DECEMBER

NO-FAIL HOLIDAY DISHES

We show you surefire tricks to make this season’s most important meals guaranteed hits.

Spinach and Mushroom–Stuffed Beef Tenderloin with Truffled Wine Sauce

Hands-on: 60 min. Total: 2 hr. 15 min. Make sure that once your tenderloin is stuffed, the grain in the roll runs the same way as before the meat was cut; otherwise you’ll be slicing the beef with the grain and sacrificing tenderness.

21/2 tablespoons olive oil, divided

3 applewood-smoked bacon slices, finely chopped

1/2 cup finely chopped shallots

2 (8-ounce) packages cremini mushrooms, finely chopped

1 tablespoon minced fresh garlic

3 cups unsalted beef stock (such as Swanson), divided

1 (6-ounce) bag baby spinach, coarsely chopped

1 (31/4-pound) beef tenderloin, trimmed

11/2 teaspoons salt, divided

1 teaspoon freshly ground black pepper, divided

1 cup red wine (such as pinot noir)

3 thyme sprigs

5 teaspoons all-purpose flour

3 tablespoons butter

2 teaspoons truffle oil

1. Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add bacon; cook 2 minutes, stirring occasionally. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; sauté 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.

2. Preheat oven to 350°.

3. Cut horizontally through center of beef, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place beef between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet. Brush beef with 11/2 teaspoons olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges. Roll up beef, jelly-roll fashion. Secure at 2-inch intervals with twine. Brush all sides of beef evenly with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. Place beef on a jelly-roll pan. Bake at 350° for 30 minutes. Increase oven temperature to 450° (do not remove beef); bake an additional 25 minutes or until a thermometer registers 125°. Let beef stand 15 minutes; cut across the grain into 12 slices.

5. Combine 21/2 cups stock, wine, and thyme; bring to a boil. Cook until reduced to 1 cup (about 25 minutes). Discard thyme sprigs. Combine 1/4 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to stock mixture. Bring to a boil; cook 1 minute, stirring occasionally. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, butter, and truffle oil. Serve sauce with beef. Serves 12 (serving size: 1 beef slice and about 5 teaspoons sauce)

CALORIES 306; FAT 16.5g (sat 5.7g, mono 7.6g, poly 0.9g); PROTEIN 30.2g; CARB 6.5g; FIBER 1.2g; CHOL 89mg; IRON 2.8mg; SODIUM 504mg; CALC 51mg

Make Ahead

Beer-Braised Brisket with Onion Jam

Hands-on: 37 min. Total: 13 hr. 28 min. We like to use a mild-flavored beer like a pilsner. Budweiser works well. Highly hoppy ales and dark stouts may throw off the flavor balance in this dish.

11/2 teaspoons salt, divided

1 teaspoon ground cumin

3/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

6 garlic cloves, minced

3 tablespoons canola oil, divided

1 (41/2-pound) flat-cut brisket roast (untrimmed)

4 cups unsalted beef stock (such as Swanson)

1 (12-ounce) beer

3 medium onions, sliced

3 tablespoons cider vinegar

2 tablespoons brown sugar

11/2 teaspoons cornstarch

11/2 tablespoons chopped fresh thyme

1. Preheat oven to 325°.

2. Combine 11/4 teaspoons salt and next 4 ingredients (through garlic) in a small bowl. Stir in 1 tablespoon oil. Rub salt mixture evenly over side of beef without fat cap; place beef, salt-mixture side down, in an enameled cast-iron Dutch oven. Combine stock and beer; pour over beef. Cover and bake at 325° for 4 hours or until tender, turning after 2 hours. Cool to room temperature; cover and refrigerate overnight.

3. Preheat oven to 350°.

4. Trim fat cap from beef; discard. Thinly slice beef. Skim fat from cooking liquid; discard fat. Remove 1 cup liquid; set aside. Place sliced beef and remaining cooking liquid in a 13 x 9–inch glass or ceramic baking dish; cover with foil. Cook beef at 350° for 30 minutes or until thoroughly heated.

5. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add onion; sauté 6 minutes. Reduce heat to medium; cook 15 minutes or until tender, stirring occasionally. Stir in vinegar, sugar, and cornstarch; cook 30 seconds. Stir in reserved 1 cup cooking liquid; bring to a boil. Cook 1 minute, stirring frequently; remove from heat. Stir in 1/4 teaspoon salt and thyme. Serve with beef. Serves 12 (serving size: 3 ounces beef and about 1/4 cup onion jam)

CALORIES 287; FAT 10.6g (sat 3g, mono 6.2g, poly 1.4g); PROTEIN 38.3g; CARB 7.7g; FIBER 0.7g; CHOL 117mg; IRON 3.8mg; SODIUM 490mg; CALC 38mg

OUR NO-FAIL SECRETS

For Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce:
Beef tenderloin is a go-to main dish for holiday meals for good reason: When it’s done right, it’s velvety soft and wondrously juicy. But because it doesn’t have much fat to insulate and self-baste the meat, it gets dry and livery-tasting when cooked past medium. Tenderloin cooks faster than fattier cuts, and its soft texture makes the touch test for doneness a little unreliable for all but the most experienced cooks. For the best beef tenderloin, you need to cook it quickly, keep it moist, and use a trustworthy thermometer. Pull it from the oven right when it hits 125°, and residual heat will take it to perfection.

Another thing to remember about tenderloin: Its selling point is buttery texture, not big flavor. This is why we stuff it with a mushroom-and-spinach sauté mixed with smoky bacon and plenty of garlic. And a bold sauce—like our pinot noir reduction spiked with fragrant truffle oil—is always a welcome addition.

For Beer-Braised Brisket with Onion Jam:
Brisket at its best is meltingly tender with deep, beefy flavor. But it has a reputation as a finicky cut that can end up dry and tough, especially the leaner flat end that’s sold in most markets. The trick to coaxing succulent results starts with low, moist heat; a slow braise breaks down tough muscle fibers and connective tissues.

But the post-braising process is just as important: The braised brisket rests overnight in the cooking liquid. This gives the meat a chance to relax and reabsorb any juices pushed out as it cooked. The fat cap stays on the brisket while it cooks as an extra guard against dryness. It is carved off before reheating, and the overnight chill lets any rendered fat rise to the top of the cooking liquid and solidify, so it can be removed easily. The braised brisket is tender, but that’s just half the battle. Now the meat is sliced and reheated in the rich, meaty cooking liquid to guarantee that every bite is juicy. The liquid is then used in a sweet onion jam that pairs perfectly with the beefy brisket.

For Bananas Foster Breakfast Strata:
When you’re looking to satisfy a brunch crowd without having to cook eggs individually for every guest, strata is just the ticket. But even though it’s a casserole, strata—breakfast bread pudding—can be a tricky thing to pull off. Its success depends largely on texture: You’re shooting for a toasty top layer of bread with moist, custardy goodness inside. Not too dry on top or too soggy within.

For the custard in this one, we combine eggs with a little half-and-half and some fat-free evaporated milk, which brings a little sweetness and thick, creamy texture. This thick consistency is key; it’ll moisten the bread in the strata but won’t oversaturate and sog it out. We add some mashed caramelized bananas for flavor and to make the custard layer even more moist and creamy. To top it all off, a walnut-studded streusel adds crisp contrast on the surface.

For Apple Brandy-Glazed Pork Tenderloin:
Holiday pork roasts often use pork loin, a tasty enough cut, but to keep it moist, you really need to brine it. Our own first tests with this dish started with a brined loin, in fact. The results were fine but not thrilling, and we remained stuck on the issue of brining: It works great to make the meat moist and seasoned throughout, but it’s kind of a hassle and lengthens the cooking process by hours or even days.

So we switched to pork tenderloin, a buttery-soft cut that doesn’t dry out until it’s cooked well done (and even then, sauce comes to the rescue). We cook it until pink in the middle—basting partway through to give it a flavorful crust—then pair it with sauce spiked with flavorings that formerly swished around in the brine: thyme, brandy, cider. It takes a truly discerning palate to detect those flavors in cooked brined meat, but they come through wonderfully in the sauce. We use unfiltered (cloudy) apple cider because it has pectin to thicken the sauce as it reduces, while clear apple juice does not.

For Roasted Side of Salmon with Shallot Cream:
A roasted whole side of salmon makes a mighty impressive dish for special company, but few home cooks attempt it, largely due to the fear factor. Cooking fish is daunting to many, which is understandable, to a degree: With most finfish like halibut, cod, or tilapia, it’s either done perfectly or it’s over- or underdone. And the difference in these three outcomes is often a matter of seconds; novice cooks can end up disappointed.

But we’re cooking salmon here, and a whole side at that, which offers big advantages. Salmon doneness is a matter of taste: Some like it medium rare to medium, some like it just barely dark pink in the very middle, and others want it completely cooked through and flaky. With a whole side of fish? Done, done, and done. The thicker “head” portion of the side is necessarily going to come out more rare than the thinner “tail” portion. Our recipe gets you fish that’s cooked to about medium at the thickest part and completely cooked at the thinner parts: the ultimate crowd-pleasing fish dish. And we roast it quickly at high heat; this keeps it moist throughout. The simple crème fraîche sauce amplifies salmon’s natural richness.

Bananas Foster Breakfast Strata

Hands-on: 15 min. Total: 1 hr. 10 min. Take care when adding the rum to the hot pan; it flames up immediately.

Strata:

1 tablespoon canola oil

1 tablespoon butter

3 medium bananas, sliced

1/2 cup rum

1 cup packed brown sugar

1/2 teaspoon salt

1 cup half-and-half

1/2 cup granulated sugar

4 large eggs, lightly beaten

2 (12-ounce) cans fat-free evaporated milk

1 (1-pound) French bread baguette, cut into 1/2-inch cubes

Cooking spray

Streusel:

1.5 ounces all-purpose flour (about 1/3 cup)

1/4 cup chopped walnuts

1/4 cup packed brown sugar

1/4 cup old-fashioned rolled oats

1/8 teaspoon salt

1 tablespoon canola oil

2 tablespoons powdered sugar

1. Preheat oven to 350°.

2. To prepare strata, heat a large skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until foamy. Stir in bananas; sauté 1 minute. Carefully add half of rum; cook rum until flames subside. Add remaining rum, brown sugar, and 1/2 teaspoon salt; cook 3 minutes or until bananas are soft. Spoon banana mixture into a large bowl; press bananas with a pastry blender or fork until chunky. Combine half-and-half, granulated sugar, eggs, and evaporated milk in a bowl, stirring well with a whisk. Add banana mixture and bread, tossing well to coat. Place bread mixture in a 13 x 9–inch metal baking pan coated with cooking spray. Bake at 350° for 20 minutes.

3. To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, walnuts, and next 3 ingredients (through 1/8 teaspoon salt), stirring well with a whisk. Stir in 1 tablespoon oil. Remove strata from oven; sprinkle evenly with streusel. Bake an additional 30 minutes or until golden and set. Sprinkle with powdered sugar. Serves 14 (serving size: about 3/4 cup)

CALORIES 359; FAT 7.8g (sat 2.6g, mono 2.8g, poly 2g); PROTEIN 10.4g; CARB 63.3g; FIBER 1.6g; CHOL 34mg; IRON 1.9mg; SODIUM 440mg; CALC 205mg

Apple Brandy–Glazed Pork Tenderloin

Hands-on: 15 min. Total: 1 hr. 5 min. A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.

3 cups unfiltered apple cider

1/2 cup brandy

3 thyme sprigs

1 large shallot, sliced

2 tablespoons butter

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 (3/4-pound) pork tenderloins, trimmed

Cooking spray

1. Combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 32 minutes). Remove from heat; discard thyme and shallot. Stir in butter, mustard, 1/8 teaspoon salt and 1/4 teaspoon pepper.

2. Preheat oven to 475°.

3. Sprinkle pork evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Lightly coat with cooking spray. Place pork in a roasting pan; bake at 475° for 9 minutes. Turn pork over; brush evenly with 2 tablespoons cider mixture. Bake an additional 8 minutes or until a thermometer inserted in the thickest portion registers 140°. Let stand 10 minutes. Slice pork and serve with remaining sauce. Serves 6 (serving size: 3 ounces pork and about 1 tablespoon sauce)

CALORIES 269; FAT 6.3g (sat 3.2g, mono 1.9g, poly 0.6g); PROTEIN 24.1g; CARB 16.6g; FIBER 0.4g; CHOL 84mg; IRON 1.4mg; SODIUM 308mg; CALC 11mg

Quick and Easy

Roasted Side of Salmon with Shallot Cream

Hands-on: 20 min. Total: 30 min.

