Steak Salad-Stuffed Pockets, Warm Bean & Arugula Salad, and Eggplant Pomodoro Pasta

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Read Full Article Comment on this Story | Printer Friendly | Send Story to a Friend | Top Steak Salad-Stuffed Pockets EatingWell Test Kitchen Here's a healthy dinner on the go, an easy sandwich you can pack up and take in the car when you're rushing the kids off to soccer or band. It's also a quick favorite when the adults just want to hang out on the deck on Saturday night with a pitcher of sangria on the side. Servings: 4 servings Total Time: 30 minutes Ease of Preparation: Easy Health: High Potassium, Heart Healthy, Low Sat Fat, High Fiber Ingredients: Steak Salad-Stuffed Pockets 1/4 cup lemon juice 3 tablespoons extra-virgin olive oil 2 teaspoons Dijon mustard 1/4 teaspoon salt , or to taste Freshly ground pepper to taste 1 pound top round steak , 1 1/2 inches thick, trimmed 4 cups romaine lettuce , chopped 1 medium cucumber , diced 1 large tomato , diced 8 4-inch whole-wheat pitas or four 8-inch pitas, split open (see Tip) Steps: 1: Position rack in upper third of oven; preheat broiler. 2: Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes. 3: Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat. 4: Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately. Nutrition: (Per serving) Calories - 410 Carbohydrates - 37 Fat - 16 Saturated Fat - 3 Monounsaturated Fat - 8 Protein - 33 Cholesterol - 74 Dietary Fiber - 6 Potassium - 798 Sodium - 534 Nutrition Bonus - Vitamin A (70 daily value), Selenium (66 dv), Vitamin C (45 dv), Folate (29 dv), Iron (25 dv), Magnesium (20 dv). Tip: Warm pitas on the bottom rack of the oven while the steak is broiling. Related Links:   • Garlic-Chile Flank Steak   • More Healthy Steak Recipes More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top Warm Bean & Arugula Salad EatingWell Test Kitchen In this salad, saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper. Servings: 6 servings Total Time: 35 minutes Ease of Preparation: Easy Health: Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Cholesterol, Low Sat Fat, High Fiber, Low Calorie, Low Sodium Ingredients: Warm Bean & Arugula Salad 1 ounce prosciutto , thinly sliced, cut into strips 1/4 cup extra-virgin olive oil 1 medium red onion , finely chopped 4 cloves garlic , minced 2 15-ounce cans white beans , rinsed 1/3 cup reduced-sodium chicken broth 1/4 cup lemon juice 1/4 cup chopped fresh parsley Freshly ground pepper to taste 8 cups arugula Steps: 1: Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels. 2: Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto. Nutrition: (Per serving) Calories - 196 Carbohydrates - 24 Fat - 11 Saturated Fat - 2 Monounsaturated Fat - 7 Protein - 9 Cholesterol - 4 Dietary Fiber - 7 Potassium - 510 Sodium - 430 Nutrition Bonus - Folate (40 daily value), Fiber (31 dv), Potassium (17 dv), Calcium (15 dv). Store the bean mixture in an airtight container in the refrigerator for up to 2 days. Related Links:   • Broccoli Salad with Creamy Feta Dressing   • More Healthy Salad Recipes More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top Eggplant Pomodoro Pasta EatingWell Test Kitchen Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad. Servings: 6 servings Total Time: 35 minutes Ease of Preparation: Easy Health: Low Calorie, High Fiber, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight Ingredients: Eggplant Pomodoro Pasta 2 tablespoons extra-virgin olive oil 1 medium eggplant (about 1 pound), cut into 1/2-inch cubes 2 cloves garlic , minced 4 plum tomatoes , diced 1/3 cup chopped pitted green olives 2 tablespoons red-wine vinegar 4 teaspoons capers , rinsed 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon crushed red pepper (optional) 12 ounces whole-wheat angel hair pasta 1/4 cup chopped fresh parsley or basil Steps: 1: Put a pot of water on to boil. 2: Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more. 3: Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top. Nutrition: (Per serving) Calories - 282 Carbohydrates - 50 Fat - 7 Saturated Fat - 1 Monounsaturated Fat - 5 Protein - 10 Cholesterol - 0 Dietary Fiber - 11 Potassium - 416 Sodium - 467 Nutrition Bonus - Magnesium (25 daily value), Vitamin C (18 dv), Folate & Iron (15 dv). Related Links:   • Alpine Mushroom Pasta   • More Quick & Healthy Pasta Recipes More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top More Recipes from ArcaMax Find the perfect wine with our Wine Pairing guide. Recipes by Zola: Cream Soda And Other Homemade Fountain Drinks Cream Soda And Other Homemade Fountain Drinks Crust-less Strawberry Cheesecake Zucchini Torta (and Zola variations) Cooking Corner: No Bones About It Skewer Like a Pro Give-and-Take Is on the Menu When Chefs Gather to Eat, Drink Slush Fun Slush Fun Wolfgang Puck: A Last-Minute Apple Dessert for Autumn - and the Holidays! A Last-Minute Apple Dessert for Autumn - and the Holidays! 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