It’s the holidays and you want to invite friends over but don’t want to spend all day in the kitchen, then pasta is just right for such an occasion. Most people like pasta and it can become an elegant company meal with the right ingredients.
The menu can come together quickly by adding a simple appetizer, such as cheese and crackers or a light soup. Add a salad, some bread and cookies and the meal is done. Don’t forget the wine.
Sausage Stuffed Shells
This dish can be assembled early in the day and refrigerated. Take the dish out of the refrigerator about 30 minutes before baking.
6 servings
Ingredients
- 24 dried jumbo shell macaroni
- 2 cups coarsely chopped fresh cremini mushrooms
- 1 medium fennel bulb, trimmed and chopped
- 1 large red or yellow bell pepper, seeded and chopped
- 1 tablespoon olive oil
- 12 ounces Italian sausage, casings removed
- 2 eggs, lightly beaten
- 2 ½ cups ricotta cheese
- 3/4 cup finely shredded Parmesan cheese
- 3 1/2 cups homemade or store-bought tomato pasta sauce
- 3/4 cup shredded mozzarella cheese
- Minced fennel leaves for garnish
Directions
Preheat oven to 350 degrees F.
Cook macaroni according to package directions; drain and place the shells on clean kitchen towels.
In a large mixing bowl combine eggs, ricotta cheese and Parmesan cheese.
In a large skillet cook mushrooms, chopped fennel and bell pepper in hot oil over medium heat about 4 minutes or until vegetables are tender, stirring occasionally. Add the vegetables to the ricotta mixture.
Add sausage to the skillet and cook until browned, using a wooden spoon to break up meat as it cooks. Drain off fat and add the cooked sausage to the vegetable ricotta mixture. Stir well.
Fill the cooked macaroni shells with the ricotta, vegetable and sausage mixture.
Spoon 1 1/2 cups of the tomato sauce in the bottom of a 3-quart rectangular baking dish, spreading evenly. Arrange shells on top of the sauce. Drizzle shells with remaining sauce and sprinkle with mozzarella cheese. Bake, covered about 30 minutes or until heated through. Garnish with fennel leaves.
Shrimp and Roasted Red Pepper Pasta
6 servings
Ingredients
- 1 ½ pounds fresh peeled and deveined medium shrimp
- 2 tablespoons butter
- 2 tablespoons olive oil
- ⅓ cup finely chopped onion
- 6 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- One 12 ounce jar roasted red sweet peppers, drained and chopped
- ½ cup dry white wine
- ½ cup whipping cream
- ¼ cup snipped fresh basil
- 1 cup finely shredded Parmesan cheese
- 1 lb penne or ziti pasta
Directions
Rinse shrimp and pat dry with paper towels. Set aside.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and place in a large pasta serving bowl.
In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender.
Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally.
Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil. Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.
Meat Stuffed Manicotti
6 servings
Marinara Sauce
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion (1 large)
- ½ cup finely chopped carrot (1 medium)
- ½ cup finely chopped celery (1 stalk)
- 3 cloves garlic, minced
- Two 26 to 28 oz containers of Italian crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup water
- 1 cup dry red wine
- 3 tablespoons snipped fresh flat-leaf Italian parsley
- 2 tablespoons snipped fresh basil
- 1 tablespoon dried Italian seasoning
- 2 teaspoons sugar
- ¼ teaspoon crushed red pepper
- 3 bay leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Manicotti
Ingredients
- 12 dried manicotti shells
- 2 cups shredded mozzarella cheese
- 1 cup finely shredded Parmesan cheese
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
- 1 egg, lightly beaten
- 2 tablespoons basil pesto
- 1 pound lean ground beef or ground turkey
- 3 cups Marinara Sauce
- Fresh basil for garnish
Directions
For the Marinara Sauce:
In a large saucepan heat oil over medium heat. Add onion, carrot, celery and garlic. Cook, uncovered, for 10 minutes or until the vegetables are very tender but not brown, stirring occasionally.
Stir in tomatoes, tomato paste, water, wine, parsley, basil, Italian seasoning, sugar, crushed red pepper, bay leaves, salt and black pepper.
Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until sauce thickens stirring occasionally. Remove and discard bay leaves.
For the Manicotti:
Cook manicotti for 2 minutes less than the package directs; drain. Place manicotti in a single layer on a sheet of greased foil.
Preheat the oven to 350 degrees F.
In a large mixing bowl combine 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the onion, bell pepper, egg and pesto. Add ground meat; mix well.
Divide mixture into 12 portions. Shape each portion into a 5-inch log. Push a log into each cooked manicotti shell; arrange the shells in an ungreased 3-quart rectangular baking dish. Pour Marinara Sauce over filled manicotti.
Bake, covered, for 45 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and the remaining 1/2 cup Parmesan cheese. Bake, uncovered, about 10 minutes more or until the cheeses are melted. Garnish with fresh basil.
Artichoke Lasagna
8 servings
Ingredients
- One 9 oz package of frozen and thawed artichoke hearts or 15 cooked baby artichokes
- 9 dried lasagna noodles
- 3 tablespoons olive oil, divided
- ½ cup pine nuts, toasted
- 4 cloves garlic, minced
- One 15 ounce carton ricotta cheese
- 1 cup finely shredded Parmesan cheese
- 1 cup shredded fresh basil leaves
- 1 egg
- ¾ teaspoon salt
- 1 cup vegetable or chicken broth
- ¼ cup all-purpose flour
- 2 cups half-and-half or light cream
- 1 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
Cook lasagna noodles al dente; drain and place the noodles on clean kitchen towels.
Place the defrosted artichoke hearts on paper towels and cut each in half.
In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts and half of the garlic. Cook for 6 to 8 minutes or until the artichokes are tender, stirring frequently. Transfer to a large mixing bowl. Do not clean out the pan.
Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg and salt into the mixing bowl with the artichokes..
In a small bowl or glass measuring cup, combine broth and flour.
In the large saucepan used to cook the artichokes, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
To assemble the lasagna:
Spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce and mozzarella mixture two more times.
