Festive Fusilli

From Good Housekeeping

This holiday-hued pasta dish delivers cancer-fighting lycopene in the tomatoes, roasted for extra benefit and sweetness. Broccoli adds a dose of heart-healthy fiber and vitamins.

INGREDIENTS
12 ounce(s) fusilli or rotini pasta
1 bag(s) (12 ounces) broccoli florets
1 pint(s) grape tomatoes
2 large garlic cloves, peeled and smashed with side of chef's knife
1 tablespoon(s) olive oil
1/4 cup(s) grated Pecorino Romano cheese

DIRECTIONS

1. Preheat oven to 450 degrees. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
   
2. Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 teaspoon salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
   
3. Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
   

COOKING INFO
Serves 4
Total time 30 minutes
Oven Temp 450

NUTRITIONAL INFORMATION (per serving):  Calories 410, Total Fat 7g, Saturated Fat 2g, Cholesterol 5mg, Sodium 650mg, Total Carbohydrate 73g, Dietary Fiber 6g, Sugars --
Protein 16g, Calcium --

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Whole Wheat Penne Genovese
From Good Housekeeping

An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.

INGREDIENTS
12 ounce(s) whole wheat penne or rotini
1 1/2 cup(s) packed fresh basil leaves
1 clove(s) garlic
3 tablespoon(s) water
3 tablespoon(s) extra virgin olive oil
Salt and pepper
1/2 cup(s) freshly grated Parmesan cheese
1 small onion (4-6 ounces), chopped
1 can(s) (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 pint(s) grape tomatoes (red, yellow, and orange mix if available), each cut into quarters

DIRECTIONS

• Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
  
• Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
  
• In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
  
• Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
  

Serves 6
Total time 30 minutes

NUTRITIONAL INFORMATION (per serving)
Calories 375, Total Fat 10g, Saturated Fat 2g, Cholesterol 5mg, Sodium 435mg, Total Carbohydrate 59g, Dietary Fiber 9g, Sugars --, Protein 15g, Calcium --


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Chicken Manicotti

This recipe from freezerdinners.com

yield 2 casseroles
Ingredients:

1 T garlic powder
1 1/2 lbs boneless skinless chicken breast
16 uncooked manicotti shells
5 - 6 cups bulk spaghetti sauce
1 lb Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water
PREPARATION:
Rub garlic powder over chicken; cut into 1 inch strips.

Stuff chicken into manicotti shells.

Spread 1 cup spaghetti sauce in each of two greases 13 x 9 x 2 baking dishes

Place eight stuffed manicotti shells in each dish. Sprinkle with sausage

Pour remaining spaghetti sauce over the top. Sprinkle with cheese.

Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 - 70 minutes or until chicken juices run clear and pasta is tender.

Cover and freeze remaining casserole for up to 3 months. Label 375 for 70 minutes.

To serve: Thaw in the refrigerator 24 hours and bake at 375 for 65 - 70 minutes. You can also bake frozen at 350 degrees for 2 1/2 hours.
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Lasagna

This recipe from Freezerdinners.com

yield 3 (8x8) or 2 (9x13)

Ingredients:

1 (16oz) box lasagna noodles divided into three 8 inch aluminum containers (do not pre-cook noodles)
4 cups mozzarella cheese, grated
1 (24oz) container cottage cheese (or ricotta)
1 (8oz) package of cream cheese
10 cups bulk spaghetti sauce (recipe above)
PREPARATION:
In three greased (or lined with aluminum foil) 8 inch aluminum baking dishes, make layers in the following order.
1. 3 noodles broken to fit pan
2. Cottage cheese (or ricotta)
3. Mozzarella cheese
4. Nickel sized cream cheese plopped evenly all over
5. Sauce and repeat

Wrap pans with foil, label (350 degrees 45 min. or if frozen, 2 hours at 350 degrees) and freeze

To serve: Bake frozen for 2 hours at 350 degrees or defrost overnight in the refrigerator and bake 350 degrees for 45 min; take off cover for final 10 min. Let stand 10 min before serving.

Lasagna will be a bit watery, this is normal. Pour out all but a little water, the rest will soak into the sauce overnight.
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Spicy Beef Noodle Bowl

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets
1/4 cup bias-sliced green onions (optional)
directions
1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

nutrition facts:
Servings Per Recipe 4 servings Calories 316, Total Fat (g) 12, Saturated Fat (g) 3, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 60, Sodium (mg) 762, Carbohydrate (g) 18, Total Sugar (g) 5, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 68, Calcium (DV%) 5, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet

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From BHG