pulled-pork-slidersFive tasty weeknight recipes that require minimal time, effort and ingredients

SLOW COOKER
pulled pork sliders

ACTIVE: 10 MIN I TOTAL: 6 HR 10 MIN OR 8 HR 10 MIN I SERVES 4

1/2 cup apricot preserves
1 Tbsp cider vinegar
1 red onion, sliced
2 1/2 lb boneless pork shoulder, trimmed
2 tsp ground cumin
Kosher salt and pepper
8 small rolls, split
8 leaves green-leaf lettuce
Potato chips, for serving


1 In a 5-to 6-qt slow cooker, whisk together the apricot preserves and vinegar; stir in the onion.

2 Season the pork with the cumin and 1/2 tsp each salt and pepper. Nestle the pork among the onions and cook, covered, until pork is tender and easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.

3 Using 2 forks, shred the pork and stir it into the cooking liquid. Form sliders with the rolls, lettuce and pork. Serve with potato chips, if desired.

PER SERVING (2 SLIDERS): 595 CAL, 15 G FAT (5 G SAT FAT), 136 MG CHOL, 671 MG SOD, 51 G PRO, 63 G CAR, 5 G FIBER

serving tip Try the sliders with pickled onions. To make them: In a bowl, whisk together 2 Tbsp red wine vinegar, 2 tsp sugar and 1/2 tsp salt. Add 1 thinly sliced red onion and let sit, tossing occasionally, for at least 15 minutes.


HEART-HEALTHYorange-and-ginger
orange and ginger halibut in parchment

ACTIVE: 15 MIN I TOTAL: 30 MIN I SERVES 4

1 cup long-grain white rice
1 l-in. piece fresh ginger, thinly sliced
1/4 cup orange marmalade
1 Tbsp low-sodium soy sauce
4 small baby bok choy, trimmed and leaves separated
1 red bell pepper, thinly sliced
4 6-oz skinless halibut or cod fillets (3/4 in. thick)
Black pepper
2 scallions, thinly sliced


1 Heat oven to 400°F. Cook the rice according to package directions.

2 Meanwhile, stack the slices of ginger and thinly slice into small sticks. In a small bowl, combine the marmalade, soy sauce and ginger. Tear off four 12-in. squares of parchment paper or aluminum foil and arrange on 2 baking sheets.

3 Divide the bok choy and bell pepper among the squares, place the fish on top, season with 1/2 tsp pepper and spoon the marmalade mixture over the fish. Top each fillet with another square of parchment or foil. Wrap as directed, below. Bake for 15 minutes.

4 Transfer each packet to a plate. Open the packet as directed (be careful of the steam). Serve with the scallions, for sprinkling, and the rice.

PER SERVING: 415 CAL, 3 G FAT (1 G SAT FAT), 83 MG CHOl , 299 MG SOD, 37 G PRO, 59 G CAR, 3 G FIBER

prep tip Wrapping vegetables and proteins like seafood and chicken in prep tip parchment before cooking allows the food to steam inside the wrapper, so it stays moist without needing oil.

HOW TO CREATE THE PARCHMENT PACKET

Parchment




1 Sandwich ingredients between 2 square pieces of parchment paper. Fold each edge up and over 3 times.

2 Fold each corner of the packet under itself to create a seal that will remain intact while packet is in the oven.

3 After cooking, gently lift the top piece of parchment. Using a paring knife or scissors, cut an X in the center. Fold back the triangles, gently tearing open the paper, to expose the meal inside.


25-MINUTE MEALskirt-steak
skirt steak with southwestern creamed corn

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

1 1/2 lb skirt steak, cut crosswise into 4 pieces
Kosher salt and pepper
1 Tbsp olive oil
1 large onion, chopped
4 cups fresh corn kernels (from 4 to 6 ears)
3/4 cup lowfat sour cream
1/4 cup pickled jalapeno slices, chopped
1/2 cup fresh cilantro, chopped


1 Heat the broiler. Season the steak with 1/2 tsp each salt and pepper and place on a foil-lined baking sheet. Broil 3 to 4 minutes per side for medium-rare. Let rest atleast 5 minutes before slicing.

2 Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes.

3 Add the corn and cook, stirring often, until just tender, about 3 minutes. Remove from heat and stir in the sour cream. Fold in the jalapenos and cilantro.

PER SERVING: 507 CAL, 24 G FAT (8 G SAT FAT), 84 MG CHOl, 727 MG SOD, 40 G PRO, 36 G CAR, 4 G FIBER

serving tip Turn this dish into tacos by stuffing the steak and corn mixture into tortillas and topping with salsa and guacamole.


MAKE-AHEADgrilled-tomato-soup
grilled tomato soup & cheddar sandwiches

ACTIVE: 20 MIN I TOTAL: 20 MIN I SERVES 4 (MAKES 4 CUPS)

1 large onion, cut into 1/2-in.-thick rounds
4 Tbsp olive oil
8 1/2-in.-thick slices country bread
8 oz extra-sharp Cheddar, sliced
2 lb ripe tomatoes, stems removed, halved crosswise
2 tsp red wine vinegar
Kosher salt and pepper

1 Heat grill to medium. Brush the onion with 1 Tbsp of the oil. Using 1 Tbsp of the oil, brush one side of each slice of bread,Form sandwiches with the bread (oiled-side out) and the cheese.

2 Grill the onion and tomatoes until tender, 4 to 5 minutes per side. Transfer to a bowl and cover with foil to keep warm.

3 Grill sandwiches, covered, until bread is toasted and cheese has melted, 1 to 2 minutes per side; transfer to a platter.

4 1n a food processor, puree the onion, tomatoes, vinegar, remaining 2 Tbsp oil, 3/4 tsp salt and 1/4 tsp pepper. Serve with the sandwiches.

PER SERVING: 605 CAL, 34 G FAT (14 G SAT FAT), 61 MG CHOl, 1,218 MG SOD, 20 G PRO, 52 G CAR, 5 G FIBER

make-ahead tip The soup can be refrigerated for up to 3 days. Serve chilled, warm or at room temperature with a dollop of sour cream or pesto.


UNDER 400 CALORIESlemony-chicken-kebabs
lemony chicken kebabs with zucchini salad

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

3 lemons
4 6-oz boneless, skinless chicken breasts, cut into l/2-in. pieces
1/2 tsp dried oregano
Kosher salt and pepper
4 small zucchini (about 1 lb), halved lengthwise
1 Tbsp olive oil, plus more for the grill
2 oz feta cheese, crumbled
2 Tbsp sliced chives

1 Heat grill to medium-high. Squeeze the juice of 1 lemon into a small bowl. Cut the remaining 2 lemons in half. Thread the chicken onto 8 small skewers and season with the oregano and 1/4 tsp each sa lt and pepper.

2 Lightly oil the grill. Grill the chicken, turning occasionally and brushing with the lemon juice, until cooked through, 6 to 8 minutes; transfer to plates.

3 Meanwhile, brush the zucchini with the oi l and season with 1/4 tsp each salt and pepper. Grill until just tender, 3 to 5 minutes per side. Grill the lemon halves,cut-side down, until charred, about 2 minutes.

4 Cut zucchini into 1/2-in. pieces and divide among the plates. Sprinkle with the feta and chives. Serve with the grilled lemon halves.

PER SERVING : 287 CAL, 11 G FAT (4 G SAT FAT), 104 MG CHOl, 479 MG SOD, 38 G PRO, 7 G CAR, 2 G FIBER

prep tip Grilling lemons tames their tartness and softens them, making it easier to squeeze the sweet juice onto vegetables and grilled meats.