01 UNI 12144 SlimFast Recipes

8/7/2019 01 UNI 12144 SlimFast Recipes

1/8

ASIAN TURKEY LETTUCE WRAPS

4 servings

Prep Time: 20 minutes Cook Time: 15 minutes

1-1/2 lbs. ground turkey3 cups shredded Napa cabbage3/4 cup Wish-Bone Light Asian Sesame Ginger Vinaigrette Dressing1 Tbsp. olive oil2 cloves garlic, chopped1 cup sliced onion1-1/2 cups sliced red bell pepper1-1/2 cups sliced mushrooms1 cup shredded carrots1 can (8 oz.) water chestnuts, drained and chopped

Cayenne pepper sauce to taste*8 large romaine or bibb lettuce leaves1/4 cup chow mein noodles

1. Brown ground turkey in 12-inch skillet over medium-high heat, 5 minutes or until turkey isthoroughly cooked. Remove turkey and set aside.

2. Meanwhile, toss cabbage with Dressing in medium bowl; set aside.

3. Heat olive oil in same skillet and cook garlic and onion, stirring occasionally, 2 minutes. Addred pepper, mushrooms and carrots and cook, stirring occasionally, 5 minutes or untilvegetables are tender. Add turkey, cabbage mixture and water chestnuts; heat through. Stir in

cayenne pepper sauce. Evenly divide turkey mixture onto lettuce leaves, then top withnoodles.

*Such as Frank's Red Hot Sauce.

Nutrition Information per serving:Calories 420, Calories From Fat 140, Saturated Fat 2g, Trans Fat 0g, Total Fat 15g, Cholesterol65mg, Sodium 600mg, Total Carbohydrate 28g, Sugars 14g, Dietary Fiber 5g, Protein 46g, Vitamin A140%, Vitamin C 110%, Calcium 6%, Iron 20%


2/8

BALSAMIC PORK MEDALLIONS

4 servings


1- lb. pork tenderloin, cut into 8 slices and pounded lightly1/2 tsp. finely chopped fresh rosemary leaves or 1/4 tsp. dried rosemary leaves, crushed1/2 cup Wish-Bone Light Balsamic Basil Vinaigrette Dressing1/4 cup orange juice2 Tbsp. firmly packed brown sugar1 Tbsp. olive oil

1. Season pork with rosemary and, if desired, salt and ground black pepper; set aside.2. Combine Dressing, orange juice and sugar in small bowl; set aside.

3. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown pork, turning once, 2minutes. Stir in juice mixture and cook, stirring occasionally, 5 minutes or until pork is done.Serve pork with sauce.

Cost per recipe*: $5.16.Cost per serving*: $1.29.

*Based upon average retail prices at national supermarkets.

Nutrition Information per serving:Calories 280, Calories From Fat 130, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 15g, Cholesterol75mg, Sodium 350mg, Total Carbohydrate 11g, Sugars 11g, Dietary Fiber 0g, Protein 23g, Vitamin A0%, Vitamin C 10%, Calcium 2%, Iron 10%


3/8

CARIBBEAN JERK CHICKEN

4 servings

Prep Time: 5 minutes Marinate Time: 30 minutes

Cook Time: 12 minutes

2 Tbsp. Hellmann's or Best Foods Real Mayonnaise2 Tbsp. Caribbean Jerk seasoning blend2 Tbsp. soy sauce4 boneless, skinless chicken breasts (about 1 lb.)

1. For marinade, combine Hellmann's or Best Foods Real Mayonnaise, seasoning and soysauce. Pour marinade over chicken in large, shallow nonaluminum baking dish or plastic bag.Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes.

2. Remove chicken from marinade, discarding marinade. Grill or broil chicken 12 minutes or untilchicken is thoroughly cooked, turning once.