1/4 cup crème fraîche

2 tablespoons finely minced shallots

1 tablespoon 2% reduced-fat milk

1 tablespoon chopped fresh dill

11/2 teaspoons fresh lemon juice

11/8 teaspoons kosher salt, divided

1 (3-pound) boneless salmon fillet

1 tablespoon olive oil

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh chives

1. Preheat oven to 450°.

2. Combine first 5 ingredients and 1/8 teaspoon salt in a small bowl, stirring with a whisk.

3. Place fish, skin side down, on a parchment-lined baking sheet. Rub fish with oil; sprinkle with 1 teaspoon salt and pepper. Bake at 450° for 8 minutes. Remove from oven.

4. Preheat broiler to high.

5. Broil fish 4 minutes or until desired degree of doneness. Sprinkle with chives. Cut fish crosswise into 6 equal portions. Serves 6 (serving size: about 6 ounces fish and about 1 tablespoon sauce)

CALORIES 347; FAT 15.8g (sat 4.3g, mono 4.7g, poly 2.1g); PROTEIN 47g; CARB 0.9g; FIBER 0.2g; CHOL 114mg; IRON 1mg; SODIUM 535mg; CALC 22mg

BAKE A SECOND BATCH

Kid Friendly • Make Ahead • Freezable • Quick and Easy

Triple-Chocolate Muffins

Hands-on: 15 min. Total: 35 min. To bake a second batch: If you’d like to do both batches in one fell swoop, first make sure you have enough muffin tins to accommodate 24 muffins. If you do, proceed with doubling the batter in a large bowl, and bake all the muffins at the same time in the oven. If you only have enough pans to do 12 muffins at a time, make one batch of batter, bake it, and then start over; if you double the batter, half of it will have to sit while the first batch bakes—and your baking powder will lose its efficacy.

3 tablespoons unsalted butter, diced

11/2 ounces 60% bittersweet chocolate, finely chopped

9 ounces all-purpose flour (about 2 cups)

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

2/3 cup granulated sugar

2/3 cup 2% reduced-fat milk

1/2 teaspoon vanilla extract

2 large eggs, lightly beaten

1/2 cup semisweet chocolate chips

3 tablespoons powdered sugar

1. Preheat oven to 425°.

2. Combine butter and bittersweet chocolate in a small microwave-safe bowl. Microwave at HIGH 45 seconds, stirring every 15 seconds. Stir until smooth. Cool to room temperature.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl; stir well with a whisk.

4. Combine granulated sugar, milk, vanilla, and eggs in a bowl; stir with a whisk until well combined.

5. Add butter mixture and milk mixture to flour mixture, stirring until just combined. Gently stir in chocolate chips. Divide batter evenly among 12 lined muffin cups. Bake at 425° for 5 minutes. Reduce oven temperature to 375° (do not remove muffins from oven). Bake at 375° for 10 minutes until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 5 minutes. Remove muffins from pan; cool completely on wire rack. Sprinkle evenly with powdered sugar. Serves 12 (serving size: 1 muffin)

CALORIES 228; FAT 7.9g (sat 4.6g, mono 2g, poly 0.4g); PROTEIN 4.6g; CARB 37.6g; FIBER 2.1g; CHOL 4mg; IRON 2mg; SODIUM 163mg; CALC 77mg

Make Ahead • Freezable

Rum-Raisin Bundt Cake

Hands-on: 35 min. Total: 2 hr. 30 min. To bake a second batch: Double the batter in a large bowl, and bake everything at the same time. Make a standard-size Bundt for yourself, and for gift-giving, do the second batch as mini Bundts: Spoon about 6 tablespoons batter into each of 6 mini Bundt molds coated with baking spray. Spoon remaining batter into a 10-cup coated Bundt pan. Bake both pans on the same rack, located mid-oven. Rotate pans after 15 minutes; the minis will be done in about 20 minutes, and the large one should go the time indicated in the recipe.

2/3 cup golden raisins

3 tablespoons dark rum (such as Myers’s)

12 ounces cake flour (about 3 cups)

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, softened

1/2 cup canola oil

11/3 cups granulated sugar, divided

1 tablespoon grated orange rind

1 tablespoon grated lemon rind

2 teaspoons vanilla extract

3 large eggs

1 cup 2% reduced-fat milk

Baking spray with flour

3 tablespoons light-colored corn syrup

2 tablespoons water

1 tablespoon powdered sugar

1. Preheat oven to 350°.

2. Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH 30 seconds. Cool to room temperature.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a bowl; stir with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add oil, 1 cup granulated sugar, rinds, and vanilla; beat at medium speed 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on a serving plate.

4. Combine 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; bring to a boil. Cook 1 minute. Remove pan from heat; stir in reserved rum. Brush syrup over warm cake. Cool completely. Sprinkle with powdered sugar. Serves 16 (serving size: 1 slice)

CALORIES 307; FAT 11.3g (sat 2.9g, mono 5.6g, poly 2.4g); PROTEIN 4g; CARB 46.4g; FIBER 0.8g; CHOL 44mg; IRON 2.2mg; SODIUM 183mg; CALC 58mg

Make Ahead • Kid Friendly

Pineapple Shortbread Cakes

Hands-on: 1 hr. 13 min. Total: 2 hr. 18 min. To bake a second batch: Understand that these delicious cakes are a labor of love and absolutely worth the time you’ll need to spend making them. The most time-consuming part is shaping the cakes; break up the process by making the filling and the dough ahead—up to a couple of days in advance, if you like.

Filling:

3 (8-ounce) cans crushed pineapple in juice, undrained

3/4 cup granulated sugar

1/4 teaspoon salt

1/3 cup light-colored corn syrup

4 teaspoons all-purpose flour

Shortbread:

1/3 cup nonfat dry milk

9 ounces cake flour (about 21/4 cups)

1/4 teaspoon salt

1/4 teaspoon baking powder

12 tablespoons unsalted butter, softened

1/2 cup powdered sugar

2 large egg yolks

1 tablespoon powdered sugar (optional)

1. To prepare filling, drain pineapple in a fine mesh sieve, pressing solids; discard or save juice for another use. Place pineapple in a medium saucepan over medium-low heat; cook 15 minutes or until all liquid has evaporated, stirring frequently. Add granulated sugar and 1/4 teaspoon salt; cook 10 minutes or until liquid mostly evaporates, stirring occasionally. Add corn syrup; cook 5 minutes or until mixture is thick and sticky, stirring frequently. Add all-purpose flour; cook 1 minute or until very thick, stirring constantly. Scrape mixture onto a baking sheet, and spread into a thin layer; cover and chill completely (about 20 minutes).

2. To prepare shortbread, sift dry milk into a bowl. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Sift together dry milk, cake flour, 1/4 teaspoon salt, and baking powder. Place butter in a large bowl; beat with a mixer at medium speed until smooth and creamy. Add 1/2 cup powdered sugar; beat 2 minutes or until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat 2 minutes or until fluffy. Add flour mixture; beat at low speed until just combined. Divide dough in half. Gently shape dough into 2 (10-inch) logs; cover with plastic wrap. Chill 30 minutes.

3. Arrange 1 oven rack 2 positions down from the top of oven; arrange another rack 2 positions up from the bottom of oven. Preheat oven to 325°.

4. Cut each dough log into 12 equal pieces. Working with one piece at a time, roll dough into a 3-inch circle on a lightly floured surface. Place about 1 tablespoon filling in the center; bring edges together over filling and pinch closed. Gently press into a floured 13/4-inch square mold or cookie cutter, or shape into a square shape by hand. Place cake on a parchment-lined baking sheet. Repeat procedure with remaining dough and filling, placing cakes 2 inches apart onto 2 parchment-lined baking sheets (12 cakes per sheet). Bake at 325° for 25 minutes, turning cakes over and rotating pans after 15 minutes. Remove cakes from pans; cool completely on wire racks. Sprinkle with 1 tablespoon powdered sugar, if desired. Serves 24 (serving size: 1 cake)

CALORIES 158; FAT 6.3g (sat 3.8g, mono 1.7g, poly 0.3g); PROTEIN 1.6g; CARB 24.7g; FIBER 0.4g; CHOL 31mg; IRON 0.9mg; SODIUM 64mg; CALC 23mg

Make Ahead • Kid Friendly

Chocolate-Almond Cheesecake Bars

Hands-on: 25 min. Total: 9 hr. 30 min. To bake a second batch: It’s easy to double this recipe all as one process—double the crust, double the filling, divide between pans, and bake both pans together at the same time on the same oven rack. You may find that you need to add a couple extra minutes to the bake time.

3.4 ounces all-purpose flour (about 3/4 cup)

1/4 cup finely ground toasted almonds

1/4 teaspoon salt

1/4 cup unsalted butter, chilled

Baking spray with flour

6 ounces 1/3-less-fat cream cheese, softened

4 ounces fat-free cream cheese, softened

2/3 cup sugar

1/2 cup plain fat-free Greek yogurt

1 teaspoon vanilla extract

Dash of salt

1 large egg

3 ounces semisweet chocolate chips

1 tablespoon 2% reduced-fat milk

2 tablespoons almonds, chopped

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 cup ground almonds, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture into an 8-inch square metal baking pan coated with baking spray; lightly press into bottom of pan. Bake at 350° for 30 minutes or until golden. Cool completely on a wire rack.

3. Reduce oven temperature to 325°.

4. Place cream cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, yogurt, vanilla, and dash of salt; beat at low speed until combined. Add egg; beat 1 minute or until well combined. Pour mixture on top of cooled crust. Place chocolate chips and milk in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted, stirring after 15 seconds; stir mixture until smooth. Dollop chocolate mixture by the spoonful over cheesecake mixture; swirl together using a knife. Sprinkle top with 2 tablespoons almonds. Bake at 325° for 30 minutes or until almost set in the middle. Cool completely on wire rack. Cover and refrigerate 8 hours or up to overnight. Serves 16 (serving size: 1 bar)

CALORIES 164; FAT 8.6g (sat 4.4g, mono 2.8g, poly 0.7g); PROTEIN 4.5g; CARB 18.1g; FIBER 0.8g; CHOL 28mg; IRON 0.6mg; SODIUM 139mg; CALC 55mg

Make Ahead • Freezable • Kid Friendly

Star Anise Snickerdoodles

Hands-on: 30 min. Total: 1 hr. 35 min. To bake a second batch: Make a double batch of dough in a large bowl. Bake the first batch of cookies on 2 baking sheets in the oven as directed, and keep the unused dough in the fridge as the first batch bakes. Cool baking sheets completely before proceeding with the rest of the dough.

53/4 ounces all-purpose flour (about 11/4 cups)

1 teaspoon baking powder

1 teaspoon freshly ground star anise (about 3 pods)

1/4 teaspoon salt

1/4 teaspoon cream of tartar

6 tablespoons unsalted butter, softened

1 cup plus 2 tablespoons sugar, divided

1/2 teaspoon vanilla extract

1 large egg

3/4 teaspoon ground cinnamon

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; stir with a whisk. Place butter in a medium bowl; beat with a mixer at medium speed 30 seconds or until smooth. Add 1 cup sugar and vanilla; beat until well combined. Add egg; beat 1 minute or until well combined. Add flour mixture; beat 30 seconds at low speed or until just combined. Shape dough into a ball; wrap in plastic wrap. Chill 1 hour.

2. Arrange 1 oven rack 2 positions down from top of oven; arrange another rack 2 positions up from bottom of oven. Preheat oven to 375°.

