Caesar Pockets

*Adapted from kraftfoods.com.

INGREDIENTS:
4 cups torn romaine lettuce
6 oz. smoked turkey breast deli meat, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. grated Parmesan cheese
1/4 cup Caesar dressing
4 pita breads, warmed, cut in half
fresh ground pepper to taste

DIRECTIONS:
Toss lettuce with turkey, peppers, cheese, dressing, and pepper. Spoon into pitas.

Substitute: Prepare using ranch dressing instead of Caesar.

Zucchini-Wrapped Pork

*From Better Homes and Gardens magazine, May 2010

Prep: 35 minutes
Serves: 2-4

INGREDIENTS:
1 zucchini
12-16 oz. pork tenderloin
olive oil
1/3 cup purchased basil pesto

DIRECTIONS:
1. Preheat oven to 450 degrees. Line a baking sheet with foil; set aside. With a sharp knife* or vegetable peeler, cut zucchini lengthwise in thin slices (you'll need at least 8 slices). Cut pork tenderloin crosswise into 4-5 equal portions. Press meat down with the palm of hand to flatten slightly.
2. Wrap each tenderloin portion with 2-4 zucchini slices. Place on prepared pan. Lightly brush or drizzle olive oil; sprinkle with salt and pepper.
3. Roast, uncovered, 18-20 minutes (12-oz. tenderloin) or 25-30 minutes (16-oz.), or until meat registers 160 degrees.
4. Spoon some of the pesto over each tenderloin just before serving.

*If using a knife, first cut a thin lengthwise piece off so the zucchini lies flat and doesn't roll off the cutting board, then slice thinly.

Chicken Curry in a Hurry

*Adapted from realsimple.com - By Kate Merker, March 2007

Serves: 4
Prep: 30 minutes

Ingredients

• 1 1/2 tablespoons olive oil
• 1 small yellow onion, thinly sliced
• 2 teaspoons curry powder
• 1/2 cup plain (Greek) yogurt
• 3/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 14.5-ounce can diced tomatoes, drained
  
• 1 rotisserie chicken, shredded (discard skin and bones)
  
• 2 cups cooked white rice
  
• 1/4 cup fresh cilantro leaves, roughly chopped

Directions

1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute.
2. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes, and chicken. Simmer for 5 minutes or until chicken is warmed.
3. Divide the rice among individual bowls, spoon the chicken curry over the top, and sprinkle with the cilantro.

This dish is also delicious served with lentils.

Basil, Beef, and Barley Soup

*Adapted from the April 2010 edition of Better Homes and Gardens. Original recipe can be viewed here.

PREP: 30 minutes
SERVES: 4

INGREDIENTS:
1 lb. boneless sirloin steak
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. dried basil, crushed
1 Tbsp. vegetable oil
1 cup quick-cooking barley
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano (do not drain)
1 cup packaged peeled fresh baby carrots, sliced diagonally
1 can lower-sodium beef broth
3 cups water
small fresh basil leaves (optional)

DIRECTIONS:
1. Cut steak into 1/2" pieces. In a shallow dish combine flour, basil, salt, and pepper. Add meat and toss to coat.
2. In a 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add steak; cook until browned on all sides, about 5 minutes. Stir in any remaining flour mixture as well as the barley, tomatoes, carrots, beef broth, and water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
3. Ladle into bowls and top with fresh basil.

*You can use regular barley that is not "quick-cook" if you add an additional cup of water and simmer for 50 minutes instead of 10.

Lemon Grilled Orange Roughy

INGREDIENTS:
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1/2 tsp. dried whole thyme
1/4 tsp. salt
1/4 tsp. paprika
Dash of garlic powder
4 (4 oz.) orange roughy (about 1 large filet)
4 slices lemon

DIRECTIONS:
Combine the first 6 ingredient and marinate for 30
minutes. Grill orange roughy 4 to 6 minutes on each side until flaky.
Baste often while cooking. Garnish with lemon.

Play Dough (do NOT eat!)

INGREDIENTS:
1 cup salt
2 tsp cream of tartar
2 cups flour
2 cups cold water
2 Tbsp cooking oil
1-2 drops almond, vanilla, or peppermint extract (optional, for fragrance only)
food coloring

DIRECTIONS:
In a large pot, mix dry ingredients, then add water. Add oil, any extract if desired, and food coloring. Over low heat, constantly stir the mixture until the dough forms a ball. Turn the dough out onto a floured surface or parchment paper.

Store play dough in a plastic baggie.

Kristie's Chicken and Rice

*Notice the picture was taken after we dove in! We have no restraint for waiting once this meal is cooked--it's just that good!

SERVES: 4

INGREDIENTS:
8 chicken thighs, thawed (you can sub in 4 chicken breasts to cut down on fat)
1 can (2 cups) chicken broth
1 cup uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
fajita seasoning

DIRECTIONS:
Mix broth, rice, cream of chicken and cream of mushroom in a bowl. Spray 8x12" baking dish with nonstick cooking spray and pour mixture into the dish. Sprinkle both sides of chicken thighs with fajita seasoning. Lay the chicken on top of the mixture, evenly spaced in dish. Cook, uncovered, for 1.5 hours at 350 degrees. To keep the chicken moist, spoon some of the mixture over the chicken after it has cooked for 30 minutes. (Note: it can be cooked covered, but the cooking time will need to be increased. You could also try cooking it covered for the first hour, then uncovering it until it's done.)