Tamari Honey Chicken with Broccoli & Almond Butter Sauce

http://www.cleaneatingmag.com/Recipes/Recipe/Tamari-Honey-Chicken-with-Broccoli-Almond-Butter-Sauce.aspx

INGREDIENTS:

• 4 tsp low-sodium tamari, divided
• 2 tbsp raw honey, divided
• 2 tsp finely chopped fresh ginger
• 1 tsp sesame oil
• 8 boneless, skinless chicken thighs (about 1 1/4 lb), trimmed of fat
• 4 cups broccoli florets
• 2 tbsp raw or roasted natural unsalted almond butter
• 1 tbsp rice vinegar
• 1 tsp Sriracha or hot sauce, optional

INSTRUCTIONS:

1. Preheat oven to 425˚F. In a large bowl, whisk together 2 tsp tamari, 1 tbsp honey, ginger and oil. Add chicken and toss to coat. Transfer to a parchment-lined baking sheet in a single layer and roast for 10 minutes, until cooked through. (NOTE: The USDA recommends cooking to an internal temperature of 165˚F when tested with a food thermometer.)
2. Meanwhile, fill a large pot with water and fit with a steamer basket. Bring to a boil and add broccoli. Steam for 3 to 4 minutes, until tender-crisp.
3. Meanwhile, whisk together almond butter, remaining 2 tsp tamari, remaining 1 tbsp honey, vinegar and Sriracha, if desired. Divide chicken and broccoli among serving plates and drizzle broccoli evenly with almond butter sauce.

Nutrients per serving (2 chicken thighs, 1 cup broccoli, 1 tbsp sauce): Calories: 288, Total Fat: 12 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 3 g, Carbs: 14 g, Fiber: 2 g, Sugars: 9 g, Protein: 32 g, Sodium: 529 mg, Cholesterol: 93 mg

http://blog.williams-sonoma.com/sweet-dark-cherry-clafouti/

Sweet Dark Cherry Clafouti

Mar 20 6:31 am by Williams-Sonoma Editors Leave a Comment

Ripe cherries are one of spring’s greatest treats. Here, the sweet, dark fruits are baked into a clafouti, a rich but simple custard that perfectly showcases their bright flavors.

Sweet Dark Cherry Clafouti

Unsalted butter for greasing
1 lb. (500 g.) dark sweet cherries, pitted
1 cup (8 fl. oz./250 ml.) whole milk
1/4 cup (2 fl. oz./60 ml.) heavy cream
1/2 cup (1 1/2 oz./45 g.) sifted cake flour
4 large eggs, at room temperature
1/2 cup (4 oz./125 g.) granulated sugar
1/8 tsp. salt
1/2 tsp. pure almond extract
Confectioners’ sugar for dusting

Position a rack in the upper third of the oven and preheat to 350 degrees F (180 degrees C). Butter a shallow 1 1/2-qt. (1.5-l.) baking dish. Arrange the cherries in the prepared dish.

In a saucepan over medium-low heat, heat the milk and cream until small bubbles appear around the edges of the pan. Remove from the heat and vigorously whisk in the flour, a little at a time, until no lumps remain.

In a bowl, whisk together the eggs, granulated sugar and salt until creamy. Whisk in the milk mixture and the almond extract. Pour over the cherries. Place the dish on a baking sheet. Bake until browned, 45-55 minutes. Transfer to a rack to cool. Dust with confectioners’ sugar and serve warm. Serves 6.

Creamy Tomato & Basil Pasta Bake

http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=127468#category=817&subcategory=

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

2

cups  frozen broccoli and cauliflower florets, thawed, drained

1

tub  (10 oz.) PHILADELPHIA Tomato & Basil Cooking Creme

1/2

cup  fat-free reduced-sodium chicken broth

2

cups  hot cooked penne pasta

1/2

cup  KRAFT Shredded Mozzarella Cheese

6

 RITZ Crackers, crushed (about 1/4 cup)

2

Tbsp.  KRAFT Grated Parmesan Cheese

1

Tbsp.  butter, melted

Make It

HEAT oven to 350ºF.
COOK chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook and stir 2 to 3 min. or until heated through.
ADD cooking creme and broth; cook and stir 3 min. Stir in pasta and mozzarella. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
BAKE 15 min. Meanwhile, mix cracker crumbs, Parmesan and butter.
STIR casserole; top with crumb mixture. Bake, uncovered, 5 min. or until topping is golden brown.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing to round out the meal.

