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the remaining chopped parsley, drained white beans and salt to the pan.
Cook for 2 to 3 minutes. Use the back of a wooden spoon or a potato
masher to mash the beans (the beans should be just partially mashed), and
cook until heated through, about 3 to 4 minutes. Transfer to a bowl and let
cool. Place the shredded chicken in a medium bowl. Stir in the chopped
tomato, chopped jalapeño, lime juice, half the cheese and half of the
remaining green onions.
Spread one quarter of the bean mixture in a line just below the center of
each tortilla. Top each with one quarter of the cooled zucchini and one
quarter of the chicken mixture. Sprinkle each with 2 tablespoons of the
remaining cheese. Roll the burritos and place them seam side down in the
prepared baking dish. Cover with a sheet of foil that has been sprayed with
cooking spray; bake for 15 minutes. Remove the foil and sprinkle evenly
with the remaining cheese and chopped green onions. Continue to bake
until the cheese is melted, about 12 to 15 minutes longer. Serve with
guacamole, salsa and sour cream for garnish.
Nutritional information per burrito:
Calories 529 (31% from fat) • carb. 38g • pro.55g • fat 19g • sat. fat 2g
• chol. 114mg • sod.997mg • calc. 513mg • fiber 6g
Oven Roasted BBQ Baby Back Ribs
Makes 2 to 4 servings
cooking spray
2 racks pork baby back ribs, about 8 ribs each
(1
3
⁄4 to 2 pounds total)
1
⁄2 teaspoon kosher salt
1
⁄2 teaspoon dried minced onion
1
⁄2 teaspoon thyme
1
⁄4 teaspoon granulated garlic
1
⁄4 teaspoon paprika
1
⁄4 teaspoon freshly ground black pepper
barbecue sauce, homemade or purchased
Place the rack in position A and preheat toaster oven to 375°F.
Place roasting rack in baking pan. Lightly coat with cooking spray. Remove
“paper” skin from underside of ribs. Combine salt, minced onion, thyme,
garlic, paprika, and black pepper. Rub evenly over both sides of each rack
of ribs. Arrange ribs on prepared roasting rack. Cover loosely with foil and
bake for 50 to 60 minutes.
Remove ribs from oven. Increase oven temperature to 450°F. Turn ribs
over and brush with half the BBQ sauce. Roast for 12 to 15 minutes. Turn,
coat top of ribs with sauce and roast for an additional 12 to 15 minutes.
Remove from oven and let rest for 10 minutes. Cut into individual ribs and
serve. You can heat additional sauce to serve with ribs.
Nutritional information per serving, without barbecue sauce:
Calories 549 (71% from fat) • carb. 1g • pro.39g • fat 42g • sat. fat 15g
• chol.156mg • sod. 299mg •calc.66mg • fiber 0g
Asian 5-Spice Pork Tenderloin
Makes 4 to 6 servings
2 tablespoons light soy sauce
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon dry sherry or mirin
1 tablespoon minced fresh ginger
1 tablespoon minced green onion
2 teaspoons Asian toasted sesame oil*
1-2 cloves garlic, peeled and minced
1
⁄2 teaspoon 5-spice powder*
1
⁄2 teaspoon kosher salt
1 pork tenderloin, about 1
1
⁄4 to 1
1
⁄2 pounds
1
⁄2 cup chicken stock
Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger, green
onion, sesame oil, garlic and 5-spice powder in a resealable freezer-weight
bag and stir. Trim any excess fat and silver skin from the pork tenderloin.
Place the pork tenderloin in the marinade for 30 minutes at room
temperature or up to 8 hours in the refrigerator.
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