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30 MINUTES TO DINNER! Pasta Skillets • Burrito Bowls & More!

August/September 2016

NEW!

GRAB&GO SIZE

r e m Sum ! R E K O O C W O L S & EASY MEALS TO MAKE TONIGHT

Peach BBQ Ribs, p.72


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E LS PL EA O M PE SY SY EA BU R FO

CONTENTS AU G U ST/S E PT E M BE R 2 016

SIM PLIFY

11 On Hand Panko

12 Seriously Simple

Tomato sauce

14 Super-Easy Sides Corn

15 Snack in a Flash

61

17 Evening Express

65 Summer Crock Stars

Mini elephant ears

Fun, simple suppers take the fast track to delicious.

48 Friday Night Bites Fold out the tailgate and get ready for five-ingredient fun.

55 Breakfast in a Bowl Upgrade your morning to hearty and healthy.

62 Apple Happy Spiced applesauce today makes tender muffins tomorrow.

Slow cooker recipes bring the comfy; fruits and veggies bring the fresh.

I N E V E RY I S S U E

4 On the Menu 8 From the Editors 96 Let’s Dish O N OU R COVER 30 MINUTES TO DINNER! Pasta Skillets • Burrito Bowls & More!

74 Ice Cream Social Party on with floats, sundaes and more super-cool treats.

August/September 2016

NEW!

r

GRAB&GO SIZE

Summe SLOW CO&OKER! EASY MEALS TO MAKE TONIGHT

82 Easy Does It Prizewinners share shortcut meals made for lazy days.

98 Join the Club Ditch the bread for a new take on the classic sandwich.

Peach BBQ Ribs, p.72

Picnic-Table Perfect!

When tender ribs get slathered with a peachy barbecue sauce, summer’s extra sweet. Get the potluck-ready recipe on page 72. Photographer: Jim Wieland Set Stylist: Dee Dee Jacq Food Stylist: Kathryn Conrad

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RECIPE INDEX

ON THE MENU A P P E T I Z E RS & S N AC KS

Bacon Cheddar Jalapenos 50

Greek Deli Kabobs 54

BE V E R AG E S

B R E A DS

Jalapeno Popper Party Pretzels Pocket 90 51

Roasted Vegetable Dip 53

BR EAKFAST & B RU NCH

Lemon Applesauce Mini Orange Dream Pull-Apart Meringue Floats Muffins 64 Bread 94 77

Breakfast Panzanella 60

Brunch Banana Splits 61

Chorizo & Grits Breakfast Bowls 61

Mediterranean Veggie Brunch Puff 94

MushroomGouda Quiche 86

Eggs in Purgatory 58

Herb Garden Frittata 23

D ESSERTS

O’Brien Sausage Pizza Pancakes Skillet 42 25

4

Smoked Sausage Spiced Breakfast Hash Blueberry 84 Quinoa 60

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Easy Elephant Ears 15


Easy Strawberry Grandma Cheesecake Ice Davidson’s Cream 75 Baked Apple Pudding 88

Grilled Banana Brownie Sundaes 79

Ice Cream Macaroon Ice Wafflewiches 78 Cream Torte 76

MAIN DISHES: BEEF

Shortcut Tres Leches Cake 86

Trail Mix Cookie Sesame Beef Cups 54 Skewers 46

Simple Grilled Steak Fajitas 45

Sloppy Joe Biscuit Cups 29

Chorizo Burrito Bowls 36

Marrakesh Chicken & Couscous 84

M A I N DISHES: CHICKEN

Steak with Chipotle-Lime Chimichurri 18

Lower in calories, sat. fat and sodium

Apple Chicken Curry 26

Chicken Ranch Flatbreads 38

FAST FIX

5 INGREDIENTS

Done in 30 minutes or less

5 ingredients max, plus staples like salt, pepper and oil

SLOW COOKER Set it and forget it

Make now, eat later

Volunteers from every state—and Canada—belong to the big, happy Field Editor family! They share recipes, reviews and tips from their kitchens, neighborhoods and regions. Taste of Home’s registered dietitian nutritionists based our Eat Smart guidelines on criteria set by the United States Department of Agriculture, the American Heart Association and the American Diabetes Association. Main dishes marked with the icon, for the most part, have no more than 550 calories, 6g saturated fat and 800mg sodium per serving.

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RECIPE INDEX

MA I N D I S H E S : C H I C K EN ,

Parmesan Chicken Bites 41

MAIN DISH ES: MEATL ESS

CONT.

Spinach-Feta Chicken Penne 37

Sticky Asian Chicken 32

Garden Vegetable Gnocchi 20

Portobello Polenta Stacks 39 MAIN DISHES: PORK

Quinoa-Stuffed Squash Boats 33

Spaghetti with Fresh Tomato Sauce 13

Sun-Dried Tomato Linguine 92

White Beans & Bow Ties 31

Barbecue Pork Tacos with Apple Slaw 69

ON

COVTEHE R

Cheesy Ham & Potato Packet 47

Sausage & Spinach Crescent Bake 92

Sausage with Jalapeno Potatoes 73

Slow Cooker Peach BBQ Ribs 72

Smothered Broccoli Chops 35

Pan-Seared Cod 40

Spicy Shrimp & Watermelon Kabobs 30

M A I N D ISHES: SEAF O OD

Sweet & Spicy Pork Chops 28

6

Fettuccine with Sea Scallops 34

Lemon-Pepper Tilapia 22

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


MAIN DISHES: TURKEY S A LA DS

GarlicMushroom Turkey 44

Grilled Chicken Chopped Salad 24

S AN DWI CH ES

Slow Cooker Chicken Taco Salad 66

Apple-White Cheddar Grilled Cheese 21

Asian Chicken Crunch Wraps 88 SI D E D I SH ES

Balsamic Beef Hoagies 66

Barbecue Sliders 50

Crispy Pork Tenderloin Sandwiches 19

Grilled Salmon Wraps 43

Heavenly Applesauce 63

HE

ON T R COVE

O N THE SIDE

Herbed Grilled Rosemary Beets Corn on the Cob 90 14

Scalloped Corn 14

SO U PS & STEWS

Slow-Cooked Ratatouille 68

Cheesy Ham & Corn Chowder 71

Shortcut Sausage Minestrone 27

These super-quick recipes are a perfect match for our 30-minute meals. Asian Cabbage Slaw 28 Black Bean Salad 43 Corn & Pepper Orzo 41 Creamy Cucumber Salad 38 Creamy Garlic Mashed Potatoes 22 Dill Vegetable Dip 21 Fresh Grape Broccoli Salad 29 Honey-Melon Salad with Basil 23 Savory Green Beans 42 Simple Italian Spinach Salad 20 Summer Squash Saute 47

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F ROM TH E E DITORS

Shortcuts to Happy Quick! Dive into these in-a-flash recipes so you won’t miss a minute of fun. Weekends are for laid-back cooking—dusting little hands with flour, working on your kitchen dance moves, singing into a spatula microphone. But on weekdays, we live on shortcut recipes like the ones shared all through this issue. We can’t wait for you to see the late-summer slow cooker recipes starting on page 65. You get the MEET our TEAM

hands-off happiness of a slow-cooked dinner, plus the freshest mixins. Get ready for the ultimate in easy (and deliciousness)—Jenn The Slow-Cooked Tidwell’s Barbecue Ratatouille on Pork Tacos with page 68 is a Apple Slaw on page 69. staff favorite! Now tailgate away, pick those apples and brush up on your kitchen sing-alongs. Shortcut on! THE EDITORS

PEGGY WOODWARD, RDN, FOOD EDITOR

My camping days started when I was a toddler. Those adventures and the friends I met were some of the best parts of my childhood. Now my husband and I get our kids, ages 4 and 6, in on the fun:

I

8

Trying out new foilpacket dinners, like any of the fun ones at tasteofhome.com/ hotpackets, so I can

I

Sharing a batch of Trail Mix Cookie Cups (page 54) at a big potluck on our annual camping trip (seven families this year!).

Hauling out our Christmas decorations to win the campground’s Christmas-in-July decorating contest.

I

I

Floating on a lazy river at Crazy Horse Campground in Brodhead, Wisconsin.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016

spend more time in my camp chair. GarlicGinger Salmon, anyone?

There’s so much more to share with your family in this issue. Soak it all up! —PEGGY


SENIOR PRODUCTION MANAGER Kristine Jacobson PRODUCTION COORDINATOR Chelsea Schlicht SALES ASSISTANT Kathy West

EDITORIAL

EDITOR-IN-CHIEF Catherine Cassidy VICE PRESIDENT, CONTENT OPERATIONS Kerri Balliet CREATIVE DIRECTOR Howard Greenberg ASSOCIATE CREATIVE DIRECTOR Erin Timmons EDITOR Emily Betz Tyra SENIOR EDITOR Ellie Martin Cliffe ART DIRECTOR Kristen Johnson ASSOCIATE EDITORS Rachel Seis, Dana Meredith CONTRIBUTING ASSOCIATE EDITOR Elizabeth Russell Harris COPY CHIEF Deb Warlaumont Mulvey COPY EDITOR Chris McLaughlin CONTRIBUTING COPY EDITORS Michael Juley, Kristin Sutter, Valerie Phillips BUSINESS ARCHITECT, PUBLISHING TECHNOLOGIES Amanda Harmatys SOLUTIONS ARCHITECT, PUBLISHING TECHNOLOGIES John Mosey CONTENT OPERATIONS ASSISTANT Shannon Stroud EDITORIAL PRODUCTION MANAGER Dena Ahlers EDITORIAL PRODUCTION COORDINATOR Jill Banks LAYOUT DESIGNER Kristina Rolander EDITORIAL SERVICES ADMINISTRATOR Marie Brannon FOOD EDITORS Gina Nistico; James Schend; Peggy Woodward, RDN RECIPE EDITORS Sue Ryon ( lead ), Mary King, Irene Yeh TEST KITCHEN & FOOD STYLING MANAGER Sarah Thompson TEST COOKS Nicholas Iverson ( lead ), Matthew Hass, Lauren Knoelke FOOD STYLISTS Kathryn Conrad ( lead ), Shannon Roum, Leah Rekau PREP COOKS Bethany Van Jacobson ( lead ), Melissa Hansen, Aria C. Thornton CULINARY TEAM ASSISTANT Megan Behr

PHOTOGRAPHY DIRECTOR Stephanie Marchese PHOTOGRAPHERS Dan Roberts, Jim Wieland PHOTOGRAPHER/SET STYLIST Grace Natoli Sheldon SET STYLISTS Melissa Franco ( lead ), Stacey Genaw, Dee Dee Jacq SET STYLIST ASSISTANT Stephanie Chojnacki CONTENT DIRECTOR Julie Blume Benedict SENIOR MANAGER, CONTENT MARKETING Melanie O’Brien SENIOR CONTENT PRODUCER Julie Meyers SOCIAL MEDIA MANAGER Charlie Tritschler FIELD EDITOR MANAGER Susan Stetzel EDITORIAL BUSINESS MANAGER Kristy Martin EDITORIAL BUSINESS ASSOCIATE Samantha Lea Stoeger CONTRIBUTING EDITORIAL BUSINESS ASSISTANT Andrea Heeg Polzin

BUSINESS VICE PRESIDENT, GROUP PUBLISHER Kirsten Marchioli PUBLISHER Donna Lindskog EASTERN ACCOUNT DIRECTORS Casey Witwicki, Lisa Isoldi MIDWEST ACCOUNT DIRECTORS Bonnie Hutchinson, Kristen Bowers WEST COAST DIRECTOR Laurie Robertson SOUTHWEST ADVERTISING Lucinda Weikel, WNP Media ACCOUNT EXECUTIVE Liz Haskell DIRECT RESPONSE ADVERTISING Katherine Zito, David Geller Associates DIRECTOR, NORTH AMERICA MAGAZINE PUBLISHING Patricia Nolan

EXECUTIVE MARKETING DIRECTOR Joe Losardo ASSOCIATE DIRECTOR, INTEGRATED MARKETING Vanessa Bailey MARKETING MANAGER Michael Moya ASSOCIATE MARKETING MANAGER Kathryn Gorman ART DIRECTOR Michael Castellano GRAPHIC DESIGNER Joseph Vinci DIGITAL SALES PLANNER Kelly Broderick AD OPERATIONS DIRECTOR Nick Gaudio SENIOR MANAGER, PARTNERSHIPS & DIGITAL MARKETING Alexandra Beaty GENERAL MANAGER, TASTE OF HOME COOKING SCHOOL Erin Puariea

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PRESIDENT, CHIEF EXECUTIVE OFFICER Bonnie Kintzer CHIEF FINANCIAL OFFICER Dean Durbin CHIEF MARKETING OFFICER C. Alec Casey CHIEF REVENUE OFFICER Richard Sutton CHIEF DIGITAL OFFICER Vince Errico SSVP, GLOBAL HR & COMMUNICATIONS Phyllis E. Gebhardt, SPHR; SHRM-SCP GENERAL COUNSEL Mark Sirota VP, MAGAZINE MARKETING Chris Gaydos VP, OPERATIONS Michael Garzone VP, CONSUMER MARKETING PLANNING Jim Woods VP, DIGITAL CONTENT & AUDIENCE DEVELOPMENT Diane Dragan VP, FINANCIAL PLANNING & ANALYSIS William Houston PUBLISHING DIRECTOR, BOOKS Debra Polansky

TASTE OF HOME SIMPLE & DELICIOUS (ISSN 1931-6232) (USPS 016-598) Vol. 19, No. 5, August/September 2016 © RDA Enthusiast Brands, LLC, 2016. Published bimonthly by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals postage paid at Milwaukee, Wisconsin, and additional mailing offices. Canadian GST No. 865444285RT. Publications Mail Agreement No. 40065693. Postmaster: Send address changes to TASTE OF HOME SIMPLE & DELICIOUS, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to: canada_upm_ harlan@cpmx.ca. Questions About Your Subscription? Email customercare@tasteofhome.com; visit tasteofhome.com/customercare; or write to SIMPLE & DELICIOUS CUSTOMER CARE, PO BOX 5294, HARLAN IA 51593-0794; Canada: PO BOX 934 STN MAIN, MARKHAM ON L3P 0G7. For address changes, include both old and new addresses. If the post office alerts us that your magazine is undeliverable, we have no further obligations unless we receive a corrected address within one year. Subscription prices in U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. (Canada: one year, $23.98 CDN plus GST or HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to PO BOX 5294, HARLAN IA 51593-0794. Canada: PO BOX 932 STN MAIN, MARKHAM ON L3P 0G5. Allow four to six weeks. Material in this publication may not be reproduced in any form without permission. Printed in USA. Consumer Information: RDA Enthusiast Brands, LLC, may share information about you with reputable companies so they can offer you products and services of interest to you. If you would rather we not share information, please write to RDA ENTHUSIAST BRANDS CUSTOMER SERVICE MAILING LIST, PO BOX 5294, HARLAN IA 51593-0794.

