Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes

Ingredients:

• 1 cup pure maple syrup
• 2 tablespoons finely grated peeled fresh gingerroot
• 4 tablespoons fresh lemon juice
• 3 tablespoons soy sauce
• 1 1/2 teaspoons minced garlic
• an untreated cedar plank (about 17 by 10 1/2 inches) if desired
• a 2 1/2-pound center-cut salmon fillet with skin
• greens from 1 bunch scallions
• Mustard Mashed Potatoes

Instructions:

1. In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
2. Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
3. Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
4. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
5. Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
6. Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Porterhouse Steak with Seared Cherry Tomatoes

Ingredients:

• 3 tablespoons olive oil, divided
• 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)
• 4 teaspoon kosher salt
• 6 large garlic cloves, thinly sliced lengthwise
• 4 (1/2-pint) containers mixed cherry tomatoes
• 6 large thyme sprigs
• 1 1/2 cups coarsely torn basil leaves

Intructions:

1. Preheat oven to 375°F with rack in middle.
2. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
3. Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.
4. Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
5. While steaks stand, pour off oil from skillet. Add remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks.

Oven Fried Buttermilk Chicken & Gravy

Ingredients:

• 4 Chicken breast, trimmed and pounded to 1/4 inch
• 2 cups buttermilk, divided
• 1 cup all purpose flour
• 3/4 tsp Lawry's seasoning salt
• 1/2 tsp black pepper
• 1/4 cup butter
• 1 family sized can, cream of mushroom soup

Instructions :

1. Combine flour, Lawry's, and black pepper. 
2. Dip chicken into 1/2 cup of buttermilk then dredge in flour mixture. 
3. Melt the butter in a 13x9 glass baking dish then put chicken in the pan. 
4. Bake at 400 degrees uncovered for 30 minutes. 
5. Turn chicken over and bake for 15 more minutes. 
6. Combine 1 1/2 cup of buttermilk with the family sized cream of mushroom soup then turn breast again and pour over chicken and bake for 15 more minutes for a total cooking time of 1 hour. 

This is DELICIOUS served over biscuits, of the canned variety. Enjoy!

Chicken With Red Whine And Bacon

Ingredients:

• 4 ounces pancetta, cut into ¼-inch cubes
• 1 whole frying chicken (about 4 to 4-1/2 pounds), cut into 10 pieces and patted dry
• Kosher salt and ground black pepper, to taste
• 12 ounces button mushrooms, quartered
• 3 large carrots, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 375 mL (1/2 bottle) Gallo Family Vineyards Hearty Burgundy
• 8 sprigs fresh thyme
• 1 bay leaf
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature
• 1 bag (14 ounces) frozen pearl onions
• Chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 250 degrees F. In large Dutch oven, cook pancetta over medium-high heat 6 to 8 minutes or until browned. Transfer to bowl with slotted spoon.
2. Sprinkle chicken with salt and pepper. In batches, add chicken, skin side down, to pan and cook 5 minutes or until deep golden brown. Transfer to plate.
3. Add mushrooms to pan; cook 8 to 10 minutes or until browned. Transfer to bowl with pancetta. Add carrots and chopped yellow onion to pan. Cook 5 minutes or until onion is lightly browned, stirring occasionally. Add garlic and tomato paste; cook 1 minute, stirring constantly.
4. Add 1 cup of wine to pan; cook 1 minute, scraping bottom of pan with wooden spoon. Add thyme, bay leaf, broth, chicken and remaining wine; heat to boiling. Cover pot with lid and transfer to oven. Cook 40 minutes or until chicken is no longer pink and internal temperature reaches 165 degrees F.
5. Remove from oven; transfer chicken to plate. Strain cooking liquid through a fine-mesh strainer into a large bowl; discard solids. Put cooking liquid back in pan and place on stove over medium-high heat. In small bowl, mash together flour and butter. Heat cooking liquid to boiling; whisk in flour mixture. Reduce heat to medium and simmer 10 minutes or until thickened, skimming and stirring occasionally. Add pearl onions, pancetta and mushrooms and chicken to pot, simmer 5 minutes or until everything is heated through. Serve garnished with parsley.

