Fettuccine with Cherry Tomatoes

Ingredients

1 9-ounce package refrigerated fettuccine, cut into thirds
1/2 cup shredded Parmesan cheese
2 tablespoons olive oil
1 6- to 9-ounce package refrigerated or frozen Italian-flavor or grilled-cooked chicken breast strips, thawed if frozen
1 pint cherry tomatoes, halved
1/2 cup pitted ripe olives, halved
Salt and freshly ground black pepper

Directions

In a Dutch oven, cook pasta according to package directions. Drain and return to pan.
Add cheese, oil, and chicken. Return to low heat; toss to coat and heat through. Remove from heat. Add tomatoes and olives. Season with salt and pepper to taste and toss again. Serve immediately. Makes 4 servings.

Speedy Pesto Wraps

Ingredients

1/4 cup reduced-fat cream cheese, softened
1/4 cup reduced-fat pesto sauce
4 8- to 10-inch flavored, plain flour, or whole wheat tortillas
8-ounces deli shaved or sliced smoked turkey breast
2 cups assorted fresh sprouts (such as radish, sunflower, or broccoli sprouts)* or shredded lettuce
1/2 cup chopped tomato or ripe avocado

directions

In a small bowl, stir together the cream cheese and pesto until well mixed. Spread the mixture over one side of each tortilla. Arrange turkey and sprouts, if using, over each tortilla. Top with tomato. Roll up. Makes 4 servings.

*Note: Because fresh sprouts may contain bacteria that could cause illness, you may want to leave them off your sandwich. If you grow your own sprouts, be sure to keep them refrigerated and wash them under cold running water for at least 20 seconds before using.

http://shine.yahoo.com/channel/food/recipes/speedy-pesto-wraps-537361/;_ylt=AsPZ.JGf69JJQ8Rbi7sHTkZfbqU5

Lasagna Toss with Spinach and Ricotta

Ingredients:
Salt
1 package(s) (16 ounces) lasagna noodles
1 tablespoon(s) olive oil
1 medium onion, finely chopped
2 clove(s) garlic, crushed with garlic press
1 can(s) (28 ounces) plum tomatoes in juice
1/4 teaspoon(s) coarsely ground black pepper
1 package(s) (10 ounces) frozen chopped spinach
1/2 cup(s) loosely packed fresh basil leaves, chopped
1/4 cup(s) grated Parmesan cheese , plus additional for serving
1 cup(s) part-skim ricotta cheese

Directions

1.Heat large saucepot of salted water to boiling over high heat; add lasagna noodles and cook as label directs but increase the cooking time to 12 to 14 minutes.

2.Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 10 minutes or until tender, stirring occasionally. Add garlic and cook 30 seconds, stirring.

3.Stir in tomatoes with their juice, pepper, and 3/4 teaspoon salt, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and cook, uncovered, 8 minutes. Add frozen spinach and cook, covered, 10 minutes or until spinach is tender, stirring occasionally. Stir in basil.

4.Drain noodles; return to saucepot. Add tomato mixture and Parmesan cheese; toss well. Spoon into four pasta bowls; top with dollops of ricotta cheese. Serve with additional Parmesan if you like.

http://www.delish.com/recipefinder/lasagna-toss-spinach-and-ricotta-2452

100 Calorie: Baby Tiramisu

Ingredients:
1/2 cup(s) nonfat ricotta cheese (4 ounces)
2 tablespoon(s) confectioners' sugar
1/2 teaspoon(s) vanilla extract
1/8 teaspoon(s) ground cinnamon
12 ladyfingers (about 1 3/4 ounces)
4 tablespoon(s) brewed espresso or strong coffee, divided
2 tablespoon(s) bittersweet chocolate chips, melted (see Tip)


Directions

1.Combine ricotta, sugar, vanilla, and cinnamon in a medium bowl.

2.Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/baby-tiramis-recipe-6771

Spaghetti al Forno

Ingredient:
1 1/2 tablespoon(s) olive oil, plus more for drizzling
1 small onion, finely chopped
2 carrots, peeled and finely chopped
1 stalk(s) celery, finely chopped
4 clove(s) garlic, minced
1 can(s) (28 ounces) diced tomatoes
Salt and freshly ground pepper, to taste
1/2 pound(s) whole wheat spaghetti or linguine
2 tablespoon(s) chopped flat-leaf parsley
1 large pinch red pepper flakes
3/4 cup(s) grated Parmesan cheese
2 tablespoon(s) whole wheat breadcrumbs


Directions

1.To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.

