GRILLED CHICKEN WITH MOZZARELLA AND PASTA

3/4 cup roasted garalic oil OR olive oil
6 lg boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1 tsp grainy mustard
2 shallots OR 2 onion slices
salt and pepper to taste
2 large parsley sprigs
2 large basil leaves
2 tsp herbes de provence
1/2 lb mozzarella cheese, cubed
1 bunch watercress, separated itno sprigs
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped
4 cups cooked bow-tie pasta

heat a grill to medium-high heat or preheat the broiler. brush a little oil over the chicken, and grill or broil 8 minutes on each side, or until done. blend the remaining oil in a food processor with the vinegar, mustard, shallots or onions, salt and pepper, parsley, basil, and herbs de provence. in a lg bowl, mix together the dressing and mozzarella. ring a lg serving platter with the watercress. toss the sun-dried tomatoes & pasta with the mozzarella. spoon onto the serving platter. top with the grilled chicken and serve.

serves 4-6

VEGETABLE TIAN WITH HERBES DE PROVENCE

6 shallots, halved
2 large cloves garlic, minced
1 1/2 cups baby carrots
1 lb small red potatoes
1 small red bell pepper, seeded & diced
1 1/2 cups cherry tomatoes, halved
1/4 cup vegetable stock OR water
3 tbs olive oil
1 1/2 tsp dried herbes de provence
salt & freshly ground black pepper
1 cup fresh bread crumbs

combine all the veggies in a 3 1/2-4 qt slow cooker. add the vegetable stock & 2 tbs of the olive oil. season with the herbes de provence & salt & pepper. combine well to coat the veggies. cover & cook on LOW for 6-8 hours.

in a small skillet, toast the bread crumbs in the remaining 1 tablespoon olive oil over medium heat until golden brown. set aside.

when the tian is done, sprinkle the bread crumbs mixture over the top and serve.

NOTE: IF THE HERB MIXTURE IS UNAVAILABLE, YOU CAN APPROXIMATE IT BY USING A COMBINATION OF THREE PARTS DRIED MARJORAM, THYME, & SAVORY TO ONE PART BASIL, ROSEMARY, TARRAGON, & FENNEL SEEDS.

4-6 servings

SLOW COOKER CHICKEN CACCIATORE

1 (3-3 1/2 lb) whole chicken, cut up, skin removed
1/3 cup flour
2 tbs vegetable oil
1 med green bell pepper
2 med onions
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) jar sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese

coat chicken with flour. in a 12" skillet, heat oil over medium- high heat. add chicken; cook 15-20 minutes or until brown on all sides; drain.

cut bell pepper and onions crosswise in half; cut each half into fourths.

in a 3 1/2-6 qt slow cooker, place half of the chicken pieces. mix bell pepper, onions and remaining ingredients except cheese; spoon half of the mixture over the chicken. add remaining chicken; top with remaining vegetable mixture.

cover; cook on LOW 4-6 hours or until juice of chicken is clear when thickest piece is cut to the bone (170° for breasts; 180° for thighs & legs). serve with cheese.

6 servings

CHICKEN WITH BALSAMIC VINEGAR & BASIL

1/2 cup balsamic vinegar
3 tbs olive oil
2 tbs grainy mustard
1 tsp black pepper
2 tbs minced fresh basil
1 tbs minced shallot OR onion
6 lg boneless, skinless chicken breast halves
6 fresh basil sprigs, for garnish (optional)

in a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. toss the chicken with the marinade, cover, & refrigerate for 2 hours or more.

preheat the oven to 350°. arrange the chicken in a baking dish, & spoon 1/3 of the marinade over them, reserving the rest. bake, uncovered, 10 minutes, then baste with half of the remaining marinade. bake another 10 minutes and baste with the remaining marinade. bake another 10 minutes, or until cooked through. arrange the breasts on a heated platter, top with the pan juices, and garnish with sprigs of basil, if desired.