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SIMPLIFY

FAST. FRESH. FAB. ON HAN D

PANKO This breading is sweeping the supermarket, for good, crispycrunchy reason. Get acquainted now—the best is yet to crumb.

KNOW IT

CRUNCH IT

Bread for panko is baked by electrical current, yielding loaves without crust. No trimming needed.

Panko flakes are larger than traditional bread crumbs, so they absorb less moisture and stay crispier longer.

ADD IT Use your stash to thicken any soup that needs a little extra oomph.

SAY IT Panko (PAHN-ko), the Japanese word for bread crumbs, traces its origin to Portugal.

FIND IT! Kilner Glassware Facetted Clip Top Jar, 33.5 oz. $7 amazon.com

SUGAR IT Grab an unseasoned variety to give sweets a crunchy coating. Think French toast, fruity fritters or cobbler. P

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SIMPLIFY

FAST. FRESH. FAB.

WHAT S ’ E R E H NEED YOU’LL

SE RIOU S LY SIM P LE

SECRET’S IN THE SAUCE Ditch the jar and go fresh-made. Rosy-red tomatoes, good olive oil and handpicked basil make noodles pop.

2 LBS. PLUM TOMATOES

1 ONION

2 TBSP. OLIVE OIL

1 TSP. SALT; 1/4 TSP. PEPPER

8 OZ. UNCOOKED SPAGHETTI

FRESH BASIL

ROMANO CHEESE

12

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


3. SLICE Meanwhile, chiffonade the basil.

1

Stack Âź cup of leaves from largest to smallest; roll up with the biggest leaf on the outside. Slice the bundle into ribbons.

4. TOSS & TOP When the sauce is ready, stir in the basil and, if desired, a little sugar. Lightly toss the sauce with the drained spaghetti. When it’s time to eat, top with grated Romano and extra basil. P 3

2

4

1. CHOP Dice the onion and chop the tomatoes. Follow the package directions to cook 8 oz. of spaghetti. 2. SAUTE & SIMMER In a 6-qt. stockpot,

heat olive oil over medium heat. Add onion; cook and stir 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for about 25 minutes, until thickened. AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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SIMPLIFY

FAST. FRESH. FAB.

Herbed Grilled Corn on the Cob Place 8 ears sweet corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Peel back husks to within 1 in. of bottoms; remove silk. Mix 1/2 cup butter, 2 Tbsp. each minced fresh basil and parsley and 1/2 tsp. salt; spread over corn. Rewrap corn in husks; tie with kitchen string. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Cut string and peel back husks. Serves 8.

SU P E R - E A SY SIDE S

FARMSTAND FRESH

Take your kernels creamy or gobble them right off the cob. Oven-baked or buttered up for the grill, these sides are pure gold. Scalloped Corn Preheat oven to 325°. Whisk 3 large eggs, 1 cup 2% milk, 3 Tbsp. melted butter, 1 Tbsp. each sugar and finely chopped onion, and 1/4 tsp. each salt and pepper. Stir in 4 cups corn and 1/2 cup crushed saltines. Transfer to a greased 11/2-qt. baking dish. Sprinkle with 1/4 cup saltines. Bake, uncovered, 55-65 minutes until browned and a knife inserted near the center comes out clean. Serves 6. P

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TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


SIMPLIFY

FAST. FRESH. FAB.

SNAC K IN A F L A SH

DO THE TWIST Flaky pastry and a sweet sprinkle make these bite-size treats the ultimate after-school snack, and make you the ultimate mom.

Easy Elephant Ears

Set oven to 375°. Mix 1/2 cup sugar and 2 tsp. cinnamon. On a floured surface, roll one sheet thawed puff pastry into an 11x8-in. rectangle. Sprinkle with 1/4 cup cinnamon sugar to within 1/4 in. of edges. From short sides, roll up jelly-roll style toward center. Wrap in plastic; freeze 10 minutes. Repeat. Cut into 1/2-in. slices; place on parchment-lined baking sheets. Bake 12-15 minutes or until golden brown. Cool on wire racks. Makes 21/2 dozen. PER PASTRY 87 cal., 4g fat (1g sat. fat), 0 chol., 51mg sod., 12g carb. (3g sugars, 1g fiber), 1g pro. —BOB ROSE WAUKESHA, WI P

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BE OUR NEXT We’re looking for your best dishes. Head over to tasteofhome.com /submit and share your family’s faves. You could see your smiling face here!

it y y, fru f u d g 79! ’s l o age Car Find ndae on p su

“Summer cookouts are the perfect time for this yummy dessert with caramelized bananas, hot off the grill.” Carol Farnsworth | Greenwood, IN N


30 IN 30

Evening Express FA S: 11 ST SID ES NU O

30 m 30 i n te

!

B

Get on board with veggie-loaded pasta, hearty school-night sandwiches and skillet meals. Add fast to flavorful, and you’ll have dinner on the table in half an hour (or less).

u

s

recipes in

Grilled Salmon Wraps, page 43

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30 IN 30

1 Steak with Chipotle-Lime p Chimichurri Chimichurri is a parsleybased sauce from Argentina. It’s super with grilled meats. —LAUREEN PITTMAN RIVERSIDE, CA TAKES: 30 MIN. • MAKES: 8 SERVINGS

2 cups fresh parsley leaves 11/2 cups fresh cilantro leaves 1/2 medium red onion, chopped 1 to 2 chipotles in adobo sauce 5 garlic cloves, sliced 1/2 cup olive oil 1/4 cup white wine vinegar 1 tsp. grated lime peel 1/4 cup lime juice 3 tsp. dried oregano

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11/4 tsp. salt, divided 3/4 tsp. pepper, divided 2 lbs. beef flat iron steaks or 2 beef top sirloin steaks (1 lb. each)

1. In a food processor, finely chop the first five ingredients. Add oil, vinegar, lime peel, lime juice, oregano, ½ tsp. salt and ¼ tsp. pepper; process until blended. Transfer to bowl; refrigerate, covered, until serving. 2. Season steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before slicing. Serve with chimichurri. PER SERVING 336 cal., 26g fat (7g sat. fat), 73mg chol., 462mg sod., 4g carb. (1g sugars, 1g fiber), 22g pro. FIND IT! Mini Cocottes $75 for 3 lecreuset.com


Optional toppings: lettuce, tomato, pickles and mayonnaise

Crispy Pork Tenderloin Sandwiches Just one bite takes me back to the mom-andpop sandwich shop in my Ohio hometown. —ERIN FITCH SHERRILLS FORD, NC TAKES: 25 MIN. • MAKES: 4 SERVINGS

2 Tbsp. all-purpose flour

1/2 tsp. salt 1/4 tsp. pepper 1 large egg, lightly beaten

1/2 cup seasoned bread crumbs 3 Tbsp. panko bread crumbs

1/2 lb. pork tenderloin 2 Tbsp. canola oil 4 hamburger buns or kaiser rolls

1. In a shallow bowl, mix flour, salt, pepper. In two other shallow bowls, place egg and mixed bread crumbs. 2. Cut pork into four slices; pound each to ¼ in. thick. Dip each side in flour; shake off excess. Dip in egg, then in crumbs; pat to help adhere. 3. In a skillet, heat oil over medium heat. Cook pork 2-3 minutes per side. Serve on buns. Add toppings if desired. HEALTH TIP Skip the bun and serve pork on grilled portobellos or eggplant slices, and carbs drop to about 10g per serving. PER SERVING 289 cal., 11g fat (2g sat. fat), 43mg chol., 506mg sod., 29g carb. (3g sugars, 1g fiber), 17g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1½ fat.

2

less than

300 calories

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1. Preheat oven to 450°. In a greased

30 IN 30

Garden Vegetable g Gnocchi 15x10x1-in. baking pan, toss vegetables When we go meatless, we toss gnocchi, my husband’s favorite, with veggies and a dab of pesto. —ELISABETH LARSEN PLEASANT GROVE, UT TAKES: 30 MIN. • MAKES: 4 SERVINGS

2 1 8 1

1/4 1

1/2 1/4

medium summer squash, sliced sweet red pepper, chopped oz. sliced fresh mushrooms Tbsp. olive oil tsp. each salt and pepper pkg. (16 oz.) potato gnocchi cup Alfredo sauce cup prepared pesto Chopped fresh basil, optional

with oil, salt and pepper. Roast for 18-22 minutes until tender, stir once. 2. In a saucepan, cook gnocchi using package directions. Drain, return to pan. Stir in roasted vegetables, sauce and pesto. If desired, add basil. PER SERVING 402 cal., 14g fat (4g sat. fat), 17mg chol., 955mg sod., 57g carb. (12g sugars, 5g fiber), 13g pro. ON THE SIDE

Simple Italian Spinach Salad Toss 6 oz. fresh baby spinach, 1 sliced green onion, 1 chopped hard-cooked egg and 3 cooked and crumbled bacon strips. Add 3 Tbsp. warmed Italian salad dressing to salad. Sprinkle with 2 Tbsp. shredded Parmesan cheese. Serves 4. —JUDY BERNACKI LAS VEGAS, NV

3

20

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


ready in

20

4 1. Layer each of two bread slices with

Apple-White Cheddar Grilled Cheese On rainy days when we need quick comfort food, I make these toasted cheese sandwiches with raisin bread. —KATHY PATALSKY HEALTHYHAPPYLIFE.COM TAKES: 20 MIN. • MAKES: 2 SERVINGS

4 slices whole wheat cinnamonraisin bread 4 slices sharp white cheddar cheese (3 oz.) 1 small apple, thinly sliced 1 thin slice red onion, separated into rings 1/4 tsp. crushed red pepper flakes, optional 1 Tbsp. butter, softened

one slice cheese and half of the apple and onion. If desired, sprinkle with pepper flakes. Top with the remaining cheese and bread. Spread outsides of sandwiches with butter. 2. In a large skillet, toast sandwiches over medium-low heat 3-5 minutes on each side or until golden brown and cheese is melted. PER SERVING 456 cal., 27g fat (14g sat. fat), 75mg chol., 616mg sod., 37g carb. (13g sugars, 5g fiber), 20g pro. ON THE SIDE

Dill Vegetable Dip Blend 1/2 cup sour cream, 1/4 cup mayo, 11/2 tsp. finely chopped onion, 1 tsp. dried parsley flakes and 1/2 tsp. each dill weed and seasoned salt. Serves 6. —KAREN GARDINER EUTAW, AL

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30 IN 30

ready in

20

5 Lemon-Pepper p Tilapia We almost always have everything on hand to make this fast fish. —JILL THOMAS WASHINGTON, IN

lemon peel and juice. Pour over fish; top with garlic salt, paprika and pepper. 2. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Sprinkle with parsley. PER SERVING 177 cal., 5g fat (3g sat. fat), 93mg chol., 254mg sod., 1g carb. (0 sugars, 0 fiber), 32g pro. Diabetic Exchanges: 5 lean meat, 1 fat.

TAKES: 20 MIN. • MAKES: 6 SERVINGS ON THE SIDE

tilapia fillets (6 oz. each) Tbsp. butter, melted tsp. grated lemon peel Tbsp. lemon juice tsp. each garlic salt and paprika 1/2 tsp. freshly ground pepper 1/4 cup minced fresh parsley 6 2 2 1 1

1. Preheat oven to 425°. Place tilapia in a 15x10x1-in. baking pan. Mix butter,

22

Creamy Garlic Mashed Potatoes In a saucepan, place 5 peeled and cubed potatoes, 15 peeled and halved garlic cloves and 1 tsp. salt; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Transfer to a bowl; mash. Add ½ cup each butter and heavy cream and 1 tsp. salt; beat until smooth. Serves 6. —MYRA INNES AUBURN, KS

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2. In a 10-in. broiler-safe skillet, heat

Herb Garden Frittata I use my own fresh herbs in this eggy recipe—perfect for dinner with friends. —KRISTIN CUMMINS MOGADORE, OH TAKES: 30 MIN. • MAKES: 6 SERVINGS

12 2 2 2 1

1/4 3

1/2 1/2

large eggs Tbsp. minced fresh chives Tbsp. minced fresh parsley tsp. each minced fresh basil and oregano or 1/2 tsp. each dried tsp. salt tsp. pepper Tbsp. olive oil cup sliced pickled peppers cup crumbled goat cheese

1. Preheat broiler. In a bowl, whisk

oil over medium-low heat. Pour in egg mixture. Cook, covered, 10-12 minutes or until nearly set. Top with pickled peppers and cheese. 3. Broil 4-5 in. from heat 3-4 minutes or until completely set. Let stand for 5 minutes. Cut into wedges. PER SERVING 234 cal., 19g fat (6g sat. fat), 384mg chol., 708mg sod., 2g carb. (0 sugars, 1g fiber), 14g pro. ON THE SIDE

Honey-Melon Salad with Basil Combine 3 cups each cubed cantaloupe and honeydew. Whisk 2 Tbsp. honey, 1 Tbsp. lemon juice, 1/4 tsp. each salt, paprika and pepper. Add to melon. Stir in 2 Tbsp. minced fresh basil. Serves 6. —KHURSHID SHAIK OMAHA, NE

eggs, herbs, salt and pepper.

