Maple-Glazed Salmon

Ingredients:

• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground ancho chile powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon brown sugar
• 1 teaspoon kosher salt
• 4 (6-ounce) Alaskan salmon fillets
• Cooking spray
• 2 tablespoons maple syrup

Directions:

• Preheat broiler.

• Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.

Author: CookingLight.com

Nutritional Facts:

• Calories - 352
  

Rating:

Comments:

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Herbed Potatoes

Ingredients:

• 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch chunks
• 2 tablespoons olive oil, divided
• 1 teaspoon butter
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons small basil leaves
• 2 tablespoons coarsely chopped fresh flat-leaf parsley

Directions:

• Place potatoes in a saucepan; cover with cold water. Bring to a boil. Remove from heat, and let stand 5 minutes; drain and pat dry with paper towels.

• Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of potatoes; sauté 8 minutes or until lightly browned, stirring occasionally. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and potatoes. Add butter and garlic to pan. Stir in reserved potato mixture, salt, and pepper; sauté 1 minute or until mixture is thoroughly heated and golden brown, stirring occasionally. Remove from heat; sprinkle with herbs.

Author: CookingLight.com

Nutritional Facts:

• Calories - 132
  

Rating:

Comments:

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Quick Pan-Fried Chicken Breasts

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 3 tablespoons canola mayonnaise
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon chile paste (such as sambal oelek)
• 2 tablespoons olive oil, divided
• 1 1/2 cups panko (Japanese breadcrumbs)

Directions:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to an even thickness (about 1/2-inch), using a meat mallet or small heavy skillet. Combine mayonnaise, soy sauce, juice, and chile paste in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 15 minutes. Remove chicken from bag; discard the marinade.

• Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place panko in a shallow dish. Dredge chicken evenly in panko. Add half of chicken to pan; saute 4 minutes on each side or until chicken is done. Wipe pan clean with paper towels. Repeat procedure with remaining oil and chicken.

Author: CookingLight.com

Nutritional Facts:

• Calories - 403
  

Rating:

Comments:

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Sausage, Pepper and Onion Pizza

Ingredients:

• Cooking spray
• 1 1/2 cups vertically sliced onion
• 1 cup green bell pepper strips
• 2 (4-ounce) links turkey Italian sausage
• 1/4 teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) loaf French bread, cut in half horizontally
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions:

• Preheat oven to 450°.

• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion and green bell pepper strips, and sauté 6 minutes or until tender.

• Remove casings from sausage. Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble. Add crushed red pepper and diced tomatoes, and cook 5 minutes or until mixture thickens.

• Spread sausage mixture evenly over cut sides of bread, and sprinkle evenly with cheese. Place bread halves on a baking sheet. Bake at 450° for 5 minutes or until cheese melts. Cut each pizza in half.

Author: CookingLight.com

Nutritional Facts:

• Calories - 375
  

Rating:

Comments:

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Pork Fajitas with Mango

Ingredients:

• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch strips
• Cooking spray
• 2 cups julienne-cut red bell pepper, (about 1 medium)
• 2 cups julienne-cut green bell pepper, (about 1 medium)
• 1 cup thinly sliced onion
• 3 garlic cloves, minced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sugar
• 8 (8-inch) low-fat flour tortillas
• 1 1/2 cups diced mango (about 1)
• 1/4 cup fat-free sour cream

Directions:

• Combine juice, cumin, and pork in a medium bowl, tossing well to coat. Let stand 5 minutes.

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 4 minutes or until done. Remove from pan.

• Recoat pan with cooking spray. Add peppers and onion; cook 6 minutes or until tender. Add garlic and pork; cook for 1 minute. Add 1 tablespoon soy sauce and sugar; cook 1 minute. Remove from heat.

• Warm the tortillas according to package instructions. Serve pork mixture with tortillas, mango, and sour cream.

Author: CookingLight.com

Nutritional Facts:

• Calories - 410
  

Rating:

Comments:

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Quick Crisp Ravioli with Roasted Tomato Sauce

Ingredients:

• 2 tablespoons water
• 1 large egg, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1 (9-ounce) package fresh ravioli
• 3 tablespoons olive oil, divided
• 4 cups grape tomatoes, halved (about 2 pints)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, coarsely chopped

Directions:

• Combine 2 tablespoons water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, stirring well with a fork. Dip each ravioli in egg mixture; dredge in panko mixture.

• Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of ravioli to pan in a single layer; sauté 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli. Wipe skillet with paper towels.

• Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently. Add garlic to pan; sauté 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce.

Author: CookingLight.com

Nutritional Facts:

• Calories - 399
  

Rating:

Comments:

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Beef Stroganoff

Ingredients:

• 1 pound boneless sirloin steak, trimmed
• Cooking spray
• 3 cups sliced cremini mushrooms (about 8 ounces)
• 1/2 cup chopped onion
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup fat-free, less-sodium beef broth
• 1/4 cup dry sherry
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup reduced-fat sour cream
• 4 cups hot cooked egg noodles (8 ounces uncooked)
• 3 tablespoons minced fresh flat-leaf parsley
• Fresh parsley sprigs (optional)

Directions:

• Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.

• Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.

• Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.

• Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.

Author: CookingLight.com

Nutritional Facts:

• Calories - 352
  

Rating:

Comments:

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Crispy Fish with Lemon-Dill Sauce

Ingredients:

• 2 large egg whites, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 4 (6-ounce) skinless cod fillets
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• Cooking spray
• 1/4 cup canola mayonnaise
• 2 tablespoons finely chopped dill pickle
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped fresh dill
• Lemon wedges

Directions:

• Preheat broiler.
• Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
• Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
• Serve with sauteed zucchini.
  

Author: CookingLight.com

Nutritional Facts:

• Calories - 245
  

Rating:

Comments:

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Pan-Grilled Snapper with Orzo Pasta Salad

Ingredients:

• 1 1/2 cups uncooked orzo (rice-shaped pasta)
• Cooking spray
• 4 (6-ounce) red snapper fillets
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 1/2 tablespoons minced shallots
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 teaspoons orange juice
• 1 teaspoon Dijon mustard
• 2 1/2 tablespoons extra virgin olive oil

Directions:

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

• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

• Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.

Author: CookingLight.com

Nutritional Facts:

• Calories - 398
  

Rating:

Comments:

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Pasta with Zucchini and Toasted Almonds

Ingredients:

• 2 cups cherry tomatoes, halved
• 2 tablespoons minced shallots
• 1 teaspoon minced fresh thyme
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 5 teaspoons extra-virgin olive oil, divided
• 1 (9-ounce) package refrigerated linguine
• 1 1/2 teaspoons bottled minced garlic
• 3 cups chopped zucchini (about 1 pound)
• 3/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons chopped fresh mint, divided
• 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
• 3 tablespoons sliced almonds, toasted

Directions:

• Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
• Cook pasta according to package directions, omitting salt and fat. Drain well.
• Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
• Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.

Author: CookingLight.com

Nutritional Facts:

• Calories - 344
  

Rating:

Comments:

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Maple-Glazed Acorn Squash Rings

Ingredients:

• 1 medium acorn squash (about 1 1/2 pounds)
• 2 tablespoons maple syrup
• 1 tablespoon bourbon
• 2 teaspoons butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Directions:

• Cut squash crosswise into 4 (1-inch-thick) slices; remove seeds. Place squash slices on a microwave-safe plate. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender.

• Preheat broiler.

• Place squash on a baking sheet. Combine syrup and remaining ingredients. Brush syrup mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining syrup mixture.

Author: CookingLight.com

Nutritional Facts:

• Calories - 239
• Serving size - 2 rings; yields 2 servings
  

Rating:

Comments:

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Pork Tenderloin with Pomegranate Glaze

Ingredients:

• 2 cups pomegranate juice
• 1/4 cup sugar
• 2 (3/4-pound) pork tenderloins, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Directions:

• Preheat oven to 450°.
• Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup (about 8 minutes). Pour half of glaze into a small bowl; set aside.
• Sprinkle pork evenly with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray; place rack in pan. Brush pork with half of glaze in saucepan. Bake at 450° for 15 minutes or until a thermometer registers 145°. Baste pork with remaining glaze in saucepan; cook an additional 5 minutes or until thermometer registers 155°.
• Remove pork from oven; baste with half of glaze in bowl. Let pork stand 10 minutes. Cut pork across grain into thin slices. Serve pork with glaze mixture.