3. Shape dough into 24 balls. Combine 2 tablespoons sugar and cinnamon in a shallow dish. Roll dough balls in cinnamon mixture, coating completely. Place balls 3 inches apart on 2 parchment-lined baking sheets. Bake at 375° for 11 minutes or until edges are golden, rotating pans after 6 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool on wire racks. Serves 24 (serving size: 1 cookie)

CALORIES 90; FAT 3.2g (sat 1.9g, mono 0.8g, poly 0.2g); PROTEIN 1g; CARB 14.6g; FIBER 0.2g; CHOL 15mg; IRON 0.4mg; SODIUM 48mg; CALC 16mg

Kid Friendly • Make Ahead • Freezable

Eggnog Coffee Cake

Hands-on: 15 min. Total: 60 min. To bake a second batch: Double the crumble mixture and the cake batter in large bowls. Make the round coffee cake for yourself, and do the second batch in muffin tins for gift-giving.

Crumble:

1/4 cup old-fashioned rolled oats

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

1/8 teaspoon salt

2 tablespoons unsalted butter, chilled

1/4 cup chopped pecans, toasted

Cake:

6.75 ounces all-purpose flour (about 11/2 cups)

11/2 teaspoons freshly ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 large egg yolk

1/2 cup 2% reduced-fat milk

1/4 cup reduced-fat sour cream

11/2 teaspoons vanilla extract

Baking spray with flour

1. Preheat oven to 350°.

2. To prepare crumble, combine first 4 ingredients in a bowl, stirring with a whisk. Cut in 2 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Stir in nuts.

3. To prepare cake, weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour and next 4 ingredients; stir with a whisk. Place 3 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well combined. Add egg and yolk, 1 at a time, beating well after each addition. Add milk, sour cream, and vanilla; beat on low speed 1 minute or until well combined. Add flour mixture; beat on low speed 1 minute or until just combined.

4. Spoon half of batter into an 8-inch round metal cake pan coated with baking spray. Sprinkle with half of crumble. Spread remaining batter over crumble; smooth top with a spatula. Sprinkle top evenly with remaining crumble. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Place a plate upside down on top of cake; invert onto plate. Serves 10 (serving size: 1 wedge)

CALORIES 266; FAT 10.1g (sat 4.9g, mono 3.1g, poly 1.1g); PROTEIN 4.4g; CARB 39.8g; FIBER 1.1g; CHOL 56mg; IRON 1.4mg; SODIUM 219mg; CALC 70mg

OUR BEST SLOW COOKER RECIPES

Recipes by the Cooking Light test kitchen

The slow cooker holds such promise this time of year, in the height of holiday craziness. We trust it to deliver convenience in a delicious way, expecting it to magically convert the ingredients we load in into savory, meaty stews with soul. But slow cooker dishes can sometimes disappoint, turning out food that tastes defeated, textures and flavors exhausted. Our Test Kitchen set about conquering the slow cooker, unlocking the secrets to succulent meats, tender but toothsome beans, and brilliant flavors. What follow are our learnings and our best slow cooker recipes yet.

INGREDIENTS

Meat: Prolonged exposure to heat can easily transform lovely, lean cuts of beef or pork to jerky. For the slow cooker, select meats with a reasonable layer of fat or internal marbling, such as chuck roast or brisket, to prevent drastic dry-outs. For poultry that’s immersed in liquid, try to cut cook time down to about 4 hours; longer than that is likely to leave you with stringy remnants.

Veggies: Fact: Crisp is not a texture that survives 8 hours in a slow cooker. Only heartier vegetables, like root veggies cut into relatively large pieces, or vegetables that stew down nicely, like tomatoes, will maintain a pleasant consistency for the long haul. If you want to include more delicate green ingredients, such as asparagus or green beans, try tossing them in for the last 30 minutes of cooking.

Seasonings: Think you need 1 teaspoon of oregano? Use two. Slow cookers have a funny way of diluting flavor, so you’ll probably need to add more flavor ingredients on the front end. When trying something new in the slow cooker, double the amount of herbs or spices that you think you need—even for intense spices like crushed red pepper.

Garnishes: As with any recipe, tossing fresh garnishes onto a completed dish from the slow cooker is an easy way to bring the meal to life. Try using fresh salsa, herbs, or ingredients with crunch to add a pop of color and vibrancy.

PRO TIPS

Get to know your cooker. Just like learning the hot spots and quirks of your oven, understanding how your slow cooker handles certain ingredients and recipes is going to take a little time and experimentation.

Go easy on liquid. By the time your timer dings, the pot will have twice as much liquid as you started with, so there’s no need to completely cover the meat and veggies with stock or water from the start.

Go for size. We’ve found that providing the food with breathing room yields better results than attempting to pack it into a smaller cooker. A 6-quart cooker is the size we recommend. Save any mini cookers for keeping potluck queso dip warm, and break out the big guns to get dinner on the table.

Make Ahead • Kid Friendly

Classic Slow Cooker Beef Stew

Hands-on: 45 min. Total: 8 hr. A nutty dark beer adds richness and depth to the stew. Be careful not to choose a beer that’s too hoppy—it will taste too bitter. To get 2 pounds of trimmed meat, you’ll probably need to purchase a 21/2-pound roast.

2 pounds trimmed boneless chuck roast, cut into 2-inch cubes

11/2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons canola oil, divided

3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices

6 garlic cloves, thinly sliced

1 (12-ounce) nut brown ale

11/4 cups unsalted beef stock (such as Swanson), divided

11/2 pounds baby Dutch potatoes, halved

1 pound carrots, peeled and cut diagonally into 2-inch pieces

4 thyme sprigs

2 bay leaves

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1/4 cup flat-leaf parsley leaves

1. Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 11/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 11/2 teaspoons oil and remaining beef; remove beef and any juices from pan.

2. Add 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, 11/4 teaspoons salt, and 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.

3. Combine 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley. Serves 8 (serving size: about 11/4 cups)

CALORIES 386; FAT 17.9g (sat 5.9g, mono 8.3g, poly 1.6g); PROTEIN 25.1g; CARB 28.3g; FIBER 3.5g; CHOL 86mg; IRON 3mg; SODIUM 509mg; CALC 48mg

Make Ahead

Cuban Pork Shoulder with Beans and Rice

Hands-on: 45 min. Total: 8 hr. 45 min. Here’s a hearty dinner that doesn’t require presoaking of the beans—they go straight into the cooker and end up perfectly tender 8 hours later. Since you blend up a whole orange, peel and all, you should look for Florida oranges, which have a thinner skin than the thick-peeled oranges from California.

23/4 cups unsalted chicken stock (such as Swanson)

1 cup fresh orange juice (about 4 oranges)

1/2 cup chopped cilantro stems

1 medium orange, quartered

13/4 teaspoons kosher salt, divided

11/2 teaspoons freshly ground black pepper, divided

4 center-cut bacon slices, chopped

1 (21/2-pound) bone-in pork shoulder, trimmed

1 pound dried black beans

21/4 cups chopped onion, divided

10 garlic cloves, crushed and divided

1/4 cup chopped fresh oregano, divided

2 teaspoons paprika

2 teaspoons ground cumin

11/2 teaspoons crushed red pepper

1 bay leaf

11/2 cups chopped tomato

1 jalapeño pepper, seeded and chopped

22/3 cups hot cooked white rice

1/4 cup chopped fresh cilantro

1. Place first 4 ingredients in a blender; process until smooth. Strain orange juice mixture through a fine sieve over a bowl; discard solids. Stir in 3/4 teaspoon salt and 3/4 teaspoon black pepper.

2. Place bacon in a large skillet over medium heat; cook 5 minutes or until crisp. Remove bacon with a slotted spoon. Place bacon in a 6-quart electric slow cooker. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return skillet to medium-high heat. Add pork to drippings in skillet; cook 8 minutes, turning to brown on all sides. Add pork to slow cooker. Pour uncooked beans around pork.

3. Return skillet to medium-high heat. Add 2 cups onion and 6 garlic cloves; sauté 3 minutes. Add 3 tablespoons oregano, paprika, cumin, and red pepper to pan; sauté 1 minute. Add orange mixture and bay leaf to pan; bring to a boil and cook 1 minute, scraping pan to loosen browned bits. Pour onion mixture over pork. Cover and cook on LOW for 8 hours or until pork is very tender and black beans are done. Shred pork; discard bones. Discard bay leaf. Stir in 1/4 teaspoon salt.

4. Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup onion, tomato, and jalapeño pepper in a bowl. Chop 4 garlic cloves; stir into tomato mixture. Spoon 1/3 cup rice onto each of 8 plates; top each serving with 1/2 cup bean mixture, about 3 ounces pork mixture, and 31/2 tablespoons salsa. Garnish with 1 tablespoon oregano and 1/4 cup cilantro. Serves 8

CALORIES 510; FAT 12.8g (sat 4.1g, mono 5.3g, poly 2.1g); PROTEIN 34.3g; CARB 62.2g; FIBER 7g; CHOL 64mg; IRON 4.9mg; SODIUM 655mg; CALC 66mg

Make Ahead • Kid Friendly

Creamy White Bean Soup with Smoked Ham Hocks

Hands-on: 10 min. Total: 8 hr. 10 min. This hearty, rustic soup is the epitome of comfort: creamy, starchy, and filling. Here again, the beans go in dried—no need to soak.

2 tablespoons olive oil

11/2 cups chopped onion

1 cup diced celery

1 cup diced carrot

1 tablespoon chopped fresh thyme

6 garlic cloves, chopped

2 pounds smoked ham hocks

1 pound dried Great Northern beans

2 (26-ounce) containers unsalted chicken stock (such as Swanson)

1/4 cup minced fresh chives

1 teaspoon freshly ground black pepper

1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are soft. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.

2. Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir meat into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper. Serves 8 (serving size: about 1 cup)

CALORIES 260; FAT 5.1g (sat 1g, mono 2.5g, poly 0.7g); PROTEIN 19.1g; CARB 36.2g; FIBER 11.2g; CHOL 8mg; IRON 3.6mg; SODIUM 639mg; CALC 136mg

Make Ahead

Chicken and Chickpea Tagine

Hands-on: 20 min. Total: 7 hr. 20 min. Hearty canned chickpeas hold up beautifully in the slow cooker, where they’re combined with lots of fragrant spices and just a little stock. Since the chicken cooks on top of the chickpea mixture and is not submerged in liquid, it retains its nice browned color. Serve with a simple green salad and a side of couscous.

11/2 tablespoons canola oil

8 (5-ounce) bone-in chicken thighs, skinned

11/4 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

21/2 cups chopped onion

1/4 cup finely chopped fresh garlic

11/4 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

3/4 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/4 teaspoon ground red pepper

1 cup unsalted chicken stock (such as Swanson)

11/2 teaspoons honey

1 (3-inch) cinnamon stick

2/3 cup chopped dried apricots

2 (15-ounce) cans organic chickpeas, rinsed and drained

1/4 cup chopped fresh cilantro

Lemon wedges

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).

2. Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges. Serves 8 (serving size: 1 thigh, about 2/3 cup chickpea mixture, and 1 lemon wedge)

CALORIES 255; FAT 6.9g (sat 1.1g, mono 2.9g, poly 1.6g); PROTEIN 22g; CARB 26.6g; FIBER 4.7g; CHOL 81mg; IRON 2.2mg; SODIUM 412mg; CALC 78mg

Kid Friendly • Make Ahead

Sweet and Tangy Short Ribs

Hands-on: 28 min. Total: 8 hr. 58 min. This saucy dish is worthy of a dinner party; just serve with a side of brown rice. Cola is the secret ingredient, yielding a luscious sauce.

2 tablespoons canola oil, divided

8 (6-ounce) bone-in beef short ribs, trimmed

3/4 cup unsalted beef stock (such as Swanson)

1/3 cup lower-sodium soy sauce

1/4 cup rice vinegar

2 tablespoons grated peeled fresh ginger

2 tablespoons brown sugar

2 tablespoons sambal oelek

8 minced garlic cloves

1 (12-ounce) can cola

1 star anise

1 (4 x 1–inch) orange rind strip

4 cups (1-inch) diagonally cut carrot

1/4 cup water

1 tablespoon cornstarch

2 cups diagonally cut snow peas

1/4 cup chopped fresh cilantro

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.

2. Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrots to pan; cook 20 minutes or until carrots are almost done. Combine 1/4 cup water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle with 11/2 teaspoons cilantro. Serves 8

CALORIES 234; FAT 11.6g (sat 3.7g, mono 5.7g, poly 1.3g); PROTEIN 15.4g; CARB 16.5g; FIBER 1.5g; CHOL 41mg; IRON 2.1mg; SODIUM 533mg; CALC 33mg

Make Ahead

Slow Cooker Chicken Verde

Hands-on: 40 min. Total: 4 hr. 40 min. It’s not hard to make your own salsa verde, with fresher flavor and way less sodium than jarred versions: Simply blacken tomatillos, chiles, and onions, and then blend.

