Chicken Parmigiana and Pasta

From Every Day with Rachael Ray August 2009

8oz whole wheat penne pasta

Four 5oz skinless, boneless chicken breast halves

Salt and pepper

1 Tbsp EVOO

2 cloves garlic, finely chopped

1/3 C dry red wine

One 28oz can chopped tomatoes

4oz fresh mozzarella cheese, thinly sliced

1/3 C grated parmesan cheese

1/3 C finely chopped flat-leaf parsley

In a large pot of boiling, salted water, cook the pasta until al dente, 8-10 minutes; drain.

Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.

In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8-10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.

Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.

Chicken Cordon Bleu Nuggets

From Every Day with Rachael Ray March 2009

Cooking Spray

2 large eggs

1 C breadcrumbs

1 tsp dried thyme

1/2 C flour

Salt and pepper

6 deli slices ham, cut lengthwise into 4 strips each

6 deli slices swiss cheese, cut lengthwise into 4 strips each

1 large skinless, boneless chicken breast, cut into 24 chunks

Preheat the oven to 350°. Spray 2 baking sheets with cooking spray. In a bowl, beat the eggs with a splash of water. On a plate, combine the breadcrumbs and thyme. On another plate, combine the flour with a pinch each of salt and pepper. Lay 12 ham strips on a work surface. Top each with a cheese strip. Place a chicken chunk toward the end of each strip and roll up to enclose the chicken.

Working with 1 chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. Transfer seam side down to the prepared baking sheets. Lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.

Spaghettini Carbonara Tartlets

From Every Day with Rachael Ray March 2009

1/2 lb spaghettini

2 1/4" slices pancetta, cut into cubes

3/4 C grated parmesan cheese

Salt and pepper

3 large eggs

1/2 C heavy cream

Preheat the oven to 375°. Lightly grease 2 muffin pans. In a pot of boiling, salted water, cook the spaghettini until al dente; drain and return to the pot.
Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour the pancetta fat into the drained spaghettini and toss together with 1/2 cup cheese and 1 teaspoon pepper. Swirl a small forkful of spaghettini into each muffin cup until about one-third full.
In a medium bowl, beat the eggs. Stir in the heavy cream and season with salt. Add about 1 tablespoon egg mixture to each muffin cup. Sprinkle the remaining 1/4 cup cheese and the pancetta on top. Bake until lightly golden around the edges, about 20 minutes.

Parmesan Icebox Crackers

From Every Day with Rachael Ray March 2009

1 C flour

3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp ground sage

4 Tbsp butter, chilled and cut into cubes

1 C shredded parmesan

1/4 C heavy cream

1. Using a food processor, pulse the flour, salt, cayenne and sage until combined. Pulse in the butter until just incorporated. Pulse in the cheese and, with the machine running, add the cream and process until the dough forms a ball, about 10 seconds. 
2. Turn out the dough onto a 12-inch-long sheet of plastic wrap and shape into a 4-inch-long log; roll up and twist both plastic wrap ends to enclose. Refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 325°. Slice the cheese log into 1/4-inch-thick slices and place 2 inches apart on a parchment-paper-lined baking sheet. Bake until golden-brown, 20 to 25 minutes. Transfer to a rack to cool.

Fajita Nachos

From Every Day with Rachael Ray March 2009

2 Tbsp EVOO

1 lb ground sirloin or chicken

1 red bell pepper, seeded and chopped

1 red onion, chopped

3-4 cloves garlic, chopped

2 Tbsp chopped fresh thyme

1 Tbsp ground cumin

1 Tbsp ground coriander

Salt and pepper

3/4 C beer

One 9oz bag flax seed tortilla chips or whole grain tortilla chips

2 C shredded monterey jack cheese

2 jalapenos, thinly sliced

2 ripe plum tomatoes, cut into small cubes

1/3 C cilantro or flat-leaf parsley leaves (a generous handful)

2 lime wedges

1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
2. Preheat the broiler. Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapeños and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.

