Burger with the Garden
from Better Homes and Gardens

This burger looks so delicious! I haven't tried it yet, but can't wait to!

Prep: 20 minutes Grill: 14 minutes

2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 tsp. snipped fresh thyme
1/4 tsp. cracked black pepper
1 pound 90% lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium yellow summer squash, cut lengthwise into 1/4- to 1/2-inch thick slices
2 to 4 oz. blue cheese, cut in wedges
4 hamburger buns, split and toasted
Arugula or lettuce
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)

1. For the dressing, in a screw-top jar combine olive oil, vinegar, thyme, and pepper. Cover and shake well. Set aside.
2. In a large bowl combine ground beef, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Shape ground beef into four 3/4-inch-thick patties. Brush squash slices with some of the dressing mixture. Set remaining dressing aside.
3. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (160 degrees F), turning once halfway through grilling. Place squash slices along side beef patties. Cook over medium coals for 7 to 10 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
4. To serve transfer cooked beef patties to buns. Drizzle cut side of bun tops with remaining dressing. Top burgers with arugula, squash, blue cheese, tomato, red onion, and pickle slices.

Makes: 4 servings

Nutrition Facts
Nutrition facts per serving:
Calories 426
Total Fat (g) 24
Saturated Fat (g) 8
Monounsaturated Fat (g) 11
Polyunsaturated Fat (g) 2
Cholesterol (mg) 82
Sodium (mg) 592
Carbohydrate (g) 24
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 28
Vitamin C (DV%) 10
Calcium (DV%) 16
Iron (DV%) 22
*Percent Daily Values are base on a 2,000 calorie diet

Mango Chicken Salad

from Better Homes and Gardens

4 servings
Start to Finish: 30 minutes

6 cups torn romaine lettuce
2 cups fresh blueberries
1 mango, pitted, peeled, and cut up
12 to 16 oz. chicken breast tenderloins
Salt and ground black pepper
2 Tbsp. purchased garlic butter
2 cups broccoli florets
1/2 cup bottled blue cheese Italian vinaigrette salad dressing
Crumbled blue cheese (optional)

1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
2. Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad.
3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.

Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.

Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 4 servings
Calories 381
Total Fat (g) 22
Saturated Fat (g) 5
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 1
Cholesterol (mg) 59
Sodium (mg) 469
Carbohydrate (g) 26
Total Sugar (g) 18
Fiber (g) 6
Protein (g) 24
Vitamin C (DV%) 137
Calcium (DV%) 7
Iron (DV%) 11
*Percent Daily Values are base on a 2,000 calorie diet

Arugula Salad with Berry Dressing
from Better Homes and Gardens magazine, August 2007

Prep: 25 minutes

1 cup strawberries, hulled and halved
2 Tbsp. balsamic vinegar
1 Tbsp. canola oil
1 tsp. honey
Dash of salt
2 Tbsp. chopped pistachio nuts
1 4-oz. log goat cheese (chevre)
4 cups arugula leaves
3/4 cup blackberries, blueberries, and/or raspberries
1/4 cup thin strips of shaved jicama*, optional

1. For berry dressing, in blender container combine 3/4 cup strawberries, vinegar, oil, honey, and salt. Cover; blend until smooth. Set aside. Spread pistachio nuts on piece of waxed paper. Roll goat cheese in pistachio nuts until well coated. Slice goat cheese crosswise into 8 slices.
2. Place arugula and remaining strawberries in serving dish. Top with blackberries, cheese slices, and jicama. Drizzle with berry dressing. Makes 4 servings

Nutrition Facts
Nutrition facts per serving:
Calories 166
Total Fat (g) 12
Saturated Fat (g) 5
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 2
Cholesterol (mg) 13
Sodium (mg) 147
Carbohydrate (g) 10
Total Sugar (g) 6
Fiber (g) 3
Protein (g) 7
Vitamin C (DV%) 50
Calcium (DV%) 9
Iron (DV%) 7
*Percent Daily Values are base on a 2,000 calorie diet

Savory Chicken Pot Pie
from Southern Living

*I substitute a few chicken breasts instead of thighs. This is one of Taylor's favorites!

Prep: 20 min., Cook: 20 min., Stand: 15 min., Bake: 35 min.