2.Preheat oven to 450 degrees. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.

3.Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately

http://www.delish.com/recipefinder/spaghetti-al-forno-recipe

Fusilli with Herbed Ricotta and Grape Tomoatoes

Ingredients:
Salt
1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves, chopped
1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
1/4 cup(s) (packed) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) (2 cups) grape tomatoes

Directions

1.Heat large covered saucepot of salted water to boiling on high.

2.Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.

3.Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.

4.Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

http://www.delish.com/recipefinder/fusilli-herbed-ricotta-grape-tomatoes-ghk0208

Ingredients:
8 ounce(s) (2 1/2 cups) whole wheat rotini pasta
4 teaspoon(s) cornstarch
2 cup(s) low-fat (1%) milk
1/2 teaspoon(s) Dijon mustard
Salt
ground black pepper
4 ounce(s) reduced-fat (2%) pasteurized process cheese spread, cut into 1⁄2-inch cubes
2 ounce(s) extra-sharp Cheddar cheese, shredded
1/3 cup(s) freshly grated Pecorino Romano cheese
2 tablespoon(s) plain dried bread crumbs
1 medium tomato, thinly sliced


Directions

1.Preheat broiler. With nonstick cooking spray, grease shallow 1 1/2-quart broiler-safe baking dish.

2.Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

3.Meanwhile, in 2-quart saucepan, whisk cornstarch into milk; heat to boiling over medium heat, whisking occasionally. Boil 1 minute. Remove saucepan from heat; whisk in mustard, 1/4 teaspoon salt, and pepper. Stir in cheese spread, Cheddar, and 1/4 cup Romano. (Cheese does not need to melt completely.) In small bowl, combine bread crumbs with remaining Romano.

4.Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish. Arrange tomato slices on top; sprinkle with crumb mixture.

5.Place baking dish in broiler, about 6 inches from source of heat. Broil macaroni mixture 2 to 3 minutes or until top is lightly browned. Let macaroni and cheese stand 5 minutes to set slightly for easier serving

http://www.delish.com/recipefinder/macaroni-cheese-ghk1007

Whole Wheat Penne with Broccoli and Sausage

Ingredients:
12 ounce(s) whole wheat penne pasta
1 large bunch broccoli, cut into florets
12 ounce(s) hot Italian turkey sausage
1 pint(s) grape tomatoes, each cut in half
1/2 cup(s) (loosely packed) fresh basil leaves, chopped
1/4 cup(s) freshly grated Pecorino Romano cheese


Directions

1.Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water; drain pasta and broccoli.

2.Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

3.Stir pasta, broccoli, and 1/4 cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.

http://www.delish.com/recipefinder/whole-wheat-penne-broccoli-sausage-ghk0208

Penne with Peas, Grape Tomatoes and Ricotta

Ingredients:
2 pound(s) fresh peas in the pod, or 2 cups frozen peas, thawed
1 pound(s) penne rigate or ziti pasta
1 cup(s) part-skim ricotta cheese
1/4 cup(s) loosely packed fresh parsley leaves, chopped
1/4 cup(s) Romano cheese, freshly grated
2 teaspoon(s) (from 1 lemon) fresh lemon peel, grated
Salt and ground black pepper
2 teaspoon(s) olive oil
1 pint(s) grape tomatoes


Directions

1.Heat large covered saucepot of salted water to boiling over high heat.

2.Meanwhile, if using fresh peas, shell by running thumb along length of seam to open pod and release peas.

3.Add pasta to boiling water and cook as label directs. Add fresh peas to saucepot when pasta has 2 minutes cooking time remaining.

4.While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. In 12-inch skillet, heat oil over medium-high heat. Add tomatoes and cook 6 to 8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat.

5.Remove 1/2 cup pasta cooking water; set aside. Drain pasta and peas.

