American

Pork Tenderloin With Cabbage and Apple Slaw

Pork Tenderloin With Cabbage and Apple Slaw

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 Pork Tenderloin With Cabbage and Apple Slaw
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
  3. Transfer the skillet to the oven and roast until the pork is cooked through, 12 to 14 minutes. Let rest at least 5 minutes before slicing.
  4. Meanwhile, in a large bowl, combine the vinegar, honey, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  5. Add the cabbage and apples and toss. Let sit for at least 5 minutes, tossing occasionally. Fold in the cilantro and serve with the pork.
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Halibut With Sugar Snap Pea Salad

Halibut With Sugar Snap Pea Salad

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 Halibut With Sugar Snap Pea Salad
Course Main Dish
Cuisine American, Seafood
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Course Main Dish
Cuisine American, Seafood
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat.
  3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
  4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  5. Serve with the salad and lime wedges.
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Gingery Salmon With Peaches

Gingery Salmon With Peaches

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 Gingery Salmon With Peaches
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  2. In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
  5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.
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Crispy Chicken and Garlicky Collards

Crispy Chicken and Garlicky Collards

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 Crispy Chicken and Garlicky Collards
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 35 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 35 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
  2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
  3. Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
  4. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.
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Chicken With Spinach and Mushrooms

Chicken With Spinach and Mushrooms

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 Chicken With Spinach and Mushrooms
An easy, throw-together date-night dish, our sautéed chicken with spinach and mushrooms is sure to leave you satisfied but not overly full.
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
  3. Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
  4. Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
  5. Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.
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Chicken with Roasted Sweet Potato Salad

Chicken with Roasted Sweet Potato Salad

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 Chicken with Roasted Sweet Potato Salad
Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
  3. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.
Recipe Notes

Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

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Hearty Chicken and Rice Soup

Hearty Chicken and Rice Soup

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 Hearty Chicken and Rice Soup
This hearty but lean meal will be sure to satisfy everyone in your family!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil.
  2. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes.
  3. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Recipe Notes

Tip: aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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