Couscous and Cranberries

"Get in my Belly" Good Food

July 15-21, 2016


Mediterranean Chicken Pitas


Date Night


Barbecue-Rubbed Pork Tenderloin with Pineapple Salad


Grilled Chicken Sausages


Sweet Potatoes Stuffed with Black Beans and Spinach


Chicken, Pineapple & Red Pepper Kabobs


Pepperoni and Mushroom Pizza Quesadillas

Beef & Rice Stuffed Peppers


1 can crushed tomatoes
3 clove garlic
1 tbsp. tomato paste
1 tsp. dried oregano
1 tbsp. granulated sugar
4 large bell peppers (red, orange, yellow or a mix)
¾ lb. Lean Ground Beef
¾ c. instant brown rice
2 tbsp. raisins
2 tbsp. crumbled feta cheese
Green salad


In a bowl, stir together the tomatoes, garlic, tomato paste, oregano, sugar, all but 1/4 cup of the scallions, and 1/2 teaspoon pepper. Transfer half of the mixture (about 1 cup) to a 5- to 6-quart slow cooker.

Slice the tops off the peppers just below the stems. Roughly chop the tops and add them to the bowl with the remaining sauce, along with the beef, rice, raisins, and 1/2 teaspoon salt; mix to combine.

Remove the ribs and seeds from the peppers. Slice a very thin piece from the base of each pepper so they sit upright and flat, but do not cut through. Season the inside of the peppers with 1/4 teaspoon each salt and pepper, then stuff with the beef mixture (about 1 cup per pepper).


Transfer the peppers to the slow cooker, cover, and cook until the peppers are tender and the rice is cooked through, 3 to 4 hours on high or 5 hours on low.

Transfer the peppers to plates. Stir the sauce to incorporate any excess liquid from the peppers. Spoon the sauce over the peppers and sprinkle with the feta and remaining scallions. Serve with a salad, if desired.

Beef, Mushroom and Green Bean Stir-Fry


6 oz. thin rice noodles
2 tbsp. canola oil
8 oz. shiitake mushrooms, stems discarded
8 oz. green beans
1 piece fresh ginger
¼ c. low-sodium soy sauce
2 tbsp. honey
1 tbsp. cornstarch
black pepper
1 lb. Sirloin Steak


Place the noodles in a large bowl. Cover with boiling water and let sit for 15 minutes; drain and return them to the bowl.

Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing, for 2 minutes. Add the green beans and cook, tossing, until the green beans are just tender, 2 to 3 minutes. Add the ginger and toss to combine. Transfer the vegetables to the bowl with the noodles (reserve the skillet) and toss to combine.

In a small bowl, whisk together the soy sauce, honey and 1 Tbsp water. In a medium bowl, combine the cornstarch and 1/4 tsp pepper. Add the beef and toss to coat.

Add the remaining Tbsp oil to the skillet and heat over medium-high heat. Add the beef and cook until browned, about 2 minutes. Add the soy sauce mixture and cook just until slightly thickened, about 1 minute. Serve with the noodles and vegetables.

Crispy Chicken Salad with Buttermilk Blue Cheese Dressing


4 c. cornflakes
½ c. buttermilk
4 boneless, skinless chicken breasts
½ tsp. cayenne pepper
kosher salt
½ c. sour cream
1 tbsp. white wine vinegar
½ c. blue cheese
2 tbsp. chopped fresh chives
1 head iceberg lettuce
1 c. cherry or grape tomatoes


Heat oven to 400 degrees F. Line a rimmed baking sheet with nonstick foil. Place the cornflakes in a shallow bowl.

Using 1/4 cup of the buttermilk, brush the chicken breasts on all sides, then season with the cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat the chicken in the cornflakes, pressing gently to help them adhere, and place on the prepared baking sheet. Bake until cooked through, 15 to 20 minutes.

Meanwhile, make the dressing: In a medium bowl, whisk together the sour cream, vinegar, and remaining 1/4 cup buttermilk. Stir in the blue cheese and 1 tablespoon chives.

Divide the lettuce and tomatoes among plates. Spoon the dressing over the top. Sprinkle with the remaining tablespoon chives and additional blue cheese, if desired. Serve with the chicken.

Eggplant, Basil & Fresh Mozzarella Penne


12 oz. penne or other short pasta
3 tbsp. olive oil
1 medium eggplant
Kosher salt and pepper
2 c. Basic Marinara or your favorite jarred marinara sauce
4 oz. bocconcini (small fresh mozzarella balls)
½ c. fresh basil


Cook the pasta according to package directions. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the eggplant, season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until golden brown and tender, 12 to 15 minutes.

Add the marinara sauce and simmer until heated through, about 3 minutes. Remove from heat and stir in the bocconcini and basil. Toss the sauce with the pasta.

Grilled Pork Chops with Summer Vegetables


4 bone-in pork chops
kosher salt
2 peppers (any color)
2 small zucchini
1 small eggplant
2 tbsp. olive oil
2 tbsp. store-bought pesto


Heat the grill to medium-high. Season the pork with 1/2 teaspoon each salt and pepper. Brush the peppers, zucchini, and eggplant with the oil. Grill the pork until just cooked through, 5 to 7 minutes per side. Grill the vegetables until just tender, 3 to 4 minutes per side.

Cut the grilled vegetables into 1 1/2-inch pieces and place in a large bowl. Add the pesto, 1/4 teaspoon salt, and 1/2 teaspoon pepper and toss to coat. Serve the pork with the ratatouille and additional pesto, if desired.

Chicken Piccata Pasta


8 oz. multigrain spaghetti

1 c. fresh flat-leaf parsley
1 lemon
1 lb. boneless, skinless chicken breasts
kosher salt
2 tbsp. olive oil
4 clove garlic
1 tbsp. capers
½ tsp. crushed red pepper flakes
½ c. dry white wine


Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot; then toss with 1/2 cup parsley and the lemon zest and juice.

Meanwhile, thinly slice the chicken crosswise into 1/4-inch-thick pieces and season with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook until golden brown, 1 to 2 minutes per side; transfer to a bowl.

Reduce heat to medium, add the remaining oil and chicken and cook for 1 minute. Turn the chicken, scatter the garlic, capers, and red pepper over the top and cook 1 minute more. Return the first batch of chicken to the skillet and toss to combine.

Add the wine and simmer for 1 minute. Remove from heat, sprinkle the remaining parsley over the top, then toss with the pasta (adding some of the reserved pasta water if needed).