1/3 cup garlic cloves

1 tablespoon canola oil

2 pounds tomatillos, husks removed

2 poblano chiles, stemmed and seeded

1 medium onion, quartered

1/2 cup chopped fresh cilantro

2 tablespoons fresh oregano

1 tablespoon cornstarch

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 cup unsalted chicken stock (such as Swanson)

Cooking spray

8 chicken leg quarters, skinned

8 lime wedges

1. Preheat broiler.

2. Combine first 5 ingredients in a large bowl, tossing to coat. Arrange on a jelly-roll pan. Broil 10 minutes or until vegetables are black in spots. Place mixture in a blender; add cilantro, oregano, cornstarch, salt, pepper, and stock. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

3. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add 4 chicken leg quarters; cook 5 minutes or until well browned. Repeat procedure with cooking spray and remaining chicken. Arrange chicken in a 6-quart electric slow cooker; top with tomatillo mixture. Cover and cook on LOW 4 hours or until done. Serve with lime wedges. Serves 8 (serving size: 1 chicken quarter, about 3/4 cup sauce, and 1 lime wedge)

CALORIES 302; FAT 10.6g (sat 2.2g, mono 3.9g, poly 2.7g); PROTEIN 38.5g; CARB 12.8g; FIBER 3g; CHOL 175mg; IRON 2.3mg; SODIUM 505mg; CALC 49mg

Freezable • Make Ahead • Kid Friendly

Slow-Cooked Ragù

Hands-on: 30 min. Total: 6 hr. 30 min. This meaty sauce is great ladled over any kind of pasta, and leftovers freeze well.

2 ounces pancetta, chopped

1 pound ground sirloin (90% lean)

12 ounces lean ground pork

1 (4-ounce) hot turkey Italian sausage link, casing removed

1 tablespoon canola oil

11/3 cups diced onion

2/3 cup diced carrot

2/3 cup diced celery

1/4 cup unsalted tomato paste

2 tablespoons minced fresh garlic

1/2 cup dry white wine

2 cups unsalted chicken stock (such as Swanson)

1 (15-ounce) can unsalted crushed tomatoes

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper

1 bay leaf

1. Place pancetta in a large skillet over medium-high heat; cook 4 minutes or until beginning to brown, stirring occasionally. Add beef; cook 3 minutes or until browned, stirring to crumble. Place beef mixture in a 6-quart electric slow cooker. Return skillet to medium-high heat. Add ground pork and sausage; cook 5 minutes or until browned, stirring to crumble. Add pork mixture to slow cooker.

2. Return skillet to medium-high heat. Add oil; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Add wine; bring to a boil. Cook 2 minutes or until wine mostly evaporates, scraping pan to loosen browned bits. Add stock, tomatoes, 3/4 teaspoon salt, pepper, and bay leaf; bring to a boil. Carefully pour stock mixture into slow cooker; cover and cook on LOW for 6 hours. Discard bay leaf. Stir in 1/4 teaspoon salt. Serves 8 (serving size: 1 cup)

CALORIES 296; FAT 16.1g (sat 5.7g, mono 6.3g, poly 1.6g); PROTEIN 24.5g; CARB 10.4g; FIBER 2.1g; CHOL 78mg; IRON 2.8mg; SODIUM 589mg; CALC 48mg

Vegetarian • Kid Friendly

Hearty Oats and Grains

Hands-on: 10 min. Total: 3 hr. 15 min. When you have a house full of holiday guests who’d enjoy a wholesome, hearty breakfast at their own pace, the slow cooker can come to your rescue. Get it going first thing in the morning, and let folks serve themselves when they’re ready to eat.

Cooking spray

3 cups water

2 cups apple cider (such as Zeigler’s)

1 cup steel-cut oats

1 cup 7-grain blend (such as Laurel Hill)

11/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup 2% reduced-fat milk, warmed

1/3 cup maple syrup

11/2 cups diced apple

1/2 cup chopped toasted walnuts

1. Coat the inside of a 6-quart electric slow cooker with cooking spray. Place 3 cups water and next 5 ingredients (through salt) in cooker, stirring well. Cover and cook on LOW for 3 hours. Spoon about 2/3 cup oat mixture into each of 8 bowls; top each serving with 2 tablespoons milk, 2 teaspoons syrup, 3 tablespoons apple, and 1 tablespoon nuts. Serves 8

CALORIES 292; FAT 7.3g (sat 1.1g, mono 0.8g, poly 3.5g); PROTEIN 8g; CARB 53.8g; FIBER 5.8g; CHOL 2.4mg; IRON 1.7mg; SODIUM 162mg; CALC 84mg

Kid Friendly • Make Ahead

Tangy Italian Beef Sandwiches

Hands-on: 15 min. Total: 8 hr. 15 min. Beef slowly braises until it practically falls into shreds. We like the mixture on sandwiches, but it’s also delicious served over a baked potato and topped with sour cream.

3 banana peppers

Cooking spray

1/2 cup white vinegar

1 tablespoon onion powder

1 tablespoon garlic powder

11/2 teaspoons crushed red pepper

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

7 bottled pepperoncini peppers, chopped

21/4 pounds chuck roast, trimmed and halved

8 (11/2-ounce) sandwich rolls, toasted

1. Preheat broiler.

2. Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally. Place peppers in a 6-quart electric slow cooker. Add vinegar, onion powder, garlic powder, and red pepper; stir to combine. Stir in 1/2 teaspoon salt, black pepper, and pepperoncini peppers.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Place beef in slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Remove beef from cooker; shred with 2 forks. Stir beef and 1/2 teaspoon salt into cooking liquid. Divide beef mixture evenly among sandwich rolls, spooning out with a slotted spoon. Serve any extra sauce for dipping. Serves 8 (serving size: 1 sandwich and about 2 tablespoons sauce)

CALORIES 356; FAT 15.9g (sat 6g, mono 6.4g, poly 1.3g); PROTEIN 26.2g; CARB 24.7g; FIBER 1.9g; CHOL 86mg; IRON 3.5mg; SODIUM 588mg; CALC 94mg

Make Ahead • Kid Friendly

Slow Cooker Sausage and Squash Lasagna

Hands-on: 47 min. Total: 4 hr. 57 min. We were surprised and delighted by how well lasagna cooks up in the slow cooker. Be sure to use traditional noodles, and place them in the cooker uncooked. We tried the recipe with specially formulated no-bake noodles, and they didn’t work as well.

9 ounces part-skim ricotta cheese

1 ounce Asiago cheese, grated and divided (about 1/4 cup)

2 tablespoons chopped fresh flat-leaf parsley, divided

2 tablespoons chopped fresh chives, divided

1/4 teaspoon freshly ground black pepper

6 garlic cloves, divided

6 cups water

1/2 cup red wine vinegar

1 large yellow crookneck squash, cut into 1/4-inch-thick slices

1 large zucchini, cut into 1/4-inch-thick slices

Cooking spray

12 ounces hot turkey Italian sausage links, casings removed

2 cups chopped onion

1 tablespoon olive oil

3 (3.5-ounce) packages shiitake mushrooms, stemmed and sliced

1 cup unsalted chicken stock (such as Swanson)

1/2 cup chopped basil leaves

1 (25-ounce) jar lower-sodium marinara sauce (such as Dell’Amore)

12 uncooked lasagna noodles

4 ounces fontina cheese, shredded and divided (about 1 cup)

1. Combine ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper, and 1 garlic clove, grated, in a bowl; set aside.

2. Bring 6 cups water to a boil in a large skillet; stir in vinegar. Add squash and zucchini; cook 2 minutes. Drain; set aside.

3. Heat skillet over medium-high heat. Coat pan with cooking spray. Add Italian sausage; cook 7 minutes or until browned, stirring to crumble. Stir in onion; cook 8 minutes or until onion is tender.

4. Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook 10 minutes or until mushrooms begin to lose their moisture. Finely chop 5 garlic cloves; stir into mushrooms. Stir in chicken stock, basil, and marinara. Bring to a boil; remove from heat.

5. To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6-quart electric slow cooker. Top with 4 noodles, breaking noodles to fit cooker. Layer half of squash mixture, half of Italian sausage mixture, and 1/4 cup fontina cheese over noodles; top with 1 cup marinara mixture. Arrange 4 noodles over marinara mixture; top with ricotta mixture. Sprinkle with 1/4 cup fontina; top with remaining half of Italian sausage mixture and remaining half of squash mixture. Arrange remaining 4 noodles over squash mixture; top with remaining 11/2 cups sauce and 1/4 cup fontina. Cover and cook on LOW for 4 hours.

6. Preheat broiler.

7. Uncover slow cooker; sprinkle lasagna with 1/4 cup fontina and 2 tablespoons Asiago. Broil in the middle of the oven for 2 minutes or until cheese browns slightly. Sprinkle with 1 tablespoon parsley and 1 tablespoon chives. Let stand 10 minutes before serving. Serves 10 (serving size: about 1 cup)

CALORIES 342; FAT 14.1 g (sat 5.5g, mono 5.5g, poly 1.6g); PROTEIN 19.8g; CARB 35.4g; FIBER 4.1g; CHOL 52mg; IRON 1.2mg; SODIUM 516mg; CALC 180mg

COCONUT CURRIED MUSSELS WITH CAULIFLOWER

From Hinoki & the Bird in Los Angeles

Cauliflower, an unsung hero of the cruciferous family too often relegated to crudité platters and steamed vegetable medleys, has finally started to get its due. Roasty-toasty browned florets and deep-golden, thick-cut cauliflower steaks have become menu staples at the hippest restaurants. David Myers, whose Silk Road–accented Hinoki & the Bird has been a culinary sensation since its opening last January, puts cauliflower to work in Asian dishes.

“Cauliflower absorbs a lot of flavor,” Myers says. That makes it great for a dish that bathes it in bold curry broth flavored with fiery chiles, fragrant lemongrass, and warm, earthy spices. His original version of this dish, inspired by a trip through Thailand, features florets simmered in the rich sauce, and raw cauliflower shaved on top at the end. This creates extra textural interest and “gives the dish a crisp, clean veggie flavor,” he says.

Myers has two general preferred preparations for cauliflower. On the stovetop, he cooks it in a covered pan with a little olive oil, so it steams in its own liquid. And though home cooks don’t typically think of grilling cruciferous veggies, Myers finds that a little charcoal flavor works wonders for cauliflower and enhances its natural meatiness. He starts the vegetable in foil on the grill, and then finishes it for a minute or two directly on the grill for some charring.

Try Myers’ original dish this month at Hinoki & the Bird in Century City.

Quick and Easy

Coconut Curried Mussels with Cauliflower

Hands-on: 30 min. Total: 30 min.

Curry paste:

2 tablespoons thinly sliced peeled fresh lemongrass

2 tablespoons minced shallots

2 tablespoons chopped fresh cilantro

1/2 teaspoon ground coriander

1/2 teaspoon cumin seeds

1/2 teaspoon shrimp paste

1/2 teaspoon grated peeled fresh ginger

1/4 teaspoon black peppercorns

1/4 teaspoon crushed red pepper

2 garlic cloves, chopped

1 kaffir lime leaf

Mussels:

1 tablespoon canola oil

2 cups small cauliflower florets

1 cup unsalted chicken stock (such as Swanson)

1 cup light coconut milk

48 mussels (about 2 pounds), scrubbed and debearded

2 tablespoons fresh lime juice

2 tablespoons thinly sliced Thai basil

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh dill

1. Combine first 11 ingredients in a mortar or bowl; grind with a pestle until mixture forms a smooth paste.

2. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add cauliflower; sauté until lightly browned. Stir in curry paste, stock, and milk; bring to a boil. Add mussels; cover, and simmer 5 minutes or until mussels open. Discard any unopened shells. Stir in juice and herbs. Spoon into bowls; serve immediately. Serves 4 (serving size: 12 mussels, 1/2 cup broth, and 1/2 cup cauliflower)

CALORIES 196; FAT 6.2g (sat 3.4g, mono 0.7g, poly 0.8g); PROTEIN 18.7g; CARB 17.8g; FIBER 1.8g; CHOL 34mg; IRON 6.1mg; SODIUM 468mg; CALC 66mg

RISOTTO

Many cooks think of risotto as a restaurant dish—one to order but not to make. Maybe that’s because their homemade versions are never quite as creamy, but we have the tricks to get you there every time. And if you make it yourself, you’re guaranteed a healthier bowl.

