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EatingWell

MAGAZINE

August/September, 2006

June/July

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Narrow Display to Recipes with Tag:
Rice(1) | baked goods(2) | beef(2) | breakfast(1) | chicken(4) | desserts(9) | dip(1) | fish(9) | frozen(7) | main(23) | pork(5) | salmon(5) | sandwiches(3) | sauce(8) | savory(7) | sept10(1) | sides(13) | soup(3) | um(1) | vegetarian(4)

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A Gilding of Shrimp & Saffron Rice

(EatingWell, August/September, 2006)

Golden saffron and a bounty of herbs and summer vegetables make this a beautiful and fresh-tasting dish. Don’t overseason; let the flavors sing.
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Baked Parmesan Tomatoes

(EatingWell, August/September, 2006)

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.
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Barbecued Pork Sandwiches

(EatingWell, August/September, 2006)

Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty summer sandwich. If you’re concerned about sodium, be sure to choose a lower-sodium barbecue sauce.
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Black Bean-Salmon Stir-Fry

(EatingWell, August/September, 2006)

We use a generous amount of fiber- and vitamin C-rich bean sprouts in this quick stir-fry that combines tender cubes of salmon and a rich black bean-garlic sauce. Make it a Meal: Serve with store-bought crepes and plum sauce.
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Blueberry-Bourbon Barbecue Sauce

(EatingWell, August/September, 2006)

It is not every day that you get a sweet and tangy barbecue sauce that also boasts a healthy dose of antioxidants. Try it with beef, chicken, pork or even some grilled shrimp.
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Blueberry-Coconut-Macadamia Muffins

(EatingWell, August/September, 2006)

The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.
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Blueberry-Ricotta Pancakes

(EatingWell, August/September, 2006)

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
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Bok Choy-Apple Slaw

(EatingWell, August/September, 2006)

Bok choy serves as a peppery alternative to cabbage in this crunchy and creamy slaw. Try it with barbecued chicken.
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Braised Bok Choy with Tomatoes & Gruyere

(EatingWell, August/September, 2006)

The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair.
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Chicken & Blueberry Pasta Salad

(EatingWell, August/September, 2006)

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that’s also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4.
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Chicken Salad-Stuffed Tomatoes

(EatingWell, August/September, 2006)

Tuna, seafood or tofu salad would be a tasty filling for plum tomatoes as well.
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Chickpea Burgers & Tahini Sauce

(EatingWell, August/September, 2006)

Rather than a heavy, fried falafel, here’s an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.
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Chili-Lime Dip

(EatingWell, August/September, 2006)

Temper the tangy limes and spicy Thai chiles by serving it with seafood or fish marinated in Lemongrass-Thai Lime Leaf Marinade.
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Chocolate Malt Ice Cream

(EatingWell, August/September, 2006)

Malted-milk powder and powdered nonfat dry milk add most of the body to this unbelievably creamy but low-fat ice cream. Stir in 1/2 cup mini chocolate chips or crushed chocolate wafer cookies for a chocolate-lover’s delight.
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Chocolate Malt Ice Cream Sandwiches

(EatingWell, August/September, 2006)

Nothing conjures up childhood nostalgia like these frozen sandwiches - but forget the jangling bells on the ice cream truck and make your own for an even better treat. The ice cream needs to be firm enough to hold its shape before making the sandwiches. If it’s too soft, let it chill in the freezer before assembling, but if it’s too hard, let it sit out for a few minutes first.
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Chocolate Refrigerator Cookies

(EatingWell, August/September, 2006)

Refrigerator cookies are a busy baker’s dream: an easy dough you can keep in the refrigerator for up to 2 weeks, slicing off and making cookies as you
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Chunky Blueberry Sauce

(EatingWell, August/September, 2006)

Easy to make and intensely flavored, this is equally at home on a stack of pancakes or a scoop of vanilla frozen yogurt.
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Cilantro-Lime Shrimp & Plum Kebabs

(EatingWell, August/September, 2006)

Toss quick-cooking shrimp, juicy summertime plums and zesty jalapenos with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeno. Make it a Meal: Enjoy with grilled red potatoes and Bok Choy-Apple Slaw.
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Cool Fresh Corn Relish

(EatingWell, August/September, 2006)

Serve this fresh summertime treat as a vegetable side dish or as a condiment to accompany your favorite grilled fish, chicken or steak.
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Creamy Herb Dip & Crunchy Vegetables

(EatingWell, August/September, 2006)

While the pizza bakes, pull out some fresh vegetables and this easy, make-ahead, creamy Ranch-style dressing that kids love. This dressing is low in saturated fat and sodium and entices kids to keep on dipping.
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Creamy Tarragon Chicken Salad

(EatingWell, August/September, 2006)

Mound this creamy and satisfying chicken salad on a bed of salad greens or scoop onto a soft whole-wheat roll.
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Crunchy Bok Choy Slaw

(EatingWell, August/September, 2006)

A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
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Curried Carrot Soup

(EatingWell, August/September, 2006)

If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.
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Curried Chicken with Mango Salad

(EatingWell, August/September, 2006)

If you don’t want to heat up your kitchen you can cook the chicken on the grill instead; grill on high heat, 6 to 8 minutes per side. Make it a meal: Serve with a fragrant brown basmati rice.
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EatingWell’s Pepperoni Pizza

(EatingWell, August/September, 2006)

Pizza is usually so high in saturated fat and sodium that it’s earned a top spot on the "heart attack to go" food list. But our whole-wheat pizza, topped with a sauce that provides extra beta carotene and fiber (thanks to the addition of pumpkin puree), is both healthy and flavorful. We tested the recipe using low-fat turkey pepperoni, but try your favorite sliced vegetables as optional toppings.
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