KALE CAESAR PASTA SALAD


MUSHROOM AND VEGGIE FRIED RICE


Pasta salad with a garlicky yogurt-based Caesar dressing is a crowd-pleasing dish that’s easy to load up with extra veggies.


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 6


½ (16 oz) box Nature’s Promise Organic Whole Wheat Rotini 1 clove garlic 1 cup nonfat plain yogurt 2 tbsp Dijon mustard


3 tbsp grated Parmesan 2 tbsp lemon juice 1 bunch kale 1 pint Nature’s Promise Organic Grape Tomatoes


STEP 1 Cook the rotini according to package directions. Drain. STEP 2 Meanwhile, into a large bowl, with a garlic press, crush the garlic. Whisk in the yogurt, mustard, Parmesan, lemon juice, and 3 tbsp water. Season with salt and pepper to taste. STEP 3 Tear kale leaves from tough stems. Thinly slice leaves and add to dressing. Toss until well combined. Halve the tomatoes and add to kale mixture, along with drained pasta. Toss until well mixed. Serve immediately or cover and refrigerate up to 4 hours.


Per serving: 188 calories, 2g fat, 1g saturated fat, 3mg cholesterol, 196mg sodium, 35g carbohydrate, 4g fiber, 5g sugar, 10g protein


This lighter version of a takeout classic has reduced carbs, thanks to a mix of cauliflower rice and brown rice.


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


1 tbsp canola oil ¾ cup diced onions ½ (16 oz) pkg chopped kale 1 (3.5 oz) pkg sliced shiitake mushrooms 1 (12 oz) pkg Nature’s Promise Organic Cauliflower Rice 1 cup frozen shelled edamame, thawed


1 cup frozen corn and peas, thawed 1 (8.8 oz) pkg Nature’s Promise Free from Whole Grain Brown Rice 1 tbsp reduced- sodium soy sauce 1 tbsp toasted sesame oil


STEP 1 In a deep 12-inch nonstick skillet or wok, heat the oil on medium-high. Add the onions. Cook 5 min., until golden, stirring often. Add the kale in batches, stirring until wilted. Add the mushrooms and cook 5 min. Season with salt. STEP 2 To same skillet, add the cauliflower rice. Cook 2 min., stirring often. Stir in the edamame and corn and peas. Cook 4 min., until warm. STEP 3 Break up the brown rice in the bag and add to skillet, along with the soy sauce and sesame oil. Cook 2 min., stirring often.


Per serving: 403 calories, 11g fat, 1g saturated fat, 0mg cholesterol, 364mg sodium, 66g carbohydrate, 8g fiber, 5g sugar, 13g protein


JANUARY 2019 99


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  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124