Salmon with Roasted Cherry Tomatoes

Ingredients

• 2 cups cherry tomatoes
• 1 1/2 teaspoons chopped fresh thyme
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• Cooking spray
• 2 (6-ounce) salmon fillets (about 1 inch thick)
• 2 tablespoons fresh lemon juice

Preparation

Preheat oven to 400°.

Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes. Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice.

Pork and Fennel Ragu

Ingredients

Cooking spray

1 cup finely chopped onion

1 cup finely chopped fennel

2 garlic cloves, minced

1 tablespoon fennel seeds

2 teaspoons sugar

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/4 teaspoon ground red pepper (cayenne)

1/4 teaspoon black pepper

8 ounces lean ground pork

2 cups chopped tomato

1/2 cup fat-free low sodium chicken broth

4 cups hot cooked rigatoni (about 1/2 lb uncooked pasta)

Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes. Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.

Add tomato and broth, bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

Farfalle with Zucchini and Prosciutto

Ingredients

1  tablespoon  butter

1/4  cup  chopped onion

5  cups  matchstick-cut zucchini (about 1 pound)

1/4  cup  dry white wine

1/4  cup  thinly sliced green onions

1/4  cup  reduced-fat sour cream

2  tablespoons  extravirgin olive oil

1  teaspoon  kosher salt

1/2  teaspoon  grated lemon rind

1  teaspoon  fresh lemon juice

1/2  teaspoon  freshly ground black pepper

2  ounces  prosciutto, cut into thin strips (about 1 cup)

7  cups  cooked farfalle (about 1 pound uncooked bow tie pasta)

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until brown. Add zucchini; sauté 2 minutes. Remove zucchini mixture from pan. Add wine to pan; cook until reduced to 1 tablespoon (about 1 minute), scraping pan to loosen browned bits. Combine wine reduction, sliced green onions, and next 7 ingredients (through prosciutto) in a large bowl. Add zucchini and pasta; toss to coat.

Roasted Butternut Squash and Bacon Pasta

Ingredients

• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon freshly ground black pepper
• 3 cups (1-inch) cubed peeled butternut squash
• Cooking spray
• 6 sweet hickory-smoked bacon slices (raw)
• 1 cup thinly sliced shallots
• 8 ounces uncooked mini penne (tube-shaped pasta)
• 1/4 cup all-purpose flour
• 2 cups 2% reduced-fat milk
• 3/4 cup (3 ounces) shredded sharp provolone cheese
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Ingredients

Steak

1/4  cup  packed dark brown sugar

1/4  cup  minced green onions

1/4  cup  bourbon

1/4  cup  low-sodium soy sauce

1/4  cup  Dijon mustard

1/2  teaspoon  freshly ground black pepper

1/4  teaspoon  Worcestershire sauce

1  (2-pound) flank steak, trimmed

Cooking spray

1/2  teaspoon  cornstarch

Potatoes

3  pounds  small red potatoes

6  garlic cloves, peeled

1/2  cup  reduced-fat sour cream

1/3  cup  2% reduced-fat milk

2 1/2  tablespoons  butter

1  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

1/4  cup  chopped fresh chives

8  fresh chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

Flank Steak with Cilantro-Almond Pesto

Ingredients

1 recipe Cilantro Almond Pesto

1  (1-pound) flank steak, trimmed

Cilantro sprigs (optional)

Prepare grill.

Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.

Cilantro Almond Pesto

Ingredients

3/4  cup  fresh cilantro

2  tablespoons  slivered almonds, toasted

1  tablespoon  chopped seeded jalapeño pepper

1/8  teaspoon  salt

1/8  teaspoon  black pepper

1  garlic clove, chopped

3  tablespoons  plain fat-free yogurt

1 1/2  teaspoons  fresh lime juice

Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.

Jerk Chicken

Ingredients

1  teaspoon  grated lime rind

1/4  cup  fresh lime juice

1  tablespoon  ground allspice

1  tablespoon  brown sugar

1  to 2 tablespoons finely chopped jalapeño pepper

2  tablespoons  olive oil

1  teaspoon  salt

1  teaspoon  coarsely ground black pepper

1  teaspoon  dried thyme

1  teaspoon  ground cinnamon

1/2  teaspoon  ground nutmeg

3  garlic cloves, chopped

1/2  cup  chopped onion

6  skinless, boneless chicken thighs (about 1 pound)

3  (6-ounce) skinless, boneless chicken breast halves

Cooking spray

Parsley sprigs (optional)

Lime slices (optional)

Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.

Orecchiette with Tomatoes, Fresh Mozzarella, and Basil

Ingredients

2  cups  uncooked orecchiette (about 8 ounces uncooked "little ears" pasta)

3  cups  chopped plum tomato

1 1/4  cups  (5 ounces) diced fresh mozzarella cheese

1  cup  loosely packed chopped fresh basil

1  tablespoon  extravirgin olive oil

3/4  teaspoon  salt

1/4  teaspoon  crushed red pepper

2  garlic cloves, minced

Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tomato, and remaining ingredients. Cover and chill at least 1 hour.

