Must-Try Recipes For Spring

Spring is right around the corner, and to shake off the winter chill, we’re giving you four light, fresh and healthy recipes that will make preparing dinner the easiest part of your day. Try these heart healthy meals that are simple and delicious!

Chinese Lettuce Wraps with Ground Turkey

Ingredients:

2 tablespoons vegetable oil, divided

1 teaspoon sesame oil

4 cloves garlic, minced

1/2 cup shallots, minced

2 teaspoons ginger, minced

1/4 teaspoon dried chili flakes

1/2 cup water chestnuts, finely chopped

1/2 cup bamboo shoots, finely chopped

1 cup shitake mushrooms, stems removed and chopped

1 cup carrots, finely diced

1 1/4 pounds ground turkey

3 tablespoons hoisin sauce, plus more for serving

2 teaspoons low sodium soy sauce

Kosher salt, as needed for seasoning

1/4 cup scallion, thinly sliced, for garnish

1/4 cup cashews, chopped for garnish

1 head butter leaf lettuce, separated, washed and dried

Directions:

1. Heat a wok or large sauté pan over high heat.
2. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil and heat until scorching.
3. Add garlic, shallots, ginger and chili flakes. Stir-fry for 2 minutes.
4. Add the water chestnuts, bamboo shoots, mushrooms and diced carrots, stir-fry for 4 min.
5. Transfer vegetables to a medium-sized bowl and set aside.
6. Reheat the wok over high heat.
7. Add 1 tablespoon of vegetable oil to the wok, then add the ground turkey. Stir-fry until the meat is no longer pink, about 4 minutes.
8. Add the hoisin and soy sauce, then stir to combine.
9. Add the stir-fried vegetables and pepper. Season mixture with more salt and pepper as needed.
10. Enjoy!

Artichoke and Arugula Pizza with Prosciutto

Ingredients:

Cooking spray

1 tablespoon cornmeal

1 can refrigerated pizza crust dough

2 tablespoons commercial pesto

1/2 cup shredded part-skim mozzarella cheese

1 package frozen artichoke hearts, thawed and drained

1 ounce thinly sliced prosciutto

2 tablespoons shredded parmesan cheese

1 1/2 cups arugula leaves

1 1/2 tablespoons fresh lemon juice

Directions:

1. Position oven rack to lowest setting. Preheat oven to 500°.
2. Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet and pat into 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
3. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
4. Place the arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 rectangles; cut each rectangle diagonally into 2 wedges.

Lemon Couscous with Broccoli

Ingredients:

1 tablespoon olive oil

4 cups fresh broccoli florets, cut into small pieces

1 cup uncooked whole wheat couscous

2 garlic cloves, minced

1 1/4 cups reduced-sodium chicken broth

1 teaspoon grated lemon zest

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon coarsely ground pepper

1 tablespoon slivered almonds, toasted

Directions:

1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender.
2. Add couscous and garlic; cook and stir 1 to 2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5 to 10 minutes. Fluff with a fork. Sprinkle with almonds.

Tuna Teriyaki Kabobs

Ingredients:

1 1/2 pounds tuna steaks, cut into 1 ½” chunks

2 medium sweet red peppers, cut into 1” pieces

1 large sweet onion, cut into 1-in. pieces

Marinade/dressing:

1/4 cup minced fresh cilantro

1/4 cup sesame oil

3 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons extra virgin olive oil

1 tablespoon minced fresh gingerroot

2 garlic cloves, minced

Salad:

1 package fresh baby spinach

1 medium sweet yellow pepper, cut into 1” pieces

8 cherry tomatoes, halved

Directions:

1. Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13 x 9-in. baking dish.
2. Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, for 30 minutes.
3. Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2 to 3 minutes per side) and vegetables are crisp-tender (10 to 12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling.
4. For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.