Pork Tenderloin with Blueberry Sauce

Ingredients:
* 1 pork tenderloin (about 1-1/4 pounds)
* 2 teaspoons sodium-free chicken grilling blend (such as Mrs. Dash)
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 12 ounces green beans, ends trimmed
* 1 tablespoon olive oil
* 1 small onion, chopped
* 1-1/2 cup frozen blueberries, thawed
* 1/4 cup cider vinegar
* 1 teaspoon sugar
* 1/2 teaspoon dried thyme

Directions:
1. Heat oven to 400°F. Rub pork with chicken seasoning and 1/4 teaspoon each salt and pepper and place in a roasting pan. Roast at 400°F for 25 minutes, until internal temperature registers 155°F.
2. When 10 minutes of cooking time remain, remove pan and spread green beans around pork; drizzle with 1/2 tablespoon olive oil. Stir beans and return pan to oven.
3. Heat remaining 1/2 tablespoon olive oil in a small saucepan over medium-high heat. Cook onion 3 minutes. Add blueberries, vinegar, sugar, thyme and remaining 1/4 teaspoon each salt and pepper to saucepan; cook for 5 minutes or until thickened. Serve pork with sauce.

This was last nights dinner and it was very good! My pork took a bit longer to reach the temperature then 25 minutes but that just could be a problem with my oven. This did not require much effort on my part for a full and complete meal. I would definitely recommend this. This recipe is from an older issue of Family Circle.

White Pita Pizzas

Ingredients:
2 whole wheat pitas, split horizontally into 2 halves each
1 cup fat free ricotta cheese
3/4 cup shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese
1 clove garlic minced
4 tablespoons Pesto

Directions:
1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
2. Place the pita halves on a prepared baking sheet and bake for 4 minutes. Remove from the oven and cool for 5 minutes.
3. Meanwhile combine the ricotta, mozzarella, Parmesan, and garlic in a bowl. Spread 1/4 over each pita. Spread one tablespoon of pesto over the cheese on each pita. Bake for 6-7 minutes or until the cheese is melted.

Oh boy these are good. They even satisfy picky peoples need for pizza. (both my toddler and husband were a fan) These are classified as a snack in the Flat Belly Diet Cookbook but you could serve half or one with some soup or chili for a full meal.

Baked Eggplant and Ground Beef

Ingredients:
4 cups thinly sliced eggplant
1 onion thinly sliced
2 cloves roasted garlic minced
vegetable oil cooking spray
12 ounces lean ground beef
1 tablespoon fresh oregano
1/2 teaspoon cinnamin
1/2 teaspoon cumin
1/8 teaspoon salt
black pepper to taste
1 cup tomato sauce
1/2 cup water

Directions:
1. Preheat the oven to 375 degrees. Heat a heavy bottomed skillet over medium heat.
2. Coat the eggplant, onion, and roasted garlic with cooking spray. Place on a sheet pan and cook in the oven for 15 minutes.
3. Coat the hot skillet with cooking spray. Cook the beef in the skillet, stirring often until browned about 5 minutes. Stir in the oregano, cinnamin, cumin, salt and pepper.
4. Coat a square 9 inch pan with cooking spray. Pour in 1/2 cup tomato sauce and top with 1/2 eggplant mixture, 1/2 beef mixture, the remaining 1/2 eggplant mixture and the beef mixture. Pour in the remaining 1/2 cup tomato sauce. Pour water around the edges of the pan.
5. Cook in the oven for 40 minutes and serve.

This was good. I liked it. You only need one eggplant to make this recipe. U could however easily double this recipe and use two eggplants. This one can take a while to make though because you would definitely need at least two cookie sheets to bake all the eggplant as suggested. I did not use any roasted garlic in my version and I used canned marinara sauce from Trader Joes. This recipe is from The Best Life Diet Cookbook.

Green Beans with Tomatoes and Feta

Ingredients:

Two 7.4 ounce boxes Cascadian Farm frozen organic French cup green beans with toasted almonds
1 tablespoon olive oil
1 medium onion sliced
2 cloves garlic finely chopped
One 14.5 ounce can diced tomatoes
1 teaspoon chopped fresh oregano leaves undrained
1/8 teaspoon crushed red pepper if desired
1/3 cup crumbled feta cheese

Directions:

1. Cook beans as directed on box, reserving almonds; drain.
2. Meanwhile in a 10 inch skillet, heat olive oil over medium heat. Cook the onion and garlic in olive oil for 3 to 4 minutes, stirring frequently, until the onion is crisp-tender. Stir in the tomatoes, oregano, and red pepper. Heat until boiling. Reduce the heat; simmer, uncovered, for about 5 minutes, stirring occasionally, until thickened and most of the liquid is evaporated.
3. Spoon the drained beans into a serving platter; top with the tomato mixture. Sprinkle with feta cheese and the reserved almonds.