6

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30 IN 30

Grilled Chicken Chopped Salad I wondered if an eyecatching presentation would get my family to eat this very healthy salad. It absolutely did! —CHRISTINE HADDEN FOODYSCHMOODYBLOG.COM TAKES: 30 MIN. • MAKES: 4 SERVINGS

1 lb. chicken tenderloins 6 Tbsp. zesty Italian salad dressing, divided 2 medium zucchini, quartered lengthwise 1 medium red onion, quartered 2 medium ears sweet corn, husks removed 1 bunch romaine, chopped

1 medium cucumber, chopped Additional salad dressing, optional

1. In a bowl, toss chicken with 4 Tbsp. dressing. Brush zucchini and onion with remaining 2 Tbsp. dressing. 2. Place corn, zucchini and onion on grill rack over medium heat; close lid. Grill corn 10-12 minutes or until tender, turning occasionally. Grill zucchini and onion 2-3 minutes on each side. 3. Drain chicken; discard marinade. Grill, covered, over medium heat 3-4 minutes per side until no longer pink. 4. Cut corn off cobs; chop zucchini, onion and the chicken. In a 3-qt. bowl, layer romaine, vegetables and chicken. If desired, serve with extra dressing. PER SERVING 239 cal., 5g fat (0 sat. fat), 56mg chol., 276mg sod., 21g carb. (9g sugars, 5g fiber), 32g pro.

7

less than

300 calories

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TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016

FIND IT! Madera Serving Bowl $47 bedbathandbeyond.com


8 Pizza Pancakes Anything goes in these pancakes for pizza lovers. Just fold your favorite toppings right into the batter. I got smart and always double the recipe when my grandkids come over. —MAXINE SMITH OWANKA, SD TAKES: 30 MIN. • MAKES: 7 SERVINGS

2 2 2 1

1/2 1/2 1

1/4 1

cups biscuit/baking mix tsp. Italian seasoning large eggs cup 2% milk cup shredded part-skim mozzarella cheese cup chopped pepperoni plum tomato, chopped and seeded cup chopped green pepper can (8 oz.) pizza sauce, warmed

1. In a bowl, combine biscuit mix and Italian seasoning. In another bowl, whisk eggs and milk until blended. Add to dry ingredients, stirring just until moistened. Stir in cheese, pepperoni, tomato and green pepper. 2. Preheat griddle over medium heat; grease lightly. Pour batter by ¼ cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn pancakes; cook until the second side is golden brown. Serve with pizza sauce. PER SERVING 272 cal., 13g fat (5g sat. fat), 70mg chol., 827mg sod., 28g carb. (4g sugars, 2g fiber), 10g pro.

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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30 IN 30

9 Apple pp Chicken Curry When my daughter was in college, she introduced me to curry. I’m so glad she did! —DAWN ELLIOTT GREENVILLE, MI TAKES: 30 MIN. • MAKES: 4 SERVINGS

4 boneless skinless chicken thighs (about 1 lb.) 3/4 tsp. salt, divided 1/4 tsp. pepper 1 Tbsp. olive oil 1 sweet red pepper, julienned 1 small onion, halved and thinly sliced 3 tsp. curry powder 2 garlic cloves, minced

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2 medium Granny Smith apples, cut into 3/4-in. pieces 1 cup frozen peas 1 cup light coconut milk 2 cups cooked brown rice

1. Sprinkle chicken with ½ tsp. salt and pepper. In a skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan. 2. Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute more. Stir in apples, peas, coconut milk and remaining salt. 3. Return chicken to pan; boil. Reduce heat; simmer, covered, 8-10 minutes or until chicken is 170°. Serve with rice. PER SERVING 435 cal., 17g fat (6g sat. fat), 76mg chol., 550mg sod., 43g carb. (13g sugars, 7g fiber), 26g pro.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


Shortcut Sausage Minestrone I’m convinced this soup has superpowers. It’s incredibly soothing—my daughterin-law asks for it whenever she’s under the weather. Top it with grated cheddar or mozzarella cheese. —MARTA SMITH CLAREMONT, PA TAKES: 25 MIN. MAKES: 6 SERVINGS (2 QT.)

3/4 lb. Italian turkey sausage links, casings removed 1 small green pepper, chopped 1 small onion, chopped 2 cups cut fresh green beans or frozen cut green beans 2 cups water 1 can (16 oz.) kidney beans, rinsed and drained

1 can (141/2 oz.) diced tomatoes with basil, oregano and garlic, undrained 1 can (141/2 oz.) reduced-sodium chicken broth 3/4 cup uncooked ditalini or other small pasta

1. In a 6-qt. stockpot, cook sausage, pepper and onion over medium heat 5-7 minutes or until the sausage is no longer pink, breaking up sausage into crumbles; drain. 2. Add green beans, water, kidney beans, tomatoes and broth; bring to a boil. Stir in pasta; cook, uncovered, 10-11 minutes or until pasta is tender, stirring occasionally. PER SERVING 232 cal., 4g fat (1g sat. fat), 21mg chol., 773mg sod., 34g carb. (6g sugars, 7g fiber), 16g pro.

10

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Sweet & Spicy Pork Chops

30 IN 30

My husband invented this amazing dish. It’s been a go-to for almost 30 years now. —KATHY KIRKLAND DENHAM SPRINGS, LA TAKES: 20 MIN. • MAKES: 2 SERVINGS

2 Tbsp. brown sugar 1 Tbsp. finely chopped onion 1 to 11/2 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. prepared mustard 2 boneless pork loin chops (1/2 in. thick and 4 oz. each) Dash salt and pepper

from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until 145°. Let stand 5 minutes before serving. PER SERVING 212 cal., 7g fat (2g sat. fat), 55mg chol., 137mg sod., 15g carb. (14g sugars, 1g fiber), 22g pro. Diabetic Exchanges: 4 lean meat, 1 starch. ON THE SIDE

2. Place the chops on a broiler pan;

Asian Cabbage Slaw Combine 11/2 cups shredded napa cabbage, segments from 1 orange and 1/2 cup julienned jicama. Whisk 1 Tbsp. each canola oil and rice vinegar, 1 tsp. sugar, 1/4 tsp. each grated fresh gingerroot and reduced-sodium soy sauce and a dash of pepper. Add to cabbage mixture. Serves 2.

sprinkle with salt, pepper. Broil 4 in.

—LILY JULOW LAWRENCEVILLE, GA

1. Preheat broiler. In a small bowl, mix the first five ingredients.

11

serves

2

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12 Sloppy Joe Biscuit Cups Everybody wants the recipe when I take these to school. It’s so family-friendly. —JULIE AHERN WAUKEGAN, IL TAKES: 30 MIN. • MAKES: 5 SERVINGS

1 lb. lean ground beef (90% lean)

1/4 cup each finely chopped celery, onion and green pepper

Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. 2. Separate dough; flatten biscuits into 5-in. circles. Press into greased muffin cups. Fill with beef mixture. 3. Bake 9-11 minutes or until biscuits are golden. Sprinkle with cheese; bake 1-2 minutes or until cheese is melted. PER SERVING 463 cal., 22g fat (8g sat. fat), 68mg chol., 1,050mg sod., 41g carb. (16g sugars, 1g fiber), 25g pro.

1/2 cup barbecue sauce 1 tube (12 oz.) medium refrigerated flaky biscuits (10 count) 1/2 cup shredded cheddar cheese

1. Heat the oven to 400°. In a skillet, saute the beef and the vegetables over medium heat 5-7 minutes or until beef is crumbly and no longer pink; drain. Stir in barbecue sauce; bring to a boil.

ON THE SIDE

Fresh Grape Broccoli Salad Mix 1/2 cup mayo, 3 Tbsp. sugar and 11/2 tsp. cider vinegar. Toss it with 3 cups fresh broccoli, 3 chopped green onions, 1 cup grapes and ½ cup diced celery. Stir in 5 cooked, crumbled bacon strips and 1/2 cup slivered almonds. Serves 6. —M.L. HARTEL WILLISTON, ND

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less than 30 IN 30

300 calories

13 Spicy Shrimp & Watermelon Kabobs My three sons can polish off a whole watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty kabobs. —JENNIFER FISHER AUSTIN, TX TAKES: 30 MIN. • MAKES: 4 SERVINGS

1 1 1 1 4

Tbsp. reduced-sodium soy sauce Tbsp. Sriracha hot chili sauce Tbsp. honey garlic clove, minced cups cubed seedless watermelon (1 in.), divided 1 lb. uncooked shrimp (16-20 per lb.), peeled and deveined 1 medium red onion, cut into 1-in. pieces

30

1/2 tsp. sea salt 1/4 tsp. coarsely ground pepper Minced fresh cilantro

1. For glaze, puree the soy sauce, Sriracha, honey, garlic and 2 cups watermelon in a blender. Bring to a boil in a small saucepan. Cook, uncovered, until reduced by half. 2. On four soaked wooden skewers, thread shrimp, onion and remaining melon. Sprinkle with salt and pepper. 3. On an oiled grill rack over medium heat, grill kabobs, covered, 3-4 minutes per side or until shrimp turns pink; brush with half the glaze during the last 2 minutes. Sprinkle with cilantro. Serve with remaining glaze. PER SERVING 172 cal., 2g fat (0 sat. fat), 138mg chol., 644mg sod., 23g carb. (19g sugars, 2g fiber), 20g pro.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


White Beans & Bow Ties

Play around with the pasta shapes and the veggies you toss in. It’s always delish. —ANGELA BUCHANAN LONGMONT, CO TAKES: 25 MIN. • MAKES: 4 SERVINGS

21/2 cups uncooked whole wheat bow tie pasta (about 6 oz.) 1 Tbsp. olive oil 1 medium zucchini, sliced 2 garlic cloves, minced 2 large tomatoes, chopped 1 can (15 oz.) white kidney or cannellini beans, rinsed and drained 1 can (21/4 oz.) sliced ripe olives, drained 3/4 tsp. freshly ground pepper 1/2 cup crumbled feta cheese

1. Cook pasta according to package

directions. Drain, reserving ½ cup of pasta water. 2. In a skillet, heat oil over mediumhigh heat. Add zucchini; cook and stir 2-4 minutes or until crisp-tender. Add garlic; cook 30 seconds longer. Stir in tomatoes, beans, olives and pepper; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until tomatoes soften, stirring the mixture occasionally. 3. Add the pasta; toss, adding enough pasta water to moisten. Stir in cheese. HEALTH TIP Boost protein in vegetarian dishes by using whole wheat pasta, adding white beans or stirring in a little cheese—or all three, like this recipe does! PER SERVING 348 cal., 9g fat (2g sat. fat), 8mg chol., 394mg sod., 52g carb. (4g sugars, 11g fiber), 15g pro.

14

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30 IN 30

Sticky Asian Chicken As a working mom of three, I need dishes that hit the spot and come together in a snap. I often make a double batch so I can use leftovers in an Asian-inspired chicken salad the next day. —JENNIFER CARNEGIE LAKE OSWEGO, OR TAKES: 25 MIN. • MAKES: 6 SERVINGS

1 Tbsp. canola oil 6 boneless skinless chicken thighs (about 11/2 lbs.) 1/3 cup soy sauce 1/3 cup white wine or reducedsodium chicken broth 3 Tbsp. sugar 3 garlic cloves, minced 1 Tbsp. cornstarch 3 Tbsp. water

1. In a skillet, heat oil over mediumhigh heat. Brown chicken on both sides.

2. In a small bowl, mix the soy sauce, wine, sugar and garlic; pour over the chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken thighs; keep warm. 3. Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken. PER SERVING 229 cal., 11g fat (2g sat. fat), 76mg chol., 881mg sod., 8g carb. (6g sugars, 0 fiber), 23g pro.

15

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less than

300 calories

16 QuinoaStuffed Squash Boats My colorful “boats” use delicata squash, but acorn squash also works. —LAUREN KNOELKE MILWAUKEE, WI TAKES: 30 MIN. • MAKES: 8 SERVINGS

4 delicata squash (12 oz. each) 3 tsp. olive oil, divided 1/8 tsp. pepper 1 tsp. salt, divided 11/2 cups vegetable broth 1 cup quinoa, rinsed 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained 1/4 cup dried cranberries 1 green onion, thinly sliced 1 tsp. minced fresh sage 1/2 tsp. grated lemon peel 1 tsp. lemon juice

1/2 cup crumbled goat cheese 1/4 cup salted pumpkin seeds, toasted

1. Preheat oven to 450°. Cut squash lengthwise; remove seeds. Brush the cut sides with 1 tsp. oil; sprinkle with pepper and ½ tsp. salt. Bake, cut side down, 15-20 minutes or until tender. 2. In a large saucepan, combine broth and quinoa; bring to a boil. Reduce the heat; simmer, covered, 12-15 minutes or until liquid is absorbed. 3. Stir in beans, cranberries, onion, sage, lemon peel, lemon juice and the remaining oil and salt; fill the squash. Top with cheese and pumpkin seeds. PER SERVING 275 cal., 8g fat (2g sat. fat), 9mg chol., 591mg sod., 46g carb. (9g sugars, 10g fiber), 9g pro. Diabetic Exchanges: 3 starch, 1 lean meat, ½ fat.

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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30 IN 30

serves

2

17 Fettuccine with Sea Scallops When my husband and I were following an eating plan, we would devour this dish. It’s so delightful, I make it for guests, too. —DONNA THOMPSON LARAMIE, WY TAKES: 30 MIN. • MAKES: 2 SERVINGS

4 oz. uncooked fettuccine 1 Tbsp. olive oil 1/2 medium sweet red pepper, julienned 1 garlic clove, minced 1/2 tsp. grated lemon peel 1/4 tsp. crushed red pepper flakes 1/2 cup reduced-sodium chicken broth

34

1/4 cup white wine or broth 1 Tbsp. lemon juice 6 sea scallops (about 3/4 lb.) 2 tsp. grated Parmesan cheese

1. Cook fettuccine according to package directions; drain.

2. In a skillet, heat oil over mediumhigh heat. Add red pepper, garlic, lemon peel and pepper flakes; cook and stir 2 minutes. Stir in the broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half. 3. Halve each scallop horizontally; add to skillet. Cook, covered, 4-5 minutes or until firm, stirring occasionally. Serve with pasta and cheese. PER SERVING 421 cal., 10g fat (2g sat. fat), 42mg chol., 861mg sod., 49g carb. (4g sugars, 3g fiber), 30g pro.

