Easy Shrimp Pasta for Two

*Adapted from Kraft "Food & Family" magazine, winter 2008.

PREP: 30 minutes
SERVES: 2 (although could easily be multiplied to feed more)

INGREDIENTS:
2 Tbsp. balsamic vinaigrette dressing
1/2 lb. uncooked large shrimp, peeled, deveined
1 large tomato, diced
2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
4 oz. (1/4 of 1-lb. pkg.) fettuccine, uncooked
2 Tbsp. shredded Parmesan cheese

DIRECTIONS:
1. Pour dressing over shrimp in small bowl; cover. Refrigerate 20 minutes to marinate. Cook pasta directed on package. Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
2. Add tomatoes, cream cheese, and 1 Tbsp. of the basil to same skillet; cook and stir 3 minutes or until well blended*. Add shrimp; cook until heated through, stirring occasionally.
3. Drain pasta. Place on serving platter and top with shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

*If you prefer it saucier, stir a small amount of milk into the shrimp mixture while heating. (I recommend adding about 1/8 - 1/4 cup of milk.)

Chicken and Peach Quesadillas

*Adapted from Cooking Light magazine, August 2010.

SERVES: 2
PREP: 20 minutes

INGREDIENTS:
1 tsp. honey
1/2 tsp. fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour or wheat tortillas
3/4 cup shredded Pepper Jack cheese (Monterey Jack cheese with jalepeno peppers)
1 cup chopped skinless, boneless rotisserie chicken breast
1 peeled firm ripe peach, diced
4 teaspoons chopped fresh cilantro
cooking spray

DIRECTIONS:
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 Tbsp. of cheese over 2 tortillas; top each with 1/2 cup chicken, 1/2 cup peaches, and 2 tsp. cilantro. Finish off by topping them with another 3 Tbsp. of cheese and another tortilla.
3. Place quesadillas on a baking sheet coated with cooking spray. Spray tops of quesadillas with cooking spray and bake at 425 degrees for 5 minutes or until top tortilla is golden brown and starting to bubble up.
4. Serve with honey, lime, and sour cream sauce.

SUGGESTION: Serve with Spinach Salad with Cumin Vinaigrette. To prepare salad, combine 1 Tbsp. fresh lime juice, 1 Tbsp. olive oil, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper, and 1/8 tsp. ground cumin an a large bowl. Top with 1 (5-oz.) package fresh baby spinach and 1/2 cup red onion; toss gently to coat.

Caesar Pockets

*Adapted from kraftfoods.com.

INGREDIENTS:
4 cups torn romaine lettuce
6 oz. smoked turkey breast deli meat, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. grated Parmesan cheese
1/4 cup Caesar dressing
4 pita breads, warmed, cut in half
fresh ground pepper to taste

DIRECTIONS:
Toss lettuce with turkey, peppers, cheese, dressing, and pepper. Spoon into pitas.

Substitute: Prepare using ranch dressing instead of Caesar.

Zucchini-Wrapped Pork

*From Better Homes and Gardens magazine, May 2010

Prep: 35 minutes
Serves: 2-4

INGREDIENTS:
1 zucchini
12-16 oz. pork tenderloin
olive oil
1/3 cup purchased basil pesto

DIRECTIONS:
1. Preheat oven to 450 degrees. Line a baking sheet with foil; set aside. With a sharp knife* or vegetable peeler, cut zucchini lengthwise in thin slices (you'll need at least 8 slices). Cut pork tenderloin crosswise into 4-5 equal portions. Press meat down with the palm of hand to flatten slightly.
2. Wrap each tenderloin portion with 2-4 zucchini slices. Place on prepared pan. Lightly brush or drizzle olive oil; sprinkle with salt and pepper.
3. Roast, uncovered, 18-20 minutes (12-oz. tenderloin) or 25-30 minutes (16-oz.), or until meat registers 160 degrees.
4. Spoon some of the pesto over each tenderloin just before serving.

*If using a knife, first cut a thin lengthwise piece off so the zucchini lies flat and doesn't roll off the cutting board, then slice thinly.

Chicken Curry in a Hurry

*Adapted from realsimple.com - By Kate Merker, March 2007

Serves: 4
Prep: 30 minutes

Ingredients

• 1 1/2 tablespoons olive oil
• 1 small yellow onion, thinly sliced
• 2 teaspoons curry powder
• 1/2 cup plain (Greek) yogurt
• 3/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 14.5-ounce can diced tomatoes, drained
  
• 1 rotisserie chicken, shredded (discard skin and bones)
  
• 2 cups cooked white rice
  
• 1/4 cup fresh cilantro leaves, roughly chopped

Directions

1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute.
2. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes, and chicken. Simmer for 5 minutes or until chicken is warmed.
3. Divide the rice among individual bowls, spoon the chicken curry over the top, and sprinkle with the cilantro.

This dish is also delicious served with lentils.

Basil, Beef, and Barley Soup

*Adapted from the April 2010 edition of Better Homes and Gardens. Original recipe can be viewed here.

PREP: 30 minutes
SERVES: 4

INGREDIENTS:
1 lb. boneless sirloin steak
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. dried basil, crushed
1 Tbsp. vegetable oil
1 cup quick-cooking barley
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano (do not drain)
1 cup packaged peeled fresh baby carrots, sliced diagonally
1 can lower-sodium beef broth
3 cups water
small fresh basil leaves (optional)

DIRECTIONS:
1. Cut steak into 1/2" pieces. In a shallow dish combine flour, basil, salt, and pepper. Add meat and toss to coat.
2. In a 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add steak; cook until browned on all sides, about 5 minutes. Stir in any remaining flour mixture as well as the barley, tomatoes, carrots, beef broth, and water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
3. Ladle into bowls and top with fresh basil.

*You can use regular barley that is not "quick-cook" if you add an additional cup of water and simmer for 50 minutes instead of 10.

Lemon Grilled Orange Roughy

INGREDIENTS:
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1/2 tsp. dried whole thyme
1/4 tsp. salt
1/4 tsp. paprika
Dash of garlic powder
4 (4 oz.) orange roughy (about 1 large filet)
4 slices lemon

DIRECTIONS:
Combine the first 6 ingredient and marinate for 30
minutes. Grill orange roughy 4 to 6 minutes on each side until flaky.
Baste often while cooking. Garnish with lemon.