Grilled Pork Tenderloin & Apricot Salad

Grilled Pork Tenderloin & Apricot Salad

This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with grilled whole-grain country bread and a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.

Grilled Pork Tenderloin & Apricot Salad
Author: EW (Test Kitchen)

Yield: 4 servings
Total Time: 40
Preparation Time: 40

Recipe Ingredients:
1 pound pork tenderloin,, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 tablespoons apricot preserves, divided
4 ripe but firm fresh apricots or nectarines, halved and pitted
2 tablespoons white-wine vinegar
2 tablespoons minced shallot
2 tablespoons canola oil
1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)

Preheat grill to high.

Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.

Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.

Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

Recipe Nutrition:
Per serving: 247 calories; 10 g fat (1 g saturated fat, 5 g mono unsaturated fat); 74 mg cholesterol; 15 g carbohydrates; 25 g protein; 1 g fiber; 363 mg sodium; 653 mg potassium
Nutrition Bonus: Selenium (47% daily value), Vitamin A (40% dv), Vitamin C (30% dv), Potassium (18% dv)
1 Carbohydrate Servings
Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

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Arugula Salad with Honey-Drizzled Peaches

Arugula Salad
Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.

Author: Virginia Willis

Yield: 4 servings
Total Time: 20
Preparation Time: 20

Recipe Ingredients:
1/4 cup finely chopped toasted pecans, (see Tip)
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-ounce log goat cheese
6 cups baby arugula, (about 4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
4 firm peaches, halved and pitted
4 tablespoons honey

Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.

Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.

Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.

Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Recipe Nutrition:
Per serving: 294 calories; 16 g fat (5 g saturated fat, 7 g mono unsaturated fat); 13 mg cholesterol; 36 g carbohydrates; 8 g protein; 3 g fiber; 253 mg sodium; 404 mg potassium
Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv)
2.5 Carbohydrate Servings
Exchanges: 1 fruit, 1 vegetable, 1 carbohydrate (other), 1 high-fat meat, 1 1/2 fat

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer:
We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

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Multi-Grain Waffles with Strawberries

Strawberries and Waffles!
Serves 8

4 cups strawberries, hulled and sliced
3 Tablespoons granulated sugar
2 cups nonfat buttermilk (I didn’t have any so I added 2 Tablespoons lemon juice to 2 cups of skim milk and it worked just fine)
1/2 cup rolled oats
2/3 cup whole wheat flour
2/3 cup all purpose flour (You could use 1-1/3 cups of white whole wheat flour instead of the two flours)
1/4 wheat germ or cornmeal (I used the cornmeal because I had some)
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 Tablespoon canola oil
2 teaspoons vanilla extract

Combine the strawberries with the granulated sugar and let them sit for about a half hour until they release some juice. Preheat your waffle iron. Mix the buttermilk or fake buttermilk with the oats and let stand for about 15 minutes. Whisk the flours, wheat germ or cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir the eggs, brown sugar, oil, and vanilla into the buttermilk/oat mixture. Add the wet stuff to the dry stuff and mix just until everything is moistened. The recipe said that about 2/3 of a cup of batter covers the 8″ by 8″ waffle iron. Coat the waffle iron with cooking spray before preheating. Cook each one until the steaming slows down a lot —- about 4-5 minutes to get golden brown, crunchy waffles. Keep warm in the oven while you cook the rest. Serve hot with the strawberry topping.

Nutrition Information Per Serving:
Calories: 213
Fat: 4g m
Saturated fat: 1gm
Trans fat: 0 gm
Cholesterol: 55 mg
Carbohydrate: 36 gm
Fiber: 4 gm
Sodium: 329 mg
Protein: 8 gm

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Sleep Tips

Sleep

The following ten tips can help you achieve sleep and the benefits it provides. These tips are intended for “typical” adults, but not necessarily for children or persons experiencing medical problems.

If you have trouble falling asleep, maintaining sleep, awaken earlier than you wish, feel un-refreshed after sleep or suffer from excessive sleepiness during the day or when you wish to be alert, you should also consult your physician. Be sure to tell him/her if you have already tried these tips and for how long.