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.
Seafood Linguine
6 servings
Ingredients
- 12 ounces linguine or spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon chopped shallot
- 1 28-ounce can diced Italian tomatoes
- 1/2 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- ½ teaspoon red chili flakes
- 18 littleneck or small cherrystone clams, scrubbed
- 12 ounces sea scallops, muscle removed
- 12 ounces grouper, tilapia or other flaky white fish, cut into 1-inch strips
- 6 ounces calamari, cut into thin rings
- 1 teaspoon dried marjoram, plus more for garnish
Directions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and place in a large pasta serving bowl.
Heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
Increase the heat to medium-high. Add tomatoes, wine,chili flakes, salt and pepper. Bring to a simmer and cook for 1 minute. Add clams, cover and cook for 2 minutes. Stir in scallops, calamari, fish and marjoram. Cover and cook until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Discard any clams that don’t open.)
Spoon the sauce and clams over the pasta and sprinkle with additional marjoram.
10 Piece Chicken Nuggets with Large French Fries
$6 per serving
Family of Four Total Cost: $24
Cheeseburger with Large Curly Fries
$4 per serving
Family of Four Total Cost: $16
Eating healthy should not be a privilege or reserved for people who can “afford” it. Fresh fruits and vegetables actually don’t cost more than burgers, fries and sodas. In fact, they’re often less expensive, so shopping for good, fresh produce shouldn’t be an impossible achievement. The family friendly, healthy dinner recipes below are full of nutrition, but they don’t skimp on taste. Plus, at less than $1 per serving, the recipes are easy on the wallet and the waistline. They are also easy to prepare.
Luckily, many of these pantry staple foods cost less than $2 per package. A 1-pound bag of brown rice, for example, sells for about $1.75 and cooks up into about 10 side dish servings — that’s just 18 cents a serving. Prices may vary slightly based on the store, location and time of year. If you have the items below stocked in your pantry and refigerator, you will be able to make delicious meals and save money.
Brown Rice
Great for side dishes, rice salads, casseroles, soups and stews.
What’s a serving? 1/4 cup dry, uncooked rice. Price per serving: 18 cents. A 1-pound bag costs about $1.75 and contains 10 servings.
Whole-Wheat or Multigrain Pasta
Great for hot and cold pasta dishes.
What’s a serving? 2 ounces of dried pasta which means you get about 8 servings in a one pound box or bag of dried pasta. Price per serving? About 24 cents. You can get a 16-ounce box or bag of store-brand dried pasta for about $1.69.
100% Whole-Wheat Bread
Great for hot and cold sandwiches, bread stuffing, bread pudding and breakfast.
What’s a serving? 2 slices, the amount you’d use to make a sandwich. Price per serving: About 18 cents. You can get a 22-ounce loaf of store-brand 100 % whole-wheat bread for about $1.99. (My store often has buy one, get one free.) Each loaf has about 22 slices or 11 servings of 2 slices each.
Old-Fashioned Oats
Great for hot or cold cereal, granola, crumb toppings for desserts and muffins.
What’s a serving? 1/2 cup dry oats. Price per serving: 13 cents. A 42-ounce container of store brand oats costs around $3.99 and each container has about 30 servings of dry oats.
Quinoa
Great for salads, side dishes, breakfast or in any recipe for rice.
$0.60 per ¼ cup serving, about $4 per box. It may be hard to pronounce (that’s keen-wah), but it’s easy to prepare and packs a nutritious punch. Filled with protein and fiber, this superfood also contains nine essential amino acids our bodies can’t produce on their own.
Canned Tuna and Salmon
Great for sandwiches, fish cakes, casseroles, several types of salads and appetizers.
What’s a serving? A 6-ounce can is about 2 servings. Price per serving: About 70 cents for chunk white albacore in water. You can buy a 6-ounce can of solid white albacore in water for about $1.99 or a 6-ounce can of chunk white albacore in water for about $1.39. The best deal is usually with chunk light in water for 85 cents per 6-ounce can. For salmon $0.75 per serving or about $1.50 per can.
Jarred Marinara Sauce
Great for pasta dishes, pizza, casseroles, appetizers, Italian sandwiches and stews.
What’s a serving? 1/2 cup. Price per serving: About 28 cents. You can buy a 24 or 28-ounce jar or can of marinara or pasta sauce for $1.67. Watch for store sales.
Dried Lentils and Beans
Great for casseroles, salads, soups and stews and more. Lentils are the most user-friendly of the beans because they cook quickly without pre-soaking. Generally you just need to cover 1 cup of lentils with 3 cups of water or broth and boil for 3 minutes. Reduce heat and simmer for 25 minutes or until the lentils are tender.
What’s a serving? 1/4 cup dried lentils. Price per serving: 10 cents. You can buy a 16-ounce bag for $1.29. Each 16-ounce bag makes about 13 servings of lentils. That small bag of lentils is deceiving because the lentils are dried, but once cooked, you will see the value.
Below is a list of fresh, nutritious foods that cost less than $1 per serving.
Chicken Breasts
$0.75 per 4 oz serving, about $2.99 per pound. Forgo fast food on a budget — a small fresh chicken breast is cheaper and filled with healthy, lean protein. Grill, bake, use in salads or slice for a whole-wheat wrap with veggies.
Eggs and Store-Brand Egg Substitute
Great for: Making quick omelets or breakfast. You can also blend half egg substitute and half eggs to make scrambled eggs, quiches, frittatas or egg casseroles.
What’s a serving? 1/4 cup. Price per serving: 25 to 37 cents. You can buy a 16-ounce carton of refrigerated egg substitute for $1.99 to $2.99 and supermarkets eggs, ($0.19 per egg) for about $2 per dozen. Eggs are a quick, delicious and inexpensive protein.
Nonfat Greek Yogurt
Great for: A quick snack, parfaits made with fruit and granola, salad dressings and smoothies.
What’s a serving? Most individual servings come in 6 ounce or 8 ounce containers. You can save money by buying a larger container of Greek yogurt and then making your 6 or 8 ounce portion from it. Price per serving: individual servings can cost about 89 cents each and sometimes less when found on sale.
Low-Fat Milk
$0.25 cents per cup, about $4 per gallon. One calcium-filled glass can help keep teeth strong. Add a splash to a fruit smoothie or enjoy in a bowl of oatmeal or cereal.
Cottage Cheese
$0.88 per 1/2 cup serving, about $3.50 per 16 oz container. This mild cheese is surprisingly high in protein and tastes great in both sweet and savory dishes.Try it topped with sliced pineapple and berries for a sweet protein-packed treat.
Apples
$0.50 to $0.75 per apple (depending on variety) Full of vitamin C and cancer-fighting antioxidants. Snack with peanut butter or add thin slices to a sandwich.
Bananas
$0.20 to $0.50 per banana, about $0.60 per pound or $2 per bunch. Filled with fiber and potassium. Add to your cereal or vanilla ice cream!
Cantaloupe
$0.50 per ½ cup serving, about $2.50 to $3 per melon. Filled with antioxidants, cantaloupe is inexpensive and contains many servings.
Watermelon
$0.30 per 1 cup serving, $ 4 to $5 per melon and filled with vitamin C — a cancer-fighting antioxidant that helps strengthen immunity and promote bone health.
Pears
$0.85 each, about $1.75 per pound (depending on variety). White fleshy pears may help prevent strokes. They’re also full of fiber. Try the Bartlett, Bosc and Anjou varieties.
Oranges
$0.50 each, about $1 per pound (in family sized packages). Oranges aren’t just about their vitamin C. This citrus fruit is also filled with fiber, folate and potassium.
Garlic
$0.30 per bulb. It’s also full of antioxidants to promote heart health and reduce the risk of cancer and Alzheimer’s. Add to a pan of veggies or tomato sauce to spice up the flavor or roast it in the oven for a sweeter flavor.
Onions
$0.18 each, about $0.59 per pound. Onions pack a surprising nutritious punch, including a hefty dose of antioxidants. Sautée and add to an omelet or add a sandwich for extra flavor.
Sweet Potatoes
$0.50 each, about $1 per pound High levels of vitamin A and beta-carotene (which may help prevent cancer and protect us from the sun) and also helps keep skin silky smooth.
Winter Squash (acorn, butternut, etc.)
$0.50 per ½ cup serving, about $1.50 a pound. Squash is a versatile veggie filled with vitamins, fiber, and potassium. Delicious roasted.
Kale
$0.50 per cup (raw, chopped), about $2 per bunch. Kale contains vitamins A, C, and K, fiber, calcium, iron, and potassium.
Broccoli
$0.50 per ½ cup serving, $2 per bunch. Broccoli has high levels of folate and vitamin C, which may help reduce the risk of certain cancers and heart disease.
Beets
$0.35 each, about $1 per pound. Beets are packed with folate, fiber and vitamins, making them one of the best health bargains around. Roast or add to a salad.
Spinach
$0.50 per cup (raw), about $2 per bunch. These greens are nutrient dense with vitamin A, K, and calcium. Try sautéing them with mushrooms or use to replace lettuce in your next salad.
Carrots
$0.50 each, about $2 per pound. Carrots provide a nutritious crunch along with vitamin A. They’re perfect for dipping into hummus and taste great roasted with other root veggies and a drizzle of olive oil.
Frozen Vegetables
Great for: Side dishes, casseroles and stews.
What’s a serving? 1 cup. Price per serving: around 25 cents. Frozen vegetables come in 12-ounce to 24-ounce bags that cost anywhere from $1.75 to $2.25 and contain 6-8 cups, depending on the vegetable and the size of the bag. A bag of petite peas or a 10-ounce box of frozen chopped spinach will cost about $1.19. You will do even better when they are on sale, so stock up.
Dinner #1
Kielbasa Apple Kabobs
Serves 4-6
Kielbasa are fully cooked smoked sausages traditionally made of pork, but also available made with beef, turkey or chicken. The cooking time is short for these as the sausage is already cooked. I like to serve this dish with sauerkraut, an inexpensive side dish, but you can also serve brown rice.
Ingredients
- 10 wooden or metal skewers
- 1 pound fully cooked kielbasa sausage
- 1 large onion
- 1 red apple, such as Braeburn or Gala, cored
- 1 tart green apple, such as Granny Smith, cored
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon salt
Directions
If using wooden skewers, soak them in water for 30 minutes before grilling.
Cut kielbasa, onion and apples into 2-inch pieces. Combine in a bowl with lemon juice, olive oil, black pepper and salt. Toss to coat.
Preheat grill to medium high. Thread sausage, onion and apple pieces on skewers, alternating them. Grill 3 to 5 minutes each side, until apples and onions are slightly blackened on the edges, yet still crisp inside, and the sausage is very hot.
Dinner #2
Sweet Potato Shepherd’s Pie
You can use leftover chicken or turkey in place of the ground meat. Serve this meal with a cucumber salad.
Serves 6
Ingredients
Topping
- 4 medium sweet potatoes (2 1/2 pounds total)
- 1/4 cup nonfat milk
- 1 1/2 teaspoons unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
Filling
- 8 ounces mushrooms, optional
- 1 small onion
- 3 cloves garlic
- 1 1/2 pounds lean ground beef or turkey
- 1 teaspoon dried thyme leaves
- 1/4 cup all-purpose flour
- 1 (15-ounce) can reduced-sodium chicken broth or beef broth
- 3 tablespoons Worcestershire sauce
- 1 cup frozen or canned green peas
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
Directions
Preheat oven to 450 degrees F. Coat a 9-inch baking dish with cooking spray.
Scrub potatoes and pierce several times with a fork. Place in a baking pan and bake until soft, 45 minutes to 1 hour. Let cool while you make the filling.
While the sweet potatoes are baking, wash and slice mushrooms, if using. Peel onion and garlic. Dice onion. Mince garlic.
