grilled-eggplantFive tasty weeknight recipes that require minimal time, effort and ingredients

VEGETARIAN
grilled eggplant parmesan pizza

ACTIVE: 25 MIN I TOTAL: 25 MIN I SERVES 4

1 lb pizza dough, thawed if frozen
3 Tbsp olive oil
2 small eggplants (about 1 lb total),sliced 1/4 in. thick
2 medium tomatoes (about 1 lb total),cut into l-in. wedges
Kosher salt and pepper
1/2 cup fresh basil leaves, torn
1/2 cup ricotta cheese


1 Heat grill to medium. Shape the pizza dough into two 10-in. rounds. Place on a baking sheet and brush top of each round with 1 tsp of the oil.

2 Brush the eggplant slices and tomato wedges with 2 Tbsp of the oil and season with 1/4 tsp each salt and pepper. Grill the eggplant, covered, until slightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes until slightly charred, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

3 Place the pizza dough oiled side down on the grill and cook, covered, until the tops begin to bubble and the bottoms become crisp, about 2 minutes. Brush the tops of the dough with the remaining 2 tsp oil. Turn over and grill until golden brown and crisp. about 2 minutes more.

4 Transfer the grilled dough back to the baking sheet or to a cutting board. Top with the eggplant, tomatoes and basil.Dollop with the ricotta and sp rinkle with pepper, if desired.

PER SERVING: 459 CAL, 17 G FAT (4 G SAT FAT), 16 MG CHOL, 732 MG SOD, 16 G PRO, 63 G CAR, 5 G FIBER

prep tip Shaping pizza dough can be tricky. If it shrinks back as you stretch it, let it rest for 5 to 10 minutes before trying to shape it again.



HEART-HEALTHYpork-tenderloin

pork tenderloin with summer succotash

ACTIVE: 25 MIN I TOTAL 25 MIN I SERVES 4

2 Tbsp olive oil
1 1 1/4-lb pork tenderloin
1 1/2 tsp chili powder
Kosher salt and pepper
1 onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper, cut into 1/4-in. pieces
1 10-oz pkg frozen lima beans, thawed
1 cup fresh corn kernels (from 1 ear)
1 Tbsp red-wine or sherry vinegar


1 Heat oven to 400°F. Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the pork with the chili powder, 1/2 tsp salt and 1/4 tsp pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

2 Transfer the pork to a baking sheet and roast until a thermometer registers 145°F, 12 to 14 minutes. Transfer the pork to a cutting board and let rest for at  least 5 minutes before slicing.

3 Meanwhile. wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the onion, garlic, bell pepper, 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes.

4 Add the lima beans and corn and cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat and stir in the vinegar. Serve with the pork.

PER SERVING: 384 CAL, 10 G FAT (2 G SAT FAT), 93 MG CHOL, 588 MG SOD, 41 G PRO, 31 G CAR, 7G FIBER

prep tip The succotash is delicious hot, at room temperature or cold. Make a double batch (it can be refrigerated for up to 3 days) and serve it with grilled chicken,poached salmon or seared lamb chops.



SLOW COOKER
asian-beef-tacos
asian beef tacos

ACTIVE: 15 MIN I TOTAL: 6 HR 15 MIN OR 8 HR 15 MIN I SERVES 4

1/4 cup low-sodium soy sauce
1/4 cup honey
6 cloves garlic, finely chopped
1 Tbsp grated ginger
1 to 2 tsp chili garlic sauce
1/4 tsp ground cinnamon
1 1/2 lb flank steak, cut crosswise into 2 1/2-in.-thick strips
4 scallions, cut into 2 1/2-in. pieces
1/2 small head iceberg lettuce,thinly sliced (about 4 cups)
1/2 cup fresh cilantro leaves
1 Tbsp rice vinegar
8 small flour tortillas
Toasted sesame seeds (optional)


1 In a 5-to 6-qt slow cooker, combine the soy sauce, honey, garlic, ginger, chili garlic sauce and cinnamon. Add the beef and turn to coat. Cover and cook until the meat is tender and shreds easily, on low for 7 to 8 hours or on high for 5 to 6 hours.