Author: CookingLight.com

Nutritional Facts:

• Calories - 215
  

Rating:

Comments:

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Sauteed Tilapia with Lemon-Peppercorn Pan Sauce

Ingredients:

• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
• 1 teaspoon butter
• 1 teaspoon vegetable oil
• 2 (6-ounce) tilapia or sole fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 teaspoons butter
• Lemon wedges (optional)

Directions:

• Combine first 3 ingredients.
• Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
• While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
• Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Author: CookingLight.com

Nutritional Facts:

• Calories - 282
  

Rating:

Comments:

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Mustard-Molasses Flank Steak

Ingredients:

• 1/3 cup balsamic vinegar
• 1/4 cup fat-free, less-sodium beef broth
• 2 tablespoons molasses
• 2 tablespoons whole-grain Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• Chopped green onions (optional)

Directions:

• Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes.
• Preheat broiler.
• Remove steak from bag, reserving marinade. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Remove steak from oven; loosely cover with foil.
• While steak broils, place reserved marinade in a small nonstick skillet. Bring to a boil; cook until reduced to 1/3 cup (about 6 minutes), stirring occasionally.
• Cut steak diagonally across the grain into 1/4-inch-thick slices. Drizzle mustard-molasses sauce over steak. Top with onions, if desired.

Author: CookingLight.com

Nutritional Facts:

• Calories - 219
  

Rating:

Comments:

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Pork Medallions with Spicy Pomgranate-Blueberry Reduction

Ingredients:

• 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Butter-flavored cooking spray
• 1/4 cup water
• 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
• 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce

Directions:

• Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.
• Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.
• Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Author: CookingLight.com

Nutritional Facts:

• Calories - 147
• Makes 4 servings
• Serving size - 3 oz. pork and about 1 Tbsp sauce
  

Rating:

Comments:

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Chicken and Shiitake Marsala

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (3 1/2-ounce) packages shiitake mushrooms, sliced
• 1/2 cup Marsala wine
• 2 green onions, finely chopped (about 1/3 cup) and divided
• 2 tablespoons butter

Directions:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.
• Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
• Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

Author: CookingLight.com

Nutritional Facts:

• Calories - 291
  

Rating:

Comments:

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Southwestern Chicken Pasta Salad

Ingredients:

• 1/2 pound uncooked penne rigate
• 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
• 1 cup fresh corn kernels
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup sliced green onions
• 1/2 cup diced red bell pepper
• 1/2 cup chopped plum tomato (about 2 tomatoes)
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1 tablespoon chopped canned chipotle chiles in adobo sauce
• 1/2 teaspoon salt

Directions:

• Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
• Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Author: CookingLight.com

Nutritional Facts:

• Calories - 322
  

Rating:

Comments:

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Simply Roasted Pork

Ingredients:

• 1/2 cup apricot preserves
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 (3-pound) boneless pork loin, trimmed
• Cooking spray

Directions:

• Preheat oven to 425°.
• Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.
• Combine salt, oregano, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425° for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.

Author: CookingLight.com

Nutritional Facts:

• Calories - 159
  

Rating:

Comments:

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Chipotle Pork and Avocado Wrap

Ingredients:

• 1/2 cup mashed peeled avocado
• 1 1/2 tablespoons low-fat mayonnaise
• 1 teaspoon fresh lime juice
• 2 teaspoons chopped canned chipotle chiles in adobo sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 4 (8-inch) fat-free flour tortillas
• 1 1/2 cups (1/4-inch-thick) slices cut Simply Roasted Pork (about 8 ounces)
• 1 cup shredded iceberg lettuce
• 1/4 cup bottled salsa

Directions:

• Combine the first 7 ingredients, stirring well.
• Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange Simply Roasted Pork slices down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.

