All Wrapped Up
Put a bow on your Christmas feast with these deliciously bundled dinner ideas.
These recipes give a whole new meaning to packaged food.
Wild Rice-stuffed Pork Loin
This tender pork roast has a delicious wild rice and apricot stuffing tucked inside. —Kim Rubner, Worthington, IA Prep: 20 min. • Bake: 11/2 hours + standing • Makes: 10 servings 1 whole boneless pork loin roast (4 lbs.), trimmed 1 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. pepper
2 cups wild rice, cooked
11/2 cups coarsely chopped dried apricots 1 cup chopped onion 3/4 cup finely chopped celery 3/4 cup minced fresh parsley 1/2 tsp. rubbed sage 1/2 tsp. dried thyme 1/2 cup chicken broth 10 bacon strips Apricot preserves, optional
1. To butterfly the pork roast, cut a lengthwise slit down the center of the pork loin to within ¹₂ in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within ¹₂ in. of bottom. Cover and flatten to ¹₄-in. thickness. Uncover and sprinkle with salt, garlic powder and pepper.
2. In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread the stuffing evenly, ¹₄-¹₂ in. thick, over pork. Roll up jelly-roll style, starting with a long side. Tie the roast at 1¹₂-in. to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside.
3. Bake roast, uncovered, at 350° for 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is crisp and a thermometer reads 160°, another 30-45 minutes. If needed, broil 4 in. from the heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes.
4. Let roast stand 10 minutes before slicing. If desired, brush roast with apricot preserves before slicing.
1 serving: 436 cal., 20g fat (7g sat. fat), 109mg chol., 547mg sod., 23g carb. (10g sugars, 3g fiber), 41g pro.
Haddock en Papillote
This is a distinctive yet simple dish for entertaining. You can make up the bundles earlier in the day and then pop them into the oven 15 minutes before you want dinner on the table. —Amanda Singleton, Rogersville, TN Takes: 30 min. • Makes: 4 servings 11/2 lbs. haddock or cod fillets,
cut into 4 portions
4 Tbsp. dry white wine
2 tsp. snipped fresh dill or 1 tsp. dill weed 1 tsp. grated lemon zest 1/2 cup julienned carrot 1/2 cup julienned zucchini
4 Tbsp. slivered almonds, toasted 4 Tbsp. butter
1. Preheat oven to 375°. Place each fillet on a piece of heavy-duty foil or parchment (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly.
2. Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape. 1 packet: 311 cal., 16g fat (8g sat. fat), 129mg chol., 219mg sod., 4g carb.
(2g sugars, 1g fiber), 34g pro.
Beef Wellington Fried Wontons
These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, GA Prep: 35 min. • Cook: 25 min. Makes: 31/2 dozen
1/2 lb. lean ground beef (90% lean) 1 Tbsp. butter
1 Tbsp. olive oil
2 garlic cloves, minced
11/2 tsp. chopped shallot
1 cup each chopped fresh shiitake, baby portobello and white mushrooms 1/4 cup dry red wine
1 Tbsp. minced fresh parsley 1/2 tsp. salt 1/4 tsp. pepper 1 pkg. (12 oz.) wonton wrappers 1 large egg
1 Tbsp. water
Oil for deep-fat frying
1. In a skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In same skillet, heat butter and olive oil over medium-high heat. Add the garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine; cook until mushrooms are tender, 8-10 minutes. Add to beef.
Stir in parsley, salt and pepper.
2. Place about 2 tsp. filling in center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
3. In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Freeze option: Freeze uncooked wontons in airtight containers for up to three months. Thaw overnight in refrigerator; cook as directed above.
1 wonton: 47 cal., 2g fat (1g sat. fat), 9mg chol., 82mg sod., 5g carb. (0 sugars, 0 fiber), 2g pro.
Mushroom & Smoked Gouda Puff
It’s so very easy, but it looks and tastes gourmet. Dinner party guests will be impressed with this perfect starter course. Serve with a spicy mustard for dipping if desired. —Christina Singer, Bellefontaine, OH Prep: 30 min. • Bake: 30 min. + standing • Makes: 8 servings 41/2 tsp. butter 1/2 cup sliced fresh mushrooms 1/2 cup sliced baby portobello mushrooms 1/4 cup chopped fresh shiitake mushrooms 1 shallot, minced 2 tsp. minced fresh thyme 1/4 tsp. salt 1/8 tsp. pepper 1 sheet frozen puff pastry, thawed 1/2 cup shredded smoked Gouda cheese 1 large egg
2 Tbsp. water
1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and minced shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper.
2. Unfold puff pastry. Spread the mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch the seam and ends to seal. Place the pastry on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water; brush over the pastry.
Cut slits in top.
3. Bake until golden brown, about 30 minutes. Let stand for 10 minutes before cutting.
1 slice: 210 cal., 13g fat (5g sat. fat), 37mg chol., 260mg sod., 19g carb.
(1g sugars, 2g fiber), 5g pro.
Test Kitchen tip: Feel free to swap in your favorite mushrooms or use whatever types are freshest at your local market. You can experiment with the cheese, too. Try a sharp cheddar, a creamy provolone or a cheese blend.
Creamy Scallop Crepes
These savory crepes feel so elegant for the holidays. For extra flavor, I like to add ¹₄ teaspoon of fresh dill weed to the crepe batter before refrigerating. —Doreen Kelly, Hatboro, PA Prep: 45 min. + chilling
Bake: 15 min. • Makes: 6 servings 2 large egg whites 1 large egg
11/2 cups fat-free milk 1 cup all-purpose flour
1/2 tsp. salt
2 Tbsp. unsalted butter,
melted FILLING 1 lb. bay scallops 1/2 cup white wine or reducedsodium chicken broth 1/8 tsp. white pepper
1 lb. sliced fresh mushrooms 4 green onions, sliced
2 Tbsp. butter 1/4 cup all-purpose flour 2/3 cup fat-free evaporated milk 1/2 cup shredded reduced-fat Swiss cheese Sliced green onions, optional
1. In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir the crepe batter; pour 2 Tbsp. into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook another 15-20 seconds. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside.
4. In the same skillet, saute the mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and the cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Stir in cheese and scallops.
5. Spread ¹₃ cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until the crepes are heated through, 12-15 minutes.
2 crepes: 331 cal., 10g fat (6g sat. fat), 76mg chol., 641mg sod., 33g carb. (9g sugars, 2g fiber), 24g pro. Diabetic exchanges: 3 lean meat, 2 starch, 2 fat.
HADDOCK EN PAPILLOTE
MUSHROOM& SMOKED GOUDA PUFF