RECIPE OF THE DAY! SAUCY TOMATOES WITH SPICED MEATBALLS

Easy and fast to prepare, this flavorful meatballs and feta-topped tomatoes is paired with pasta. Meatballs can be covered and refrigerated overnight before cooking. If making ahead, cook meatballs 5 minutes longer than specified. ENJOY!


Makes 4 main-dish servings

Total Time: 35 min

Prep Time: 15 min

280 Calories per serving


Ingredients


1 pound(s) ground beef chuck

2 clove(s) garlic, crushed with press

3 tablespoon(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish

1 teaspoon(s) ground cumin

1 cup(s) finely chopped onion

1 1/2 teaspoon(s) dried oregano

Salt

Pepper

1 tablespoon(s) olive oil

2 pint(s) grape tomatoes

2 ounce(s) feta cheese, crumbled (1/2 cup)

pasta


Directions

1.In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.

2.With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.

3.In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees Farenheit, turning once. Transfer meatballs to plate.

4.Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.

5.To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with pasta.

280 Calories per serving

RECIPE OF THE DAY ! SPAGHETTI AND VEGETABLES

Between picking up the kids at soccer practice and helping them with their homework, there isn’t always much time left for dinner prep. Luckily,I have some pasta creations you can get on the table in 20 minutes or less—even before the whole family gathers hungrily in the kitchen. My flavorful sauces are so quick to prepare that by the time the noodles cook your work will be done. I guarantee that with my speedy suppers, you’ll be earning your family’s thumbs up before the final spin on Wheel of Fortune. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 20 minutes


Ingredients

12 oz whole-wheat spaghetti

8 oz asparagus (about 1/2 bunch), trimmed and cut in bite-size pieces

4 oz sugar snap peas, trimmed, halved

1 cup frozen peas

1 Tbsp olive oil

1/2 cup minced shallots

1 medium zucchini, halved and sliced

1/4 tsp each salt and pepper

1 cup reduced-sodium chicken broth

Garnish: snipped chives, grated Parmesan

Preparation

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done. Add frozen peas, then drain.

2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add shallots; sauté 2 minutes. Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender. Add broth; heat.

3. Return pasta and vegetable mixture to pasta pot. Add zucchini mixture and toss to mix and coat. Sprinkle servings with chives and Parmesan.

394 calorie Per serving

RECIPE OF THE DAY! STUFFED VEGGIE SHELLS

This mouth watering dish has some bold flavors that you, your family and friends will love.
They will forget that this is a meatless dish. ENJOY!

Makes 6 servings

Active Time: 30 minutes
Total Time: 1 hour 5 minutes

Ingredients

1 box (12 oz) jumbo pasta shells

2 tsp olive oil

1/2 bunch broccoli (7 oz), chopped (2 1/2 cups)

1 cup shredded carrots (4 oz)

1 small onion (4 oz), chopped

1 clove garlic, minced

1 box (10 oz) frozen leaf spinach, thawed and coarsely cut

1/4 cup chopped fresh basil

1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta

2 Tbsp grated Parmesan

1/4 tsp each salt and pepper

1 1/2 cups marinara sauce

1/2 cup shredded part-skim mozzarella

Preparation

1. Heat oven to 400ºF. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.

2. Meanwhile, heat oil in large skillet over medium-high heat. Sauté broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1⁄2 cup water; cover and cook 2 minutes or until vegetables are tender.

3. Remove cover; cook until liquid is mostly evaporated. from heat; stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.

4. Spoon 1 rounded Tbsp filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.

382 Calories Per Serving(2 shells for 382 calories)

RECIPE OF THE DAY! ZUCCHINI AND SQUASH PASTA PRIMAVERA

Try this tasty and easy healthy recipe tonight.
You’ll get two meals from this chockful-of-veggies pasta. Save the leftovers (about 8 cups) and toss with Italian dressing, or just a bit of red wine vinegar, for a healthy pasta salad lunch. ENJOY!

Makes 8 servings

Active Time: 15 minutes
Total Time: 35 minutes

Ingredients

1 box (about 14 oz) whole-wheat penne

2 Tbsp olive oil

1 1/2 lb zucchini, quartered lengthwise, sliced crosswise

1/2 lb yellow summer squash, quartered lengthwise, sliced crosswise

1 Tbsp minced garlic

1 box (9 oz) frozen peas

1 can (14 1/2 oz) reduced-sodium chicken broth

12 oz plum tomatoes, chopped

Serve with: grated Parmesan and crushed black pepper

Preparation

1. Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.

2. Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.

3. Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.

4. Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.

251 Calories Per Serving