Italian Ziti Bake and Take

1 lb. ground beef (85% lean)
8 oz. mild bulk Italian sausage or 2 to 3 sausage links, casings removed
1 small zucchini, finely chopped (1 cup)
1 medium onion, chopped
1 large carrot, finely chopped (1/2 cup)
2 large garlic cloves, minced
Dash crushed red pepper
1 (26-oz.) jar spaghetti sauce
1/4 cup water
1/2 cup chopped fresh basil
1 lb. ziti or penne (tube-shaped pasta)
1 (12-oz.) pkg. shredded mozzarella cheese (3 cups)

1. Heat oven to 350°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray.

2. Heat large skillet over high heat until hot. Crumble ground beef and sausage into skillet; cook 5 minutes or until just beginning to brown, stirring frequently and breaking into small pieces. Reduce heat to medium-high; cook 3 to 5 minutes or until browned, stirring frequently. With slotted spoon, place in medium bowl.

3. Cook zucchini, onion and carrot in same skillet over medium-high heat 4 to 5 minutes or until beginning to brown. Stir in garlic and crushed red pepper; cook 30 seconds or until fragrant. Stir in spaghetti sauce, water and meat; bring to a boil. Reduce heat to low; simmer 5 minutes. Remove from heat; stir in basil.

4. Meanwhile, cook pasta according to package directions; drain. Place in baking dish. Top with sauce; sprinkle with cheese. (Pasta can be made to this point 8 hours ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)

5. Bake 25 to 30 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving.

8 servings

PER SERVING: 645 calories, 24.5 g total fat (9.5 g saturated fat), 36 g protein, 70.5 g carbohydrate, 70 mg cholesterol, 1180 mg sodium, 5 g fiber

Oven-Fried Chicken

2 1/4 lb. bone-in chicken breast halves, thighs or drumsticks
1/2 cup buttermilk
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon hot sauce
1/2 teaspoon salt, divided
1/3 cup whole-wheat flour
3 tablespoons yellow cornmeal, preferably stone-ground
1 1/2 teaspoons paprika
1 teaspoon baking powder
1/8 teaspoon pepper

1. Remove skin from chicken by grasping with a paper towel and pulling. Trim visible fat. With large knife or kitchen shears, cut breast pieces diagonally in half.

2. Whisk buttermilk, mustard, garlic, hot sauce and 1/4 teaspoon of the salt in medium bowl. Place chicken in large resealable plastic bag; pour in buttermilk mixture. Refrigerate 2 to 8 hours.

3. Heat oven to 425°F. Line large rimmed baking sheet with foil. Place wire rack over foil; spray with cooking spray.

4. Whisk flour, cornmeal, paprika, baking powder, pepper and remaining 1/4 teaspoon salt in shallow dish. Remove chicken from buttermilk mixture, gently shaking off excess.* Coat in flour mixture; place on rack. Spray chicken with olive oil cooking spray.

5. Bake 35 to 45 minutes or until chicken is golden brown and no longer pink in center.

6 servings

PER SERVING: 185 calories, 5 g total fat (1.5 g saturated fat), 28.5 g protein, 5 g carbohydrate, 75 mg cholesterol, 260 mg sodium, .5 g fiber

TIP *When coating food in breading mixture, prevent clumping by using one hand to remove chicken from buttermilk mixture and other hand to roll chicken in flour mixture.

Five-Spice Glazed Chicken

FOR THE CHICKEN, COMBINE:
4 boneless, skinless chicken breasts (5–6 oz each)
2 Tbsp sesame oil
1 tsp kosher salt
Juice of 1/2 a lime
Shredded savoy cabbage

FOR THE GLAZE, COMBINE:
1/4 cup plum jam
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 tsp chili garlic sauce
1 tsp five-spice powder
Salt to taste

Preheat grill to medium-high heat. Brush grill grate with oil.

For the chicken, combine chicken breasts, sesame oil, 1 tsp. salt, and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.

For the glaze, combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder, and salt in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glaze 2–3 minutes; set aside.

Grill chicken, covered, 2 minutes. Rotate chicken breasts a quarter turn and grill 2 minutes more. Flip chicken and grill 2 minutes. Rotate chicken a quarter turn and grill 2 minutes more. Reduce grill heat to medium-low.

Dip chicken breasts in glaze when meat registers 165 degrees on an instant-read thermometer; return to grill for 2 minutes. Flip chicken again, dip in glaze, and grill 2 minutes more. Remove chicken from grill and place on plates of shredded cabbage. Top each serving with Plum Salsa and serve with remaining glaze.

Servings: 4
Nutrition per Serving: 266 Calories, 5g Total Fat, 1g Sat, 82mg Cholesterol, 515mg Sodium, 20g Total Carbs, 0g Fiber, 33g Protein

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Chinese Five Spice Powder 

Chinese five-spice powder is easy to find at the grocery store, but why not try making your own? 

