1 of 7
Beef & Broccoli Lo Mein
2 of 7
3 of 7
Roasted Salmon & Easy Romesco Sauce
4 of 7
Chicken, Sweet Potato and Cauliflower Vindaloo
5 of 7
Spinach & Three Bean Enchilada
6 of 7
Baked Pears with Craisins & Walnuts
7 of 7
Always Choose Fruit First
Crustless Apple Tart
Peel, core and thinly slice 2 Granny Smith apples; toss with 2 tablespoons lemon juice. Overlap slices in a greased glass pie plate and drizzle with 1/4 cup apple cider. Combine 2 tablespoons sugar and 1/2 teaspoon pumpkin pie spice and sprinkle over apples. Bake, covered, at 350 degrees F. for 30 minutes and uncovered for 15 minutes. Cut into four wedges and serve each with 2 tablespoons cherry-flavored Greek yogurt.
Fresh Winter Fruit Salad
Combine 1 cup each grapefruit sections, orange sections, halved green grapes and halved red grapes; chill. Just before serving, toss in 2 sliced kiwis, 1 sliced banana, 1 tablespoon chopped mint and 1/4 cup orange juice. For an adult twist, stir in 1 tablespoon orange liqueur.
In a medium saucepan, cook 1/2 diced red onion in 1 tablespoon canola oil for 5 minutes. Add 1 can each drained Mandarin oranges, crushed pineapple and apricot halves. Stir in 2 tablespoons each sugar and cider vinegar, 1/4 teaspoon each garlic salt and red pepper flakes; simmer for 10 minutes, breaking up with a spoon. Serve with chicken or pork.
Originally published in the January 2012 issue of Family Circle magazine.