1 small sweet potato
12 PILGRIM'S PRIDE Boneless, Skinless Chicken Thighs, cut into bite-size pieces
1/2 teaspoon seasoned salt
1/3 cup chopped onion
1 teaspoon vegetable oil
1/4 cup butter
1/3 cup all-purpose flour
3 cups chicken broth
1 (10 3/4-oz.) can condensed cream of mushroom soup
1 (16-oz.) package frozen peas and carrots, thawed
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground pepper
1/2 (15-oz.) package refrigerated piecrust

1. Pierce sweet potato several times with a fork. Place in microwave oven, and cover with a damp paper towel. Microwave at HIGH 3 minutes or until done. Let stand 5 minutes; peel and dice. Set aside.
2. Sprinkle chicken evenly with seasoned salt. Sauté chicken and onion in hot oil in a Dutch oven over medium-high heat 5 to 8 minutes or until done. Remove chicken and onion.
3. Melt butter in Dutch oven over medium-high heat; whisk in flour, chicken broth, and soup. Reduce heat to medium-low, and cook, stirring occasionally, 3 to 4 minutes or until thickened. Stir in cooked chicken and onion, sweet potato, peas and carrots, lemon juice, and pepper. Cook, stirring often, 5 minutes or until thoroughly heated. Spoon chicken mixture into a lightly greased 13- x 9-inch baking dish.
4. Roll piecrust into 13- x 9-inch rectangle; fit over chicken mixture in baking dish. Cut several slits in top of crust for steam to escape.
5. Bake at 400° for 30 to 35 minutes or until crust is golden brown and filling is thoroughly heated. Let stand 10 minutes before serving.

Yield: Makes 8 servings

Margarita Sunrise
from Southern Living

Prep: 10 min.

Make any size batch of this recipe by simply multiplying the ingredient measurements by the desired number of servings. For larger batches, stir together all ingredients in a pitcher until powdered sugar is dissolved. Chill and serve over ice. For a sweeter drink, use 1/2 cup powdered sugar instead of 1/3 cup.

Fresh lime wedge (optional)

Margarita salt (optional)

1/3 cup fresh lime juice*

3 tablespoons orange liqueur

3 tablespoons orange juice

2 tablespoons tequila

1/3 to 1/2 cup powdered sugar

Ice

3 tablespoons club soda or lemon-lime soft drink

2 teaspoons grenadine

1. Rub rim of a chilled margarita glass with lime wedge, and dip rim in salt to coat, if desired.
2. Pour lime juice, liqueur, orange juice, tequila, and powdered sugar over ice in a cocktail shaker. Cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Add club soda or lemon-lime soft drink for a little fizz, if desired. Top with grenadine. Serve immediately.

*1/3 cup thawed frozen limeade concentrate may be substituted for fresh lime juice. Omit powdered sugar, and proceed with recipe as directed.

Yield
Makes 1 serving

Fruit Salsa with Cinnamon Crisps
from Southern Living

1 pint fresh strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped
1 kiwifruit, peeled and chopped
1/4 cup fresh lemon juice
1/4 cup sugar
1/4 teaspoon ground nutmeg
1 1/4 teaspoons ground cinnamon, divided
4 (7 1/2-inch) flour tortillas
Vegetable cooking spray
2 tablespoons sugar

Combine first 4 ingredients. Stir together lemon juice, 1/4 cup sugar, nutmeg, and 1/2 teaspoon cinnamon; toss with fruit. Chill.

Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine remaining 3/4 teaspoon cinnamon and 2 tablespoons sugar. Sprinkle over tortilla chips. Bake at 350° for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Yield
4 servings

Chicken or Steak with Balsamic BBQ Sauce
Recipe courtesy Giada De Laurentiis

For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak Salt and freshly ground pepper

For the BBQ sauce: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak: Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Basil Cheese Spread

6 fresh basil leaves
3 medium cloves garlic
1 (8-oz.) pkg. cream cheese, softened
1 cup grated Parmesan cheese
1 cup chopped walnuts
1/2 cup olive oil
fresh basil leaves for garnish

In food processor, process basil and garlic until finely chopped. Add cream cheese, Parmesan cheese, walnuts, and olive oil; process until smooth. Transfer spread mixture to a serving bowl and garnish with fresh basil leaves. Serve with assorted crackers.

Roasted Fall Vegetables
from Southern Living

Prep: 20 min., Bake: 35 min. These roasted veggies get their zing from ginger. You can also try them with ground cumin or Italian seasoning.

no-stick cooking spray
3 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium-size red bell pepper, cut into 1/2-inch pieces
1 medium-size sweet onion, coarsely chopped
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon pepper

Coat a 15- x 10-inch jelly-roll pan with cooking spray.
Place potatoes, bell pepper, and onion in pan; sprinkle evenly with salt, ginger, and pepper. Toss until vegetables are evenly coated with cooking spray.
Bake at 450° for 30 to 35 minutes or until potatoes are tender.

Yield
Makes 6 servings

White Sangria
from Southern Living

Prep: 20 min.

1 (750-milliliter) bottle dry white wine
1 cup thawed orange juice concentrate
1/3 cup thawed lemonade concentrate
1/3 cup thawed limeade concentrate
1 navel orange, sliced
1 lemon, sliced
1 lime, sliced
3 cups club soda, chilled

Stir together first 4 ingredients. Stir in half of fruit slices. Cover and chill until ready to serve. Stir in club soda just before serving. Serve over ice with remaining fruit slices.

Yield
Makes about 2 quarts