Italian Chicken Skillet

Ingredients:

• ½ tablespoon olive oil
• 4 thinly sliced chicken breast (Equal to 1 Pound)
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 3 garlic cloves sliced
• 1 cup crushed tomatoes
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 16 slices mini mozzarella
• 1 tablespoon Parmesan cheese

Instructions:

1. Add olive oil to an oven safe skillet. Season chicken with salt and pepper. Saute chicken until fully cooked flipping halfway. Takes about 8 minutes.
2. Add in sliced garlic and saute for a minute.
3. Stir in crushed tomatoes, oregano, and red pepper flakes. Bring to a simmer. This takes about 1-2 minutes.
4. Take off the heat and top with mozzarella and Parmesan cheese.
5. Place under the broiler for 1-2 minutes or until cheese is melted. Serve immediately!

Cucina

Ingredients:

• tablespoon of dried yeast
• 1 cup lukewarm water
• 1 teaspoon of barley malt syrup or honey
• 1-2/3 cup of wholemeal (wholewheat) flour +1 cup of 00 or plain flour
• 2 tablespoons of extra-virgin olive oil
• 2 teaspoons of salt
• For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water
• salt for sprinkling on top
• 1/2 cup of mixd pitted olives
• 1 chillie, sliced

Instructions:

1. In a large bowl dissolve yeast with 3/4 water, add flour, oil and barley malt syrup or honey. Mix for for a few minutes, then add the salt. If you think the dough is too dry, add the remaining water. Wholemeal flour can require a little extra moisture than regular flour.
2. Knead vigorously until it looks smooth and elastic, this will take about 10 minutes if doing by hand or 5 if enlisting the help of an electric mixer fitted with a dough hook.
3. Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.
4. Stretch it with your hand to form a rectangle and fold into 3. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia. Repeat one last time after 30 minutes.
5. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.
6. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with seasalt.
7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.
8. Drizzle the holes with the glaze and sprinkle with some more salt. Top with pitted olives and roughly sliced chillies.

Lamb Chops Scottadito

Ingredients:

• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary
• 1/4 cup extra-virgin olive oil
• salt and pepper to taste
• 12 rib lamb chops

Instructions:

1. In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the cops to coat both sides. Cover and refrigerate at least 2 hours.
2. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
3. Transfer to a warm platter and serve immediately.

French Fried Onion Chicken & Rice Casserole

Ingredients

2 cups cooked chicken (leftover or a store bought rotisserie chicken works great)

1/2 cup carrots diced (sauteed in 1 Tbsp butter)

1/2 cup peas

1 bag of Success Rice

1 (10 3/4 oz) can cream of chicken soup

1 1/4 cup milk 

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 cups french fried onions (divided)

1 1/2 cups extra sharp shredded cheese (divided)

Directions

1. Preheat oven to 350 degrees.  

2. Prepare bag of Success Rice according to package directions.  Meanwhile saute carrots.  

3. Combine cooked chicken, sauteed carrots, peas, rice, cream of chicken soup, milk, garlic powder, salt, pepper, 1 cup of french fried onions, and 1/2 cup of cheese.  Pour into a buttered 2 quart baking dish. 

4. Cover with foil and bake for 10 minutes.  

5. Remove foil and top with remaining cheese and french fried onions.  Bake for 5 more minutes or until cheese is melted and bubbly and serve.  

Butter-Basted Rib Eye

Ingredients

• Two 1¼ pound, boneless rib eye steaks
• Kosher salt and freshly ground pepper
• 3 Tbsp. olive oil
• 4 Tbsp. unsalted butter
• 4 thyme sprigs
• 3 garlic cloves
• 2 rosemary sprigs

Instructions

1. Rub the rib eyes with 1 Tbsp. of olive oil then season with salt and pepper.
2. Let the meat stand at room temperature for 30 minutes.
3. In a large cast-iron skillet, heat 2 Tbsp. of the oil until shimmering.
4. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
5. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
6. Cook over high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 5 – 7 minutes.
7. Transfer the steaks to a cutting board and lest for 10 minutes.
8. Serve.

Kuzhambhu Spicy Fish With Curry

Ingredients:

• Sesame oil : 3 tbsp
• Vegetable oil : 2 tbsp
• Fenugree k Seeds : 1/4 tsp
• Vadagam: 11/2 tbsp (Optional)
• Fish : 1lb(Cleaned and cut it into your desired shape)(I’ve used salmon)
• Onion : 1 (Medium Finally chopped)f
• Tomatoes : 2
• Garlic : 8-10
• Curry Leaves : 5-6 springs
• Chili powder : 1/2 tbsp(according to your spice level)
• Coriander Powder : 1 tbsp
• Turmeric Powder : 1/4 tsp
• Tamarind Pulp : 11/2 tbsp

Instructions:

1. Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep them aside.
2. Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
4. Mix it all together in this step itself. You can taste and adjust the sour and spicy consistency from the above mixture.
5. Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds, vadagam(optional), garlic pods, fry them for a minute.
6. After that add onions, curry leaves sautee it very well.
7. Once the onion becomes translucent add the chopped tomatoes and the tamarind water mixture into it.
8. Taste the salt and adjust according to it.
9. Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.
10. The gravy should taste little sour and spicy.
11. Finally add the fish and just bring it to a boil only once and remove from heat.
12. Garnish with fried curry leaves.

Fish kozhambhu is ready and if you eat it next day it tastes like heaven because the fish get soaked in the gravy.

The Simple Fried Fish

Ingredients:

• Fish : 500 gm ( any fish, I’ve used tilapia)
• Breadcrumbs : 1 cup
• Turmeric powder : 1/4 tsp
• Red chili powder : 2 tbsp
• Salt : according to taste
• Ginger and Garlic Paste : 1/2 tbsp
• Fish masala powder : 2 tbsp (instead of red chili powder and ginger & garlic paste)

Instructions:

1. Wash and clean the fish.
2. Marinate them with red chili powder, turmeric powder, salt and ginger & garlic paste for an hour and so. (you can vary the marinating time based on your convenience)
3. After that just roll the fish in bread crumbs one by one and deep/shallow fry them till it becomes golden brown on both sides.

Sausage Pie with Apples

Ingredients:

• 1 basic pie dough, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
• 2 large tart Granny Smith apples, peeled and thinly sliced
• 1/2 medium onion, chopped (about half a cup)
• 1 teaspoon sugar
• 3 Tbsp butter
• 3/4 lb sweet Italian sausage (bulk, or removed from casings)
• 1 clove garlic, minced
• 2 cups shredded fontina, provalone, and or asiago cheese
• 1 cup ricotta cheese
• 1/4 cup feta cheese
• 2 eggs, slightly beaten

Instructions:

1. Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.
2. Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.
3. In medium sized bowl, mix together the cheeses and beaten eggs.
4. Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.
5. Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Shish Kebab Adel

Ingredients:

Marinade Ingredients:

• 1/3 cup olive oil
• 1/3 cup soy sauce
• 3 Tbsp red wine vinegar
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 Tbsp minced fresh ginger
• Freshly ground black pepper to taste

Kebab Ingredients:

• 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
• 1 large bell pepper
• 1-2 medium red onions
• 1/2 to a pound button mushrooms
• About 20 bamboo or wooden skewers

Instructions:

1. Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
2. Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
3. Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
4. Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.

Lemon Glazed Pork Chop

Ingredients:

• 1 tbsp olive oil
• 2 pork chops, trimmed (keep the left overs)
• 1 sprigs rosemary
• 1 sprigs thyme
• knob of butter
• 1/2 lemon, juice and rind (thinly sliced)
• 1 tbsp honey
• 550 ml malt vinegar
• 550 g caster sugar
• 1 tbsp crushed juniper berries
• 4 parsnips, peeled and thinly sliced on a mandoline

Method:

1. Preheat the oven to 220C/200C fan/gas 7.

2. Heat the olive oil in an ovenproof frying pan and fry the pork chops with the herbs and trimmings for 1-2 minutes on both sides, or until golden-brown all over. Place into the oven and roast for 7-8 minutes, or until the pork is cooked through. Remove from the oven and transfer the pork chops to a warm place to rest.

3. Return the pan to the heat and add the butter and a squeeze of lemon juice. Stir in the honey and cook for a few minutes, or until reduced to a sauce consistency. Remove the trimmings before serving.

4. Place the malt vinegar, sugar and juniper berries into a non-reactive pan and bring to the boil. Cook for a few minutes, or until thickened enough to coat the back of a spoon. Add the sliced parsnips and simmer until the parsnips are tender with a little bite.

