Grilled Rib-Eye with Tomato Salad & Chimichurri Sauce

ChefGrilled Rib-Eye with Tomato Salad & Chimichurri Sauce
This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.

Ingredients

CHIMICHURRI SAUCE
1 cup packed flat-leaf parsley leaves (from 1 large bunch)
1 small clove garlic, chopped
3 tablespoons distilled white vinegar
4 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground chipotle pepper or cayenne pepper
TOMATO SALAD
4 medium tomatoes, cut into wedges
½ cup thinly sliced sweet onion
2 teaspoons extra-virgin olive oil
1 tablespoon distilled white vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
GRILLED RIB-EYE
1 lb. boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions
½ teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground pepper

Method
1. To prepare the sauce: Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, 1/2 teaspoon salt and chipotle (or cayenne) pepper; stir to combine.
2. Preheat grill to high.
3. To prepare the salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
4. To prepare the steak: Rub steak with oil. Season on both sides with salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of the Chimichurri Sauce on top.
Notes
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate Chimichurri Sauce for up to 2 days.

9 WW SmartPoints
Prep
• Active: 45 Minutes
• Total Time: 45 Minutes

Source: EatingWell: June/July 2006 (Servings: 4 | Yield: 1 steak & 1 cup salad per serving)




Seared Salmon with Pesto Fettuccine

ChefSeared Salmon with Pesto Fettuccine
The brightness of basil pesto is a nice match for the buttery flavor of salmon in this quick and healthy dinner recipe. Refrigerated pesto, found near fresh sauces and salsas at most stores, is prettier and has a better taste than jarred.

Ingredients

8 ounces whole-wheat fettuccine
⅔ cup pesto
1 ¼ lbs. wild salmon (see Tip), skinned and cut into 4 portions
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil

Method
1. Bring a large pot of water to a boil. Add fettuccine and cook until just tender, about 9 minutes. Drain and transfer to a large bowl. Toss with pesto.
2. Meanwhile, season salmon with salt and pepper. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add salmon and cook, turning once, until just opaque in the middle, 2 to 4 minutes per side. Serve the salmon with the pasta.

Prep
• Active: 20 Minutes
• Total Time: 20 Minutes

Source: Eating Well Magazine March/April 2015 (Servings: 4 | Yield: Melissa Velik, 5/11/2016)




Lemony Sugar Snap & Chicken Stir-Fry

Chef
Lemony Sugar Snap & Chicken Stir-Fry

Ingredients

3 teaspoons Olive Oil
¾ lbs. Sugar Snap Peas
Trimmed Of Stem Ends And Strings
⅓ cups All-Purpose Flour
1 lb. Skinless Boneless Chicken Breasts, Trimmed Of Fat
Salt And Pepper, To Taste
14 ½ ounces Nonfat Chicken Broth
3 Cloves Garlic, Minced
¼ cups Finely Chopped Fresh Parsley
1 tablespoon Fresh Lemon Juice
1 tablespoon Freshly Grated Lemon Zest
Method

1. Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
3. Add the remaining 2 teaspoons oil to the pan and heat on medium-high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4 to 5 minutes. Transfer the chicken to the bowl with the peas.
4. Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.

Source

Eating Well, May/June, 1998

Servings: 4
Yield: 1 1/2 cups per serving

Time

• Active: 35 Minutes
• Total Time: 35 Minutes




Grilled Chicken Thighs with Cucumber-Mint Salad

Chef

Grilled Chicken Thighs with Cucumber-Mint Salad
The cumin-and-coriander rub in this grilled chicken thigh recipe pairs deliciously with a minty cucumber salad. Chicken thighs can vary widely in size. Ask your butcher to hand-select 4 large thighs for this recipe. If you can only find small chicken thighs, cook 2 per person and reduce the grill time slightly.

Ingredients

2 cups diced seeded English cucumber (about 1 large)
6 tablespoons chopped fresh mint
3 tablespoons finely chopped red onion
3 tablespoons extra-virgin olive oil, divided
2 tablespoons white-wine vinegar
¾ teaspoon salt, divided
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed

Method
1. Preheat grill to medium-high. (No grill? See Broiler Variation.)
2. Combine cucumber, mint, onion, 2 tablespoons oil, vinegar and 1/4 teaspoon salt in a medium bowl. Set aside.
3. Mash garlic and the remaining 1/2 teaspoon salt in a small bowl until it becomes a paste. Stir in the remaining 1 tablespoon oil, coriander and cumin. Rub the mixture on both sides of each chicken thigh.
4. Grill the chicken thighs until an instant-read thermometer inserted into the thickest part registers 165°F, 3 to 5 minutes per side. Serve the chicken with the cucumber salad.

Prep
• Active: 35 Minutes

Source: EatingWell.com (4 servings | 4 servings, 1 chicken thigh & 1/2 cup salad each )




Pork & Broccoli Thai Noodle Salad

Chef
Pork & Broccoli Thai Noodle Salad
Crunchy broccoli slaw—available in most supermarkets near the other coleslaw mixes—is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes to a boil ensures the pork and noodles will be done at the same time.

