core recipes


Make these recipes ahead of time and assemble them with a few new ingredients to create four unique and delicious meals later in the week.


Roasted pork tenderloins


Blanched broccoli florets


Roasted potatoes


step-


Roasted pork tenderloins


Preheat oven to 425°F. step 1 Season 2 (1¼ lb each) pork tenderloins with salt and pepper.


In 12-inch skillet, heat 1 tbsp canola oil on high. Add pork and cook


step 2 Caramelized onions


2 (1¼ lb) pork tenderloins 2 (12 oz) pkgs broccoli florets 2 lbs red or yellow baby potatoes 3 medium yellow onions (2 lbs) 1 heart romaine lettuce 3 plum tomatoes 1 clove garlic 2 sprigs parsley ½ tbsp fresh thyme ¼ cup chopped basil 3 lemons


90 MARCH 2018 Caesar dressing shopping list


1 (16 oz) pkg raw peeled deveined shrimp 1 cup reduced-fat mayonnaise 2 tbsp Dijon mustard ½ cup +1 tbsp olive oil 3 tbsp canola oil 1 tbsp Italian seasoning 1 chile from a can of chipotle chiles in adobo 12 (6-inch) small fajita flour tortillas 1 (20 oz) pkg fresh cheese tortellini


½ cup grated Parmesan cheese 4 tbsp butter 1 cup shredded Gruyère cheese ½ cup low-fat milk ¼ cup low-fat sour cream 1 (17.6 oz) box puff pastry 1 cup frozen peas


Transfer pork to foil-lined baking sheet. Roast 15–20 min., until a meat thermometer placed in


step 3


thickest part of meat reaches 145°F, flipping halfway through.


Cool completely and refrigerate. Store it 5–7 min., until browned on all sides.


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