4-6 servings

FIVE-LAYER VEGETABLE STRATA WITH PESTO

1 (15.5 oz) can cannellini OR other white beans, drained and rinsed
1 cup vegetable stock
2 tbs pesto, homemade OR store-bought
1 tbs olive oil
2 lg yukon gold potatoes, peeled and thinly sliced
1 lg yellow onion, cut in half and thinly sliced into half moons
salt and freshly ground black pepper
1 med red bell pepper, seeded and thinly sliced into rings
1 lg zucchini, thinly sliced
1 lg tomato, thinly sliced

in a food processor or blender, process the beans, stock, and pesto together until well blended. set aside.

heat the oil in a large skillet over medium-high heat. add the potato slices and cook, turning once, until golden brown on both sides, about 10 minutes. set aside. add the onion slices to the same pan and cook until browned on both sides, about 5 minutes. set aside.

lightly oil the insert of a 3 1/2-4 qt slow cooker. spooning a small amount of the bean mixture between each layer of vegetables, layer the potato slices and season with salt and pepper. top with the onions, followed by the bean mixture, bell pepper slices, more bean mixture, zucchini slices, more bean mixture, and tomato. pour the remaining bean mixture over all. cover and cook on LOW for 6-8 hours.

4 servings

ITALIAN-STYLE FISH FILLETS

1 1/2 tbs olive oil
8 scallions, coarsely chopped
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 tbs tomato paste
1 tsp basil
1/4 tsp black pepper
1 lg yellow squash, cut into thin rounds
1 1/2 lbs haddock OR sea bass fillets, cut into 1" pieces
1/4 cup chopped parsley (optional)

in a large skillet, warm the oil over medium-high heat. add the scallions and garlic, and cook, stirring frequently, until the garlic begins to brown about 5 minutes.

add the crushed tomatoes, tomato paste, basil, and pepper and bring to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. add the squash, cover, and simmer until the squash is crisp-tender, about 5 minutes.

add the fish to the simmering sauce, increase the heat slightly, cover, and cook until the fish is still firm but just flakes when tested with a fork, about 10 minutes.

stir in the parsley (if using) and serve hot.

4 servings

OIL-FREE SALAD DRESSING

1 tbs fruit pectin
1/4 tsp dried herb (oregano, basil, thyme, tarragon, savory OR dill weed)
2 tsp sugar
1/8 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
1/4 cup water
2 tsp vinegar
1 clove garlic, minced

in a small bowl, combine pectin, herb of choice, sugar, mustard, salt and pepper. stir in water, vinegar and garlic. chill. refrigerate leftovers.

makes 1/3 cup

PENNE WITH BEEF & SUN-DRIED TOMATOES

1 1/2 cups uncooked penne pasta (6 oz)
1 lb beef boneless sirloin steak, cut into thin strips
1/2 tsp peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil & herbs, drained & cut into thin strips
2 tbs oil from sun-dried tomatoes
4 med green onions, sliced (1/4 cup)
1 (6-6 1/2 oz) marinated artichoke hearts, drained
2 tbs chopped fresh basil leaves

cook and drain pasta as directed on package.

while pasta is cooking, spray a 12" nonstick skillet with cooking spray; heat over medium-high heat. add beef to skillet; sprinkle with peppered seasoned salt. cook 2-3 minutes, stirring occasionally, just until brown.

stir tomatoes, 1 tablespoon of the oil and the onions into the beef. cook 1-2 minutes, stirring frequently, until hot. stir in the artichoke hearts, pasta and the remaining 1 tablespoon oil. cook 1-2 minutes, stirring constantly, until hot. sprinkle with basil.

4 servings

HEARTY TOMATO-MEATBALL SOUP

2 tbs olive oil
1 small onion, coarsely chopped
3 cloves garlic, minced
1 lb mushrooms, thickly sliced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup fresh bread crumbs
1/4 lb ground pork tenderloin
1/4 lb ground veal shoulder
1 egg, lightly beaten
2 cups canned no-salt-added whole tomatoes
2 1/2 cups reduced-sodium chicken broth
3 tbs minced fresh basil OR 1 tbs dried
2 tbs minced fresh oregano OR 2 tsp dried
1 tbs minced fresh thyme OR 1 tsp dried

in a lg saucepan, warm the oil over low heat. add the onion & garlic & cook, stirring frequently, until the onion begins to soften, about 3 minutes.

add the mushrooms, 1/4 tsp of the salt, & 1/8 tsp of the pepper. increase the heat to high & cook, stirring occasionally, until the mushroom juices have evaporated, about 8 minutes.

meanwhile, in a medium bowl, combine the bread crumbs, pork, veal, beaten egg, & the remaining 1/4 tsp salt & 1/8 tsp pepper & mix until well blended. form the mixture into about 20 walnut-size meatballs.

add the tomatoes to the saucepan, breaking them up with the back of a spoon. increase the heat to high & cook, stirring occasionally, for 5 minutes.

add the broth, basil, oregano, & thyme & bring the liquid to a boil. stir in the meatballs, reduce the heat to low, partially cover, & simmer until the meatballs are cooked through, about 30 minutes. serve hot.

