15 MIN. CAESAR PASTA SALAD
PREP TIME 4 MIN. – COOK TIME 11 MIN. READY IN 15 MIN. – SERVINGS 4
12 oz rotini or fusilli ¹/³ cup mayonnaise ¼ cup grated
Parmesan, plus more to serve 2 tsp Santa Cruz® Organic Lemon Juice 1 tsp Dijon mustard ½ tsp Worcestershire sauce
¼ tsp garlic powder 1 (15 oz) can chickpeas, drained and rinsed 2 romaine hearts, finely chopped ½ cup homestyle Caesar croutons
12 MIN.
STEP 1 Bring a large pot of salted water to a boil on high. Cook the pasta according to package directions until al dente. Drain well in a colander and rinse with cold water to cool. Drain well again. STEP 2 Meanwhile, in a large bowl, whisk together the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, and garlic powder. Season with salt and pepper. STEP 3 To bowl with dressing, add the chickpeas, romaine hearts, and cooked pasta. Stir to coat. To serve, crumble the croutons over top, and sprinkle with more Parmesan cheese.
PER SERVING: 551 CALORIES, 18G FAT, 3G SATURATED FAT, 12MG CHOLESTEROL, 486MG SODIUM, 78G CARBOHYDRATE, 5G FIBER, 3G SUGAR, 17G PROTEIN
CHICKEN CAPRESE WRAPS
PREP TIME 12 MIN. – COOK TIME 0 MIN. READY IN 12 MIN. – SERVINGS 4
2 cups shredded rotisserie chicken ¼ cup nonfat plain Greek yogurt ¼ cup store- bought pesto ½ (8 oz) fresh ball mozzarella
1 medium tomato 1 tbsp balsamic vinegar 4 large spinach wraps 2 cups baby spinach
STEP 1 In a medium bowl, combine the chicken, yogurt, and pesto. Season with salt and pepper. Mix to combine. Thinly slice the mozzarella and tomato. Arrange on a plate and drizzle the vinegar over mozzarella and tomato slices. STEP 2 Onto each wrap, add ½ cup spinach leaves. Top with tomato slices, mozzarella, and chicken salad. Fold in sides of tortillas, roll up to close, and cut in half. Serve wraps immediately.
PER SERVING: 550 CALORIES, 24G FAT, 11G SATURATED FAT, 91MG CHOLESTEROL, 1224MG SODIUM, 43G CARBOHYDRATE, 2G FIBER, 4G SUGAR, 39G PROTEIN
15 MIN.
GRILLED SCALLOPS WITH GRILLED LEMON BUTTER
PREP TIME 8 MIN. – COOK TIME 7 MIN. READY IN 15 MIN. – SERVINGS 4
1 (16 oz) pkg Nature’s Promise® Sea Scallops, thawed Metal or soaked wooden skewers
2 tbsp olive oil, divided 1 lemon 1 clove garlic 4 tbsp butter 1 tbsp finely chopped parsley
STEP 1 Set grill or grill pan to medium-high. With paper towels, blot the scallops until very dry. Thread onto skewers. Brush all over with 1 tbsp oil. Season skewers with salt and pepper. STEP 2 Halve the lemon and brush cut sides with remaining 1 tbsp oil. Place scallops onto grill and cook 2 min. per side, until cooked through. STEP 3 Place lemon halves on grill, cut-sides down, and grill 2–3 min., until grill marks form. Transfer lemon halves and scallops to a platter. STEP 4 Into a medium microwave-safe bowl, with a garlic press, crush the garlic clove. Add the butter. Cover with vented plastic and microwave 1 min., until butter melts. Stir in the parsley and season with pepper to taste. Squeeze juice from grilled lemon into garlic butter and stir to combine. STEP 5 To serve, drizzle lemon butter over scallops.
TIP To prevent scallops from spinning around on skewers, thread scallops onto 2 parallel skewers.
PER SERVING: 245 CALORIES, 19G FAT, 8G SATURATED FAT, 58MG CHOLESTEROL, 537MG SODIUM, 5G CARBOHYDRATE, 0G FIBER, 0G SUGAR, 14G PROTEIN
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