Yummy lasagna chock full of healthy ingredients so that you and your family get all the food groups covered in one dish. It is like a pile of enchiladas in one dish!
Portion size8 servings
Credits :Shannon Kaya
cooked and shredded
drained and rinsed
drained and rinsed
1 1/2 cup
(best mix of cheddar and mozzarella)
Combine tomato sauce, salsa and spices in a saucepan and bring to gentle boil. Combine chicken, rice, beans, peppers and onion (spanish onion only) in a large bowl and set aside. Lightly grease a 9 x 13 inch baking dish. Spread layer of sauce on bottom of dish. Arrange layer of tortillas. I find it easiest to cut tortillas in half first for better coverage. Spoon more sauce on top of tortillas, then spoon chicken/rice/bean mixture on top of that. Top with sprinkle of cheese. Repeat with another layer of tortillas, sauce, chicken, rice, beans, and cheese. Repeat this again and top with last layer of tortillas. Then add remaining sauce and cheese on top. Cover and bake at 350 degrees for 40 minutes,removing the foil for the last 10 minutes to make the cheese bubbly and just browned. Serve with sour cream and chopped green onions on top.
These citrus-packed chewy treats make the perfect holiday dessert. Use wet hands when shaping your macaroons to avoid a mess.
Prep time30 minutes
Total time1 hour & 30 minutes
unsweetened desiccated coconut
1 1/4 teaspoon
grated clementine zest
(about 2 oz), melted
Per cookie: about
Total fat6 g
Saturated fat5 g
Total carbohydrate9 g
In bowl, whisk coconut with 1 tsp of the clementine zest. Set aside.
In food processor, pulse clementines until finely chopped.
In small saucepan, bring clementines and 1/4 cup of the sugar to boil. Reduce heat and simmer, stirring occasionally, until mixture reaches jam-like consistency and is reduced by half, about 7 minutes. Let cool completely, about 30 minutes.
In large bowl, beat together egg whites, remaining sugar and cornstarch until foamy. Stir in coconut mixture and clementine mixture. Let stand until liquid is absorbed, about 5 minutes.
Roll by 1 tbsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300°F oven until bottoms are light golden, 20 to 25 minutes. Let cool completely on pans.
Drizzle with white chocolate; sprinkle with remaining clementine zest. Refrigerate until white chocolate is set, about 10 minutes. (Make-ahead: Store in airtight container for up to 3 days.)
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
This twist on an Irish coffee makes the classic warm cocktail extra enticing. In place of traditional Irish whiskey, we've used smoky mezcal, but if you can't find the agave-based liquor, peated Scotch whisky gives the same effect.
Prep time10 minutes
Total time10 minutes
Portion size1 serving
hot brewed coffee
mezcal or peated
Per serving: about
Total fat11 g
Saturated fat7 g
Total carbohydrate5 g
In heatproof mug, stir together coffee, mezcal and sugar until sugar is dissolved. Top with whipped cream; garnish with cinnamon stick.
You can thaw and peel the shrimp while the soup is cooking, but to quickly get dinner on the table after work, prep the shrimp the night before. That way, you'll be able to throw them into the slow cooker when you get home and then sit down to a warm, soothing meal in less than 15 minutes.
Portion size10 servings
Credits :Canadian Living Magazine: February 2016
sodium-reduced vegetable broth
Thai green curry paste
1 1/4 teaspoon
peeled and cut in 1/2-inch (1 cm) cubes
(21 to 25 count), peeled and deveined
frozen corn kernels
sliced (white and green parts separated)
per each of 10 servings: about
Total fat9 g
Saturated fat7 g
Total carbohydrate20 g
In slow cooker, whisk together broth, coconut milk, curry paste, ginger, garlic, salt and 2 cups water. Stir in sweet potatoes and onion; cover and cook on low until sweet potatoes are tender, about 8 hours.
Stir in shrimp and corn; cover and cook on high until shrimp are pink and opaque throughout, about 10 minutes. Stir in lime juice, fish sauce and white parts of green onions. Ladle into serving bowls; sprinkle with green parts of green onions.
Tip from The Test Kitchen: Look for Thai green curry paste in small glass containers in the Asian section of most grocery stores.