SOUR CREAM AND ONION POTATO TART
PREP TIME 10 MIN. – COOK TIME 35 MIN. READY IN 45 MIN. + COOLING TIME – SERVINGS 4
½ (17.65 oz) pkg frozen Taste of Inspirations® Puff Pastry, thawed ½ cup chive and onion cream cheese, at room temperature
1 medium yellow potato (about ½ lb) 2 tbsp olive oil 4 tbsp chopped chives, divided ¼ cup sour cream
STEP 1 Preheat oven to 425°F and line a baking sheet with parchment. Unfold the puff pastry onto prepared baking sheet and fold edges over ¼-inch to make a border. Using a fork, poke puff pastry all over. Spread the cream cheese over puff pastry, keeping away from pastry border. Season with salt and pepper. STEP 2 Thinly slice the potatoes using a knife or mandoline into ¹⁄8
-inch rounds
and add to a medium bowl. To bowl, add the oil, 2 tbsp chives, and season with salt and pepper. Toss to combine. Arrange potatoes on top of puff pastry in even layer, keeping away from border. Bake 30–35 min., until puff pastry is golden brown and potatoes are tender. Let cool 10 min. before serving. STEP 3 While tart is cooling, combine the sour cream and remaining 2 tbsp chives. To serve, dollop sour cream mixture over potato tart.
PER SERVING: 446 CALORIES, 35G FAT, 16G SATURATED FAT, 32MG CHOLESTEROL, 355MG SODIUM, 35G CARBOHYDRATE, 3G FIBER, 2G SUGAR, 6G PROTEIN
CHICKEN AND RICE SOUP
PREP TIME 10 MIN. – COOK TIME 38 MIN. READY IN 48 MIN. – SERVINGS 4
2 leeks, trimmed 2 tbsp olive oil 1 (32 oz) container low-sodium chicken broth 2½ cups water
²⁄³ cup short-grain white rice
1 lb boneless, skinless chicken thighs 1 (5 oz) pkg baby spinach and kale ½ lemon ¼ cup fresh chopped dill Hot sauce (as needed)
CHILI TOSTADA EGGS
PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 4
2 tbsp olive oil, divided 1 cup red enchilada sauce, divided 8 large eggs, divided 1 cup shredded Mexican-Style 4 Cheese Blend, divided
1 (16 oz) can vegetarian refried beans
8 corn tostadas 1 avocado, peeled, pitted, and cubed ¼ cup chopped fresh cilantro
STEP 1 Heat a 12-inch nonstick skillet on medium. Coat skillet with 1 tbsp oil. With ½ cup enchilada sauce, make four equal pools of sauce in skillet. Add 1 egg directly in the center of each pool of sauce. Season with salt and pepper. Cook 3–4 min., until whites are set. Using ½ cup cheese, sprinkle edges of each egg with the cheese and cook until crisped. Transfer eggs to a plate. Repeat with remaining oil, enchilada sauce, eggs, and cheese to make 4 more eggs. STEP 2 Meanwhile, transfer the refried beans to a microwave-safe container and heat in microwave until warm, about 2 min. Assemble the tostadas by layering each tostada with beans, eggs, avocado, and cilantro.
PER SERVING: 638 CALORIES, 37G FAT, 11G SATURATED FAT, 442MG CHOLESTEROL, 1161MG SODIUM, 43G CARBOHYDRATE, 10G FIBER, 4G SUGAR, 28G PROTEIN
STEP 1 Halve the leeks. Thinly slice white and light green parts of leeks and submerge in a large bowl of water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well. In a medium Dutch oven or heavy-bottom pot, heat the oil on medium-high. Add leeks and cook 6–8 min., until translucent and tender. Season with salt and pepper. STEP 2 To pot, add the chicken broth and water. Stir in the rice and chicken. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover lid halfway and let simmer 20–25 min., until chicken is cooked through. STEP 3 Using tongs, transfer chicken to a bowl. Let cool briefly, then shred meat with two forks. Return chicken to pot along with the spinach mixture. Continue to simmer, 4–5 min., stirring occasionally, until spinach mixture is wilted. STEP 4 Remove pot from heat and squeeze in juice from lemon half. Add the dill and season with salt and pepper. Divide soup among bowls. Drizzle with hot sauce, if desired.
PER SERVING: 358 CALORIES, 12G FAT, 2G SATURATED FAT, 107MG CHOLESTEROL, 284MG SODIUM, 35G CARBOHYDRATE, 2G FIBER, 3G SUGAR, 27G PROTEIN
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