Spinach Noodles with Potatoes, Green Beans and Pesto

From Miavita

Relax with a quick-to-fix pasta dish typical of the Italian Riviera. Serve with grilled shrimp or fish; fresh figs.

Ingredients

3 or 4 small new potatoes, scrubbed and diced

6oz. green beans, trimmed and cut into short lengths

12oz. spinach fettuccine

1/4 cup prepared basil pesto

1 medium vine-ripened tomato, seeded and diced

Preparation Cook: under 30 minutes

1. Cook potatoes for 2 minutes in a large pot of boiling salted water.

2. Add green beans and fettuccine to the pot. Cook until fettuccine is al dente. Drain and toss with pesto.

3. Serve in shallow bowls with diced tomatoes on top.

Nutritional Analysis

Number of Servings: 4

Grilled Orange Sesame Chicken and Vegetables

Ingredients

3 oranges

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1/4 teaspoon freshly ground black pepper

2 teaspoons Dijon mustard

2 tablespoons toasted sesame oil

3 whole boneless, skinless chicken breasts cut in half

2 pounds asparagus spears, trimmed

6 small zucchini cut on the diagonal 1/4-inch thick

1 teaspoon extra-virgin olive oil

1 1/2 teaspoons salt

2 teaspoons toasted sesame seeds

Cooking Directions

Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.

Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.

Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

Yield: 6 servings

Spicy Chicken Lasagna Roll-Ups

This is from Kraft Kitchen's So easy and fun. Definitely a keeper since my son who never eats seconds demanded he have more

1 jar (24 oz.) spaghetti sauce

1 tsp.  Italian seasoning

1 tsp. crushed red pepper

3 cups  shredded cooked chicken

2 cups KRAFT Shredded Mozzarella Cheese, divided

1/2 cup  KRAFT Grated Parmesan Cheese

2 eggs, beaten

12   rinsed cooked lasagna noodles

Make it

HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

POUR 1/2 cup of the remaining sauce into 13x9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella.

BAKE 25 min. or until heated through.

MAKE AHEAD Kraft kitchens tips

Assemble roll-ups as directed. Place 6 roll-ups, seam-sides down, in each of 2 large square Ziploc® VersaGlass™ Containers*; cover with half each of the remaining sauce and mozzarella. Bake 1 container of lasagna rolls as directed. Meanwhile, cover remaining container of roll-ups with lid and freeze up to 1 month. When ready to serve, heat oven to 375ºF. Remove cover from container; cover with foil. Bake 1 hour or until heated through. (No need to thaw before baking.)

*See Ziploc® VersaGlass™ Container package usage instructions.

SERVING SUGGESTION

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

SPECIAL EXTRA

Garnish each serving with 2 tsp. chopped fresh basil just before serving.

Marinated Zucchini with Bow Ties

Ingredients

3 tablespoons olive oil

4 cloves garlic, minced

2 pounds zucchini, cut in half lengthwise then into 1/4-inch slices

2 1/2 teaspoons salt

3/4 pound plum tomatoes, seeded and diced

1/2 cup chopped fresh basil

5 tablespoons wine vinegar

1 1/2 teaspoons fresh-ground black pepper

1 pound bow ties

1/3 cup olive oil

Cooking Directions

In a large frying pan, heat 3 tablespoons of the oil over moderate heat. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes. 

Transfer the zucchini to a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes, basil, vinegar, the remaining 2 teaspoons salt, and the pepper.

In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil.

Yield: 4 servings

Still Hungry?

Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish--with grilled chicken, for instance.

Notes:

Variation: Balsamic-Marinated Zucchini with Bow Ties For a sweeter dish, you can substitute an equal amount of balsamic vinegar in place of the wine vinegar called for in the recipe.

Fusilli with Summer Tomato Sauce

This is a fun fresh pasta salad

Ingredients

2 pounds ripe tomatoes, chopped

1 large clove garlic, minced

3 tablespoons olive oil

1 1/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

2/3 cup packed fresh basil

1 pound fusilli

1/3 cup grated Parmesan cheese, plus more for serving 

Preparation

1.      In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.

2.    In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.

Yield: 4 servings

Tailgate Chicken Teriyaki

Provided by FoodFit

Ingredients

2/3 cup GF Soy sauce

1/4 cup rice wine

1/4 cup rice vinegar

1/4 cup sugar

1 Tbs   fresh grated ginger

2/3 cup sprite 

6  skinless, boneless chicken breasts, 4 to 6 ounces each

Preparation Cook: 20 minutes

1.       For the teriyaki marinade, combine the soy sauce, rice wine, rice vinegar, sugar, ginger and sprite in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2.      Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game.

3.      When you get to the parking lot, preheat a portable grill.

4.      Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side. 

Asian Grilled Pork Chops

Provided by FoodFit

Ingredients

1/4	cup	olive oil
1	Tbs	soy sauce
2	cloves	garlic, crushed
1	Tbs	minced ginger
1	Tbs	Dijon mustard
		salt, to taste
		freshly ground black pepper
6		center cut pork loin chops

Preparation Cook: 15 minutes

1. Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the pork chops. Refrigerate for at least 30 minutes or overnight.

2. Preheat the grill.

3. Grill the chops for 5 to 8 minutes on each side, depending on the thickness. Let the chops rest on a plate for 1 or 2 minutes before serving. 

Super-Easy Chicken Enchilada Skillet

Ingredients:

1 tablespoon oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 (14.5 ounce) can fat-free reduced-sodium chicken broth

1/4 cup Ranch Dressing

2 tablespoons flour

6 Flour Tortillas, cut into small pieces

1 cup Mexican Style Shredded Four Cheese

1/2 cup Salsa

Cooking Directions:

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.

Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil.

Reduce heat to medium-low; simmer 3 min. Add tortillas; stir to combine.

Sprinkle with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.

Yield: 4 servings