Roasted Garlic and Spinach White Pizza

From Every Day with Rachael Ray March 2009

12 cloves garlic, unpeeled

4 tsp EVOO

1 Tbsp cornmeal

12oz refrigerated pizza dough

2 slices bacon, cut into 1" pieces

One 10oz pkg frozen spinach, thawed and squeezed dry

Salt and pepper

1 C ricotta cheese

3/4 C shredded mozzarella cheese

 

1. Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste. 
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Cheese-Stuffed Hot Dogs

From Every Day with Rachael Ray March 2009

4 franks

2 Tbsp grill seasoning

2 deli slices sharp cheddar cheese, cut into 1/2" strips

2 Tbsp EVOO

2 small onions, sliced 1/4" thick

2 Tbsp brown sugar

1 tsp finely chopped chipotle in adobo sauce, plus 1 tsp adobo sauce

Salt

2 Tbsp butter, melted

4 hot dog buns

 

1. Preheat the broiler. Make a slit lengthwise down each frank, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bag; shake to coat. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese. 
2. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes. 
3. Butter the insides of the buns and place face up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes. Assemble the hot dogs and top with the caramelized onions.

Mac N Goat Cheese

From Every Day with Rachael Ray April 2009

3/4 pound macaroni pasta

1/4 C EVOO

2 cloves garlic, chopped

1 pint cherry tomatoes, halved

One 9oz bag spinach

Salt and pepper

6oz goat cheese, broken into chunks

3/4 C chopped walnuts, toasted

 

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.
2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

Marsala Chicken and Mushroom Casserole

From Every Day with Rachael Ray April 2009

2 Tbsp butter

10oz sliced mushrooms

1 1/2 Tbsp flour

1/2 C marsala wine or white wine

1/2 C heavy cream

2 Tbsp chopped flat-leaf parsley

Salt and pepper

1 C long-grain rice

2 packed cups coarsely chopped rotisserie chicken

2 Tbsp grated parmesan cheese

 

1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper. 
2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more. 

Italian Flag Chicken

From Rachael Ray

5 to 6 leaves basil
1/4 cup (about a handful) flat-leaf parsley leaves
2 tablespoons pine nuts, toasted
1 block soft garlic and herb cheese, such as Boursin
1/2 cup (about 2 handfuls) grated Parmigiano Reggiano cheese, divided
2 tablespoons EVOO – Extra Virgin Olive Oil, for drizzling (eyeball it)
Salt and ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced


Preheat oven to 450ºF.

In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup Parmigiano Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve.

Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful).
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes. Serve with Garlic and Cheese Orzo alongside.

7 Layer Casserole

From Rachael Ray


1 package corn tortillas or any color corn chips
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
Salt
2 limes, zest of 1 and juice of 2
2 avocados
1 cup sour cream
Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Preheat oven to 400˚F.
If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.
Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.
Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.
Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.
In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.
For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.

Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

Ricotta Pie Calzone

From Rachael Ray


1 cup ricotta cheese
2 eggs, divided
1 clove garlic, grated or finely chopped
1/4 cup grated Parmigiano Reggiano
1/4 cup mozzarella, cut into small dice
2 tablespoons parsley, chopped
1/4 cup prosciutto, finely diced
1/4 cup salami, finely chopped
Salt and ground black pepper
1 cup all-purpose flour, for dusting
1 ball pizza dough, at room temperature
1 tablespoon confectioner’s sugar

Preheat oven to 400˚F.

In a large bowl, mix the ricotta with 1 egg yolk, garlic, Parmigiano, mozzarella, parsley, prosciutto, salami, salt and ground black pepper.
Dust a clean work surface with some flour. Divide the pizza dough into 6 balls. Roll out each dough ball to about 6 inches in diameter. Divide the filling among each, leaving a 1/2-inch rim around the edge.

In a small bowl, whisk up the remaining egg with a little bit of water. Using a pastry brush, brush the rim of each filled dough circle then fold in half to form a half moon shape. Pinch the sides gently to secure the filling inside the calzone.

Place the calzones onto a baking sheet. Add the confectioner’s sugar to the remaining egg wash and brush the top of each. Cut three slits into the top of each. Bake for 20 minutes, until golden brown. Serve with a green salad alongside.

