Balsamic Glazed Chicken Veggie Bowl

Ingredients: 
  • 16 ounces Brussels sprouts, ends trimmed, large sprouts halved or quartered
  • 16 ounces sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 3 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
  •  Chicken Breast, cut into 1/4-inch chunks, juices reserved
  • 1/2 cup balsamic vinegar, optional
  • 1/4 cup hazelnuts or Brazil nuts, toasted and coarsely chopped
  • 2 ounces low-sodium blue cheese crumbles, optional
Directions:
  1. Preheat oven to 400°F.
  2. Combine Brussels sprouts and sweet potatoes in a large bowl with olive oil and black pepper; toss to coat.
  3. Transfer to a large, rimmed baking sheet and sprinkle bacon throughout.
  4. Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining.
  5. Once chicken is warmed through, remove pan from the oven and transfer contents to a large serving bowl.
  6. Add balsamic glaze and chopped hazelnuts and gently toss to coat.
Divide into four individual serving bowls.
Serves: 4 | Serving Size: 1 3/4 cups

Steak & Pepper Tartines with Arugula Salad

Ingredients: 
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 cups presliced fresh bell pepper-and-onion mix (10 ounces)
  • 2 teaspoons white-wine vinegar plus 2 tablespoons, divided
  • 1 pound shaved sandwich steak
  • ¾ teaspoon ground pepper, divided, plus more to taste
  • ¼ teaspoon salt, divided
  • ½ cup shredded Gruyère or provolone cheese
  • 8 cups baby arugula (5 ounces)
  • 4 slices crusty whole-wheat bread ( ½ inch thick), lightly toasted
  • 8 teaspoons prepared horseradish aioli or horseradish sauce

 

Directions:

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5 to 7 minutes. Stir in 2 teaspoons vinegar. Transfer the vegetables to a bowl.
  2. Add 1 tablespoon oil to the pan. Add steak, season with ½ teaspoon pepper and ⅛ teaspoon salt and cook, stirring and pulling apart with tongs or a fork, until no longer pink, 3 to 4 minutes. Return the vegetables to the pan, stir to combine. Sprinkle with cheese. Cover and remove from heat.
  3. Toss arugula in a large bowl with the remaining 3 tablespoons oil, 2 tablespoons vinegar, ¼ teaspoon pepper and ⅛ teaspoon salt.
  4. Spread each piece of bread with 2 teaspoons aioli (or sauce) and top with one-fourth (about 1 cup) of the steak mixture. Serve the tartines with the arugula salad. Sprinkle with more pepper, if desired.

 

Serves: 4

Spicy Marinated Grilled Shrimp Skewers

Ingredients:
  • 1 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 1 lemon, juiced
  • 2 tablespoons hot pepper sauce
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled and deveined with tails attached
  • skewers
Directions:
  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
  2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 40 minutes

Peanut-Chicken Cabbage Wraps

Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy chicken lettuce wrap recipe. Don’t limit yourself to cabbage for this Thai-inspired recipe—any fresh green that’s sturdy enough to wrap around ½ cup of filling works.

Ingredients:

  • 8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
  • ¼ teaspoon salt
  • 5 tablespoons prepared peanut sauce
  • 1 tablespoon rice vinegar
  • 1½ teaspoons lime zest
  • 1 cup julienned Asian pear
  • 1 cup julienned English cucumber
  • ¼ cup finely chopped fresh cilantro
  • 5 tbls of prepared peanut sauce

Directions
Wash and dry cabbage leaves well and cut out any tough ribs or stems.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.

Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.

Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the chicken in the cabbage leaves, topped with pear, cucumber and cilantro.

Prep Time
30 min.

Servings
About 2 wraps

Nutrition Information
Per serving: 225 calories; 10 g fat(2 g sat); 2 g fiber; 5 g carbohydrates; 28 g protein; 29 mcg folate; 83 mg cholesterol; 2 g sugars; 0 g added sugars; 414 IU vitamin A; 7 mg vitamin C; 25 mg calcium; 1 mg iron; 618mg sodium; 561 mg potassium

Vegetarian Shepherd’s Pie

These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.

Ingredients:

  • 1 tablespoon extra – virgin olive oil
  • 1 large onion, finely diced onions yellow/brown
  • ½ cup finely diced carrot
  • 1 table spoon water Arrowhead Mountain Spring Water
  • ¾ cup frozen corn kernels, thawed
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried
  • 3 tablespoon all-purpose flour
  • 1 14-ounce can vegetable broth
  • 1½ cups cooked or canned lentils

Directions
Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add buttermilk, butter and ¼ teaspoon each salt and pepper. Mash with a potato masher until mostly smooth.

While the potatoes are cooking, position rack in upper third of oven; preheat broiler. Coat four 10- to 12-ounce broiler-safe ramekins (or an 8-inch-square broiler-safe baking dish) with cooking spray. Place ramekins on a broiler-safe baking sheet.

Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in corn, thyme and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes.

Divide the hot lentil mixture among the prepared ramekins (or spread in the baking dish). Top with the mashed potatoes. Broil, rotating halfway through, until the potato is lightly browned in spots, 6 to 10 minutes.

Prep Time
45 min.

Servings
About 2 cups

Nutrition Information

  • Per serving: 322 calories; 7 g fat(3 g sat); 10 g fiber; 54 g carbohydrates; 12 g protein; 182 mcg folate; 9 mg cholesterol; 8 g sugars; 0 g added sugars; 2,847 IU vitamin A; 15 mg vitamin C; 77 mg calcium; 3 mg iron; 783 mg sodium; 842 mg potassium
  • Nutrition Bonus: Vitamin A (57% daily value), Folate (46% dv), Vitamin C (25% dv)