Week of March 7th

Linguine with Basil-Pea Cream

3/5*

Yield: 6 servings (serving size: about 1 1/3 cups pasta)

Ingredients

• 3 tablespoons butter, divided
• 1/2 cup chopped leek
• 1 1/2 cups fat-free, less-sodium chicken broth, divided
• 2 (10-ounce) packages frozen green peas
• 1 cup fresh basil leaves
• 1 tablespoon extravirgin olive oil
• 2 (8-ounce) packages presliced mushrooms
• 2 garlic cloves, minced
• 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil

Preparation

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; cook 3 minutes, stirring frequently. Stir in 3/4 cup broth and peas; bring to a boil. Partially cover, reduce heat, and simmer 5 minutes. Place 1 1/2 cups pea mixture, remaining 3/4 cup broth, 1 cup basil leaves, and oil in a blender, and process until smooth. Place pureed pea mixture in a large bowl. Add remaining pea mixture to pureed pea mixture, and stir to combine.

Melt 2 tablespoons butter in pan over medium-high heat. Add mushrooms and garlic; sauté 6 minutes or until mushrooms are tender. Stir in pea mixture, pasta, salt, and black pepper. Sprinkle chopped basil evenly over each serving.

Creamy Stove-Top Macaroni and Cheese

2/5*

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 4 cups uncooked medium elbow macaroni
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups fat-free milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon bottled minced garlic
• 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

Week of March 1st

Spinach and Butternut Squash Lasagna

3/5*

Yield: 8 servings (serving size: 1 piece)

Ingredients

• 3 cups 2% reduced-fat milk
• 1/4 cup all-purpose flour (about 1 ounce)
• 2 tablespoons butter
• 1/3 cup minced shallots
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
• 1 tablespoon balsamic vinegar
• 4 teaspoons olive oil, divided
• Cooking spray
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 3 (6-ounce) bags fresh baby spinach
• 9 cooked lasagna noodles (8 ounces uncooked noodles)
• 1 cup (4 ounces) shredded Asiago cheese
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation

Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.

Preheat oven to 425°.

Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes.

Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.

Reduce oven temperature to 350°.

Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

Country Captain Chicken

2/5*

Yield: 4 servings (serving size: 1 1/2 cups chicken mixture and 1 tablespoon almonds)

Ingredients

• 1 tablespoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound skinless, boneless chicken breast, cut into 3/4-inch pieces
• 1 1/2 tablespoons olive oil
• 2 1/2 cups vertically sliced onion (about 2 medium)
• 3/4 cup thinly sliced green bell pepper (about 1 medium)
• 2 garlic cloves, minced
• 2/3 cup fat-free, less-sodium chicken broth
• 1/4 cup dried currants
• 2 tablespoons chopped fresh thyme, divided
• 1 (14.5-ounce) can diced tomatoes with jalapeño, undrained
• 1/2 cup sliced almonds, toasted

Preparation

1. Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

3/5*

Yield: 4 servings

Ingredients

• DRESSING:
• 3 tablespoons thinly sliced green onions
• 3 tablespoons rice vinegar
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon water
• 1 teaspoon sesame seeds, toasted
• 1 teaspoon bottled minced garlic
• 1 teaspoon dark sesame oil
• 1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper
• 
  SALAD:
• 2 teaspoons dark sesame oil, divided
• 4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
• 1 cup (1-inch) sliced green onions
• 1 cup fresh or frozen corn kernels, thawed
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 8 cups baby spinach
• 1 cup fresh bean sprouts
• 1 cup red bell pepper strips

Preparation

Preheat broiler.

To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.

Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.

Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

Week of February 14th

Grilled Salmon with Apricot-Mustard Glaze

4/5*

Yield: 4 servings (serving size: 1 fillet)

Ingredients

• SALMON:
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 
  GLAZE:
• 1/4 cup apricot nectar
• 1/4 cup apricot preserves
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons white wine vinegar
• 1 1/2 teaspoons honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 
  REMAINING INGREDIENT:
• Cooking spray

Preparation

Prepare grill.

To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

Chicken and Bacon Roll-Ups

3/5*

Yield: 4 servings (serving size: 1 wrap)

Ingredients

• 1/2 cup reduced-fat mayonnaise
• 1 teaspoon minced fresh tarragon
• 2 teaspoons fresh lemon juice
• 4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
• 2 cups shredded romaine lettuce
• 2 cups chopped tomato (about 2 medium)
• 4 center-cut bacon slices, cooked and drained
• 2 cups shredded skinless, boneless rotisserie chicken breast

Preparation

Combine reduced-fat mayonnaise, minced tarragon, and fresh lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Top each with 1/2 cup shredded romaine lettuce, 1/2 cup chopped tomato, 1 bacon slice, crumbled, and 1/2 cup chicken. Roll up.

Biscuit-Topped Chicken Potpie

3/5*

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 1 tablespoon butter
• 2 cups chopped leek
• 1/4 cup chopped shallot
• 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
• 1/3 cup dry white wine
• 1 teaspoon Dijon mustard
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 cups chopped roasted chicken breast
• 1 1/2 cups frozen mixed vegetables
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water
• 2/3 cup half-and-half
• Cooking spray
• 1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
• 1/2 cup fat-free milk
• 1 large egg white, lightly beaten

Preparation

Preheat oven to 425°.

Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

Pork Tenderloin with Onions and Dried Cranberries

2/5*

Yield: 8 servings (serving size: 3 pork slices and 1/4 cup onion mixture)

Ingredients

• 2 (1-pound) pork tenderloins, trimmed
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3 cups (1/4-inch-thick) slices onion (about 3 medium)
• 1 cup light beer
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup dried cranberries

Preparation

Sprinkle pork with 3/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from the pan. Add onion to pan; reduce heat, and cook for 8 minutes or until browned. Remove onion from pan; sprinkle with remaining 1/4 teaspoon salt, and set aside. Add beer to pan; cook 1 minute over high heat or until reduced to 1/2 cup.

Return pork and onion to pan; add broth, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in cranberries; cover and cook 30 minutes or until pork is tender. Remove from heat. Place pork on a cutting board; cover and let stand 5 minutes. Cut each tenderloin into 12 slices. Serve with onion mixture.

Turkey Jambalaya

4/5*

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 teaspoon bottled minced garlic
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon black pepper
• 1 cup uncooked long-grain rice
• 2 cups fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups shredded cooked turkey
• 6 ounces andouille sausage, chopped
• 2 tablespoons sliced green onions

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.