Warm, soothing recipes for the cool, harsh winter.
Sun-Dried Tomato Stuffed Eggs
Makes 6 servings
4 cups water
6 large eggs
1/3 nonfat plain Greek yogurt
2 ½ tablespoons chopped smoked sun-dried tomatoes (not in oil), divided
1 teaspoon Dijon mustard
1 ½ tablespoons chopped fresh basil leaves, divided
¼ teaspoon fine table salt
1/8 teaspoon freshly ground black pepper
½ teaspoon extra-virgin olive oil
2 tablespoons seasoned breadcrumbs
- In a large saucepan, add water and eggs and bring to a boil over high heat.
- Remove saucepan from heat, cover and let stand for 15 minutes (add 2 minutes if the eggs were not room temperature).
- Rinse eggs under cold water and peel off shells.
- Cut each egg in half, separate the whites from the yolks and place each white on a plate and all yolks in a small bowl.
- To the bowl of yolks, add yogurt, 2 tablespoons sun-dried tomatoes, mustard, 1 tablespoon basil, salt and pepper. Stir until creamy.
- In a small skillet over medium heat, add oil and breadcrumbs. Stir until breadcrumbs are lightly browned and toasted.
- Remove from heat and set aside.
- Fill each egg with approximately 1½ tablespoons of yolk mixture.
- Garnish with a small piece of sun-dried tomato and sprinkle with basil and toasted breadcrumbs.
Note: This recipe can be made up to 24 hours in advance, but do not add garnish and breadcrumbs until ready to serve.
Nutrition per serving (2 egg halves): Calories 92; Fat 1g; Carbohydrate 4g; Protein 8g.
Recipe from Food and Nutrition Magazine: https://foodandnutrition.org/september-october-2017/sun-dried-tomato-stuffed-eggs/
Lemon Garlic Chicken & White Beans
Makes approximately 12 servings
1 ½ tablespoons olive oil
3 bone-in chicken thighs, skin and fat removed
4 cloves garlic, sliced
¼ teaspoon dried oregano
1 ½ tablespoons lemon juice, more to taste
1 15 ounce can no salt-added cannellini or other white beans, undrained
½ tablespoon chopped parsley
Freshly ground black pepper, to taste
1/3 teaspoon kosher salt
- In a large heavy pot, heat the oil until shimmering hot over medium heat. Sauté the chicken until browned, 3-4 minutes per side. Remove to a plate.
- Reduce the heat to low. Add the garlic and sauté until it starts to color, about 1 minute.
- Stir in the oregano and cook, stirring constantly, for 30 seconds.
- Stir in the lemon juice and beans with their liquid.
- Return the chicken and any juices to the pot. Cover and gently simmer until the chicken is tender and cooked through, 15-20 minutes.
- Stir in the parsley. Season with pepper and up to ¾ teaspoon of salt.
Nutrition per serving (1/2 cup): Calories 140; Fat 7g; Carbohydrates 11g; Protein 11g.
Recipe from Nutrition Acton Healthletter: March 2017. “Low’n Slow” written by Kate Sherwood