2 Fifteen minutes before serving, thinly slice the scallions lengthwise. In a bowl, toss the lettuce, scallions, cilantro and vinegar. Serve the beef in the tortillas and top with the lettuce mixture. Sprinkle with the sesame seeds, if using.

PER SERVING: 542 CAL, 17 G FAT (10 G SAT FAT), 111 MG CHOl, 1,081 MG SOD, 42 G PRO, 51 G CAR, 4 G FIBER

prep tip To toast sesame seeds, heat a skillet over medium heat; add the seeds and cook, stirring constantly, until golden brown. Transfer immediately to a plate (they will continue to cook).



UNDER 400 CALORIESgrilled-chicken-caesar

grilled chicken caesar

ACTIVE: 20 MIN I TOTAL: 20 MIN I SERVES 4

2 Tbsp fresh lemon juice
2 tsp Dijon mustard
1 clove garlic, finely chopped
1/4 tsp Worcestershire sauce
2 Tbsp grated Parmesan,plus more shaved, for serving
1 anchovy fillet, finely chopped (optional)
2 Tbsp plus 3 tsp olive oil
Kosher salt and pepper
4 6-oz boneless, skinless chicken breasts
2 hearts of romaine, Quartered lengthwise


1 Heat grill to medium-high. In a small bowl, whisk together the lemon juice, mustard, garlic, Worcestershire, grated Parmesan, anchovy (if using), 2 Tbsp of the oil, and 1/4 tsp each salt and pepper; set aside.

2 Brush the chicken with 1 tsp of the oil and season with 1/2 tsp salt and 1/4 tsp pepper. Grill until cooked through,5 to 6 minutes per side. When the chicken has 3 minutes left to cook, brush the romaine with the remaining 2 tsp oil and grill, turning occasionally, until slightly charred and beginning to wilt, 2 to 3 minutes.

3 Transfer the lettuce and chicken to plates, drizzle with the vinaigrette and sprinkle with the shaved Parmesan, if desired.

PER SERVING: 299 CAL, 15 G FAT (3 G SAT FAT), 96 MG CHOL, 549 MG SOD, 36 G PRO, 4 G CAR, 1 G FIBER

serving tip Try this dish with roasted garlic toasts: Place cloves of garlic on heavyduty foil, drizzle with oil and close foil to form a pouch. Grill the pouch, shaking often, until the garlic is soft, 12 minutes; squeeze from skins and spread on toast.



20-MINUTE MEAL
linguine-and-clam-sauce
linguine and clam sauce

ACTIVE: 20 MIN I TOTAL: 20 MIN I SERVES 4

12 oz linguine
2 Tbsp olive oil
3 cloves garlic, thinly sliced
1 cup dry white wine
2 beefsteak tomatoes, chopped
1/4 tsp crushed red pepper
Kosher salt
20 littleneck or Manila clams, rinsed
1/4 cup fresh flat-leaf parsley,roughly chopped
Crusty bread, for serving


1 Cook the linguine according to package directions; drain and return it to the pot.

2 Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until it begins to brown, 1 minute. Add the wine, tomatoes,red pepper and 1/2 tsp salt, and bring to a boil.

3 Add the clams and simmer, covered, until they open, 4 to 6 minutes. Toss the linguine with the clam sauce and parsley. Serve with the bread, if desired.

PER SERVING: 464 CAL, 9 G FAT (1 G SAT FAT), 22 MG CHOL, 694 MG SOD, 24 G PRO, 72 G CAR, 4 G FIBER

prep tip Select clams with tightly closed shells free of breaks, chips or cracks. To keep them fresh, refrigerate them in a bowl for up to 2 days (sealing them in a plastic bag or immersing them in water will cause them to die).