While the sweet potatoes are cooling, in a large skillet over medium-high, cook beef or turkey, mushrooms and onion, crumbling the meat with a spatula or wooden spoon as it cooks, until the meat is no longer pink, about 30 minutes.
In a colander, drain off liquid and the mixture return to the skillet. Add thyme and garlic and cook for 30 seconds. Sprinkle with flour and stir to coat. Add broth and Worcestershire sauce and bring to a simmer. Cook until mixture thickens, 2 to 3 minutes. Stir in peas, salt and pepper. Transfer to the prepared baking dish.
Peel the cooled sweet potatoes and place in a medium bowl. Add milk, butter, salt and pepper. Mash until smooth. Spread over the filling. Bake until hot and bubbling at the edges, 30 to 40 minutes. Let cool 10 minutes before serving
Tips:
- Substitute another green vegetable for the peas, if you prefer—spinach, green beans or lima beans are all good options.
- This dish reheats well, so consider making it over the weekend and reheating it on a busy weeknight. Prepare through Step 4, cover with foil and refrigerate for up to 3 days. Reheat, covered, at 350 degrees F until hot throughout.
Dinner #3
Spinach Salad with Eggs
Serves 5-6
Ingredients
- 6 cups fresh spinach
- 3 large eggs
- 1/3 cup dried cranberries or raisins
- 2/3 cup Parmesan cheese, grated
- 1/4 cup olive oil
- 1 tablespoon vinegar (any type)
- 1 tablespoon honey
- 1/4 teaspoon salt
Directions
Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.
Place eggs in a medium saucepan and cover with cold water by one inch. Bring to a boil. Cover and remove from heat right away. Let sit 12 minutes. Remove eggs and place in a bowl of ice cold water until cool. This will make it easier to peel the shells. Peel and chop eggs.
In a large bowl add spinach, eggs and dried cranberries. Sprinkle Parmesan cheese on top.
In a jar, add oil, vinegar, honey and salt. Cover tightly with lid. Shake well.
Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.
Tips:
- Make double the dressing. Keep in an airtight container in the refrigerator, up to 1 week. Use on other salads or to flavor sandwiches.
- To save time, cook eggs in advance. Refrigerate until ready to use.
- Make extra eggs, if you like. Use them for breakfast or to make egg salad.
Squash and Orzo
Serves 6
Ingredients
- 1 large winter squash (such as butternut or acorn)
- 2 teaspoons maple syrup
- 1/4 teaspoon red pepper flakes
- 1 cup whole wheat orzo pasta
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Pinch ground black pepper
- 1 tablespoon fresh rosemary
- 1 cup grated Parmesan cheese
Directions
Preheat oven to 375°F.
Cut squash in half. Remove seeds. Chop rosemary.
Drizzle the maple syrup over the cut sides of each squash half. Sprinkle each with rosemary and red pepper flakes.
Cover a baking sheet with aluminum foil.
Place squash halves on the baking sheet. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes. Remove from the oven. Keep squash loosely covered with foil.
Cook pasta al dente in boiling salted water. Drain in a fine mesh colander. Transfer to a medium bowl. Add olive oil, salt and pepper. Stir to coat well.
Cut each squash half into thirds. Remove skin from the squash and cut squash into cubes. Place over the pasta and sprinkle with Parmesan cheese.
Tips:
- Orzo and squash reheat well without losing flavor or quality. Cook the entire meal the night before. Refrigerate until ready to serve the next day.
- For faster cooking, cook squash halves in the microwave. Heat for 7 minutes on high or until squash is tender and pierces easily with a fork.
Dinner #4
Chicken Burger and Fries
Serve with a salad.
Serves 4
Ingredients
- 1/4 small bell pepper
- 1/4 small red onion
- 1 pound lean ground chicken or turkey
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup water
- 4 whole wheat burger buns
- Lettuce and tomato slices
Directions
Finely chop bell pepper and onion.
In a medium bowl, combine bell pepper, onion, ground meat, garlic powder, onion powder, salt and pepper.
Divide mixture into 4 pieces. Form pieces into patties about 4 inches across.
In a large skillet over medium heat, heat oil. Add burgers. Cook until browned on both sides, about 5 minutes per side. Add water to the pan. Cover and cook until the burgers reach 165ºF, about 10 minutes more.
Serve on whole wheat buns with lettuce, tomato, onion and condiments of choice.
Sweet Potato Fries
Serves 6
Ingredients
- 4 medium sweet potatoes
- 1½ teaspoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- Non-stick cooking spray
Directions
Preheat oven to 450°F. Line a baking pan with a layer of aluminum foil. Coat with non-stick cooking spray before placing the sweet potatoes on the pan.
Scrub sweet potatoes. Pat dry with a paper or kitchen towel.
Leaving the skin on, cut sweet potatoes into thick French fry strips, about ½-inch wide.
In a large bowl, mix paprika, salt, ground black pepper and cayenne pepper. Add oil. Blend with a fork until there are no lumps.
Add sweet potato strips to the bowl. Toss until they are coated on all sides.
Place sweet potatoes in a single layer on the baking pan. For the crispest fries, be sure sweet potatoes do not lie on top of each other.
Bake for 15 minutes. Turn fries over and bake another 10-15 minutes, or until fries are crispy and tender.
Dinner #5
Crunchy Oven Fried Fish Fillets
Ingredients
- 1/4 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- 2 egg whites or 1/3 cup refrigerated egg substitute
- 1/4 teaspoon seafood seasoning
- 1 pound tilapia, catfish or pollock fish fillets
- 1/4 cup dried Italian seasoned bread crumbs
- 1/4 cup cornmeal
- 1/2 teaspoon dried basil or oregano, crushed
Directions
Preheat oven to 450 degrees F.
Stir flour, seafood seasoning, salt and pepper together in a shallow dish and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
Spray a shallow baking dish with olive oil cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until the fish is crispy and flakes easily with a folk.