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2. In a large saucepan, bring 4 cups

Smothered Broccoli Chops water to a boil. Add the broccoli rabe; My brother and I come from an Italian family. We designed these pork chops with our heritage in mind. —SHANA LEWIS TOTOWA, NJ TAKES: 30 MIN. • MAKES: 4 SERVINGS

1/2 lb. broccoli rabe 4 boneless pork loin chops (3/4 in. thick and 6 oz. each) 1 tsp. each salt and garlic powder 1/2 tsp. pepper 1 Tbsp. canola oil 1/2 cup sliced roasted red pepper 4 oz. fresh mozzarella cheese, sliced

1. Preheat broiler. Trim ½ in. off ends of broccoli rabe; discard any coarse leaves.

cook, uncovered, 4-5 minutes or just until it is crisp-tender. Remove and immediately drop into ice water. Drain and pat dry. 3. Sprinkle the pork chops with the seasonings. In a broiler-safe skillet, heat oil over medium-high heat. Add pork chops; cook for 3-4 minutes on each side or until a thermometer reads 145°. Remove from heat. 4. Layer chops with red pepper, broccoli rabe and cheese. Broil 4 in. from heat for 1-2 minutes or until cheese is melted. PER SERVING 365 cal., 20g fat (8g sat. fat), 104mg chol., 808mg sod., 4g carb. (2g sugars, 2g fiber), 40g pro.

18

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30 IN 30

Chorizo Burrito Bowls I’m always on the hunt for fast and filling meals. This spicy chicken sausage toss makes an awesome one-dish dinner by itself or bundled inside a tortilla. —ELISABETH LARSEN PLEASANT GROVE, UT TAKES: 25 MIN. • MAKES: 4 SERVINGS

2 tsp. canola oil 1 pkg. (12 oz.) fully cooked chorizo or jalapeno chicken sausage links, sliced 1 medium onion, chopped 1 can (15 oz.) no-salt-added black beans, rinsed and drained 1 can (10 oz.) diced tomatoes and green chilies, undrained 1 cup fresh or frozen corn

1 pkg. (8.8 oz.) ready-to-serve brown rice 2 cups fresh baby spinach 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese Chopped fresh cilantro

1. In a skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan. 2. Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro. PER SERVING 425 cal., 14g fat (3g sat. fat), 70mg chol., 1,275mg sod., 52g carb. (7g sugars, 8g fiber), 27g pro.

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20 SpinachFeta Chicken Penne For a light pasta, I sauteed tomatoes with garlic, wine and olive oil. The sauce is amazing with seafood, too. —GERALYN SIPOS BLANDON, PA TAKES: 30 MIN. • MAKES: 6 SERVINGS

1 pkg. (12 oz.) whole wheat penne 11/2 lbs. boneless skinless chicken breasts, cut into 1/4-in.-thick strips 3 Tbsp. olive oil, divided 3/4 tsp. salt, divided 1/4 tsp. pepper 3 garlic cloves, minced 1/2 cup reduced-sodium chicken broth 1/2 cup dry white wine or broth 6 plum tomatoes, chopped 2 cups fresh baby spinach 3/4 cup crumbled feta cheese

1. In a 6-qt. stockpot, cook the pasta according to package directions. Drain; return to pot. 2. Toss chicken with 2 Tbsp. oil, ½ tsp. salt and pepper. In a skillet, saute the chicken over medium-high heat until no longer pink. Set aside; keep warm. 3. In same skillet, heat 1 Tbsp. oil over medium heat. Saute the garlic 1 minute. Add the broth, wine and ¼ tsp. salt. Bring to a boil; cook 2 minutes. Stir in tomatoes and spinach; cook until softened. Toss the tomato mixture and chicken with pasta; heat through. Serve with cheese. PER SERVING 455 cal., 13g fat (3g sat. fat), 70mg chol., 552mg sod., 46g carb. (3g sugars, 8g fiber), 36g pro. Diabetic Exchanges: 3 lean meat, 2½ starch, 2 fat, 1 vegetable.

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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30 IN 30

21 Chicken Ranch Flatbreads To get my son to try new things, I revamped these pizzas. Mr. Picky ate his. Success! —JENNY DUBINSKY INWOOD, WV TAKES: 25 MIN. • MAKES: 4 SERVINGS

4 whole wheat pita breads (6 in.) 2 cups chopped cooked chicken breast 1/4 cup reduced-fat ranch dressing 2 plum tomatoes, thinly sliced 1 cup (4 oz.) shredded part-skim mozzarella cheese 4 bacon strips, cooked and crumbled 1 tsp. dried oregano

38

1. Preheat oven to 400°. Place pita breads on a large baking sheet; bake 10-12 minutes or until lightly browned. Toss the chicken with dressing. 2. Top pitas with sliced tomatoes and chicken mixture; sprinkle with cheese, bacon and oregano. Bake 8-10 minutes or until the cheese is melted. PER SERVING 448 cal., 16g fat (6g sat. fat), 86mg chol., 888mg sod., 42g carb. (3g sugars, 5g fiber), 37g pro. ON THE SIDE

Creamy Cucumber Salad Combine 1 diced cucumber, 2 diced plum tomatoes, 4 sliced green onions, 1/2 cup sour cream, 1/4 tsp. celery salt and 1/8 tsp. pepper. Serves 4. —RHONDA EGLER MOORESVILLE, IN

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1/2 cup grated Parmesan cheese

Portobello Polenta Stacks My friends and I have recently started growing portobellos from kits we found at a farmers market. We love to show off our harvest in recipes like this one. —BREANNE HEATH CHICAGO, IL TAKES: 30 MIN. • MAKES: 4 SERVINGS

1 3 2 4

1/4 1/4 1 1

Tbsp. olive oil garlic cloves, minced Tbsp. balsamic vinegar large portobello mushrooms (about 5 in.), stems removed tsp. salt tsp. pepper tube (18 oz.) polenta, cut into 12 slices large tomato, cut crosswise into four slices

2 Tbsp. minced fresh basil

1. Preheat oven to 400°. In a saucepan, heat oil over medium heat. Add garlic; cook and stir 1-2 minutes or just until tender. Stir in vinegar; remove. 2. Place the mushrooms in a 13x9-in. baking dish, stem side up. Brush with vinegar mixture; sprinkle with salt and pepper. Layer the mushrooms with polenta, tomato and cheese. 3. Bake, uncovered, 20-25 minutes or until the mushrooms are tender. Sprinkle with basil. PER SERVING 219 cal., 6g fat (2g sat. fat), 9mg chol., 764mg sod., 32g carb. (7g sugars, 3g fiber), 7g pro. Diabetic Exchanges: 1½ starch, 1 lean meat, 1 vegetable, 1 fat.

22

less than

300 calories

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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30 IN 30

Pan-Seared Cod Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This is the easiest cod preparation I’ve found. —LUCY LU WANG SEATTLE, WA TAKES: 25 MIN. • MAKES: 2 SERVINGS

2 cod fillets (6 oz. each)

1/2 tsp. salt 1/4 tsp. pepper 3 Tbsp. olive oil, divided

1/2 large sweet onion, thinly sliced 1/2 cup dry white wine 1/4 cup coarsely chopped fresh cilantro 1 Tbsp. pine nuts or sliced almonds

1. Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Brown the cod fillets lightly on both sides; remove from pan. 2. In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until softened. Stir in wine; cook 3-4 minutes longer or until onion is lightly browned, stirring occasionally. Return cod to pan. Reduce the heat to low; cook, covered, 2-3 minutes or until fish just begins to flake easily with a fork. 3. Remove cod fillets from pan. Stir cilantro and pine nuts into onion; serve with fish. PER SERVING 378 cal., 24g fat (3g sat. fat), 65mg chol., 691mg sod., 8g carb. (5g sugars, 1g fiber), 28g pro.

23

serves

2

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24 Parmesan Chicken Bites For tailgates and after-game parties, we make these crisp, tender chicken bites. —LYNNE NEVRIVY MALTA, MT TAKES: 30 MIN. • MAKES: 6 SERVINGS

1 cup crushed Ritz crackers

1/2 cup grated Parmesan cheese 1/4 cup finely chopped walnuts 1 tsp. each dried thyme and basil

1/2 tsp. seasoned salt 1/4 tsp. pepper 1 lb. boneless skinless chicken breasts 1/4 cup butter, melted Warm marinara sauce

1. Preheat oven to 400°. Line a baking sheet with foil; grease foil.

2. In a shallow bowl, mix the first seven ingredients. Cut chicken into 1½-in. pieces. Dip in melted butter, then in crackers, patting firmly to adhere. Place on prepared pan. 3. Bake 20-25 minutes or until golden and chicken is done. Serve with sauce. PER SERVING 289 cal., 18g fat (7g sat. fat), 68mg chol., 469mg sod., 12g carb. (1g sugars, 1g fiber), 19g pro. ON THE SIDE

Corn & Pepper Orzo Cook 3/4 cup orzo pasta using package directions. Saute 1 chopped sweet red pepper and 1 chopped onion in 1 Tbsp. olive oil for 2 minutes. Add 2 cups corn, 2 tsp. Italian seasoning and 1/8 tsp. each salt and pepper; cook and stir until tender. Add drained pasta. Serves 6. —ANGELA HANKS ST. ALBANS, WV

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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30 IN 30

ready in

20

25 O’Brien Sausage Skillet Inspiration hit one night when I was in a time crunch. It’s easy comfort food. —LINDA HARRIS WICHITA, KS TAKES: 20 MIN. • MAKES: 6 SERVINGS

1 pkg. (28 oz.) frozen O’Brien potatoes 1/4 cup plus 2 tsp. canola oil, divided 1 pkg. (14 oz.) smoked turkey kielbasa, sliced 2 tart apples, peeled and chopped 1 medium onion, chopped 1 cup (4 oz.) shredded cheddar cheese

1. In a nonstick skillet, cook potatoes according to package directions, using ¼ cup oil. In another skillet, heat the

42

remaining oil over medium-high heat. Add kielbasa, apples and onion; cook and stir 8-10 minutes or until tender. 2. Toss potatoes with sausage mixture; sprinkle with cheese. Cook, covered, 3-4 minutes or until cheese melts. PER SERVING 377 cal., 21g fat (6g sat. fat), 61mg chol., 803mg sod., 29g carb. (8g sugars, 4g fiber), 17g pro. ON THE SIDE

Savory Green Beans Saute 3/4 cup chopped sweet red pepper in 1 Tbsp. canola oil until tender. Add 1 minced garlic clove; cook 1 minute. Stir in 11/2 lbs. fresh green beans (cut into 2-in. pieces), 1/2 cup water, 2 Tbsp. minced fresh savory, 11/2 tsp. minced chives and 1/2 tsp. salt. Cover and simmer 8-10 minutes. Serves 6. —CAROL ANN HAYDEN EVERSON, WA

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


1. Sprinkle salmon with salt and

Grilled Salmon Wraps One Seafood Friday, I invented these goodfor-you wraps. We all gobbled them up. —JENNIFER KREY CLARENCE, NY TAKES: 25 MIN. • MAKES: 4 SERVINGS

1 lb. salmon fillet (about 1 in. thick)

1/2 tsp. salt 1/4 tsp. pepper 1/2 cup salsa verde

pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, 8-10 minutes or until fish just begins to flake. 2. Remove from grill. Break salmon into bite-size pieces. Toss gently with salsa; serve in warmed tortillas. Top with remaining ingredients. PER SERVING 380 cal., 18g fat (5g sat. fat), 69mg chol., 745mg sod., 27g carb. (2g sugars, 5g fiber), 27g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat. ON THE SIDE

4 whole wheat tortillas (8 in.) 1 cup chopped fresh spinach 1 tomato, seeded and chopped 1/2 cup shredded Monterey Jack cheese 1/2 ripe avocado, peeled and sliced

Black Bean Salad Combine 1 can (15 oz.) black beans (rinsed and drained), 3/4 cup pico de gallo and 1 Tbsp. minced fresh cilantro. Chill for 15 minutes. Serves 4. —PEG KENKEL-THOMSEN IOWA CITY, IA

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30 IN 30

Garlic-Mushroom Turkey My daughter is a choosy eater, and she approves of this easy weeknight turkey with mushrooms. As a bonus, it’s high on flavor, not on fat. —RICK FLEISHMAN BEVERLY HILLS, CA TAKES: 30 MIN. • MAKES: 4 SERVINGS

1/2 1/2 1/2 3/4 1/4 1 1

1/2 3/4 1/4 2

cup all-purpose flour tsp. dried oregano tsp. paprika tsp. salt, divided tsp. pepper, divided Tbsp. olive oil pkg. (17.6 oz.) turkey breast cutlets lb. sliced fresh mushrooms cup reduced-sodium chicken broth cup dry white wine or broth garlic cloves, minced

1. In a large shallow dish, mix flour, oregano, paprika, 1/2 tsp. salt and 1/8 tsp. pepper. Dip cutlets in flour mixture to coat both sides; shake off any excess. 2. In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook 1-2 minutes on each side or until no longer pink; remove from pan. 3. Add the remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until the mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat. PER SERVING 218 cal., 4g fat (1g sat. fat), 77mg chol., 440mg sod., 8g carb. (1g sugars, 1g fiber), 34g pro. Diabetic Exchanges: 4 lean meat, ½ starch, ½ fat.

27

less than

300 calories

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28 Simple Grilled Steak Fajitas We have little kids, so I need quick, tasty meals that all of us like. These fajitas work on the grill or in a searinghot cast-iron skillet. —SHANNEN MAHONEY ODESSA, MO TAKES: 30 MIN. • MAKES: 4 SERVINGS

1 beef top sirloin steak (3/4 in. thick and 1 lb.) 2 Tbsp. fajita seasoning mix 1 large sweet onion, cut crosswise into 1/2-in. slices 1 medium sweet red pepper, halved 1 medium green pepper, halved 1 Tbsp. olive oil 4 whole wheat tortillas (8 in.)

Optional additions: avocado, fresh cilantro and lime wedges

1. Rub steak with seasoning mix. Brush onion and peppers with oil.

2. Grill steak and vegetables, covered, over medium heat 4-6 minutes per side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender. Remove from grill. Let steak stand, covered, 5 minutes before slicing. 3. Slice vegetables and steak; serve in warm tortillas with desired toppings. PER SERVING 363 cal., 13g fat (4g sat. fat), 54mg chol., 686mg sod., 34g carb. (6g sugars, 5g fiber), 27g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, ½ fat.

