• Choose a category
• All
• Classic-Fiction

By Root 586 0

need to be thin enough to roll. And whatever fish you use, be sure to have toothpicks handy for pinning the rolls together before cooking them. Once cooked, the rolls hold up fine and the toothpicks can be removed before serving.

8 slices prosciutto

4 tilapia fillets (4 to 5 ounces each)

Salt and ground black pepper, to taste

1 teaspoon garlic powder

Extra-virgin olive oil, for drizzling

2 jarred roasted red peppers, drained, patted dry, and finely diced

4 oil-packed sun-dried tomatoes, finely diced

1 tablespoon capers, minced

Heat the oven to 400°F. Lightly coat a rimmed baking sheet with cooking spray.

Arrange the prosciutto on the baking sheet in 4 stacks of 2 slices each. Set a tilapia fillet over each pair of prosciutto slices.

Season each fillet with salt, pepper, and a quarter of the garlic powder, then drizzle with olive oil.

In a small bowl, mix together the red peppers, sun-dried tomatoes, and capers. Spoon a quarter of the mixture over each fillet, using the back of the spoon to spread it evenly.

Starting at one end of each fillet, carefully roll it up, holding the prosciutto so that it wraps around the fish. Push a toothpick through the center to hold each roll together.

Bake for 20 to 25 minutes, or until the fish is firm and flakes easily.

HOW LONG? 35 MINUTES (10 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

Hummus Meatballs

Serve these North African–style meatballs with warm flatbread, tzatziki (a blend of yogurt, diced cucumber, fresh dill, and lemon juice), and sliced tomatoes.

3 slices whole-wheat bread

½ small red onion

¼ cup packed fresh flat-leaf parsley

¼ cup packed fresh cilantro

1 teaspoon ground cumin

½ teaspoon cinnamon

¼ teaspoon ground allspice

½ teaspoon smoked paprika

½ cup prepared or homemade hummus

1 egg, beaten

1 teaspoon salt

½ teaspoon ground black pepper

1 pound lean ground beef (ground turkey could be substituted)

Heat the oven to 400°F. Coat a rimmed baking sheet with cooking spray.

In a food processor, pulse the bread until it is finely ground. Add the onion and pulse until it is finely chopped and blended with the bread.

Add the parsley, cilantro, cumin, cinnamon, allspice, and paprika. Pulse several times, or until thoroughly blended. Add the hummus, egg, salt, and pepper, then pulse until blended.

Transfer the mixture to a large bowl. Add the beef, then mix well.

Use your hands to form the mixture into balls by the tablespoonful. Arrange them on the prepared baking sheet. Spritz the meatballs with cooking spray.

Bake for 20 to 25 minutes, or until cooked through.

HOW LONG? 35 MINUTES (10 MINUTES ACTIVE)

HOW MUCH? 22 MEATBALLS

Three-Chip Baked Chicken Cutlets with Cranberry Sauce

The goal here was an ultra-crispy chicken cutlet without the mess of deep frying. The solution? Start with ingredients that already are crunchy, add high heat, and we’ve got a winner. For even more intensity, use flavored chips, such as sour cream and onion or sweet potato chips.

Canned cranberry sauce isn’t just for Thanksgiving. I doctor it up to make all sorts of pan sauces, including for pork chops. It works well with spicy ingredients, and also can be jammed under the skin of chicken to add flavor during roasting or grilling. If you prefer less heat in your dish, cut down or eliminate the red pepper flakes.

2 cups plain potato chips

1 cup thin pretzel sticks

1 cup tortilla chips

½ to 1 teaspoon red pepper flakes

2 eggs

1 teaspoon low-sodium soy sauce

2 boneless, skinless chicken breasts

2 tablespoons canola or vegetable oil

½ cup chicken broth

2 tablespoons cider vinegar

1 small yellow onion, diced

1 teaspoon grated fresh ginger

2 cloves garlic, minced

1 cup canned whole-berry cranberry sauce

Salt and ground black pepper, to taste

Heat the oven to 450°F.

In a food processor, combine the potato chips, pretzels, tortilla chips, and red pepper flakes, then pulse until reduced to fine crumbs. Transfer the mixture to a wide, shallow bowl and