Greek Olive-Potato-Green Bean Salad

SALAD
1 1/2 cups sliced green beans (1/2 inch) (8 oz.)
2 cups cubed (1/2 inch) peeled Yukon gold potatoes (12 oz.)
1/2 cup finely chopped red onion
4 hard-cooked eggs, chopped*
1 cup pitted Kalamata olives, quartered lengthwise
1 1/2 cups grape tomatoes, quartered lengthwise (8 oz.)
1 teaspoon chopped fresh tarragon
1/8 teaspoon pepper

DRESSING
3/4 cup light mayonnaise
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
1 tablespoon Dijon mustard
1 1/2 teaspoons red wine vinegar
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

1. Cook beans in large saucepan of boiling salted water 4 to 5 minutes or until crisp-tender; remove with slotted spoon, reserving hot water in saucepan. Cool beans under cold running water; drain well.

2. Bring reserved water in saucepan to a boil over high heat. Add potatoes; boil gently 4 to 5 minutes or until tender, adjusting heat if necessary. Drain; cool under cold running water. Drain well.

3. Whisk dressing ingredients in medium bowl; gently stir in potatoes and onion until coated.

4. Arrange beans in bottom of 8 (1/2-pint) Mason jars with lids**. Layer with egg, olives, potato mixture, tomatoes, 1 teaspoon tarragon and 1/8 teaspoon pepper. (Salad can be made 8 hours ahead; cover and refrigerate.)

8 (3/4-cup) servings

PER SERVING: 200 calories, 13.5 g total fat (2.5 g saturated fat), 5 g protein, 15 g carbohydrate, 100 mg cholesterol, 560 mg sodium, 3 g fiber

TIPS *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.
**Salad can be made in 11x7-inch glass baking dish, if desired.

Devil’s Food Cake with Strawberry Cream Cheese Icing

CAKE
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sugar
3/4 cup unsweetened cocoa
2/3 cup vegetable oil
1 egg
1 cup hot coffee
1 cup buttermilk

ICING
3 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
3/4 cup strawberry preserves
1 teaspoon vanilla extract
2 cups fresh strawberries, quartered or sliced

1. Heat oven to 350°F. Coat 13x9-inch baking pan with cooking spray; dust with flour, tapping out excess. Whisk flour, baking soda and salt in medium bowl.

2. Beat sugar, cocoa, oil and egg in large bowl at medium speed 30 seconds or until blended. At low speed, beat in flour mixture in 3 parts alternately with coffee, beginning and ending with flour mixture. Slowly beat in buttermilk. Pour into pan; gently tap on counter to eliminate air bubbles.

3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

4. Beat cream cheese and butter in large bowl at medium speed 2 minutes or until light and creamy. At low speed, slowly add powdered sugar; beat 1 minute. Add preserves and vanilla; beat 1 minute or until light and fluffy. Spread icing over top of cake; decorate with strawberries. Store in refrigerator.

16 servings

PER SERVING: 520 calories, 30.5 g total fat (14 g saturated fat), 6.5 g protein, 58 g carbohydrate, 75 mg cholesterol, 470 mg sodium, 2.5 g fiber

Uptown Layered Cobb Salad

DRESSING
1 cup light mayonnaise
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

SALAD
8 cups chopped iceberg or romaine lettuce
1 cup thinly sliced radishes
1 cup thinly sliced celery
3/4 cup finely chopped onion
2 cups shredded smoked Gouda cheese or extra-sharp cheddar cheese
8 hard-cooked eggs, chopped*
8 slices thick-cut bacon, cooked, crumbled

1. Whisk dressing ingredients in medium bowl. (Dressing can be made 3 days ahead; cover and refrigerate.)

2. Layer lettuce, radishes, celery and onion in 13x9-inch glass or ceramic baking dish. Spoon dressing over top; gently spread using back of spoon. Sprinkle with cheese, eggs and bacon.(Salad can be made 1 hour ahead if using romaine lettuce, and 1 day ahead if using iceberg lettuce. Cover and refrigerate.)

12 (3/4-cup) servings

PER SERVING: 225 calories, 17 g total fat (6.5 g saturated fat), 12.5 g protein, 6 g carbohydrate, 160 mg cholesterol, 665 mg sodium, 1 g fiber

TIP *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.