Bow Tie Pasta with Zucchini Sauce
Serves 6
Ingredients
- 2 cups whole wheat bow tie pasta
- 1 small clove garlic
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon each salt and ground black pepper
Directions
Cook pasta al dente in boiling salted water. Prepare zucchini sauce while pasta is cooking.
Peel and mince garlic and grate zucchini.
Heat oil in a large skillet over medium heat. Add zucchini, salt, pepper and minced garlic. Cook until mixture softens and zucchini yields some liquid, about 5 minutes.
Drain pasta, reserving ½ cup of pasta cooking liquid. Add 2 teaspoons cooking liquid to the zucchini mixture. Add drained pasta. Stir, coating pasta evenly with the sauce. Add more pasta water if needed.
Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan and toss to combine.
Related articles
- 6 Healthy Dinner Recipes That Cost $6 (money.usnews.com)
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- 5 Meals for Under $30 at ShopRite – Week ending 9/6/14 (livingrichwithcoupons.com)
Fish is easy to digest, has a high level of proteins and omega-3 fatty acids. Fatty fish like mackerel, salmon, trout and sardines comprise high levels of Omega 3 fatty acids.
Why is this important?
Researchers have proved that Omega 3 fatty acids offer safety against harmful cardiovascular disease by reducing the levels of poor cholesterol and lowering blood pressure. Omega 3 prevents the arrival of diseases such as macular degeneration, which is one of the most widespread causes of blindness related to aging. An increase in Omega 3 fatty acids is favorable for people with diabetes and has been proven to delay the appearance of dementia, as well Alzheimer’s disease. More recent studies, which have focused on its impact on the nervous system, show benefits in increased brain functions and even in combating depression.
Eat more fish and less meat. It’s so simple, really, and this is probably the most powerful change that you can make in your diet. Just as with vegetables, many people say that they don’t like fish. As with veggies, look for delicious and healthy recipes and try a few different types of fish or shellfish before you rule out fish on your menu. Even if you don’t like stronger tasting fish, like tuna and salmon, freshwater fish, which are lighter tasting, may appeal to you. While leaner freshwater fish such as trout, bass and whitefish may not be the best source of omega-3 and omega-6 fatty acids, they still have them and they’re both delicious and low in calories and fat.
A number of environmental organizations have created lists that help identify fish that are sustainable and those that are not. Seafood Watch, the program run by the Monterey Bay Aquarium, has combined data from leading health organizations and environmental groups to come up with their list “Super Green: Best of the Best” of seafood that’s good for you and good for the environment. Click on the link below for their recommendations.
http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx
Tilapia with Lemon-Garlic Sauce
I like to serve this entrée with orzo or rice and a green vegetable, such as broccoli.
Yield: Serves 4
Ingredients
- 4 (6-ounce) tilapia fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons quick-mixing flour (such as Wondra)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/3 cup dry white wine
- 1/3 cup unsalted chicken stock
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Directions
Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of the fish in flour; reserve unused flour.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to the pan; swirl to coat. Add fish to the pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from the pan to a serving platter and keep warm.
Add reserved flour and garlic to the pan; cook 90 seconds or until lightly browned, whisking constantly. Add wine and stock, stirring with the whisk; bring to a boil.
Cook 2 minutes or until slightly thickened. Remove pan from the heat; stir in remaining 1 tablespoon butter, parsley and lemon juice. Pour the sauce over the fish in the serving platter.
Shrimp Pasta Primavera
All you need to round out this dinner is a green mixed salad and a glass of white wine.
Ingredients
- 4 ounces uncooked angel hair pasta
- 8 jumbo shrimp, peeled and deveined
- 6 fresh asparagus spears, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 cup sliced fresh mushrooms
- 1/2 cup low salt chicken broth
- 1 small plum tomato, peeled, seeded and diced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon each minced fresh basil, oregano, thyme and parsley
- 1/4 cup freshly grated Parmesan cheese
Directions
Cook pasta (al dente) according to package directions.
Meanwhile, in a large skillet, saute the asparagus and mushrooms in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Add the shrimp, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes or until the shrimp turn pink.
Drain pasta. Add the pasta and herbs to the skillet; toss to coat. Sprinkle with cheese. Yield: 2 servings.
Parmesan-crusted Fish
Serve this entrée with sautéed greens.
Ingredients
- 4 skinless cod fillets (1-1/2 pounds total)
- Salt and ground black pepper
- 1/3 cup panko (Japanese-style bread crumbs)
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup water
- 3 cups julienned carrots ( My market sells carrots shredded)
- 1 tablespoon butter
- 3/4 teaspoon dried oregano
Directions
Preheat oven to 450 degrees F.
Lightly coat a baking sheet with nonstick cooking spray. Rinse fish, pat dry with paper towels and place on the prepared baking sheet. Season with salt and pepper.
In a small bowl stir together the panko crumbs and Parmesan cheese; press this mixture on the fish.
Bake, uncovered, for 10 minutes per 1/2-inch thickness of fish or until crumbs are golden brown and the fish flakes easily when tested with a fork.
Meanwhile, in a large skillet bring the water to boiling; add carrots. Reduce heat. Cook, covered, for 4-5 minutes. Uncover; cook for 2 minutes more. Add butter and oregano; toss. Serve fish with the carrots.
Seafood Arrabbiata
Don’t forget the crusty Italian bread.
Yield: 4 servings
Ingredients
- 8 ounces uncooked linguine
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces bay scallops
- 8 ounces peeled and deveined medium shrimp
- 1/2 cup chopped onion
- 1/2 to 1 teaspoon crushed red pepper flakes, according to taste
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can petite-cut diced tomatoes, drained
- 1/2 cup clam juice
- 12 littleneck clams
- 12 mussels, scrubbed and debearded
- 2 tablespoons chopped fresh parsley
- 1 tablespoon thinly sliced fresh basil
Directions
Cook pasta (al dente) according to package directions; drain.
While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add scallops and shrimp to the pan; cook 3 minutes. Remove the mixture from the pan to a bowl and keep warm.
Heat remaining 1 tablespoon oil in the same pan over medium-high heat. Add onion, red pepper and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil and cook 2 minutes. Add clam juice; cook 1 minute.
Add clams; cover, reduce heat to medium and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in reserved scallop/shrimp mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.
Baked Cornmeal-Crusted Grouper Sandwich
Serve with coleslaw and pickles.
4 servings
Ingredients
Grouper
- 1/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper (cayenne)
- 1/4 cup reduced-fat milk
- 4 (6-ounce) grouper fillets or fish fillets that are available in your area
- 4 hamburger buns, split
- Sliced tomatoes and lettuce, optional
Tartar Sauce
- 1/2 cup low-fat mayonnaise
- 2 tablespoons finely chopped green onions
- 1 tablespoon sweet pickle relish
- 1 1/2 teaspoons capers, chopped
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
Directions
Preheat oven to 450°F.
To prepare grouper:
Dry fish well with paper towels.
Place flour in a shallow bowl. Combine cornmeal, salt and cayenne pepper in a second shallow dish, stirring well with a fork. Place milk in a third shallow bowl.
Dust both sides of each fillet with flour; dip each fillet in milk and dredge both sides in the cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake for 10-15 minutes or until fish is flaky and crusty, turning once.
To prepare tartar sauce:
Combine mayonnaise and next 5 ingredients (mayonnaise through Worcestershire), stirring with a whisk.
Spread about 2 tablespoons of the tartar sauce over the cut sides of each bun; place one fish fillet on the bottom half of each bun. Add sliced tomatoes and lettuce, if desired. Top fillets with the remaining bun halves.
Related articles
- Garlic Shrimp Pasta (skinnyfiberblog.wordpress.com)
- Tuna shrimp salad for a lunch (mirrorofyourhealth.wordpress.com)
Many seafood sellers are working to raise awareness about the need for sustainable, eco-friendly fishing and the importance of not purchasing seafood on the endangered list. However, it does have one downside: a glut of eco-labels that can make for confusion at the seafood counter. When you’re grocery shopping and you’ve forgotten your Monterey Bay Guide, look for these two labels: Marine Stewardship Council and Friend of the Sea. Fish and seafood with these labels came from certified sustainable and well-managed fisheries.
The Marine Stewardship Council’s standards for sustainable fishing meet the world’s toughest best practice guidelines. With their practices and diligent efforts, they are transforming the way seafood is sourced—and helping you get the best produce for you and the Earth.
Friend of the Sea is a non-profit non-governmental organization (NGO) working to conserve marine habitats. Products stamped with the Friend of the Sea logo come from sustainable seafood fisheries and aquaculture where the harvesting of seafood leaves no lasting impact or damage to the surrounding environment.
Types of Fish
1. Dark and oil rich: anchovies, bluefin tuna, grey mullet, herring, mackerel (Atlantic, Boston or King), Salmon, farmed or King (Chinook), sardines, skipjack tuna.
2. White, lean and firm: Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, Pacific rockfish, Pacific sand dab & sole, striped bass (wild and hybrid), swordfish.
3. Medium color and oil rich: amberjack, Arctic char, Coho salmon, Hawaiian kampachi, mahimahi, paddlefish, pompano, Sockeye Salmon, wahoo, yellowfin tuna.
4. White, lean and flaky: Atlantic croaker, black sea bass, branzino, flounder, rainbow smelt, red snapper, tilapia, rainbow trout, weakfish (sea trout), whiting.
5. White, firm and oil rich: Atlantic shad, albacore tuna, California white sea bass, Chilean sea bass, cobia, lake trout, lake whitefish, Pacific escolar, Pacific sablefish, white sturgeon.
Budget-conscious families can eat fish. The key is strategic shopping.
Your seafood seller can point you to budget buys or specials. Grocery stores sell large packs of individually wrapped, frozen fish fillets, usually at a rate discounted from fresh varieties. In-season, fresh varieties are also a good buy; you can enjoy them now and freeze some for later.
For top quality, look for “Frozen-at-Sea” (FAS)―fish that has been flash-frozen at extremely low temperatures in as little as three seconds onboard the ship. When thawed, sea-frozen fish are almost indistinguishable from fresh fish, according to the United Nations Food and Agriculture Organization. Frozen wild Bristol Bay sockeye salmon is a good alternative when fresh wild salmon are out of season. Ask your seller for guidance when considering frozen options. Some processors use tripolyphosphates, a type of phosphate sodium preservative that increases moisture in frozen fish fillets (which are often defrosted for sale). The price may be lower, but you’re buying water and preservatives along with your fish.
Look for recipes that use less expensive varieties or smaller amounts of pricier seafood. Look for meaty heads, tails and trimmings of larger fish, like salmon, cod and halibut, which are often sold at bargain prices. Simmer or steam, pick off the meat and add to chowder and casseroles. (Don’t forget the cheek meat under the gills). Heads and trimmings are essential to making fish stock, which is more flavorful and lower in sodium that ready-made varieties. Use homemade fish stock in place of water or clam juice in your recipes.
If whole fish seem intimidating, try steak-cut or skin-on fillets. The bones and connective tissue of steak-cut fish, like salmon, cod and halibut help retain moisture and prevent shrinkage when cooked. For the same reasons, skin-on fillets are a better choice than skinless fillets. Since these options are less processed, they’re often less expensive.
How To make Good Seafood Choices
Choose a fish market with knowledgeable salespeople. Fish should be displayed attractively and surrounded by plenty of clean crushed ice.
The best approach to buying and eating fish is to aim for variety. Let freshness be your guide. It’s easy to substitute one fish for another, so if the mahimahi looks and smells fresher than the pompano, buy it instead.
When shopping, ask for your fish to be packed with a separate bag of crushed ice to keep it cold. Refrigerate whole fish up to two days; fillets and steaks one to two days. Place the fish in a plastic bag, then top with a zip-top plastic bag filled with ice. Thaw frozen fish in the refrigerator.
Farmed seafood, also called aquaculture, can provide high-quality fish, can be environmentally friendly and can be a way to supplement the supply of wild-caught fish.