This recipe is from the Best Life Diet book. I was not able to find the exact beans they asked for so i just used frozen french cut green beans. I loved the addition of feta cheese to the bean mixture. Really good! Another easy healthy veggie side dish

Chicken Curry

Ingredients:

1 tablespoon vegetable oil
2 tablespoons all purpose flour
1 tablespoon curry powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 (3 ounce) thin sliced skinless chicken breasts (1/4inch thick)
1/2 cup orange juice
1/2 cup low sodium chicken broth or water
2 tablespoons mango chutney
1/4 cup fat free sour cream
2 tablespoons chopped cilantro

Directions:
1. In a large nonstick skillet, heat the oil. In a large sealable plastic bag, mix the flour, curry powder, cumin and salt. Add the chicken and shake to coat.
2. Transfer the chicken to a skillet, shaking off any excess flour (reserve the remaining flour) saute until cooked through, about three minutes on each side. Transfer the chicken to a platter and keep warm.
3. Stir the excess flour into the skillet, mixing with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of a skillet; stir in the chutney. Bring to a boil and cook, stirring constantly, until the mixture thickens, about 1 minute. Stir in sour cream until blended; simmer 30 seconds. Spoon the sauce over the chicken and sprinkle with the cilantro (if using).

This recipe is soo soo good! I definitely recommend it. Very flavorful. I served this over brown rice. It is from a weight watchers cookbook so it is healthy too. Easy and doesn't require too many ingredients either. I must warn you though that the chutney is around 5 dollars. It will allow you to make this recipe many times though.

Upside-down Pizza

Ingredients:
2 cups Hunt's no-added-sugar spaghetti sauce (divided)
12 oz 96/4 super lean ground beef
1 cup FF mozzarella cheese
3/4 cup Heart Smart Bisquick
1/3 cup + 1 Tbsp FF milk
3 Tbsp egg beaters

*optional for pepperoni and hamburger version*
8 oz 96/4 super lean ground beef (in place of the 12 oz)
2 servings Hormel turkey pepperoni (diced)

Directions:
Pre-heat oven to 400 degress (425 for high altitude). Fry up the ground beef and season with a little black pepper if desired (no salt needed). Stir together pepperoni pieces and ground beef, if making the pepperoni version. Spray the inside of an 8x8 square baking dish. Pour 1 cup spaghetti sauce in the bottom of the dish. Spoon on ground beef or beef/pepperoni mixture on top of the sauce. Pour 1 more cup sauce over the top of the meat. Top with 1 cup FF mozzarella. Mix together the Bisquick, milk, and egg beaters and pour evenly on top of the cheese. Bake for 25-30 min, or until golden brown. Serves 4.

i do not know where to find fat free mozzarella so i used reduced fat. I did the 8 oz of lean ground beef with two servings of turkey pepperoni. I really like this. It is very good and very easy to make. I found this recipe on this blog: http://amysmithr.blogspot.com/2005/08/how-i-do-ns-with-my-own-food.html
It is also kid friendly because it tastes like pizza.

Three-Cheese Chicken Penne Pasta Bake

Ingredients:
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Directions:


HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.


This is a recipe from the Kraftfoods website. It is delicious! Also popular with the kidlet because its pasta. I will definitely make this one again!!

Pork Medallions with Cranberries and Apples

Ingredients
* 1/2 cup apple juice
* 1/2 cup fat-free, less-sodium chicken broth
* 1 tablespoon brown sugar
* 1 1/2 teaspoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon dried rubbed sage
* 1/8 teaspoon coarsely ground black pepper
* 1 (1-pound) pork tenderloin, trimmed
* 1 tablespoon all-purpose flour
* 4 teaspoons olive oil, divided
* Cooking spray
* 1/2 cup finely chopped onion
* 1 cup thinly sliced peeled Rome apple
* 3/4 cup fresh cranberries
* Fresh sage sprigs (optional)

Preparation

Combine first 7 ingredients in a small bowl, stirring well with a whisk.

Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.

Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.

Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.

This one is pretty good and not hard to make. I had some left over cranberries from another recipe which is the reason i decided to try this out. It is made even better by the fact that my daughter thinks the pork is chicken and therefore loves this too. haha This came out better than i expected which is always a good thing!

Beef in Pomegranate Sauce

Ingredients:

1 1/2 to 2 pounds beef or buffalo roast or steak, fat trimmed if necessary
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-0z can fire roasted crushed tomatoes
1/4 cup balsamic vinegar- omit for yeast-free
1/8 cup pure maple syrup- or use agave to keep it lower glycemic
1/2 cup fresh cranberries or golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon

Directions:
I slow-cooked my recipe in a Crock-Pot because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.

Salt the beef on all sides. Wait a few minutes. Kiss the cook. Get your Crock Pot situated and turned on to High.

Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.

Add a small dash of olive oil to the Crock Pot. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top.

Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.

Stir a little bit to co-mingle ingredients.

Cover and let the magic happen- about 4 to 5 hours.

Taste test the sauce for seasoning adjustments. My intuitive combo was the perfect balance of tart and savory with a hint of sweetness.

We served ours with a generous mound of whipped mashed potatoes. Heaven. Seriously.

Serves 4.

This is a great recipe to use up the pomegranate juice from the previous recipe and also very yummy! I did use my crockpot for this one also. I dont really have time to do it in the dutch oven. I used the fresh cranberries which aren't too hard to find this time of year. It is also from the blog http://glutenfreegoddess.blogspot.com French herb mix is also known as herbs de provence and is made by McCormick Gourmet Collection Blends if you are having problems finding it like I did. Very tender and juicy.

Pork Roast with Mushrooms & Brown Sugar Apricot Sauce

Ingredients:

2 pounds boneless pork loin
Extra virgin olive oil, as needed
Sea salt and fresh ground pepper
5 cloves garlic, chopped
1 large sweet onion, sliced
2 cups sliced Baby Bella mushrooms
A sprig of fresh rosemary

For the sauce:

1 8-oz. jar apricot jam- no sugar style
1 1/2 cups unsweetened pomegranate juice
1/4 cup balsamic vinegar
1/2 cup brandy or wine, optional
4-6 tablespoons organic light brown sugar, or honey, to taste
2 teaspoons dried Italian Herbs- oregano, thyme, sage, rosemary
1/2 teaspoon cinnamon
1/2 teaspoon mild curry

Directions:

Turn on your slow cooker to low.

Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary.

Make your sauce:

Combine the apricot jam, pomegranate juice and balsamic vinegar. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and mushrooms.

Cover and cook for about five hours. Test the internal temperature with a meat thermometer. It should read 145 degrees F. To be honest, I let the temperature get up to 160 degrees F. I wanted my first pork roast to be well done.

Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes.

Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).

I found this recipe on this blog http://glutenfreegoddess.blogspot.com I have tried two of her crockpot recipes now and have been very impressed with both. They are definitely ones I would recommend! The only thing i changed in this recipe was the apricot jam. I could not find the no sugar kind so I used organic reduced sugar apricot preserves. I also only used one package of Baby Bella mushrooms. The pomegranate juice does not come cheap so i suggest using the left overs in a recipe from the same site that is also good!

Italian Pot Roast

Ingredients:
1 lb boneless round roast
1 medium sized onion, sliced
1/4 tsp salt
1/4 tsp black pepper
2 8oz cans no salt added tomato sauce
.7 oz pkg dry italian salad dressing mix

Directions:
Slice roast in quarters for even cooking and to distribute the flavors better. Place in slow cooker.
Cover with sliced onions.
In small bowl, stir together remaining ingredients and pour over meat and onions.
Cook on high for 3 hours or on high for 30 minutes and then low for 4 hours or until meat is tender.
Shred meat and serve in sauce over rice or mashed potatoes.

This was a recipe from Fix it and forget it lightly. I enjoyed it a lot. I did end up using 8oz of ragu in place of one of the cans of no salt added tomato sauce. Very easy and inexpensive to make with extra meat I had on hand. I served it with rice and a side of veggies.

