Weekly recipes for September 28, 2011
Sweet and Smoky Chicken with Potatoes, Peppers
Makes 6 servings. Preparation time: 15 minutes. Cooking time: 5 hours on low
1 1/2 pounds red potatoes, quartered
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
8 boneless skinless chicken thighs
1 cup fat-free chicken broth
1 teaspoon chipotle chili powder
1 teaspoon minced garlic
1 red bell pepper, cut into 1-inch pieces
In a 4-quart or larger slow cooker, place potatoes. Sprinkle with salt and pepper. Top with chicken; pour broth over all and sprinkle chicken with chipotle powder and garlic. Scatter bell pepper over top. Cover and cook 5 hours on low.
Fettuccine with Spinach, Ricotta, Grilled Eggplant
Makes 4 servings. Preparation time: 20 minutes. Cooking time: less than 10 minutes, plus fettuccine
2 small eggplants (1 1/2 pounds total), sliced lengthwise, 1/2 inch thick
2 tablespoons olive oil
9 ounces refrigerated fettuccine
1 (5- or 6-ounce) package fresh baby spinach
2 teaspoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1 cup reduced-fat ricotta
Crushed red pepper for garnish
Brush eggplant with oil and grill 5 or 6 minutes, or until tender, on medium heat. Transfer to a cutting board and cut into bite-size pieces. Meanwhile, cook fettuccine according to directions; reserve 1/2 cup water and then drain and return pasta to pot. To the pasta: Add the eggplant, spinach, vinegar, 1/4 cup reserved cooking water and the salt and pepper; toss to combine. (Add more cooking water if pasta is too dry.) Serve topped with the ricotta and red pepper.
Baked Penne with Vegetables
Makes 6 servings. Preparation time: 25 minutes. Cooking time: about 25 minutes, plus pasta
6 ounces whole-grain penne pasta
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup finely chopped onion
2 cups chopped tomato
1 clove minced garlic
1 cup shredded part-skim mozzarella, divided
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano or 3/4 teaspoon dried
1/2 teaspoon coarse salt, divided
1/4 teaspoon crushed red pepper
1/4 cup part-skim ricotta cheese
1 egg, lightly beaten
Cook pasta according to directions; drain. Heat oven to 400 degrees. Heat a large nonstick skillet on medium-high and add oil. Add both squashes and onion; cook 5 minutes. Add tomato and garlic; cook 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/4 teaspoon salt and red pepper. In a small bowl, combine ricotta, remaining salt and egg. Stir into pasta mixture. Spoon into a 7-by-11-inch baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Bake 15 minutes or until bubbly and browned.