Ingredients

8 ounces wide rice noodles (see Tips)
1 lb. lean ground pork (see Tips)
2 tablespoons chopped fresh mint, divided
6 teaspoons fish sauce, divided
2 tablespoons sweet red chili sauce
2 tablespoons lime juice
1 tablespoon toasted sesame oil
1 12-ounce bag broccoli slaw
Lime wedges for serving

Method
1. Bring 5 cups water to a boil in a large pot over high heat. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes, or according to package directions. Drain, rinse well with cold water and let stand in the colander to drain.
2. Meanwhile, combine pork, 1 tablespoon mint and 2 teaspoons fish sauce in a bowl. Form the mixture into eight 3-inch patties.
3. Heat a large grill pan or cast-iron skillet over medium-high heat. Coat with cooking spray, add the patties, partially cover and cook for 3 minutes. Turn over and cook for 3 minutes, then turn back over and cook on the first side again until cooked through, 1 to 2 minutes more.
4. Combine the remaining 4 teaspoons fish sauce, chili sauce, lime juice and sesame oil in a large bowl. Add the rice noodles and broccoli slaw and gently toss until well combined. Serve the pork patties on the noodles, sprinkled with the remaining 1 tablespoon mint. Serve with lime wedges, if desired.

Prep
• Active: 20 Minutes

Source: EatingWell.com (4 servings | 2 patties & 1 2/3 cups noodles)




Athenian Orzo

ChefExcellent dinner!

Athenian Orzo
Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.

Ingredients

1 ½ teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
¼ cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
Pinch of crushed red pepper
1 lb. medium shrimp, (30-40 per pound), peeled and deveined
1 cup orzo
½ cup crumbled feta cheese

Method
1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.
Prep
• Active: 30 Minutes
• Total Time: 50 Minutes

Source: EatingWell.com (4 servings)




Tuscan-Style Tuna Salad

Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day’s lunch.

Ingredients

2 6-ounce cans chunk light tuna, drained (see Note)
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
Freshly ground pepper, to taste

Method
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Prep
• Active: 10 Minutes

Source: EatingWell.com (4 servings)




Vegetable & Sausage Skillet Supper

ChefVegetable & Sausage Skillet Supper
This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.

Ingredients

8 ounces low-fat kielbasa, cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil
2 medium onions, finely chopped
2 medium zucchini, cut into 1/2-inch dice
1 large red bell pepper, seeded and diced
2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt, or to taste
2 cups cooked brown rice, (see Tip)
1 15-ounce can black beans, rinsed
½ cup water
Hot sauce, such as Tabasco, to taste

Method
1. Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
2. Add oil to the pan. Add onions, zucchini, bell pepper, jalapeños, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.

Notes
9 WW Points Plus
Prep
• Active: 35 Minutes
• Total Time: 35 Minutes

Source: EatingWell.com (4 servings)




Quick Risotto with Shrimp, Corn & Edamame

ChefQuick Risotto with Shrimp, Corn & Edamame
In this healthy, quick risotto recipe, we use instant brown rice instead of arborio rice, and frozen corn and edamame to speed up the cooking time and add fiber. To get the creamy risotto texture without slow cooking, we stir in cream cheese and Parmesan just at the end of cooking.

Ingredients

1 tablespoon extra-virgin olive oil
1 bunch scallions, sliced, white and green parts separated
2 cups instant brown rice
1 cup dry white wine
2 cups reduced-sodium chicken broth
1 lb. peeled and deveined raw shrimp (see Tip)
1 cup frozen shelled edamame
1 cup frozen corn, thawed
4 ounces reduced-fat cream cheese (Neufchâtel), cut into small pieces
½ cup finely shredded Parmesan cheese
¼ teaspoon freshly ground pepper

Method
1. Heat oil in a large nonstick skillet over medium heat. Add scallion whites and rice; cook, stirring, 1 minute. Add wine and cook on medium-high until most of it is evaporated, 2 minutes. Add broth; return to a boil. Reduce heat, cover and simmer for 5 minutes. Place shrimp on the rice. Return to a simmer. Cover and cook until the shrimp are cooked through, 5 to 7 minutes.
2. Stir in edamame, corn and cream cheese until the cream cheese is incorporated. Simmer, uncovered, stirring occasionally, until most of the liquid is evaporated, 4 to 5 minutes more. Remove from heat; stir in Parmesan and pepper. Top with scallion greens.

Notes
12 WW PointsPlus
Prep
• Active: 30 Minutes

Source: EatingWell.com (4 servings)




Creamy Mustard Chicken

Chef

Creamy Mustard Chicken
In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.

Ingredients

½ package whole-wheat angel hair pasta (7-8 ounces)
4 thin-sliced chicken breasts or cutlets (about 1 pound)
½ teaspoon garlic powder
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
½ cup dry white wine
½ cup water
¼ cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh sage, plus more for garnish

Method
1. Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
2. Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
4. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
5. Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.

Notes
11 WW PointsPlus
Prep
• Active: 35 Minutes

Source: EatingWell.com (4 servings)