4 servings

RASPBERRY PEAR DELIGHT

1 (10 oz) pkg frozen sweetened raspberries, thawed
1 (15 oz) can pear halves, drained
1 pint raspberry sorbet OR sherbet
hot fudge topping
fresh rasperries, for garnish, optional
fresh mint, for garnish optional

in a blender or food processor, puree raspberries; strain seeds. pour onto four dessert plates. top with pears & a scoop of sorbet. drizzle with hot fudge topping. garnish with fresh berries & mint if desired.

BERRY DESSERT NACHOS

3 (8") plain OR whole wheat flour tortillas
1 tbs butter, melted
2 tsp sugar
1/8 tsp ground cinnamon
3/4 cup fat-free OR lite sour cream
3/4 cup lite cool whip, thawed
1 tsp vanilla
1/8 tsp ground cinnamon
3 cups fresh raspberries and/or blackberries
2 tbs sliced almonds, toasted
1 tbs grated semisweet chocolate

preheat oven to 400°. in a small bowl, stir together sour cream, cool whip, vanilla, & 1/8 tsp cinnamon. cover & chill while preparing tortillas.

lightly brush both sides of each tortilla with melted butter. in a small bowl, stir together sugar & 1/8 tsp cinnamon; sprinkle over tortillas. cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. bake for 8-10 minutes or until crisp. cool completely.

to serve, divide tortlla wedges among six dessert plates. top with raspberries and/or blakberries & sour cream mixture. sprinkle with almonds & grated chocolate.

6 servings

YUMMY DESSERT NACHOS

1/4 cup lite sour cream
1/4 cup lite cool whip
3 flour tortillas (soft taco size)
1 tsp sugar
1 tsp cinnamon
1 cup red grapes
1/4 cup strawberries
1 med banana, sliced & halved
2 tsp sugar (set aside)
1 tsp cinnamon (set aside)
cooking  spray

preheat oven to 400°. mix sour cream & cool whip with 1 tsp sugar & 1 tsp cinnamon. cut fruits & add to mixture. take tortillas & cut in half. take halves & cut into wedges, about 6 for each half tortilla. lay wedges onto a greased baking sheet & spray tortilla wedges with cooking spray as well. mix remaining 2 tsp sugar & 1 tsp cinnamon. sprinkle wedges with mixed cinnamon & sugar. bake about 6 minutes or until crispy. serve cinnamon sugar chips with fruit dip in the middle. 

4 servings

SALMON & CORN CHOWDER

3 slices bacon, cut crosswise into thin strips
1 med onion, coarsely chopped
2 cloves garlic, minced
2 tbs flour
2 1/2 cups reduced-sodium chicken broth
1 lb unpeeled red potatoes, cut into 1/2" cubes
1 med green bell pepper, diced
2 cups frozen corn, thawed
1/4 tsp black pepper
1/2 lb salmon fillet, cut into 1/2" cubes
1 cup low-fat milk
1/4 cup (packed) fresh dill sprigs, minced, OR 2 tsp dried

in a medium saucepan, cook the bacon over medium heat, stirring frequently, until crisp, about 10 minutes. drain the bacon on paper towels & set aside. pour off all but 1 tbs of fat from the pan.

add the onion & garlic to the pan & cook over med-high heat, stirring frequently, until the onion begins to brown, about 5 minutes.

stir in the flour & cook, stirring constantly, until the flour is no longer visible, about 30 seconds. add the broth & potatoes, & bring to a boil. reduce the heat to med-low, cover, & simmer until the potatoes are tender, about 15 minutes.

return the broth mixture to a boil over med-high heat. add the bell pepper,corn, & black pepper, & cook until the bell pepper is crisp-tender, about 5 minutes.

transfer about half of the mixture to a food processor & puree until smooth, then return the puree to the saucepan. return the mixture to a simmer over med-low heat, add the salmon & milk, & cook until the salmon flakes easily, 3-5 minutes.

remove the pan from the heat & stir in the dill. serve the chowder garnished with the bacon.

