healtltl hyhyh dinner recipipi esI N U N D E R 3 0 M I N U T E S7

FAJITA-STYLE BEEF TACOS1

CHEESY RED PEPPER PIZZA2

ASIAN CHICKEN BURGERS3

TURKEY STEAKSwith Spinach, Pears, & Blue Cheese

4

STUFFED SWEET POTATOESwith Pancetta and Broccoli Rabe

HAM, APPLE, & CHEESEQUESADILLA

STEAK PIZZAIOLA

5

6

7

12 ounces boneless beefsirloin steak, cut 3/4 inch thick1/8 teaspoon salt1/8 teaspoon ground blackpepper1/8 teaspoon cayenne pepper1 tablespoon canola oil2 cups halved and thinlysliced sweet onions, such asVadalia or Maui8 6 inches corn tortillas,warmed1 mango, seeded, peeled, andchopped1/4 cup snipped fresh cilantroLime wedges

FAJITA-STYLE BEEF TACOS

Instructions

1. Preheat broiler. Trim fat from steak. In asmall bowl combine salt, black pepper, andcayenne pepper; sprinkle evenly over steak.

Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 12 minutes or untildesired doneness, turning once. Cover with foil; let steak stand for 5minutes.2. Meanwhile, in a large skillet heat oil over medium heat. Addonions; cover and cook about 12 minutes or until very tender andbrown, stirring occasionally. Turn heat to medium-low if onions startto get too brown.

3. Thinly slice steak across the grain. Divide steak, onions, and mangoamong tortillas. Sprinkle each with cilantro and serve with limewedges for squeezing. Serve immediately.

Nonstick cooking spray1 13 3/4 ounce packagerefrigerated pizza dough1 tablespoon olive oil1/2 cup sliced roasted redand/or yellow sweet peppers2 medium roma tomatoes,thinly sliced2 tablespoons shredded freshspinach (optional)1 cup shredded mozzarellacheese (4 ounces)1/4 teaspoon coarsely groundblack pepper2 tablespoons snipped freshbasil

CHEESY RED PEPPER PIZZA

Instructions

1. Preheat oven to 425 degrees F. Coat a 12-

inch pizza pan with nonstick spray. Pressrefrigerated dough into prepared pan,

building up edges. Brush with olive oil. Bakein preheated oven for 10 minutes.

2. Remove crust from oven. Arrange sweet pepper, tomato slices,and, if using, spinach on the crust. Sprinkle with cheese and blackpepper.

3. Bake in the preheated oven for 5 to 10 minutes more or untilcheese is bubbly. Sprinkle with basil.

Cooking spray1 small carrot1 small red onion, halved1 pound ground chicken1/4 cup panko (Japanesebreadcrumbs)1/4 cup hoisin sauce1 tablespoon grated peeled ginger4 teaspoons low-sodium soy sauce3 teaspoons hot Asian chili sauce,

such as sambal oelek8 ounces white mushrooms, thinlysliced2 teaspoons toasted sesame oilJuice of 1 lime4 whole-wheat sesame hamburgerbuns

ASIAN CHICKEN BURGERS

Instructions

Preheat the oven to 375 degrees F. Mist a bakingsheet with cooking spray. Grate the carrot and1/2 onion into a large bowl. Add the chicken,

panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix untilcombined. Shape the chicken mixture into 4 patties and place on theprepared baking sheet. Bake until cooked through, about 20 minutes.

Meanwhile, thinly slice the remaining 1/2 onion. Toss with themushrooms, sesame oil, lime juice and the remaining 1 teaspoon soysauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2teaspoons sambal oelek with 1 tablespoon water in another bowl.Warm the hamburger buns in the oven. Serve the burgers on the bunswith a drizzle of the hoisin-sambal sauce and some of the mushroommixture.

2 turkey breast tenderloins (1

to 1-1/4 lb.)

1 teaspoon dried sage,

crushed

Salt and freshly ground black

pepper

2 tablespoons butter

1 6 ounce fresh baby spinach

1 large pear, cored and thinly

sliced

1/4 cup crumbled blue cheese

TURKEY STEAKSwith Spinach, Pears, & Blue Cheese

Instructions

1. Horizontally split tenderloins to make four1/2-inch-thick steaks. Rub turkey with sage;

sprinkle with salt and pepper. In extra-largeskillet cook steaks in 1 tablespoon of the

butter over medium-high heat 14 to 16 minutes or until no longerpink (170 degrees F), turning once. (Reduce heat to medium if turkeybrowns too quickly.) Remove from skillet. Add spinach to skillet.Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining 1tablespoon butter over medium to medium-high heat, stirringoccasionally for 5 minutes or until tender and lightly browned.

