YUM: Tomato-Zucchini Tart

I've been working a lot lately, living off fast food and pizza delivery. Since I haven't been in the kitchen, I thought I would share a recipe from this summer. When tomatoes are in season, this tart serves as a delicious light dinner.

Tomato-Zucchini Tart Ingredients
1 rolled refrigerated pie crust
1 package (4.4 ounces) light herb cheese spread, such as Boursin
4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
2 medium zucchini, about 1 pound total, sliced into 1/4-inch coins
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh thyme, to garnish

Directions
1. Heat oven to 400°F. Coat a 9-inch tart pan with nonstick cooking spray.
2. Fit pie crust into tart pan and remove excess dough from around edge. Prick the bottom of the crust all over with a fork. Bake at 400°F for 12 minutes. Cool. Reduce oven to 350°F.
3. Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.
4. Bake tart at 350°F for 40 minutes or until nicely browned and zucchini slices are fork tender. Garnish with fresh thyme; cool slightly and serve.

Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 269, Total Fat (g) 19, Saturated Fat (g) 10, Cholesterol (mg) 31, Sodium (mg) 318, Carbohydrate (g) 24, Fiber (g) 2, Protein (g) 4

From Parents

YUM: Cajun Pork Sandwiches

This recipe is another great one from Family Circle. They always seem to have the best quick and tasty recipes. I decided to try this recipe for a twist on the traditional barbecue pork sandwich. They turned out juicy, messy, and delicious—maybe even better as leftovers.

Slow Cooker Cajun Pork Sandwiches
Makes: 8 servings
Prep: 15 minutes
Slow Cook: 6 hours on HIGH or 8 hours on LOW

Ingredients
1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
1½ tablespoons sodium-free steak seasoning blend (such as Mrs. Dash)
1 large onion, chopped
3 ribs celery, sliced
¼ cup plus 2 tablespoons red wine vinegar
2 tablespoons corn starch
2½ tablespoons Cajun seasoning blend (such as McCormick)
6 tablespoons light mayonnaise
6 whole-wheat hamburger buns

Directions
1. Rub pork with steak seasoning.

2. Place pork in slow cooker bowl. Scatter onion and celery around pork and pour ¼ cup of the vinegar over top. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

3. Remove pork from slow cooker and cut into chunks. Let stand until cool enough to handle.

4. While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside. Pour defatted liquid into a small saucepan.

5. In a small bowl, stir together remaining 2 tablespoons vinegar with cornstarch. Bring defatted liquid to a boil over medium-high heat. Whisk in vinegar mixture and 1 tablespoon of the Cajun seasoning. Boil 1 minute, or until thickened.

6. Using two forks or your hands, pull pork into shreds, discarding excess fat. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to combine.

7. Stir together remaining 1½ tablespoons Cajun seasoning and mayonnaise. To serve, place ½ cup pork mixture on each bun and top with 1 tablespoon spiced mayo.

Nutrition Facts
Servings Per Recipe 8 servings
Calories 329, Total Fat (g) 13, Saturated Fat (g) 4, Cholesterol (mg) 89, Sodium (mg) 856, Carbohydrate (g) 22, Fiber (g) 3, Protein (g) 30

From Family Circle