How To Prepare
1. Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups (omitting yolks). Gently pour egg whites into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining black pepper. Top each serving with 1 1/2 teaspoons cilantro.
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Spiced Lentils and Poached Eggs
How To Prepare
Heat large covered saucepot salted water to boiling on high. Cook pasta as label directs.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add onion and garlic. Cook 5 minutes or until tender, stirring. Stir in lamb, cumin, coriander, cinnamon, and red pepper. Cook 3 minutes or until browned, stirring. Drain fat.
Stir in tomatoes and mint sprigs; simmer 5 minutes or until ready to drain shells.
Drain shells; return to pot. Stir in lamb sauce. Discard mint sprigs. garnish with mint leaves.
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Spiced Lamb Ragu Shells
How To Prepare
Combine first 3 ingredients in a large bowl, stirring until the Splenda dissolve. Pour mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
Combine paprika and next 5 ingredients (paprika through garlic).
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Remove pork from bag, and discard liquid. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
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Spanish-Style Brined Pork Tenderloin
How To Prepare
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables and basil. Serve warm.
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Spaghetti Squash Dish
How To Prepare
In a large glass bowl, mix together lemon juice, olive oil, teriyaki, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
How To Prepare
Brown meat in oil in heavy pot; drain. Add onion and garlic; cook until onion is transparent (about 5 minutes), stirring frequently.
Add stewed tomatoes and green chilies. Bring to a boil; reduce heat; cover and simmer until meat is tender, about 10 minutes. Add beans and pepper; return to a boil. Reduce heat and simmer for 15 minutes.
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Southwestern Beef Stew
How To Prepare
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, garlic, and jalapeño to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
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Southwest Cilantro Fish Stew
How To Prepare
In a heatproof bowl, add chicken, vegetables, beans, and chili powder. Stir and heat in microwave until warmed.
Pile lettuce onto plates. Top with chicken mixture and pico de gallo. Serve with tortilla halves, if desired.
Cooking Tips: If you like spicy food, use 2 jalapeños in the pico de gallo and also keep the seeds in the jalapenos. Also, homemade pico de gallo is easy to make and much tastier than canned.
Keep it Healthy: Any other vegetables on sale can be used like cucumber, scallions, or canned green chiles.
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Southwest Chicken Fajita Salad
How To Prepare
In a large frying pan over medium-high heat, add onion, garlic, and ground beef; saute until beef is brown. Reduce heat to low. Add tomato sauce, parsley, chili powder, pepper, cayenne pepper, and hot pepper sauce; simmer, uncovered, 15 to 20 minutes. Remove from heat.
Gently spread center leaves of chilled artichokes and spoon mixture into each artichoke center. To serve garnish with desired toppings and Diablo Dip.
Makes 4 servings
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Sombrero Artichokes with Beef
How To Prepare
Directions
In a medium bowl, toss the snow peas and onion with the oil, vinegar, sesame seeds, ¼ teaspoon salt, and 1/8 teaspoon pepper.
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Snow Pea and Red Onion Salad With Sesame Vinaigrette
