So Easy Recipes with Ellie Krieger
So Easy: Luscious Healthy Recipes for Every Meal of the Week
By Ellie Krieger
The Food Network's Ellie Krieger shows off four great recipes that are easy to make, good for you and tasty too! See how to make:
Tri-Color Peppered Steak
Grilled Portobella Benedict
Curried Chicken Salad
- ¼ cup sliced almonds
- ½ cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon curry powder
- 2½ cups cubed cooked chicken breasts (about 1¼ pounds)
- 1 cup halved red grapes
- ¼ cup chopped cilantro
- Salt and freshly ground black pepper to taste
- 5 ounces mixed greens (about 5 cups lightly packed)
- 4 lemon wedges
- 4 ounces pita chips
Toast the almonds in a small dry skillet over medium-high heat, stirring occasionally, until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes, and cilantro and season with salt and pepper. This salad will keep in an airtight container in the refrigerator for up to 3 days.
To serve, put a scoop of the chicken salad on a bed of greens on a plate or in a to-go container and sprinkle with the toasted almonds. Add a lemon wedge to squeeze over the greens just before eating. Serve with pita chips, stored in a separate container, if packing.
Makes 4 servings
Tri-Color Pepper Steak
- 4 teaspoons canola oil
- 1¼ pounds top round, London broil, or flank steak, thinly sliced
- 5 large assorted bell peppers (such as a mixture of red, yellow and green; about 2 pounds total)
- 1 large onion, sliced into half moons (about 3 cups)
- 4 cloves garlic, sliced
- 1½ cups low-sodium beef broth
- ¾ cup dry red wine
- 3 tablespoons low-sodium soy sauce
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons cornstarch, dissolved in ¼ cup cold water
- 3 cups cooked brown rice
Heat 2 teaspoons of the oil in a large skillet over medium/high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate. Heat the remaining 2 teaspoons of oil in the same skillet over medium/high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more. Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper. Bring to a boil. Reduce the heat and simmer until the liquid. Serve over the rice.
Makes 4 servings
Grilled Portobello Benedict
- Cooking Spray
- 4 portobello mushroom caps (about 4 ounces each)
- 1 tablespoon olive oil
- ¼ teaspoon salt, plus more to taste
- 4 slices Canadian bacon
- 4 large eggs
- 4 large egg whites
- 2 tablespoons water
- Freshly ground black pepper to taste
- 4 teaspoons store-bought basil pesto
- 8 fresh basil leaves, cut into ribbons
- 4 teaspoons freshly grated Parmesan cheese
Preheat a grill or grill pan sprayed with a cooking spray.
With a spoon, gently scrape out the dark inside of the mushroom caps (the gills), being careful not to break the cap. Brush both sides of the mushroom caps with oil and sprinkle with ¼ teaspoon of salt. Grill the mushrooms over the medium-high heat until they are tender and their juices begin to release, about 7 minutes per side.
Transfer each mushroom to a plate, top side down.
On the same grill pan or grill. Cook the Canadian bacon slices over medium-high heat until they are warm and grill marks have formed, about 30 seconds per side.
Place 1 slice of bacon in each of the mushroom caps.
In a medium-size bowl, whisk the eggs, egg whites, and water together until well combined. Spray a medium-size nonstick skillet with cooking spray and heat over medium-low heat. Add the eggs and scramble until cooked through. About 3 minutes. Season with salt and pepper.
Spoon ¼ of the scrambled eggs on top of the Canadian bacon in each of the mushroom caps. Drizzle 1 teaspoon of pesto over each and top each with some basil ribbons and 1 teaspoon of Parmesan cheese.
Makes 4 servings
- 4 plum tomatoes (about ¾ pound), chopped (about 2 cups)
- 1 12-ounce jar roasted red peppers, drained, rinsed, and chopped
- 2 tablespoons olive oil
- 1 ½ tablespoons red wine vinegar
- 1 clove garlic, minced,
- Salt and freshly ground pepper to taste
- 1 pound store-bought fresh or frozen cheese ravioli, preferably whole-wheat
- 5 cups arugula leaves, coarsely chopped (about 5 ounces)
In a large bowl, combine the tomatoes, roasted peppers, olive oil, vinegar, and garlic. Season to taste with salt and black pepper. Let the vegetable mixture sit at room temperature while you are cooking the ravioli.
Cook the ravioli according to the directions on the package. Drain and add to vegetables along with the arugula. Toss and serve at once.
Makes 4 servings
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