Author: CookingLight.com

Nutritional Facts:

• Calories - 239
  

Rating:

Comments:

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Creamy Pasta Primavera

Ingredients:

• 3 cups Penne pasta, uncooked
• 2 Tbsp. KRAFT Light Zesty Italian Dressing
• 1-1/2 lb. Boneless skinless chicken breasts, cut into 1-inch pieces
• 2 Zucchini, cut into bite-size pieces
• 1-1/2 cups cut-up fresh asparagus (1-inch lengths)
• 1 Red pepper, chopped
• 1 cup Fat-free reduced-sodium chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1/4 cup KRAFT Grated Parmesan Cheese

Directions:

• COOK pasta in large saucepan as directed on package.
• MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan.
• DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Author: Kraft.com

Nutritional Facts:

• Calories - 430
  

Rating:

Comments:

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Easy Parmesan-Garlic Chicken and Pasta

Ingredients:

• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
• 1/2 tsp. Garlic powder
• 6 small Boneless skinless chicken breast halves (1-1/2 lb.)
• 4-3/4 cups Whole wheat blend rotini pasta, uncooked
• 1 jar (24 oz.) spaghetti sauce, divided
• 2 Tbsp. thinly sliced fresh basil

Directions:

• HEAT oven to 400°F.
• MIX 1/3 cup cheese, dressing mix and garlic powder. Moisten chicken with water; coat evenly with cheese mixture. Place in single layer in shallow pan sprayed with cooking spray. Bake 20 to 25 min. or until chicken is done (165°F).
• MEANWHILE, cook pasta in large saucepan as directed on package; drain and set aside. Add sauce to saucepan; cook on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Reserve 3/4 cup sauce. Add pasta to remaining sauce; mix lightly.
• SPOON pasta mixture onto 6 plates; top with chicken, reserved sauce, basil and remaining cheese.
• For a golden appearance, after chicken is cooked through set oven to Broil. Place pan of chicken 6 inches from heat source. Broil 2 to 4 min. or until chicken is golden brown.

Author: Kraft.com

Nutritional Facts:

• Calories - 430
  

Rating:

Comments:

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Three-Cheese Chicken Penne Pasta Bake

Ingredients:

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. Dried basil leaves
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Directions:

• HEAT oven to 375ºF.
• COOK pasta as directed on package, adding spinach to the boiling water the last minute.
• COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
• DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
• BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Author: Kraft.com

Nutritional Facts:

• Calories - 460
  

Rating:

Comments:

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Cedar-Planked Southwestern Steak

Ingredients:

• 1 Untreated cedar plank (14x7x1 inch)
• 1 Tbsp. Brown sugar
• 1-1/2 tsp. Chili powder
• 1 tsp. Ground cumin
• 1/2 tsp. Garlic powder
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 Boneless beef sirloin steak (1-1/2 lb.)
• 1 Tbsp. Oil
• 3/4 cup Barbecue Sauce, divided

Directions:

• IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix sugar and seasonings; rub onto both sides of steak. Cover; refrigerate at least 1 hour but no longer than 2 hours.
• HEAT grill to high heat. Grill steak 2 min. on each side; remove from grill. Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.
• GRILL 15 min. or until medium doneness (160ºF), brushing steak with 1/4 cup barbecue sauce for the last 5 min. of grilling time. Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 min. Cut steak into thin slices. Serve with remaining barbecue sauce.

Author: Kraft.com

Nutritional Facts:

• Calories - 210
  

Rating:

Comments:

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Shrimp and Pine Nut Spaghetti

Ingredients:

• 8 ounces uncooked spaghetti
• 12 ounces peeled and deveined medium shrimp
• 2 tablespoons pine nuts
• 1 cup 1% low-fat milk, divided
• 1 tablespoon all-purpose flour
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1/3 cup finely chopped fresh basil
• 1/4 cup torn fresh basil leaves

Directions:

• Bring 4 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain; keep warm.
• While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned.
• Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low, and cook 5 minutes or until mixture begins to thicken, stirring constantly. Stir in salt and pepper; cook 1 minute. Add drained pasta mixture, cheese, and chopped basil, tossing gently to combine. Sprinkle with nuts and torn basil.