5. Serve the pork chop with the parsnips alongside and the pork juices drizzled over.

Chicken Parmesan Casserole

Ingredients:

2 lbs uncooked boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 ½ cups 2% reduced fat shredded mozzarella cheese
2 oz grated parmesan cheese
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:

Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.
Place the chicken in the bottom of the dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the rest of the cheese cheese.
Bake for 40-45 minutes. Let stand for 5 minutes before serving.
Makes 8 servings. 8 WWP+ 303 calories

White Chicken Chili

Ingredients:

3 jalapeno peppers, stemmed and seeded
3 poblano chiles, stemmed, seeded and chopped coarse
3 Anaheim chiles, stemmed, seeded, and chopped coarse
2 onions, chopped course
3 pounds bone-in, skin-on split chicken breasts (about 4 split breasts), trimmed
Salt and pepper
2 tablespoons canola oil
6 garlic cloves, minced
1 tablespoon ground cumin
1½ teaspoons ground coriander
2 (15 ounce) cans cannellini beans, rinsed
4 cups low-sodium chicken broth
¼ cup minced fresh cilantro
4 scallions, sliced thin
3 tablespoons fresh lime juice from 2 limes
1 tablespoon minced fresh oregano

Directions:

1. Mince 2 of the jalapeno chiles. Toss the poblano chiles, Anaheim chiles, minced jalapenos, and onions together in a bowl. Working in two batches, pulse the vegetables in a food processor to the consistency of chunky salsa, about 12 pulses; set aside.

2. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the chicken thoroughly, 10 to 15 minutes. Transfer the chicken to a plate.

3. Add the processed vegetable mixture, garlic, cumin, and coriander to the fat in the pot and cook over medium heat, stirring often, until the vegetables are softened, about 10. Remove the pot from the heat.

4. Process 1 cup of the cooked vegetable mixture, 1 cup of the beans, and 1 cup of the broth together in the food processor until smooth, about 20 seconds. Pour the pureed mixture back into the pot and stir in the remaining 3 cups broth, scraping up any browned bits.

5. Add the browned chicken, along with any accumulated juice, and bring to a simmer. Cover and reduce the heat to medium-low, and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10 to 15 minutes.

6. Transfer the chicken to a bowl. When cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Meanwhile, stir the remaining beans into the chili and continue to simmer over medium heat until the beans are heated through and the chili has thickened slightly, about 10 minutes.

7. Return the shredded chicken to the chili and continue to cook until heated through, about 2 minutes. Mince the remaining jalapeno and stir into the soup with the cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste and serve.

Serves 8
Serving size: 1½ cup

Per serving
Calories 250 
Fat 6g
Saturated 0.5g
Cholesterol 65mg
Sodium 580mg
Carb 19g
Fiber 5g
Protein 30g

Caribbean Pot Roast

Ingredients:

2 medium sweet potatoes, cubed
2 large carrots, sliced
¼ cup chopped celery
1 boneless beef chuck roast (2½ pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
¾ teaspoon salt
¾ teaspoon ground coriander
¾ teaspoon chili powder
½ teaspoon dried oregano
⅛ teaspoon ground cinnamon
¾ teaspoon grated orange peel
¾ teaspoon baking cocoa
1 can (15 ounce) tomato sauce

Directions:

1. Place potatoes, carrots and celery in a 5-quart slow-cooker. In a large skillet, brown the meat in oil on all sides. Transfer meat to slow cooker.

2. In the same skillet, sauté onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasoning, orange peel and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.

Serves 10
Serving size: 3 ounces cooked beef with ½ cup vegetable mixture

Per serving
Calories 278 
Fat 12g
Saturated 4g
Cholesterol 74mg
Sodium 453mg
Carb 16g
Fiber 3g
Protein 25g

Spaghetti with Turkey Meatballs

Ingredients:

For the Sauce:
1 tablespoon olive oil
1 medium onion, chopped (about 1½ cups)
4 cloves garlic, minced (about 4 teaspoons)
3 tablespoons tomato paste
One 28-ounce can crushed fire-roasted tomatoes, with their juices
1 teaspoon finely minced canned chipotle chile in adobo sauce, or more to taste
2 teaspoons dried oregano
1 sprig fresh rosemary
Salt and freshly ground black pepper to taste
¼ cup torn fresh basil

For the Meatballs:
Cooking spray
1 pound lean ground turkey meat*
1 slice whole-wheat bread, crusts removed and pulsed into crumbs in a food processor
¼ cup freshly grated Parmesan
½ cup finely grated carrot
½ cup finely chopped onion
2 large garlic cloves, minced (about 2 teaspoons)
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh thyme
1 large egg, lightly beaten
½ teaspoon salt
Freshly ground black pepper

For the Spaghetti:
One 16-ounce box whole-wheat spaghetti
⅓ cup freshly grated Parmesan cheese
Minced fresh flat-leaf parsley for garnish

Directions:

1. To make the sauce, in a 4-quart saucepan heat the oil over medium heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomato paste, tomatoes, chipotle, oregano, and rosemary, bringing to a low boil, reduce the heat to low, and cook until the liquid has evaporated slightly, about 15 minutes. Season with salt and pepper.

