Heart-Smart_Recipes_2016_

Heart-Smart Recipes 73

Chicken Thighs with Caramelized
Onion-and-Bacon Dressing
SERVINGS 4 (1 individual casserole each)
PREP 40 minutes COOK 30 minutes
BAKE 15 minutes
3 slices lower-sodium, less-fat
bacon
3 large onions, halved and sliced
(3 cups)
2 cups cubed multigrain ciabata
rolls (^1 ⁄ 2 -inch cubes), dried*

(^1) ⁄ 2 cup reduced-sodium chicken
broth
(^1) ⁄ 4 cup refrigerated or frozen egg
product, thawed, or 1 egg,
lightly beaten
2 Tbsp. snipped fresh parsley
(^1) ⁄ 4 tsp. black pepper
4 medium skinless, boneless
chicken thighs (about 12 oz.)
1 Tbsp. olive oil

1. Preheat oven to 400°F. Heat a large
   skillet over medium heat. Cook bacon
   in hot skillet about 10 minutes or until
   brown and crispy, turning once. Drain
   bacon on paper towels. Reserve
   1 tablespoon of the bacon drippings
   in skillet. Add onions. Reduce heat to
   medium-low. Cook, covered, 12 to
   15 minutes or until onions are tender,
   stirring occasionally. Uncover; cook and
   stir over medium-high heat 3 to 5 minutes
   or until golden. Remove from heat.


2. Chop the bacon. In a bowl combine
   bacon, caramelized onions, and the
   next five ingredients (through pepper).
   Stir gently to combine. Divide dressing
   mixture among four individual 12- to
   14-ounce casserole dishes.


3. In the same skillet brown the chicken
   in hot oil over medium heat about
   5 minutes, turning once. Place one
   chicken thigh on dressing mixture in
   each casserole. Bake, uncovered, 15 to
   20 minutes or until chicken is done
   (175°F). Before serving, sprinkle with
   additional snipped fresh parsley.
   *TIP To dry bread cubes, spread them in a
   15×10-inch baking pan. Bake in a 300°F
   oven 10 to 15 minutes or until dry, stirring
   twice; cool. (Cubes will continue to crisp
   as they cool.) Or let bread cubes stand at
   room temperature 8 to 12 hours.

PER SERVING: 256 CAL. | 8 G TOTAL FAT
(2 G SAT. FAT) | 82 MG CHOL.
337 MG SODIUM | 21 G CARB. | 3 G FIBER
5 G SUGARS | 23 G PRO.

Mustard-Rubbed Pork Loin

with Rhubarb Sauce

SERVINGS 8 (4 oz. cooked meat + about

2 Tbsp. sauce each)

PREP 30 minutes ROAST 55 minutes

STAND 10 minutes

1 2- to 2^1 ⁄ 2 -lb. boneless pork top loin

roast (single loin)

(^1) ⁄ 4 cup Dijon-style mustard
6 to 12 cloves garlic, minced
1 Tbsp. snipped fresh rosemary
(^1) ⁄ 2 tsp. salt
(^1) ⁄ 4 tsp. black pepper
3 cups fresh or frozen sliced rhubarb
(^1) ⁄ 3 to (^1) ⁄ 2 cup sugar
(^1) ⁄ 3 cup orange juice
1 Tbsp. cider vinegar

1. Preheat oven to 350°F. Trim fat from
   meat. Score top and botom of meat in
   a diamond patern by making shallow
   diagonal cuts at 1-inch intervals. In a
   bowl combine next five ingredients
   (through pepper). Spread mixture evenly
   over all sides of meat.


2. Place meat on a rack in a shallow
   roasting pan. Roast 55 to 75 minutes or

until done (145°F).* Transfer meat to a

cuting board. Cover with foil and let

stand 10 minutes.

3. Meanwhile, for rhubarb sauce, in a
   medium saucepan combine rhubarb,
   sugar, orange juice, and vinegar. Bring
   to boiling; reduce heat. Simmer,
   covered, about 15 minutes or until
   rhubarb is very tender.


4. To serve, slice meat and top
   each serving with 2 tablespoons
   warm rhubarb sauce. Serve with
   remaining sauce.
   *GRILLING DIRECTIONS Prepare grill for
   indirect heat using a drip pan. Place
   meat over drip pan. Grill, covered, 50 to
   70 minutes or until done (145°F).
   PER SERVING: 175 CAL. | 4 G TOTAL FAT
   (1 G SAT. FAT) | 60 MG CHOL.
   358 MG SODIUM | 12 G CARB. | 1 G FIBER
   10 G SUGARS | 22 G PRO.

MUSTARD-RUBBED

PORK LOIN WITH

RHUBARB SAUCE