ORANGE BEEF STIR-FRY


PREP TIME 7 MIN. – COOK TIME 10 MIN. READY IN 17 MIN. – SERVINGS 4


LEMON-MAPLE DRUMSTICKS


PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. + MARINATING TIME – SERVINGS 4


¼ cup lemon juice ¼ cup maple syrup 2 tbsp stone ground mustard 2 tbsp olive oil


¼ tsp salt 8 chicken drumsticks Cooking spray


STEP 1 In a medium bowl, whisk together the lemon juice, maple syrup, mustard, oil, and salt until smooth. Transfer to a gallon- size resealable bag. Add the chicken. Seal bag, pressing out excess air. Gently toss to coat chicken. Place on a large plate and refrigerate 1–4 hours. STEP 2 Preheat oven to 425°F. Line a rimmed baking sheet with foil and coat foil with the cooking spray. Place chicken on baking sheet, leaving behind excess marinade. Bake 20 min., until drumsticks are cooked through.


TIP For crispier skin, broil 1–2 min. after chicken is cooked through.


PER SERVING: 269 CALORIES, 16G FAT, 3G SATURATED FAT, 83MG CHOLESTEROL, 330MG SODIUM, 15G CARBOHYDRATE, 0G FIBER, 14G SUGAR, 17G PROTEIN


1 lb flank steak 1 bunch green onions 1 (1-inch) chunk fresh ginger 2 navel oranges 1 tbsp reduced-sodium soy sauce


QUINOA SALAD WITH GRAPEFRUIT AND AVOCADO


PREP TIME 7 MIN. – COOK TIME 15 MIN. READY IN 22 MIN. – SERVINGS 4


1 cup dry quinoa 1 red grapefruit 3 tbsp red wine vinegar 2 tbsp lime juice ½ tsp sugar


3 tbsp olive oil 1 ripe avocado 6 cups arugula ¼ cup roasted, salted sunflower seeds


FROM YOUR LEMONS


GET MORE Remove stains and odors


from your cutting board by rubbing the surface with leftover lemon halves.


STEP 1 Cook the quinoa according to package directions. Let cool slightly. STEP 2 Meanwhile, with sharp paring knife, cut away all the peel from the grapefruit. Over a medium bowl, cut segments from between membranes. Squeeze any juice from leftover grapefruit pulp into a large bowl. STEP 3 To grapefruit juice in large bowl, add the vinegar, lime juice, sugar, and oil. Whisk until well combined. Pit, peel, and thinly slice the avocado. STEP 4 Add cooked quinoa to bowl with vinaigrette and toss until well combined. Add the arugula and toss. Season with salt to taste. Transfer quinoa mixture to a large serving platter. Arrange grapefruit and avocado slices on top. Garnish with the sunflower seeds.


PER SERVING: 415 CALORIES, 24G FAT, 3G SATURATED FAT, 0MG CHOLESTEROL, 71MG SODIUM, 43G CARBOHYDRATE, 9G FIBER, 7G SUGAR, 10G PROTEIN


2 tbsp rice wine vinegar 2 tbsp brown sugar 2 tbsp vegetable oil 1 tbsp minced garlic 1 (12 oz) pkg snow peas


STEP 1 Cut the steak into thin slices for stir-frying. Thinly slice the green onions. Peel and finely chop the ginger. Cut 1 orange into half-moon slices. Squeeze juice of second orange into a medium bowl. STEP 2 To juice, add the soy sauce, vinegar, brown sugar, and ginger. Whisk to combine. STEP 3 In a 12-inch skillet or wok, heat the oil on medium-high. Add beef and season with salt and pepper. Cook 4–5 min., until browned, stirring often. Transfer beef to a bowl. STEP 4 To same skillet, add green onions and garlic. Cook 30 sec., stirring constantly. Add orange slices, snow peas, and soy sauce mixture. Reduce heat to medium. Cook 3 min., stirring occasionally, until snow peas are tender and sauce has reduced. Return beef to skillet and stir together. Remove from heat.


TIP Serve with rice or Chinese noodles.


PER SERVING: 350 CALORIES, 17G FAT, 5G SATURATED FAT, 77MG CHOLESTEROL, 214MG SODIUM, 23G CARBOHYDRATE, 4G FIBER, 15G SUGAR, 28G PROTEIN


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