4 servings

SPINACH SOUP WITH RAVIOLI AND PARMESAN TOASTS

1 tbs plus 2 tsp olive oil
1 med red onion, cut into thin wedges
2 cloves garlic, minced
2 med carrots, cut into 2" long matchsticks
4 cups reduced-sodium chicken broth
1 tsp basil
1/4 tsp black pepper
pinch of red pepper flakes
2 slices firm-textured white bread
2 tbs grated parmesan cheese
1 lb cheese-filled ravioli
1/4 lb fresh spinach, torn into large pieces

in a lg saucepan, warm 1 tbs of the olive oil over medium-high heat. add the onion & garlic & stir-fry until the onion begins to brown, about 5 minutes.

add the carrots, broth, basil, black pepper, and red pepper flakes. bring the mixture to a boil.

meanwhile, preheat the broiler or a toaster oven. sprinkle the bread with the parmesan & drizzle with the remaining 2 tsp olive oil. toast under the broiler or in the toaster oven for 2 minutes, or until golden. cut each slice into 8 triangles.

when the broth has come to a boil, add the ravioli & cook until the ravioli is al dente according to pkg directions. one minute before the ravioli is done, add the spinach. stir to wilt the spinach, & remove from the heat.

serve the soup topped with the parmesan toasts.

4 servings

SPAGHETTI WITH NO-COOK HERB TOMATO SAUCE

MJ1/2 cup packed fresh basil leaves
1 (14 1/2 oz) can no-salt added whole tomatoes, drained
6 medium plum tomatoes, quartered
1/4 cup pitted black olives (optional)
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
3/4 lb spaghetti OR linguine
3 cloves garlic, peeled
1/2 lb smoked turkey, cut into small cubes

in a food processor, process the basil until coarsely chopped. add the canned tomatoes & pulse until coarsely chopped. add the plum tomatoes & olives (if using), & pulse until finely chopped.

transfer the tomato mixture to a lg serving bowl. add the oil, lemon juice, lemon zest, salt, & pepper. let the tomato sauce stand while you cook the pasta.

in a lg pot of boiling water, cook the pasta with the garlic until the pasta is al dente.

drain the pasta & garlic. press the cooked garlic through a garlic press, or mash it with a fork. add it to the tomato sauce & stir to blend. add the pasta & turkey & toss to combine.

4 servings

THIS IS BEST MADE IN THE SUMMER AT THE HEIGHT OF TOMATO & BASIL SEASON. HOWEVER, WHEN FRESH TOMATOES & BASIL AREN'T AVAILABLE, YOU CAN SUBSTITUTE 9 CANNED WHOLE TOMATOES, DRAINED, IN PLACE OF THE FRESH, & 1 TBS DRIED BASIL IN PLACE OF THE FRESH. ADD THE DRIED BASIL ALONG WITH THE OLIVE OIL & LEMON JUICE IN STEP 2.

SPINACH GNOCCHI WITH MARINARA SAUCE

1 tbs olive oil
1 small onion, coarsely chopped
4 cloves garlic, minced
1 (14 1/2 oz) can no-salt-added whole tomatoes
1 tsp oregano
1 tbs unsalted butter
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
4 scallions, coarsely chopped
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup flour
1/2 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper

in a medium saucepan, warm the oil over medium-high heat. add the onion & half of the garlic, & cook, stirring frequently, until the onion begins to brown, about 5 minutes. add the tomatoes & oregano & break up the tomatoes with the back of a spoon. bring to a boil, reduce the heat to low, cover, & simmer the marinara sauce while you prepare the gnocchi.

in another medium saucepan, melt the butter over medium-high heat. add the spinach, scallions, & remaining garlic. cook, stirring constantly, until the scallions begin to soften, about 2 minutes.

add the ricotta & cook until the mixture loses some of its moisture & begins to bind together, about 3 minutes. remove from the heat & beat in the egg. mix in the flour, parmesan, salt & pepper.

with floured hands, using a scant 1 tbs for each, form the ricotta mixture into balls. place the gnocchi in a single layer on a plate, cover loosely with plastic wrap, & freeze until slightly firm, about 15 minutes. meanwhile, bring a lg pot of water to a boil.

add the gnocchi to the boiling water & cook until they float to the top, 5-8 minutes. with a slotted spoon, transfer the gnocchi to a colander to drain. spoon the sauce into four shallow bowls, place several gnocchi on top, & serve hot.

