Weeknight Menus Issue 18

In Issue 18 (December 2017)

• Ancho Chile Chicken
  No need to hit up the neighborhood Mexican restaurant tonight. This menu is loaded with a fiesta of flavors.
• Yellow Rice
  This traditional south-of-the-border rice dish gets a nutritional fiber upgrade by using brown rice instead of white.
• Lemon Chicken Orzo Soup with fresh fennel
  Inspired by the flavors of the Mediterranean, this tweak on traditional chicken noodle soup is sure to satisfy.
• Zucchini Parmesan Sticks
  A lighter version of fried zucchini, these sticks, tossed with ground almonds, Parmesan, and seasonings, make for a tasty side dish.
• Turkey Tenderloins with marmalade sauce
  This gourmet-looking menu is not only light, healthy, and delicious, it’s also quick to make, and one you’ll turn to again and again.
• Cranberry Couscous
  Couscous takes on any flavor you throw at it. Studded with chewy dried cranberries, this recipe pairs especially well with turkey.
• Chicken Tetrazzini
  Tetrazzini is one of those casserole dishes that people crave. This healthy makeover is sure to get requests for encore performances.
• Raspberry Vinaigrette Salad
  You’ll be amazed at how fresh-tasting this vinaigrette is. It’s definitely better than any you’ll find on the grocery store shelves.
• Steak & Pizzaiola Sauce
  Roughly translated “meat in pizza style,” this dish is so good, and so simple, you may never order carryout pizza again.
• Whole-Wheat Pizzettes with fontina & parmesan
  With just a few ingredients, these simple-to-prepare pizzettes are the perfect side for the steak and sauce.
• AND MANY MORE!