Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them.


Prep Time: 25 mins
Total Time: 30 mins
Servings: 4 servings

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Ingredients
8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni 2 tablespoons extra-virgin olive oil 1 15-ounce can cannellini beans, rinsed 1 large clove garlic, minced 1 pound ripe tomatoes, diced (about 3 cups)1/4 cup oil-cured black olives, pitted (see Tip) and chopped 1/2 cup sliced fresh basil 1/4 teaspoon kosher salt Freshly ground pepper, to taste 1/4 cup grated Pecorino Romano cheese
Directions
1 Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
2 Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese. Makes 4 servings.

TIP:
Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.

Nutrition Facts
Calories 508, Total Fat 16 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 4 mg, Sodium 865 mg, Carbohydrate 63 g, Fiber 13 g, Protein 16 g, Potassium 628 mg. Daily Values: Vitamin C 60%, Iron 35%. Exchanges: Starch 3.5, Vegetable 3, Lean Meat 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
 

Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.


Prep Time: 40 mins
Total Time: 40 mins
Servings: 4 servings

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Ingredients
6 ounces whole-wheat angel hair pasta1/3 cup all-purpose flour, divided 2 cups reduced-sodium chicken broth 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper 4 chicken cutlets, (3/4-1 pound total), trimmed 3 teaspoons extra-virgin olive oil, divided 1 10-ounce package mushrooms, sliced3 large cloves garlic, minced 1/2 cup white wine2 tablespoons lemon juice 1/4 cup chopped fresh parsley 2 tablespoons capers, rinsed 2 teaspoons butter
Directions
1 Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2 Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
3 Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4 Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Nutrition Facts
Calories 397, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 54 mg, Sodium 544 mg, Carbohydrate 45 g, Fiber 5 g, Protein 28 g, Potassium 609 mg. Daily Values: Vitamin C 18%, Iron 16%. Exchanges: Starch 2.5,Vegetable 0.5,Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet 

For this low-calorie dinner, the fish is grilled and served over couscous. A light vinaigrette is drizzled over it all to complete the dish.


Prep Time: 20 mins
Total Time: 26 mins
Servings: 4 servings

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Ingredients
1-1/4 to 1-1/2 pounds fresh or frozen red snapper, sea bass, grouper, or tuna fillets (cut 3/4 inch thick), cut into 4 serving-size pieces 2 tablespoons olive oil 1/4 teaspoon kosher or sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup red wine vinegar 2 tablespoons snipped fresh flat-leaf parsley 2 tablespoons snipped fresh cilantro2 tablespoons olive oil 1 tablespoon fresh lemon juice1 large shallot, minced 1 clove garlic, minced 1/2 teaspoon kosher or sea salt 1/2 teaspoon paprika 1/4 teaspoon ground red pepper (cayenne) 1/4 teaspoon ground cumin Hot cooked couscous Lemon wedges (optional) Mesclun (optional) Radish slivers (optional)
Directions
1 Thaw fish, if frozen. Rinse fish; pat dry. Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
2 For vinaigrette: In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.
3 For a charcoal grill, grill fish on the well-greased rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until fish flakes easily when tested with a fork, gently turning once and brushing once with remaining oil halfway through grilling. (For a gas grill, preheat grill for 10 to 15 minutes on high heat. Reduce heat to medium. Place fish on greased rack over heat. Cover and grill as above.)
4 To serve, thoroughly shake vinaigrette. Divide couscous among 4 serving plates or shallow bowls. Use a wide spatula to transfer fish to plates. Drizzle the vinaigrette over fish. If you like, garnish with a lemon wedges, mesclun, and radish slivers. Serve immediately. Makes 4 servings.

FOR EASIER CLEAN-UP
Grill fish in foil packets. Fold four 24x18-inch pieces of heavy foil in half to make 18x12-inch rectangles. Place a fish fillet in center of each foil rectangle. Season with salt and pepper. Drizzle olive oil over fish. Bring up opposite edges of oil and seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build. Grill as above.

Nutrition Facts
Calories 261, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 366 mg, Carbohydrate 3 g, Fiber 0 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 3%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet 

A simple to make cranberry chutney makes an ordinary turkey and cheese sandwich extraordinary...especially when it's served on cinnamon swirl bread.