Tiramisu

Ingredients:
* 2 cups cold milk
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 18 ladyfingers, split
* 2-1/2 teaspoons instant coffee granules
* 1/2 cup boiling water
* 1 tablespoon baking cocoa

Directions:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate.
Arrange half of the ladyfingers cut side up in an 11-in. x 7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving. Yield: 6 servings.

I was really impressed with this recipe. It is from Taste of Home and I had all the ingredients to make it except for the heavy whipping cream. It was really easy to make and tasted exactly like tiramisu although the texture is a little different. I definitely recommend it. I think it would also be good doubled and used to make a trifle.

Cheeseburger Soup

Ingredients:
1lb ground turkey
1 cup onions, chopped
1/2 cup green bell peppers, chopped
2 ribs celery, chopped
20 oz can beef broth
1 cup non fat milk
2 cups water
2 tbsp flour
8 oz low fat cheddar cheese grated

Directions:
1. Brown turkey in nonstick skillet. Spoon into slow cooker.
2. Add vegetables to slow cooker.
3. Heat broth, milk, and water in skillet. Sprinkle flour over liquid. Stir until smooth and let boil for three minutes.
4. Pour into slow cooker.
5. Cover. Cook on low 6 hours. Then add cheese and cook another 2-3 hours.

I found this recipe in my new favorite cookbook Fix It and Forget It Lightly. It was really simple to make and really good!! I served this with some rolls. I would definitely recommend this book and the recipe!

Turkey Meatloaf with Sweet & Spicy Sauce

Ingredients:
* 1 pound Ground Turkey
* 1/2 cup quick-cooking oats
* 1/2 cup chopped onion
* 2 eggs (or 1 egg and 2 egg whites), slightly beaten
* 2 teaspoons Worcestershire sauce
* 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
* 1 cup shredded low-fat cheddar cheese

Sweet and Spicy Sauce
* 1/2 cup catsup
* 1/4 cup packed brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon dry mustard

Directions:
1. Heat oven to 350°F. Line a loaf pan, 9"x5", with foil; leave pieces overhanging edges of pan; spray with cooking spray. Prepare Sweet 'n Spicy sauce (see below); set aside.
2. In a medium bowl, mix turkey, oats, onion, eggs, Worcestershire sauce and 2 tablespoons Sweet 'n Spicy sauce. Press half of turkey mixture into prepared pan. Form 1" indentation down center of mixture, leaving 1" thickness on all sides. Mix broccoli and cheese; spoon into indentation mounding up. Press remaining turkey mixture evenly over top, sealing edges. Bake for 1 hour. Let stand 15 minutes, then lift loaf from pan using foil hanging over edges. Peel foil away. Spoon remaining Sweet 'n Spicy sauce over top of loaf.
3. Sweet 'n Spice sauce: In a small bowl, mix catsup, brown sugar, lemon juice and dry mustard. Makes about 3/4 cup.

I found this recipe on the jennie o turkey site. It is similar to one i make with beef. I thought this was a great healthy alternative. I did not put foil in my pan i just sprayed the stoneware loaf pan before putting my turkey in it. I think i would bake it a little less than an hr next time as the edges got a little dark. Overall it was really yummy and i would definitely make it again.

Vegetable Noodle Bake

Ingredients:
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 3/4 cup canned tomato puree
* 1/3 cup chopped onion
* 1-1/4 teaspoons dried oregano
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 2-1/2 cups uncooked medium egg noodles
* 1/2 cup 4% cottage cheese
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1/3 cup shredded American cheese

Directions:
In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook noodles according to package directions; drain.
Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish. Top with half of the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomato mixture; top with remaining noodles and tomato mixture. Sprinkle with American cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 4 servings.

I ran into this recipe while searching for something that uses egg noodles. It is an old favorite of mine. Easy to make and soo good!! It doesn't make too much though so it is the perfect meal for 2 people. It is from Taste of Home.

Chicken and Broccolini Aglio E Olio

Ingredients

* 1 bunch broccolini (about 1 pound), cut into thirds (or use regular broccoli)
* 1/2 pound whole wheat linguine
* 1-1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 tablespoons extra-virgin olive oil
* 4 to 6 cloves garlic, thinly sliced
* 2 tablespoons capers and 1 tablespoon of the brine
* 1/4 teaspoon red pepper flakes
* 2 tablespoons chopped parsley

Directions

1. Bring a large pot of salted water to a boil. Add broccolini; boil 3 minutes. With slotted spoon, remove broccolini to a bowl. Add pasta to pot. Cook following package directions. Drain, reserving 1/2 cup of the cooking water.