Start with the right rice: We call for readily available Arborio, but you could also use Carnaroli or Vialone Nano. Certainly, stirring is important, as it agitates the grains and releases starch, which makes for that creamy texture. Using hot stock is crucial, too, for even and thorough cooking. And for the loosest, creamiest texture, our secret is to add a little liquid after the pan comes off the heat. Use a tip from contributor Kenji López-Alt of Serious Eats, and serve in warmed bowls, which will also keep things loose and luscious.

Quick and Easy • Kid Friendly

Classic Risotto Milanese

Hands-on: 29 min. Total: 29 min.

5 cups unsalted chicken stock (such as Swanson)

11/2 tablespoons extra-virgin olive oil

11/4 cups finely chopped onion

11/2 cups Arborio rice

5/8 teaspoon kosher salt

1/4 teaspoon saffron threads, crushed

1/2 cup dry white wine

1 tablespoon unsalted butter

1/2 teaspoon freshly ground black pepper

1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)

2 tablespoons chopped fresh flat-leaf parsley

1. Bring stock to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rice, salt, and saffron; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 11/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion of stock is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at the last addition. Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Garnish with parsley. Serves 4 (serving size: about 11/4 cups)

CALORIES 404; FAT 9.9g (sat 3.7g, mono 5g, poly 0.7g); PROTEIN 14g; CARB 60.9g; FIBER 2.5g; CHOL 14mg; IRON 1.3mg; SODIUM 568mg; CALC 115mg

Quick and Easy • Kid Friendly

Pancetta Risotto with Truffle Oil

Hands-on: 40 min. Total: 40 min.

5 cups unsalted chicken stock (such as Swanson)

1 tablespoon olive oil

3 ounces pancetta, chopped

1/2 cup minced shallots

11/2 cups Arborio rice

11/2 teaspoons chopped fresh rosemary

2 large garlic cloves, minced

1/2 cup dry white wine

1 teaspoon black pepper

1 teaspoon white truffle oil

1/2 teaspoon kosher salt

1. Bring stock to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat a Dutch oven over medium heat. Add olive oil; swirl to coat. Add pancetta; sauté 6 minutes or until crisp, stirring frequently. Using a slotted spoon, remove pancetta from pan; drain on a paper towel. Add shallots to drippings in pan; cook 2 minutes (do not brown), stirring frequently. Stir in rice, rosemary, and garlic; cook 1 minute, stirring constantly to coat rice. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 11/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion of stock is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at the last addition. Stir in pepper, truffle oil, and salt. Remove pan from heat; stir in reserved 1/3 cup broth. Sprinkle with pancetta. Serve immediately. Serves 5 (serving size: 1 cup)

CALORIES 365; FAT 11.6g (sat 3.2g, mono 5.7g, poly 0.8g); PROTEIN 12.8g; CARB 50.3g; FIBER 3.1g; CHOL 12mg; IRON 0.9mg; SODIUM 604mg; CALC 31mg

EMPANADA? WE SAY YES!

Flaky, portable, chicken-and-cheese-packed hand pies with half the salt and fat of the deep-fried version

It doesn’t get much better than a deep-fried pocket of tender, flaky dough that’s filled with meaty, cheesy goodness—a delightfully messy delicacy that’s best with a dipping sauce and a mountain of napkins. The popularity of these savory hand pies is on the rise; it’s a wonder they’re not yet sold on every street corner in America. The limited availability is likely for our own good, as there’s a hefty 500 calories and an army of salty, fried-fatty goodness in each pie. Empanada challenge, accepted!

We’re gaining confidence in our lighter-crust capabilities, and this meaty hand pie is no exception. We trade the traditional lard or butter for olive oil—a heart-healthy fat whose liquid state coats the floury dough better than a solid fat, allowing us to use less. Juicy ground chicken and mushrooms replace ground beef for a lighter filling, leaving a little calorie room for some melty Gruyère and Monterey Jack. A made-from-scratch roasted tomatillo sauce packs a tart, flavorful punch into our filling—so good, we make a little extra for dipping. A flaky, cheesy, sauce-covered experience with 309 calories per pie—now that’s a trend we can get behind.

CLASSIC

MAKEOVER

495 calories per serving

309 calories per serving

32 grams total fat

16.3 grams total fat

13.2 grams saturated fat

4 grams saturated fat

Make Ahead • Freezable

Chicken-and-Mushroom Empanadas with Roasted Tomatillo Sauce

Hands-on: 30 min. Total: 1 hr. 30 min. The empanadas can be made ahead and chilled until ready to bake. For less heat, seed the jalapeño peppers after roasting.

8 ounces unbleached all-purpose flour (about 13/4 cups)

11/4 teaspoons salt, divided

1/2 teaspoon baking powder

1/3 cup plus 1 teaspoon extra-virgin olive oil, divided

5 tablespoons very cold water

1 pound tomatillos, husks removed

2 jalapeño peppers, stemmed

6 garlic cloves, peeled and divided

Cooking spray

1 tablespoon fresh lime juice

1/2 teaspoon freshly ground black pepper, divided

1/2 teaspoon sugar

1 cup chopped onion

8 ounces ground chicken

4 ounces chopped mushrooms

11/2 ounces shredded cave-aged Gruyère cheese (about 6 tablespoons)

1 ounce shredded Monterey Jack cheese (about 1/4 cup)

1 large egg, lightly beaten

1 teaspoon water

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 3/4 teaspoon salt, and baking powder in a food processor; pulse to combine. Combine 1/3 cup oil and 5 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.

2. Preheat oven to 450°.

3. Arrange tomatillos, jalapeños, and 4 garlic cloves in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 25 minutes or until charred. Place tomatillo mixture, juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and sugar in a blender; pulse until finely chopped, scraping sides.

4. Reduce oven temperature to 400˚.

5. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, sauté 5 minutes. Chop 2 garlic cloves. Add garlic to pan, sauté 1 minute. Add chicken and mushrooms; cook 6 minutes or until chicken is browned, stirring to crumble. Cool slightly. Add 1/2 cup tomatillo sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cheeses, stirring well to combine.

6. Combine egg and water in small bowl, stirring well with a whisk. Remove dough from refrigerator; let stand 5 minutes. Divide dough into 8 equal portions, shaping each into a ball. Roll each dough portion into a 6-inch circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 tablespoons chicken mixture into center of each circle. Moisten edges of dough with egg mixture; fold dough over filling. Press edges together with a fork to seal. Brush remaining egg mixture evenly over empanadas. Place empanadas on a parchment-lined baking sheet coated with cooking spray. Bake at 400° for 24 minutes or until lightly browned. Serve with remaining tomatillo sauce. Serves 8 (serving size: 1 empanada and 1 tablespoon sauce)

CALORIES 309; FAT 16.3g (sat 4g, mono 9.2g, poly 2.1g); PROTEIN 12.4g; CARB 29g; FIBER 2.5g; CHOL 57mg; IRON 2.3mg; SODIUM 455mg; CALC 121mg

EXPERT EMPANADA TIPS

OLIVE OIL
This heart-healthy fat is the star in our simple, tender dough, replacing lard or butter to save 136 calories and 10g sat fat per empanada.

FRESH SALSA VERDE
Packing a tart, juicy, flavor-packed punch into our light chicken-and-mushroom filling, it doubles as a dipping sauce to save 110mg per tablespoon over store-bought.

OVEN BAKED
No need to deep-fry this olive oil–based dough. It bakes up tender and flaky on its own. Save 60 calories and 7g fat per pie over the deep fryer.

Kid Friendly

Garlicky Turnip Fries with Pomegranate Ketchup

Hands-on: 20 min. Total: 40 min.

Place 2 baking sheets in oven. Preheat oven to 450° (keep pans in oven as it preheats). Place 3/4 cup pomegranate arils, 1/4 cup chopped shallots, and 2 tablespoons cider vinegar in a mini food processor; process until well blended. Strain pomegranate mixture through a fine sieve into a small saucepan; discard solids. Stir in 3 tablespoons sugar, 1 teaspoon tomato paste, and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer 10 minutes or until thickened. Cut 4 medium peeled turnips into 1/2-inch matchsticks; toss with 2 tablespoons olive oil. Sprinkle with 2 tablespoons cornmeal, 2 tablespoons grated fresh Parmesan cheese, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic salt; toss to coat. Divide turnip mixture evenly between preheated pans. Bake at 450° for 15 minutes. Turn turnips over; rotate pans. Bake an additional 8 minutes or until browned. Serves 4 (serving size: about 1/2 cup turnips and 1 tablespoon sauce)

CALORIES 137; FAT 5.3g (sat 1g); SODIUM 184mg

MEATLESS MONDAYS

Vegetarian • Make Ahead

Barley Risotto with Wild Mushrooms

Hands-on: 60 min. Total: 1 hr. 45 min. The mushroom mix here is a winning combo, but use any fresh variety that’s readily available in your market.

1 tablespoon extra-virgin olive oil

2 cups thinly sliced leek (about 2 large)

8 ounces oyster mushrooms, sliced

8 ounces cremini mushrooms, sliced

5 ounces shiitake mushrooms, stemmed and sliced

1 cup uncooked pearl barley

1 tablespoon minced fresh garlic

1/2 cup dry white wine

2 teaspoons chopped fresh thyme, divided

8 cups water

1/2 ounce dried porcini mushrooms, coarsely chopped

3 ounces Parmigiano-Reggiano cheese, grated (about ¾ cup)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; sauté 10 minutes or until tender. Add oyster, cremini, and shiitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until toasted, stirring frequently. Add wine and 1 teaspoon thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat, and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt, and pepper. Sprinkle with 1 teaspoon thyme. Serve immediately. Serves 6 (serving size: 11/2 cups)

CALORIES 273; FAT 7.1g (sat 2.9g, mono 2.9g, poly 0.7g); PROTEIN 12.6g; CARB 38.5g; FIBER 8.1g; CHOL 12mg; IRON 2.9mg; SODIUM 398mg; CALC 199mg

Vegetarian

Quinoa-Stuffed Kale Rolls with Goat Cheese

Hands-on: 60 min. Total: 2 hr. 5 min. One of our favorite greens stuffed with one of our favorite grains—all covered with a light tomato sauce.

2 tablespoons extra-virgin olive oil, divided

2 pounds plum tomatoes, chopped

6 garlic cloves, coarsely chopped

2 teaspoons chopped fresh thyme

1/2 teaspoon kosher salt

12 large Lacinato kale leaves (about 1 large bunch)

3/4 cup uncooked quinoa

1 medium onion, chopped

11/2 cups organic vegetable broth

1/3 cup chopped walnuts, toasted and divided

Cooking spray

2 ounces goat cheese, crumbled

1. Heat a large saucepan over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, garlic, and thyme; cover and simmer 30 minutes or until tomatoes are very tender. Remove pan from heat. Add salt; coarsely mash with a potato masher.

2. Bring water to a boil in a large saucepan; add half of kale. Cook 1 minute. Remove kale from pan with a slotted spoon; plunge into ice water. Repeat with remaining kale. Drain and pat dry. Remove center rib from kale, leaving the leaf whole and uncut at leafy end.

3. Rinse and drain quinoa. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add quinoa; cook 2 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; stir in 3 tablespoons walnuts.

