Salsa Fresca

Ingredients:

1 cup Packed Coarsely Chopped Cilantro

2 Cloves Garlic

1/2 Onion, Coarsely Chopped

1 Jalapeno Chile- halved lengthwise

2 1/2 lbs Ripe Tomatoes (7 or 8)- cored and quartered

Juice of 1 Lime

Salt

Directions:

Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeno and pulse until finely chopped; transfer to a medium bowl. Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.

www. rachelraymag.com

photo: hector manuel sanchez

Pasta with Ricotta and Edamame

Ingredients:

1 15oz. Container of Low Fat Ricotta
1/2 cup Grated Parmesan
Salt and Pepper
1 lb. Fusilli or Other Short Pasta (Barilla Plus Pasta)
2 cups Frozen Shelled Edamame
1/3 cup Chopped Fresh Mint
Optional- 1/2 cup Roasted Red Peppers

Directions:
Stir together ricotta, parmesan and salt in large bowl. Bring pot of water to a boil. Cook pasta al dente. Add edamame to pot for the final minute of cooking time. Reserve 1 cup cooking water and drain the pasta and edamame. Add pasta to bowl with cheese mixture along with 1/2 cup cooking water and stir. If mixture is too dry, add more water 1 tbsp at a time until creamy. Stir in mint, season with salt and pepper and serve immediately.

http://www.allyou.com/

Mushroom and Spinach Toss

Ingredients:

16 oz. Package Barilla Plus Pasta (Penne, Rotini)
1/4 cup Pine Nuts
2 Tbsp Butter
1 Tbsp Olive Oil
8oz. Package Sliced Fresh Muchrooms
1/4 cup Sun-Dried Tomatoes in Oil (Drained and Coarsley Chopped)
2 Garlic Cloves (Minced)
1/4 cup Dry White Wine
6 oz. Package Fresh Baby Spinach (Washed)
3/4 tsp Salt (optional)
1/2 tsp Pepper
1/3 cup Freshly Grated Parmesan Cheese

Directions:

Prepare pasta according to package directions. Preheat oven to 350 degrees. Arrange pine nuts in a single layer in a shallow pan. Bake 5 to 7 minutes or until lightly toasted. Melt butter with oil in a large skillet over medium-high heat; add mushrooms, and suate 5 to 6 minutes or until golden brown and most of the liquid has evaporated. Reduce heat to medium, and add tomatoes and garlic; cook, stirring constantly, 1 to 2 minutes. Stir in wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet. Stir in hot cooked pasta and spinach. Cook, stirring occasionally, 2 to 3 minutes or until spinach has wilted. Stir in salt and pepper. Sprinkle with parmesan cheese and toasted pine nuts. Serve.

http://www.southernliving.com/

Crunchy Chicken Tenders

Ingredients:

2 lbs. Chicken Tenders or Breasts Sliced Into Strips

1/2 tsp Salt

1/4 tsp Pepper

1/4 cup Dijon Mustard

1/4 cup Low Fat Mayonnaise

6 cups Cornflakes

Directions:

Heat oven to 450 degrees. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayonnaise. The make the coating, pulse the cornflakes in a food processor about 10 times, or place the flakes in a sealed bag and crush with a rolling pin. Transfer the crushed flakes to a large, shallow bowl. Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning. Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside. They will crispen even more as they cool.

www.familyfun.com

Lemon Veggies and Pasta

Ingredients:

16 oz. package Barilla Plus Pasta

1 small Onion (Chopped)

2 Tbsp Olive Oil

3/4 cup Low Sodium Chicken Broth

2 tsp Lemon Zest

2 Tbsp Fresh Lemon Juice

1 cup Fresh Snow Peas

1 cup Matchstick Carrots

2 Tbsp Fresh Basil (Chopped)

2 Tbsp Butter

1/2 tsp. Fresh Thyme (Chopped)

3/4 tsp Salt (optional)

1/4 Freshly Ground Pepper

Directions:

Prepare pasta according to package directions. Meanwhile, saute onion in hot oil in large skillet over medium-high heat 3 minutes. Reduce heat to medium. Stir in chicken broth and next 4 ingredients; bring to a boil, Cook 3 to 4 minutes or until liquid is reduced by half. Stir in hot cooked pasta, basil, butter and thyme. Cook stirring occasionally, 2 minutes or until thoroughly heated. Season with salt and pepper.

http://www.sounthernliving.com/

Chicken Chili Cheese Cups

Ingredients:

2 Eggs
1/2 cup Heavy Whipping Cream
1/4 tsp Salt
1/8 tsp Pepper
1 cup Cooked Chicken (Finely Diced)
1-4oz can Diced Green Chilis
2 Tbsp Cilantro (Finely Chopped)
1/2 cup Monterey Jack Shredded Cheese
30 Mini Phyllo Shells

Directions:

Heat oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese. Place phyllo shells on a baking sheet lines with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg mixture can settle to the bottom. Then add another teaspoon of egg to each shell, filling it close to the top. Bake the cups until the custard is set, about 15 minutes.

http://www.familyfun.com/

French Onion Bread Soup

Ingredients:

2 Tbsp Extra Virgin Olive Oil

2 lbs. Onions, thinly sliced

1 small Clove of Garlic, finely chopped

1 tsp Dried Thyme or herbes de Provence

Salt and Pepper

1/2 cup Dry White Wine

2 cups Beef Broth

1/2 Baguette, cut into small cubes

2 cups Shredded Gruyere Cheese

Directions:

Preheat oven to 450 degrees. In a large, heavy saucepan, heat the olive oil over med-high heat. Add the onions, garlic, thyme, and 1/2 tsp of salt and pepper, lower the heat to medium and cook, stirring, until the onions are golden, about 15 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan. Divide half of the bread cubes among 4 small overproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.

http://www.rachelraymeg.com/