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30 IN 30

29 Sesame Beef Skewers A bottle of sesameginger dressing makes this dish doable on a weeknight. My pineapple-y salad finishes off dinner. —JANICE ELDER CHARLOTTE, NC TAKES: 30 MIN. • MAKES: 4 SERVINGS

1 lb. beef top sirloin steak, cut into 1-in. cubes 6 Tbsp. sesame ginger salad dressing, divided 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. sweet chili sauce 1 Tbsp. lime juice 1/4 tsp. pepper 2 medium apples, chopped

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2 cups chopped fresh pineapple 1 Tbsp. sesame seeds, toasted

1. In a bowl, toss beef with 3 Tbsp. dressing and soy sauce; let stand 10 minutes. Meanwhile, mix chili sauce, lime juice and pepper; gently stir in apples and pineapple. 2. Thread beef on four metal skewers; discard remaining marinade. Grill kabobs, covered, over medium heat or broil 4 in. from heat 7-9 minutes, turning occasionally; brush generously with remaining dressing during the last 3 minutes. Sprinkle with sesame seeds. Serve with salad. PER SERVING 311 cal., 11g fat (3g sat. fat), 46mg chol., 357mg sod., 28g carb. (21g sugars, 3g fiber), 25g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, ½ fat.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


Cheesy 2. Grill, covered, over medium heat 15-20 minutes or until potatoes are Ham & Potato Packet

Here’s a dandy way to use leftover ham. Add an egg for an anytime breakfast. —MOLLY BISHOP MCCLURE, PA TAKES: 30 MIN. • MAKES: 4 SERVINGS

11/2 lbs. medium red potatoes, halved and thinly sliced 1 medium green pepper, chopped 1 medium onion, chopped 1/4 tsp. pepper 2 cups cubed deli ham 1 cup (4 oz.) shredded cheddar cheese

1. Toss potatoes with green pepper, onion and pepper; place on a greased 24x18-in. piece of heavy-duty foil. Fold foil around vegetables and seal edges.

tender. Remove from grill. Open foil carefully to allow steam to escape. Add ham and cheese. Grill opened packet, covered, 2-4 minutes longer or until cheese is melted. PER SERVING 341 cal., 13g fat (6g sat. fat), 70mg chol., 1,040mg sod., 32g carb. (4g sugars, 4g fiber), 26g pro. ON THE SIDE

Summer Squash Saute Saute 1 diced bacon strip until crisp. Stir in 3 Tbsp. finely chopped sweet red pepper, 1 Tbsp. finely chopped onion and 1/2 tsp. minced garlic; cook for 2 minutes. Add 1 chopped summer squash; cover and cook over medium heat for 3-4 minutes. Serves 4. —MAXINE LYNCH BOISE CITY, OK P

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one pan wonder AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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BACON CHEDDAR JALAPENOS

BARBECUE SLIDERS

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FIND IT! Wilton Armetale Gourmet Grillware Football Griller $60 bedbathandbeyond.com


You’re in for a win any day of the week. Pack these five-ingredient snacks and watch the crowd go wild.

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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Barbecue Sliders When company dropped in, all I had was sausage and ground beef. We combined the two for juicy burgers.

Bacon Cheddar Jalapenos Take these fiery appetizers straight to the grill so you can add a touch of smoky barbecue flavor. We like to pass them with bowls of guacamole and sour cream for dunking. —WAYNE BARNES MONTGOMERY, AL

—BJ LARSEN ERIE, CO TAKES: 25 MIN. • MAKES: 8 SERVINGS

1 1 1 16

lb. ground beef lb. bulk pork sausage cup barbecue sauce, divided Hawaiian sweet rolls, split Optional toppings: lettuce leaves, sliced tomatoes and red onion

1. In a bowl, mix ground beef and sausage lightly but thoroughly. Shape into sixteen ½-in.-thick patties. 2. Grill, covered, over medium heat or broil 4-5 in. from heat 3-4 minutes on each side or until a thermometer reads 160°; brush with ¼ cup sauce during the last 2 minutes of cooking. Serve on rolls with remaining sauce and toppings as desired. FREEZE OPTION Place patties on a plastic wrap-lined baking sheet; wrap and freeze. Remove from pan and transfer to a resealable plastic bag; return to freezer. Grill frozen patties as directed, increasing time as necessary. HEALTH TIP Make these with 90% lean ground beef and turkey breakfast sausage to save nearly 100 calories and more than half the fat per serving. PER SERVING 499 cal., 24g fat (9g sat. fat), 96mg chol., 885mg sod., 47g carb. (23g sugars, 2g fiber), 24g pro.

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PREP: 20 MIN. • GRILL: 10 MIN. MAKES: 2 DOZEN

1 cup (4 oz.) shredded cheddar cheese 3 oz. cream cheese, softened 24 jalapeno peppers (3 in.) 12 bacon strips, halved Guacamole and sour cream, optional

1. In a small bowl, mix cheddar cheese and cream cheese. Cut and discard tops from jalapenos; remove seeds and ribs. Fill each pepper with 2 tsp. cheese mixture. Wrap each pepper with a bacon piece; secure with a toothpick. 2. Grill stuffed peppers, covered, over medium heat 8-10 minutes or until bacon is crisp, turning frequently. If desired, serve with guacamole and sour cream. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. PER APPETIZER 56 cal., 4g fat (2g sat. fat), 13mg chol., 116mg sod., 1g carb. (1g sugars, trace fiber), 3g pro.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


PARTY PRETZELS

FAN FARE

Watch your football and eat it, too, at tasteofhome.com/footballfood 1 tsp. dill weed

Party Pretzels

1/2 tsp. lemon-pepper seasoning

We turn a bag of pretzels into instant party food with a quick trip to the spice drawer. Use pretzel sticks or minis for an awesome (and healthier) alternative to the classic ranch snack mix. —CARRIE SHAUB MOUNT JOY, PA TAKES: 25 MIN. • MAKES: 12 CUPS

1 pkg. (16 oz.) fat-free miniature pretzels 1/4 cup canola oil 3 tsp. garlic powder

1. Preheat oven to 350°. Place the pretzels in a 15x10x1-in. baking pan. In a small bowl, mix the oil and seasonings; drizzle over pretzels and toss to coat. 2. Bake, uncovered, 12 minutes, stirring twice. Cool on a wire rack. Store in an airtight container. PER (1/2-CUP) SERVING 89 cal., 2g fat (trace sat. fat), 0 chol., 290mg sod., 16g carb. (1g sugars, 1g fiber), 2g pro. Diabetic Exchanges: 1 starch, ½ fat.

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TRAIL MIX COOKIE CUPS

ROASTED VEGETABLE DIP

GREEK DELI KABOBS

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Roasted Vegetable g Dip My kids have always been good eaters, but I came up with this roasty recipe so they’d really like eating their veggies. —SARAH VASQUES MILFORD, NH

PREP: 15 MIN. • BAKE: 25 MIN. + COOLING MAKES: 21/2 CUPS

2 1 1 1

large sweet red peppers large zucchini medium onion Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. pepper 1 pkg. (8 oz.) reduced-fat cream cheese Assorted crackers or vegetables

1. Preheat oven to 425°. Cut the vegetables into 1-in. pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast 25-30 minutes or until tender, stirring occasionally. Cool. 2. Place vegetables and cream cheese in a food processor; process. Refrigerate in a covered bowl until serving. Serve with crackers. HEALTH TIP Roasted veggies account for more than half the volume of this blended dip, meaning fewer calories, less saturated fat and more nutrients. Not to mention amazing flavor. PER (2-TBSP.) SERVING 44 cal., 3g fat (2g sat. fat), 8mg chol., 110mg sod., 3g carb. (2g sugars, 1g fiber), 2g pro. AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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Greek Deli Kabobs

Trail Mix Cookie Cups

Everyone loves food on a stick. The tangy dressing makes a simple marinade that lets this Mediterranean-inspired appetizer stand out.

My granddaughter helped invent these loaded cookie cups using ingredients I already had in my fridge and pantry. I have fun finding a trail mix that coordinates with the season.

—VIKKI SPENGLER OCALA, FL PREP: 30 MIN. + MARINATING MAKES: 2 DOZEN

—PAMELA SHANK PARKERSBURG, WV

1 lb. part-skim mozzarella cheese, cut into 48 cubes 24 fresh broccoli florets (about 10 oz.) 1/2 cup Greek vinaigrette 24 slices hard salami 2 jars (71/2 oz. each) roasted sweet red peppers, drained and cut into 24 strips

1. In a large resealable plastic bag, combine cheese, broccoli and vinaigrette. Seal bag and turn to coat; refrigerate 4 hours or overnight. 2. Drain cheese and broccoli, reserving vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with reserved vinaigrette. PER KABOB 109 cal., 7g fat (4g sat. fat), 19mg chol., 374mg sod., 2g carb. (1g sugars, trace fiber), 8g pro.

PREP: 20 MIN. • BAKE: 15 MIN. + COOLING MAKES: 2 DOZEN

1 tube (161/2 oz.) refrigerated peanut butter cookie dough 1/2 cup creamy peanut butter 1/2 cup Nutella 11/2 cups trail mix

1. Preheat oven to 350°. Shape dough

into 24 balls (about 1¼ in.). Press evenly onto bottom and up sides of greased mini-muffin cups. 2. Bake 12-14 minutes or until golden brown. Using the end of a wooden spoon handle, reshape cups as necessary. Cool in pans 15 minutes. Cool completely on wire racks. 3. Fill cups with 1 tsp. each peanut butter and Nutella. Top with trail mix. PER COOKIE 197 cal., 12g fat (3g sat. fat), 3mg chol., 121mg sod., 20g carb. (13g sugars, 1g fiber), 4g pro. P

THE MAKE- AGAIN COOKBOOK

Find the Trail Mix Cookie Cups, above, plus 400 more go-to’s in our new collection, Most Requested Recipes. Get your copy at tasteofhomebooks.com/SDM16.

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TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


GOOD FOR YOU

T S A F K A BRE IN A Get-you-going goodies like a brunchy banana split and jam-packed chorizo with grits are here to make your day. It’s been real, oatmeal.

FIND IT! Mikasa Savona Teal Cereal Bowl Set $80 for 4 mikasa.com

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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GOOD FOR YOU

SPICED BLUEBERRY QUINOA PAGE

Quinoa is a good source of trace minerals— specifically manganese and copper—that are important in turning carbs into energy.

CHORIZO & GRITS BREAKFAST BOWLS PAGE

Pulses like black beans are part of the legume family and a rich source of iron, which helps transport oxygen to muscles.

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BRUNCH BANANA SPLITS PAGE Yogurt’s combination of carbs and protein helps give you long-lasting energy. It’s also a rich source of phosphorous, which is vital to energy production and storage.

B REAKFA ST IN A GL A SS

Grab your blender. These cool a.m. treats kick-start your day in a big way. Find our smoothie collection at tasteofhome.com/smoothies

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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GOOD FOR YOU

Eggs gg in Purgatory Tomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or seared polenta rounds. —NICK IVERSON TASTE OF HOME LEAD TEST COOK TAKES: 30 MIN • MAKES: 4 SERVINGS

2 Tbsp. canola oil 1 medium onion, chopped 1/4 cup tomato paste 2 garlic cloves, minced 2 tsp. smoked paprika 1/2 tsp. sugar 1/2 tsp. crushed red pepper flakes 2 cans (141/2 oz. each) fire-roasted diced tomatoes, undrained 4 large eggs 1/4 cup shredded manchego or Monterey Jack cheese 2 Tbsp. minced fresh parsley Sliced cooked polenta, optional

1. In a large skillet, heat the oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and red pepper flakes; cook 2 minutes longer. 2. Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

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EGGS IN PURGATORY Vitamin C is an important part of the immune system, so the tomatoes in this dish will help keep you healthy and energized.

Sprinkle with parsley. If desired, serve with polenta. PER SERVING 255 cal., 14g fat (4g sat. fat), 193mg chol., 676mg sod., 20g carb. (9g sugars, 3g fiber), 11g pro. Diabetic Exchanges: 1½ fat, 1 starch, 1 medium-fat meat.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


BREAKFAST PANZANELLA PAGE The protein in eggs helps power up muscles, and their B vitamins are essential for energy metabolism.

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GOOD FOR YOU

Spiced p Blueberry Quinoa I took up eating quinoa when I found out how much protein it has. It’s really an easy dish to experiment with. My first version of this recipe was made with shredded apples instead of blueberries. It’s just as tasty! —SHANNON COPLEY PICKERINGTON, OH

Breakfast Panzanella Guacamole for brunch? Yes, please! My loaded breakfast bowl keeps you going all morning. —NICKY CORBISHLEY KITCHENSANCTUARY.COM TAKES: 25 MIN. • MAKES: 2 SERVINGS

2 large eggs PREP: 10 MIN. • COOK: 30 MIN. MAKES: 2 SERVINGS

1/2 cup quinoa, rinsed and well-drained 2 cups unsweetened almond milk 2 Tbsp. honey 1/2 tsp. ground cinnamon 1/4 tsp. salt 1 cup fresh or frozen blueberries, thawed 1/4 tsp. vanilla extract 2 Tbsp. chopped almonds, toasted

1. In a small saucepan, cook and stir quinoa over medium heat 5-7 minutes or until lightly toasted. Stir in almond milk, honey, cinnamon and salt; bring to a boil. Reduce the heat; simmer, uncovered, 20-25 minutes or until quinoa is tender and liquid is almost absorbed, stirring occasionally. 2. Remove from the heat; stir in the blueberries and vanilla extract. Split between two bowls. Sprinkle with toasted almonds. PER SERVING 352 cal., 10g fat (1g sat. fat), 0 chol., 479mg sod., 59g carb. (25g sugars, 7g fiber), 9g pro.

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1/4 small red onion 1 ripe avocado, peeled and cubed 1 Tbsp. chopped fresh parsley 1 Tbsp. lime juice Dash salt 2 cups fresh baby spinach 2 Tbsp. reduced-fat sour cream 1 slice whole wheat bread, toasted and cut into 1-in. pieces Dash pepper Sweet chili sauce

1. Place eggs in a saucepan; add water to cover by 1 in. Bring to a boil. Reduce heat; simmer 5-6 minutes. Drain; cool slightly in cold water. Peel and halve. 2. For guacamole, finely chop half of the quartered onion; place in a bowl. Add avocado, parsley, lime juice and salt; mash with a fork to combine. 3. Thinly slice remaining onion. Place spinach, eggs and onion in two bowls. Top with guacamole, sour cream and toast; top with pepper and chili sauce. PER SERVING 253 cal., 17g fat (4g sat. fat), 191mg chol., 249mg sod., 16g carb. (3g sugars, 6g fiber), 11g pro. Diabetic Exchanges: 2½ fat, ½ starch, 1 medium-fat meat, 1 vegetable.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


Chorizo & Grits Breakfast Bowls

Growing up, I’d bond with my dad over eggs and chorizo. These days, I add grits and black beans to the mix. —JENN TIDWELL

FAIR OAKS, CA

and yolks begin to thicken but are not hard, about 5 minutes. 4. Split grits mixture among six bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro. PER SERVING 344 cal., 14g fat (5g sat. fat), 239mg chol., 636mg sod., 30g carb. (4g sugars, 4g fiber), 24g pro. Diabetic Exchanges: 3 medium-fat meat, 2 starch.