Italian-Style Chicken and Rice

From Rachael Ray


8 bone-in, skin-on chicken thighs
1/4 cup EVOO - Extra Virgin Olive Oil
1/4 pound pancetta, finely diced
1/2 cup orzo
1/4 pound cremini mushrooms, diced
1 medium carrot, finely diced
1 small onion, finely diced (about 1/3 to 1/2 cup)
2 cloves garlic, finely chopped or grated
2 tablespoons rosemary, finely chopped
2 tablespoons tomato paste
1 cup white wine
2 1/2 cups chicken stock
1 cup long grain white rice
1/4 cup parsley, chopped for garnish
1 block Parmigiano Reggiano, for shaving
1 medium carrot, finely diced

In a large skillet with a lid or Dutch oven, heat 1/4 cup EVOO. Add the chicken thighs to the hot pan and brown on both sides, about 2 minutes per side. Remove them to a plate and reserve.

Add the pancetta and cook until crispy, about 2 minutes, then add the orzo and cook until brown and toasted. Add the mushrooms, carrot, onion and garlic, and cook about 5 minutes to soften. Add the rosemary and tomato paste, cook 1 minute, then add the white wine to deglaze the pan, scraping up all the little brown bits off the bottom of the pan.

Stir in the chicken stock and rice. Add the chicken back into the pot, cover and reduce the heat to low. Simmer about 15-18 minutes, until rice is just tender. Top with parsley and shaved Parmigiano Reggiano.

Posole Mexican Lasagna

From Rachael Ray


2 tablespoons extra-virgin olive oil
2 pounds ground pork
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.
While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.
Char all of the tortillas over an open flame or in dry hot skillet.
In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table

Grilled Tomato Stoup with Prosciutto and Mozzarella Portobellos

From Rachael Ray

4 large portobello mushrooms, stems discarded
Salt and freshly ground black pepper
2 Tbsp EVOO
1 medium yellow onion, chopped
4 garlic cloves, chopped
1 tsp crushed red pepper flakes
4 sprigs fresh thyme
1 quart chicken stock or broth
8 large plum tomatoes, cut in half lengthwise
1 slice crusty bread, optional
4 slices prosciutto or other good-quality ham
4 slices fresh mozzarella cheese
4 Tbsp store-bought pesto, optional

Preheat the oven to 450. Preheat an outdoor grill or indoor grill pan on high.

Place the portobello mushrooms on a baking sheet. Season both sides with salt and pepper and arrange the mushrooms gill side up. Drizzle with a little EVOO. Put them in the oven and roast for 12 minutes, or until cooked through.
While the mushrooms are roasting, start the soup. Heat a soup pot over medium-high heat with 2 tablespoons EVOO. Add the onion, garlic, red pepper flakes, and thyme sprigs. Cook for 2-3 minutes, then add the chicken stock and bring up to a boil. Reduce heat to medium low and simmer 10 minutes.
Drizzle EVOO over tomatoes and season with salt and pepper. Place on the grill and char on all sides, about 5 minutes. Drizzle the slices of bread wtih EVOO, place on the grill, and cook until well marked on both sides, about 2 minutes. Remove the tomatoes and bread slice from the grill and roughly chop. Add them to a blender with about one fourth of the simmering broth. Puree about 1 minute. Add the tomato-bread puree to the simmering soup and continue to cook 5 minutes.
Once the mushrooms are cooked, top each one with a slice of prosciutto and a slice of mozzarella. Return to the oven to melt the cheese, about 2 minutes.
To serve, ladle into bowls and garnish with about a tablespoon of pesto. Serve the mushrooms alongside.

Fire-Roasted Tomato, Beef, and Chipotle Chili

From Rachael Ray

4 slices applewood-smoked bacon or black pepper bacon
1 Tbsp vegetable oil
2lb ground sirloin
2 Tbsp grill seasoning
4 garlic cloves, chopped
1 medium to large yellow onion, finely chopped
1 red bell pepper, cored, seeded, and chopped into 1/4" dice
3 Tbsp ground chipotle chili powder or 1/2 small can chipotle chilies in adobo, chopped
6oz beer
28oz can fire-roasted tomatoes
1 8oz brick smoked white Cheddar or chipotle Cheddar, such as Cabot brand, shredded

Heat a medium pot over medium-high heat. Chop the bacon into 1" pieces. Add the vegetable oil to the hot pot with the bacon. Brown the bacon until crisp and reserve on a plate lined with paper towels. To the bacon renderings and oil add the meat and break up with the back of a wooden spoon. Season the meat with grill seasoning. Let the meat brown for 3 minutes, then add the garlic, 3/4 of the onion, bell pepper, and the chipotle powder. The remaining raw chopped onions are for topping the chili.
Cook the meat and onions together 5-6 minutes, then deglaze the pan with the beer. Add the tomatoes next and stir to combine. Simmer the chili over low heat for 10 minutes. Top bowls of chili with cheese, bacon, and finely chopped raw onion.

