Woman’s World USA – August 05, 2019

COLLECT

A MEAL

Thanks to instant pudding and cake mix, these raspberry-

chocolate glazed cakes are extra moist and super easy

Frittatas are a quick and tasty way to use up leftover

cooked veggies—throw in whatever you've got on hand

Garden Frittata

Servings: 10. Active time: 40 min. Total time: 2 hrs., 20 min.

Calories: 471 Protein: 6g Fat: 22g (9g sat.) Chol.: 56mg Carbs.: 68g

Sodium: 580mg Fiber: 4g Sugar: 47g

Servings: 6. Active time: 20 min. Total time:50 min.

Calories: 323 Protein: 21g Fat: 23g (10g sat.) Chol.: 344mg Carbs.: 9g

Sodium: 629mg Fiber: 3g Sugar: 3g

Eggplant, Avocado

and Chickpea Salad

Grilled vegetables, creamy avocado and chickpeas tossed

in balsamic vinaigrette add up to one of the best summer

salads you’ve ever tasted

Servings: 6. Active time: 20 min. Total time: 30 min. + grill prep

Calories: 362 Protein: 8g Fat: 22g (3g sat.) Chol.: 1mg Carbs.: 37g

Sodium: 519mg Fiber: 11g Sugar: 9g

(^) Heat grill to medium. Brush
eggplant, corn and red pepper
with 6 Tbs. vinaigrette; grill,
flipping often, until tender,
5–10 min. Cool. Cut eggplant
into chunks, kernels from cobs
and red pepper into strips.
(^) In bowl, toss grilled veg-
etables, spinach, chickpeas
and croutons; transfer to plat-
ter. Top with avocado; drizzle
with remaining vinaigrette.
Chocolate-Raspberry
Mini Bundts
(^) Reserve 6 strawberries. Cut
remaining strawberries into
quarters. Place half of quar-
tered strawberries in 2-qt.
pitcher; using end of wooden
spoon, muddle strawberries
until slightly mashed. Divide
remaining strawberries evenly
among 6 ice-filled glasses.
Thinly slice lemons. Add
1 lemon slice to each glass.
(^) To large pitcher, add
3 cups ice cubes and remain-
ing lemon slices; pour in
cranberry-strawberry juice
and sparkling water. Stir and
divide among glasses. Garnish
glasses with reserved straw-
berries. Serve immediately.
Servings: 6. Active time: 15 min. Total time: 15 min.
Calories: 103 Protein: 0g Fat: 0g (0g sat.) Chol.: 0mg Carbs.: 26g
Sodium: 56mg Fiber: 2g Sugar: 22g
with cooking spray with flour.
On low speed, beat mixes, eggs,
oil and 1 cup water 30 sec.; on
medium, beat 2 min. Divide
among molds. Bake until pick
comes out clean, 20–25 min.
Cool 15 min. Transfer from
molds to racks; cool.
(^) In microwave-safe bowl,
microwave chips in 15-sec.
intervals until melted. Stir in
jam and^1 ⁄ 4 cup water; spoon
over cakes. Top with berries.
heat oil over medium-low
heat. Add onion; cook,
stirring often, until tender,
5 min. Stir in vegetables.
In bowl, whisk together
eggs, milk, 1 cup cheese,
thyme,^1 ⁄ 2 tsp. salt and cay-
enne; stir in^3 ⁄ 4 of bacon pieces.
Add mixture to hot skillet
over medium heat; cook until
edges start to set, 5 min.
Top with remaining bacon
and cheese. Bake until set in
center, 18–20 min. Let stand
10 min. before ser ving.
36 8/5/19^ Woma n’s World
Cran-Strawberry
Spritzer with Lemon
Lightly mashing the strawberries releases tons of
garden-fresh flavor into our sparkling twist on lemonade
So easy, so delicious!
1 small eggplant, cut into
1"-thick slices
2 ears fresh corn
1 red pepper, quartered
3 ⁄ 4 cup balsamic vinaigrette
2 cups baby spinach
1 (15 oz.) can chickpeas,
rinsed and drained
11 ⁄^2 cups packaged seasoned
croutons
2 avocados, pitted, peeled,
and cut into chunks
3 cups strawberries
Ice cubes
2 lemons
1 qt. cranberry-strawberry
juice drink
2 cups lemon-flavored
sparkling water or seltzer
1 (15.25 oz.) pkg. dark
chocolate fudge cake mix
1 (3.9 oz.) pkg. instant
chocolate pudding mix
3 eggs
1 ⁄ 3 cup oil
11 ⁄^3 cups dark chocolate
chips
1 ⁄ 4 cup seedless raspberry
jam, at room temp.
Assorted berries
1 Tbs. oil
1 small onion, chopped
3 cups mixed cooked
vegetables, diced
10 eggs
2 ⁄ 3 cup milk
11 ⁄ 2 cups grated sharp
Cheddar cheese
2 tsp. chopped fresh thyme
1 ⁄ 8 tsp. cayenne pepper
4 slices bacon, cooked and
cut into 1" pieces
(^) Heat oven to 350°F. Coat
10 (1 cup) mini Bundt molds
(^) Heat oven to 375°F. In large
ovenproof nonstick skillet,