Ways to Save
When local fish are in season, the price goes down and the quality goes up. Here is a simple guide to what is generally in season but you can also check your State Fish and Game website for additional information on fish from your region.
http://www.mccormickandschmicks.com/afreshapproach/whats-in-season.aspx
Try fish that you have not eaten before. If you live in the East, try Atlantic black sea bass and weakfish; in the Gulf states try amberjack and black drum; in the Great Lakes region try walleye and smelts and on the West Coast try Pacific sardines and sablefish (black cod).
Whole fish shrink less than fillets when cooking, giving you more value for your per-pound price. Whiting, croaker, porgy and Pacific rockfish can be great values. Also, consider summer flounder (sometimes called fluke), red snapper and farmed striped bass and Arctic char.
Canned fish is an excellent budget-friendly option. It can also be a nutritious one, particularly varieties like canned tuna and salmon that are low in sodium and rich in omega-3s. Keep them―along with flavorful sardines and anchovies―on hand for fish cakes and salads.
Save extra fish from the previous night’s dinner. Leftover fish works well in cold preparations like salads, sandwiches and wraps. Add leftovers to cooked pasta mixed with diced tomatoes, cucumbers and olives. Drizzle with olive oil and fresh lemon juice and a sprinkle of black pepper.
Panko Crusted Fish Sticks
Panko crumbs, or Japanese bread crumbs, are flake-like, coarsely ground bread crumbs used to make crisp, light fried foods and crumb toppings for casseroles. Here is a very simple and inexpensive way to make your own. FYI, these crumbs are also gluten-free.
- 3 cups Rice Chex Cereal
- Salt and pepper to taste
- Additional seasonings, as desired
Place the Rice Chex cereal in a plastic bag. Use a rolling-pin to crush the cereal into coarse flakes. You can also pulse the cereal in a processor until it is the right consistency. Don’t overprocess. Season with salt and pepper and any herb blend that you like.
Ingredients
- 1 large egg
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 1/2 pounds catfish or tilapia fillets, halved lengthwise
- 2 cups panko bread crumbs
Directions
Heat the oven to 450º F. Line a baking pan with parchment paper or nonstick foil.
In a shallow bowl, beat the egg, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper until foamy. Place the panko in a second shallow bowl and add the Italian seasoning.
Cut the fish pieces crosswise into finger size pieces. Dip each piece of fish in the egg mixture then coat in the panko crumbs, pressing gently to help them adhere; transfer to the baking pan. Bake until golden brown, about 10 to 12 minutes. Serve with a sauce of your choice.
Tilapia Piccata
4 servings
Ingredients
- 8 ounces uncooked orzo (about 1 1/2 cups)
- 3/4 cups grape tomatoes, halved
- 1/2 teaspoon salt, divided
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon black pepper, divided
- 3 tablespoons all-purpose flour
- 4 (6-ounce) tilapia fillets
- 3 tablespoons butter, divided
- 1/4 cup white wine
- 3 tablespoons fresh lemon juice
- 1 tablespoon drained capers
Directions
Cook orzo pasta according to package directions. Drain and return to pasta pot; stir in tomatoes, 1/4 teaspoon salt, parsley and 1/4 teaspoon pepper. Set aside and keep warm.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and flour in a large shallow dish. Dredge fish in the flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to the skillet; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork and is lightly browned. Remove fish from the pan; keep warm.
Add wine, juice and capers to the skillet; cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to the skillet; stir until butter melts. Pour sauce over the fish and serve with the orzo.
Cod Chowder
Great dinner for a cold, rainy night.
Ingredients
- 3 slices pork or turkey bacon, finely chopped
- 1 onion, diced
- 2 ribs celery, diced
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 bay leaf
- 2 tablespoons flour
- 1 pound red potatoes, cut into 1/2-inch dice
- 3 cups low-sodium chicken or vegetable broth
- 1 (8-ounce) bottle clam juice or 1 cup homemade fish stock
- Salt and pepper to taste
- 1 pound frozen cod, defrosted and cut into 3/4-inch pieces
- 1/2 cup frozen corn
- 1 cup half-and-half, warmed
- Chopped parsley for garnish
Directions
Heat a heavy soup pot over medium heat and add the bacon. Cook until the bacon is golden brown and crispy, about 10 minutes. With a slotted spoon, remove the bacon and reserve, leaving the fat in the pot.
Add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned. Sprinkle in the flour and cook, stirring, another 2 minutes.
Add the potatoes, broth and clam juice and bring to a boil. Then reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.
Season generously with salt and pepper. Add the cod and corn. Do not stir. Cook for 5 minutes. Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
Return chowder to low heat and stir in the warmed half and half, gently to avoid breaking the fish into small pieces. Bring chowder to serving temperature over gentle heat, uncovered. Sprinkle reserved crisped bacon and parsley on top and serve with a side salad and cornbread.
Fish Kebabs
Stretch your fish dollars with kebabs. Add several vegetables to make this dish even more economical. Zucchini and different colored peppers are good additions.
4 servings
Ingredients
- 1 1/2 pounds halibut or any fish fillet that is on sale, cut into 1-inch chunks
- 1 large bell pepper, cut into 1-inch chunks
- 1 medium red onion, cut in eighths
- 3 tablespoons prepared basil pesto
- 2 tablespoons white wine vinegar
- 1/2 teaspoon salt
- Cooking spray
Directions
Preheat the broiler. Weather permitting, you can grill the kebabs on an outdoor grill.
Place fish and bell pepper in a shallow dish. Combine the pesto with the vinegar and drizzle over the fish and vegetables; toss to coat. Let mixture stand 5 minutes.
Thread fish, onion and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.
Baked Trout Fillets
Trout is a fish that you’ll be able to buy at many markets without hurting your wallet. The flavor of trout is outstanding.
4 servings
Ingredients
- 1 pound trout fillets
- 1 cup (8 ounces) light sour cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped onion
- 1/2 teaspoon salt
- Paprika
- Lemon wedges
Directions
Place fish in a greased shallow 3-qqart baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika.