3. Serve steaks with spinach and pears. Top with blue cheese. Serves4.

4 sweet potatoes (about 8ounces each)

2 ounces sliced pancetta(about 8 thin slices)1 bunch broccoli rabe, toughstems trimmed, roughlychoppedKosher salt8 ounces shiitake mushrooms,stemmed and sliced2 cloves garlic, thinly sliced1/8 teaspoon red pepper flakes1/2 cup part-skim ricottacheese1 tablespoon finely gratedparmesan cheeseFreshly grated nutmeg

STUFFED SWEET POTATOESwith Pancetta and Broccoli Rabe

Instructions

1. Pierce each sweet potato with a fork in a fewspots. Arrange on a microwave-safe plate andmicrowave until soft, about 12 minutes.2. Meanwhile, cook the pancetta in a large skillet over medium heat, turning once, until crisp, about 4 minutes. Remove fromthe skillet and drain on paper towels. Increase the heat to medium high; addthe broccoli rabe and 1/4 teaspoon salt to the skillet and cook, stirringoccasionally, about 3 minutes. Add the mushrooms, garlic and red pepperflakes and cook, stirring occasionally, until the vegetables are tender, about 3more minutes.3. Mix the ricotta, parmesan, and nutmeg to taste in a small bowl. Split openthe sweet potatoes lengthwise and fluff the flesh with a fork. Top each withabout 1 teaspoon of the ricotta mixture, then top evenly with the broccolirabe mixture and the remaining ricotta mixture. Chop the pancetta andsprinkle evenly on top.

Eight 6-inch whole wheat tortillasCooking spray or olive oil, for oilingtortillas1 tablespoon spicy brown or Dijonmustard1 cup shredded low-sodium Swiss (4ounces)4 ounces very thinly sliced low-

sodium lean Black Forest or Virginiaham1/2 small red onion, extra thinly slicedFreshly ground black pepper1 1/2 tablespoons no-sugar-addedapple butter, plus more for topping,

optional2 small apples, cut into thin sticks(red and green)

Lemon juice and ground cinnamonfor tossing

HAM, APPLE & CHEESEQUESADILLA

Instructions

1. Preheat the oven to 200 degrees F.

2. Spray 4 of the tortillas with cooking spray (or brushwith olive oil). Lay the oiled tortillas on a large cuttingboard oiled-side down. Brush with the mustard and

sprinkle with about half of the cheese. Top each evenly with a thin layer of ham,

onions and some pepper, and then finish with the remaining cheese.

Brush the apple butter evenly on the remaining tortillas. Place one apple-buttertortilla on top of a ham-and-cheese tortilla (filling sides in), and firmly press thetortillas together to make a quesadilla.

3. Heat a large nonstick skillet over medium heat. Lay a quesadilla oiled-side downin the pan and cook until golden brown and the cheese starts to melt, about 2minutes. Spray the top of the quesadilla with cooking spray, turn and cook untilthe other side browns and the cheese is melted, 2 to 3 minutes more. Transfer to abaking sheet and keep warm in the oven. Repeat with the remaining quesadillas.4. Cut the quesadillas into 4 wedges and arrange on plates. Toss the apples withlemon and juice and cinnamon to taste. Serve with the apple slices.

1 1/4 pounds boneless sirloin steak

(about 1 inch thick), excess fat

trimmed

Kosher salt

2 tablespoons extra-virgin olive oil

4 cloves garlic, smashed

1 large onion, sliced 1/4 inch thick

2 bell peppers (1 red, 1 yellow),

sliced 1/2 inch thick

4 jarred pepperoncini, drained and

thinly sliced

1 15 -ounce can crushed tomatoes

1/2 teaspoon dried oregano

Pinch of red pepper flakes

2 tablespoons chopped fresh

parsley

Focaccia, for serving (optional)

STEAK PIZZAIOLA

Instructions

1. Sprinkle the steak all over with 1/4 teaspoonsalt. Heat the olive oil in a large skillet overmedium-high heat. Add the steak and sear untilbrowned, about 2 minutes per side. Transfer toaplate. Add the garlic to the skillet. Once it sizzles, add the onion and bellpeppers and cook, stirring occasionally, until they soften slightly, about 4minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakesand 3/4 cup water and stir to combine.

2. Bring to a rapid simmer, then nestle the steak in the sauce andsimmer, turning once, until medium rare, about 7 minutes. Transfer thesteak to a cutting board and let rest about 5 minutes. Continuesimmering the sauce until thickened, about 3 more minutes.3. Thinly slice the steak against the grain and divide among plates. Topwith the sauce and parsley. Serve with focaccia.

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