Food what more can I say

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=577242#"><img alt="Three-Step Taco Salad" src="http://i.timeinc.net/recipes/i/recipes/ck/03/07/dt-taco-salad-ck-577242-l.jpg" /></a><br /> Three-Step Taco Salad </p> <p> We suggest assembling all the ingredients first and tossing them just before serving to keep the lettuce and chips crisp. Serve pineapple sherbet for dessert.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 pound ground sirloin<br /> 1 (1.25-ounce package) taco seasoning<br /> 3/4 cup water<br /> 2/3 cup fat-free sour cream<br /> 2/3 cup bottled salsa<br /> 8 cups shredded iceberg lettuce<br /> 4 cups (4 ounces) bite-sized baked tortilla chips<br /> 2 cups chopped fresh tomatoes, drained<br /> 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided<br /> 1 (15-ounce) can kidney or black beans, rinsed and drained<br /> 1/2 cup sliced ripe black olives<br /> </p> <div class="rcpdetail"> Preparation Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally. <p> Combine sour cream and salsa in a small bowl. </p> <p> Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately. </p> </div> <div class="rcpdetail"> Yield <p> 10 servings (serving size: 2 cups) </p> </div>

<p> <br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1591077#"><img alt="Barbecued Flank Steak Sandwiches" src="http://i.timeinc.net/recipes/i/recipes/ck/sandwiches-ck-1591077-l.jpg" /></a><br /> <a href="http://myrecipes.chtah.com/a/hBIIw58BASRaEBO7eEnB6S0cyaS/mrdt12">Barbecued Flank Steak Sandwiches</a><br /> Add smoky heat to this quick barbecue sauce with a dash of chipotle chile powder. Look for it in the spice section at the supermarket.<br /> </p> <p> Ingredients </p> <p class="ingred"> Cooking spray<br /> 1 (1-pound) flank steak, trimmed<br /> 1/2 teaspoon salt<br /> 1/4 teaspoon freshly ground black pepper<br /> 4 (1/4-inch-thick) slices red onion<br /> 1/4 cup ketchup<br /> 2 tablespoons light brown sugar<br /> 1 tablespoon cider vinegar<br /> 1 tablespoon Worcestershire sauce<br /> 1/4 teaspoon chipotle chile powder<br /> 4 (3-ounce) hoagie rolls, split<br /> </p> <div class="rcpdetail"> Preparation Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with salt and pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Add onion to pan; cook 3 minutes on each side or until lightly browned. Remove from pan; cool. <p> Combine ketchup and next 4 ingredients (through chipotle chile powder) in a large microwave-safe bowl, stirring well. Microwave at HIGH 1 minute or until thoroughly heated. Cut steak diagonally across grain into thin slices. Add steak to ketchup mixture; toss to coat. Divide steak mixture evenly among bottom halves of rolls; top each serving with one onion slice. Place top half of roll on each sandwich. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 sandwich) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 415(19% from fat); FAT 8.6g (sat 3.5g,mono 2.2g,poly 1.4g); PROTEIN 32.5g; CHOLESTEROL 37mg; CALCIUM 32mg; SODIUM 969mg; FIBER 2.6g; IRON 1.9mg; CARBOHYDRATE 55.3g<br /> </p> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBIIbz9BASRaEBO7eEnB6S0cyA0/mrdt12">Steaks with Tuscan-Style Cannellini Salad</a><br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1611650#"><img alt="Steaks with Tuscan-Style Cannellini Salad" src="http://i.timeinc.net/recipes/i/recipes/ck/steaks-tuscan-ck-1611650-l.jpg" /></a><br /> Cannellini, large white kidney beans, are common in Tuscan dishes. You can use any white bean, such as Great Northern or navy beans.<br /> </p> <p> Ingredients </p> <p class="ingred"> 2 cups chopped plum tomato (about 1/2 pound)<br /> 1 tablespoon chopped fresh rosemary<br /> 1 tablespoon chopped fresh parsley<br /> 2 tablespoons balsamic vinegar<br /> 2 teaspoons bottled minced garlic<br /> 1 teaspoon extravirgin olive oil<br /> 1 (16-ounce) can cannellini beans, rinsed and drained<br /> 3/4 teaspoon salt, divided<br /> 3/4 teaspoon cracked black pepper, divided<br /> 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)<br /> Cooking spray<br /> </p> <div class="rcpdetail"> Preparation Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine. <p> Heat a grill pan over medium-high heat. