Baked Asiago Frittata
- 2 cups finely chopped broccoli
- 1/3 cup sliced green onions
- 2 cloves garlic, minced
- 3 MorningStar Farms® Original Sausage Patties
- 1 teaspoon dried basil leaves or dried Italian seasoning
- 1/4 tsp sat
- 1/8 teaspoon pepper
- 8 eggs, beaten*
- 1/4 cup (1 oz.) finely shredded Asiago cheese or Parmesan cheese
- 1/4 cup chopped tomato
- In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
- Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
- Bake, uncovered, at 350° F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
Helpful Hints: Don't have Asiago cheese on hand? Substitute finely shredded Parmesan. Both lend a rich, nutty flavor to this Italian-style frittata.
*Note: For a lower fat version, substitute 2 cups refrigerated egg substitute for the 8 eggs.
Nutritional information per serving (serving size 1 wedge): Cal: 170, Total Fat 10g, Total Carb 5g, Fiber 2g, Sugars 2g, Protein 16g
Slow-Cooker Beef Stew
Serves: 6 Prep time: 15 minutes Cook time: 8 hours
- 1 1/2 lbs. beef round roast, trimmed, cut into 1- to 2-inch pieces
- 1/3 cup ShopRite All-Purpose Flour
- 1 tsp. dried marjoram
- 1 (14-oz.) can no-salt-added diced tomatoes, undrained
- 2 (14-oz.) cans low-sodium beef broth
- 1 medium onion, cut into wedges
- 1/2 medium rutabaga, peeled and cubed
- 3 carrots, peeled and sliced
- 1 large celery stalk, diced
- Place meat in a 4-quart slow cooker. Sprinkle with flour, marjoram, and pepper to taste; toss to coat.
- Add tomatoes, broth, onion, rutabaga, carrots and celery; stir to combine. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours, or until beef is tender.
- Season with pepper to taste, and serve warm.
Per serving: 230 calories, 4g fat, 1g saturated fat, 45mg cholesterol, 320mg sodium, 17g carbohydrate, 4g fiber, 30g protein
Make it a meal: Serve with whole-grain bread and a mixed green salad.
Open-Faced Butternut Squash & Kale Omelet
Prep: 15 minutes • Cook/Bake: 20 minutes • Serves: 4
- 4 slices turkey bacon, chopped
- ¾ cup diced butternut squash
- ½ cup chopped onion
- teaspoon chopped fresh thyme leaves plus additional sprigs for garnish (optional)
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups loosely packed kale
- 8 large eggs
- 1/3 cup fat-free half and half
- ¼ cup reduced fat crumbled feta cheese
- Preheat oven to 425°. In large, oven-safe skillet, cook bacon over medium heat 3 minutes, stirring occasionally. Add squash, onion, thyme, 1/8 teaspoon salt and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add kale; cover skillet and remove from heat.
- In medium bowl, whisk eggs, half and half and remaining 1/8 teaspoon salt. Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese.
- Bake omelet 5 to 6 minutes or until internal temperature reaches 165°. Garnish with thyme sprigs, if desired.
Approximate nutritional values per serving: 253 Calories, 14g Fat (5g Saturated), 386mg Cholesterol, 573mg Sodium, 11g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 19g Protein
Slow-Cooked Lemon–Garlic Pork Chops
Prep time: 10 minutes Cook time: 4 hours, 10 minutes Serves: 4
- 1/3 cup wine or low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 3 tbsp. ShopRite® Honey
- 8 garlic cloves, sliced
- 1 1/2 tsp. herbes de Provence
- 4 center-cut boneless pork chops, (1 lb.), trimmed
- 4 carrots, peeled and quartered
- 4 medium potatoes, cut in half
- 1/2 lb. sugar snap peas, trimmed
- In a large slow-cooker combine wine, lemon juice, honey, garlic and herbes de Provence. Add pork chops, turning to coat. Add carrots and potatoes; cover and cook on LOW 4 to 5 hours.