Author: CookingLight.com

Nutritional Facts:

• Calories - 421
  

Rating:

Comments:

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Chewy Coconut Granola Bars

Ingredients:

• Cooking spray
• 2 teaspoons all-purpose flour
• 2/3 cup all-purpose flour
• 1/3 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups packed brown sugar
• 1/4 cup vegetable oil
• 2 tablespoons fat-free milk
• 2 large eggs
• 1 1/2 cups low-fat granola without raisins (such as Kellogg's)
• 3/4 cup chopped dried mixed fruit (such as Marian Premium Tropical Medley)
• 1/2 cup flaked sweetened coconut

Directions:

• Preheat oven to 350°.
• Coat a 13 x 9-inch baking pan with cooking spray; dust with 2 teaspoons all-purpose flour. Lightly spoon 2/3 cup all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl, stirring with a whisk. Combine sugar, oil, milk, and eggs in a large bowl; beat at high speed of a mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in granola and fruit. Spoon batter into prepared pan. Sprinkle with coconut. Bake at 350° for 20 minutes or until golden. Cool on a wire rack.

Author: CookingLight.com

Nutritional Facts:

• Calories - 157
• Makes 20 servings
  

Rating:

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Honey-Roasted Nuts and Fruit

Ingredients:

• Cooking spray
• 1 teaspoon butter
• 1/4 cup honey
• 1/4 cup slivered almonds
• 1/4 cup chopped hazelnuts
• 1/4 cup chopped pecans
• 1/4 cup sunflower seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• Dash of ground cloves
• 1 cup raisins

Directions:

• Line a baking sheet with parchment paper or foil; coat with cooking spray.
• Heat butter in a large nonstick skillet over medium-high heat. Stir in honey; cook 2 minutes or until mixture bubbles around edges of pan. Add nuts and next 5 ingredients (nuts through cloves), and cook over medium heat 8 minutes or until nuts are golden, stirring frequently. Stir in raisins. Immediately spread onto prepared baking sheet; cool completely.

Author: CookingLight.com

Nutritional Facts:

• Calories - 194
• Serving size - 1/4 C
  

Rating:

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Fruit and Fire Flat Iron Steaks

Ingredients:

• 2 stalks fresh lemon grass or 1 Tbsp. finely shredded lemon peel
• 1/2 cup reduced-sodium soy sauce
• 1/3 cup bottled hoisin sauce
• 3 Tbsp. lemon juice
• 4 cloves garlic, minced
• 1/4 to 1/2 tsp. crushed red pepper
• 4 boneless beef shoulder top blade (flat iron) steaks, cut 1 to 1-1/4 inch thick (about 1-1/2 lb. total)
• 1/2 a peeled, cored fresh pineapple, sliced
• 2 nectarines, halved, pitted, cut in wedges
• 2 plums, pitted, cut in wedges
• 1 bunch green onions (about 8), trimmed

Directions:

• For marinade, trim ends of lemon grass; halve lengthwise. Remove two or three layers of tough outer stalk. Remove tender inner stalks; wrap, refrigerate, and reserve to garnish grilled steaks. Finely chop 1 tablespoon remaining lemon grass. In bowl combine chopped lemon grass, soy sauce, hoisin sauce, lemon juice, garlic, and crushed red pepper. Transfer 1/2 cup marinade to airtight container; refrigerate.
• Place steak in large self-sealing plastic bag set in shallow dish. Pour remaining marinade over steaks; seal bag. Refrigerate 12 to 24 hours; turn occasionally.
• Remove steaks from marinade; discard marinade. Let steaks stand at room temperature for 30 minutes.
• For charcoal grill, place pineapple slices, nectarines, and plums on rack over hot coals. Cover and grill 4 to 6 minutes, until fruit is lightly seared, turning once. Brush with refrigerated marinade the last 2 minutes of grilling. Transfer fruit to platter; set aside.
• For charcoal grill, place steaks on rack directly over medium coals. Cover and grill 15 to 18 minutes for medium rare (145 degrees F); turning once and brushing with refrigerated marinade the last 2 minutes of grilling. Place green onions on rack over coals; grill, uncovered, 1 minute, turning occasionally. (For gas grill, preheat grill to medium-high. Place fruit on rack over heat. Cover and grill fruit. Reduce heat to medium. Grill steaks and onions as above.)
• Slice steaks. Serve with fruit, onions, and reserved lemon grass. Serves 4.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 415
  

Rating:

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Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Ingredients:

• 1 tablespoon grated lemon rind
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crab meat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Directions:

• Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat
• Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Author: CookingLight.com

Nutritional Facts:

• Calories - 242
  

Rating:

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Chipotle Chicken Taco Salad

Ingredients:

• Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
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  Salad:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Directions:

• To prepare dressing, combine first 7 ingredients, stirring well.
• To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
• Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Author: CookingLight.com

Nutritional Facts:

• Calories - 249
  

Rating:

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Speedy Salmon Fillet

Ingredients:

• 1-1/2 pounds boneless, skinless fresh salmon fillets or tuna, halibut, or swordfish steaks, cut about 1 inch thick
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon cooking oil
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• Ti leaves* (optional)
• Lemon wedge (optional)
• Grilled summer vegetables (optional)

Directions:

• Rinse fish; pat dry. In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper; brush mixture over fish. If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness.
• Grill on the rack of an uncovered grill directly over medium coals. Grill fillets 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce. (If fish is 1 inch or thicker, turn halfway through grilling.)
• Serve on ti leaves, with lemon wedge and grilled vegetables, if desired. Makes 6 servings.
• *Note: If using ti leaves, be sure they have not been sprayed or treated in a way that would make them unsafe for contact with food. Wash them thoroughly before using. Ti leaves can be used as garnish and as wrappers for steaming and grilling food. Although they are not toxic, they should not be eaten.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 157
  

Rating:

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Lime Barbecue Salmon Sandwiches

Ingredients:

• 1 15x7x1/2-inch cedar or alder grill plank
• 4 6- to 8-oz. fresh or frozen skinless salmon fillets, 1 inch thick
• 1/2 tsp. finely shredded lime peel
• 2 Tbsp. lime juice
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 4 French or sourdough rolls, split and toasted
• Apple Slaw

Directions:

• At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
• Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels.
• In a small bowl, combine lime peel, lime juice, salt, and pepper. Brush lime mixture over both sides of salmon.
• For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place salmon on plank. Cover; grill salmon for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill salmon as above.)
• Serve salmon on sourdough rolls topped with Apple Slaw. Makes 4 sandwiches.
• Apple Slaw: n a medium bowl, stir together 1/2 teaspoon finely shredded lime peel, 2 tablespoons lime juice, 1 tablespoon olive oil or salad oil, and 1/8 teaspoon salt. Add 1 cup slivered tart red apple; 1 cup shredded green cabbage; 4 very thin onion slices, halved and separated into rings; and 1 tablespoon snipped fresh cilantro. Toss mixture to combine. Cover and chill for up to 1 hour, stirring once. Makes about 2 cups.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 524
  

Rating:

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Fish and Green Beans with Wasabi Mayonnaise

Ingredients:

• 1 lime
• 1 to 3 tsp wasabi paste
• 1/3 C mayonnaise
• 1 to 1-1/2 lb firm white fish fillets 1/2-inch thick, rinsed and dried
• 1 C panko (Japanese-style bread crumbs)
• 12 oz tender young green beans, cooked

Directions:

• Preheat oven to 450 degrees F. Coat baking pan with nonstick cooking spray; set aside. Shred peel and juice 1/2 the lime; cut remaining into wedges. Stir together juice, peel, wasabi paste, and mayonnaise. Transfer 1 Tbsp. wasabi mayonnaise mixture to bowl. Cover and refrigerate remaining.
• Sprinkle fish with salt. Place fish in baking pan. Coat with 1 Tbsp. wasabi mayonnaise, then 3/4 cup panko. Drizzle with 1 Tbsp. melted butter. Bake on middle oven rack 20 minutes or until fish flakes easily with a fork.
• Remove fish from pan. Toss beans with the panko that remains in baking pan. Sprinkle with 1/4 cup panko. Serve with remaining wasabi mayonnaise and lime wedges. Makes 4 servings.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 349
  

Rating:

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Salmon and Ravioli

Ingredients:

• 9 0z package refrigerated four cheese ravioli
• 1 lemon
• 2 6-0z skinless salmon fillets
• salt and ground black pepper
• 2 Tbsp olive oil
• 6 oz package baby spinach
• 3 cloves garlic, thinly sliced
• 2 Tbsp butter
• Shredded Parmesan cheese
  

Directions:

• Cook ravioli according to package directions; drain.
• Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside. Rinse salmon; pat dry. Sprinkle with salt and pepper.
• In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Cook and stir 1 minute more.
• Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan. Makes 4 servings.

Author: Better Homes and Gardens

Nutritional Facts:

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Rating:

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