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.

Weeknight Menus Issue 18


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