Three-Cheese Baked Penne

This was really good. No clue about easiness. D made it while I was learning to change bike tires.

Three-Cheese Baked Penne

2 1/2 cups uncooked whole wheat penne (about 8 ounces tube-shaped pasta)
Cooking spray
2 (4-ounce) links sweet turkey Italian sausage (used regular sausage)
1 cup finely chopped green bell pepper
1 1/2 teaspoons dried Italian seasoning
1 teaspoon crushed red pepper
1/8 teaspoon black pepper
10 grape or cherry tomatoes, halved (we didn't use)
1 garlic clove, minced
Dash of salt
1 (8-ounce) can garlic-and-herb tomato sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 350°.

2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add bell pepper and next 6 ingredients (through salt) to pan; sauté 6 minutes or until bell pepper is tender. Stir in tomato sauce. Reduce heat, and simmer 5 minutes. Add pasta to pan, tossing gently to coat. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray. Stir in mozzarella and goat cheese; sprinkle with Parmesan. Bake at 350° for 7 minutes or until bubbly and top is browned.

Wine note: I find whole wheat pasta often tastes best with red wine, which underscores the earthiness of the hearty pasta. And, of course, red wine and sausage is a match made in heaven. Try a Tuscan red: Villa Antinori Toscana. It's a little richer and fuller than Chianti; the 2004 is $23. —Karen MacNeil

Yield: 6 servings (serving size: 1 1/4 cups)

CALORIES 326 (30% from fat); FAT 10.9g (sat 5.8g,mono 2.9g,poly 1g); IRON 3mg; CHOLESTEROL 47mg; CALCIUM 211mg; CARBOHYDRATE 38.9g; SODIUM 641mg; PROTEIN 20.8g; FIBER 4.9g

Cooking Light, MAY 2008

Creamy Cajun Shrimp Linguine

So this was pretty good. We used a green pepper because the grocery store didn't have red.
It was pretty quick to make, because I called D to let him know where I was in traffic and 20 minutes later when I got home, it was done.

Will have again. We had no side.

Creamy Cajun Shrimp Linguine

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 365 (27% from fat); FAT 10.9g (sat 5.9g,mono 2.7g,poly 0.8g); IRON 4.1mg; CHOLESTEROL 194mg; CALCIUM 101mg; CARBOHYDRATE 38.1g; SODIUM 685mg; PROTEIN 27.4g; FIBER 2.2g

Watercress Salad with Pan-Seared Mahimahi

So I made this last night. I halved the recipe since it was just me. Terribly easy.
I wasn't sure of the shallots, but they added a spiciness to the salad. I used 2 Roma Tomatoes, since I have never even seen a yellow tomato. I also didn't put olive oil in the dressing, but that was because my eyes skipped over that part.

Enough flavor, incredibly easy and can easily make one serving. Will have again.

Watercress Salad with Pan-Seared Mahimahi

Tomatoes boost vitamin C and deliver lycopene. Shallots are particularly high in phenols, a compound that may protect against cancer. Rounding out the dish with a lean fish delivers heart-healthy protein and fat.

2 1/2 teaspoons extravirgin olive oil, divided
2 (6-ounce) mahimahi fillets
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 cups watercress
2 cups torn Bibb lettuce
1/2 cup chopped yellow tomato
1/2 cup chopped red tomato
1/4 cup thinly sliced shallots
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 4 minutes or until browned. Carefully turn fish over; cook 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Remove fish from pan; keep warm.

2. Combine watercress, lettuce, tomatoes, and shallots in a large bowl. Combine vinegars, honey, mustard, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; gradually add remaining 1 1/2 teaspoons oil, stirring with a whisk. Pour vinaigrette over lettuce mixture; toss gently to coat. Arrange 2 1/2 cups lettuce mixture on each of 2 plates; top each serving with 1 fillet.

Yield: 2 servings

CALORIES 220 (28% from fat); FAT 6.9g (sat 1.1g,mono 4.3g,poly 1g); IRON 2.7mg; CHOLESTEROL 93mg; CALCIUM 95mg; CARBOHYDRATE 13.4g; SODIUM 468mg; PROTEIN 26.1g; FIBER 1.9g

Cooking Light, MAY 2008

Vietnamese Caramelized Pork with Coriander Rice

My only complaint of this recipe was the spinach. 4 oz of raw spinach feeds 4 people...no way.