Linguini with Asparagus, White Beans and Crispy Prosciutto

6 oz. whole-grain linguini
4 thin slices prosciutto, chopped (1 1/2 oz.)*
2 teaspoons olive oil
1/4 teaspoon crushed red pepper
2 medium leeks, white and light green parts, julienned (1 cup)
1 1/2 cups lower-sodium chicken broth
1 (15-oz.) can cannellini beans, drained, rinsed
1 lb. asparagus, diagonally sliced (1 inch)
2 garlic cloves, minced
1/4 cup grated Romano cheese

1. Cook linguini according to package directions; drain. Meanwhile, cook prosciutto in large nonstick skillet over medium-high heat 5 minutes or until crisp, stirring occasionally. Remove prosciutto.

2. Add oil and crushed red pepper to skillet; heat over medium heat until hot. Add leeks; cook 4 minutes or until soft, stirring occasionally and reducing heat to medium-low if necessary.

3. Add chicken broth and beans; bring to a boil over medium heat. With potato masher, gently crush some of the beans to slightly thicken sauce. Stir in asparagus and garlic. Cover; cook over medium-low heat 6 to 8 minutes or until asparagus is crisp-tender. Stir in pasta. Sprinkle with crisp prosciutto and cheese, and serve.

4 (1 1/2-cup) servings

PER SERVING: 375 calories, 6.5 g total fat (2 g saturated fat), 22 g protein, 62 g carbohydrate, 15 mg cholesterol, 840 mg sodium, 11 g fiber

TIP *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.

Chicken Saltimbocca

1/4	cup fresh basil leaves, coarsely chopped
2	tablespoons chopped fresh chives
2	teaspoons extra-virgin olive oil
1	clove garlic, minced
1/2	teaspoon dried oregano
1/2	teaspoon dried sage
4	boneless skinless chicken breast halves (about 4 ounces each)
2	slices (1 ounce each) smoked ham, cut in half
1/2	cup chicken broth
1	cup pasta sauce
2	cups cooked spaghetti squash, warmed (see Tip)

1. Combine basil, chives, oil, garlic, oregano and sage in small bowl. Lightly pound chicken breasts between 2 pieces of plastic wrap with flat side of meat mallet to 1/2- to 3/4-inch thickness. Spread one quarter of herb mixture over each chicken breast. Place 1 ham slice over herb mixture; roll up to enclose filling. Secure with toothpicks.
2. Spray medium nonstick skillet with cooking spray. Heat skillet over medium-high heat. Cook chicken breasts seam side up 2 to 3 minutes or until browned. Turn chicken; cook 2 to 3 minutes or until browned. Add broth, reduce heat to medium-low. Cover and simmer 20 to 25 minutes or until chicken is cooked through.
3. Remove chicken to cutting board, leaving liquid in skillet. Let chicken cool 5 minutes. Add pasta sauce to skillet; cook over medium-low heat 2 to 3 minutes or until heated through, stirring occasionally.
4. Remove toothpicks from chicken and cut crosswise into slices. To serve, place spaghetti squash on serving platter or individual plates; arrange chicken slices over squash and top with pasta sauce.

Tip

To quickly cook spaghetti squash, cut a 2-1/2-pound squash in half lengthwise with a sturdy sharp knife. Remove the seeds from each half. Place halves cut sides down in a microwavable baking dish. Add 1/2 cup water, cover with plastic wrap and cook on HIGH 10 to 15 minutes or until the squash is soft. Let cool 10 to 15 minutes. Scrape out squash "strands" with a fork. A 2-1/2-pound squash yields about 4 cups cooked squash.

Mozzarella-Prosciutto Panini

 1 English Muffin, split

1/2 teaspoon bottled Italian dressing

1/4 ounce prosciutto

Thinly sliced Roma tomato

1 1/2 ounces smoked mozzarella, sliced to fit inside of muffin

1 teaspoon softened butter

Preheat a heavy skillet or griddle over low heat until a spatter of water disappears quickly. Sprinkle each half of muffin with Italian dressing. Layer prosciutto, tomato and smoked mozzarella on bottom of muffin. Replace top. Spread softened butter on outside of sandwich. Place sandwich bottom side down in preheated skillet. Place a heavy saucepan weighted with 2 cans or brick wrapped in heavy duty foil on top to flatten panini. Cook 3 minutes. Turn and cook on second side 3 minutes with weight in place until cheese starts to sizzle into pan. Remove weight and finish cooking.   Turkey Cheddar Panini   For each panini, spread inside of bottom half of muffin with 2 teaspoons chutney; top with 1/2 ounce sliced turkey and 1 ounce Cheddar cheese. Spread 1 teaspoon softened butter on outside of sandwich. Cook 3 minutes per side as directed above.   Fontina-Caponata Panini   For each panini, spread inside of bottom half of muffin with 1 rounded tablespoonful of prepared caponata (eggplant appetizer); top with 1-1/2 ounces Fontina sliced to fit muffin. Spread 1 teaspoon softened butter on outside of sandwich. Cook 3 minutes per side as directed above.