Bell Pepper and Tomato Penne with Meatballs

Ingredients

Meatballs

1  (3/4-ounce) slice firm white bread (such as Pepperidge Farm)

1/3  cup  minced fresh onion

1/4  cup  finely chopped cremini mushrooms

2  tablespoons  finely chopped fresh parsley

2  tablespoons  grated fresh Parmesan cheese

1/4  teaspoon  salt

1/4  teaspoon  dried oregano

1/4  teaspoon  crushed red pepper

1  large egg yolk

1/2  pound  lean ground turkey

Cooking spray

Sauce

2  teaspoons  olive oil

3/4  cup  chopped onion

4  garlic cloves, thinly sliced

1/2  cup  julienne-cut yellow bell pepper

1/2  cup  julienne-cut orange bell pepper

1/2  teaspoon  salt, divided

3  cups  chopped seeded plum tomato (about 2 pounds)

1/2  cup  tomato juice

2  tablespoons  balsamic vinegar

1  teaspoon  sugar

1/2  teaspoon  dried oregano

1/4  teaspoon  freshly ground black pepper

1/4  cup  thinly sliced fresh basil

Pasta

1/8  teaspoon  salt

8  ounces  uncooked penne (about 2 cups tube-shaped pasta)

Preheat oven to 400°.

To prepare meatballs, place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup onion, and next 8 ingredients (1/3 cup onion through turkey); stir well to combine. Lightly coat hands with cooking spray. Shape turkey mixture into 20 (1-inch) meatballs. Place on a baking sheet coated with cooking spray. Bake at 400° for 12 minutes or until done; cover and keep warm.

To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add 3/4 cup onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and 1/4 teaspoon salt; sauté 2 minutes. Add tomato and next 5 ingredients (tomato through black pepper); bring to a boil. Reduce heat; simmer, uncovered, 13 minutes or until sauce thickens. Stir in basil and 1/4 teaspoon salt. Add meatballs; stir to coat.

To prepare pasta, while sauce cooks, bring 3 quarts of water to a boil in a large saucepan; add 1/8 teaspoon salt and pasta. Cook 10 minutes or until al dente; drain. Serve meatball mixture over pasta.

Chipotle Pulled-Pork Barbecue Sandwiches

Ingredients

1  (7-ounce) can chipotle chiles in adobo sauce

1/4  cup  barbecue sauce

1  teaspoon  garlic powder

1 1/2  teaspoons  ground cumin

1  (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes

1  (14.5-ounce) can diced tomatoes, undrained

1  tablespoon  olive oil

3  cups  thinly sliced onion

2  teaspoons  chopped fresh thyme

1  teaspoon  sugar

6  (1/2-ounce) slices provolone cheese

12  sandwich-cut bread-and-butter pickles

6  (2 1/2-ounce) Kaiser rolls

Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile.

Place chopped chile, barbecue sauce, and the next 4 ingredients (barbecue sauce through tomatoes) in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and cook 10 minutes or until sauce thickens and pork is very tender. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce.

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and sugar; cook 10 minutes or until golden, stirring occasionally.

Heat a large nonstick skillet over medium heat. Place 1 cheese slice, 1/2 cup pork mixture, about 2 tablespoons onions, and 2 pickle slices on bottom half of each roll. Cover with top halves of rolls. Add 3 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 2 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining sandwiches.

Rosemary Merlot Flank Steak

Ingredients

1  cup  finely chopped onion

3/4  cup  low-salt beef broth

3/4  cup  Merlot or other dry red wine

1  tablespoon  chopped fresh rosemary

1/2  teaspoon  salt

1/4  teaspoon  dried Italian seasoning

2  garlic cloves, minced

1  (1-pound) flank steak, trimmed

Cooking spray

1  tablespoon  tomato paste

2  teaspoons  Dijon mustard

Preheat grill or broiler.

Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.

While steak cooks, combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak.

Lasagna Rolls

Ingredients

1 recipe Chef Jeff's Fresh Pasta or 8 uncooked store bought lasagna noodles

4  teaspoons  olive oil

1/2  cup  finely chopped onion

1  (8-ounce) package presliced mushrooms

1  (6-ounce) package fresh baby spinach

3  garlic cloves, minced

1/2  cup  (2 ounces) shredded mozzarella cheese

1/2  cup  part-skim ricotta cheese

1/4  cup  minced fresh basil, divided

1/2  teaspoon  salt

1/4  teaspoon  crushed red pepper

2 cups Chef Jeff's Homemade Pasta Sauce

Preheat oven to 350. 

Cook lasagna noodles.  Rinse under cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.

Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2 quart baking dish. Pour 1/4 cup sauce over each roll.

Bake at 350 for 10-15 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil and serve.