6.To skillet with tomatoes, add pasta with fresh peas (or thawed frozen peas) and reserved cooking water; stir to combine. Spoon into 6 bowls and dollop with ricotta mixture.

http://www.delish.com/recipefinder/penne-peas-grape-tomatoes-ricotta

Pizzazz Pizza Pita

Ingredients

1 pita round, cut in half
1/4 cup(s) marinara sauce
1 cup(s) grated mozzarella cheese
Your favorite pizza toppings



Directions

1.Preheat the oven to 350 degrees. Spread marinara sauce inside the pita pockets. Stuff them with cheese and your choice of extras, and lay them on the baking sheet. (FYI, if you’re using pepperoni, five per pocket is the perfect amount.)

2.Bake for 10 to 15 minutes or until gooey cheese is oozing out of the pockets. Turn
off the oven and use the oven mitts to remove the baking sheet. Let your Pizzazz Pizza Pitas cool a bit before you take a big bite—I’m sure you know the agony of pizza burns

http://www.delish.com/recipefinder/pizzazz-pizza-pita-easy-sandwiches

Light Linguine Alla Carbonara

ingredients

8 ounces linguine or spaghetti
Nonstick spray coating
2 slices turkey bacon, sliced crosswise into strips
1 egg, beaten
1 cup evaporated nonfat milk
1/2 cup frozen peas
1/4 cup chopped red sweet pepper
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
Black pepper

directions

Cook linguine or spaghetti according to package directions.
Meanwhile, spray a medium saucepan with nonstick coating. Cook turkey bacon in saucepan until crisp and light brown. Drain on paper towels. Wipe saucepan clean with a paper towel.

For sauce, in same saucepan combine egg, evaporated milk, peas, sweet pepper, and crushed red pepper. Cook and stir over medium heat just until the mixture coats a metal spoon (about 6 minutes). Do not boil. Stir in bacon and half of the Parmesan cheese. Heat through.

Immediately pour sauce over hot cooked pasta; toss to coat. Transfer to a warm serving platter. Sprinkle with black pepper and remaining Parmesan cheese. Makes 4 servings.

http://shine.yahoo.com/channel/food/recipes/light-linguine-alla-carbonara-539196/

Pesto Crostini

Prep Time: 20 min
Total Time: 20 min
Makes: 16 servings, 2 slices each

What You Need!
3 cups fresh basil leaves, washed, dried
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
1/3 cup KRAFT Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese

Make It!
PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.

SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.

SPRINKLE evenly with 1/4 cup Parmesan cheese.

http://www.kraftfoods.com/kf/recipes/pesto-crostini-65089.aspx

Appetizer Pizza Breaksticks

Prep Time: 10 min

Total Time: 32 min

Makes: 16 servings, two sticks each

What You Need

1 pkg. (1 lb. 7 oz.) DI GIORNO Pizza, Thin Crispy Crust Four Cheese

2 Tbsp. olive oil

1/3 cup KRAFT Grated Parmesan Cheese, divided

1/4 tsp. ground red pepper (cayenne)

Make It
PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza. Place pizza directly on center oven rack.

BAKE 20 to 22 min. or until edges are golden brown. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, if desired.

http://www.kraftfoods.com/kf/recipes/appetizer-pizza-breadsticks-106261.aspx

Multigrain Mac and Cheese with Creamy Tomato-Basil Sauce

Ingredients

1 package(s) (16 ounces) multigrain or whole wheat rotini or penne pasta
1 can(s) (14.5 ounces) diced tomatoes, drained
2 tablespoon(s) margarine or butter
1 cup(s) panko (Japanese-style bread crumbs)* or cracker crumbs
3/4 cup(s) freshly grated Romano cheese
1 small onion, chopped
1 clove(s) garlic, finely chopped
3 tablespoon(s) cornstarch
4 cup(s) reduced-fat (2%) milk
Salt and ground black pepper
10 ounce(s) reduced-fat (2%) sharp Cheddar cheese, grated
1 cup(s) (loosely packed) fresh basil leaves, chopped


Directions

1.Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large bowl. Stir in tomatoes; set aside.

2.Preheat oven to 375 degrees F. In microwave-safe small bowl, heat 1 tablespoon margarine in microwave oven on high 20 seconds or until melted. Stir in panko and 1/4 cup grated Romano until blended; set aside.

3.Meanwhile, in 4-quart saucepan, melt remaining tablespoon margarine over medium heat; add onion and cook 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 1 minute.