The pork was sweet and I liked it with the rice. The strips could easily be converted to a chop.

Vietnamese Caramelized Pork with Coriander Rice

Caramelized sugar creates a sweet-salty glaze for marinated pork strips. Served with spinach and rice, it's a satisfying one-dish meal.

Marinade:
1 pound thin-cut boneless center-cut pork loin chops, trimmed
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1/4 cup chopped green onions

Rice:
1/4 teaspoon coriander seeds, crushed
2 cups water
1/4 teaspoon salt
1 cup uncooked long-grain white rice
1 tablespoon chopped fresh cilantro

Remaining ingredients:
Cooking spray
3 tablespoons granulated sugar
1 tablespoon water
2 teaspoons peanut oil
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
6 cups packed baby spinach leaves (about 4 ounces)
1/4 teaspoon salt
1/4 cup chopped green onions
2 tablespoons coarsely chopped fresh mint leaves

1. To prepare marinade, cut pork across grain into 1/4-inch-thick slices. Combine pork and next 5 ingredients (through 4 garlic cloves) in a large zip-top plastic bag. Add 1/4 cup green onions to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.

2. While pork marinates, prepare rice. Cook coriander in a medium saucepan over medium-high heat 1 minute or until lightly toasted, stirring frequently. Add 2 cups water and 1/4 teaspoon salt to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 16 minutes or until liquid is absorbed. Stir in cilantro.

3. Remove pork from bag; discard marinade. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 1 minute or until lightly browned. Remove pork from pan; wipe pan clean with paper towels.

4. Add granulated sugar and 1 tablespoon water to pan; cook over medium-high heat 1 minute or until sugar dissolves, stirring constantly. Continue cooking 4 minutes or until golden (do not stir). Return pork to pan; cook 1 minute, tossing to coat. Transfer pork mixture to a bowl.

5. Heat oil in pan over medium heat. Add ginger and 1 teaspoon garlic to pan; cook 30 seconds, stirring constantly. Add half of spinach to pan; cover and cook 1 minute or until spinach wilts. Remove from heat. Add remaining spinach and 1/4 teaspoon salt to pan; toss to combine. Transfer spinach to a platter; top with pork mixture. Sprinkle with 1/4 cup green onions and mint. Serve with rice.

Wine note: With the vibrant flavors of this dish, reach for a full-bodied yet refreshing white, like Nobilo Pinot Gris ($13) from New Zealand. This wine has a touch of sweetness that complements the sweet pork and caramelized glaze while balancing the ginger and red pepper heat. Bright acid and citrus flavors ready your palate for another bite. —Jeffery Lindenmuth

Yield: 4 servings (serving size: 1/2 cup pork mixture, 1/2 cup spinach, and 1/2 cup rice)

CALORIES 440 (17% from fat); FAT 8.5g (sat 2.5g,mono 3.8g,poly 1.5g); IRON 4mg; CHOLESTEROL 71mg; CALCIUM 84mg; CARBOHYDRATE 59g; SODIUM 772mg; PROTEIN 30.1g; FIBER 2.7g

Cooking Light, OCTOBER 2008

Marinated Grilled Chicken Legs

D made this last week. It was really good. Neither of us felt there was one ingredient that overpowered the rest. The legs were really juicy. We had with corn-on-the-cob.

Marinated Grilled Chicken Legs

1 cup fresh orange juice
2 tablespoons fresh lemon juice
4 teaspoons low-sodium soy sauce
1 tablespoon dry sherry
1 1/2 teaspoons bottled minced garlic
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons basil oil (used dried basil and olive oil)
1 teaspoon onion powder
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
8 chicken drumsticks (about 2 1/4 pounds), skinned
Cooking spray
Green onion strips (optional)

Combine the first 11 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. Garnish with green onion strips, if desired.

Yield: 4 servings (serving size: 2 drumsticks)

CALORIES 215 (31% from fat); FAT 7.5g (sat 1.8g,mono 2.8g,poly 1.8g); IRON 1.5mg; CHOLESTEROL 97mg; CALCIUM 18mg; CARBOHYDRATE 4.4g; SODIUM 339mg; PROTEIN 30g; FIBER 0.1g

Cooking Light, JUNE 2005