1. Maintain a regular bed and wake time schedule including weekends.
Our sleep-wake cycle is regulated by a “circadian clock” in our brain and the body’s need to balance both sleep time and wake time. A regular waking time in the morning strengthens the circadian function and can help with sleep onset at night. That is also why it is important to keep a regular bedtime and wake-time, even on the weekends when there is the temptation to sleep-in.

2. Establish a regular, relaxing bedtime routine such as soaking in a hot bath or hot tub and then reading a book or listening to soothing music.
A relaxing, routine activity right before bedtime conducted away from bright lights helps separate your sleep time from activities that can cause excitement, stress or anxiety which can make it more difficult to fall asleep, get sound and deep sleep or remain asleep. Avoid arousing activities before bedtime like working, paying bills, engaging in competitive games or family problem-solving. Some studies suggest that soaking in hot water (such as a hot tub or bath) before retiring to bed can ease the transition into deeper sleep, but it should be done early enough that you are no longer sweating or over-heated. If you are unable to avoid tension and stress, it may be helpful to learn relaxation therapy from a trained professional. Finally, avoid exposure to bright before bedtime because it signals the neurons that help control the sleep-wake cycle that it is time to awaken, not to sleep.

3. Create a sleep-conducive environment that is dark, quiet, comfortable and cool.
Design your sleep environment to establish the conditions you need for sleep — cool, quiet, dark, comfortable and free of interruptions. Also make your bedroom reflective of the value you place on sleep. Check your room for noise or other distractions, including a bed partner’s sleep disruptions such as snoring, light, and a dry or hot environment. Consider using blackout curtains, eye shades, ear plugs, “white noise,” humidifiers, fans and other devices.

4. Sleep on a comfortable mattress and pillows.
Make sure your mattress is comfortable and supportive. The one you have been using for years may have exceeded its life expectancy – about 9 or 10 years for most good quality mattresses. Have comfortable pillows and make the room attractive and inviting for sleep but also free of allergens that might affect you and objects that might cause you to slip or fall if you have to get up during the night.

5. Use your bedroom only for sleep and sex.
It is best to take work materials, computers and televisions out of the sleeping environment. Use your bed only for sleep and sex to strengthen the association between bed and sleep. If you associate a particular activity or item with anxiety about sleeping, omit it from your bedtime routine. For example, if looking at a bedroom clock makes you anxious about how much time you have before you must get up, move the clock out of sight. Do not engage in activities that cause you anxiety and prevent you from sleeping.

6. Finish eating at least 2-3 hours before your regular bedtime.
Eating or drinking too much may make you less comfortable when settling down for bed. It is best to avoid a heavy meal too close to bedtime. Also, spicy foods may cause heartburn, which leads to difficulty falling asleep and discomfort during the night. Try to restrict fluids close to bedtime to prevent nighttime awakenings to go to the bathroom, though some people find milk or herbal, non-caffeinated teas to be soothing and a helpful part of a bedtime routine.

7. Exercise regularly. It is best to complete your workout at least a few hours before bedtime.
In general, exercising regularly makes it easier to fall asleep and contributes to sounder sleep. However, exercising sporadically or right before going to bed will make falling asleep more difficult. In addition to making us more alert, our body temperature rises during exercise, and takes as much as 6 hours to begin to drop. A cooler body temperature is associated with sleep onset… Finish your exercise at least 3 hours before bedtime. Late afternoon exercise is the perfect way to help you fall asleep at night.

8. Avoid caffeine (e.g. coffee, tea, soft drinks, chocolate) close to bedtime. It can keep you awake.
Caffeine is a stimulant, which means it can produce an alerting effect. Caffeine products, such as coffee, tea, colas and chocolate, remain in the body on average from 3 to 5 hours, but they can affect some people up to 12 hours later. Even if you do not think caffeine affects you, it may be disrupting and changing the quality of your sleep. Avoiding caffeine within 6-8 hours of going to bed can help improve sleep quality.

