Taco Tuesday goes low-carb with a tortilla made of veggies. Cabbage leaves are the perfect crispy taco shell alternative. Slice the stem end off cabbage and discard the outermost leaves. Peel 8 leaves from the head. Blanch in the boiling water for 30 seconds. Transfer to a paper-towel-lined baking sheet to dry. Thinly slice enough of the remaining cabbage to get 3 cups. Season chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat....

Excerpted fromTHE FULL PLATE. Copyright (C) 2020 by Ayesha Curry. Photographs by Eva Kolenko. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. Add the onion and a pinch of salt and cook, stirring, for 2 minutes. Stir in the preserved lemon, dates, and lentils. Pour in the stock and add the salt and saffron. Bring to a boil, then reduce to a simmer and stir in the olives and garbanzo beans....

You’ll want to break out your stand mixer for this process. And always,alwaystamales. Tamales, to me, are the quintessential Christmas food. Lisa Cassell-Arms (My grandma liked to fill hers with shredded pork in a deep, brick-red chile sauce.) There are sweet tamales studded with raisins and pineapple, and savory tamales wrapped in banana leaves. There are tamales stuffed only with beans, and tamales made with rice flour. Lisa Cassell-Arms I even learned that the word tamales comes from the Nahuatl wordtamalli, which means “wrapped....

Save any leftovers to wrap up for an easy lunch. Serve with a mixed green salad and a glass of crisp white wine. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle. Stir the remaining parsley mixture into the couscous along with tomato and cucumber....

This retro dish will yo kids and adults alike. Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute....

Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, chipotles, oregano and salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juice and chicken; bring to a simmer. Photo: Jacob Fox Transfer the chicken to a cutting board and shred using two forks. Stir the shredded chicken back into the sauce. To make ahead: Refrigerate for up to 4 days. Use leftovers inChicken Tinga Baked Pasta,Easy Chicken Tinga Rice BowlsorChicken Tinga Tostadas....

We bake the tortillas to ensure a crispy base, while also using less oil than deep-frying. Arrange tortillas in a single layer on a baking sheet and coat on both sides with cooking spray. Bake, flipping once, until crispy, about 12 minutes. Photo: Jacob Fox Meanwhile, heat chicken tinga and refried beans in separate pans until steaming. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

You don’t have to choose one or the other. This means that they provide the nine essential amino acids your body cant produce on its own. Consuming foods high inprotein improves satiety, helping you stay full longer and eat less at your next meal. Photo:Ali Redmond/Victor Protasio Chicken and fish are also good sources ofB vitamins. This group of vitamins may improve cognitive function and help your body metabolize energy....

Rich, dark and delicious, mole is a signature sauce in Mexican cooking. Traditional recipes can take several hours to prepare. This quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sauteed zucchini, pepper and onion. ThisChicken with Quick Mole Saucejust might replace your typical chicken preparation. Succulent chicken thighs are draped in thick, rich mole. Keep reading for expert tips, including what to serve with this dish....

The leftovers from this healthy 400-calorie meal make a delicious packable lunch for the next day. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more....

Hot roasted vegetables lightly wilt the arugula in this healthy dinner salad recipe. Keep prep time minimal with leftover chicken, precut butternut squash and trimmed Brussels sprouts. Arrange in a single layer on the prepared baking sheet (reserve the bowl). Roast, stirring once or twice, until the vegetables are tender, 20 to 22 minutes. Combine chicken, grapes, onion and arugula in the reserved bowl. Add the roasted vegetables and toss to combine....

Arrange the toppings individually on these protein-packed grain bowls so each bite has a contrasting taste and texture. Sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. (Reserve 1 thigh for another use.) Meanwhile, prepare quinoa: Combine broth, 1 tablespoon oil and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Remove from heat, cover and let stand for 5 minutes....

This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. you might use any combination of dried and fresh mushrooms here. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice. Meanwhile, heat oil in a large pot over medium heat. Add leeks and garlic; cook, stirring, until very soft, about 4 minutes. Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms....