What You’ll Need:
1 red bell pepper, seeded and cut into 1-inch strips
1 green bell pepper, seeded and cut into 1-inch strips
2 yellow squash, cut into sticks
1 zucchini, cut into sticks
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
What To Do: Preheat grill to high heat. In a large bowl, combine all ingredients; mix well and place in a grill basket. Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp. www.mrfood. com
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 jars (15 ounces each) tikka masala curry sauce
1/2 cup water
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed
In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Press cancel. If desired, top with cilantro; serve with warmed naan.
Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.
1-1/4 cups: 334 calories, 15g fat (4g saturated fat), 80mg cholesterol, 686mg sodium, 25g carbohydrate (12g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
Originally published as Saucy Indian Chicken & Vegetables in Skinny Instant Pot
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
Let’s Make It
1. Heat oven to 375°F.
2. Place fish, skin sides down, in 13×9-inch baking dish sprayed with cooking spray.
3. Combine remaining ingredients; spoon over fish.
4. Bake 20 to 25 min. or until fish flakes easily with a fork.
Tip 1 Substitute Prepare using red snapper or orange roughy fillets.
Tip 2 Serving Suggestion Serve with hot cooked rice to round out the meal. Tip 3 Nutrition Bonus The spinach in this flavorful salmon dish is high in vitamin A.
Calories From Fat 0 % Daily Value*
Total Fat 9g 12%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 330mg 14%
Total Carbohydrates 5g 2%
Dietary Fibers 0g
Sugars 3g 6%
Protein 25g 50%
Vitamin A 60%
Vitamin C 10%
* Percent Daily Values are based on a 2,000 calorie diet. servings 4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Tags
4 (12-ounce) bone-in center-cut pork chops, 1 to 1 ½ inches thick
1 small shallot
1 handful fresh parsley
4 teaspoons red wine vinegar
1/8 teaspoon sugar
Prep Vegetables and Aromatics: Adjust oven rack to upper-middle position and heat oven to 450°F. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Peel carrots and cut into 3-inch lengths, quartering thick ends lengthwise. Discard fennel stalks, halve bulb, and cut into 1/2-inch-thick wedges. Peel garlic.
Roast Vegetables: Toss 1 tablespoon oil, rosemary, potatoes, carrots, fennel, garlic, 3/4 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.
Prep Pork: While vegetables roast, combine paprika, coriander, 1 teaspoon salt, and 1 teaspoon pepper in a bowl. Trim pork and pat dry with paper towels. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then season thoroughly with spice mixture.
Roast Pork: Lay chops on top of vegetables and continue to roast until chops register 145°F and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.
Make Vinaigrette: While pork cooks, mince shallot. Mince 2 tablespoons parsley. Whisk vinegar, sugar, remaining ¼ cup oil, shallot parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
Finish Dish: When pork is cooked, remove sheet from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Drizzle vinaigrette over pork and serve.