2. While pasta is cooking, coat the chicken pieces with flour, shaking off excess. Season with 1/4 teaspoon of the salt and the black pepper.

3. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until cooked through. Add garlic, capers, brine and red pepper flakes. Cook for 1 minute. Add cooked broccolini and reserved pasta water. Bring to a simmer. Add pasta and remaining 1/4 teaspoon salt. Stir to combine and coat pasta with liquid.

4. Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.

This recipe is from a family circle magazine. The pasta recipe was really good and really easy to make. It has lots of flavor and is healthy. I used Ronzoni Healthy Harvest linguine and it was better than I thought it would be. If you want to save a few dollars on this meal I dont think the fresh parsley is a needed ingredient.

Southwestern Tilapia

Ingredients
1 tablespoon olive oil
2 teaspoons grated lime zest
2 tablespoons lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 large ears corn, kernels cut off cob (about 1-1/2 cups total)
2 large poblano or sweet green peppers, cut in half lengthwise, seeded and thinly sliced
1 medium-size onion, peeled, halved and thinly sliced
2 cloves garlic, minced
4 tilapia fillets (6 ounces each)
1/4 cup chopped fresh cilantro

Directions
1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high heat.

2. In a large bowl, stir together olive oil, lime zest, lime juice, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add corn, peppers, onion and garlic; stir to coat.

3. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.

4. Evenly divide mixture on one half of each foil piece. Sprinkle tilapia with remaining 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place seasoned fillets on top of vegetables in foil.

5. Create a packet: Fold second half of foil over fish and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack; grill 20 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle with cilantro. Note: Packets can be baked at 450 degree F for 20 minutes. Makes 4 servings.

This was really good! Just be careful when cutting the pepper. If you don't cover your hands and you touch it, your fingers will burn for a long time. No fun!! (i speak from experience in case you couldn't tell)

Penne with Zucchini and Feta

Ingredients:
* 8 ounces uncooked penne (tube-shaped pasta)
* 1 tablespoon olive oil
* 1/2 teaspoon dried oregano
* 2 medium zucchini, halved lengthwise and sliced
* 2 garlic cloves, crushed
* 3/4 cup fat-free, less-sodium chicken broth
* 1/2 teaspoon grated lemon rind
* 1 1/2 tablespoons fresh lemon juice
* 1/4 teaspoon black pepper
* 2/3 cup (about 2 1/2 ounces) crumbled feta cheese

Directions:
Cook the pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large skillet over medium-high heat. Add oregano, zucchini, and crushed garlic; saute 3 minutes. Stir in broth, rind, juice, and pepper. Add pasta and cheese; toss well. Serve immediately.

This was tonight's dinner and it was delicious. It was from an old Cooking Light Magazine. Easy and reasonable to make. The only thing i would suggest would be to saute your zucchini to your desired taste as three minutes doesn't do much. I think i sauted mine for 6 minutes. Lots of flavor and even popular with my two year old!

Chicken Soft Tacos with Sautéed Onions and Apples

Ingredients
* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 cups thinly sliced onion
* 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
* 2 garlic cloves, minced
* 8 (6-inch) flour tortillas

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.

Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.

Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.

This was really good. A nice variation on the chicken taco. I have always liked the fruit/meat combo.

Thai Salad with Peanut Dressing

Ingredients
* Dressing:
* 3 tablespoons water
* 2 tablespoons rice wine vinegar
* 1 tablespoon chopped green onions
* 1 tablespoon reduced-fat peanut butter
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled fresh ginger
* 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 1 teaspoon dark sesame oil
* 2 teaspoons dry-roasted peanuts

Salad:
* 2 cups mixed baby salad greens
* 1/2 cup fresh bean sprouts
* 2 tablespoons vertically sliced red onion
* 2 tablespoons fresh mint leaves
* 2 tablespoons fresh cilantro leaves
* 6 baby carrots, peeled
* 4 cherry tomatoes, quartered

Directions:
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

I used mild chili sauce and did not use any dry roasted peanuts when making my dressing. For my salad, i just had some leaf lettuce and tomatoes. But overall i felt this salad dressing was yummy. Jed enjoyed it too. If you want to change up a boring old salad, this is the way to do it.