Fusilli with Fresh Red & Yellow Tomato Sauce

1/2	cup (1 stick) butter
1	medium onion, chopped
2	cloves garlic, finely chopped (optional)
1-1/2	pounds red and/or yellow cherry tomatoes, halved
1/3	cup chopped fresh basil leaves
1	box (16 ounces) fusilli pasta, cooked and drained
	Grated Parmesan cheese

In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter!® Spread over medium heat and cook onion, stirring occasionally, 2 minutes or until softened. Stir in garlic and tomatoes and cook, stirring occasionally, 5 minutes or until tomatoes soften but do not lose their shape and sauce thickens slightly. Stir in basil and season, if desired, with salt and ground black pepper.

In large serving bowl, toss sauce with hot fusilli and sprinkle with cheese.

Plum Tomato Basil Pizza

1 cup (4 oz) shredded mozzarella cheese

1 (10 oz) package prepared pizza crust

4 ripe seeded italian plum tomatoes, sliced

1/2 cup fresh basil leaves

1 1/2 teaspoon hot sauce

Olive Oil

Preheat oven to 425 F. Sprinkle shredded mozzarella cheese evenly over pizza crust. Layer with tomatoes and basil. Drizzle with hot sauce and olive oil. Bake on pizza pan or stone 15 minutes or until cheese is melted and crust is golden brown. 

Spinach Salad with Sizzled Shrimp, Oranges and Roasted Cashews

1 1/2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
Dash salt
Dash pepper
4 cups baby spinach
1 small Belgian endive, thinly sliced
1 orange, peeled, chopped (2/3 cup)
1/4 cup chopped fennel*
1/2 teaspoon olive oil
8 oz. shelled, deveined uncooked medium shrimp (31 to 35 count)
1/4 cup roasted salted cashews, coarsely chopped

1 Whisk vinegar, honey, mustard, salt and pepper in small bowl until blended. Toss spinach, endive, orange and fennel in large bowl with enough dressing to lightly coat.

2 Heat oil in medium nonstick skillet over medium-high heat until hot. Cook shrimp 2 to 3 minutes or until shrimp turn pink, stirring frequently. Spoon over greens; top with cashews.

2 servings

PER SERVING: 290 calories, 10.5 g total fat (2 g saturated fat), 23 g protein, 28.5 g carbohydrate, 160 mg cholesterol, 625 mg sodium, 5 g fiber

TIP *Fennel is a vegetable with a mild anise-like flavor. It has a round base and long fronds, similar to dill.

Roasted Caesar Salad with Crispy Chicken Croutons

DRESSING
1/3 cup mayonnaise
1 1/2 tablespoons milk
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 small garlic clove, minced
Dash salt
Dash pepper

CROUTONS
3/4 cup corn flake crumbs
2 boneless skinless chicken breast halves, cut into 1-inch pieces

SALAD
1 romaine lettuce heart, halved lengthwise
1 tablespoon extra-virgin olive oil
1/2 avocado, sliced
1/4 cup shredded Parmesan cheese

1. Heat oven to 450ºF. Coat small rimmed baking sheet with cooking spray. Whisk dressing ingredients in small bowl; reserve 2 tablespoons.

2. Place corn flake crumbs in shallow bowl. Combine chicken with reserved 2 tablespoons dressing in medium bowl to coat. Roll chicken in crumbs, pressing lightly to coat. Arrange in single layer on baking sheet.

3. Bake 8 to 10 minutes or until lightly browned and no longer pink in center; remove chicken.

4. Brush cut-sides of romaine with oil. Place, cut-side-down, on same baking sheet. Bake 3 minutes or until slightly wilted. Arrange on serving plates. Top with avocado; drizzle with enough of the remaining dressing to lightly coat. Sprinkle with chicken and cheese.

