Clean Eating Fall 2014

Before we figured out the amazingly easy trick to stress-free meal planning – choose and shop for all your weekday recipes on Sunday – the question, “What’s for dinner tonight?” was not only the most redundant but also the most cumbersome stumper of the week. Improve your planning process dramatically by thumbing through this special fall edition of Clean Eating to flag your favorite 30-minute meal picks, and then choose five meals to make each week (have your family join in the fun too!). Our carefully curated variety of recipes – meatless, chicken, seafood, soups, lean meats and pastas – will ensure you’re eating a perfectly balanced mixture of macro and micronutrients week after week. And the paybacks are plentiful: 1) You’ll only visit the store once. 2) You’ll know in…

SERVES 4. HANDS-ON TIME:10 minutes. TOTAL TIME: 20 minutes. INGREDIENTS: • 1 tsp chile powder• ½ tsp ground cumin• ½ tsp sea salt, divided• 1 tsp safflower oil• 4 boneless, skinless chicken breasts (about 1 lb),rinsed and patted dry, pounded ½-inch thick• Juice of 1 navel orange (1⁄3 cup orange juice)• 2 tbsp pure maple syrup• 1 tbsp chopped chipotle chiles in adobo sauce• 1 tsp orange zest• 2 cups cooked brown rice• ¼ cup packed chopped fresh cilantro leaves INSTRUCTIONS: ONE: In a small bowl, combine chile powder, cumin and ¼ tsp salt. Heat oil in a large nonstick skillet on medium-high. Season both sides of chicken with chile-cumin mixture and add to skillet. Cook, turning once, until no longer pink in center, about 4 to 5 minutes per side. Remove from skillet and…

SERVES 4. HANDS-ON TIME:15 minutes. TOTAL TIME: 20 minutes. INGREDIENTS: • 1 lb ground chicken or turkey breast• 2 large egg whites• ¼ cup whole-wheat bread crumbs• ¼ tsp sea salt• ¼ tsp fresh ground black pepper• 2 tsp olive oil• 1 cup frozen yellow or white corn, thawed• 1 15-oz BPA-free can unsalted blackbeans, drained and rinsed• 2 cups diced vine-ripened tomatoes• ½ cup low-sodium chicken broth• 1 tbsp fresh lime juice• 1 tsp ground cumin• ¼ cup chopped fresh cilantro leaves INSTRUCTIONS: ONE: In a large bowl, combine chicken, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball. TWO: In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on…

SERVES 4. HANDS-ON TIME:20 minutes. TOTAL TIME: 30 minutes.. INGREDIENTS: • 1 lb boneless, skinless chicken breast• 1 tsp chipotle chile powder• ½ tsp sea salt, divided• 2 tsp olive oil• 3 tbsp plain Greek yogurt• 1 tbsp lime zest plus 2 tbsp fresh lime juice• 1 tsp chopped chipotle chiles in adobo sauce• 1 tsp raw honey• 1 10-oz bag shredded red cabbageor cabbage slaw mix• 1 mango, peeled, pitted and cut into1⁄2-inch chunks• 1⁄2 cup loosely packed fresh cilantro, chopped• 4 6-inch corn tortillas INSTRUCTIONS: ONE: Season chicken with chile powder and 1⁄4 tsp salt. In a large skillet, heat oil on mediumhigh. Working in batches, add chicken and cook for about 4 to 6 minutes per side, turning occasionally, until cooked through; shred cooked chicken. TWO: Meanwhile, in a large bowl, whisk yogurt,…

SERVES 4. HANDS-ON TIME:20 minutes. TOTAL TIME: 30 minutes. INGREDIENTS: • 1⁄3 cup white whole-wheat flour• 1⁄3 cup whole-wheat flour• 1 tbsp raw honey• ¾ tsp baking powder• ¼ tsp baking soda• ¼ tsp sea salt, plus additional to taste• 2 tsp safflower oil• ¼ cup buttermilk• 1 tsp olive oil• 1 lb boneless, skinless chicken breast, cubed• 8 oz shiitake mushrooms, sliced• 2 cloves garlic, chopped• 1 tsp dried sage• ½ cup sour cream• 2 tbsp chopped fresh flat-leaf parsley leaves• Fresh ground black pepper, to taste• 2 cups baby spinach INSTRUCTIONS: ONE: Preheat oven to 375°F. In a large bowl, combine flours, honey, baking powder, baking soda and ¼ tsp salt. Add safflower oil, stirring until mixture resembles coarse crumbs. Add buttermilk and stir until just moistened. Transfer to a lightly floured surface…

SERVES 4. HANDS-ON TIME:10 minutes. TOTAL TIME: 25 minutes. INGREDIENTS: • 4 4-oz boneless, skinless chicken breasts• Pinch sea salt• ½ tsp fresh ground black pepper• 1 tbsp olive oil• 1 yellow onion, diced• 4 large cloves garlic, minced• ¼ tsp red pepper flakes, plus additional to taste• 1 large fennel bulb, quartered, cored andthinly sliced crosswise• 2 cups sliced cremini mushrooms• 1¾ cups boxed or jarred unsaltedcrushed tomatoes• 2 tsp dried oregano• 2 large sprigs fresh thyme• ¼ cup chopped pitted Kalamata olives, optional• Fresh oregano leaves and minced flat-leaf parsleyfor garnish, optional INSTRUCTIONS: ONE: Pat chicken dry with paper towel and season with salt and black pepper. In a large braiser or heavy skillet, heat oil on medium-high. Add chicken and sear for 2 minutes per side, until lightly browned. Transfer to a…