2. While the sauce is cooking, make the meatballs. Preheat the broiler. Spray a baking sheet with cooking spray. Combine the ingredients for the meatballs in a large bowl. Form into 2½-inch balls and place on a baking sheet. Broil until browned and almost entirely cooked through, about 10 minutes.

3. Meanwhile, removed the rosemary sprig from the sauce and stir in the basil. Add the meatballs to the sauce, cover, and cook until sauce has slightly thickened and meatballs have absorbed some of the sauce, about another 10 minutes.

4. While the meatballs are cooking, cook the spaghetti according to the package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss together, and heat through over medium heat. Divide evenly among 6 pasta bowls, sprinkle with the Parmesan, garnish with parsley, and serve.

Serves 6
Serving size: 1⅓ cups pasta and sauce, plus 2 meatballs

Per serving
Calories: 330
Total Fat: 10.5 g
Mono: 4.3 g
Poly: 2 g
Sat: 3 g
Protein: 23 g
Carb: 38 g
Fiber: 7.5 g
Cholesterol: 60 mg
Sodium: 625 mg

Turkey Sausage Pizza

Ingredients:

Dough:
2-2¼ cups (11 to 12⅔ ounces) bread flour
2 cups (11 ounces) whole-wheat flour
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1½ teaspoons salt
3 tablespoons olive oil
1½ cups warm water (110 degrees)

Sauce:
1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon salt

Toppings:
4 teaspoons olive oil
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded, and sliced into ¼-inch thick strips
4 ounces hot or sweet Italian turkey sausage, removed from its casing
Salt and pepper
3 cups shredded part-skim mozzarella cheese (about 12 ounces)
¼ cup grated Parmesan cheese

Directions:

1. Pulse 2 cups of the bread flour, whole-wheat flour, yeast, and salt in a food processor to combine. With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.

2. Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining ¼ cup bread flour, 1 tablespoon at a time, and pulse to incorporate.

3. Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly double in size, 1 to 1½ hours, before using.

4. Meanwhile, prepare sauce. Pulse the drained tomatoes, oil, garlic, and salt together in a food processer until coarsely ground and no large pieces remain, about 12 pulses. Transfer the mixture to a liquid measuring cup and add the reserved canned tomato juice until the sauce measures 2 cups.

5. Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour).

6. Meanwhile, heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and pepper and cook until softened, about 8 minutes. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Season with salt and pepper to taste and transfer to a bowl.

7. Turn the dough out onto a lightly floured surface, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time, press and roll the dough into a 14-inch round flouring the surface as necessary. Transfer the dough to a rimless (or inverted) baking sheet lined with parchment paper and reshape as needed.

8. Lightly brush the outer ½-inch edge of the dough with 1 teaspoon more oil. Spread 1 cup of the pizza sauce over the dough, leaving a ½-inch border at the edge. Sprinkle with 1½ cups of the mozzarella, 2 tablespoons of the Parmesan, and half of the sausage mixture.

9. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Assemble the second pizza while the first bakes.)

10. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Slice the pizza into 8 slices and serve hot. Let the stone reheat for 5 minutes before baking the second pizza.

Serves 8
Serving size: 2 slices

Per serving
Calories 520 
Fat 21g
Saturated 7g
Cholesterol 30mg
Sodium 1140mg
Carb 64g
Fiber 7g
Protein 24g

Chicken Alfredo

Ingredients:

2 pounds boneless chicken breasts
4 Tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound fettuccine

Directions:

1. Heat oil in a 10 inch skillet.

2. Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.

3. In a saucepan, melt the butter, then add the cream and Parmesan cheese.

4. Cook over low heat, stirring constantly. Do not boil.

5. Mix chicken and Alfredo sauce together.

6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.