9. Avoid nicotine (e.g. cigarettes, tobacco products). Used close to bedtime, it can lead to poor sleep.
Nicotine is also a stimulant. Smoking before bed makes it more difficult to fall asleep. When smokers go to sleep, they experience withdrawal symptoms from nicotine, which also cause sleep problems. Nicotine can cause difficulty falling asleep, problems waking in the morning, and may also cause nightmares. Difficulty sleeping is just one more reason to quit smoking. And never smoke in bed or when sleepy!

10. Avoid alcohol close to bedtime.
Although many people think of alcohol as a sedative, it actually disrupts sleep, causing nighttime awakenings. Consuming alcohol leads to a night of less restful sleep.

If you have sleep problems…
Use a sleep diary and talk to your doctor. Note what type of sleep problem is affecting your sleep or if you are sleepy when you wish to be awake and alert. Try these tips and record your sleep and sleep-related activities in a sleep diary. If problems continue, discuss the sleep diary with your doctor. There may be an underlying cause and you will want to be properly diagnosed. Your doctor will help treat the problem or may refer you to a sleep specialist.

Source: Adapted from: http://www.sleepfoundation.org/

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Blueberry Tart with Walnut Crust

Blueberry Tart with Walnut Crust

For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.

Blueberry Tart with Walnut Crust
Author: Molly Stevens

Yield: 12 servings
Total Time: 120
Preparation Time: 30
Make Ahead Tip: Refrigerate for up to 1 day.
Equipment: 9-inch removable-bottom tart pan

Recipe Ingredients:
Crust
1/2 cup walnuts, lightly toasted (see Tip)
1 cup graham cracker crumbs, preferably whole-wheat (see Note)
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt

Filling
8 ounces reduced-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
2 cups fresh blueberries

To prepare crust: Preheat oven to 325°F.

Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

Recipe Nutrition:
Per serving: 177 calories; 11 g fat (4 g saturated fat, 3 g mono unsaturated fat); 18 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 138 mg sodium; 103 mg potassium
1 Carbohydrate Servings
Exchanges: 1 carbohydrate (other), 2 fat

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

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Zucchini Rice Casserole

Zucchini Rice Casserole

We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you’re bringing it to a potluck, plan to reheat it before serving.

Author: Eating Well

Yield: 12 servings
Total Time: 120
Preparation Time: 40
Make Ahead Tip: Prepare through Step 5; cool, cover and refrigerate for up to 1 day. To finish, bake at 375°F until the casserole is hot and the cheese is melted, about 45 minutes.

Recipe Ingredients:
1-1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
4 cups diced zucchini and/or summer squash
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1-1/2 cups low-fat milk
3 tablespoons all-purpose flour
2 cups shredded pepper Jack cheese, divided
1 cup fresh corn kernels, (about 2 ears; see Tip) or frozen, thawed
2 teaspoons extra-virgin olive oil
8 ounces turkey sausage, casings removed
4 ounces reduced-fat cream cheese (Neufchâtel)
1/4 cup chopped pickled jalapeño peppers

Preheat oven to 375°F.

Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1-1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.

Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Recipe Nutrition:
Per serving: 248 calories; 9 g fat (5 g saturated fat, 1 g mono unsaturated fat); 34 mg cholesterol; 29 g carbohydrates; 13 g protein; 2 g fiber; 491 mg sodium; 273 mg potassium
Nutrition Bonus: Vitamin C (56% daily value), Vitamin A (20% dv), Calcium (16% dv).
2 Carbohydrate Servings
Exchanges: 1-1/2 starch, 1 vegetable, 1 high-fat meat

Scaling Disclaimer:
EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

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Grilled Chicken Ratatouille

Grilled Chicken Ratatouille

Give this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with Polenta and a glass of Pinot Noir.

