Healthy Recipes: Tried, True, and Simple

  Penne Rigate with Chicken (Served Hot)

1 pkg Ronzoni Healthy Harvest penne rigate (whole wheat penne)

2-3 Tbsp olive oil;       1 jar (26 oz) spaghetti sauce

1 each: yellow pepper, onion and garlic clove, chopped;

 3 grilled or cooked boneless cicken breast

1 Tbsp chopped fresh parsley or basil

Cook pasta according to package directions. Saute pepper, onion and garlic in oil until tender. Stir in spaghetti sauce, chicken and parsley or basil. Simmer 2-3 minutes. Serve sauce mixture over pasta. Makes 4 servings.

Warm Chicken and Cashew Stir-Fry Salad

12 oz boneless, skinless chicken breast halves, cut into thin strips
4 Tbsp reduced-sodium soy sauce; 1 lrg red bell pepper, cut into thin strips
1/2 tsp crushed red-pepper flakes; 2 medium carrots, cut into thin slices
3 tbsp raw cashew;s 4 scallions, diagonally sliced
2 tbsp olive or canola oil; 1/2 c orange juice
5 cloves garlic, slivered; 3 cups shredded iceberg lettuce
1 1/2 tbsp slivered peeled fresh ginger; 3 cups baby spinach

In a medium bowl, mix the chicken, 2 tbsp of the soy sauce, and the red-pepper flakes, to taste. Cover and set aside.

Cook the cashews in a small nonstick skillet over medium heat, stirring often, for 3-4 minutes, or until lightly toasted. Let cool on a plate.

Heat 1 tbsp of oil in a large nonstick skillet over medium-high heat. Add garlic and ginger and stir-fry for 1-2 minutes, or until fragrant. Add the chicken and stir-fry for 3-4 minutes, or until no longer pink. Transfer to a clean bowl.

Place the remaining 1 tbsp oil in the same skillet and heat over medium-high heat. Add the bell pepper and carrots, and stir-fry for 3 minutes. Add the scallions and stir-fry for 2 minutes longer, or until the vegetables are crisp-tender. Return the chicken and any juices to the skillet. Add the orange juice and the remaining 2 tbsp soy sauce. Bring to a boil, stirring. Let boil for 30 seconds; remove from the heat.

Mix the lettuce and spinach on a large, deep platter or in a wide, shallow bowl. Spoon the chicken mixture on top. Sprinkle the with cashews and serve immediately.

Recipe courtesy of The Sugar Solution Cookbook (Prevention Magazine)

Spinach and Strawberry Salad with Fresh Mozzarella

The great thing about fresh mozzarella is that it doesn’t go “bad” right away. If your like any other mom, sometimes you can’t remember the last time you bought “_______”. Lol

Prep time: 18 min  Cook time: 5 min  Serves: 4   Calories: 330

3 tbsp chopped whole or slivered almonds      1 bag baby spinach

2 c hulled and sliced strawberries    1 ripe medium mango, peeled and cut in small chunks

2 tbsp EVOO (extra-virgin olive oil)   3 small balls fresh mozzarella (about 5 oz total), cut into small chunks

2 tbsp honey            1 ripe avocado, peeled and cut in small chunks

1 tbsp + 1 tsp balsamic vinegar

1/2 tsp salt

1/8 tsp fresh ground black pepper

Cook the almonds in a small skillet over medium heat, tossing often, for 3 to 4 min, or until lightly toasted. Tip onto plate and let cool.

Put 1/2 c of strawberries, the oil, honey, and balsamic vinegar in a food processor. Process until smooth. Scrape into a salad bowl and stir in the salt and pepper.

Add spinach, mango the toasted almonds, and the remaining 1 1/2 c strawberries to the dressing and toss to mix well. Sprinkle the mozzarella and avocado over the top.

Recipe courtesy of The Sugar Solution Cookbook (Prevention Magazine)