4.In 4-cup liquid measuring cup, whisk cornstarch into milk until blended. Whisk milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper into onion mixture in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil sauce 1 minute to thicken slightly. Remove saucepan from heat and stir in Cheddar, basil, and remaining Romano until cheeses melt. Stir cheese mixture into pasta mixture.

5.Transfer pasta mixture to six 1 1/2-cup au gratin dishes or one 13" by 9" glass baking dish; top with panko mixture. Bake 20 minutes or until center is hot and top is lightly browned.

http://www.delish.com/recipefinder/multigrain-mac-cheese-tomato-basil

Chicken and Pesto Stacks

Ingredients:
3 tablespoon(s) prepared pesto
3 tablespoon(s) water
1 large sweet onion, cut crosswise into 4 slices
2 medium yellow peppers, each cut into quarters
4 medium boneless, skinless chicken-breast halves
Salt and pepper
2 teaspoon(s) olive oil
4 slice(s) fresh mozzarella
1 tomato, cut into 4 slices


Directions

Preheat broiler. In small bowl, mix pesto with water. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Arrange onion slices on pan; brush onion slices with 2 tablespoons pesto mixture. Place pan in oven 6 inches away from heat source; broil onion 5 minutes. Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking.

Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon each salt and freshly ground black pepper.

In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once.
Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink throughout.

To serve, on each of 4 dinner plates, place 1 slice onion, 2 slices pepper, 1 slice tomato, and 1 piece chicken and mozzarella; drizzle with pesto mixture.

http://www.delish.com/recipefinder/chicken-pesto-stacks-recipes?Gt1=47015

Baked Rigatoni with Spinach, Ricota and Fontina

Ingredients:
1 pound(s) rigatoni
3 tablespoon(s) olive oil
1 package(s) (10-ounce) frozen spinach, thawed
2 cup(s) (about 1 pound) ricotta
5 tablespoon(s) grated Parmesan
1/2 teaspoon(s) grated nutmeg
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
6 ounce(s) fontina, grated (about 1 1/2 cups)


Directions

Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.

Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.

Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.

http://www.delish.com/recipefinder/baked-rigatoni-spinach-ricotta-fontina-recipe-7738

Butternut Squash Ravioli

Ingredients
Filling
1 butternut squash* (about 3 1/2 lbs.), peeled, seeded, and cut into 2-in. chunks
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
3/4 cup ground toasted almonds
1 tablespoon minced fresh sage
4 ounces freshly grated parmesan cheese (1 3/4 cups)
1/2 teaspoon freshly grated nutmeg
ASSEMBLING & SERVING
Fine semolina*
Fresh Pasta Dough, rolled into sheets as directed, or 2 lbs. purchased fresh ravioli or lasagna sheets*
1 qt. reduced-sodium chicken broth or homemade chicken broth*
2 tablespoons butter
2 teaspoons extra-virgin olive oil
1 tablespoon minced flat-leaf parsley
Freshly grated parmesan cheese
Preparation
1. Make filling: Preheat oven to 425º. Put squash chunks in a rimmed baking pan, drizzle with olive oil, and season generously with salt and pepper. Toss to coat. Bake, stirring squash every 20 minutes, until very tender, 35 to 45 minutes. Carefully spoon hot squash into a food processor and whirl until very smooth.

2. Scrape squash into a large bowl and let cool. Stir in almonds, sage, parmesan, and nutmeg. Add salt and pepper to taste.

3. Assemble ravioli: Line a rimmed baking pan with parchment paper and sprinkle with semolina; set aside. Lay 1 pasta sheet on a work surface. Starting 2 in. away from a short end, spoon a 2-tbsp. mound of filling onto the middle of pasta sheet; repeat at 4-in. intervals. Around mounds of filling, brush pasta with water. Place a second pasta sheet over the first, starting at a short end and easing pasta over filling, gently pressing out air and sealing pasta around each mound of filling as you go.

4. Trim long sides of pasta sheet with a pastry wheel or knife so sheet is 4 in. wide. Cut ravioli between filling to make 4-in. squares. Transfer ravioli to parchment-lined pan and cover with plastic wrap; also gather and wrap pasta scraps. Continue shaping ravioli, rerolling scraps according to directions for Fresh Pasta Dough and stacking one more layer of parchment over first (add another pan if needed), until you've used all the filling; you should have 24 to 30 ravioli and may have leftover pasta dough. (If dough scraps become too dry to reroll, crumble into food processor and pulse with 1 tsp. water at a time until moistened.)