2 servings

PER SERVING: 680 calories, 49 g total fat (9.5 g saturated fat), 35.5 g protein, 26.5 g carbohydrate, 95 mg cholesterol, 810 mg sodium, 4 g fiber

Baked Eggplant Parmesan

2	cups seasoned dry bread crumbs
1-1/2	cups grated Parmesan cheese, divided
2	medium eggplants (about 2 pounds), peeled and cut into 1/4-inch round slices
4	eggs, beaten with 3 tablespoons water
1	jar (1 pound 10 ounces) RAGÚ® Robusto®! Pasta Sauce
1-1/2	cups shredded mozzarella cheese (about 6 ounces)

1. Preheat oven to 350°F. In medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant slices in single layer; bake 25 minutes or until golden.

2. In 13×9-inch baking dish, evenly spread 1 cup Ragú Robusto! Pasta Sauce. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

Pepperoni-Oregano Focaccia

1 tablespoon cornmeal
1 package (10 ounce size) refrigerated pizza crust dough
1/2 cup finely chopped pepperoni
1 1/2 teaspoon finely chopped fresh oregano
2 teaspoons olive oil

Preheat oven to 425 degrees F. Grease large baking sheet; sprinkle with cornmeal. 

Unroll dough onto lightly floured surface. Pat dough into 12X9-inch rectangle. Sprinkle half the pepperoni and half the oregano over one side of dough. Fold over dough to make 12X41/2-inch rectangle. 

Roll dough into 12 X 9-inch rectangle. Place on prepared baking sheet. Prick dough with fork at 2-inch intervals about 30 times. Brush with oil; sprinkle with remaining pepperoni and oregano. 

Bake 12 to 15 minutes until golden brown. (Prick dough several more times if dough puffs as it bakes.) Cut into strips.

Bayou Chicken and Sausage Stew

8 bone-in skin-on chicken thighs (about 2 1/2 lb.)
1/4 teaspoon salt
1 tablespoon canola oil
6 oz. andouille sausage (about 2 links), sliced (1 inch)
2 red bell peppers, cut into 1-inch pieces
1 large onion, chopped
3 tablespoons all-purpose flour
1 (14-oz.) can lower-sodium chicken broth
1 (14.5-oz.) can diced tomatoes
1 teaspoon dried thyme
1 small yellow summer squash or zucchini, cut into 1-inch pieces

1. Pat chicken dry; sprinkle with salt. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken in two batches, skin-side down, 10 to 12 minutes or until golden brown, turning once. Place in Dutch oven.

2. Drain all but 2 tablespoons drippings from skillet. Add sausage; cook over medium-high heat 3 to 4 minutes, turning to brown all sides. Add to Dutch oven.

3. Cook bell peppers and onion in skillet 3 to 4 minutes or until vegetables start to soften. Sprinkle with flour; cook and stir 1 minute. Stir in broth until blended. Stir in tomatoes and thyme. Pour over chicken.

4. Bring chicken mixture to a boil over medium heat. Reduce heat to low; simmer, partially covered, 30 minutes. Add zucchini; cook 15 to 20 minutes or until chicken is no longer pink in center and vegetables are tender.

4 servings

Fettuccine with Roasted Vegetables

2	pounds assorted fresh vegetables*
1	envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix**
3	tablespoons BERTOLLI® Olive Oil
1/2	cup light cream, whipping or heavy cream or half-and-half
1/4	cup grated Parmesan cheese
8	ounces fettuccine or linguine, cooked and drained
*Use any combination of the following, cut into 1-inch chunks: zucchini; yellow squash; red, green or yellow bell peppers; carrots; celery; onion or mushrooms.
**Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.

1. Preheat oven to 450°F. In 13×9-inch baking or roasting pan, combine vegetables, soup mix and oil until evenly coated.

2. Bake uncovered, stirring once, 20 minutes or until vegetables are tender. Stir in cream and cheese until evenly coated.

3. Toss with hot fettuccine. Serve, if desired, with additional grated Parmesan cheese and freshly ground black pepper.

Grilled Panini Sandwiches

This is a great recipe if you do not have a panini press and even better if you do. 

8 slices of Italian, sourdough, or other firm textured bread

8 slices of mozzarella cheese

1/3 cup prepared pesto

4 large slices of tomato

2 tablespoons olive oil

Top each of 4 slices of bread with 1 slice of cheese. Spread pesto over cheese. Arrange tomatoes on top, then another slice of cheese. Close sandwiches

Brush olive oil over both sides of sandwich. Cook sandwiches over medium-low coals or in preheated ridged grill pan over medium heat 3 to 4 minutes per side or until bread is toasted and cheese is melted. 

