Cheesy Penne with Broccoli

Ingredients

• 8 ounces uncooked mini penne pasta
• 5 cups broccoli florets (about 1 medium head)
• 1 1/3 cups fat-free milk
• 2 tablespoons all-purpose flour 
• 3 tablespoons grated fresh Parmesan cheese, divided
• 2 tablespoons 1/3-less-fat cream cheese 
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
2. 2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Ivy Manning, Cooking Light 

MARCH 2013

Pasted from <http://www.myrecipes.com/recipe/cheesy-penne-broccoli-50400000126252/?xid=scancook-mar13-ck>

Citrus Marinated Chicken and Orange Salad

Ingredients
1. 3 oranges
2. 3 garlic cloves (chopped)
3. 7 tbsp extra virgin olive oil
4. 14 tsp cayenne pepper
5. 1 pinch cayenne (dressing)
6. salt
7. black pepper
8. 28 oz breasts halves (boneless skinless chicken)
9. 1 head radicchio
10. 1 red onion (thinly sliced)
11. 1 bunch arugula (stemmed and thoroughly cleaned)
12. 3 sprigs fresh oregano (stripped of leaves then chopped)
13. 2 tbsp honey
14. 1 tbsp Dijon mustard
15. 4 slices crusty bread




Directions:
1. Preheat a grill pan or outdoor grill on high.
2. Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
3. To the zest and juice, add the garlic, 3 Tbs olive oil, 1/4 t. cayenne, salt, and pepper, and stir to combine.
4. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
5. While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
6. Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
7. Add the red onions and arugula.
8. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of olive oil.
9. Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
10. Remove from the grill and let rest for a few minutes. Lightly toast the bread.
11. Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Turkey Stroganoff

Ingredients: 

6 oz. whole wheat rotini (spiral pasta)
12 oz. turkey tenderloin, cut into thin strips (left over turkey works great)
1 (8-oz.) pkg. sliced crimini mushrooms*
1/2 cup finely chopped onion
1 tablespoon all-purpose flour
3/4 cup lower-sodium beef broth
1/2 cup fat-free sour cream
2 teaspoons chopped fresh dill
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Step-by-step
1. Cook pasta according to package directions; drain. Return to pot; cover to keep warm.

2. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat until hot. Add turkey; cook 2 minutes or until browned, stirring occasionally. Remove turkey.

3. .Add mushrooms and onion to skillet; reduce heat to medium. Cook 5 to 6 minutes or until well-browned, stirring occasionally. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth; bring to a boil over high heat. Boil 2 minutes or until slightly thickened, stirring constantly.

4. Reduce heat to medium-high; stir in turkey and any accumulated juices, sour cream, dill and mustard. Cook 1 minute or until hot and no longer pink in center, stirring constantly. Serve over pasta; sprinkle with pepper.


*Crimini mushroom

Other names: portobella, portabella, brown crimini. Cremini mushrooms

A brown crimini mushroom is the same thing as a portobella (portabella, portabello). When recipes call for crimini mushrooms they are usually referring to the smaller (around 2") mushrooms and if your recipe refers to portabella mushrooms look for the very large fungus (around 4 - 6" in diameter).

Read more from GourmetSleuth.com: http://www.gourmetsleuth.com/Dictionary/C/Crimini-mushroom-6433.aspx#ixzz2MlyOQFPo

Two Meals in One - Chicken Breast Halves with Jalapeno Mustard Glaze

Prep Time: 25 minutes


Glaze:
3 tablespoons red jalapeno jelly
2 tablespoons Dijon Mustard
1 to 2 fresh jalapeno chilies, seeded, finely chopped


Chicken:
8 (4 oz) boneless skinless chicken breast


Step-by-step
1. In small saucepan, combine all glaze ingredients; mix well. Cook over medium heat until jelly is melted and mixture is smooth, stirring frequently. Cool slightly
2. Meanwhile, spray broiler pan with nonstick cooking spray. Place chicken on sprayed pan. Broil 4 to 6 inches from heat for 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once.
3. Brush chicken with glaze. Broil an additional 1 to 2 minutes or until bubbly. Place 4 of the chicken breast in container with tight fitting lid and refrigerate for Southwestern Chicken Salad. Serve remaining chicken.


Menu Suggestions:
Serve with Spanish rice or wild rice and green beans or corn.

Turkey Broccoli Roll-Ups

Prep Time: 20 Minutes

Ingredients:

2 cups frozen broccoli cuts

1 tablespoon light sour cream

1 teaspoon Dijon mustard

1/8 teaspoon dried dill weed

4 (1/8 inch thick) slices honey-roasted turkey breast

2 (3/4 oz.) slices Colby-Monterrey Jack cheese blend

Step-by-step

1. Microwave Directions: In microwave, cook broccoli as directed on package just until crisp-tender
2. Meanwhile, in small bowl, combine sour cream, mustard and dill; mix well.
3. Drain broccoli well; cut into smaller pieces, in necessary. Spread thin layer of sour cream mixture over each slice of turkey. Place rolls in broccoli on each. Roll turkey around broccoli, secure with toothpick. Place rolls in ungreased 8 inch square baking dish. Cover and microwave-safe waxed paper.
4. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated, turning dish once halfway through cooking.
5. Cut each cheese slice crosswise in half; place half slice on each roll-up. Microwave on HIGH for 30 to 60 seconds or until cheese is melted. Remove Toothpick

2 servings

Menu Suggestion

Add a green salad with a light dressing and a dinner roll.

Confetti Potato Salad

Makes 6 servings

·         2 ½ pounds medium potatoes

·         1 cup chopped red bell pepper

·         1 cup sliced pitted black olives

·         1 cup frozen peas, thawed

·         ½ cup mayonnaise

·         1 tablespoon Dijon-style mustard

·         ¼ cup cider vinegar

·         2 tablespoon chopped red onion

·         ½ teaspoon celery seeds

·         ½ teaspoon salt

·         1/8 teaspoon black pepper

·         Leaf lettuce, optional

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Crunchy Potato Bites

Ingredients
1/2 cup Dijon-style mustard
1/3 cup honey
2 tablespoons plus 1/2 cup mayonnaise, divided
2 large potatoes or 2 cups mashed cooked potatoes
2 cups finely chopped ham
1 cup shredded Swiss cheese
1/4 cup milk
1/4 cup finely chopped onion
1 large egg, beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 cups crushed cornflakes or Panko

Step-By-Step
For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well.Chill, covered, to allow the flavors to blend, about 2 hours

For potato balls, peel the potatoes and cut into chunks, Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.

Preheat the oven to 350 degrees. Grease baking sheet

Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.

Shape the potato mixture into 1 inch balls. Roll the balls in the cornflakes or panko. Arrange the balls 1 inch apart on prepared baking sheets.

Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce.