Pasta Chicken Broccoli Bake

Pasta Chicken Broccoli Bake
Southern Living Jan. 2013

***Susan's note: My mother-in-law made this for a holiday dinner and it was decadent.  Do not skip the 
topping!  The Ritz crackers (or you can use Late July organic crackers) add just the most delicious
touch.  I would probably make it with penne instead of tortellini to save a few calories.  I like that you 
can make everything ahead of time, keep the topping separate, refrigerate and bake the next day
when you are ready to eat it.*****

Ingredients

• 1/2 cup butter $
• 1/2 cup chopped sweet onion $
• 1/2 cup chopped red bell pepper $
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth $
• 1 1/2 cups half-and-half
• 1/2 cup dry white wine
• 1 cup (4 oz.) freshly shredded Parmesan cheese $
• 1/4 teaspoon salt $
• 1/4 teaspoon ground red pepper
• 1 (20-oz.) package refrigerated cheese-and-spinach tortellini
• 4 cups chopped fresh broccoli $
• 4 cups chopped cooked chicken $
• 1/2 cup grated Parmesan cheese $
• 15 round buttery crackers, crushed $
• 1/2 cup chopped pecans
• 3 tablespoons butter, melted $

1. 1. Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.
2. 2. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
3. 3. Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
4. 4. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.
5. Note: We tested with Buitoni Mixed Cheese Tortellini.

Southern Living
DECEMBER 2012

Orzo with Smoky Tomato Vinaigrette

Orzo with Smoky Vinaigrette
by Giada DeLaurentis
Ladies Home Journal
April 2012

***Note from Susan:  A baby has arrived in our house! So I am adding some recent "simple" meals onto this blog.  I have no time to make sides or salads, so "one pot" type dishes are perfect.  This is a good example.  If you don't have fresh basil (I didn't), I used dried and it was fine.  Also, I didn't have smoked salt, though I would like to try that.  I added 1 lb. of cooked ground turkey to add protein.

Giada: My mom loves this dish as a vegetarian main course, and Todd loves it when I add some ground beef to the mix. Either way, I've been on a "smoky" kick lately, exploring different ways to integrate this distinct flavor into recipes. In this one I use smoked salt.

Work: 10 minutes
Total: 40 minutes

1 pound (2 pints) cherry tomatoes
Kosher salt
1 pound orzo
1/2 cup packed basil leaves, torn
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp honey
1 tbsp smoked salt
1/4 tsp ground black pepper
Cup grated Parmesan

1. Place tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until tomatoes are tender and the skins are charred in spots, about 10 minutes. Set aside to cool.

2. Bring a large pot of salted water to a boil. Add orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a large serving bowl.

3. In a blender, puree tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper.

4. Pour tomato vinaigrette over pasta and toss to coat. Sprinkle with Parmesan. Serves 4 to 6.

Spaghetti with Sausage and Simple Tomato Sauce

Spaghetti with Sausage and Simple Tomato Sauce

***Susan's Note; YUM! I made this with fettucini and roasted pepper/garlic turkey sausage from Whole Foods. I used diced canned tomatoes instead of canned whole. It was good.

Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 1/4 cups pasta, 2 tablespoons cheese, and 1 tablespoon basil)

Ingredients
8 ounces hot Italian turkey sausage links
8 ounces uncooked spaghetti
1 (28-ounce) can no-salt-added whole tomatoes, undrained
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
5 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup torn fresh basil
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Preparation
1. Preheat broiler.

2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

3. Cook pasta according to package directions, omitting salt and fat; drain.

4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Nutritional Information
Calories:
460
Fat:
16.9g (sat 5.1g,mono 8.1g,poly 2.8g)
Protein:
24.4g
Carbohydrate:
53.3g
Fiber:
4g
Cholesterol:
57mg
Iron:
4.7mg
Sodium:
895mg
Calcium:
253mg
Ann Pittman, Cooking Light, APRIL 2010

Orecchiette Pasta with Roasted Broccoli and Walnuts

Orecchiette with Roasted Broccoli and Walnuts

From Real Simple February 2009
See another good Orecchiette recipe here.

**Susan's note: A yummy weeknight dinner.

Serves 4
Total Time 25 minutes

INGREDIENTS
12 oz orecchiette or other short pasta (3 cups)
1 bunch broccoli (1 1/2 lbs), cut into small florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 cloves garlic, chopped
Kosher salt and black pepper
2 TBS unsalted butter
1/4 cup grated Parm (1 oz)

Heat oven to 400. Cook pasta according to package. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 tsp salt and 1/4 tsp pepper. Roast, tossing once, until the broccoli is tender, 18-20 minutes.

Toss pasta with broccoli mixture, butter, and 1/2 cup of the reserved pasta water (Add more water if the pasta seems dry). Sprinkle with the Parm before serving.

Tortellini Salad from Mrs. D

**Susan's Note: I had this as a side dish at a football party - really yummy! This is a recipe from Mrs. D.

Tortellini Salad

1 lb. tortellini pasta (can be cheese stuffed, frozen or fresh )- I used the tri color fresh cheese stuffed Buitoni (spelling ?) that you get in the fresh cheese section.

1 small jar pimento or roasted peppers, drained and chopped ( I used pimento)

1/2 cup chopped scallions (at least)

1 small jar of artichoke hearts, chopped and drained



Dressing:

1/4 cup olive oil

1/6 cup of wine vinegar (add more if you like it more tangy)

1 tsp. Dijon mustard

1 T. chopped fresh parsley (at least)

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper



Boil tortellini according to package directions. Drain. Mix with other ingredients, chill. Serves 10-12.

Pasta e Fagioli al Forno (Baked Pasta and Beans) - Rachael Ray

Pasta e Fagioli al Forno

**Susan's note: This was yummy for a cold night. I used 33% less fat bacon instead of pancetta. I used mostly skim, a little bit of whole milk. I made a little extra cheese sauce because I didn't want it to be dry. I used chicken broth instead of white wine. I used the healthy "smart" pasta.

Ingredients

* Salt
* 1 pound penne rigate or whole-wheat penne
* 1/4 pound pancetta, 3 to 4 slices thick cut like bacon
* 1 tablespoon extra-virgin olive oil
* 2 ribs celery from the heart with leafy tops, chopped
* 1 carrot, peeled and grated
* 1 onion, peeled and chopped
* 2 to 3 large cloves garlic, finely chopped
* 2 sprigs fresh rosemary, leaves finely chopped
* 3 to 4 sprigs fresh thyme, leaves finely chopped
* 1 fresh bay leaf
* Freshly ground black pepper
* 1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
* 1/2 cup dry white wine
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* Nutmeg, to taste
* 1 1/2 cups grated Romano

Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.

Chop pancetta into 1/4-inch dice.

While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.

While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.

While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.

Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.

Farfalle with Cauliflower and Turkey Sausage (Cooking Light)

Farfalle with Cauliflower and Turkey Sausage (Cooking Light)

***Susan's Note: I made this with a side of Weight Watchers spinach/pine nuts/raisins. Yum. Hubby and I loved it. The picture shows peas and mushrooms, not in the recipe below, but you could add them instead of the cauliflower!


Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes.
Yield

4 servings (serving size: about 1 1/2 cups)
Ingredients

* 2 (4-ounce) links mild Italian turkey sausage
* 3 cups small cauliflower florets
* 2 tablespoons extra-virgin olive oil, divided
* 1/2 teaspoon salt, divided
* 5 garlic cloves, sliced
* 4 cups uncooked farfalle (bow tie pasta)
* 1/2 teaspoon crushed red pepper
* 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
* 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 450°.

2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.

3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
Nutritional Information

Calories:
436 (35% from fat)
Fat:
16.8g (sat 5.2g,mono 7.5g,poly 1.8g)
Protein:
24.1g
Carbohydrate:
48.2g
Fiber:
3.8g
Cholesterol:
62mg
Iron:
2.4mg
Sodium:
830mg
Calcium:
185mg

Lia Huber, Cooking Light, DECEMBER 2008

Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese (Thanks Carrie!)

***Susan's note: A friend gave me this recipe...a yummy mac & cheese with a veggie snuck in! I used Wegman's "cleaned and cut" butternut squash, roasted it for 15 min at 450 degrees with oil and salt, and then pureed most of it. I used 0.65 lbs of sharp NY cheddar, and the rest of the cheese was muenster. I used medium shell pasta. The only thing I didn't understand was the topping, which was ok but I expected plain bread crumbs - but then I read the original recipe and I saw it was meant to be broiled. Ohhhh. Here's Rachael Ray's version. Here's Martha's version.

GIRLYMAE'S BUTTERNUT SQUASH MAC AND CHEESE
with notes by Carrie - the self proclaimed LAZY blogger!

INGREDIENTS:
1 butternut squash LAZY ALERT: I use frozen winter squash, and defrost in the microwave
1 pound elbow macaroni
4 Tablespoons butter
1/3 cup flour
1 1/2 cups milk
1 teaspoon dry mustard LAZY ALERT: I have no dry mustard, I use jar mustard
2 teaspoons salt
1/4 teaspoon ground nutmeg plus more for sprinkling
1/4 teaspoon of cayenne pepper LAZY ALERT: Do NOT over cayenne your dish, no matter how tired and lazy you are.
1 pound sharp cheddar cheese, shredded (about 4 cups)
1 cup chicken or vegetable stock LAZY ALERT: I've never added the stock, maybe because the cooked winter squash has more liquid naturally than a real squash? I dunno.
1 slice of bread LAZY ALERT: I use bread crumbs from a can. About a half cup.

INSTRUCTIONS:
SKIP THIS IF YOU'RE LAZY!
Preheat oven to 400 degrees F.

Slice squash in half and discard seeds . Peel one of the squash halves and cut into 1-inch cubes. Spray the half and the chunks with cooking oil and sprinkle with a little nutmeg. Place the squash half, cut side down, on a baking sheet and scatter the squash chunks next to it in a single layer. Roast for 45 minutes until very tender.

While squash is cooking, make breadcrumbs by putting 1 slice of bread in the food processor and pulsing until it creates fine breadcrumbs. Set aside.

After removing squash from the oven, reduce the heat to 350.

When squash has cooled, set aside the chunks of squash. Peel skin off the squash half and discard. Puree squash half in food processor until it has a smooth consistency. Set aside.

START HERE IF YOU'RE LAZY, ALSO PREHEAT YOUR OVEN TO 350 SINCE YOU SKIPPED IT.
Bring a large pot of water to boil. Salt generously. Boil pasta to al dente - about 6 minutes. Drain pasta and set aside.

Melt 3 Tablespoons butter (set aside 1 Tablespoon) and slowly stir in the 1/3 cup of flour to form a paste.

Off heat, SLOWLY whisk in 1 1/2 cups of milk. Return to medium low heat until sauce fully blends and thickens.

Add pureed squash to the thickened sauce.

Add mustard, salt, nutmeg, and cayenne pepper. Stir in 3 1/2 cups of cheese (set aside 1/2 cup for the topping) and 1 cup of stock, alternating cheese and stock by cupfuls. Taste sauce, adjust seasonings if needed.

Combine pasta, squash chunks, and cheese sauce in a large casserole dish, toss to coat evenly.

Melt the remaining Tablespoon of butter and blend with remaining 1/2 cup of cheese and the breadcrumbs to form topping. Sprinkle mixture over the macaroni.

Place macaroni uncovered in a 350 degree oven until cheese sauce is bubbling and breadcrumb topping is lightly browned, about 20 minutes.

Macaroni and Three Cheeses with Roasted Tomatoes, Sauteed Green Beans and Mushrooms

Macaroni and Three Cheeses with Roasted Tomatoes, Sauteed Green Beans and Mushrooms

***Susan's Note: I love love love this recipe. My whole family enjoyed it. Only change was I used whole grain Italian style breadcrumbs from a can, and half whole milk and half skim milk. YUM! Make sure you get the tomatoes ready first. I made the apple cake above for dessert, as recommended. For the green beans, I skipped the boiling steps 1 & 2 - I used two bags of Wegmans prepackaged cleaned and cut green beans and microwaved them for 6 min.


Macaroni and Three Cheeses

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

Prep: 25 minutes
Total: 45 minutes
Ingredients

Serves 8

* 6 tablespoons unsalted butter, plus more for baking dish
* Coarse salt and ground pepper
* 1 pound medium pasta shells
* 1/4 cup all-purpose flour
* 1 teaspoon dry mustard powder
* 4 cups whole milk
* 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
* 4 ounces Havarti cheese, coarsely grated (1 cup)
* 4 ounces Muenster cheese, coarsely grated (1 cup)
* 1 teaspoon Worcestershire sauce
* 6 slices white sandwich bread

Directions

1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
2. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
3. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
4. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
6. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.


Garlic-Roasted Tomatoes

Serves 8

* 4 large beefsteak tomatoes (about 3 pounds), cored and halved crosswise
* 2 tablespoons butter, cut into 8 thin slices
* 4 garlic cloves, thinly sliced
* coarse salt and ground pepper

Directions

1. Place tomato halves, cut side up, on a large rimmed baking sheet. Dividing evenly, top with butter and garlic; season with salt and pepper. Bake tomatoes until tender, 40 to 45 minutes, in a 400 degree preheated oven.



Sauteed Green Beans and Mushrooms
Prep: 20 minutes
Total: 20 minutes
Ingredients

Serves 8

* Coarse salt and ground pepper
* 2 pounds green beans (stem ends removed), halved crosswise
* 4 tablespoons butter
* 1 pound button mushrooms, stems trimmed, halved
* 2 shallots, sliced into 1/4-inch-thick rings

Directions

1. Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
2. Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
3. In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
4. Add green beans; cook just to heat through, 1 to 2 minutes.

Baked Ziti - Everyday Food

**Susan's note: This is a good, easy, make-ahead-if-you-want-to, double, or quadruple recipe. I recommend using a simple sauce (I used Tomato Basil), not a heavier "three cheese" variety. I used high protein pasta with no problems. Yummy!!

Baked Ziti

The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.

Prep: 20 minutes
Total: 40 minutes
Ingredients

Serves 4

* FOR BAKED ZITI
* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)


Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

Spinach and Brie Chicken with Tomato Orzo

Susan's Note: Very healthy, very yummy "weeknight" dinner. I used Alouette "creme de brie" because I wasn't sure if I'd like the brie flavor - but there was no flavor at all really from the cheese I used. Regular brie might be stronger. I made this with steamed asparagus and salad. For a little more moisture, dab a little butter over the chicken.

Spinach and Brie Chicken with Tomato Orzo
Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

Prep: 20 minutes
Total: 25 minutes
Ingredients
Serves 4 - 6

* Coarse salt and ground pepper
* 8 thin chicken cutlets (1 1/2 pounds total)
* 2 tablespoons Dijon mustard
* 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
* 4 ounces Brie cheese, cut into 8 slices
* 1 cup orzo
* 2 plum tomatoes, cored and chopped
* 1/4 cup chopped fresh parsley
* 1 tablespoon butter
* 1 tablespoon fresh lemon juice

Directions

1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Jeanne and Damian's Mac and Cheese

SUSAN's note: My sister Jeanne made this for Easter, and even though we all had about 20 other things to eat, we remembered this...amazing and NOT healthy! :)

Macc and cheese

1 box macaroni
1 can canned D milk - reg size
6 eggs
4 blocks of cheese 2- extra sharp white and 2 extra sharp yellow (NY
cheese from shop rite not sure if the other supermarkets have it. I
tried others and it does not taste the same)
1/2 cup milk Damian uses whole milk I used 2% on Easter.

I take the cooked macc and the cut up cheese put it in the pan and season
it with pepper and salt. I mix the eggs, milk, and canned milk and then pour over the mixed mac and cheese. I then add about 5 thin slices of butter (2 at the top 2 at the bottom and 1 in the middle) put in oven. DO NOT cover. Cook for about an hour until the top looks brown on 350.

EDITED JANUARY 2024:

Would like to try this version below from Southern Living Dec 2023.

Pasta with Caramelized Onions, Mushrooms, and Bell Pepper

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223289

Ingredients

1 tablespoon olive oil
Olive oil-flavored cooking spray
3 cups sliced mushrooms (about 8 ounces)
2 cups (3 x 1/4-inch) julienne-cut red bell pepper
2 garlic cloves, minced
2 1/2 cups Caramelized Onions** (about 8 cups uncooked)
1 cup low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
3/4 cup low-fat sour cream
1 tablespoon chopped fresh or 1 teaspoon dried oregano
8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
Oregano sprigs (optional)
Preparation
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.
Yield

6 servings (serving size: 1 1/3 cups pasta and 2/3 cup onion mixture)
Nutritional Information

CALORIES 435(19% from fat); FAT 9.3g (sat 3.1g,mono 3.7g,poly 1.2g); PROTEIN 13.7g; CHOLESTEROL 12mg; CALCIUM 102mg; SODIUM 237mg; FIBER 8.1g; IRON 4mg; CARBOHYDRATE 75.7g



**CARAMELIZED ONIONS

1 1/2 teaspoons olive oil
Cooking spray
3 cups vertically sliced onion (sweet, yellow, white, or red onion)
Preparation
Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion, and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.
Yield 1 cup

Pad Thai - Cooking Light

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522123

Ingredients

4 ounces uncooked wide rice sticks (rice-flour noodles) (I used whole wheat spaghetti)
1/4 cup cider vinegar
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons water
1 teaspoon red curry paste
3 garlic cloves, minced
1 1/2 cups chopped reduced-fat firm tofu (about 8 ounces)
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
Cooking spray
1 cup chopped onion
3/4 cup chopped broccoli
1/2 cup chopped carrot
1 large egg, lightly beaten
1 tablespoon fresh lime juice
1/4 cup chopped dry-roasted peanuts
Preparation
Place noodles in a large bowl. Add boiling water to cover; let stand 10 minutes or until tender. Drain.

Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle tofu with salt, red pepper, and black pepper. Add tofu to pan; sauté 8 minutes or until lightly browned. Remove from pan. Add onion, broccoli, and carrot to pan; sauté 4 minutes or until tender. Remove from pan. Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.

Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat. Stir in juice; sprinkle with peanuts.
Yield

4 servings (serving size: 1 cup)
Nutritional Information

CALORIES 263(23% from fat); FAT 6.6g (sat 1.1g,mono 2.9g,poly 2g); PROTEIN 11.9g; CHOLESTEROL 53mg; CALCIUM 71mg; SODIUM 691mg; FIBER 2.7g; IRON 2.4mg; CARBOHYDRATE 40.8g

Asparagus, Snap Pea, and Avocado Pasta

Asparagus, Snap Pea, and Avocado Pasta
From Everyday Food magazine

Ingredients:
Coarse salt and ground pepper
1 pound asparagus, ends trimmed and cut into 2-inch lengths
1 pound sugar snap peas, strings removed
1 pound bow-tie pasta (farfalle)
4 tablespoons butter
2 garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/2 cup chopped fresh mint, parsley, or basil
1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired

Directions: In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl. Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander. In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.

You can cut out some or all of the butter to make it healthier!

http://www.marthastewart.com/recipe/asparagus-snap-pea-and-avocado-pasta

Tomato Chicken Pasta (Cooking Light)

Ingredients

1 (9-ounce) package fresh fettuccine
1/4 cup boiling water
2 tablespoons sun-dried tomato sprinkles (or chopped-up sun dried tomatoes from a jar)
2 teaspoons olive oil
Cooking spray
1/2 cup finely chopped shallots
1 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup dry white wine
1/3 cup whipping cream
1/2 cup chopped fresh basil, divided
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain.

While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally.

Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper.
Yield

4 servings (serving size: 1 1/2 cups)
Nutritional Information

CALORIES 426(21% from fat); FAT 10.2g (sat 4.1g,mono 3.7g,poly 1.3g); PROTEIN 37g; CHOLESTEROL 129mg; CALCIUM 133mg; SODIUM 537mg; FIBER 3.1g; IRON 3.7mg; CARBOHYDRATE 40.2g

Melissa Dupree , Cooking Light, JANUARY 2003
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698596

Quick and Easy Pasta Primavera

The FAVORITE dish - easy easy easy, make it again and again.
Can substitute cut up chicken for shrimp, or extra asparagus!


1/2 16-ounce box ziti (or penne)
1/2 bunch asparagus (about 12 spears), cut into 2-inch pieces
1 16-ounce tub mild fresh salsa
4 ounces soft goat cheese
1 teaspoon sugar
1/2 16-ounce bag frozen cooked shrimp, thawed

Cook the pasta according to the label directions, adding the asparagus to the boiling water during the last 5 minutes of cooking. Drain. Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their

juices, 2 to 3 minutes. Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes. Pour the sauce over the pasta and toss.



Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 387(0% from fat); FAT 8g (sat 5g); PROTEIN 27mg; CHOLESTEROL 99mg; CALCIUM 120mg; SODIUM 878mg; FIBER 5g; CARBOHYDRATE 53g; IRON 5mg