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 steak and 1/2 cup bean mixture) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 291(35% from fat); FAT 11.2g (sat 3.9g,mono 4.8g,poly 0.9g); PROTEIN 27.7g; CHOLESTEROL 71mg; CALCIUM 59mg; SODIUM 700mg; FIBER 4.6g; IRON 3.4mg; CARBOHYDRATE 18.2g<br /> </p> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBIIGuVBASRaEBO7eEnB6S0cy$f/mrdt12">Quick Chicken and Dumplings</a><br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1120368#"><img alt="Quick Chicken and Dumplings" src="http://i.timeinc.net/recipes/i/recipes/ck/05/11/dumplings-ck-1120368-l.jpg" /></a><br /> In this recipe, flour tortillas stand in for the traditional biscuit dough. To quickly thaw frozen mixed vegetables, place them in a colander and rinse with warm water for about a minute.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 tablespoon butter<br /> 1/2 cup prechopped onion<br /> 2 cups chopped roasted skinless, boneless chicken breasts<br /> 1 (10-ounce) box frozen mixed vegetables, thawed<br /> 1 1/2 cups water<br /> 1 tablespoon all-purpose flour<br /> 1 (14-ounce) can fat-free, less-sodium chicken broth<br /> 1/4 teaspoon salt<br /> 1/4 teaspoon black pepper<br /> 1 bay leaf<br /> 8 (6-inch) flour tortillas, cut into 1/2-inch strips<br /> 1 tablespoon chopped fresh parsley<br /> </p> <div class="rcpdetail"> Preparation Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly. <p> While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: about 1 1/2 cups) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 366(23% from fat); FAT 9.3g (sat 3.1g,mono 3.9g,poly 1.4g); PROTEIN 29.8g; CHOLESTEROL 67mg; CALCIUM 104mg; SODIUM 652mg; FIBER 5.3g; IRON 3.4mg; CARBOHYDRATE 40.3g<br /> </p> </div>

<p> Hope you enjoy this dressing! </p> <p> Pint Heavy cream, 1/2 cup butter,1/2 cup Reggiono Parmesan cheese (freshly grated). Pour mixture over pasta, add salt/pepper to taste. Sprinkle more Reggiono cheese on top. Yum! </p> <p> For a lower calorie count; use the low-fat half/half. </p>

<p> Shrimp Skewers with Mango Dipping Sauce<br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1206217#"><img alt="Shrimp Skewers with Mango Dipping Sauce" src="http://i.timeinc.net/recipes/i/recipes/ck/06/07/shrimp-skewers-ck-1206217-l.jpg" /></a><br /> Set the finished skewers atop hot cooked rice tossed with chopped fresh cilantro. If using wooden skewers, soak them in water while you prepare the ingredients.<br /> <br /> </p> <p> Ingredients </p> <p class="ingred"> 1 1/2 cups cherry tomatoes (about 12 ounces)<br /> 1 pound peeled, deveined large shrimp<br /> 1 medium red onion, cut into 1 1/2-inch pieces (about 1 cup)<br /> 1 medium green pepper, cut into 1 1/2-inch pieces (about 1 cup)<br /> Cooking spray<br /> 1/4 cup fresh lime juice, divided<br /> 1/4 teaspoon black pepper<br /> 1/8 teaspoon salt<br /> 1/2 cup mango chutney<br /> 1/4 cup chopped green onions<br /> 2 tablespoons low-sodium soy sauce<br /> 1/2 teaspoon bottled minced garlic<br /> </p> <div class="rcpdetail"> Preparation Preheat broiler. <p> Thread tomatoes, shrimp, onion, and pepper alternately onto each of 8 skewers. Place skewers on a wire rack coated with cooking spray; place rack on a roasting pan. Drizzle with 2 tablespoons juice; sprinkle with black pepper and salt. Broil 4 minutes or until shrimp are done, turning once. </p> <p> Combine remaining 2 tablespoons juice, chutney, and remaining ingredients in a small bowl, stirring well. Serve sauce with skewers. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 2 skewers and about 1/4 cup sauce) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 217(10% from fat); FAT 2.4g (sat 0.5g,mono 0.4g,poly 1g); PROTEIN 25.4g; CHOLESTEROL 172mg; CALCIUM 98mg; SODIUM 522mg; FIBER 3g; IRON 3.8mg; CARBOHYDRATE 24.8g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=642341#"><img alt="Lime-Cilantro Pork Tacos" src="http://i.timeinc.net/recipes/i/recipes/ck/04/06/pork-tacos-ck-642341-l.jpg" /></a><br /> <span class="c1"><strong>Lime-Cilantro Pork Tacos</strong></span><br /> Use the same pan to brown the pork and make the rave-worthy sauce. Browning the pork improves its color, and the browned bits enrich the sauce&#39;s flavor. Add more jalapoño pepper if you enjoy spicy food.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 pound pork tenderloin, trimmed and cut into thin strips<br /> 1/4 teaspoon salt<br /> 1/8 teaspoon freshly ground black pepper<br /> 2 teaspoons olive oil<br /> 1 1/2 cups thinly sliced onion<br /> 1 small jalapeño pepper, seeded and chopped<br /> 1/2 cup fat-free, less-sodium chicken broth<br /> 1/2 cup chopped plum tomato<br /> 3 tablespoons chopped cilantro<br /> 2 1/2 tablespoons fresh lime juice<br /> 8 (6-inch) flour tortillas<br /> </p> <div class="rcpdetail"> Preparation Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes. <p> Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done. </p> <p> Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 2 tacos) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 416(28% from fat); FAT 13.1g (sat 3.6g,mono 6.8g,poly 1.6g); PROTEIN 30.2g; CHOLESTEROL 75mg; CALCIUM 101mg; SODIUM 569mg; FIBER 3.6g; IRON 3.8mg; CARBOHYDRATE 43.1g<br /> </p> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBIGIJ5BASRaEBO7eEnB6S0cy9l/mrdt12">Sweet and Sour Chicken</a><br /> <a href="http://myrecipes.chtah.com/a/hBIGIJ5BASRaEBO7eEnB6S0cy9l/mrdt11"><img alt="Sweet and Sour Chicken" src="http://img.timeinc.net/recipes/i/recipes/ck/sweet-chicken-ck-1599631-l.jpg" /></a><br /> To save time, cut the chicken into pieces while you wait for the pan to heat. Serve over long-grain white rice.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 tablespoon olive oil<br /> 1 tablespoon bottled minced garlic<br /> 1 teaspoon bottled ground fresh ginger (such as Spice World)<br /> 1/4 teaspoon crushed red pepper<br /> 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces<br /> 3/4 cup chopped onion<br /> 1/2 cup chopped celery<br /> 1/2 cup chopped red bell pepper<br /> 1 (15 1/4-ounce) can pineapple chunks in juice, undrained<br /> 1/3 cup reduced-sodium soy sauce<br /> 2 tablespoons dry sherry<br /> 1 1/2 tablespoons cornstarch<br /> 2 teaspoons brown sugar<br /> 1/4 cup dry-roasted chopped cashews<br /> </p> <div class="rcpdetail"> Preparation Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside. <p> Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth. </p> <p> Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: about 1 cup) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 388(27% from fat); FAT 11.6g (sat 2.4g,mono 6.2g,poly 2g); PROTEIN 41.5g; CHOLESTEROL 101mg; CALCIUM 58mg; SODIUM 858mg; FIBER 2.1g; IRON 2.7mg; CARBOHYDRATE 28.9g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1611675#"><img alt="Open-Faced Turkey Patty Melt" src="http://i.timeinc.net/recipes/i/recipes/ck/turkey-melt-ck-1611675-l.jpg" /></a><br /> <span class="c1"><strong>Open-Faced Turkey Patty Melt</strong></span><br /> The traditional patty melt gets a makeover with ground turkey, but substitute ground chicken or ground sirloin, if you prefer. Pair sandwiches with vegetable chips. </p> <p> Ingredients </p> <p class="ingred"> 1 teaspoon olive oil<br /> 1 cup vertically sliced Vidalia or other sweet onion<br /> 1/4 cup part-skim ricotta cheese<br /> 1 1/2 teaspoons Worcestershire sauce<br /> 1/2 teaspoon black pepper<br /> 1 pound ground turkey breast<br /> 1 large egg white<br /> Cooking spray<br /> 4 (1-ounce) slices reduced-fat Swiss cheese<br /> 4 slices light rye bread<br /> 1/4 cup country-style Dijon mustard<br /> </p> <div class="rcpdetail"> Preparation Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl. <p> Preheat broiler. </p> <p> Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts and patties are done. </p> <p> Place bread slices in a single layer on a baking sheet; broil 2 minutes or until toasted. Spread 1 tablespoon mustard on each bread slice; top each serving with 1 patty. Divide onion mixture evenly among sandwiches. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 sandwich) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 348(23% from fat); FAT 9g (sat 4g,mono 2.2g,poly 2.6g); PROTEIN 43.4g; CHOLESTEROL 50mg; CALCIUM 325mg; SODIUM 848mg; FIBER 1.5g; IRON 2.1mg; CARBOHYDRATE 22.4g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1646408#"><img alt="Pork Chops with Ancho Chile Rub and Raspberry Glaze" src="http://i.timeinc.net/recipes/i/recipes/ck/07/08/pork-chops-ck-1646408-l.jpg" /></a> </p> <p class="c1"> <strong>Pork Chops with Ancho Chile Rub and Raspberry Glaze</strong> </p> <p> Ancho chile powder, made from dried poblano peppers, adds a mild heat, which is mellowed by the sweetness of the preserves in the glaze. Serve this dish with smashed red potatoes. </p> <p> Ingredients </p> <p class="ingred"> 2 teaspoons ancho chile powder<br /> 1/2 teaspoon salt<br /> 1/4 teaspoon dried thyme<br /> 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)<br /> Cooking spray<br /> 1/4 cup fat-free, less-sodium beef broth<br /> 2 tablespoons seedless raspberry preserves<br /> </p> <div class="rcpdetail"> Preparation Combine first 3 ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm. <p> Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or until slightly thick, stirring constantly with a whisk. Brush pork with glaze. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 pork chop and 1 1/2 tablespoons glaze) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 187(29% from fat); FAT 6g (sat 2g,mono 2.9g,poly 1.1g); PROTEIN 25.2g; CHOLESTEROL 70mg; CALCIUM 1.3mg; SODIUM 398mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 6.8g<br /> </p> </div>

<p> Garlic-Rosemary Lamb Chops </p> <p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1036172#"><img alt="Garlic-Rosemary Lamb Chops" src="http://i.timeinc.net/recipes/i/recipes/ck/03/05/pork-chops-ck-999999-l.jpg" /></a> </p> <p> Commit this simple rub mixture to memory, and use it on pork chops, too. Serve with buttered pasta garnished with parsley. </p> <p> Ingredients </p> <p class="ingred"> 1 tablespoon bottled minced garlic<br /> 1 1/2 teaspoons dried rosemary, crushed<br /> 1/4 teaspoon salt<br /> 1/4 teaspoon black pepper<br /> 8 (4-ounce) lamb rib chops, trimmed<br /> Cooking spray<br /> </p> <div class="rcpdetail"> Preparation Prepare broiler. <p> Combine first 4 ingredients; rub over lamb. Spread garlic mixture evenly over chops. Place lamb on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 2 chops) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 231(49% from fat); FAT 12.6g (sat 4.5g,mono 5g,poly 1.2g); PROTEIN 26.9g; CHOLESTEROL 88mg; CALCIUM 25mg; SODIUM 229mg; FIBER 0.3g; IRON 2.3mg; CARBOHYDRATE 1.1g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1622509#"><img alt="Chicken Cobb Salad" src="http://i.timeinc.net/recipes/i/recipes/ck/cobb-salad-ck-1622509-l.jpg" /></a> </p> <p> Chicken Cobb Salad </p> <p> Bacon, blue cheese, avocado, and chicken are all ingredients in the classic Cobb salad. Serve with a chilled summer soup or sandwich for a light and refreshing meal. </p> <p> Ingredients </p> <p class="ingred"> Cooking spray<br /> 1 1/2 pounds skinless, boneless chicken breast cutlets<br /> 1/4 teaspoon salt<br /> 1/4 teaspoon black pepper<br /> 8 cups mixed greens<br /> 1 cup cherry tomatoes, halved<br /> 1/3 cup diced peeled avocado<br /> 2 tablespoons sliced green onions<br /> 1/3 cup fat-free Italian dressing<br /> 2 tablespoons crumbled blue cheese<br /> 1 bacon slice, cooked and crumbled<br /> </p> <div class="rcpdetail"> Preparation Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices. <p> Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon. </p> </div> <div class="rcpdetail"> Yield: 4 servings </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 263(27% from fat); FAT 8g (sat 2.4g,mono 3.2g,poly 1.4g); PROTEIN 37.9g; CHOLESTEROL 99mg; CALCIUM 89mg; SODIUM 606mg; FIBER 3.7g; IRON 2.6mg; CARBOHYDRATE 8.9g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1634822#"><img alt="Coconut Curried Pork, Snow Pea, and Mango Stir-Fry" src="http://i.timeinc.net/recipes/i/recipes/ck/coconut-pork-ck-1634822-l.jpg" /></a><br /> Coconut Curried Pork, Snow Pea, and Mango Stir-Fry </p> <p> Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor. </p> <p> Ingredients </p> <p class="ingred"> 2 (3 1/2-ounce) bags boil-in-bag long-grain rice<br /> 1 (1-pound) pork tenderloin, trimmed<br /> 1 tablespoon canola oil<br /> 1 teaspoon red curry powder<br /> 1 cup snow peas<br /> 1/3 cup light coconut milk<br /> 1 tablespoon fish sauce<br /> 1 teaspoon red curry paste (such as Thai Kitchen)<br /> 1 cup bottled mango, cut into 1/2-inch pieces<br /> 1/2 cup sliced green onions, divided<br /> 2 tablespoons shredded coconut<br /> 4 lime wedges (optional)<br /> </p> <div class="rcpdetail"> Preparation Prepare rice according to package directions, omitting salt and fat; drain. <p> Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes. </p> <p> Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 429(20% from fat); FAT 9.7g (sat 3.5g,mono 3.9g,poly 1.6g); PROTEIN 29.7g; CHOLESTEROL 74mg; CALCIUM 38mg; SODIUM 454mg; FIBER 2.3g; IRON 4mg; CARBOHYDRATE 54.8g<br /> </p> </div>

<p> Flank Steak with Chunky Mojo Relish<br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1591078#"><img alt="Flank Steak with Chunky Mojo Relish" src="http://i.timeinc.net/recipes/i/recipes/ck/flank-steak-ck-1591078-l.jpg" /></a><br /> Mojo is a garlicky, citrusy Caribbean sauce. Garnish the steak with lime wedges and mint and serve with a side of black beans. </p> <p> Ingredients </p> <p class="ingred"> 1/4 cup fresh orange juice<br /> 2 tablespoons fresh lime juice<br /> 1 teaspoon minced garlic<br /> 1 teaspoon ground cumin<br /> 3/4 teaspoon salt<br /> 1/2 teaspoon freshly ground black pepper<br /> 1 (1 1/2-pound) flank steak, trimmed<br /> 2 cups diced, peeled orange (about 2 oranges)<br /> 3 tablespoons chopped fresh mint<br /> 1/4 teaspoon hot pepper sauce (such as Tabasco)<br /> 6 pimiento-stuffed olives, minced<br /> Cooking spray<br /> </p> <div class="rcpdetail"> Preparation Combine orange juice, lime juice, and garlic in a small bowl. Reserve 2 tablespoons juice mixture in a medium bowl; set aside. Add cumin, salt, and pepper to remaining juice mixture. Place steak in a shallow dish; brush evenly with spice mixture. Cover and chill 20 minutes. <p> Preheat broiler. </p> <p> Combine reserved 2 tablespoons juice mixture, orange, mint, hot pepper sauce, and olives in a bowl; toss gently. </p> <p> Place steak on a broiler pan coated with cooking spray; brush remaining marinade over steak. Broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut into thin slices. Serve with orange mixture. </p> </div> <div class="rcpdetail"> Yield <p> 6 servings (serving size: 3 ounces steak and 3 tablespoons orange mixture) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 188(30% from fat); FAT 6.2g (sat 2.4g,mono 2.5g,poly 0.3g); PROTEIN 24.6g; CHOLESTEROL 37mg; CALCIUM 49mg; SODIUM 431mg; FIBER 1.4g; IRON 2mg; CARBOHYDRATE 7.8g<br /> </p> </div>

<p class="c1">Jalapeno White Sauce</p> <p class="MsoNormal">*We used it as sauce on chicken pizza and it was DELICIOUS!!</p> <p class="MsoNormal"><br /> 2 c. Whipping Cream<br /> 1 c. Sour Cream<br /> 1 tsp. Chicken Base<br /> 2 T. Clarified Butter<br /> 1 T. Flour<br /> 1 Jalapeno, seeded and minced<br /> 1 T. juice from bottled jalapenos<br /> 2 oz. Shredded cheese - mexi-mix<br /> <br /> Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.<br /> <br /> While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.<br /> <br /> Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and the cheese.<br /> <br /> Makes about 3 1/2 cups.</p>