November 30, 2016
3-Minute Hummus
Description
A ridiculously easy three-minute take on the classic dish. Perfect as a dip or healthy snack to keep you feeling full between meals.
Ingredients
- 1 can (15 Oz. Size) Chickpeas
- 1 clove Garlic
- 2 teaspoons Tahini Paste
- ⅓ teaspoons Cumin
- ½ teaspoons Salt
- 3 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice
- Paprika Powder, For Garnish
Preparation
Open can of chickpeas and drain using a sieve or colander. Save half the water, rinse the chickpeas and put them in a wide mixing bowl with the reserved bean water.
Crush garlic and add it to the bowl, along with all the other ingredients. Use a hand blender to smooth it into a paste. If it’s too thick, add a tiny drop of water. Go easy, you don’t want it runny.
Sprinkle with paprika powder for a cool red garnish. Done, enjoy!
Crispy Bacon-Wrapped Shrimp Jalapeno Poppers
Description
The perfect dairy-free and healthy appetizer for game day!
Ingredients
- ½ pounds (16-20 Size) Large Shrimp
- 2 Jalapeño Peppers
- ½ pounds Thick, Uncooked Bacon (look For Nitrate-free)
- FOR THE DIPPING SAUCE:
- 1 container (6 Oz. Size) Plain Almond Dream Non-dairy Yogurt
- 1 clove Garlic, Minced
- ¼ cups Cilantro Leaves, Finely Chopped
- 1 Tablespoon Freshly Squeezed Lime Juice
- ¼ teaspoons Sea Salt
- ¼ teaspoons Ground Cumin
- ¼ teaspoons Black Pepper
Preparation
Preheat oven to 450ºF and line a rimmed baking sheet with parchment paper. Place a rack on top the tinfoil and set aside.
Peel and devein the shrimp: twist the peel off the shell in segments, starting with the legs until all the shell is removed. Make sure to pinch off the tail as well. To remove the vein, take a paring knife and make a shallow slice along the back of the shrimp. Remove the dark vein that runs along the back using your fingers or the knife.
Partially butterfly the shrimp by slicing a little deeper along the same line once the vein is removed.
Repeat these steps with the remaining shrimp and then set aside.
Slice jalapeño in half lengthwise and remove all the membrane and seeds using your fingers or a spoon. (You may want to use gloves to do this step to prevent your hands from burning later.) Once all the seeds are removed, slice the jalapeño into several long slices, about 6-8 per half, depending on how large the jalapeño is.
To assemble the shrimp jalapeño poppers, place a slice of jalapeño against the slit in the shrimp and then wrap the whole thing with a slice of thick-cut, nitrate-free bacon. Secure with a toothpick and then place on the prepared baking sheet. Repeat with the remaining shrimp. (While you could just place the shrimp directly on the parchment paper, the rack allows for the extra oils to drip away from the poppers which helps keep them crispy and removes extra fat.)
Place in the oven for 20–25 minutes, flipping once at the 10-minute mark. The poppers are done when the shrimp is cooked through and bacon is nice and crispy.
While the shrimp is in the oven, make the creamy cilantro lime dipping sauce. Combine non-dairy yogurt with garlic, cilantro, lime juice, sea salt, ground cumin, and black pepper. (If you don’t like raw garlic, you could use powdered garlic instead.)
Serve shrimp jalapeno poppers with sauce on the side.
No-Bake Peppermint Bark Cheesecake
Description
This No-Bake Peppermint Bark Cheesecake is smooth, creamy, and filled with the flavors of the holiday season!
Ingredients
- ½ cups Crushed Peppermint Candies Or Candy Canes, Plus More For Topping
- 5 Tablespoons Unsalted Butter, melted
- 24 ounces, weight Cream Cheese, Softened
- ½ cups White Sugar
- 2 teaspoons Peppermint Extract
- 2 teaspoons Vanilla Extract
- 4 drops Red Food Coloring
- 8 ounces, weight Whipped Topping (such As Cool Whip)
- ½ cups Crushed Peppermint Candies Or Candy Canes, Plus More For Topping
- ½ cups Heavy Cream
- 6 ounces, weight White Chocolate Wafers Or Bar (if Using A Bar, Finely Chop)
Preparation
In a medium bowl, combine Oreo crumbs and melted butter. Press crumb mixture into the bottom and up the sides of a 9-inch spring form pan. Place in refrigerator to firm up while preparing filling.
In a large bowl, beat cream cheese, sugar, peppermint extract, and vanilla extract until smooth. Add red food coloring and stir to combine. Fold in whipped topping and crushed peppermint candy until completely combined.
Spread filling evenly into prepared cookie crust. Cover and refrigerate for at least 4 hours, or overnight.
To make the white chocolate ganache, in a small saucepan, heat heavy cream until boiling. Remove from heat and stir in white chocolate until completely melted. Set aside to cool.
Pour ganache over chilled cheesecake and lightly spread with a spatula. Top with more crushed peppermint candy, if desired. Refrigerate until firm.
Peach Halves with Mincemeat
Description
These peach halves with mincemeat are a nostalgic family staple for me and so perfect for a Thanksgiving side or light dessert! They could not be easier to make either.
Ingredients
- 2 cans (29 Oz. Size) Peach Halves In Syrup
- 1 jar (16 Oz. Size) Mincemeat
Preparation
Preheat oven to 350ºF and get out a 9 x 13 baking dish.
Remove the peaches from the cans and line them up in the baking dish. Fill the empty pit of each peach half with a generous spoonful of the mincemeat, then get the dish into the oven to bake them for 20 minutes.
Serve hot immediately when they are done! So easy!