TAKES: 30 MIN. • MAKES: 6 SERVINGS

2 tsp. olive oil 1 pkg. (12 oz.) fully cooked chorizo chicken sausages or flavor of choice, sliced 1 large zucchini, chopped 3 cups water 3/4 cup quick-cooking grits 1 can (15 oz.) black beans, rinsed and drained 1/2 cup shredded cheddar cheese 6 large eggs Pico de gallo and chopped fresh cilantro, optional

1. In a nonstick skillet, heat oil over medium heat. Add sausage; cook and stir 2-3 minutes or until browned. Add zucchini; cook and stir 4-5 minutes. Remove from pan; keep warm. 2. Meanwhile, in a saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 minutes or until thickened, stirring occasionally. Stir in beans and cheese. Remove from heat. 3. Wipe the skillet clean; coat with cooking spray and place over medium heat. In batches, break eggs, one at a time, into pan. Immediately reduce heat to low; cook until whites are set

Brunch Banana Splits My whole family loves bananas, berries and granola for breakfast. I topped all of that with yogurt, nuts and honey and called it a split. This is perfect to serve on a busy morning or a special one! —NANCY HEISHMAN LAS VEGAS, NV TAKES: 10 MIN. • MAKES: 4 SERVINGS

4 small bananas, peeled and halved lengthwise 2 cups (16 oz.) fat-free vanilla Greek yogurt 2 small peaches, sliced 1 cup fresh raspberries 1/2 cup granola without raisins 2 Tbsp. sliced almonds, toasted 2 Tbsp. sunflower kernels 2 Tbsp. honey

Divide the banana halves among four shallow dishes. Top with all remaining ingredients. PER SERVING 340 cal., 6g fat (1g sat. fat), 0 chol., 88mg sod., 61g carb. (38g sugars, 9g fiber), 17g pro. P

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DOUBLE DUTY

Apple Happy Go on and take home the whole orchard. You have a slow cooker full of applesauce to make—plus a batch of sweet little muffins to add it to tomorrow.

MAKE ME TODAY! Heavenly Applesauce

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1. In a 5- or 6-qt. slow cooker,

Heavenly Applesauce Every year my husband and I take our two daughters to an orchard to pick apples so we can make this luscious applesauce for family and neighbors. —JENNIFER PURCELL VERMILION, OH PREP: 25 MIN. • COOK: 6 HOURS MAKES: 8 SERVINGS PLUS LEFTOVERS

5 lbs. apples, peeled and sliced (about 13 cups) 3/4 cup packed light brown sugar 2/3 cup unsweetened apple juice 2 tsp. ground cinnamon 1 tsp. pumpkin pie spice 1 Tbsp. vanilla extract

combine the first five ingredients. Cook, covered, on low 6-8 hours or until apples are soft. 2. Add vanilla; stir to break up apples. Reserve ¾ cup applesauce for Applesauce Mini Muffins. Serve remaining applesauce warm or refrigerate and serve cold. FREEZE OPTION Freeze the cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. PER 2/3 CUP 211 cal., 1g fat (0 sat. fat), 0 chol., 7mg sod., 54g carb. (48g sugars, 4g fiber), 0 pro.

BAKE US TOMORROW! Applesauce Mini Muffins, page 64

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DOUBLE DUTY

Applesauce Mini Muffins Children reach with both hands for these super-tender mini muffins. Cinnamon-spiced and made with applesauce, they’re easy to bake on a moment’s notice. —MARY ANN LEE CLIFTON PARK, NY PREP: 25 MIN. • BAKE: 10 MIN. MAKES: ABOUT 3 DOZEN

1/2 cup butter, softened 1/2 cup sugar 2 large eggs

3/4 cup reserved Heavenly Applesauce or other cinnamon applesauce 1 tsp. vanilla extract 12/3 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1/4 tsp. ground nutmeg TOPPING

1/3 cup sugar 1/2 tsp. ground cinnamon 3 Tbsp. butter, melted

1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a

time, beating well after each addition. Gradually beat in the applesauce and vanilla. In another bowl, whisk flour, baking powder, salt and nutmeg. Add to creamed mixture; stir just until moistened. 2. Fill paper-lined mini-muffin cups three-fourths full. Bake for 10-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. 3. For topping, in a small bowl, mix the sugar and cinnamon. Dip tops of warm muffins in melted butter, then in cinnamon sugar. Serve warm. PER MINI MUFFIN 85 cal., 4g fat (2g sat. fat), 20mg chol., 76mg sod., 12g carb. (7g sugars, 0 fiber), 1g pro. P

BEST IN SLOW When it comes to slow cookers, our Test Cooks have tried them all—teeny and giant, no-frills and super high-tech. Their everyday go-to? The Crock-Pot 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot, $70 crock-pot.com.

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SUMMER

CROCK STARS

Farm stands are—finally!—humming. Slow cooker riffs on the season’s juiciest, crunchiest and spiciest eats keep you free and easy.

MIC BALSEAEF B IES HOAG page 66

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Balsamic Beef Hoagies

All my boys (big and small) like sandwiches, so these are always a hit. They’re awesome with coleslaw, too.

Slow Cooker Chicken Taco Salad This spicy chicken is good in everything. My little guys love to measure seasonings.

—BLAIR LONERGAN THESEASONEDMOM.COM PREP: 25 MIN. • COOK: 5 HOURS MAKES: 8 SERVINGS

1 cup beef broth

1/2 cup balsamic vinegar 2 2 4 1

1/2 8 4

1/2

Tbsp. brown sugar Tbsp. Worcestershire sauce garlic cloves, minced boneless beef chuck roast (2 lbs.) cup mayonnaise hoagie buns, split and toasted medium tomatoes, sliced cup thinly sliced fresh basil

1. In a small bowl, mix the first five ingredients. Place roast in a 4- or 5-qt. slow cooker. Pour broth mixture over top. Cook, covered, on low 5-6 hours or until meat is tender. 2. Remove roast; shred beef. Skim fat from cooking juices. Return beef and juices to slow cooker; heat through. 3. Spread mayonnaise on buns. Using tongs, place beef on buns; top with tomatoes and basil. FREEZE OPTION Freeze cooled meat mixture in containers. To use, partially thaw in fridge overnight. Heat through, stirring and adding broth as necessary. PER SERVING 549 cal., 26g fat (7g sat. fat), 79mg chol., 669mg sod., 46g carb. (14g sugars, 2g fiber), 31g pro.

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—KARIE HOUGHTON LYNNWOOD, WA PREP: 10 MIN. • COOK: 3 HOURS MAKES: 6 SERVINGS

3 tsp. chili powder 1 tsp. each ground cumin, seasoned salt and pepper 1/2 tsp. each white pepper, ground chipotle pepper and paprika 1/4 tsp. dried oregano 1/4 tsp. crushed red pepper flakes 11/2 lbs. boneless skinless chicken breasts 1 cup chicken broth 9 cups torn romaine Optional toppings: avocado, cheddar cheese, tomato, green onions and ranch salad dressing

1. In a bowl, mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender (and reaches at least 165°). 2. Remove chicken; cool slightly. Shred. Serve on romaine with toppings. HEALTH TIP Switch to a baby kale salad blend for more fiber, calcium and iron. PER SERVING 143 cal., 3g fat (1g sat. fat), 63mg chol., 516mg sod., 4g carb. (1g sugars, 2g fiber), 24g pro. Diabetic Exchanges: 3 lean meat, 1 vegetable.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


SLOW R COOKKEEN CHICCO TA SALAD

ONE-DISH DELISH Scoop up 130+ laid-back recipes ffor busy days. They’re all in our new Casseroles, Slow Cooker & Soups C sspecial edition, on newsstands now! AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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Slow-Cooked Ratatouille I get my son to eat veggies by cooking this classic French dish low and slow. Sides of rice and garlic bread help, too! —DIANE GOEDDE RED LODGE, MT PREP: 25 MIN. + STANDING • COOK: 5 HOURS MAKES: 10 SERVINGS

1 medium eggplant, peeled and cut into 1-in. cubes 1 Tbsp. plus 1 tsp. salt, divided 2 medium onions, halved and sliced 4 medium tomatoes, chopped 3 medium zucchini, cut into 3/4-in. slices 2 celery ribs, chopped 3 Tbsp. olive oil 2 tsp. dried basil or 2 Tbsp. minced fresh basil 4 garlic cloves, minced 1/2 tsp. pepper

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1 can (6 oz.) tomato paste 1 can (2-1/4 oz.) sliced ripe olives, drained 1/3 cup coarsely chopped fresh basil

1. Place eggplant in a colander over a plate; sprinkle with 1 Tbsp. salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels. 2. Place eggplant and the remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine. 3. Cook, covered, on low 5-6 hours or until tender. Stir in tomato paste, olives and fresh basil; heat through. FREEZE OPTION Cool and freeze. To use, thaw in fridge overnight. Microwave, covered, until heated through. PER SERVING 102 cal., 5g fat (1g sat. fat), 0 chol., 380mg sod., 13g carb. (7g sugars, 4g fiber), 3g pro. Diabetic Exchanges: 2 vegetable, 1 fat.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


ASSEMBLY

Barbecue Pork Tacos with Apple pp Slaw

1 bottle (18 oz.) barbecue sauce 16 taco shells

We do Taco Tuesdays, so I keep them fun by switching up the fixin’s. Here’s a big favorite. —JENN TIDWELL FAIR OAKS, CA PREP: 15 MIN. • COOK: 21/4 HOURS MAKES: 8 SERVINGS

2 pork tenderloins (1 lb. each) 1 can (12 oz.) root beer SLAW

6 cups shredded red cabbage (about 12 oz.) 2 medium Granny Smith apples, julienned 1/3 cup cider vinegar 1/4 cup minced fresh cilantro 1/4 cup lime juice 2 Tbsp. sugar 1/2 tsp. salt 1/2 tsp. pepper

1. Place pork in a 3-qt. slow cooker; pour root beer over the top. Cook, covered, on low 2-2½ hours or just until tender (a thermometer inserted in pork should read at least 145°). 2. Meanwhile, in a large bowl, toss the slaw ingredients. Refrigerate, covered, until serving. 3. Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices. 4. Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw and serve remaining slaw on the side. PER SERVING 396 cal., 9g fat (2g sat. fat), 64mg chol., 954mg sod., 53g carb. (31g sugars, 3g fiber), 25g pro.

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Y CHEES& HA M N COR DER CHOW

STAFF FAVE!

Put some wow in your chowder: Swap the chicken broth with 3 tsp. Great Flavors Chicken Stock Concentrate plus 3 cups water. This long-simmered, superconcentrated base adds richness to all sorts of savory recipes. Pick up a bottle at greatflavors.com.

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Cheesy Ham & Corn Chowder

When the weather calls for a steaming bowl of chunky soup, we make a big pot of garden goodness—plus ham and cheese, of course! —ANDREA LAIDLAW SHADY SIDE, MD PREP: 25 MIN. • COOK: 81/2 HOURS MAKES: 12 SERVINGS (33/4 QT.)

11/2 lbs. potatoes (about 3 medium), peeled and cut into 1/2-in. cubes 4 cups fresh or frozen corn, thawed (about 20 oz.) 4 cups cubed deli ham 2 small onions, chopped 4 celery ribs, chopped 4 garlic cloves, minced 1/4 tsp. pepper 3 cups chicken broth 2 Tbsp. cornstarch 2 cups whole milk 2 cups (8 oz.) shredded sharp cheddar cheese 1 cup sour cream 3 Tbsp. minced fresh parsley

1. Place the first eight ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until the potatoes are tender. 2. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until broth is thickened, stirring occasionally. Stir in sharp cheddar cheese, sour cream and parsley until cheese is melted. PER SERVING 291 cal., 14g fat (8g sat. fat), 65mg chol., 974mg sod., 23g carb. (7g sugars, 2g fiber), 19g pro.

Tricks from the Test Kitchen Rule your slow cooker with these five pro tips. 1. CHECK THE SIZE For food

to cook well, the slow cooker should be half to three-quarters full. If the recipe calls for a different-size slow cooker from the one you have, tweak the ingredient amounts accordingly.

2. PREP AHEAD Keep morning

craziness to a minimum by doing your recipe prep the night before. Chop the veggies and brown the meat, then stow everything in the fridge. You can get the seasonings ready, too. The next day, pop it all in the slow cooker and go.

3. DO A WARM-UP Make sure that any frozen meats are completely thawed before adding them to the crock. 4. USE YOUR KNIFE SKILLS

Chop or dice each ingredient evenly. If one piece of potato is tiny and another is big, they won’t cook at the same rate. Also trim extra fat from meat and poultry to decrease grease.

5. NO PEEKING! Unless the recipe tells you to stir or add ingredients midsimmer, don’t lift the lid. Every time you do, the temperature drops and you need to add cooking time.