Combine: 
2 Tbsp ground star anise
2 tsp ground cinnamon 
2 tsp fennel seed
1/2 tsp ground cloves 
1/2 tsp black pepper  

Easy Tomato Bruschetta

Prep Time: 15 minutes

Total Time: 20 minutes

Servings 12 (2 slices each)

Ingredients

• 1 French baguette (18 inches), cut into 3/4-inch slices
• 1/4 cup extra virgin olive oil, divided
• 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
• 1/3 cup chopped fresh basil (about 2/3 oz)
• 2 teaspoons minced garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 350°F. Place bread slices on baking sheet. Brush tops of bread with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
2. Combine drained tomatoes, remaining 2 tablespoons olive oil, basil, garlic, salt and pepper in small bowl.
3. Divide tomato mixture evenly over toasted bread. Serve immediately.

Nutrition Information

106 calories

5 g total fat

3 g protein

Chocolate-Espresso Pick-Me-Ups

1 cup old-fashioned oats
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup unsalted butter, chilled, cut up
2 tablespoons espresso powder
2 teaspoons ground cinnamon
2 eggs
2 cups bittersweet chocolate chips
2 cups milk chocolate chips

1. Pulse oats in food processor until finely ground; place in medium bowl. Whisk in flour, baking soda and salt.

2. Beat brown sugar, butter, espresso powder and cinnamon in large bowl at medium speed 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture just until combined. Stir in chocolate chips. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.

3. Heat oven to 350ºF. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets; gently form into balls. Freeze dough on baking sheets 10 minutes or until firm.

4. Bake 10 to 12 minutes or until edges are pale brown. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

About 2 1/2 dozen cookies

PER COOKIE: 270 calories, 13.5 g total fat (8 g saturated fat), 3.5 g protein, 36.5 g carbohydrate, 35 mg cholesterol, 140 mg sodium, 2 g fiber

Asiago and Sweet Pepper Sandwiches

2 tablespoons olive oil

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 medium onion, thinly sliced

1 teaspoon dried thyme

hot Pepper sauce

salt and pepper to taste

4 oz. asiago cheese, thinly sliced

4 crusty italian sandwich rolls, split lengthwise

Heat olive oil in a large skillet. Add red and yellow bell peppers and cook over medium heat about 6 minutes. Add onion and cook until vegetables are softened. Stir in thyme, hot pepper sauce, salt and pepper to taste

Layer cheese on bottom half of rolls and top with vegetable mixture.

**If you want meat with this, use left over chicken for the night before and shred in with mixture and heat.

Turkey Chili-Topped Turkey Chili Burgers with Red Pepper Slaw and Funky Fries

1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup vegetable oil
2 packages (2 to 2 2/3 pounds total) ground turkey breast
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce
1 8-ounce can tomato sauce
3 red bell peppers, 1/4 of 1 pepper finely chopped, remaining peppers thinly sliced
2 garlic cloves, chopped
2 tablespoons hot sauce, such as Tabasco
6 ounces Cheddar or smoked Cheddar, cut into 1/4-inch dice
3 tablespoons red wine vinegar
1 tablespoon sugar
2 teaspoons coarse salt
1 sack (16 ounces) shredded red cabbage
1 small red onion, thinly sliced
Coarse black pepper, to taste
4 soft burger rolls

1. Preheat a medium nonstick skillet over medium-high heat. Combine the chili powder, cumin, and grill seasoning in a small bowl. 

2. To the skillet add a tablespoon of the vegetable oil and half of the turkey. 2. Break up the turkey with the back of a wooden spoon, then season with half of the spice mixture. 

3. Combine to break up and brown the turkey for a couple of minutes, then add half of the chopped onions and cook for another couple of minutes. When the onions are translucent, add the Worcestershire sauce and tomato sauce; adjust the seasonings and simmer the chili sauce over low heat until ready to serve.

4. While the chili sauce is working, make the burgers. Place the remaining turkey in a bowl and add the remaining spice mixture, half of the remaining chopped onions, the finely chopped bell peppers, the chopped garlic, and about a tablespoon of hot sauce. Mix well with your hands, then incorporate the diced cheese. Form the mixture into 4 one-inch-thick patties. Heat a second nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil and when hot, add the burgers. Cook the burgers for 6 minutes on each side.

5. While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce with the vinegar, sugar, and 1 teaspoon salt. Add the red cabbage, red pepper strips, and red onions to the bowl and toss to combine. Season with black pepper.

6. To serve, pile the chili-cheese burgers onto the buns, top with scoops of chili sauce and a spoonful of the remaining chopped onions. Serve the burgers with piles of red pepper slaw.