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Choco-Cherry Granola Bars

ACTIVE TIME: 15 MINUTES    

TOTAL TIME: 1 HOUR 15 MINUTES    

MAKES 14 SERVINGS

INGREDIENTS

DIRECTIONS

2  cups old-fashioned oats

1.  Line large baking sheet with parchment paper.

½  cup quinoa

2.  In large bowl, combine oats, quinoa, chia seeds, ½  cup chia seeds

almonds, cherries and chocolate.

½  cup sliced almonds

½  cup dried cherries

3.  In small saucepan on low, heat almond butter, ½  cup chopped dark 

honey, coconut oil and salt until melted and chocolate

smooth, stirring occasionally. Stir in prune puree.

¾  cup creamy almond butter

⅓  cup honey

4.  Pour almond butter mixture over oat mixture and 2  tablespoons coconut oil

stir to combine.

½  teaspoon salt

5.  With hands, form into bars using about ⅓ cup ½  cup pureed prunes (from  

about 1 cup whole prunes)

mixture for each; place on prepared sheet and refrigerate until set, about 1 hour. Store in refrigerator in airtight container for up to 3 weeks. PER SERVING: About 300 calories, 17 g fat (4 g saturated), 7 g protein, 105 mg sodium, 35 g carbohydrates, 6 g fiber

Easy Yogurt Dip

ACTIVE TIME: 5 MINUTES    

 TOTAL TIME: 5 MINUTES    

 MAKES 2 SERVINGS

INGREDIENTS

DIRECTIONS

1  7-ounce container Greek 

1.  In medium bowl, combine yogurt, feta, scallion, yogurt

mint and lemon juice and season with pepper.

2  tablespoons crumbled feta

1  scallion, finely chopped

2.  Place dip in a serving dish with veggies on the side 1  tablespoon mint, chopped

for dipping. Dip will keep in refrigerator for 2 days.

2  teaspoons fresh lemon juice

PER SERVING: About 125 calories, 7 g fat (4 g saturated), Pepper

11 g protein, 125 mg sodium, 6 g carbohydrates, 0.5 g fiber Vegetables, such as sliced 

cucumbers, snap peas and 

  TRY THIS    Drizzle this dip over a grain bowl or gril ed radishes, for serving

meat.

TEST KITCHEN TIP

These bars also make a tasty  

grab-and-go breakfast.

Butternut Mole Enchiladas

ACTIVE TIME: 25 MINUTES    

TOTAL TIME: 1 HOUR    

 MAKES 6 SERVINGS

INGREDIENTS

DIRECTIONS

For the squash

1.  Heat oven to 400°F. On large rimmed baking sheet, 2  pounds butternut squash, 

toss squash with oil, chile powder and a pinch each peeled, seeded and cut into 

½-inch pieces

salt and pepper. Roast until tender, 15 to 20 minutes. 

1  tablespoon extra virgin olive oil

Set aside. Lower oven temperature to 350°F.

¼  teaspoon chile powder

2.  Meanwhile, make the mole sauce: In blender, puree Kosher salt and pepper

tomato sauce, garlic, onion, chipotle chile and 

For the mole sauce

1  15-ounce can tomato sauce

adobo sauce, lime juice, cinnamon, salt and pepper 2  cloves garlic

until smooth. Transfer mixture to small saucepan ½  small onion, chopped

and simmer on medium heat for 4 minutes. Add 1  chipotle in adobo, plus 

peanut butter and chocolate, stirring until melted 1 tablespoon adobo sauce

and smooth. Remove from heat.

1  tablespoon fresh lime juice

½  teaspoon ground cinnamon

3.  Coat a 9- by 13-inch baking dish with nonstick ¼  teaspoon salt

cooking spray, then spread one-third of the mole ¼  teaspoon pepper

sauce on the bottom. Fill each tortilla with a scant ¼  cup smooth peanut butter

¼ cup squash and 1 tablespoon each black beans 3  ounces semisweet chocolate

and queso fresco. Roll and place seam side down in 

For the enchiladas

prepared dish.