Leftover Cranberry Sauce Muffins with Oat Streusel Topping
Description
Don’t throw away that leftover cranberry sauce! Instead, turn it into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!
Ingredients
- 1-½ cup All-purpose Flour
- 1 cup Old Fashioned Rolled Oats
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 teaspoon Ground Cinnamon
- ⅓ cups Unsalted Butter, Softened
- ½ cups Brown Sugar
- ½ cups Milk
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1-¼ cup Leftover Cranberry Sauce
- FOR THE STREUSEL:
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Old Fashioned Rolled Oats
- 3 Tablespoons All-purpose Flour
- 3 Tablespoons Unsalted Butter
- ½ teaspoons Cinnamon
Preparation
Note: The oat streusel topping is optional but highly recommended.
Preheat oven to 400°F. Line 12-cup muffin tray with muffin liners.
In a large bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
In a medium bowl, cream together butter and sugar. Add milk, egg and vanilla and stir to combine. This mixture will be lumpy.
Add wet ingredients to dry ingredients and give it a couple stirs. Do not fully combine. Add cranberry sauce and stir until just combined. Do not overmix.
Divide batter evenly among the muffin liners. Fill each cup about ¾ full.
In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
Bake for 18–20 minutes until inserted toothpick comes out clean.
Green Chicken Curry Green Chicken Curry
If you're looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists—some brands contain shrimp and some don't.
- By: EatingWell Test Kitchen
Ingredients 4 servings
- 2 tablespoons canola oil
- 1 pound boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 1 bunch scallions, sliced
- 1 medium sweet potato, cut into 1/2-inch cubes
- 1 14-ounce can “lite” coconut milk
- 2 tablespoons Thai green, red or yellow curry paste
- 1 tablespoon fish sauce
- 3 cups sliced bok choy
- 1 1/2 cups halved green beans, fresh or frozen (thawed)
- 1/4 cup chopped fresh basil
- 1 tablespoon lime juice
November 29, 2016
Stuffed Peppers Stuffed Peppers
Lean ground turkey makes a moist, low-fat substitute for the ground beef that's usually found in stuffed pepper filling. To add a nutty flavor and boost the nutrition even further, we call for cooked brown rice, but this recipe will also work with white rice.
- By: EatingWell Test Kitchen
Ingredients 4 servings
- 4 large green bell peppers
- 1 1/2 teaspoons canola oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 pound ground turkey
- 1 1/2 cups cooked rice
- 1 8-ounce can tomato sauce, (1 cup), divided
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt, (optional)
- 1/4 teaspoon freshly ground pepper
November 28, 2016
Ravioli & Vegetable Soup Ravioli & Vegetable Soup
Fresh or frozen ravioli __cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell.
- By: EatingWell Test Kitchen
Ingredients 4 servings
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 28-ounce can crushed tomatoes, preferably fire-roasted
- 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil or marjoram
- 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
- 2 cups diced zucchini, (about 2 medium)
- Freshly ground pepper to taste
November 26, 2016
Smoky Maple-Mustard Salmon Smoky Maple-Mustard Salmon
It doesn't get much easier—or more delicious—than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.
- By: EatingWell Test Kitchen
Ingredients 4 servings
- 3 tablespoons whole-grain or Dijon mustard
- 1 tablespoon pure maple syrup
- 1/4 teaspoon smoked paprika or ground chipotle pepper (see Notes)
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 4 4-ounce skinless center-cut wild-caught salmon fillets (see Notes)
November 25, 2016
Apple & Fennel Salad with Blue Cheese Apple & Fennel Salad with Blue Cheese
Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing.
- By: EatingWell Test Kitchen
Ingredients 5 servings
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
- 1 medium fennel bulb, quartered and thinly sliced, fronds reserved
- 6 cups torn butterhead lettuce
- 1/3 cup crumbled blue cheese
Cream of Turkey & Wild Rice Soup Cream of Turkey & Wild Rice Soup
This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
- By: EatingWell Test Kitchen
Ingredients 4 servings
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms, (about 4 ounces)
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1/4 cup chopped shallots
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking or instant wild rice, (see Ingredient Note)
- 3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
- 1/2 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
November 24, 2016
Herb-Roasted Turkey Herb-Roasted Turkey
This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.
- By: Jessie Price EatingWell Editor-in-Chief
Ingredients 12 servings
- 1 10-12-pound turkey
- 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 2 tablespoons canola, oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
- 3 cups water, plus more as needed
- Associated Recipes:
- Herbed Pan Gravy
November 22, 2016
Dijon-Roasted Chicken and Carrots
Description
This Dijon-Roasted Chicken and Carrots meal is the perfect weeknight meal: it’s fast, healthy, family-pleasing, and delicious.
Ingredients
- 1 Tablespoon Olive Oil
- 8 whole Chicken Thighs, Boneless And Skinless (can Also Use Chicken Breast)
- 2 Tablespoons Dijon Mustard
- ½ Tablespoons Freshly Squeezed Lemon Juice
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Black Pepper
- ½ teaspoons Dried Thyme
- 8 Carrots, Sliced On The Bias (at An Angle)
Preparation
Preheat oven to 400ºF.
Heat a large, oven-proof skillet over medium-high heat and add the olive oil.
In a large bowl, combine chicken thighs, mustard, lemon juice, kosher salt, pepper, and dried thyme. Mix to evenly coat the chicken.
Add chicken to the hot skillet and __cook for 6–8 minutes until well-browned. Flip chicken over, turn off heat, and add carrots on and around the chicken in the pan.
Transfer the pan to the oven and roast for 30 minutes, or until chicken is cooked through (when pierced with fork, juices run clear and not reddish-pink). Carefully remove from oven and serve.