Peppercorn-Dusted Pot Roast

1 1/2 teaspoons multicolored or green peppercorns, crushed*
1/2 teaspoon black or multicolored peppercorns, crushed*
1 teaspoon dried thyme
1/2 teaspoon salt
1 (2 1/2- to 3-lb.) boneless beef chuck roast
1 tablespoon canola oil
2/3 cup red wine or lower-sodium beef broth
1 1/3 cups water, divided
6 medium red potatoes (about 1 lb.), quartered
1 (8-oz.) pkg. button mushrooms, halved
4 oz. shallots (3 to 4 large), quartered
1 tablespoon tomato paste
2 tablespoons all-purpose flour

1. Heat oven to 350°F. Combine peppercorns, thyme and salt in small bowl. Pat beef dry; sprinkle with peppercorn mixture.

2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook beef 10 minutes or until well-browned, turning once. Place in large ovenproof Dutch oven or deep roasting pan.

3. Add wine to skillet; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Pour over beef. Add 2/3 cup of the water to Dutch oven; cover.

4. Bake 2 hours. Arrange potatoes, mushrooms and shallots around beef. Bake, covered, an additional 30 to 45 minutes or until beef and vegetables are tender. Remove beef and vegetables; cover loosely with foil. Let stand 10 minutes before slicing.

5. Whisk tomato paste into cooking liquid in Dutch oven; bring to a boil over medium heat. Whisk flour and remaining 2/3 cup water in small bowl until smooth; slowly whisk into sauce. Boil 2 to 3 minutes or until slightly thickened, stirring constantly. Serve with beef and vegetables.

6 servings

Crunchy-Spicy Ginger Slaw

SALAD
3 cups shredded red cabbage
1/2 cup matchstick carrots
1/2 cup sliced water chestnuts, drained
1/4 cup coarsely chopped pickled sliced ginger, drained, 2 tablespoons liquid reserved
1 medium jalapeño chile, seeded, deveined, minced
1 cup sugar snap peas, julienned (about 3 oz.)
1/2 cup chopped fresh mint
1/2 cup sliced almonds, toasted*

DRESSING
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 tablespoon canola oil
1/4 teaspoon salt

1. Layer cabbage, carrots, water chestnuts, ginger and jalapeño in 10-inch deep-dish glass pie pan.

2. Combine reserved 2 tablespoons pickled ginger liquid and all dressing ingredients in small jar; shake until sugar is dissolved. Pour over cabbage mixture; top with peas. (Salad can be made 1 day ahead; cover and refrigerate.) Sprinkle with mint and almonds right before serving.

8 (3/4-cup) servings

PER SERVING: 85 calories, 4.5 g total fat (.5 g saturated fat), 2 g protein, 9.5 g carbohydrate, 0 mg cholesterol, 115 mg sodium, 2 g fiber

TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 4 to 6 minutes or until light golden brown.

Pesto-Tomato Stacked Salad

DRESSING
1/2 cup extra-virgin olive oil
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 medium garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

SALAD
8 oz. asparagus, cut into 1-inch pieces (2 cups)
5 oz. arugula (5 cups)
2 oz. thinly sliced prosciutto, chopped*
2 medium tomatoes, each cut crosswise into 4 slices
1/2 cup chopped fresh basil
1/3 cup pine nuts, toasted**
1/2 cup grated Parmesan cheese

1. Combine dressing ingredients in small jar; shake until blended. (Dressing can be made 3 days ahead; cover and refrigerate.)

2. Cook asparagus in large saucepan of boiling water 2 minutes or until crisp-tender; drain. Cool under cold running water; drain well.

3. Place arugula in bottom of 13x9-inch glass baking dish; layer with prosciutto, tomatoes and basil. Arrange asparagus in small mounds over each tomato slice. (Salad can be made 12 hours ahead; cover and refrigerate.)

4. Drizzle with enough dressing to lightly coat. Sprinkle with pine nuts; top with Parmesan.

8 (1-cup) servings

PER SERVING: 215 calories, 20.5 g total fat (3.5 g saturated fat), 6 g protein, 4.5 g carbohydrate, 10 mg cholesterol, 325 mg sodium, 1.5 g fiber

TIPS *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.
**Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.