Prep Time: 10 mins
Total Time: 2 hrs 40 mins
Servings: 8

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Ingredients
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread (16 slices) 1/4 cup olive oil or mayonnaise 2 lb. thinly sliced deli smoked turkey breast or roasted turkey breast16 slices deli Cheddar cheese Cranberry Chutney
Directions
1 Brush the tops of the bread slices with the oil. Turn the bread slices oil-side down. Divide the turkey and cheese among 8 bread slices. Top each with 1 tablespoon Cranberry Chutney and the remaining bread slices, oil-side up.
2 Heat the panini maker. Add the sandwiches in batches and cook for 5 minutes or until they're lightly browned and the cheese is melted.
3 Cranberry Chutney: Heat the zest and juice from 1 orange, 1 Granny Smith apple, chopped, 1 bag (12 ounces) fresh cranberries, 1 cup packed brown sugar, 1/2 cup cider vinegar and 1 cinnamon stick in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the cranberries are tender. Remove the saucepan from the heat. Let the mixture cool to room temperature. Remove and discard the cinnamon stick. Cover and refrigerate for 2 hours. Makes 2 1/2 cups.

TIP:
If you don't have a panini maker you can use a grill pan or a 10-inch skillet. Assemble the sandwiches as directed above. Heat the grill pan over medium heat. Add the sandwiches in batches and cook until they're lightly browned on both sides and the cheese is melted.
 

 

What You'll Need

• 4-1/2  cups  chicken broth

• 1  cup  chopped onion (1 large)

• 1  cup  sliced carrot (2 medium)

• 1  cup  sliced celery (2 stalks)

• 1  teaspoon  dried basil, crushed

• 1  teaspoon  dried oregano, crushed

• 1/4  teaspoon  ground black pepper

• 1  bay leaf

• 1-1/2  cups  dried medium egg noodles

• 2  cups  chopped cooked chicken or turkey

Step By Step

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Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.


Prep Time: 25 mins
Total Time: 25 mins
Servings: 4 servings

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Ingredients
Sauce
1 1/4 cups Progresso® chicken broth (from 32-ounce carton) 1/4 cup peanut butter 3 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon white vinegar
Stir-Fry
7 ounces uncooked linguine-style rice stick noodles (from 14-ounce package) 1 tablespoon peanut or vegetable oil 1/2 pound lean ground pork 3 medium cloves garlic, finely chopped 1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips1 cup thinly sliced red bell pepper 3 medium green onions, cut diagonally into 1-inch pieces1/2 to 3/4 teaspoon crushed red pepper flakes 1 tablespoon sesame oil 1/4 cup chopped fresh cilantro
Directions
1 In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.
2 In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain.
3 Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.
4 Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.
5 In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.

TIP:
Look for sesame oil, peanut oil and oyster sauce in the Asian-foods section of your supermarket.

Nutrition Facts
Calories 530 (Calories from Fat 210); Total Fat 23g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 1320mg; Total Carbohydrate 61g (Dietary Fiber 5g, Sugars 7g); Protein 18g. Daily Values: Vitamin A 170%; Vitamin C 45%; Calcium 6%; Iron 10%. Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 1 Lean Meat; 3 1/2 Fat. Carbohydrate Choices: 4.
Percent Daily Values are based on a 2,000 calorie diet 

A baked pasta recipe is a surefire crowd pleaser, especially when it's full of Italian meatballs, tangy pasta sauce, and luscious cheeses.


Prep Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 8 to 10 servings

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
16 ounces dried ziti or penne pasta 1 26-ounce jar tomato pasta sauce 1 16-ounce package Italian-style frozen cooked meatballs (32), thawed 1 15-ounce can Italian-style tomato sauce 1 15-ounce carton ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (8 ounces)
Directions
1 Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
2 Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.

Nutrition Facts
Calories 611, Total Fat 28 g, Saturated Fat 14 g, Cholesterol 86 mg, Sodium 1441 mg, Carbohydrate 57 g, Fiber 7 g, Protein 33 g.
Percent Daily Values are based on a 2,000 calorie diet