Barbecue Meatball and Mushroom Skewers

• 1 package frozen meatballs, thawed
• 1/2 cup barbecue sauce
• 1 1/2 pounds cremini mushrooms, trimmed
•  chopped chives, for serving

Directions

1. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
2. Soak 8 skewers in water for at least 15 minutes.
3. Thread meatballs and mushrooms onto the skewers and grill, turning occasionally, until tender, 8 to 10 minutes. Brush with barbecue sauce during final minutes.  Sprinkle with chives. 

 

Fried Chickpea and Arugula Pitas

Surprisingly good.

• 1 cup plain 2% reduced-fat Greek yogurt
• 3 tablespoons chopped fresh mint
• 2 teaspoons fresh lemon juice
• 5/8 teaspoon kosher salt, divided
• 2 garlic cloves, minced
• 1 cucumber (about 8 ounces), sliced
• 6 (6-inch) whole-wheat pitas, halved
• 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons ground cumin
• 2 teaspoons Spanish smoked paprika
• 1/4 teaspoon ground red pepper
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 8 cups loosely packed arugula
• 12 (1/4-inch-thick) tomato slices

Preparation

1.  Preheat oven to 350°.
2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, and garlic in a small bowl.
3.  Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
5. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
6. Fill each pita half with about 2/3 cup chickpea mixture, cucumber slices, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

Adapted  from Cooking Light

Chicken Cutlets with Bitter Greens and Pear Salad

• 8 chicken cutlets (about 1 1/2 pounds total)
• kosher salt and black pepper
• 2 large eggs, lightly beaten
• 1 1/2 cups panko bread crumbs
• 6 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon red wine vinegar
• 1 small head radicchio (or arugula - or both), leaves torn
• 1 pear, cored and thinly sliced

Directions

1. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place the eggs and bread crumbs in separate shallow bowls. Dip the chicken in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in 2 batches until golden and cooked through, 3 to 4 minutes per side, adding 2 more tablespoons of the oil to the skillet for the second batch.
3. In a large bowl, whisk together the mustard, honey, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the radicchio (or arugula) and pear and toss to coat. Serve with the chicken. 

Adapted from Real Simple magazine

Zucchini Tart with Sausage and Dijon

Go easy on the toppings or it gets soggy.

• 1 tablespoon olive oil
• 1/4 pound sweet Italian sausage links, casings removed
• 1 small zucchini (about 1 pound), sliced
• kosher salt and black pepper
• 1 sheet puff pastry (half a 17.3-ounce package), thawed
• 3 tablespoons Dijon mustard
• green salad, for serving

Directions

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon; reserve the skillet.
2. Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.
3. Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½-inch border around the dough. Spread the mustard on the pastry (avoiding the border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.
4. Cut the tart into 8 pieces. Serve with salad.

Adapted from Real Simple magazine

Cheesy grits and mushroom saute

• 2 tablespoons olive oil
• 2 (4-ounce) packages mushroom blend, chopped
• 1 (8-ounce) package presliced cremini mushrooms
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh oregano
• 3 garlic cloves, chopped
• 1/3 cup chicken broth
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• grits/polenta 
• 2 cups grated cheddar cheese 

Preparation

1. Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.
2. Cook grits as desired. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.

Adapted from Cooking Light 

Quinoa Nicoise Salad

One of the best quinoa recipes.

• 1 cup uncooked quinoa
• Salt
• 8 ounces thin green beans, trimmed and halved if very long
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 6 tablespoons olive oil
• 2 tablespoons drained capers
• Pepper
• 2 5-oz. cans flaked white tuna packed in water, drained 
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted kalamata olives
• 1 green onion, thinly sliced
• cucumbers, carrots, broccoli, other fresh veggies 

Preparation

1.  Rinse quinoa thoroughly in cold water and drain well. Place quinoa in a large pot with 2 cups water. Bring to a boil over high heat. Reduce heat to medium, cover and simmer until most of the liquid has absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand for about 5 minutes. Fluff with a fork, transfer to a large bowl and refrigerate until cool, stirring occasionally.
2. Steam green beans and other vegetables in mircowave until tender, about 5 minutes. Drain, run beans under cold water and drain again. Cover and refrigerate.
3.  Whisk together lemon juice and mustard in a small bowl. Slowly drizzle in oil, whisking constantly. Stir in capers. Season with pepper.
4.  Spread out quinoa on a serving platter. Top with tuna, green beans, tomatoes, olives, onion and other toppings forming rows of each. Drizzle with dressing, season with salt and pepper and serve.

Adapted from myrecipes.com

Mushroom and Potato Enchiladas

• fresh shiitake mushrooms (about 1 cup)
• 2 tablespoons olive oil
• 3 green onions, chopped
• 1 large russet potato (about 8 ounces), peeled and diced into 1/4-inch pieces
• 1 cup frozen corn, thawed
• kosher salt and black pepper
• 2 cups grated Monterey Jack (about 8 ounces)
• 1 14-ounce can green chili enchilada sauce or salsa (about 1 1/2 cups)
• 8 corn tortillas, warmed
• fresh cilantro, for serving

Directions

1. Heat oven to 400° F.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion and potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn and ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterey Jack.
3. Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up the mushroom mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterey Jack. Bake until the sauce is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Sprinkle with the cilantro. 

Adapted from Real Simple magazine

Spicy Fish and Potato Soup

Ingredients

• 4 slices bacon, chopped
• 2 green onions, chopped
• 4 stalks celery, chopped 
• 1/4 cup chopped carrots
• 6 cups low-sodium chicken broth
• 3 large red potatoes potatoes (about 1 pound), chopped
• 1 bay leaf
• 1/4 to 1/2 teaspoon crushed red pepper
• kosher salt and black pepper
• 1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
• 1 tablespoon chopped fresh chives
• 1 package fresh baby spinach

Directions

1. Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.
2. Add the onion, carrots and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.
3. Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Stir in spinach, wilt, and sprinkle with the chives, bacon, and celery leaves. 

Adapted from Real Simple magazine

Maple Oatmeal Breakfast Squares

• 1/4 cup maple syrup
• 1/4 cup coarsely chopped walnuts
• 1 cup chopped pitted dates
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 3 tablespoons butter, softened
• 1/2 cup applesauce
• 1/2 cup vanilla low-fat yogurt
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 3 cups quick-cooking oats (not instant)
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon

Preparation

1. 1. Preheat oven to 350°.
2. 2. Mix all ingredients in a large bowl, stirring slowly with a wooden spoon until well combined.
3. 3. Spray a 9- x 13-inch baking pan with cooking spray. Pour batter into pan, and spread evenly.
4. 4. Bake 25 minutes or until just golden brown around edges. Cool and cut into squares.

Adapted from myrecipes.com