A good balsamic vinegar makes all the difference in the roasted tomatoes, whose heat will immediately melt the soft Brie. There’s no need to cut the rind off the Brie, since it’s edible.
- * 1 teaspoon olive oil
- * 2 tablespoons balsamic vinegar
- * 1 tablespoon chopped fresh thyme
- * 1/4 teaspoon kosher salt
- * 1/8 teaspoon black pepper
- * 1/4 cup low-fat mayonnaise
- * 1 tablespoon whole-grain Dijon mustard
- * 2 teaspoons extra-virgin olive oil
- * 1 teaspoon balsamic vinegar
- * 1/8 teaspoon kosher salt
- * 2 cups fresh spinach
Use oil from the sun-dried tomatoes to prepare the vinaigrette for this zesty sandwich. Chilled green grapes are a cool side.
6 servings (serving size: 2 stuffed pita halves)
- * 2 tablespoons balsamic vinegar
- * 1 1/2 tablespoons sun-dried tomato oil
- * 1 tablespoon chopped drained oil-packed sun-dried tomatoes
- * 1/4 teaspoon freshly ground black pepper
- * 1/4 cup thinly sliced fresh basil
- * 3 cups mixed baby greens
Shanelle loves easy-to-make recipes like this one. These sandwiches taste great and pair protein with carbohydrates to keep your energy level up. You can substitute one (9-ounce) can of solid white tuna in water, drained, for the tuna steak.
4 servings (serving size: 1 pita half)
- * 1 hard-cooked egg
- * 1 teaspoon lemon juice
- * Dash of black pepper
- * Cooking spray
- * 1/4 cup diced celery
- * 1/4 cup raisins
- * 2 tablespoons minced green onions
- * 3 tablespoons reduced-fat mayonnaise
- * 1 teaspoon Dijon mustard
- * 1 1/3 cups torn Bibb lettuce
You can prepare the chicken salad up to a day ahead and refrigerate; assemble the sandwiches just before serving.
6 servings (serving size: 2 sandwiches)
- * Cooking spray
- * 2 1/2 tablespoons finely chopped onion
- * 1 1/2 tablespoons dark brown sugar
- * 3 tablespoons reduced-fat mayonnaise
- * 1/2 teaspoon curry powder
- * 1/8 teaspoon salt
- * 2 tablespoons dried cranberries
- * 1 teaspoon mayonnaise
- * 1 whole-wheat pita pocket
- * 1/4 cup sprouts
For a bit more spice in your wrap, add another teaspoon of chipotle chiles to the avocado spread.
- * 1/2 cup mashed peeled avocado
- * 1 1/2 tablespoons low-fat mayonnaise
- * 1 teaspoon fresh lime juice
- * 2 teaspoons chopped canned chipotle chiles in adobo sauce
- * 1/4 teaspoon salt
- * 1/4 teaspoon ground cumin
- * 1/4 teaspoon dried oregano
- * 1 cup shredded iceberg lettuce
- * 1/4 cup bottled salsa
Grilled flank steak with oranges and blue cheese combine in a sandwich that will make you the envy of coworkers when you open your lunch box. For the best results, use crusty rolls because they stay pleasantly crisp.
- * 2 tablespoons cider vinegar
- * 1 1/2 teaspoons extravirgin olive oil
- * 1/2 teaspoon grated orange rind
- * 1/8 teaspoon salt
- * 1/8 teaspoon freshly ground black pepper
- * 1 cup bagged prewashed baby spinach
- * 2 teaspoons salt
- * 1 tablespoon paprika
- * 1 teaspoon chili powder
- * 3 tablespoons vegetable oil
- * 21 whole cloves
- * 3 medium onions
- * Garnish: fresh cilantro sprig
Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
- * 1 teaspoon olive oil
- * 1 teaspoon kosher salt
- * 1/4 teaspoon freshly ground black pepper
- * 2 cups coarsely chopped onion
- * 1 cup dry red wine
- * 4 thyme sprigs
- * 1 bay leaf
Just a touch of toasted walnut oil, a sprinkling of chopped fresh herbs, and a handful of nuts transform simple rice into a special side dish.
- * 2 3/4 cups water
- * 1/4 cup dry white wine
- * 3/4 teaspoon salt
- * 1 1/2 cups uncooked long-grain rice
- * 1/4 cup finely chopped fresh flat-leaf parsley
- * 2 tablespoons toasted walnut oil
- * 1/4 teaspoon freshly ground black pepper