Blog Archive:

Penne with Swiss Chard and Toasted Pine Nuts

  • 1 pound dried penne pasta, cooked and kept warm, reserving 1/2 cup cooking water
  • 2 tablespoons olive oil, divided
  • 5 large cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 8 cups (about 10 ounces) coarsely chopped Swiss chard or spinach leaves
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup (1 ounce) shredded Romano cheese, divided
  • 1/4 teaspoon ground black pepper
  1. HEAT 1 tablespoon olive oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds.
  2. Add Swiss chard; cook, stirring occasionally, for 5 to 7 minutes or until Swiss chard is wilted.
  3. STIR in reserved cooking water, pasta, and remaining olive oil. Sprinkle with pine nuts, 3 tablespoons cheese, and black pepper. Sprinkle with remaining cheese.

Mexican Spaghetti

  • 12 ounces extra-lean ground beef or turkey
  • 1 small onion, chopped
  • 1 jar (16 ounces) salsa
  • 1 cup frozen whole-kernel corn
  • 3/4 cup water
  • 1 package (1.25 ounces) taco seasoning mix
  • 8 ounces dried spaghetti
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese (optional)
  1. COOK beef and onion in large nonstick skillet, stirring frequently, until beef is brown. (Drain, if necessary.)
  2. Stir in salsa, corn, water, and seasoning mix. Cook over medium-high heat, stirring occasionally, until thickened and bubbly.
  3. PREPARE pasta according to package directions; drain. Toss warm pasta with sauce. Sprinkle with cheese.

Garden Risotto Bake

  • 3 cups fresh broccoli florets
  • 2 packages (5.5 ounces each) Risotto with Garden Vegetables, cooked and kept warm, divided 
  • 2 cups grated fontina cheese, divided
  • 1/3 cup plain, dry breadcrumbs
  1. PREHEAT oven to 375° F. Lightly grease 2-quart casserole.
  2. MICROWAVE broccoli in covered medium, microwave-safe bowl on HIGH (100%) power for 5 minutes.
  3. SPREAD 2 cups risotto into prepared casserole. Evenly distribute broccoli over risotto; sprinkle with 1 1/2 cups cheese.
  4. Spread remaining risotto over cheese; sprinkle with remaining cheese and breadcrumbs.
  5. BAKE for 20 to 25 minutes or until golden brown.

Cheese-Stuffed Shells in Marinara Sauce

  • 12 jumbo dried pasta shells, prepared according to package directions, drained
  • 1 cup (4 ounces) shredded reduced-fat mozzarella cheese, divided
  • 1 cup (8 ounces) fat free or reduced-fat ricotta cheese
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1 large egg
  • 1/4 teaspoon ground black pepper
  • 1 container (15 ounces) Refrigerated Marinara Sauce
  1. PREHEAT oven to 350° F.
  2. COMBINE 3/4-cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg, and pepper in medium bowl.
  3. Stuff each shell evenly with cheese mixture; place in ungreased 12×7-1/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
  4. BAKE for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Broccoli Pesto Linguine

  • 1 cup boiling water
  • 2 Chicken Bouillon Cubes
  • 1 package (10 ounces) frozen chopped broccoli, prepared according to package directions, drained
  • 1/3 cup (1 1/4 ounces) grated Romano or Parmesan cheese
  • 1/2 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon bottled minced garlic
  • 1 package (9 ounces) Refrigerated Linguine
  • Coarsely ground black pepper
  • Fresh basil leaves (optional)
  1. COMBINE water and bouillon in small bowl; stir to dissolve. Place bouillon mixture, broccoli, cheese, basil, oil, and garlic in food processor or blender; cover. Process until smooth to form pesto.
  2. PREPARE pasta according to package directions; drain. Toss pesto with pasta. Season with pepper. Garnish with basil.

Angel Hair with Tomato Cream Sauce

  • 2 containers (15 ounces each) Refrigerated Marinara Sauce
  • 2/3 cup Evaporated Fat Free Milk
  • 1 teaspoon bottled minced garlic
  • 2 packages (9 ounces each)  Refrigerated Angel Hair
  • Salt and ground black pepper
  • 1/4 cup (1 ounce) shredded Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley
  1. PLACE sauce, evaporated milk, and garlic in medium saucepan. Cook over medium-high heat, stirring frequently, for 4 to 6 minutes or until hot.
  2. PREPARE pasta according to package directions; drain. Toss with sauce. Season with salt and pepper. Sprinkle with cheese and basil.

Turkey Spinach Salad

  • 1/4 cup red currant jelly
  • 3 tablespoons red wine vinegar
  • 8 cups torn fresh spinach leaves
  • 8 ounces smoked turkey breast, cut into bite-size pieces
  • 1 cup strawberries, halved
  • 1 can (11 ounces) mandarin orange sections, drained
  • 2 green onions, sliced
  1. COMBINE jelly and vinegar in small saucepan. Cook over medium-low heat, stirring constantly, for 1 to 2 minutes or until jelly is melted and smooth. Transfer to small bowl. Chill in freezer for 10 minutes.
  2. COMBINE spinach, turkey, strawberries, oranges, and green onions in large bowl. Drizzle dressing over spinach mixture; toss well to coat.

Stuffed French Toast with Fresh Berry Topping

  • 2 cups mixed fresh berries (strawberries, raspberries, blueberries, and/or blackberries)
  • 2 tablespoons granulated sugar
  • 2/3 cup lowfat ricotta cheese
  • 1/4 cup strawberry preserves
  • 3 large eggs
  • 2/3 cup Evaporated Fat Free Milk
  • 2 tablespoons packed brown sugar
  • 2 teaspoons vanilla extract
  • 12 slices (about 3/4-inch thick) French bread, divided
  • Vegetable oil, butter, or margarine
  • Powdered sugar (optional)
  • Maple syrup, heated (optional)
  1. COMBINE berries and granulated sugar in small bowl. Combine ricotta cheese and strawberry preserves in small bowl; mix well. Combine eggs, evaporated milk, brown sugar, and vanilla extract in pie plate or shallow bowl; mix well.
  2. SPREAD ricotta-preserve mixture evenly over slices of bread. Top with remaining slices to form sandwiches.
  3. HEAT small amount of vegetable oil in large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes or until golden brown.
  4. SPRINKLE with powdered sugar; top with berries. Serve with maple syrup.

Spinach and Fresh Fruit Salad

  • 1/3 cup raspberry vinegar
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon dried basil, crushed
  • 1/8 teaspoon salt
  • 8 cups (about 2 small bunches) fresh spinach leaves, washed, dried, and coarsely chopped
  • 1 large red apple, unpeeled and thinly sliced
  • 2 kiwifruit, peeled and thinly sliced
  • 2 oranges, peeled and sectioned
  • 10 fresh strawberries, sliced
  • 2 tablespoons sliced almonds, toasted
  1. COMBINE vinegar, olive oil, sugar, basil, and salt in small bowl; whisk until blended. Combine spinach, apple, kiwifruit, oranges, and strawberries in large bowl.
  2. ADD dressing to salad; toss well to coat. Sprinkle with almonds. Serve immediately.

Pineapple-Mango Salsa over Grilled Fish

  • 1 cup diced pineapple
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup diced fresh mango
  • 1/2 cup Mango Nectar
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 4 (4 ounces each) skinless firm white fish fillets
  1. COMBINE pineapple, bell pepper, onion, mango, nectar, cilantro, crushed red pepper, cumin, and salt in medium bowl; cover. Refrigerate for 1 hour. Bring to room temperature.
  2. GRILL or broil fish for 3 to 5 minutes on each side or until fish flakes easily when tested with a fork. Top with salsa.