As of January 22nd...

Lemongrass Pork

4/5*

Ingredients

• Cooking spray
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons chopped green onions
• 1 tablespoon finely chopped peeled fresh lemongrass
• 1 tablespoon finely chopped peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 8 ounces carrot, halved lengthwise and cut into (3-inch) pieces
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 garlic clove, sliced
• 4 baby bok choy, halved
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with pepper and salt. Add pork to pan; cook 3 1/2 minutes on each side or until the pork is done. Remove from pan; keep warm.

2. Add onions and next 6 ingredients (through garlic) to pan. Bring to a simmer. Cook 6 minutes. Arrange bok choy in a single layer over carrot mixture. Cover, reduce heat to medium, and cook 4 minutes or until bok choy is tender. Stir in cilantro and juice. Cut each pork chop into (1/2-inch-thick) slices. Spoon 1/2 cup vegetable mixture into each of 4 shallow bowls; top each serving with 3 ounces pork.

Chicken Biryani

4/5*

Yield: 4 servings (serving size: 1 1/2 cups rice mixture, 1 tablespoon almonds, and 1 lime wedge)

Ingredients

• 2 teaspoons canola oil
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 cup chopped onion (about 1 medium onion)
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons garam masala
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 2 cups chopped plum tomato (about 2 tomatoes)
• 1 cup uncooked basmati rice
• 1/3 cup golden raisins
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 4 lime wedges

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Hoisin Pork and Snow Pea Stir Fry

4/5*

Yield: 4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)

Ingredients

• 4 ounces uncooked rice noodles or rice
• 2 tablespoons low-sodium soy sauce, divided
• 1 (1-pound) pork tenderloin, trimmed and thinly sliced
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 4 teaspoons dark sesame oil, divided
• 3 cups snow peas, trimmed (about 1/2 pound)
• 1/2 cup sliced red bell pepper
• 1 tablespoon bottled ground fresh ginger
• 1 teaspoon bottled minced garlic
• 1/2 cup chopped green onions

Preparation

Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.

Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

Spicy Asian Noodles with Chicken

3/5*

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients

• 1 tablespoon dark sesame oil, divided
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
• 2 tablespoons chopped dry-roasted peanuts

Preparation

1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Pasta with Zucchini and Toasted Almonds

2/5*

Yield: 4 servings

Ingredients

• 2 cups cherry tomatoes, halved
• 2 tablespoons minced shallots
• 1 teaspoon minced fresh thyme
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 5 teaspoons extra-virgin olive oil, divided
• 1 (9-ounce) package refrigerated linguine
• 1 1/2 teaspoons bottled minced garlic
• 3 cups chopped zucchini (about 1 pound)
• 3/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons chopped fresh mint, divided
• 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
• 3 tablespoons sliced almonds, toasted

Preparation

1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

2. Cook pasta according to package directions, omitting salt and fat. Drain well.

3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.

Tex-Mex Lasagna

3/5*

Yield: 4 servings

Ingredients

• 3/4 cup bottled salsa
• 1 1/2 teaspoons ground cumin
• 1 (14.5-ounce) can no salt-added diced tomatoes
• 1 (8-ounce) can no salt-added tomato sauce
• Cooking spray
• 6 precooked lasagna noodles (such as Barilla or Vigo)
• 1 cup frozen whole-kernel corn, thawed
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1/4 cup chopped green onions

Preparation

Preheat oven to 450°.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Herbed Chicken & Dumpling

4/5*

Yield: 2 servings (serving size: 2 cups)

Ingredients

• Cooking spray
• 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
• 3/4 cup (1/4-inch) diagonally cut celery
• 1/2 cup (1/4-inch) diagonally cut carrot
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 parsley sprigs
• 1 bay leaf
• 3 cups fat-free, less-sodium chicken broth
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup 1% low-fat milk

Preparation

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Sizzling Shrimp with Corn Relish

4/5*

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• 2 tablespoons canola oil
• 1/2 cup chopped shallots
• 1 tablespoon minced garlic
• 1 tablespoon minced jalapeño pepper (about 1 small)
• 1 1/2 pounds peeled and deveined medium shrimp
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1/3 cup chopped fresh cilantro

Preparation

1. Combine first 3 ingredients; set aside.

2. Heat a 14-inch wok over high heat. Add oil to wok, swirling to coat. Add shallots, garlic, and jalapeño to wok; stir-fry 30 seconds or just until shallots begin to brown. Add shrimp to wok; stir-fry 3 minutes or until shrimp are done. Add corn; stir-fry 1 minute or just until corn is heated. Stir in juice mixture; sprinkle with cilantro.

Pasta with Chickpeas and Garlic Sauce

1/5* (Possibly because I didn't have a food processor to puree the sauce? Too garlicy)

Yield: 4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)

Ingredients

• 2 teaspoons olive oil
• 2 garlic cloves, peeled and crushed
• 3/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
• 1/2 cup grape tomatoes, halved
• 2 garlic cloves, minced
• 1 tablespoon minced fresh parsley
• 1 tablespoon fresh lemon juice
• 3 tablespoons shredded Parmigiano-Reggiano cheese

Preparation

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.