Poached Chicken Soup With Coconut Milk and Chunky Vegetables

Ingredients

1. 4 cups low-sodium chicken broth
2. 2 8-ounce boneless, skinless chicken breasts
3. 1 2-pound squash (such as kabocha or acorn), seeded and cut into wedges
4. 1 large sweet potato (about 1 pound), cut into chunks
5. 1 teaspoon grated fresh ginger
6. 1 1-inch strip lime zest, plus lime wedges for serving
7. 1 stalk lemongrass, crushed (optional)
8. 1 14-ounce can coconut milk
9. 1 tablespoon Asian fish sauce
10. Asian chili oil (found in the international aisle of the supermarket)
11. Fresh cilantro, for serving

Directions

1. Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted in the thickest breast registers 165° F and the vegetables are tender, 18 to 22 minutes.
2. Transfer the chicken to a plate and let rest for 5 minutes.
3. Using 2 forks, shred the chicken into large pieces. 
4. Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass. 
5. Serve topped with the chili oil and cilantro and with the lime wedges on the side.

http://www.realsimple.com/food-recipes/browse-all-recipes/skinless-breasts-poached-chicken-soup-coconut-milk

Cashew Chicken and Greens Stir-Fry

Ingredients

1. 3 tablespoons canola oil
2. 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
3. 2 tablespoons cornstarch
4. Kosher salt
5. 1 bunch scallions, sliced, white and green parts separated
6. 4 cloves garlic, sliced
7. 1 1/2 tablespoons finely chopped fresh ginger
8. 2 bunches collard greens, stems discarded and leaves cut into strips (10 cups)
9. 3 tablespoons soy sauce
10. 1/2 cup roasted cashews
11. White rice, for serving

Directions

1. Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
2. Toss the chicken with the cornstarch and ¾ teaspoon salt. Cook, in batches, turning the pieces once, until well browned (but not cooked through), 3 to 4 minutes. Transfer the chicken to a plate; reserve the skillet. Reduce heat to medium.
3. Add the remaining tablespoon of oil to the reserved skillet. Add the scallion whites, garlic, and ginger. Cook, stirring occasionally, until the scallions are slightly soft, 1 to 2 minutes.
4. Add as many collard greens to the skillet as will fit. Cook, tossing frequently and adding more greens when there is room, until crisp-tender, 5 to 7 minutes.
5. Add the soy sauce, cashews, chicken, and 2 tablespoons water to the skillet. Cook, tossing frequently, until the chicken is cooked through and everything is coated with the sauce, 2 to 3 minutes.
6. Serve over the rice, topped with the scallion greens.

http://www.realsimple.com/food-recipes/browse-all-recipes/boneless-skinless-thighs-cashew-chicken-greens-stir-fry

Roasted Broccoli and Tomato Mac-and-Cheese

Ingredients

1. 1/2 head of broccoli, cut into small florets
2. 1/2 small head cauliflower, cut into small florets
3. 1 pint cherry tomatoes
4. 3 tablespoons olive oil
5. Kosher salt and black pepper
6. 6 ounces pasta shells
7. 1/4 cup all-purpose flour
8. 2 cups low-fat milk
9. 4 ounces low-fat Cheddar, grated (about 1 cup)
10. 2 ounces thinly sliced pepper jack cheese

Directions

1. Heat oven to 425° F. Toss the broccoli, cauliflower, tomatoes,1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 14 to 16 minutes. Remove from oven.
2. Meanwhile, cook the pasta according to the package directions; drain.
3. Heat the remaining 2 tablespoons of oil in a medium pot over medium heat. Add the flour and cook, whisking, for 30 seconds, Slowly whisk in the milk. Cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the Cheddar, vegetables, and pasta.
4. Transfer the mixture to a 2-quart baking dish. Top with the pepper jack and broil until golden brown, 2 to 3 minutes.

http://www.realsimple.com/food-recipes/recipe-collections-favorites/healthy-meals/broccoli-tomato-mac-cheese

Whole-Wheat Pasta With Braised Squash, Chard, and Pistachios

Ingredients

1. 3/4 pound short whole-wheat pasta
2. 5 tablespoons unsalted butter
3. 2 leeks (white and green parts only), halved and sliced
4. 1 small bunch Swiss chard, stems chopped and leaves sliced, separated
5. Kosher salt and black pepper
6. 1/2 kabocha squash (about 2 pounds), peeled and cut into 3/4-inch pieces
7. 1 1/2 cups low-sodium vegetable broth
8. 2 ounces pecorino, grated (about 1/2 cup), plus more for serving
9. 1/3 cup roasted pistachios, chopped

Directions

1. Cook the pasta according to the package directions. Drain and return to the pot.
2. Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.
3. Add the squash mixture (and any liquid), chard leaves, pecorino, the remaining 2 tablespoons of butter, and 1/2 teaspoon salt to the pasta and toss to coat.
4. Serve topped with the pistachios and additional pecorino.

Pan-Roasted Steak with Creamed Kale

Ingredients

1. 2 strip steaks (1 inch thick; about 2 pounds total)
2. Kosher salt and black pepper
3. 1/4 cup olive oil
4. 4 cloves garlic, sliced
5. 2 bunches curly kale, stems discarded and leaves torn
6. 1/2 cup heavy cream
7. 1 15-ounce can cannellini beans, rinsed
8. Chopped fresh chives, for serving

Directions

1. Heat oven to 425° F. Heat a large ovenproof skillet over high heat. Season the steak with 1/2 teaspoon each salt and pepper.
2. Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Add the steaks and cook until brown, 3 to 4 minutes per side. Transfer to oven and cook until an instant-read thermometer inserted into the center of the thickest steak registers 130° F, 4 to 6 minutes more. Transfer to a plate. Let rest for 5 minutes, then thinly slice against the grain.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add as much kale as will fit, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing and adding more kale as there is room, until the kale is completely wilted but still bright green, 8 to 10 minutes. Add the cream and 1/4 cup water. Cook, stirring occasionally, until the kale is tender, 5 to 7 minutes. Add the beans and stir to warm through. 
4. Serve the steak over the creamed kale and beans, sprinkled with the chives. 

Chicken Stew with Couscous, Spinach, and Parmesan

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, sliced
3. 1/2 cup pearl couscous (also called Israeli couscous)
4. 4 cloves garlic, chopped
5. 1 sprig fresh rosemary
6. 4 cups low-sodium chicken broth
7. 6 boneless, skinless chicken thighs (about 1 1/2 pounds total)
8. Kosher salt and black
9. 1 bunch spinach, stems discarded and roughly chopped
10. grated Parmesan, for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. 
2. Add the broth, chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach.
3. Serve topped with the Parmesan. 

http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/chicken-stew-couscous-spinach-parmesan

Enchiladas with Mushrooms, Beans and Cheese

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, chopped
3. 1 poblano pepper, seeded and chopped
4. 8 ounces cremini mushrooms, quartered or sliced if large
5. 1 teaspoon ground cumin
6. 1 15.5-ounce can low-sodium black beans, rinsed
7. 8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)
8. Kosher salt and black pepper
9. 1 14-ounce can red chili enchilada sauce (about 1 1/2 cups)
10. 8 corn tortillas, warmed
11. Fresh cilantro leaves, for serving

Directions

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and 1/4 teaspoon each salt and pepper.
2. Spread 1/2 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about 1/3 cup per tortilla), and place seam-side down in the dish.
3. Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

  http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/enchiladas-mushrooms-beans-cheese