2 teaspoons fresh lemon juice
1/2 cup vanilla or plain low fat yogurt
1/4 teaspoon curry powder
1/2 teaspoon sugar
2 1/2 tablespoons extra-virgin olive oil
Salt and black pepper
1 (5 ounce) package DOLE® Baby Lettuces
1 DOLE® Green Apple halved, cored, and thinly sliced
1/2 cup walnuts, toasted and coarsely chopped
1/3 cup dried sweetened cranberries
INSTRUCTIONS:
1. Mix lemon juice, yogurt, curry powder, and sugar in small bowl. Whisk in olive oil, and season with salt and pepper.
2. Combine salad blends, apple slices, walnuts, and cranberries in large bowl. Add yogurt dressing; gently toss to coat.
Makes 4 servings.
Crispy Rosemary Chicken and Fries
Submitted by: SANDY WITEK for www.allrecipes.com
INGREDIENTS:
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste
INSTRUCTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Makes 6 servings.
Roasted Vegetable Medley
Submitted by: Lorelei for www.allrecipes.com
INGREDIENTS:
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
INSTRUCTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
2. In Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
3. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Makes 6 servings.
Elegant Pork Loin Roast
Submitted by: JESHENBA for www.allrecipes.com
INGREDIENTS:
1 (4 pound) boneless pork loin roast
1/4 cup Dijon mustard
2 tablespoons packed brown sugar
1 1/2 cups apple juice, divided
1 cup pitted prunes
1 cup dried apricots
3/4 cup red wine
1/4 cup packed brown sugar
1/8 teaspoon ground cloves
2 teaspoons cornstarch
INSTRUCTIONS:(edited)
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
3. Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 160 degrees F (70 degrees C).
4. During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
5. When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6.Slice the roast, and pass the sauce for guests to serve themselves.
Makes 8 Servings
Easy Baked Tilapia
Submitted by: F_Gory for www.allrecipes.com
INGREDIENTS:
4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper
INSTRUCTIONS:
1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
2. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
3. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Makes 4 Servings
Creamy Fruit Fluff
Submitted by: SMUCKER'S® for www.allrecipes.com
INGREDIENTS:
1 (8 ounce) can crushed pineapple in juice, undrained
1 (0.3 ounce) package sugar-free orange gelatin
1 (0.3 ounce) package sugar-free lemon gelatin
1 (12.75 ounce) jar Smucker's® Apricot Sugar Free Preserves
1 (8 ounce) container sugar free frozen whipped topping, thawed
INSTRUCTIONS:
1. Place pineapple with juice in microwave-safe medium bowl. Microwave on HIGH for 1 minute. Add both flavors gelatin powder and stir for 1 minute or until dissolved. Chill 15 minutes.
2. Stir in preserves. Fold in 2 cups whipped topping. Chill for 1 hour or until firm.
3. Serve in small custard cups topped with a dollop of whipped topping.
Makes 8 servings.