4. Preheat oven to 375°.

5. Spread about 3/4 cup tomato sauce over the bottom of an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Working with 1 kale leaf at a time, place about 1/4 cup quinoa mixture in center of leaf. Fold in edges of leaf; roll up, jelly-roll fashion. Repeat procedure with remaining kale leaves and quinoa mixture to form 12 rolls. Place rolls, seam sides down, in dish. Spoon remaining sauce over rolls. Cover and bake at 375° for 20 minutes. Sprinkle evenly with walnuts and cheese. Bake, uncovered, 5 minutes. Serves 4 (serving size: 3 rolls)

CALORIES 369; FAT 18.9g (sat 4g, mono 7.1g, poly 6.8g); PROTEIN 12.9g; CARB 41.2; FIBER 7.3g; CHOL 7mg; IRON 3.8mg; SODIUM 536mg; CALC 153mg

FINGER-LICKIN’ CHICKEN

By Matisse Reid

I made one of the greatest chicken recipes today. Kids, you will love this dish. You can use boneless chicken thighs if you want, but chicken with the bone does not seem to dry out as quickly. I also thought this recipe would work well with a whole chicken. We doubled the recipe and put half in the freezer for a quick, easy meal another time. Make sure you cook extra, as it also makes great leftovers. We had the meat in sandwiches the next day, and it tasted even better the second time around. The first time I made this dish, I started cooking the chicken on the grill, and then put it in the oven. This added to the smoky flavor and gave the skin a nice crispy texture—yum! The second time I just cooked it in the oven and it was just as good. This dish was delish.

Kid Friendly

Sticky Asian Chicken Thighs

Hands-on: 15 min. Total: 1 hr. 10 min. These chicken thighs are messy, but that’s part of the fun. Serve with steamed sugar snap peas and hot cooked white rice.

6 bone-in chicken thighs (about 2 pounds)

1/4 cup lower-sodium soy sauce

3 tablespoons fresh orange juice

2 tablespoons balsamic vinegar

11/2 tablespoons honey

1 tablespoon hoisin sauce

11/2 teaspoons chili garlic sauce

1 teaspoon cornstarch

Cooking spray

1. Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate 30 minutes at room temperature, turning occasionally.

2. Preheat oven to 450°.

3. Remove chicken from bag, reserving marinade. Combine reserved marinade and cornstarch in a medium saucepan, stirring with a whisk. Bring marinade mixture to a boil over medium heat; cook 3 minutes or until thickened, stirring occasionally.

4. Place chicken on a wire rack coated with cooking spray. Place rack in a baking sheet. Bake at 450° for 15 minutes. Brush 1/2 cup marinade mixture over chicken. Bake 15 minutes or until done. Place chicken in a large bowl. Add remaining marinade mixture; toss to coat. Serves 6 (serving size: 1 thigh)

CALORIES 240; FAT 13.3g (sat 3.6g, mono 5.6g, poly 2.7g); PROTEIN 20.8g; CARB 8.7g; FIBER 0.2g; CHOL 120mg; IRON 1.3mg; SODIUM 494mg; CALC 14mg

COUSCOUS

By Naomi Duguid

Most American cooks know that couscous is a staple in North Africa, but not many understand how versatile it can be. Couscous is a tiny pasta made of wheat or barley; wheat couscous is the most widely available version in North America, and most of it is “instant” or quick-cooking. Although couscous is traditionally hand-rolled, these days it is made by machine: Coarsely ground wheat (semolina) is moistened and tossed with fine wheat flour until it forms little round balls (think of the coarse bits as the core of a kind of wheat-flour “snowball”). In Morocco, Algeria, and Tunisia, couscous is steamed over a simmered stew, after being tossed with a little water or oil and water.

But couscous is more than just an accompaniment to stew. You can use it as a filler in beef patties (soak it in water for five minutes, and then use instead of breadcrumbs—1/2 cup per pound of ground beef or lamb); add leftover cooked couscous to a salad; or use it in a bread or pancake or muffin recipe (soak in an equal volume of warm water for five minutes or more before adding it—1/4 cup couscous to 3/4 cup wheat flour).

But to me the most appealing nontraditional couscous dish is this cross between a pilaf and a salad; it’s quick to make and a great standby any time of year. (You’ll find it especially useful if you are cooking for vegetarians or vegans, for whom you can omit the cheese.)

Vegetarian • Kid Friendly • Make Ahead

Couscous with Winter Vegetables

Hands-on: 20 min. Total: 1 hr. 30 min. In summer, use green beans, corn kernels, and zucchini in place of the butternut squash and chickpeas. Leftovers are delicious for breakfast with a fried egg on top.

2 tablespoons butter

1 tablespoon olive oil

1/2 cup chopped shallots

1 jalapeño pepper, minced

3 cups chopped peeled butternut squash

1 (15-ounce) can unsalted chickpeas (garbanzo beans), drained

1 cup uncooked couscous

13/4 cups boiling water

3/4 teaspoon salt

1/4 cup coarsely chopped fresh flat-leaf parsley

2 tablespoons fresh lemon juice

1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)

1. Heat butter and oil in a large straight-sided skillet over medium-high heat, stirring until butter melts. Add shallots; cook 3 minutes or until soft, stirring occasionally. Add jalapeño; cook 1 minute, stirring frequently. Add squash; cook 8 minutes or until tender, stirring occasionally. Add chickpeas; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, stirring constantly. Stir in boiling water and salt; remove pan from heat. Cover and let stand 8 minutes. Fluff with a fork. Add parsley and lemon juice; toss gently to combine. Top with cheese. Serves 8 (serving size: 1 cup)

CALORIES 202; FAT 6g (sat 2.7g, mono 2.3g, poly 0.4g); PROTEIN 6.8g; CARB 31.2g; FIBER 3.9g; CHOL 10mg; IRON 1.2mg; SODIUM 318mg; CALC 93mg

7 SNACKABLE DIPS

Combine 1/2 cup plain fat-free Greek yogurt, 1/2 cup light sour cream, and your favorite flavor combination below. Serve with vegetables, fruit, or the suggested dippers.

Banana-Chocolate-Hazelnut

Mash 1 ripe banana with a fork until smooth. Combine banana, yogurt, sour cream, 1/3 cup chocolate-hazelnut spread, 2 tablespoons powdered sugar, and 1 tablespoon unsweetened cocoa. Serve with graham crackers. Serves 10 (serving size: about 21/2 tablespoons)

CALORIES 91; FAT 4.4g (sat 1.8g); SODIUM 17mg

Cucumber-Dill

Combine yogurt, sour cream, 1 cup grated English cucumber, 3 tablespoons chopped fresh dill, 1 teaspoon grated garlic, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Serve with sliced cucumber. Serves 8 (serving size: about 3 tablespoons)

CALORIES 32; FAT 1.7g (sat 1g); SODIUM 91mg

Smoked Salmon

Combine yogurt, sour cream, 2 ounces finely chopped cold-smoked salmon, 2 tablespoons minced red onion, 1 tablespoon chopped capers, and 1 tablespoon chopped fresh dill. Serve with seeded crackers. Serves 8 (serving size: about 21/2 tablespoons)

CALORIES 39; FAT 2g (sat 1.1g); SODIUM 104mg

Blue Cheese, Bacon, and Spinach

Cook 2 center-cut bacon slices until crisp. Remove from pan; crumble. Remove all but 1 teaspoon drippings from pan. Add 4 ounces chopped fresh spinach to pan, stirring until wilted. Cool slightly. Combine bacon, spinach, yogurt, sour cream, 1 ounce crumbled blue cheese, 1 minced garlic clove, 1/4 teaspoon crushed red pepper, and 1/8 teaspoon kosher salt. Serve with celery sticks. Serves 8 (serving size: about 2 tablespoons)

CALORIES 52; FAT 3.2g (sat 2g); SODIUM 141mg

Charred Red Onion

Combine 1 cup chopped grilled red onion, yogurt, sour cream, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon ground red pepper, and 1/8 teaspoon salt. Serve with baked sweet potato chips. Serves 8 (serving size: about 3 tablespoons)

CALORIES 37; FAT 1.7g (sat 1g); SODIUM 56mg

Caramel-Toffee

Combine yogurt, sour cream, 1/3 cup brown sugar, and 3/4 teaspoon vanilla extract. Stir in 6 tablespoons toffee bits. Serve with apple wedges. Serves 12 (serving size: about 2 tablespoons)

CALORIES 83; FAT 3.6g (sat 1.9g); SODIUM 50mg

Honey-Lemon

Combine yogurt, sour cream, 3 tablespoons lemon curd, and 11/2 tablespoons honey. Serve with fresh strawberries. Serves 8 (serving size: about 2 tablespoons)

CALORIES 65; FAT 2g (sat 1.2g); SODIUM 22mg

FEED 4 FOR LESS THAN $10

Quick and Easy • Kid Friendly

RIGATONI WITH MEATY MUSHROOM BOLOGNESE

$2.23/serving; $8.92 total

Hands-on: 30 min. Total: 30 min. A rich, meaty Bolognese can take hours on the stove, but this savory mushroom version is ready in just 30 minutes.

6 ounces uncooked rigatoni

8 ounces 90% lean ground sirloin

1 tablespoon olive oil

2/3 cup (1/4-inch) diced carrot

1 medium red onion, chopped

1 (8-ounce) package presliced mushrooms

8 ounces zucchini, cut into 1/2-inch pieces

4 garlic cloves, minced

3/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 (14.5-ounce) can unsalted diced tomatoes, undrained

3 tablespoons unsalted tomato paste

1/4 teaspoon crushed red pepper

2 tablespoons heavy cream

1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set aside.

3. Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or until just tender. Stir in zucchini, garlic, 1/2 teaspoon salt, and 1/8 teaspoon black pepper; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Stir in cream; cook 1 minute. Remove pan from heat; stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese. Divide pasta among 4 bowls. Top each serving with 11/4 cups sauce; sprinkle evenly with 2 tablespoons Parmesan cheese. Serves 4

CALORIES 414; FAT 14g (sat 5.6g, mono 5.9g, poly 0.9g); PROTEIN 23.9g; CARB 49.5g; FIBER 5.2g; CHOL 51mg; IRON 4.2mg; SODIUM 550mg; CALC 150mg

Kid Friendly • Quick and Easy

Roasted Chicken Thighs with Brussels Sprouts

$2.36/serving; $9.44 total

Hands-on: 15 min. Total: 45 min. Serve with 2 cups hot cooked brown rice.

1 tablespoon olive oil, divided

1 tablespoon minced fresh garlic

2 teaspoons chopped fresh thyme, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) bone-in chicken thighs

1 lemon, cut into wedges

1/4 cup dry white wine

2 teaspoons butter

1/4 cup thinly sliced onion

1 pound Brussels sprouts, trimmed and halved

1/3 cup fat-free, lower-sodium chicken broth

1. Preheat oven to 425°.

2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes or until skin is lightly browned. Turn thighs over; arrange lemon wedges among chicken. Place pan in oven; bake at 425° for 18 minutes or until chicken is done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; bring to a boil. Cook 2 minutes or until slightly thickened, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.

3. Heat a large skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add onion; cook 1 minute, stirring frequently. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until Brussels sprouts are crisp-tender. Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with 1 teaspoon thyme. Serves 4

CALORIES 343; FAT 20.4g (sat 5.8g, mono 9.2g, poly 3.5g); PROTEIN 27g; CARB 13.3g; FIBER 5.1g; CHOL 140mg; IRON 2.8mg; SODIUM 420mg; CALC 72mg

DINNER TONIGHT

Fast, Healthy Weeknight Menus

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The
SHOPPING LIST

Chickpea and Sausage Minestrone

Onion (1)

Carrot (2)

Celery (2 stalks)

Garlic

Fresh parsley

Fresh thyme

Crushed red pepper

Olive oil

15-ounce can unsalted chickpeas (1)

15-ounce can fire-roasted diced tomatoes (1)

Unsalted chicken stock (such as Swanson)

Small shell pasta

Hot turkey Italian sausage

Ciabatta Parmesan Toasts

Ciabatta bread (6 ounces)

Parmesan cheese

Canola mayonnaise

The
GAME PLAN

While pasta cooks:

■ Dice celery, carrots, and onion.

While vegetables cook:

■ Prepare cheese toasts.

Quick and Easy • Kid Friendly

Chickpea and Sausage Minestrone

With Ciabatta Parmesan Toasts

Make Ahead: Store the pasta and soup separately, and then reheat and combine.

Simple Sub: If you can’t find ciabatta, a French bread baguette or sourdough will work.

Time-Saver: Find prechopped onion and celery in the produce section of your supermarket.

