4. Add spaghetti to bowl with vegetables
and pesto. Add 4 cup reserved pasta
water and toss until coated.
PER SERVING: CAL 540, FAT 28G (4G SAT. FAT),
CHOL 3.5MG, SODIUM 515MG, CARB 66G
(12G FIBER, 5G SUGARS), PRO 16G
PEANUT FRIED RICE WITH
CAJUN SALMON WITH
QUICK-PICKLED VEGGIES P.21
STRAWBERRY PICO P.21
SERVES: 4 (single serving pictured)
ACTIVE: 25 MIN - TOTAL: 30 MIN
SERVES: 4 (single serving pictured)
ACTIVE: 10 MIN - TOTAL: 20 MIN
3 cup Full Circle creamy peanut butter
1 tbsp. + ½ cup rice vinegar, divided
1 tbsp. stevia, divided
2 tsp. La Choy less-sodium soy sauce
1 tsp. minced garlic
1 large cucumber, sliced or diced
1 cup radish, sliced
1 jalapeño, sliced
2 tsp. salt
1 tsp. Schnucks olive oil
1 16-oz. package frozen pepper
and onion strips
2 carrots, peeled and sliced
1 cup frozen peas, thawed
32
4 4-oz. salmon filets
1 tbsp. The Spice Hunter Cajun
Creole seasoning
8 oz. fresh strawberries, diced
2 jalapeño peppers, seeded and diced
2 avocados, diced
2 red onion, sliced
% cup chopped fresh cilantro
Juice of 2 limes
LIGHTER BEEF BURGUNDY
P.20
SERVES: 4 (single serving pictured)
ACTIVE: 20 MIN - TOTAL: 4 HR 20 MIN
1 tbsp. Schnucks olive oil
12 lb. grass-fed beef chuck, cut
into 1-inch chunks
2 cups cooked wild rice, warmed
1. Preheat oven to 450 degrees. Top
salmon with seasoning and place on a
prepared baking sheet. Roast 12-17
minutes or until salmon reaches an internal
2 tbsp. Bob's Red Mill Almond Flour
1 large onion, diced
8 oz. mushrooms, sliced
1 tsp. dried thyme or 2 tsp. fresh
thyme leaves
12 cups unsalted beef broth
12 cups dry red wine, such as Burgundy
2 carrots, peeled and chopped
2 celery stalks, chopped
1 15-oz. can no-salt-added
diced tomatoes
cups cooked brown rice
2 cup chopped peanuts
Chopped fresh mint and cilantro,
for garnish
temperature of 145 degrees.
2. Combine strawberries, jalapeño,
avocado, onion, half of the cilantro and
half of the lime juice; set aside.
3. Stir together warmed rice, remaining
lime juice and remaining cilantro.
4. Serve each roasted salmon filet with
1. Add peanut butter, 2 tablespoons hot
water, 1 tablespoon vinegar, 1 teaspoon
stevia, soy sauce and garlic to a small
saucepan over medium heat and cook,
whisking constantly and adding water if
necessary, until well combined. Set aside.
2. In a small bowl stir together remaining
vinegar and stevia, salt and 1 cup warm
water. Place cucumber, radish and jalapeño
in a shallow bowl and top with vinegar
mixture. Set aside and allow to soak for at
4 cup chopped fresh parsley
3 strips low-sodium bacon, cooked
and crumbled
strawberry pico and 2 cup rice.
PER SERVING: CAL 520, FAT 31G (6G SAT. FAT),
CHOL 60MG, SODIUM 80MG, CARB 36G (10G
FIBER, 7G SUGARS), PRO 29G
1 12-oz. package Earthbound Farm
organic mashed cauliflower,
prepared according to package
1. Preheat oven to 325 degrees. Heat oil
in a large ovenproof pot on high. Season
beef with salt and pepper (if desired) and
toss with flour. Add beef and flour to pot
and cook 5 minutes, stirring occasionally.
2. Add onion, mushrooms and thyme to
pot; continue to cook until vegetables
have softened and beef has browned,
3-5 more minutes, stirring occasionally.
3. Remove from heat and stir in broth, wine,
least 15 minutes at room temperature or
cover and refrigerate up to one week.
3. Heat oil in a large skillet on high; add
onion, carrots and bell pepper and cook
4 minutes or until softened, stirring
frequently. Reduce heat to medium and
stir in peas, rice and peanut sauce. Cover
and cook 4 more minutes or until warm.
4. Divide rice mi
and evenly top with pickled vegetables,
chopped peanuts, cilantro and mint.
ture between four plates
carrots, celery and tomatoes. Cover and
transfer to oven. Braise until meat is tender
and broth has thickened, 3-4 hours.
4. Stir in parsley and top with crumbled
bacon. Serve with cauliflower mash.
PER SERVING: CAL 520, FAT 21G (3G SAT. FAT),
CHOL OMG, SODIUM 430MG, CARB 66G (11G
FIBER, 11G SUGARS), PRO 18G
STEAKHOUSE DINNER WITH
PER SERVING: CAL 550, FAT 27G (9G SAT. FAT),
CHOL 130MG, SODIUM 420MG, CARB 22G (6G
FIBER, 10G SUGARS), PRO 40G
BLUE CHEESE POLENTA P.22
SERVES: 4 (single serving pictured)
32
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