- Add sugar snap peas. Turn off heat and let stand 10 minutes or just until sugar snap peas are tender. Spoon cooking juices over pork and vegetables, season with freshly ground pepper to taste, and serve.
Per serving: 440 calories, 11g fat, 4g saturated fat, 60mg cholesterol, 480mg sodium, 54g carbohydrate, 6g fiber, 27g protein
Make it a meal: Serve with roasted cauliflower and steamed brown rice.
Slow Cooker Ground Turkey Stuffed Peppers
Prep: 10 minutes • Slow Cook: 4 hours 15 minutes • Serves: 6
- 1 package (8.5 ounces) microwaveable Spanish style rice
- 1 can (15.5 ounces) low sodium black beans, drained and rinsed
- 1 pound 93% lean ground turkey
- ½ cup jarred salsa
- 6 green, orange, red and/or yellow bell peppers, tops trimmed and seeded
- ⅓ cup finely shredded reduced fat Mexican 4 cheese blend
- Prepare rice as label directs.
- Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, combine beans, turkey, salsa, rice, and ¼ teaspoon each salt and pepper. Fill bell peppers with turkey mixture; place filled side up in prepared slow cooker.
- Cover and cook on low 4 hours or until internal temperature of turkey filling reaches 165°. Sprinkle with cheese; cover and cook 15 minutes or until cheese melts.
- Per serving: 343 Calories, 10g Fat (3g Saturated), 66mg Cholesterol, 611mg Sodium, 38g Carbohydrates, 9g Fiber, 6g Sugars, 0g Added Sugars, 26g Protein
- Make it a meal: Serve with guacamole, sweet potato tortilla chips and assorted pre-cut vegetables for dipping.
Tuscan Naan Flatbread
Prep: 10 minutes • Bake: 10 minutes • Serves 4
- 2 tablespoons honey
- 1 package (8.8 ounces) whole grain naan (2 naan)
- ¼ cup plus 2 tablespoons shredded Parmesan cheese
- ⅛ small red onion, thinly sliced
- 4 cups lightly packed spring mix
- 1 cup halved cherry tomatoes
- ½ cup drained and rinsed reduced sodium chickpeas
- 2 tablespoons olive oil balsamic vinaigrette
1. Preheat oven to 375 degrees. In small bowl, stir honey and 2 tablespoons water. Brush tops of naan with honey mixture; sprinkle with ¼ cup cheese. Place naan prepared baking sheet and bake for 8-10 minutes until naan is toasted and cheese melts. Cut each naan into 4 wedges.
2. In large bowl, toss onion, spring mix, tomatoes, chickpeas, vinaigrette and cracked black pepper to taste; top naan with spring mix mixture and sprinkle with remaining 2 tablespoons cheese.
Per serving (2 wedges): 317 Calories, 9g Fat (2g Saturated), 10mg Cholesterol, 694mg Sodium, 48g Carbohydrates, 6g Fiber, 16g Sugars, 11g Added Sugars, 11g Protein
Make it a meal: Serve with sautéed lemony broccoli rabe and garlic sprinkled with crushed red pepper.
Sheet Pan Chile-Lime Steak Fajitas
Prep: 20 minutes plus marinating and standing | Roast: 10 minutes • Serves: 4
- 1 package (1 ounce) organic fajita seasoning mix
- 3 garlic cloves, minced
- ¼ cup olive oil
- ⅓ cup fresh lime juice
- 2 tablespoons chopped
- fresh cilantro
- 1 teaspoon brown sugar
- 1 pound boneless top round steaks, thinly sliced
- 1 package (16 ounces) sliced green, yellow & red bell peppers
- 1 medium yellow onion, thinly sliced
- 8 (6-inch) corn tortillas
Toppings: pico de gallo, guacamole, light sour cream and/or lime wedges for garnish (optional)
- In large bowl, whisk fajita seasoning, garlic and oil. In small bowl, whisk lime juice, cilantro, sugar and half the oil mixture; cover and refrigerate remaining oil mixture. Place steaks in large zip-top plastic bag; add lime juice mixture and massage to coat. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
- Position 2 oven racks to center and next lower positions; preheat oven to 475°. Place rimmed baking pan on center rack; preheat 10 minutes.
