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Tuna Salad-Stuffed Tomatoes with Arugula

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Tuna Salad-Stuffed Tomatoes with Arugula
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tbsp. of the dressing to a large bowl and set aside.
  2. Slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Chop enough of the tops to equal 1/2 cup and add to the medium bowl. Scoop out the tomato pulp using a teaspoon or melon baller. (Discard the pulp or save for another use.)
  3. Add tuna, celery, onion, olives and thyme to the medium bowl, gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.
  4. Add beans and arugula to the dressing in the large bowl and toss to combine. Divide the salad among 4 plates and top each with a stuffed tomato.
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Zucchini/Squash Parmesan Crisps

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Zucchini/Squash Parmesan Crisps
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Course Side Dish
Prep Time 15 minutes
Cook Time 27 minutes
Servings
servings
Course Side Dish
Prep Time 15 minutes
Cook Time 27 minutes
Servings
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Instructions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with foil and spray lightly with zero-calorie cooking spray.
  3. Slice zucchini or squash into 1/4 inch-thick rounds.
  4. Spray both sides of rounds with Zero-calorie cooking spray.
  5. In a shallow baking dish, combine finely ground TVP, Reduced Fat Parmesan Cheese, salt and pepper.
  6. Add additional seasonings if desired.
  7. Place rounds in TVP mixture, coating both sides of each rounds, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
  8. Place rounds in a single layer on baking sheet.
  9. Sprinkle any remaining TVP mixture over the rounds.
  10. Bake for about 22 to 27 minutes, until golden brown.
  11. (There is no need to flip them during baking - - they crisp up on both sides as is.)
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Vertically Grilled Whole Chicken

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Vertically Grilled Whole Chicken
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 85 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 85 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat a grill for indirect, medium-heat cooking (about 400 degrees F)
  2. Remove giblets from chicken and trim excess skin and fat. Loosen the skin over the breast and thigh meat. Rub oil, salt and pepper under the skin onto the breast meat and leg meat, and on the skin and inside the cavity.
  3. Hold the chicken upright and fit the opening of the cavity over a vertical grilling rack.
  4. If using a gas grill, turn off part of the grill (leaving 1 to 2 burners lit, depending on your grill). Place the chicken on the rack over the unlit part of the grill. Close the lid and grill until the chicken is very tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 1 1/4 to 1 1/2 hours. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.) Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving.
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Sausage-and_Quinoa-Stuffed Zucchini

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Sausage-and_Quinoa-Stuffed Zucchini
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Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Servings
servings
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Servings
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Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add sausage and onion and cook, breaking the sausage into small pieces, until no longer pink, about 5 minutes. Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from heat and stir in tomatoes and marjoram.
  2. Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. (Discard the pulp.) Place the zucchini in a microwave-safe dish and sprinkle with pepper and salt. Cover and microwave on High until tender-crisp, 3 to 4 minutes. Uncover.
  3. Position rack in upper third of oven; preheat broiler to high.
  4. Transfer zucchini to broiler-safe pan (or pans). Fill with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until cheese is melted, about 2 minutes.
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Southwestern Steak Salad

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Southwestern Steak Salad
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Course Main Dish, Salads
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Course Main Dish, Salads
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Position oven rack about 3 inches from heat source; preheat broiler to high. Coat a broiler-safe pan with cooking spray.
  2. 2. Sprinkle steak with cumin, 1/2 tsp. salt and pepper. Place on the prepared pan and broil, turning once, until an instant-read thermometer inserted in the thickest part registers 125-130 degrees for medium-rare, 3 to 6 minutes per side. Let rest for 5 minutes. Thinly slice across the grain, then chop into bite-size pieces.
  3. Meanwhile, whisk sour cream, oil vinegar, chipotles to taste and the remaining 1/4 tsp. salt in a large bowl. Transfer 4 tbsp. of the dressing to a small bowl. Add romaine, corn and avocado to the large bowl; toss to coat. Divide the salad and tomato wedges among 4 plates. Top each with cheese, the chopped steak and 1 tbsp. of the reserved dressing.
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Mozzarella, Basil and Zucchini Frittata

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Mozzarella, Basil and Zucchini Frittata
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Course Side Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Course Side Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Position rack in upper third of oven; preheat broiler.
  2. Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
  3. Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand 3 minutes. Top with basil.
  4. To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
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Mussels with Italian Turkey Sausage, Tomato and Basil

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Mussels with Italian Turkey Sausage, Tomato and Basil
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings
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Instructions
  1. Heat oil in a large pot over medium heat. Add sausage, garlic and shallot and cook, breaking up the sausage into small pieces, until it is cooked through, 5 to 7 minutes.
  2. Add tomatoes, wine and pepper and bring to a boil over high heat.
  3. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes.
  4. Remove from heat and discard any unopened mussels.
  5. Serve with the sauce from the pot, sprinkled with basil.
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TIP: To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous "beard" that might be pinched between the shells; the "beards" of most cultivated mussels are already removed.:

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Southern Ratatouille

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Southern Ratatouille
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Course Main Dish
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 40 minutes
Servings
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Course Main Dish
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 40 minutes
Servings
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Instructions
  1. Heat oil in a large pot over high heat. Add zucchini, eggplant, onion, poblano and bell pepper. Cook, stirring often, until the vegetables are seared and starting to soften, about 5 minutes. Stir in okra, tomatoes, water, thyme, salt and pepper; bring to a boil.
  2. Reduce heat to maintain a low simmer; partially cover and simmer, stirring often, until the vegetables are tender, 15 to 20 minutes. Remove from heat and stir in garlic and basil. Serve warm, at room temperature or even cold.
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Grilled Okra and Hot Peppers

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Grilled Okra and Hot Peppers
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Course Freebie, Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Course Freebie, Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. Place a grill basket on the grill and preheat on high for 10 minutes. (Or position oven rack 5 inches from heat source; preheat broiler to high.)
  2. Combine okra, peppers, oil, salt and pepper in a large bowl. Transfer to the grill basket (or to a rimmed baking sheet).
  3. Grill (or broil) until the okra is bright green and just tender, stirring occasionally, 8 to 10 minutes.
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Grilled Leg of Lamb with Mint-Garlic Rub

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Grilled Leg of Lamb with Mint-Garlic Rub
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Course Main Dish
Prep Time 220 minutes
Cook Time 200 minutes
Servings
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Course Main Dish
Prep Time 220 minutes
Cook Time 200 minutes
Servings
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Instructions
  1. Finely chop mint, parsley and garlic and combine in a small bowl. Stir in oil, salt and pepper.
  2. Pat lamb dry. If you have metal skewers, thread 2 through the lamb horizontally to help the meat hold together and make it easier to flip on the grill. (If you don't have skewers, just be sure you have long sturdy tongs.) Rub the herb mixture evenly over the lamb. Cover and refrigerate for at least 3 hours or up to 1 day to allow the flavors to penetrate.
  3. About 1 hour before you're ready to grill remove the lamb from the refrigerator.
  4. Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push he coals to one side.
  5. Grill the lamb over direct heat until an instant-read thermometer inserted horizontally into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 10 to 15 minutes per side. If the meat is getting to charred, occasionally move it to the cooler part of the grill. (Alternatively, place the lamb in a roasting pan and roast in the oven at 425 degrees F until it reaches the desired temperature, 25 to 35 minutes.)
  6. Place the lamb on a clean cutting board, tent with foil and let rest 10 minutes before slicing.
Recipe Notes

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Call your butcher a day or two in advance and ask them to "butterfly" a boneless leg of lamb for you (that is, open it up to a large, flat cut of meat) as well as trim off most of the visible fat.:

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