4 servings

CHICKEN CACCIATORE

4 chicken thighs
2 chicken breasts with skin & backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/2 cup flour, for dredging
3 tbs olive oil
1 lg red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely chopped
3/4 cup dry white wine
1 (28 oz) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tbs drained capers
1 1/2 tsp dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

sprinkle the chcken pieces with 1 tsp each of salt & pepper. dredge in th flour to coat lightly.

in a lg heavy saute pan, heat the oil on medium-high. add the chicken pieces to the pan & saute just until brown, about 5 minutes. if all the chicken doesn't fit in the pan, saute it in two batches. transfer the chicken to a plate & set aside. add the bell pepper, onion & garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes. add the wine & simmer until reduced by half, about 3 minutes. add the tomatoes with their juice, broth, capers & oregano. return the chicken pieces to the pan & turn them to coat with the sauce. bring the sauce to a simmer. continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, & 20 minutes for the thighs.

using tongs, tranfer the chicken to a serving platter. if necessary, boil the sauce until it thickens slightly, about 3 minutes. spoon off any excess fat from the top of the sauce. spoon the sauce over the chicken. sprinkle with the basil & serve.

4 servings

TERIYAKI CHICKEN BREAST FOR ONE

2 tbs chicken broth
1 tbs soy sauce
2 tsp sugar
1 tsp vegetable oil
1 clove garlic, minced
pinch ground ginger
1 boneless skinless chicken breast half
additional chicken broth
1/2 cup uncooked instant rice
2 tbs frozen peas

in a small resealable bag or shallow glass container, combine the first six ingredients. add chicken; seal bag or cover container. refrigerate for 1 hour. remove chicken from marinade & set marinade aside. broil the chicken for 12 minutes, or until juices run clear, turning once. meanwhile, add broth to marinade to measure 2/3 cup. pour into a small saucepan; bring to a boil. boil for 5 minutes. add rice & peas; cover & let stand 5 minutes. serve with chicken.

1 serving

BAKED POTATO SOUP

4 lg baking potatoes
4 slices bacon
6 cups 2% milk
1/2 cup flour
4 green onions, sliced
5 oz low-fat cheddar cheese, grated
1 tsp salt
1/2 tsp black pepper
8 oz low-fat sour cream

pierce potatoes with fork & bake at 350° for 45 minutes or until done.

cut bacon into 1/2" pieces & cook in a heavy-bottom soup pot over medium heat until crisp. remove bacon from pot & set aside, leaving drippings in the pot.

to the drippings in the pot, add flour & stir & heat for 1 minute. whisk in milk.

cook over medium heat for 15 minutes or until bubbly & thickened, stirring frequently.

scoop out potato pulp from skins; add to the milk mixture. mash with the back of a wooden spoon, leaving it a little bit chunky.

add bacon (leaving a little out for topping the soup), 2 tbs of the onion, 1 cup cheese, salt & pepper.

stir until cheese has melted.

remove from heat & stir in sour cream; mix until combined.

spoon soup into bowls. sprinkle with bacon, cheese & onions.

6 servings

QUINOA-BLACK BEAN CASSEROLE

1 cup dry quinoa
1 cup salsa
2 eggs
1 cup shredded low-fat cheddar cheese
2 cups shredded sweet potato
3 cups black beans (or 2 cans, drained & rinsed)
1 tbs ground cumin
2 tbs fresh cilantro, chopped, for garnish
salt & pepper to taste

preheat oven to 350°.

mix cooked quinoa, black beans, sweet potatoes, half the cheese and the cumin, salt & pepper in a large bowl. in a small bowl, mix the eggs and the salsa. pour over the vegetable-bean mixture. pour all ingredients into a 9"x9" casserole dish coated with pam. sprinkle remaining cheese on top and bake, uncovered, for 30 minutes. serve on a bed of spinach (optional) and garnish with cilantro.

8 servings