3/4 cup uncooked small shell pasta

1 tablespoon olive oil

1 (4-ounce) link hot turkey Italian sausage, casing removed

1 cup diced onion

1 cup diced carrot

1/2 cup diced celery

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons chopped fresh thyme

5 garlic cloves, chopped

1/4 teaspoon crushed red pepper

1 (15-ounce) can unsalted chickpeas, rinsed and drained

1 (15-ounce) can fire-roasted diced tomatoes, undrained

4 cups unsalted chicken stock (such as Swanson)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 3 minutes or until beginning to brown, stirring to crumble. Add onion and next 6 ingredients (through red pepper); cook 10 minutes or until vegetables are tender. Add chickpeas, tomatoes, and stock; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta, salt, and black pepper; cook 1 minute. Serves 6 (serving size: about 11/2 cups)

CALORIES 197; FAT 4.7g (sat 0.9g, mono 2.4g, poly 0.9g); PROTEIN 12g; CARB 26.5g; FIBER 4g; CHOL 16mg; IRON 2.1mg; SODIUM 553mg; CALC 76mg

For the Ciabatta Parmesan Toasts:

Preheat broiler. Broil 6 (1-ounce) slices ciabatta bread 1 minute on each side or until toasted. Combine 1 tablespoon grated Parmesan cheese and 1 tablespoon canola mayonnaise. Spread about 1/2 teaspoon cheese mixture on each slice; sprinkle with a dash of freshly ground black pepper. Broil 30 seconds. Serves 6 (serving size: 1 piece)

CALORIES 89; FAT 2.1g (sat 0.3g); SODIUM 225mg

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The
SHOPPING LIST

Lamb and Red Pepper Pita Sandwiches

Red onion (1)

Green leaf lettuce (1 head)

Cucumber (1)

Fresh parsley

Ground cumin

Dried oregano

Ground red pepper

12-ounce jar roasted red bell peppers (1)

Plain dry breadcrumbs

Feta cheese

Egg (1)

Whole-wheat pita (3)

Ground lamb (6 ounces)

90% lean ground sirloin (6 ounces)

Mint and Pistachio Tabbouleh

Kale leaves

Cucumber (1)

Grape tomatoes

Red onion (1)

Fresh mint

Lemon (1)

Allspice

Pistachios

Olive oil

Bulgur

The
GAME PLAN

While bulgur cooks:

■ Form patties.

While patties chill:

■ Prepare tabbouleh.

Quick and Easy

Lamb and Red Pepper Pita Sandwiches

With Mint and Pistachio Tabbouleh

Simple Sub: You can substitute almonds for the pistachios in the tabbouleh.

Flavor Hit: Folding feta into the lamb mixture adds a salty tang to the patties.

Prep Pointer: Stir the lamb mixture just until combined so the patties keep their texture.

1/2 cup plain dry breadcrumbs

1/2 cup flat-leaf parsley leaves

1/2 cup chopped red onion

1/2 cup chopped bottled roasted red bell pepper

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

1 large egg white

6 ounces ground lamb

6 ounces 90% lean ground sirloin

2 ounces feta cheese, crumbled

6 green leaf lettuce leaves

1/2 cup thinly sliced cucumber

3 (6-inch) whole-wheat pitas, halved

1. Place first 10 ingredients (through egg white) in a food processor; process until smooth. Place breadcrumb mixture in a bowl; add lamb, beef, and feta, stirring gently to combine. Shape mixture into 12 (2-ounce) patties. Refrigerate 10 minutes to set.

2. Heat a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; repeat procedure with remaining patties.

3. Place 1 lettuce leaf, about 4 cucumber slices, and 2 lamb patties in each pita half. Serves 6 (serving size: 1 filled pita half)

CALORIES 307; FAT 12.4g (sat 5.4g, mono 4.3g, poly 1g); PROTEIN 21.6g; CARB 28g; FIBER 3.6g; CHOL 60mg; IRON 3mg; SODIUM 599mg; CALC 85mg

For the Mint and Pistachio Tabbouleh:

Combine 1 cup cooked bulgur, 1 cup chopped stemmed kale, 1/2 cup chopped cucumber, 1/2 cup halved grape tomatoes, 1/4 cup chopped red onion, 1/4 cup chopped fresh mint, and 1/4 cup shelled pistachios in a large bowl. Combine 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and a dash of allspice in a bowl, stirring with a whisk. Add lemon juice mixture to kale mixture; toss to coat. Serves 6 (serving size: about 2/3 cup)

CALORIES 81; FAT 4g (sat 0.5g); SODIUM 88mg

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The
SHOPPING LIST

Pepper Jelly–Glazed Chicken with Almond–Green Onion Quinoa

Green onions

Lemon (1)

Sliced almonds

Olive oil

Quinoa

White wine vinegar

Red pepper jelly

Unsalted chicken stock (such as Swanson)

6-ounce skinless, boneless chicken breast halves (4)

Snap Pea and Bell Pepper Sauté

Sugar snap peas (12 ounces)

Yellow bell pepper (1 large)

Olive oil

The
GAME PLAN

While quinoa cooks:

■ Cook chicken.

While sauce reduces:

■ Prepare sugar snap peas.

Quick and Easy

Pepper Jelly–Glazed Chicken with Almond–Green Onion Quinoa

With Snap Pea and Bell Pepper Sauté

Shopping Tip: Red pepper jelly can be found in the jams and jellies aisle of your supermarket.

Simple Sub: Green beans or slender haricots verts will work in place of the sugar snap peas.

Flavor Swap: For a sweeter profile, substitute apricot jam for the red pepper jelly.

11/2 cups water

1 cup uncooked quinoa

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 cup chopped green onions

3 tablespoons white wine vinegar, divided

2 tablespoons sliced almonds, toasted

2 tablespoons olive oil, divided

1 tablespoon fresh lemon juice

4 (6-ounce) skinless, boneless chicken breast halves

1/3 cup unsalted chicken stock (such as Swanson)

1/3 cup red pepper jelly

1. Combine 11/2 cups water, quinoa, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Stir in green onions, 1 tablespoon vinegar, almonds, 1 tablespoon oil, and juice.

2. Sprinkle chicken with 3/8 teaspoon salt and 3/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan; cook 6 minutes on each side or until done. Remove chicken from pan. Add stock to pan; cook 1 minute, scraping pan to loosen browned bits. Add 2 tablespoons vinegar and jelly to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until slightly thickened. Place 1 chicken breast half on each of 4 plates; top with 2 tablespoons sauce. Serve with about 1/2 cup quinoa mixture. Serves 4

CALORIES 472; FAT 15.2g (sat 2.3g, mono 7.8g, poly 3.1g); PROTEIN 43.3g; CARB 39.6g; FIBER 3.6g; CHOL 109mg; IRON 2.9mg; SODIUM 527mg; CALC 44mg

For the Snap Pea and Bell Pepper Sauté:

Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add 12 ounces trimmed sugar snap peas; sauté 2 minutes. Add 1 cup sliced yellow bell pepper; sauté 3 minutes or until crisp-tender. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Serves 4 (serving size: 3/4 cup)

CALORIES 63; FAT 2.5g (sat 0.4g); SODIUM 152mg

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The
SHOPPING LIST

Seared Steak with Braised Leeks and Chard

Leeks (2 large)

Swiss chard

Mustard seeds

Worcestershire sauce

Dry white wine

Unsalted beef stock (such as Swanson)

Butter

4-ounce beef tenderloin steaks (4)

Mustard Mashed Potatoes

Baking potatoes (1 pound)

Country-style Dijon mustard

Reduced-fat sour cream

2% reduced-fat milk

The
GAME PLAN

While potatoes cook:

■ Cook steaks.

■ Slice leeks.

■ Chop chard.

While leeks cook:

■ Mash potatoes.

Quick and Easy

Seared Steak with Braised Leeks and Chard

With Mustard Mashed Potatoes

Technique Tip: Remove the root and dark green ends of the leek, halve lengthwise, and slice.

Kid Tweak: Omit the Dijon mustard from the potatoes for a simpler mash.

Budget Buy: You can use stemmed kale in place of the Swiss chard.

4 (4-ounce) beef tenderloin steaks

3/8 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

Cooking spray

2 teaspoons butter

1 teaspoon mustard seeds

2 cups thinly sliced leek

1/4 cup dry white wine

3/4 cup unsalted beef stock (such as Swanson)

1 tablespoon Worcestershire sauce

4 cups chopped Swiss chard

1. Sprinkle steaks with 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add butter and mustard seeds to pan. When seeds begin to pop, add leeks; cook 2 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid evaporates. Add broth and Worcestershire sauce; cook 4 minutes or until leeks are tender. Add 1/8 teaspoon salt and chard; cook 2 minutes or until wilted, stirring occasionally. Serve chard mixture with steaks. Serves 4 (serving size: 1 steak and 1/2 cup chard mixture)

CALORIES 243; FAT 9.9g (sat 4g, mono 3.5g, poly 0.5g); PROTEIN 26.8g; CARB 9.4g; FIBER 1.5g; CHOL 79mg; IRON 3.7mg; SODIUM 414mg; CALC 83mg

For the Mustard Mashed Potatoes:

Place 1 pound chopped peeled baking potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain. Return potatoes to pan; mash with a potato masher. Stir in 1/4 cup 2% reduced-fat milk, 1/4 cup reduced-fat sour cream, 2 teaspoons country-style Dijon mustard, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Serves 4 (serving size: 1/2 cup)

CALORIES 129; FAT 2.6g (sat 1.6g); SODIUM 231mg

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The
SHOPPING LIST

Citrus-Glazed Shrimp with Cilantro Rice

Garlic

Fresh cilantro

Lime (2)

Chipotle chile powder

Ground cumin

Olive oil

4-ounce can chopped green chiles (1)

Long-grain white rice

Butter

Large shrimp, peeled and deveined (1 pound)

Avocado and Radish Salad

White vinegar

Extra-virgin olive oil

Garlic

Avocado (1)

Radishes

5-ounce container mixed baby greens (1)

The
GAME PLAN

While rice cooks:

■ Cook shrimp.

■ Prepare salad.

Quick and Easy • Kid Friendly

Citrus-Glazed Shrimp with Cilantro Rice

With Avocado and Radish Salad

Flavor Hit: Chipotle chile powder adds smoky heat to the shrimp.

Time-Saver: Use precooked rice, such as Uncle Ben’s, in place of regular rice.

Shopping Tip: Look for canned chopped green chiles in the international aisle.

Rice:

1 cup long-grain white rice

1/4 cup chopped fresh cilantro

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (4-ounce) can chopped green chiles, drained

Shrimp:

1 pound large shrimp, peeled and deveined

2 teaspoons minced fresh garlic

2 teaspoons grated lime rind

1/4 teaspoon kosher salt

1/4 teaspoon chipotle chile powder

1/4 teaspoon freshly ground black pepper

Cooking spray

2 tablespoons fresh lime juice

2 tablespoons butter

1. To prepare rice, cook rice according to package directions, omitting salt and fat. Add cilantro, oil, cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper, and green chiles, stirring to combine.

2. To prepare shrimp, combine shrimp, garlic, rind, 1/4 teaspoon salt, chile powder, and 1/4 teaspoon pepper in a bowl, tossing to coat.

3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp mixture to pan; sauté 3 minutes. Stir in lime juice and butter; cook 1 minute, tossing to coat. Remove from pan. Serve shrimp with rice. Serves 4 (serving size: about 1/2 cup rice and 6 shrimp)

CALORIES 344; FAT 10.9g (sat 4.3g, mono 4.2g, poly 0.9g); PROTEIN 19.2g; CARB 40.7g; FIBER 1.3g; CHOL 158mg; IRON 2.8mg; SODIUM 579mg; CALC 93mg

For the Avocado and Radish Salad:

Combine 2 tablespoons white vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced fresh garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Add 1 large peeled chopped ripe avocado, 1/2 cup thinly sliced radishes, and 4 cups mixed baby greens; toss gently to coat. Serves 4 (serving size: 1 cup)

CALORIES 154; FAT 14.1g (sat 2g); SODIUM 149mg

SUPERFAST 20-MINUTE COOKING

Wrap up the year with quick, impressive meals: lemony crab cakes, grilled lamb skewers, wild mushroom pork Marsala, and more.

Quick and Easy • Kid Friendly

Red Pepper Crab Cakes with Lemony Mayo

Wet your hands with water before shaping the patties to keep the crab mixture from sticking to them.

