SPAGHETTI WITH SUN-DRIED TOMATO PESTO AND ARUGULA
READY IN 15 MIN. – SERVINGS 4 5 MIN.
SALAD WITH CHICKEN, WALNUTS, AND GOLDEN RAISINS
READY IN 5 MIN. – SERVINGS 4
1 (5 oz) pkg baby kale mix 2 cups shredded rotisserie chicken ½ cup golden raisins ½ cup chopped walnuts ½ cup balsamic vinaigrette 4 oz Cheddar cheese
STEP 1 To a large bowl, add the kale, chicken, raisins, walnuts, and vinaigrette. Toss to combine. STEP 2 Coarsely grate in the Cheddar and lightly toss. Season with salt and pepper to taste. Divide among 4 bowls to serve.
PER SERVING: 460 CALORIES, 30G FAT, 7G SATURATED FAT, 77MG CHOLESTEROL, 649MG SODIUM, 24G CARBOHYDRATE, 3G FIBER, 15G SUGAR, 27G PROTEIN
12 oz spaghetti ¼ cup packed parsley leaves 1 cup pitted mixed olives ½ cup sun-dried tomato pesto 1 tbsp lemon juice 2 cups packed arugula
STEP 1 Cook the spaghetti according to package directions, reserving ½ cup cooking water. STEP 2 Meanwhile, finely chop the parsley and chop the olives. STEP 3 Toss the cooked spaghetti with the pesto, lemon juice, parsley, olives, and reserved cooking water until well combined. Stir in the arugula. Season with salt and pepper to taste. Divide among 4 bowls.
PER SERVING: 501 CALORIES, 20G FAT, 3G SATURATED FAT, 5MG CHOLESTEROL, 689MG SODIUM, 67G CARBOHYDRATE, 3G FIBER, 3G SUGAR, 14G PROTEIN
15 MIN.
PORK LETTUCE WRAPS READY IN 15 MIN. – SERVINGS 4
15 MIN.
In a 12-inch nonstick skillet, heat 2 tbsp vegetable oil on medium. Add 1 tbsp minced garlic and cook 1 min., stirring often. Add 1 lb ground pork, 1 tbsp fish sauce, and 1 tbsp red curry paste. Cook 6–7 min., until pork is cooked through, breaking up with back of spoon. Season with salt and pepper to taste. Meanwhile, finely chop ½ cup packed mint leaves and separate 1 head Boston or Bibb lettuce leaves. Cut 1 lime into wedges. Stir 1 cup matchstick (shredded) carrots and mint into pork. Serve pork in lettuce cups with lime wedges.
PER SERVING: 405 CALORIES, 32G FAT, 10G SATURATED FAT, 82MG CHOLESTEROL, 506MG SODIUM, 8G CARBOHYDRATE, 4G FIBER, 2G SUGAR, 22G PROTEIN
VISIT
SAVORYONLINE.COM FOR MORE RECIPES, VIDEOS, AND IDEAS 66 FEBRUARY/MARCH 2020
SAVORYONLINE.COM
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88