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HE

ON T R COVE

Slow Cooker Peach BBQ Ribs For eat-the-whole-rack ribs, start with a rub of chili powder, cumin, paprika and cayenne. Then slather in sweet peachy sauce. Keep the napkins coming. —SUE RYON SHOREWOOD, WI PREP: 10 MIN. • COOK: 5 HOURS MAKES: 8 SERVINGS (3 CUPS SAUCE)

2 Tbsp. chili powder 1 Tbsp. brown sugar 2 tsp. each ground cumin, smoked paprika and garlic salt 1/2 tsp. cayenne pepper 4 lbs. pork baby back ribs, cut into serving-size pieces SAUCE

3 medium ripe peaches, peeled and chopped

72

1 bottle (18 oz.) barbecue sauce

1/4 cup water 1 jalapeno pepper, thinly sliced

1. In a small bowl, mix seasonings; rub over meaty side of ribs. Place in a 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. 2. Before serving, combine peaches, sauce and water in a saucepan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until peaches are softened, stirring occasionally. If desired, thin with additional water. Stir in jalapeno. Serve with ribs. HEALTH TIP These taste amazing even without the sauce, which loads on most of the sodium. PER SERVING 431 cal., 22g fat (8g sat. fat), 81mg chol., 1,048mg sod., 35g carb. (28g sugars, 3g fiber), 24g pro.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


Sausage with Jalapeno Potatoes While we were living in Texas, my husband and I came up with this dish for weekend cookouts. This one is for meat-and-potato lovers everywhere. —ROSE SMITH ROYALTON, IL PREP: 25 MIN. • COOK: 5 HOURS MAKES: 6 SERVINGS

3 lbs. potatoes (about 6 medium), peeled and cut into 1-in. cubes 3 jalapeno peppers, sliced and seeded 1/4 cup butter, cubed 2 Tbsp. water 3 garlic cloves, minced 3/4 tsp. salt 1/4 tsp. pepper 4 medium sweet red, orange or yellow peppers, halved and cut into 1-in. strips 1 large onion, halved and thinly sliced 1 tsp. olive oil

5 Italian sausage links (4 oz. each) Chopped fresh basil, optional

1. Place the first seven ingredients in a 6-qt. slow cooker; toss to combine. Top with sweet peppers and onion. 2. In a large skillet, heat oil over medium-high heat. Brown sausages on all sides; place over vegetables. Cook, covered, on low 5-6 hours or until potatoes are tender. 3. Remove sausages; cut diagonally into pieces. Remove vegetables with a slotted spoon; serve with sausage. If desired, sprinkle with basil. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. PER SERVING 518 cal., 29g fat (11g sat. fat), 71mg chol., 948mg sod., 50g carb. (5g sugars, 7g fiber), 16g pro. P

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m a e r C Ice al i c o S

lemony , s e h ic flew ns. Waf ond the cone. o o p s f o y handful daes go way be a d n a me pals na sun Grab sond grilled-bana floats a

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Easy Strawberry Cheesecake Ice Cream When I got my ice cream maker, a good friend shared her dreamy, freezy cheesecake recipe. —JOAN HALLFORD NORTH RICHLAND HILLS, TX PREP: 15 MIN. PROCESS: 25 MIN. + FREEZING MAKES: 11/2 QT.

1 1 2 2 1 1

cup half-and-half cream Tbsp. vanilla extract tsp. grated lemon peel tsp. lemon juice cup sugar pkg. (8 oz.) cream cheese, cubed and softened 1 cup heavy whipping cream 11/2 cups fresh strawberries

1. Place the first six ingredients in a blender; cover and process. Add whipping cream; cover and process until blended. Remove to a large bowl. 2. Add strawberries to blender; cover and puree. Stir into cream mixture. 3. Fill cylinder of ice cream maker no more than two-thirds full; freeze per manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) 4. Transfer ice cream to freezer containers; allow space for expansion. Freeze 4-6 hours or until firm. PER SERVING 234 cal., 16g fat (10g sat. fat), 58mg chol., 87mg sod., 20g carb. (20g sugars, 0 fiber), 2g pro. AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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Macaroon Ice Cream Torte My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think I bought it at an ice cream shop. —BARBARA CARLUCCI ORANGE PARK, FL

PREP: 20 MIN. + FREEZING MAKES: 16 SERVINGS

24 chocolate macaroon cookies 1 qt. coffee ice cream, softened if necessary 1 qt. chocolate ice cream, softened if necessary

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1 cup milk chocolate toffee bits or 4 (1.4 oz.) Heath candy bars, coarsely chopped Hot fudge topping, warmed

1. Crumble cookies; sprinkle a third of the crumbs into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and ½ cup toffee bits; repeat layers. 2. Freeze the torte, covered, until firm. Torte may be frozen for up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with hot fudge topping. PER SERVING 341 cal., 20g fat (11g sat. fat), 36mg chol., 110mg sod., 37g carb. (35g sugars, 2g fiber), 4g pro.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


Lemon Meringue Floats I actually dreamed of this float idea one night, and woke up knowing I needed to make it. Thanks, Mr. Sandman!

Place ½ cup ice cream and three cookies in each of six tall glasses. Top with lemonade. Serve immediately. HEALTH TIP Make the floats with frozen yogurt for a slimmed-down treat. PER SERVING 282 cal., 7g fat (4g sat. fat), 29mg chol., 77mg sod., 51g carb. (48g sugars, 0 fiber), 3g pro.

—CINDY REAMS PHILIPSBURG, PA

TAKES: 5 MIN. • MAKES: 6 SERVINGS

3 cups vanilla ice cream, softened if necessary 18 miniature meringue cookies 6 cups cold pink lemonade

FIND IT! Mikasa Jardin Cereal Bowls $40 for 6 mikasa.com

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Ice Cream Wafflewiches Chewy waffles, gooey caramel, smooth ice cream and crunchy pecans make our wafflewiches a real masterpiece. They’re cool comfort food. —NICHOLAS IVERSON TASTE OF HOME LEAD TEST COOK PREP: 20 MIN.+ COOLING COOK: 5 MIN. + COOLING MAKES: 1 DOZEN

24 frozen mini waffles, unseparated 2 Tbsp. butter 11/2 cups chopped pecans 2 Tbsp. brown sugar 1/2 tsp. chili powder 1/2 tsp. vanilla extract 1/4 cup caramel sundae syrup 11/2 cups dulce de leche or vanilla ice cream

1. Toast waffles according to package directions; separate into mini waffles and cool completely. 2. In a large skillet, melt butter over low heat; stir in pecans, brown sugar, chili powder and vanilla. Cook and stir 4-6 minutes or until nuts are toasted. Transfer to a shallow bowl; cool completely. 3. To assemble, spread 1 tsp. caramel syrup over a mini waffle; top with 2 Tbsp. ice cream. Top with a second waffle, pressing to spread ice cream to edges. Roll sides into spiced pecans; place on a plate. Freeze, covered, until firm. PER SERVING 213 cal., 15g fat (4g sat. fat), 17mg chol., 151mg sod., 19g carb. (10g sugars, 2g fiber), 3g pro.

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Grilled Banana Brownie Sundaes My niece Amanda Jean and I have a lot of fun in the kitchen. One of us will start with a recipe idea and it grows from there—and so does the mess. We always have a blast. That’s exactly how we created these! —CAROL FARNSWORTH GREENWOOD, IN PREP: 10 MIN. • GRILL: 5 MIN. + COOLING MAKES: 8 SERVINGS

2 medium bananas, unpeeled 4 oz. cream cheese, softened 1/4 cup packed brown sugar 3 Tbsp. creamy peanut butter 8 prepared brownies (2x2-in.) 4 cups vanilla ice cream 1/2 cup hot fudge ice cream topping, warmed 1/2 cup chopped salted peanuts

1. Cut unpeeled bananas crosswise in half, then lengthwise in half. Place quartered bananas on an oiled grill rack, cut side down. Grill, covered, over medium-high heat 2-3 minutes on each side or until lightly browned. Cool slightly. 2. In a small bowl, beat the cream cheese, brown sugar and peanut butter until smooth. 3. To serve, peel bananas; place over brownies. Top with cream cheese mixture, ice cream, hot fudge topping and peanuts. PER SERVING 505 cal., 28g fat (11g sat. fat), 62mg chol., 277mg sod., 57g carb. (33g sugars, 3g fiber), 10g pro. AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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Sundae Best

Facebook fans divulge their dream toppings. Lay’s Sour Cream & Onion potato chips! —JEN LANGE FALL RIVER, WI

Crushed waffle cones. —LISA BROWN CAROZZA WEST CHESTER, PA

Melted peanut butter, chocolate syrup and crumbled brownies.

Hot fudge and caramel sauce, gummy bears, rainbow sprinkles, M&M’s, chopped nuts, strawberries, whipped cream and a cherry.

—SUSAN PHELPS SOMERSET, KY

—CINDY EDWARDS MCCONNELL RICHMOND, IN

—CHERYL STEARNS ST. PETERSBURG, FL

Pineapple, cherries, coconut and bananas. —LISA BRINK WEST CENTRAL, PA

Cornflakes, honey and a sprinkle of cinnamon. Chocolate syrup with warm popcorn. —JUDY HRADSKY KOHNKE SPRING LAKE, MI

Feta crumbles with a balsamic-berry reduction. —MELISSA REYNA HOUSTON, TX

Toasted pecans, crumbled bacon and a little real maple syrup. —SHELBY HANEGAN CONWAY, AR

Warm apple pie filling and whipped cream. —MARY DICRISTO WOODSIDE, NY

Instant coffee crystals and a light drizzle of chocolate syrup. —NANCY STEVENS MORRISON, IL P

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CONTE S T

Easy Does It On laid-back days, get straight to the fun part—eating! You’re in the winner’s circle with these make-ahead, no-cook or slow-cooked shortcuts.

Orange Dream Pull-Apart Bread, page 94

win

500!

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82

Enter Your Homemade Soups. Turn to page 95 to share those super bowls.

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


Grand Prize

This loaded hash brightens up any day. We spread the love throughout the week and pile leftovers into burritos and casseroles.

JAMIE BURTON HIGHLANDS RANCH, CO

Smoked Sausage Breakfast Hash

83

1

ST

I love transforming boxed ingredients into dishes like this couscous worthy of a Moroccan table.

DEVON DELANEY WESTPORT, CT

Marrakesh Chicken & Couscous


tsp. salt tsp. ground cumin tsp. crushed red pepper flakes tsp. ground cinnamon pkg. (5.8 oz.) roasted garlic and olive oil couscous Chopped smoked almonds, optional

Marrakesh Chicken & Couscous

1/8 1

1/2 1/2 1/4

TAKES: 30 MIN. • MAKES: 6 SERVINGS

1 Tbsp. olive oil 1 lb. boneless skinless chicken thighs, cut into 11/4-in. pieces 1 can (141/2 oz.) diced tomatoes, undrained 1 jar (71/2 oz.) marinated quartered artichoke hearts, drained 1/4 cup lemon juice 2 Tbsp. apricot preserves

1. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through. 2. Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds. PER SERVING 326 cal., 14g fat (3g sat. fat), 50mg chol., 751mg sod., 30g carb. (8g sugars, 2g fiber), 19g pro. Diabetic Exchanges: 3 lean meat, 2 starch, ½ fat.

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016

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Smoked Sausage Breakfast Hash

4 garlic cloves, minced 1 tsp. Creole seasoning 2 cups chopped fresh spinach 1 Tbsp. butter 4 large eggs

PREP: 15 MIN. • BAKE: 25 MIN • MAKES: 4 SERVINGS

1 lb. red potatoes (about 3 medium), cut into 1/2-in. cubes 1 medium sweet potato, peeled and cut into 1/2-in. cubes 1 medium onion, chopped 11/2 cups sliced smoked turkey sausage (about 8 oz.)

1. Preheat oven to 425°. In a large bowl, toss together the first six ingredients. Spread evenly in a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until the vegetables are tender, stirring once. Stir in spinach; roast 5 minutes longer. 2. Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. Serve over hash. PER SERVING 317 cal., 11g fat (4g sat. fat), 229mg chol., 842mg sod., 35g carb. (8g sugars, 4g fiber), 19g pro.

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016


2 ND

3

My mom’s favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich, tender and sweet.

For a laid-back Sunday brunch, I make a quiche in no time using packaged pie pastry. Load it up with meaty mushrooms, peppery arugula and creamy Gouda.

Shortcut Tres Leches Cake MARINA CASTLE CANYON COUNTRY, CA

Mushroom-Gouda Quiche

THOMAS FAGLON SOMERSET, NJ

85

RD


Shortcut Tres Leches Cake PREP: 20 MIN. + CHILLING • BAKE: 30 MIN. + COOLING MAKES: 20 SERVINGS

1 cup heavy whipping cream 3 Tbsp. confectioners’ sugar 1 tsp. vanilla extract

1 pkg. butter recipe 1 can (12 oz.) golden cake or yellow evaporated milk cake mix (regular size) 1 cup heavy whipping large eggs cream WHIPPED CREAM cup 2% milk cup butter, softened tsp. vanilla extract

3 2/3 1/2 1 TOPPING

1 can (14 oz.) sweetened condensed milk

1. Preheat oven to 350°. Grease a 13x9-in. baking pan. 2. In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds, then on medium speed 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. 3. Cool in pan on a wire rack 20 minutes. In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Slowly pour milk mixture over cake, filling holes. Cool 30 minutes longer. Refrigerate cake, covered, at least 4 hours or overnight. 4. In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake. PER SERVING 343 cal., 20g fat (12g sat. fat), 89mg chol., 257mg sod., 36g carb. (28g sugars, 0 fiber), 6g pro. SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016

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Mushroom-Gouda Quiche

1 cup (4 oz.) shredded Gouda or Monterey Jack cheese 1 cup chopped arugula or fresh baby spinach

PREP: 15 MIN. • BAKE: 30 MIN. + STANDING MAKES: 6 SERVINGS

1 4 1 1/4 1/4 2

sheet refrigerated pie pastry large eggs cup heavy whipping cream tsp. salt tsp. pepper cups sliced fresh shiitake mushrooms (about 4 oz.)

1. Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling. 2. In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into pie shell. 3. Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. FREEZE OPTION Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. PER SERVING 422 cal., 33g fat (18g sat. fat), 207mg chol., 452mg sod., 21g carb. (4g sugars, 1g fiber), 12g pro.

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016


Our family still makes recipes Grandma Nora invented in the Depression years, like this comforting dessert.

HOLLY SHARP WARREN, ON

Grandma Davidson’s Baked Apple Pudding

87

My kids love all kinds of wraps and Asian foods. These sandwiches are an easy go-to in our house, especially on hot days when I don’t want the oven on for long.

MARY LOU TIMPSON COLORADO CITY, AZ

Asian Chicken Crunch Wraps


Tbsp. chopped fresh cilantro tsp. soy sauce flour tortillas (8 in.), warmed cup dry roasted peanuts, chopped

Asian Chicken Crunch Wraps

1/2

1 4

2

TAKES: 25 MIN. • MAKES: 4 SERVINGS

8 2 1/2 2

frozen breaded chicken tenders (about 10 oz.) cups coleslaw mix cup sweet chili sauce green onions, chopped

1. Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce. 2. Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half. PER SERVING 519 cal., 21g fat (3g sat. fat), 13mg chol., 1250mg sod., 66g carb. (19g sugars, 7g fiber), 19g pro.

