ROTISSERIE CHICKEN AND SPINACH TOSTADAS
PREP TIME 4 MIN. – COOK TIME 11 MIN. READY IN 15 MIN. – SERVINGS 4
Cooking spray 8 corn tortillas 1 (9 oz) bag microwave-in-bag fresh spinach 1 (16 oz) can fat-free refried beans
2 tsp chili powder 2 cups shredded rotisserie chicken 1 cup shredded Monterey Jack cheese ½ cup salsa
LINGUINE WITH ANCHOVIES AND SHALLOTS
PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 4
12 oz linguine 3 tbsp olive oil 3 large shallots, peeled and thinly sliced ½ (2 oz) can anchovies in olive oil
½ tsp crushed red pepper 1 lemon 2 tbsp finely chopped parsley (optional)
STEP 1 Heat a large pot of salted water to a boil on high. Cook the linguine according to package directions, reserving ½ cup cooking liquid. STEP 2 Meanwhile, in an 8-inch skillet, heat the oil on medium-high. Add the shallots and season with salt. Cook until golden, 6–8 min., stirring often. Add the anchovies with some of the oil and crushed red pepper. Cook 2 min., until anchovies have dissolved, stirring and breaking them up. Remove from heat. STEP 3 Finely grate all of the zest and squeeze 2 tbsp juice from the lemon. Add both to skillet. Drain linguine and add to skillet along with reserved pasta water. Toss until well combined. Season with salt and pepper to taste. Garnish with the parsley, if desired.
PER SERVING: 443 CALORIES, 12G FAT, 2G SATURATED FAT, 6MG CHOLESTEROL, 269MG SODIUM, 69G CARBOHYDRATE, 4G FIBER, 5G SUGAR, 14G PROTEIN
STEP 1 Preheat oven to 425°F. Coat 2 large baking sheets with the cooking spray. Arrange the tortillas on baking sheets and lightly coat with cooking spray. Bake 3 min. Turn tortillas over and bake another 3 min., until golden on both sides. Remove from oven and let cool slightly. STEP 2 Meanwhile, microwave the spinach according to package directions and drain. STEP 3 Spread the beans onto tortillas and sprinkle with chili powder. Top with the chicken, spinach, and cheese. Bake 5–6 min., until cheese melts and edges are golden brown. Serve with the salsa.
SIMPLE SWAP: For a vegetarian meal, substitute cooked soy or plant- based crumbles for the chicken.
PER SERVING: 412 CALORIES, 13G FAT, 6G SATURATED FAT, 74MG CHOLESTEROL, 1087MG SODIUM, 42G CARBOHYDRATE, 11G FIBER, 2G SUGAR, 33G PROTEIN
SEARED TUNA BOWL WITH ORANGE VINAIGRETTE
PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 4
1 cup water 1 cup uncooked couscous 4 tbsp olive oil, divided 1 (12 oz) pkg Nature’s Promise Frozen Ahi Tuna Steaks, thawed
1 orange 2 tbsp reduced- sodium soy sauce 2 tbsp rice vinegar ½ (5 oz) pkg spring salad mix 1 avocado, peeled, pitted, and sliced
STEP 1 In a medium pot, heat the water to a boil on high. Season with salt and stir in the couscous. Cover pot and remove from heat. Let sit 5 min. STEP 2 Meanwhile, in a 10-inch nonstick skillet, heat 1 tbsp oil on medium-high. Season the tuna with salt and pepper. Add tuna to pan and cook 2–3 min. per side, until desired doneness. STEP 3 Into a small bowl, squeeze 3 tbsp juice from the orange. Whisk in the soy sauce, vinegar, and remaining 3 tbsp oil. Season with pepper to taste. STEP 4 Thinly slice tuna. Divide couscous among 4 bowls. Top with tuna, spring mix, and avocado. Drizzle vinaigrette over each bowl.
PER SERVING: 475 CALORIES, 22G FAT, 3G SATURATED FAT, 33MG CHOLESTEROL, 274MG SODIUM, 42G CARBOHYDRATE, 6G FIBER, 2G SUGAR, 28G PROTEIN
VISIT
SAVORYONLINE.COM FOR MORE RECIPES, VIDEOS, AND IDEAS 20 OCTOBER 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 |
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