Grilled Chicken Ratatouille

Author: EatingWell

Yield: 4 servings

Total Time: 45

Preparation Time: 45

Recipe Ingredients:

3 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh basil

1 chopped fresh marjoram

1 teaspoon salt

Canola or olive oil cooking spray

1 red bell pepper, halved lengthwise, stemmed and seeded

1 small eggplant, cut into 1/2-inch-thick rounds

1 medium zucchini, halved lengthwise

4 plum tomatoes, halved lengthwise

1 medium red onion, cut into 1/2-inch-thick rounds

4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed (see Note)

1/4 teaspoon freshly ground pepper

1 tablespoon red-wine vinegar

Preheat grill to medium-high.

Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.

Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion. As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.

Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.

Note: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast-the “tender”-removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers

Recipe Nutrition:
Per serving: 324 calories; 13 g fat (2 g saturated fat, 9 g mono unsaturated fat); 82 mg cholesterol; 16 g carbohydrates; 36 g protein; 7 g fiber; 687 mg sodium; 1063 mg potassium
Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (35% dv), Potassium (30% dv), Folate & Magnesium (20% dv)
1/2 Carbohydrate Servings
Exchanges: 3 vegetable, 4 lean meat, 2 fat

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

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Simple Ways to Improve Indoor Air Quality

  • Keep the humidity level around 40%. Air conditioning helps remove excess moisture in the summer and has the added benefit of reducing indoor pollen. Humidifiers are important for maintaining healthy levels in cold, dry, winter months.
  • Vacuum regularly and mop up afterward to remove smaller particles. A doormat outside your front door can reduce incoming dirt, as can having your family and guests remove their shoes upon entry.
  • Look for natural cleaners. Cleaning fluids can be a significant source of irritating volatile organic compounds (VOC’s). Use fragrance-free cleaners or switch to vinegar, baking soda and lemons to get a clean and fresh kitchen.
  • Limit use of pesticides indoors, especially if you have small children in your household. If you must use pesticides indoors, be sure to ventilate adequately.
  • Do not smoke inside your home. Quitting smoking is important for your health as well as your family’s health. Quitting can take time and practice. In the meantime, implement an outdoor-only policy in your household.
  • Evaluate your household for contamination of radon, lead and asbestos. Radon can leak into houses built over granite. Lead can be found in older homes with lead-based paint, and asbestos is sometimes found in older construction materials.
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Summer Squash & White Bean Sauté

Summer Squash & White Bean Sauté

Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Double it and toss the leftovers with bowtie pasta for lunch the next day. Serve with: Brown rice or bulgur. Author: EatingWell

Yield: 4 servings
Total Time: 30
Preparation Time: 30

Recipe Ingredients:
1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip below)
2 medium tomatoes, chopped
1 tablespoon red-wine vinegar
1/3 cup finely shredded Parmesan cheese
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.

Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Recipe Nutrition:
Per serving: 195 calories; 6 g fat (2 g saturated fat, 4 g mono unsaturated fat); 5 mg cholesterol; 25 g carbohydrates; 11 g protein; 8 g fiber; 600 mg sodium; 726 mg potassium
Nutrition Bonus: Vitamin C (50% daily value), Folate & Potassium (21% dv), Calcium, Magnesium & Vitamin A (15% dv)
1 Carbohydrate Servings
Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

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Spinach and Jack Cheese Bread Pudding

Spinach Bread Pudding

A delicious departure from quiche, this savory bread pudding is easier to prepare and very satisfying.

Courtesy of Vegetarian Meals, published by Hearst Books/Sterling Publishing 2007.

SERVINGS
6

COOK TIME
25

TOTAL TIME
30

INGREDIENTS
6 large eggs
2 cups low-fat milk (1%)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
pinch ground nutmeg
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Monterey Jack cheese (4 ounces)
8 slices firm bread, cut into 3/4-inch pieces

PREPARATION
1. Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread.

2. Pour mixture into lightly greased 13×9 inch ceramic or glass baking dish. Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.

3. Remove from oven; let stand 5 minutes before serving.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 280
Total Fat: 13 g
Cholesterol: 233 mg
Sodium: 545 mg
Carbohydrates: 22 g
Protein: 17 g

Note: Low-fat, reduced sodium Jack cheese can be used as well as egg substitute for those with cholesterol issues.
Originally published in Good Housekeeping

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