February 23, 2021
Spinach Salad With Roasted Sweet Potatoes, White Beans & Basil
Spinach Salad With Roasted Sweet Potatoes, White Beans & Basil
Nice fresh salad to enjoy in the warmer weather. You can enjoy it as a main or as a side dish.
Bon Appetit!!
INGREDIENTS
- 1 sweet potato (12 ounces), peeled and diced (1/2-inch)
- 5 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- ½ cup packed fresh basil leaves
- 3 tablespoons cider vinegar
- 1 tablespoon finely chopped shallot
- 2 teaspoons whole-grain mustard
- 10 cups baby spinach
- 1 (15 ounces) can low-sodium cannellini beans, rinsed
- 2 cups shredded cabbage
- 1 cup chopped red bell pepper
- ⅓ cup chopped pecans, toasted
METHOD
Step 1
Preheat oven to 425 degrees F.
Step 2
Toss sweet potatoes, 1 tablespoon oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt together in a large bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.
Step 3
Meanwhile, place basil, the remaining 1/4 cup oil, vinegar, shallot, mustard, and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans, and the cooled sweet potatoes. Toss to coat.
Classic Beef-Stuffed Peppers 4 servings | 45 minutes INGREDIENTS: 1 pound Ground Beef (93% lean or leaner) 4 medium red, yellow or green bell peppers 1/2 cup minced onion 2 teaspoons minced garlic 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained 1/2 cup cooked white or brown rice 3 tablespoons tomato paste 2 teaspoons dried parsley 1/2 teaspoon salt 1/4 teaspoon black pepper Chopped fresh parsley (optional) METHOD: Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. NUTRITION (per serving) Calories: 296 Fat: 3,4g Protein: 29g Carbohydrate: 25g Iron: 4,5g
One Pan Miso Honey Chicken Thighs with Squash 2 servings | 40 minutes INGREDIENTS 1 tbsp Miso Paste 1 tsp Raw Honey 1 Garlic (clove, large, minced) 3 tbsps Chicken Broth, Low Sodium Sea Salt & Black Pepper 1 lb Chicken Thighs with Skin (bone-in) 1 Delicata Squash (large, sliced, seeds removed) 1 tbsp Parsley (minced) METHOD Preheat the oven to 400oF (205oC). Heat a cast-iron pan over medium-high heat. Mix the miso paste, honey, garlic, chicken broth, salt, and pepper together. Add the chicken and squash to the marinade and toss well to coat. Sear the chicken thighs in the cast iron pan, skin-side down, until just browned, about two minutes. Remove the chicken from the pan. Add the squash and remaining marinade to the pan and place the chicken thighs on top. Bake in the oven for 30 minutes or until the chicken is cooked through and the squash is tender. Garnish with parsley and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately two chicken thighs and one cup of squash. Additional Toppings: Sesame seeds, hot sauce, and/or chopped green onions. Nutrition Facts Amount per serving 623 calories 57gs protein 15gs carb 35gs fat
Creamy Spinach Stuffed Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 5 oz Potatoes (wedges) 1 tsp Extra Virgin Olive Oil Sea Salt & Black Pepper (to taste) 2 tbsps Cream Cheese, Regular 2 tbsps Frozen Spinach (thawed, drained) 2 Garlic (clove, minced) 1/2 Lemon (juiced, zested) 12 ozs Salmon Fillet METHOD Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Place the potatoes on the baking sheet and toss with oil, salt, and pepper. Transfer to the oven and bake for 20 minutes. Meanwhile, in a bowl, mix together the cream cheese, spinach, garlic, lemon juice, lemon zest, salt, and pepper. Using a sharp knife, slice down the middle of each piece of salmon, lengthwise. Make sure that your knife doesn't go all the way through. Stuff each fillet with the spinach mixture and season the fillets with salt and pepper. Place the salmon onto the same baking sheet as the potatoes. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide the salmon and potatoes between serving plates and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is equal to one stuffed salmon and one cup potatoes. More Flavor: Add parsley to the spinach mixture. Dairy-Free: Use cashew cream cheese instead. Nutrition Facts Amount per serving 563 calories 40gs protein 43gs carb 26gs fat