- Toss bell peppers and onion with remaining oil mixture; spread on hot pan and roast 5 minutes. Remove steaks from marinade; discard marinade. Push pepper mixture to 1 side of pan; spread steaks on opposite side. Wrap tortillas in foil.
- Roast steaks and vegetables on center rack and tortillas on lower rack 5 minutes or until vegetables are tender and internal temperature of steaks reaches 145° for medium-rare (or to desired doneness); loosely cover with foil and let stand 5 minutes. Serve steaks and pepper mixture with tortillas and toppings, if desired.
Per serving: 492 Calories, 25g Fat (5g Saturated), 73mg Cholesterol, 324mg Sodium, 40g Carbohydrates, 3g Fiber, 9g Sugars, 3g Added Sugars, 29g Protein
One-Pot Pasta Primavera with Chicken
Prep: 10 minutes • Cook: 20 minutes • Serves: 4
- 1½ tablespoons olive oil
- ½ pound boneless, skinless chicken breast, cut into 1½-inch pieces
- 1 large carrot, thinly sliced crosswise
- 1 red bell pepper, chopped
- 1 garlic clove, crushed with press
- ½ (16-ounce) package whole grain rotini pasta
- 2 cups low sodium chicken broth
- ¼ cup frozen peas
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated fresh Parmesan cheese
1. In high-sided large skillet, heat 1 tablespoon oil over medium high heat; add chicken, and ¼ teaspoon each salt and black pepper. Cook and stir 2 minutes or until browned; transfer to bowl.
2. In same skillet, heat remaining ½ tablespoon oil over medium heat. Add carrot and bell pepper; cook and stir 3 minutes. Add garlic; cook and stir 30 seconds.
3. Add pasta and broth; heat to a boil. Reduce heat to low; cover and cook 5 minutes. Add peas and chicken; cover and cook 5 minutes or until pasta is al dente, broth is reduced to a sauce and internal temperature of chicken reaches 165°. Stir in lemon juice; serve sprinkled with cheese. Makes about 4½ cups.
Approximate nutritional values per serving: 330 Calories, 9g Fat (1g Saturated), 36mg Cholesterol, 269mg Sodium, 45g Carbohydrates, 8g Fiber, 3g Sugars, 0g Added Sugars, 23g Protein
Wild Mushroom, Kale and Farro Risotto
Prep: 10 minutes • Cook: 30 minutes • Serves: 6
- 4 cups low sodium vegetable broth
- 2 tablespoons olive oil
- 1 cup chopped white onion
- 1 cup pearled farro
- 1 pound sliced baby bella, shiitake and/or white mushrooms
- 2 cups loosely packed baby kale plus additional thinly sliced for garnish
- ½ cup Silk Unsweetened Cashew Milk
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- ½ cup dry roasted unsalted cashews
- In medium saucepot, heat broth to a simmer over medium heat; reduce heat to low.
- In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add farro; cook and stir 2 minutes. Add broth, ½ cup at a time, stirring constantly after each addition until liquid is absorbed, and adding mushrooms after 4 additions.
- Stir in kale and cashew milk; cook until all liquid is absorbed. Stir in nutritional yeast, lemon juice and salt and pepper to taste. Makes about 6 cups.Spoon risotto into bowls; sprinkle with cashews and garnish with sliced kale.
Approximate nutritional values per serving: 279 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 117mg Sodium, 38g Carbohydrates, 7g Fiber, 5g Sugars, 0g Added Sugars, 10g Protein
Make it a meal: Try adding turkey bacon or roasted sweet potatoes. Serve with a side salad of sliced red peppers with a vinaigrette.