5. To serve: In a saucepan, boil broth until reduced by a third. Add butter; keep warm.

6. Preheat oven to 150° and set 8 wide soup plates or rimmed dinner plates in oven to warm. Bring 2 large pots (8 to 10 qt. each) of generously salted water to a rolling boil and add 1 tsp. olive oil to each. Divide ravioli between pots, reduce heat so water boils gently, and cook ravioli, occasionally pushing down into the water, just until al dente (test a corner of one to check), 5 to 7 minutes.

7. Set out soup plates. Using a slotted spoon, transfer 3 ravioli from water to each plate. Ladle broth over ravioli, sprinkle with parsley, and serve with parmesan.

*Shortcuts: Buy 2 3/4 lbs. peeled chunks of butternut squash instead of a whole squash. Buy semolina in the baking aisle of well-stocked markets. Instead of making pasta, buy about 2 lbs. fresh ravioli or lasagna sheets from a well-stocked grocery store or Italian deli, or from freshpasta.com ($6.79 for 16 oz.; 5-lb. minimum order). You may need to cut the ravioli in slightly different dimensions to make at least 24, and you may have leftover filling. For a recipe for chicken broth, see sunset.com/chickenbroth.

Make ahead: Make filling (through step 2) and chill overnight. Fill ravioli (through step 4) and chill them as long as 1 day, or freeze on pans until firm, transfer to bags, and freeze up to 3 weeks.

Italian Tuna Casserole

Ingredients:
1 large can of tuna
1 jar(s) alfredo sauce (large jar, or use 2 small jars)
1 package(s) fresh sliced mushrooms
1 pound(s) corkscrew or other similar pasta
1 medium onion, chopped
1/2 cup(s) grated parmesan cheese
2 tablespoon(s) olive oil
-

Directions

Cook pasta according to package directions. Drain & keep warm.

In a large skillet, heat the olive oil over medium heat. Add chopped onion, and saute' 3 minutes. Add the mushrooms, and some salt & pepper, to taste. Continue cooking until the mushrooms & onions are soft ( not browned).

Add the jar of alfredo sauce & the drained tuna. Stir to combine. Heat through and sprinkle with the parmnesan cheese before serving. It's that easy & it's yummy.

Stuffed Tomatoes with Lean Ground Beef

Ingredients:
1/2 cup(s) (quick-cooking) brown rice
1 tablespoon(s) olive oil
1 medium onion, chopped
1 1/4 pound(s) (90% lean) ground beef
1/3 cup(s) (loosely packed) mint leaves, chopped, plus sprigs for garnish
1/2 teaspoon(s) ground cinnamon
Salt and pepper
6 large (10-ounce) tomatoes
1/2 cup(s) feta cheese, crumbled
1/4 cup(s) panko (Japanese-style bread crumbs)


Directions

Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs.

Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining chopped mint.

While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.

In 15 1/2" by 10 1/2" jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.

http://www.delish.com/recipefinder/stuffed-tomatoes-lean-ground-beef-recipe

Creamy Garlic Penne

Ingredients:
1 (13 1/2 ounce) can of skim evaporated milk
1 1/3 cups skim milk
3 tablespoons all-purpose flour
2-4 garlic cloves, minced
2 teaspoons vegetable bouillon powder

3/4 pound boneless, skinless chicken breast halves (about 3), cut into bite-size pieces
2 teaspoons olive oil
1/2 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1 cup chopped fresh tomato
1 1/2 cups imitation crabmeat (about 6 ounces)

3 cups penne pasta (10 ounces)
2 quarts boiling water
1 tablespoon salt (optional)

2 tablespoons grated light Parmesan cheese (optional)
chopped fresh parsley (optional)

Directions:
Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.

Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato and crabmeat. Toss well until hot. Add to milk mixture. Stir. Keep warm.

Cook pasta in boiling water and salt in large pot or Dutch oven for 10 to 12 minutes until just tender. Drain.

Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley. Makes 7 1/2 cups.

http://www.thenest.com/Recipes/Pasta_Comfort-food_Easy_Entree_Fast_17808/detailview.aspx?id=17808&type=7&recipe_cook_time=20-minute%2c15-minute%2c30-minute&recipe_type=Entree&HPpos=2&HPdate=20090429