12  soft corn tortillas

1  15-ounce can black beans, 

4.  Spoon another one-third of mole over top, cover rinsed

and bake 20 minutes. Uncover, spread with 4  ounces queso fresco, crumbled, 

plus more for topping

remaining mole and bake 5 minutes more. Remove 1  avocado, cut into chunks

from oven and top with avocado and queso fresco, Toasted pumpkin seeds and 

and pumpkin seeds and cilantro, if desired.

chopped cilantro (optional) PER SERVING: About 490 calories, 25 g fat (8 g saturated), 15 g protein, 865 mg sodium, 60 g carbohydrates, 13 g fiber

Sheet-Pan Chickpea Chicken

ACTIVE TIME: 5 MINUTES    

TOTAL TIME: 30 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

1  15-ounce can chickpeas, 

1.  Heat oven to 425°F. On large rimmed baking sheet, rinsed

toss chickpeas and peppers with 1 tablespoon oil, 1  16-ounce bag mini sweet 

salt and pepper.

peppers

2  tablespoons olive oil, 

2.  In small bowl, whisk together harissa and divided

remaining 1 tablespoon oil. Rub chicken with ¼  teaspoon salt

harissa mixture, and then nestle among chickpeas ¼  teaspoon pepper

and peppers. Roast until chicken is golden brown 2  tablespoons harissa

and cooked through, 20 to 25 minutes.

4  small skin-on chicken legs 

(about 2½ pounds)

3.  Toss with cilantro before serving.

Chopped cilantro, for serving

PER SERVING: About 630 calories, 42 g fat (10 g saturated), 39 g protein, 600 mg sodium, 22 g carbohydrates, 6 g fiber   TEST KITCHEN TIP    Sheet-pan meals are a quick and easy way to get dinner on the table in minutes.  

Try some of these other combinations:

 M Italian sausage, apples and sliced cabbage  M Salmon fil ets and halved Brussels sprouts  M Sheet-pan nachos: Layer chips with cooked ground beef, pinto beans and grated cheese. Bake until cheese melts and then top with diced avocado and salsa.

MAKE AHEAD

The tortillas can be filled, wrapped 

and frozen up to 2 months without 

the sauce. Or you can keep the whole 

casserole assembled in the fridge  

for up to a day before baking.

Rotisserie-Chicken Cobb Salad

ACTIVE TIME: 20 MINUTES    

 TOTAL TIME: 20 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

2  tablespoons extra virgin 

1.  In large bowl, combine oil and vinegar with salt and olive oil

pepper. Stir in plum tomatoes.

2  tablespoons red wine 

vinegar

2.  From rotisserie chicken, shred 3 cups of meat. Stir ½  teaspoon salt

meat into dressing along with avocado, bacon and ½  teaspoon pepper

crumbled blue cheese.

2  plum tomatoes, diced

1  rotisserie chicken

3.  Serve over 4 thick slices iceberg lettuce; top with 1  avocado, diced

grated hard-boiled egg.

4  slices cooked bacon, 

PER SERVING: About 425 calories, 37 g fat (9 g saturated), broken into pieces

27 g protein, 955 mg sodium, 12 g carbohydrates, 5 g fiber ¼  cup crumbled blue cheese

4  thick slices iceberg lettuce, 

  TEST KITCHEN TIP    We get it — some nights you need for serving

your roast chicken served faster than it can take to 1  hard-boiled large egg, 

cook from scratch. Enter the magical timesaver that is grated, for topping

a rotisserie chicken. Available at many supermarkets, it’ll al ow you to get dinner on the table in mere minutes.

MAKE AHEAD

Prep the carrots, peppers 

and onions and refrigerate in 

containers for up to two days.

Mini Meatbal s with Garlicky Tomatoes

ACTIVE TIME: 45 MINUTES    

TOTAL TIME: 45 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

1  3-inch piece baguette 

1.  Tear the baguette into pieces and soak in ¼ cup (about 1 ounce)

water until absorbed, then squeeze out all moisture 2  large eggs

and transfer to large bowl. Add eggs, chopped 4  cloves garlic, 2 finely 

garlic, chopped spinach, Parmesan, oregano, salt chopped and 2 crushed 

with press, divided

and pepper and mix to combine. Add beef and mix 2  cups packed baby spinach, 

until combined.

