg
1 t vanilla extract
2/3 c semi-sweet chocolate chips
1 c frozen light whipped topping, thawed
3 T creamy peanut butter
Flaky sea salt optional
1. Preheat oven to 350
2. Whisk together flour through salt in small bowl. Mix together bananas through vanilla in large bowl. With rubber spatula, fold flour mixture into banana mixture just until combined; gently stir in chocolate chips.
3. Spray 24 minu cup muffin pan with nonstick spray or line with paper liners; fill each with 1 heaping tablespoon batter. Bake until toothpick inserted into center of muffin comes out clean, about 13 minutes. Let cool in pan on wire rack about 45 minutes.
4. Meanwhile, to make frosting, whisk together whipped topping and peanut butter until light and fluffy. Frost each cupcake with 1 rounded teaspoon of frosting; refrigerate until ready to serve. Sprinkle tops with a few grains of sea salt.
¾ c all purpose flour
1/3 c unsweetened cocoa powder
1 t baking powder
1 t baking soda
¼ t fine salt
3 ripe small bananas, mashed
¼ c plain low-fat Greek yogurt
1/3 c sugar
1 lg egg
1 t vanilla extract
2/3 c semi-sweet chocolate chips
1 c frozen light whipped topping, thawed
3 T creamy peanut butter
Flaky sea salt optional
1. Preheat oven to 350
2. Whisk together flour through salt in small bowl. Mix together bananas through vanilla in large bowl. With rubber spatula, fold flour mixture into banana mixture just until combined; gently stir in chocolate chips.
3. Spray 24 minu cup muffin pan with nonstick spray or line with paper liners; fill each with 1 heaping tablespoon batter. Bake until toothpick inserted into center of muffin comes out clean, about 13 minutes. Let cool in pan on wire rack about 45 minutes.
4. Meanwhile, to make frosting, whisk together whipped topping and peanut butter until light and fluffy. Frost each cupcake with 1 rounded teaspoon of frosting; refrigerate until ready to serve. Sprinkle tops with a few grains of sea salt.
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