Gyro Burgers with Greek Salad

From Rachael Ray

2 pounds ground chicken or ground lamb
2 sprigs fresh oregano, stripped and finely chopped or 1 teaspoon dried oregano
1 tablespoon coriander (a palmful)
1/2 tablespoon ground cumin (half a palmful)
1 teaspoon cayenne pepper or 4 teaspoons hot sauce
2 tablespoons fresh thyme leaves (5-6 sprigs), chopped
2 lemons
3/4 cup flat leaf parsley leaves, 1/4 cup chopped
Salt and pepper
6 tablespoons extra virgin olive oil (EVOO), divided
1 cup plain Greek yogurt
1 small clove garlic, grated with a Microplane or small side of box grater
1 English (seedless) cucumber, 1/4 cup peeled and finely chopped and the remainder cut into bite-size chunks
4 plum tomatoes, lightly seeded and cut into bite-size chunks
8 Greek hot pickled peppers, chopped
1 small green bell pepper, seeded and chopped
1 small red onion, chopped
1/2 cup kalamata olives, pitted and coarsely chopped
1/3-1/2 pound feta, sliced or crumbled
4 crusty rolls, split and lightly toasted
Romaine lettuce leaves
Specialty chips in a Mediterranean flavor

Place meat in a large bowl and add oregano, coriander, cumin, cayenne or hot sauce, thyme, the zest of 1 lemon, about 1/4 cup chopped parsley, salt and pepper. Mix and form four large patties. Use your palm make an indentation in the center of the patties to prevent the dreaded burger bulge when they cook.
Heat two tablespoons EVOO, twice around the pan, in a large nonstick pan over medium-high heat. Cook patties 6-7 minutes on each side.
While burgers cook, mix yogurt with grated garlic and the juice of 1/2 lemon. Place 1/4 cup finely chopped cucumber on a paper towel-lined plate to drain, then add to yogurt. Season the yogurt with salt and stir to combine.
Place chunks of cucumber, tomatoes, hot Greek pickled peppers, bell pepper and red onion in a bowl and add the 1/2 cup remaining parsley leaves. Dress the salad with the juice of 1 1/2 lemons, 1/4 cup EVOO, salt and pepper. Toss salad and arrange the feta on top.
Serve the burgers with yogurt sauce and romaine lettuce on crusty toasted rolls. Pile the salad and chips along side.

Sweet Potato Oven Fries

From Rachael Ray

4 large sweet potatoes, scrubbed clean, each cut into 10 wedges
2 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons grill seasoning

Preheat oven to 425ºF.
Scatter the sweet potato wedges onto a sheet tray and toss with the EVOO and grill seasoning. Roast the potatoes in the hot oven, turning occasionally, until tender and golden brown, 30-40 minutes

Mediterranean Fish Tacos

From Rachael Ray


3 lemons, zested and juiced
2 sprigs fresh oregano, leaves finely chopped
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra virgin olive oil (EVOO)
2 pounds halibut or mahi mahi
Salt and pepper
12 (5-6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated

Heat grill pan over medium high heat or pre-heat outdoor grill.
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, EVOO and add fish, turn to coat and season with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6-7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

No-Cheese Lasagna

From Rachael Ray (Bob Greene)

Vegetable oil cooking spray
1/2 cup almonds
1/2 cup walnuts
1 onion, thinly sliced
2 cloves garlic, minced
1 cup fresh basil leaves
1/8 teaspoon nutmeg
1/8 teaspoon salt
Black pepper, to taste
1/2 cup water
1 cup store-bought marinara sauce, such as Barilla
4 ounces uncooked, whole wheat lasagna noodles
2 cups spinach, washed thoroughly
2 cups fresh tomatoes, sliced and chopped or canned, no-salt-added diced tomatoes

Preheat oven to 375°F. Coat a 9-inch square or a 10x8" pan with cooking spray.

Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.

Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven. Bake for 50 minutes, until lightly browned.
*For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry). Cook pasta according to the package directions. In a large bowl, combine all the ingredients except the marinara sauce. Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce. Bake for 40 minutes, until lightly browned.