1 cup finely chopped and 

1 cup finely sliced, divided

2.  Heat broiler and line a rimmed baking sheet with ¼  cup finely grated Parmesan

nonstick foil. Shape mixture into tiny balls (about ½  teaspoon dried oregano

1 level teaspoon each, about 92 balls) and place on ½  teaspoon salt

prepared baking sheet. Broil until browned, 6 to ½  teaspoon pepper

8 minutes.

1  pound ground beef

3.  Arrange tomatoes, cut sides up, on second baking 1  pound Campari tomatoes, 

halved

sheet. Drizzle with oil and sprinkle tops with 1  tablespoon extra virgin olive 

pressed garlic and pinch each salt and pepper. 

oil

Broil until garlic is fragrant, 3 to 4 minutes. Serve meatballs with tomatoes and sliced spinach. PER SERVING: About 310 calories, 16.5 g fat (5.5 g saturated), 29 g protein, 505 mg sodium, 11 g carbohydrates, 2 g fiber   

Pork and Veggie Stir-Fry

ACTIVE TIME: 25 MINUTES    

 TOTAL TIME: 25 MINUTES    

 MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

1  cup long-grain white rice

1.  Cook rice per package directions. In small bowl, 2  tablespoons hoisin sauce

whisk together hoisin, lime juice and water; set 1  tablespoon fresh lime juice

aside.

1  tablespoon water

2.  Heat 1 tablespoon oil in large skillet over 4  tablespoons canola oil, 

divided

medium heat. Add mushrooms and cook, tossing 4  ounces shiitake mushrooms, 

occasionally, until golden brown and tender, about sliced

5 minutes; transfer to a plate.

2  carrots, julienned

1  red bell pepper, thinly sliced

3.  Add another 1 tablespoon oil to skillet, then carrots, ½  small red onion, thinly sliced

bell pepper and onion and cook, tossing frequently, ½  pound pork tenderloin, 

until vegetables are just tender, 4 to 5 minutes. 

thinly sliced

Transfer to plate with mushrooms.

¼  teaspoon salt

4.  Heat remaining 2 tablespoons oil in skillet over ¼  teaspoon pepper

medium-high heat. Season pork with salt and 1  cup bean sprouts (optional)

pepper and cook, tossing occasionally, until Thinly sliced scallions, for 

topping

browned, 3 to 4 minutes. Add hoisin mixture and Toasted sesame seeds, for 

cook for 1 minute.

topping

5.  Return vegetables to skillet, add bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes. Serve over rice and sprinkle with scallions and sesame seeds. PER SERVING: 405 calories, 3.5 g fat (1.5 g saturated), 17 g protein, 305 mg sodium, 52 g carbohydrates, 3.5 g fiber   

MAKE AHEAD

Cook the meatballs and refrigerate for 

up to four days. Warm in the microwave  or oven along with the tomatoes

Roasted Squash Couscous Salad

ACTIVE TIME: 15 MINUTES    

 TOTAL TIME: 35 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

1  medium butternut squash, 

1.  Heat oven to 450°F. On rimmed baking sheet, peeled, seeded and cut into 

toss the squash with 1 tablespoon oil, salt and ½-inch pieces

pepper. Roast until golden brown and tender, 20 to 2½  tablespoons extra virgin 

olive oil, divided

25 minutes. Meanwhile, cook the pearl couscous ½  teaspoon salt

per package directions. Drain and refrigerate until ½  teaspoon pepper

ready to use.

1½  cups pearl couscous

2.  In large bowl, whisk together balsamic vinegar, 2  tablespoons balsamic 

vinegar

honey and remaining 1½ tablespoons oil. Toss in 2  teaspoons honey

red onion and let sit 5 minutes.

½  small red onion, sliced

3.  Toss couscous with onion mixture, then fold in 4  cups baby arugula

squash, arugula, almonds and pecorino.

