Tasty, family-pleasing recipes that
don’t take a lot of effort or ingredients
Cost per serving: $1.5
Under 400 calories
Lemon chili chicken
Active: 15
min
Total: 30
min
Serves: 4
·
1 cup long-grain white rice
·
4 scallions, thinly sliced, plus more for
serving
·
2 red chili peppers or jalapeños, (seeded for
less heat, if desired), thinly sliced
·
1 lemon, thinly sliced
·
4 6-oz boneless, skinless chicken breasts
·
1 Tbsp Dijon mustard Kosher salt and pepper
·
2 Tbsp olive oil
·
1 lb asparagus
Lemon
chili chicken
1. Heat the oven to 425°F. Cook the rice according to package
directions. Tear off four 12-in. squares of parchment paper.
2. Divide the scallions, peppers and lemon among the squares. Brush the
chicken with the mustard and season with ½ tsp each salt and pepper; place on
top of the lemon and scallions.
3. Drizzle the chicken with 1 tbsp oil. Bring the parchment ends
together and twist to seal and form loose packets. Place on a baking sheet and
roast until the chicken is cooked through, 15 minutes.
4. Meanwhile, on a large rimmed baking sheet, toss the asparagus with
the remaining tbsp oil and season with ¼ tsp each salt and pepper. Roast (on
the rack below the chicken) until golden brown and tender, 10 to 12 minutes.
5. Carefully open the packets (hot steam will escape). Serve the
chicken and vegetables with the asparagus and rice. Sprinkle with additional
scallions, if desired.
Per serving:
293 Cal, 11.5 g Fat (2 g Sat Fat), 109 mg Chol, 667 mg Sod, 39 g Pro, 8 g Car,
3 g fiber
Salmon with corn and avocado succotash
Active: 20
min
Total: 20
min
Serves: 4
Cost Per serving: $2.9
·
2 tbsp olive oil
·
1 1¼-lb piece skinless salmon fillet, cut into
·
4 pieces
·
1 tsp cayenne pepper kosher salt and pepper
·
2 Tbsp fresh lime juice, plus lime wedges for
serving
·
2½ cups fresh corn kernels (from 2 large ears)
·
6 oz green beans cut into ¼-in. pieces
·
2 plum tomatoes, cut into ½-in. pieces
·
½ medium red onion, finely chopped
·
1 avocado, cut into ½-in. pieces
·
¼ cup fresh basil leaves, torn
Salmon
with corn and avocado succotash
1. Heat 1 Tbsp oil in a large skillet over medium-high heat. Season the
salmon with the cayenne and ½ tsp salt and cook until golden brown and opaque
throughout, 3 to 4 minutes per side.
2. Meanwhile, in a large bowl, whisk together the lime juice, remaining
Tbsp oil and ½ tsp each salt and pepper. Add the corn, green beans, tomatoes
and onion and toss to combine. Fold in the avocado and basil and serve with the
salmon and lime wedges, if desired.
Per serving:
485 Cal, 24 g Fat (4 g Sat Fat), 108 mg Chol, 586 mg Sod, 44 g Pro, 27 g Car, 6
g Fiber
Love your leftovers
For easy fish tacos, flake any extra salmon
and tuck it into warm tortillas. Top with succotash, sour cream and chopped
cilantro.