1 tablespoon olive oil, divided

1 cup finely chopped red bell pepper

3 tablespoons finely chopped celery

1/4 cup thinly sliced green onions

1 pound lump crabmeat, shell pieces removed

2/3 cup panko (Japanese breadcrumbs)

2 tablespoons chopped fresh dill, divided

1/4 teaspoon ground red pepper

1 large egg

1 large egg white

1/4 cup canola mayonnaise

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; sauté 4 minutes. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring to combine. Gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe skillet with paper towels. Return pan to medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.

2. Combine 1 tablespoon dill, mayonnaise, rind, and juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons sauce. Serves 4 (serving size: 2 cakes and about 11/2 tablespoons sauce)

CALORIES 277; FAT 10.3g (sat 0.9g, mono 5.3g, poly 2g); PROTEIN 31g; CARB 10.4g; FIBER 1.4g; CHOL 167mg; IRON 1.5mg; SODIUM 600mg; CALC 125mg

Quick and Easy

Turkey Schnitzel with Radicchio Slaw

Radicchio adds a bright, slightly bitter contrast to the turkey. You can also use red cabbage.

4 (4-ounce) turkey cutlets

2 tablespoons water

2 large egg whites

3/4 cup plain breadcrumbs

1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)

Cooking spray

1/2 teaspoon kosher salt, divided

2 tablespoons olive oil

11/2 tablespoons fresh lemon juice

1/2 teaspoon freshly ground black pepper

1/4 cup flat-leaf parsley leaves

1 small head radicchio, cored and thinly sliced (about 6 ounces)

1 Granny Smith apple, thinly sliced

1. Place each turkey cutlet between 2 sheets of heavy-duty plastic wrap; pound to 1/8-inch thickness using a meat mallet or small heavy skillet. Combine 2 tablespoons water and egg whites in a shallow dish, stirring with a whisk. Combine breadcrumbs and cheese in a shallow dish. Dip cutlets in egg mixture; dredge in breadcrumb mixture.

2. Heat a large skillet over medium-high heat. Generously coat pan with cooking spray. Add 2 cutlets to pan; cook 3 minutes on each side or until turkey is done. Remove from pan; keep warm. Wipe pan with a paper towel. Repeat procedure with cooking spray and remaining 2 cutlets. Sprinkle cooked cutlets with 1/4 teaspoon salt.

3. Combine 1/4 teaspoon salt, oil, lemon juice, and pepper in a large bowl, stirring with a whisk. Add parsley, radicchio, and apple; toss to coat. Serve with cutlets. Serves 4 (serving size: 1 cutlet and 3/4 cup salad)

CALORIES 339; FAT 11.2g (sat 2.8g, mono 5.7g, poly 1.1g); PROTEIN 36.3g; CARB 22.3g; FIBER 1.8g; CHOL 77mg; IRON 2mg; SODIUM 593mg; CALC 108mg

Quick and Easy

Sticky Korean Lamb Skewers

Lamb top round comes from the leg, a flavorful cut still tender enough for the grill.

2 green onions

2 tablespoons honey

2 tablespoons dark sesame oil

2 tablespoons lower-sodium soy sauce

1 teaspoon crushed red pepper

3 garlic cloves, minced

1 pound lamb top round, cut into 1-inch pieces

1 yellow bell pepper, cut into 1/2-inch pieces

Cooking spray

1/4 teaspoon kosher salt

1. Thinly slice green onions, reserving 2 tablespoons sliced dark green parts. Combine remaining green onions and next 5 ingredients in a large bowl. Add lamb and bell pepper; toss to coat. Thread lamb and bell pepper alternately onto each of 4 (10-inch) skewers. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add skewers to pan; grill 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove skewers to a platter; sprinkle with reserved green onions and salt. Serves 4 (serving size: 1 skewer)

CALORIES 262; FAT 12.3g (sat 2.8g, mono 4.8g, poly 3.4g); PROTEIN 24.6g; CARB 13.8g; FIBER 0.9g; CHOL 73mg; IRON 2.7mg; SODIUM 460mg; CALC 24mg

Kid Friendly • Quick and Easy

Broccoli Mac and Cheese

This quick mac comes together in one pan. If you like, sprinkle an ounce of the cheese over the top, and broil 1 to 2 minutes or until melted.

8 ounces uncooked large elbow macaroni

2 cups chopped broccoli florets

11/2 cups 1% low-fat milk

2 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1/8 teaspoon salt

1 center-cut bacon slice, chopped

11/2 teaspoons unsalted butter

41/2 ounces reduced-fat cheddar cheese, shredded (about 1 cup)

1. Cook pasta according to package directions, omitting salt and fat. Add broccoli during the last minute of cooking; cook 1 minute. Drain.

2. Combine milk and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk.

3. Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp. Add butter to pan; swirl until butter melts. Add milk mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Add cheese; stir until smooth. Add pasta mixture to pan, stirring to coat. Serves 4 (serving size: 1 cup)

CALORIES 380; FAT 10.1g (sat 5.7g, mono 2.5g, poly 1.2g); PROTEIN 21.3g; CARB 52.4g; FIBER 3.1g; CHOL 28mg; IRON 2.4mg; SODIUM 480mg; CALC 437mg

Quick and Easy • Kid Friendly

Lemon-Parmesan Popcorn

To make sure the oil is ready for the popcorn, you can add a couple of kernels and wait for them to pop.

2 teaspoons grated lemon rind

1 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

11/2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/3 cup)

2 tablespoons olive oil

1/2 cup unpopped popcorn kernels

1. Combine first 4 ingredients in a small bowl.

2. Heat oil in a medium, heavy saucepan over medium-high heat. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 1 minute, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Pour 6 cups popcorn into a large bowl; stir in half of cheese mixture. Stir in remaining 6 cups popcorn and remaining half of cheese mixture; toss to coat. Let stand 1 minute before serving. Serves 6 (serving size: 2 cups)

CALORIES 128; FAT 7.2g (sat 1.9g, mono 3.9g, poly 0.6g); PROTEIN 4.4g; CARB 11.6g; FIBER 2.5g; CHOL 6mg; IRON 0.5mg; SODIUM 189mg; CALC 81mg

Vegetarian • Quick and Easy

Fried Brown Rice with Snow Peas and Peanuts

1 tablespoon peanut oil

1/2 cup thinly sliced onion

1 teaspoon minced fresh garlic

11/2 cups snow peas, thinly sliced lengthwise

1/4 cup chopped unsalted, roasted peanuts

1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben’s)

1 tablespoon rice vinegar

1 tablespoon lower-sodium soy sauce

1. Heat a large wok or skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; stir-fry 1 minute. Add snow peas and peanuts to pan; stir-fry 2 minutes. Add rice; stir-fry 1 minute. Stir in vinegar and soy sauce; cook 1 minute. Serves 4 (serving size: 3/4 cup)

CALORIES 192; FAT 9.3g (sat 1.2g, mono 3.8g, poly 2.5g); PROTEIN 5.5g; CARB 24.3g; FIBER 3g; CHOL 0mg; IRON 1.1mg; SODIUM 202mg; CALC 20mg

Cremini Mushrooms and Pine Nuts

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon peanut oil; swirl to coat. Add 1/2 cup thinly sliced onion and 1 teaspoon minced fresh garlic; stir-fry 1 minute. Add 11/2 cups sliced cremini mushrooms and 1/4 cup pine nuts to pan; stir-fry 2 minutes. Add 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben’s); stir-fry 1 minute. Stir in 2 tablespoons balsamic vinegar and 1/4 teaspoon salt; cook 1 minute. Serves 4 (serving size: 3/4 cup)

CALORIES 191; FAT 10.6g (sat 1g); SODIUM 158mg

Zucchini and Walnut

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon peanut oil; swirl to coat. Add 1/2 cup thinly sliced onion and 1 teaspoon minced fresh garlic; sauté 1 minute. Add 11/2 cups sliced zucchini and 1/4 cup chopped walnuts to pan; stir-fry 2 minutes. Add 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben’s); stir-fry 1 minute. Stir in 2 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, and 1/4 teaspoon salt; cook 1 minute. Serves 4 (serving size: 3/4 cup)

CALORIES 177; FAT 9.7g (sat 1.1g); SODIUM 191mg

Red Pepper and Almond

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon peanut oil; swirl to coat. Add 1/2 cup thinly sliced onion and 1 teaspoon minced fresh garlic; stir-fry 1 minute. Add 11/2 cups sliced red bell pepper and 1/4 cup sliced almonds; stir-fry 2 minutes. Add 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben’s); stir-fry 1 minute. Stir in 1 tablespoon fresh lime juice and 2 teaspoons yellow curry paste; stir-fry 1 minute. Stir in 1/4 cup cilantro leaves and 1/4 teaspoon salt. Serves 4 (serving size: 3/4 cup)

CALORIES 169; FAT 7.7g (sat 0.8g); SODIUM 221mg

Quick and Easy

Pork Cutlets and Wild Mushroom Marsala

A wild mushroom blend puts a simple spin on a restaurant classic. Serve with sautéed spinach.

1 tablespoon canola oil, divided

3 (4-ounce) packages exotic mushroom blend

1/2 teaspoon kosher salt, divided

1/4 cup Marsala wine

1/2 cup unsalted beef stock (such as Swanson)

2 tablespoons heavy whipping cream

3/8 teaspoon freshly ground black pepper, divided

4 (4-ounce) pork cutlets (1/4 inch thick)

1. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and 1/4 teaspoon salt; sauté 8 minutes or until mushrooms brown and liquid evaporates. Add Marsala; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; bring to a boil, and cook 2 minutes, stirring occasionally. Remove pan from heat; stir in cream and 1/8 teaspoon pepper.

2. Sprinkle cutlets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add cutlets to pan; cook 2 to 3 minutes on each side or until desired degree of doneness. Place 1 cutlet on each of 4 plates; top each with about 1/2 cup mushroom mixture. Serves 4

CALORIES 226; FAT 9g (sat 2.8g, mono 3.9g, poly 1.6g); PROTEIN 26.9g; CARB 5.4g; FIBER 0.9g; CHOL 84mg; IRON 1.6mg; SODIUM 326mg; CALC 15mg

Quick and Easy

Spicy Tilapia and Fennel Stew

Arrabbiata, a spicy sauce of garlic, tomato, and chile pepper, forms the base for this stew.

1 large fennel bulb with stalks

Cooking spray

3 garlic cloves, minced

2 cups bottled arrabbiata sauce (such as Rao’s)

1/2 cup water

1 (8-ounce) bottle clam juice

1 pound tilapia fillets, cut into 1-inch pieces

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice fennel bulb. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sliced fennel; sauté 1 minute. Reduce heat to medium; cover and cook 4 minutes or until crisp-tender. Add garlic; cook 1 minute, stirring frequently. Add arrabbiata sauce, 1/2 cup water, and clam juice; simmer 5 minutes. Add tilapia to pan; cover and simmer 4 minutes or until done. Divide stew among 4 bowls; sprinkle evenly with fennel fronds. Serves 4 (serving size: 13/4 cups stew)

CALORIES 213; FAT 8.2g (sat 1.7g, mono 5g, poly 1.1g); PROTEIN 24.9g; CARB 9.1g; FIBER 2.9g; CHOL 58mg; IRON 1.3mg; SODIUM 552mg; CALC 52mg

Quick and Easy • Make Ahead • Kid Friendly

Black Bean Soup with Chorizo and Lime

Smoky chorizo and bright lime add depth to a black bean soup made quick with canned beans.

2 teaspoons olive oil, divided

3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces

1 cup chopped onion

1 cup chopped red bell pepper

2 teaspoons chopped fresh oregano

2 teaspoons minced fresh garlic

1 teaspoon ground cumin

1/2 teaspoon chipotle chile powder

1/4 teaspoon salt

2 cups unsalted chicken stock (such as Swanson)

2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed

1 tablespoon fresh lime juice

1/4 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

1. Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan). Add 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice. Ladle 11/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro. Serves 4

CALORIES 287; FAT 12.5g (sat 4.6g, mono 5.6g, poly 1g); PROTEIN 16.4g; CARB 27.1g; FIBER 7.7g; CHOL 27mg; IRON 2.8mg; SODIUM 514mg; CALC 119mg