Substitute

Substitute your favorite frozen vegetable for the frozen broccoli and cauliflower florets.

servings

total:
4 servings, about 1-1/2 cups each

Pampered Chef Deep Covered Baker Apple Cake

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1505511

If you have a Deep Covered Baker from Pampered Chef you will love this quick recipe. Your pantry should never be without cans of Apple Pie Filling & a cake mix...just in case company stops by!

Minutes to Prepare: 2

Minutes to Cook: 18

Number of Servings: 12

Ingredients

2 - 21 oz cans of apple pie filling
1 - 18.5oz yellow cake mix
1 stick of butter or margarine (I use Best Life Buttery Baking Sticks in the nutrition calculations)

NOTE: You could lower the calories by using No Sugar Added Pie Filling

Directions

Serving Size is 1/12 of the cake

Spoon apple pie filling into the bottom of the covered baker. Sprinkle evenly with cake mix. Melt butter and drizzle evenly over the cake mix. Microwave for 18 minutes. Enjoy!

Beef and Vegetable Stir Fry

BJ's Member Journal 2012

INGREDIENTS

1 lb fresh asparagus
12 oz top round steak
3 tbsp flour
1/4 cup teriyaki sauce
1/2 tsp honey
1/4 cup water
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
3 tbsp vegetable oil
4 carrots
1 each red and yellow bell peppers, cut into 1/2" strips
1 cup sliced white mushrooms
1 cup broccoli florets
1/2 small red onion, sliced (1/2 cup)
2 cups brown rice or quinoa

DIRECTIONS

Trim off asparagus ends and cut spears into 1" pieces. Peel carrots and slice diagonally into 1/4" coins. Set both aside.

Slice steak thinkly and place in ziploc back with flour. Shake to coat and set aside.

In small bowl, whisk together 1 tpsp oil in large skillet or wok over medium-high heat until very hot. Carefully add steak and carrots to pan, stir-fry for 4 minutes.

Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.

Add remaining vegetables and stir-fry 3 minutes. Serve immediately over brown rice or quinoa.

Shrimp Fra Diavolo

Cooking Light Jan/Feb 2010, p 182

INGREDIENTS
8 ox uncooked linguine
2 tbsp EVOO, divided
1 1/2 tablespoons minced garlic, divided
1 pound medium shrimp, peeled and deveined
3/4 cup diced onion
1 tsp crushed red pepper
1/2 tsp dried basil
1/2 tsp dried oregano
2 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 3/4 cup canned crushed tomatoes
1/4 teaspoon salt
1 (14.5 oz) can diced tomatoes, drained

DIRECTIONS

Cook pasta according to package, drain and keep warm.

While pasta cooks, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; saute for 3 minutes or until shrimp are done. Remove from pan, keep warm.

Add remaining 1 tablespoon oil and onion to pan, saute 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Baked Spinach and Artichoke Dip

Clean Eating, June 2011, p 35

INGREDIENTS

1 1/2 cup frozen cauliflower florets
4 oz 1/3-less-fat cream cheese
9-11 tbsp low-fat milk, divided
Olive oil cooking spray
1 medium onion, chopped
3 cloves garlic, minced
1 10 oz box frozen chopped spinach, thawed and squeezed to remove excess water
1 8 oz box frozen artichoke hearts, thawed and chopped
1/4 packed cup fresh dill sprigs, thick stems removed
1/2 tsp salt
1/4 tsp ground cayenne pepper
5 scallions, chopped
2 oz (1/2 cup) Monterey Jack or mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350F. Cook cauliflower according to package directions (you should have 1 cup cooked). Place cauliflower in bowl of food processor and add cream cheese and 3 tbsp milk. Puree until smooth; transfer to large bowl.

Coat nonstick skillet with cooking spray and heat on medium. Add onion and cook until lightly browned and soft, 8-10 minutes. Add garlic and cook for 1 minute more. Transfer mixture to food processor. Add spinahc, artichokes, dill, 1/2 tsp salt, and cayenne. Add 6 tbsp milk, puree until mixture is easily spreadable. If necessary, add additional milk to thin. Transfer to bowl with cauliflower mixture. Add scallions and stir until combined. Add additional salt and cayenne as needed.

Transfer mixture to 8 or 9 inch square baking dish and cover with oil. Bake for 20 minutes. Discard foil and sprinkle with cheese. Back for 10 minutes more, until cheese is melted and dip is heated.