Nutrition Information per serving:Calories 170, Calories From Fat 60, Saturated Fat 1g, Trans Fat 0g, Total Fat 6g, Cholesterol 70mg,Sodium 1000mg, Total Carbohydrate 0g, Sugars 0g, Dietary Fiber 0g, Protein 27g, Vitamin A 0%,Vitamin C 2%, Calcium 2%, Iron 4%


4/8

HALIBUT WITH LEMON-HERB CRUST

4 servings


3/4 cup fresh whole wheat bread crumbs2 Tbsp. grated Parmesan cheese1 Tbsp. grated lemon peel2 Tbsp. Hellmann's or Best Foods Light Mayonnaise1/2 tsp. dried tarragon leaves, crushed4 halibut fillets (about 1 lb.)2 Tbsp. lemon juice (optional)

1. Preheat oven to 425.

2. Combine bread crumbs, cheese, lemon peel, and, if desired, salt and black pepper in smallbowl; set aside.

3. Blend Mayonnaise with tarragon in another bowl; set aside.

4. Arrange halibut on baking sheet. Evenly spread fillets with mayonnaise mixture, then press onbread crumb mixture. Bake 10 minutes or until halibut flakes with a fork. Drizzle with lemon

juice.

Cost per recipe*: $8.14.Cost per serving*: $2.04.*Based on average retail prices at national supermarkets.



5/8

ROSEMARY GARLIC RUBBED STEAK

4 servings


1 Tbsp. olive oil2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves1 Knorr Beef flavored Bouillon Cube, crumbled1 clove garlic, chopped1/2 tsp. ground black pepper1 lb. top sirloin steak

1. Combine olive oil, rosemary, Knorr Beef flavored Bouillon Cube, garlic and pepper in mediumbowl and crush with back of fork. Place steak in bowl and press to adhere mixture, turning to coat.

2. Grill or broil steak, turning once, 10 minutes or until desired doneness. Serve, if desired, withhoney glazed carrots and French fried potatoes.

TIP: This rub is also great on lamb or pork.



6/8

SHRIMP WITH GARLIC TOASTED BREAD CRUMBS

4 servings


1 lb. uncooked large shrimp, peeled and deveined1 cup fresh whole grain bread crumbs1/3 cup finely chopped fresh parsley1 clove garlic, finely chopped1/4 tsp. saltPinch ground black pepper1 Tbsp. lemon juice1 Tbsp. water20 sprays I Can't Believe It's Not Butter! Spray Original

1. Preheat oven to 450. Arrange shrimp in single layer in lightly greased baking pan curling eachone into a circle; set aside.

2. Combine bread crumbs, parsley, garlic, salt and pepper in medium bowl; toss with lemon juiceand water, then spray with I Can't Believe It's Not Butter! Spray Original. Evenly top shrimp withcrumb mixture.

3. Bake 10 minutes or until shrimp turn pink and crumbs are lightly browned.



7/8

GREMOLATA-CRUSTED TILAPIA

4 servings


1 slice whole grain bread1/4 cup loosely packed flat-leaf parsley, chopped1 clove garlic, finely chopped2 Tbsp. Hellmann's or Best Foods Light Mayonnaise1/2 tsp. finely grated lemon peel1/8 tsp. ground black pepper4 tilapia fillets (about 1lb.)2 tsp. lemon juice

1. Preheat oven to 425.2. In food processor, process bread until small crumbs form; set aside.

3. In small bowl, combine parsley, garlic, lemon peel and Mayonnaise until blended.

4. On baking sheet or broiler pan, arrange fillets. Evenly sprinkle with lemon juice. Evenly top withmayonnaise mixture, then bread crumbs. Bake 15 minutes or until fish flakes with fork.

Nutrition Information per serving:Calories 160, Calories From Fat 40, Saturated Fat 1g, Trans Fat 0g, Total Fat 4.5g, Cholesterol60mg, Sodium 150mg, Total Carbohydrate 5g, Sugars 1g, Dietary Fiber 1g, Protein 24g, Vitamin A6%, Vitamin C 10%, Calcium 2%, Iron 6%


8/8

MEDITERRANEAN FISH PACKETS

4 servings


4 tilapia fillets (about 1-1/4 lb.)1 cup chopped ripe plum tomatoes1/2 cup sliced pitted kalamata or oil-cured olives, sliced4 tsp. capers, drained (optional)1/2 cup Wish-Bone Robusto Italian Dressing

1. Preheat oven 350.

2. Arrange fillets in center of four 12 x 18-inch pieces heavy-duty aluminum foil. Evenly top filletswith vegetables, then drizzle with Wish-Bone Robusto Italian Dressing. Wrap foil loosely aroundfillet and vegetables, sealing edges airtight with double fold. Arrange packets on jelly-roll pan.Bake 20 minutes or until fillets flake with a fork.


Documents

01 UNI 12144 SlimFast Recipes