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016

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Grandma Davidson’s Baked Apple Pudding

3 medium tart apples, peeled and chopped 2 Tbsp. butter, cubed 2 cups boiling water Vanilla ice cream, optional

PREP: 15 MIN. • BAKE: 40 MIN. + STANDING MAKES: 6 SERVINGS

1 cup packed brown sugar cup all-purpose flour tsp. baking powder tsp. salt tsp. ground cinnamon cup 2% milk 1 2 1/2 1/2 1/2

1. Preheat oven to 400°. In a large bowl, mix the brown sugar, flour, baking powder, salt and cinnamon. Add milk; stir just until blended. Fold in apples. Transfer to a greased 2½-qt. deep baking dish. Dot with butter. 2. Pour boiling water over top. Bake pudding, uncovered, 40-45 minutes or until golden brown. Let stand 15 minutes before serving. If desired, serve with ice cream. PER SERVING 291 cal., 5g fat (3g sat. fat), 12mg chol., 381mg sod., 61g carb. (43g sugars, 2g fiber), 3g pro.

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016


We’re a family of beet eaters. For a simple side dish, I slow-cook beets with rosemary and thyme.

NANCY HEISHMAN LAS VEGAS, NV

Rosemary Beets

89

For a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and peppers inside puff pastry and bake. It’s crispy and creamy with just a little heat.

SALLY SIBTHORPE SHELBY TOWNSHIP, MI

Jalapeno Popper Pocket


Jalapeno Popper Pocket 1 can (4 oz.) diced jalapeno peppers 1 sheet frozen puff pastry, thawed 1 large egg, lightly beaten

PREP: 15 MIN. • BAKE: 20 MIN. + STANDING MAKES: 12 SERVINGS

2 cups chopped rotisserie chicken (about 10 oz.) 1 carton (8 oz.) spreadable chive and onion cream cheese 1 cup (4 oz.) shredded pepper jack or Monterey Jack cheese

1. Preheat oven to 425°. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers. 2. On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment paper-lined baking sheet. Spread one half with chicken mixture to within ½ in. of edges. Fold remaining half over filling; press edges with a fork to seal. 3. Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting. 13g carb. (1g sugars, 2g fiber), 12g pro.

PER SERVING 237 cal., 15g fat (6g sat. fat), 58mg chol., 252mg sod.,

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016

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Rosemary Beets

1/2 tsp. Chinese five-spice powder 1/2 tsp. coarsely ground pepper 5 large fresh beets (about 31/2 lbs.), peeled and trimmed 1 medium red onion, chopped 1 medium orange, peeled and chopped 1 cup (4 oz.) crumbled feta cheese

PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS

1/3 cup honey 1/4 cup white balsamic vinegar 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed 2 tsp. minced fresh thyme or 3/4 tsp. dried thyme 1 Tbsp. olive oil 2 garlic cloves, minced 3/4 tsp. salt

1. In a small bowl, whisk the first nine ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top. 2. Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese. PER SERVING 200 cal., 4g fat (2g sat. fat), 8mg chol., 511mg sod., 37g carb. (31g sugars, 5g fiber), 6g pro. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016


COURTNEY GAYLORD COLUMBUS, IN

We call this “Gus’ Special Pasta” because my 8-yearold claimed it as his own. I’m always happy to make it for him, especially because it’s so fast.

I threw some hearty ingredients into a classic Florentine casserole. My cheese-loving family never lets this meaty version last long.

Sun-Dried Tomato Linguine

NOELLE CARLE BRISTOW, OK

Sausage & Spinach Crescent Bake

91


Sun-Dried Tomato Linguine 1/2 cup minced fresh parsley 11/2 cups (6 oz.) crumbled feta cheese 11/2 cups grated Parmesan cheese

TAKES: 25 MIN. • MAKES: 6 SERVINGS

1 pkg. (16 oz.) linguine 1 jar (7 oz.) julienned oil-packed sun-dried tomatoes 6 garlic cloves, minced 1 Tbsp. lemon juice

1. In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving ½ cup pasta water; return linguine to pot. 2. Meanwhile, drain tomatoes, reserving 2 Tbsp. oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice. 3. Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten. 68g carb. (3g sugars, 6g fiber), 23g pro.

PER SERVING 542 cal., 21g fat (8g sat. fat), 32mg chol., 726mg sod.,

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016

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Sausage & Spinach Crescent Bake

1

4

1

1

cup (4 oz.) shredded part-skim mozzarella cheese oz. cream cheese, softened cup half-and-half cream tube (8 oz.) refrigerated crescent rolls

PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 8 SERVINGS

1 2 1 2 1

lb. bulk pork sausage cups sliced fresh mushrooms medium onion, chopped garlic cloves, minced pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

1. Preheat oven to 350°. In a large skillet, cook the sausage, mushrooms, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Drain. 2. Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13x9-in. baking dish. 3. Unroll crescent dough into one long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered, 12-15 minutes longer or until golden brown and filling is bubbly. Let stand 5-10 minutes before cutting.

18g carb. (5g sugars, 1g fiber), 15g pro.

PER SERVING 401 cal., 29g fat (12g sat. fat), 70mg chol., 758mg sod.,

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016


I like the challenge of making up breakfast bakes with what’s on hand. Gotta say, the tangy topping is delish.

ANGELA ROBINSON FINDLAY, OH

Mediterranean Veggie Brunch Puff

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My kitchen therapy is to bake treats for friends and co-workers. This pull-apart bread brings on the smiles as they face a busy day.

VICKIE FRIDAY MARTIN SCROGGINS, TX

Orange Dream Pull-Apart Bread


Orange Dream Pull-Apart Bread 1 cup packed brown sugar 1 cup chopped pecans 4 tsp. grated orange peel 1/2 cup butter, melted

PREP: 25 MIN. • BAKE: 35 MIN. • MAKES: 10 SERVINGS

1 pkg. (8 oz.) cream cheese 2 tubes (71/2 oz. each) small refrigerated buttermilk biscuits (10 count)

1. Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal. 2. In a shallow bowl, mix brown sugar, pecans and orange peel. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their sides in a greased 10-in. fluted tube pan. 3. Bake 35-40 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm. PER SERVING 444 cal., 30g fat (12g sat. fat), 49mg chol., 612mg sod., 42g carb. (25g sugars, 1g fiber), 5g pro.

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016

CLIP ME!

Mediterranean Veggie Brunch Puff

1/2 cup finely chopped sweet onion 1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry 1 cup (4 oz.) shredded cheddar cheese 1/2 cup crumbled feta cheese 3 Tbsp. Greek vinaigrette

PREP: 25 MIN. + CHILLING • BAKE: 25 MIN. • MAKES: 8 SERVINGS

6 2 1 1 1/2 1/4 5 3/4

large eggs large egg whites cup whole milk garlic cloves, minced tsp. salt tsp. pepper cups cubed croissants (about 6 oz.) cup chopped roasted sweet red peppers, divided

1. Whisk the first six ingredients. Place croissant pieces in a single layer in a greased 11x7-in. baking dish; top with ½ cup red pepper, onion and spinach. Pour egg mixture over top. Sprinkle with cheeses. Refrigerate, covered, overnight. 2. Finely chop remaining red pepper; place in a jar with a tight lid. Add vinaigrette; shake to combine. Refrigerate. 3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Serve with vinaigrette mixture. FREEZE OPTION Cover and freeze unbaked casserole. To use, partially thaw in fridge overnight; remove 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and to reach 165°. PER SERVING 281 cal., 17g fat (8g sat. fat), 175mg chol., 656mg sod., 16g carb. (6g sugars, 2g fiber), 14g pro.

SIMPLE & DELICIOUS LAZY DAY SHORTCUTS CONTEST 2016


CONTE S T C E NTR AL

Enter Our Homemade Soups Contest and Win $500 Corn & Potato Chowder Soup’s on, everyone. Tell us how you create tasteofhome.com/cornchowder big bowls of wonderful! Do you warm up a tailgate with your loaded sweet potato chowder? Make weeknights cozy with a quick Thai coconut soup? Or is it beef and wonton with a Chinese five-spice kick? Ladle up some Cajun crab bisque or get the slow cooker humming with beer-cheddar soup with sausage. We bet you pack the best work lunches ever with jars of lemony chicken and rice with lots of veggies. Think gumbos and stews, too! And there’s never been a more perfect time to perfect your chili. Beans or no beans? Noodley or not? You make the call! Just aim for 12 ingredients or fewer. Send us your soups from scratch. We have our spoons (and crackers) ready! Fresh

SUBMIT YOUR BEST SOUP RECIPES AT TASTEOFHOME.COM / RECIPECONTESTS

Soups Chowders Chili Stews Enter today at tasteofhome.com/recipecontests. No purchase necessary to enter or win. Contest runs June 27, 2016, through Oct. 28, 2016. Open to residents of the U.S. and Canada who are age 18 or older. Void where prohibited. For entry and other details, including official rules, visit tasteofhome .com/recipecontests. Sponsored by RDA Enthusiast Brands, LLC. Winners announced in a future issue.

morree Send us a winner. mo re We’ll send you money. mo SHARE YOUR BEST IN COOKOUT, GRILL & BBQ, HARVEST FROM SCRATCH AND SALADS, TOO!

It’s easy to enter at tasteofhome.com/recipecontests. AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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LAZY DAY SH

Smashing Hash

ORTCUTS

GRAND PRIZE W

LE T’ S DISH

INNER

Jamie Burton

Jamie Burton of Highlands Ranch, Colorado, takes home the grand prize for her hands-off breakfast skillet.

Q: & : A

Smoked Saus

age

Breakfast Has Your roasty breakfast is h a thing of simple beauty. How did you come up with it? My family loves flavor and lots of color in our meals. Hash is awesome because you can add just about anything to it. Like all moms, I’m always looking for creative ways to have variety and veggies in every meal.

Q: How do you fit your recipe into busy mornings? A: I’ve turned it into a make-ahead meal. I chop everything, then pop it in the freezer. All I have to do is defrost and cook it when we want to eat. Jamie’s winning Smoked Sausage Breakfast Hash is on page 84.

d t he S pr e a

Join in at tasteofhome.com/submit to show us e your p i c e standout recipes. You could see them in Simple R ve & Delicious. We’re looking for your best takes on: Lo

LAYERED DESSERTS Stack on the sweetness with layered treats like cherry-fudge icebox cake, chocolate-mint brownie trifle, oatmeal cookie apple crisp (a la mode, of course), bananas Foster cream pie and whippedcreamy Jell-O pretzel torte. Show us how you pile on the love. PEANUT BUTTER Surprise us with a fun way you use this creamy (or crunchy!) pantry all-star. Think PB&J crepes, a new spin on ants on a log, shortcut Thai noodles and no-bake energy bites.

GAME-DAY SLOW COOKER Count on your

crock for a winning spread: honey chipotle wings, corn and jalapeno dip, Buffalo chicken meatball sliders, pulled pork nachos and more.

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TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


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Get Pinspired! Find fresh, fun ways to use that beloved bumper crop on our Zucchini Pinterest board. Start pinning now at tasteofhome.com/pinzucchini.

To submit a recipe tasteofhome.com/submit To find out about other Taste of Home products shoptasteofhome.com To sell Simple & Delicious in your store marie.brannon@tmbi.com To advertise in Simple & Delicious kathy.west@tmbi.com

CONTRIBUTOR GUIDELINES See the latest recipe requests from our editors at tasteof home.com/submit, then share your recipes. When submitting recipes, be specific with directions, measurements and sizes of cans, packages and pans. Each recipe must be your original

Thymed Zucchini Saute work. You may use other recipes for inspiration, but you must make your own unique ingredient and cooking instruction changes for the recipe to be considered. Please share a few words about the recipe and yourself. (For recipe contest entries, follow the directions on page 95.) Although we are unable to acknowledge receipt of submissions, we’ll let you know if they’re published. By submitting material to us, you grant RDA Enthusiast Brands, LLC, its affiliates, partners and licensees worldwide use of the material without time limitation, and the right to include your name and city/state in connection with any such use. We may modify, reproduce and distribute your material in any medium (now or hereafter existing) and in any manner or appropriate place, including but not limited to magazines, promotional merchandise, and marketing and other related materials. We test recipes submitted to us and reserve the right to alter them as needed. We may contact

you via phone, email or mail regarding your submission. By submitting material to us, you represent and warrant that you have full authority to grant the rights set forth above and that your material will not, in whole or in part, infringe the intellectual property rights, rights of privacy or publicity, or any other rights of any third party. You further represent and warrant that you have attained the legal age of majority in your state/province (18 in most states/provinces). If you’re a minor under the law of your state/province, your parent or guardian must submit on your behalf. Submit stories, tips, photos or other nonrecipe content by email to simplefeedback@ tasteofhome.com or mail to SIMPLE & DELICIOUS, 1610 N 2ND ST STE 102, MILWAUKEE WI 53212-3906. All materials must be your original work. We do not return submitted materials so be sure to keep a duplicate. Please submit highresolution digital photos as JPEGs at 300 dpi.

AUGUST | SEPTEMBER 2016 TASTEOFHOME.COM/SIMPLE

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KEEP IT SIMPLE

98

Join the Club

Everyone’s into this no-fuss, no-bread riff on a classic. Grab a juicy plum tomato and slice it partway through. Then shimmy your favorite sandwich fixin’s between the layers. So cool!

TASTEOFHOME.COM/SIMPLE AUGUST | SEPTEMBER 2016


One family’s treasured dish is your next dinnertime hit. S TIN PIZZA M UFFIN ss a H., IN Meli

e ba king thes Soon after my kids were mini pizzas,uesting more. already req k pizza sauce The no-coo ated dough and refriger eal a snap. ma ke this m

7UP POUN D CA KE Marsha D., CA

My grandmother gave me my first ca ke recipe—a pound ca ke using 7U and her grandmothe P— it to her. On top of ber gave delicious, it represen ing ts family tradition, connection and love.

TOHAR16-DG

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BIG-TIME SHELLS. FIESTA 8-LAYER DIP

Unlike your kid’s piñata, ORTEGA ® Fiesta Flats™ won’t crack under pressure. And when it comes to your signature 8-layer dip, there’s no room for a taco shell that spills the beans.

GIVE YOUR FIESTAS SOME FLAIR WITH GREAT RECIPES. VISIT ORTEGA.COM AND

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Simple delicious august september 2016  

Simple & Delicious from August-September 2016

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