½  cup blanched almonds, 

toasted and chopped

PER SERVING: About 620 calories, 21.5 g fat (4.5 g saturated), 21 g protein, 435 mg sodium, 89 g carbohydrates, 10 g fiber ½  cup pecorino cheese, 

shaved with peeler

Butternut Squash and White Bean Soup

ACTIVE TIME: 20 MINUTES    

 TOTAL TIME: 45 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

2  tablespoons extra virgin 

1.  Heat 1 tablespoon oil in nonstick skillet on medium olive oil, divided

heat. Add squash and cook, covered, stirring 1  large butternut squash, 

occasionally, 8 minutes.

peeled, seeded and cut into 

½-inch pieces

2.  Meanwhile, heat remaining oil in Dutch oven 1  onion, chopped

on medium heat. Add onion and cook, covered, 2  cloves garlic, finely 

chopped

stirring occasionally, for 6 minutes. Stir in garlic 1  1-inch piece fresh ginger, 

and ginger and cook 1 minute more.

peeled and finely chopped

3.  Add broth, thyme and butternut squash to onion 6  cups low-sodium chicken 

broth

mixture and bring to a boil. Using a fork, mash 6  sprigs fresh thyme

white beans and add to the soup along with 1  15-ounce can white beans, 

chickpeas.

rinsed

1  15-ounce can chickpeas, 

4.  Cook couscous per package directions; fluff with rinsed

a fork and fold in pistachios, apricots, cilantro and ½  cup couscous

scallion. Serve soup topped with couscous mixture.

¼  cup roasted pistachios, 

PER SERVING: About 560 calories, 15.5 g fat (2 g saturated), finely chopped

26 g protein, 385 mg sodium, 88 g carbohydrates, 19 g fiber ¼  cup dried apricots, finely 

chopped

¼  cup fresh cilantro, chopped

1  scallion, sliced

MAKE AHEAD

All the vegetables for this salad can 

be chopped and portioned ahead of 

time and stored in the refrigerator 

overnight. You can also roast the 

squash and cook the couscous a day in 

advance; refrigerate separately for up 

to three days. Once tossed, the salad 

will last for a day in the refrigerator.

Best-Ever Granola

ACTIVE TIME: 30 MINUTES     TOTAL TIME: 1 HOUR 15 MINUTES     MAKES 14 SERVINGS (7 CUPS) INGREDIENTS

DIRECTIONS

¾  cup pure maple syrup

1.  Heat oven to 300°F. Line large rimmed baking ½  cup extra virgin olive oil 

sheet with parchment paper. In large bowl, combine or extra virgin coconut oil 

maple syrup, oil, sugar and salt. Add oats, coconut (melted)

flakes, and sunflower and pumpkin seeds and stir 2  tablespoons turbinado sugar 

(we used Sugar in the Raw)

to evenly coat.

1  teaspoon salt

2.  Spread mixture onto prepared baking sheet and 3  cups old-fashioned rolled 

oats

bake, stirring every 15 minutes, until granola is 1  cup unsweetened coconut 

light-golden brown and dry, 45 to 55 minutes. Let flakes

cool completely.

¾  cup raw sunflower seeds

PER SERVING: About 295 calories, 19 g fat (5 g saturated), ¾  cup raw pumpkin seeds

6 g protein, 140 mg sodium, 29 g carbohydrates, 4 g fiber   TRY THIS  

Ginger-Pecan Granola: Omit pumpkin seeds and reduce sunflower seeds to ½ cup. Add 1½ cups raw pecans (roughly chopped). Bake granola per recipe instructions, tossing with 1½ tablespoons grated peeled fresh ginger (from one 2-inch piece) when it comes out of oven.

Sweet and Spicy Granola: Omit coconut flakes and increase pumpkin and sunflower seeds to 1½ cups each. 

Bake granola per recipe instructions, tossing with 1½ 

teaspoon ground cinnamon and 1 teaspoon chipotle chile powder when it comes out of oven.

  BIG BATCH    Double the recipe and store in an airtight container; it will keep up to 2 weeks.

SAME INGREDIENTS,  

NEW MEAL!

Buy 2 large butternut squash.  

Peel, seed and chop the squash into 

½-inch pieces. Reserve one-quarter  

of the pieces for this soup, and  

use the rest for the Butternut Mole Enchiladas