Bake, uncovered, at 350° F for 20-25 minutes or until fish flakes easily with a fork. Serve with lemon wedges.
Related articles
- Seafood Watch (serves4.wordpress.com)
- Create delicious fish on the grill (diningtemecula.wordpress.com)
- http://jovinacooksitalian.com/2012/08/22/five-oven-baked-fish-dinners/
- http://jovinacooksitalian.com/2012/11/30/fish-cakes-italian-style/
- http://jovinacooksitalian.com/2014/01/06/eat-more-fish/
What makes a recipe healthy? To me, healthy eating means consuming a wide variety of whole foods, eating lots of fruits and vegetables, limiting fat and sodium intake and trying to meet the minimum vitamin and mineral recommendations by the U.S. Department of Agriculture (USDA). Because we lead busy lives, we need healthy recipes that can be completed in a hurry and provide all those requirements.
Since many of us do use processed foods to cut down on time spent in the kitchen, learn to read nutrition labels. Make special note of the number of servings in each package, and the serving size. Most people eat far more than the recommended serving size of most foods. Also pay attention to ‘use by’ and ‘sell by’ dates, to keep you and your family safe.
Besides the basics of paying attention to calories and serving size, here are a few tips from the Food and Drug Administration to guide you:
● Choose products with high daily value percentages (20 percent or more per serving) of fiber and of vitamins and minerals, such as vitamin A, vitamin C, calcium and iron.
● Look for low daily value percentages (5 percent or less) of total fat, saturated fat, cholesterol and sodium.
● The following terms signal added sugars, which contain lots of calories but little nutritional value: corn syrup, high-fructose corn syrup, fruit juice concentrate, maltose, dextrose, sucrose, honey and maple syrup.
Ideally, if we had all the time in the world, we would cook everything from scratch for our families, using only the most fresh and organic products. But guess what? We don’t always have the time or energy. We know that life gets in the way of even the best plans, and sometimes we can use a little assistance in the form of a time saver when it comes to cooking. There are some convenience products that are great time-cutting products that, also, meet healthy standards for nutrition and flavor.
Here Are My Top 10. What Are Yours?
Washed Organic Lettuce or Spinach
Store Bought Pizza Dough. Check if they have a whole wheat variety.
Low Sodium Canned Beans
Fresh Pasta-Whole Wheat Ravioli. Notice the Whole Grain Stamp.
Quick Cooking Brown Rice
Frozen Steamed Vegetables
Low Sodium Organic Chicken Broth
Jarred Spaghetti Sauce with low sodium, sugar and fat
Frozen Sweet Potato Fries
Tuna or Salmon Packed in Water
Using Healthy Convenience Foods for Quick Dinners
The recipes below have a low percentage of fat, lots of fiber, cruciferous vegetables, and fruits, and a wide variety of ingredients. They are ready in 30 minutes or less, or have a preparation time of 20 minutes or less. Try some of these recipes this week and feel good about the food you’re feeding your family.
Easy Baked Fish Fillets
Serve with quick cooking brown rice that cooks in 10 minutes.
4 Servings
Ingredients:
- 4 (4 ounce) fish fillets, such as, tilapia, flounder, cod, grouper.
- 1 tablespoon olive oil
- 1/4 teaspoon Old Bay Seasoning
- 1/2 teaspoon garlic salt
- ½ teaspoon smoked paprika
- 1 lemon, sliced
- 1 (16 ounce) package frozen vegetables with broccoli and carrots (or any combination your family likes), defrosted and drained
Directions:
Preheat the oven to 375 degrees F (190 degrees F). Grease a 9×13 inch baking dish.
Place the fillets in the bottom of the baking dish and drizzle with olive oil.
Combine spices and sprinkle over top of each fillet. Top each one with a slice or two of lemon.
Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
Cover the dish and bake for 2o to 25 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Cheese Ravioli with Veggies 
4 Servings
Use any combination of frozen vegetables that you like in place of the California Blend.
Ingredients:
- 1 package (16 ounces) frozen California-blend vegetables
- 1- 9 ounce package whole wheat cheese ravioli
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon Mrs. Dash garlic herb salt-free seasoning blend
- 1/4 cup shredded Parmesan cheese
Directions:
Fill a Dutch oven two-thirds full with water; bring to a boil and add salt to the boiling water.
Add the frozen vegetables; cook for 5 minutes. Add the ravioli. Cook 5 minutes longer or until vegetables and ravioli are tender; drain.
Gently stir in oil. Sprinkle with seasoning blend and cheese.
Pork Chops With Chard and White Beans
Serves 4
Ingredients:
- 2 tablespoons olive oil
- 4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds total)
- 1 teaspoon paprika
- Kosher salt and black pepper
- 1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
- 1 medium onion, chopped
- 1 15-16 ounce can low sodium cannellini beans, rinsed
- 2 tablespoons red wine vinegar
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, 3 to 5 minutes per side. Transfer to a platter and tent with foil.
2. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes. Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.
Tip:
For a bit of sweetness, add a handful of raisins to the bean mixture.
Baked Eggs Florentine
4 Servings
Ingredients:
- 36 ounces frozen spinach
- 1 tablespoon extra virgin olive oil, plus extra for greasing pan
- 1 tablespoon unsalted butter
- 8 large eggs
- 8 slices tomato
- 1 cup grated Parmesan
Directions:
Preheat oven to 375 degrees.
Cook spinach according to package instructions. Wring out as much water as possible and stir in olive oil and butter. Season to taste with kosher salt and freshly ground pepper.
Spray a 9×13-inch baking dish with cooking spray. Spread spinach over bottom of the dish. With a spoon, make 8 indentations; place tomato slices into indentations. Crack eggs over tomatoes and lightly season with kosher salt and freshly ground pepper. Evenly divide and sprinkle parmesan over casserole.
Bake on middle rack of oven 20-30 minutes, or until cheese is golden and eggs are cooked to desired level of doneness.
Fettuccine with Scallops 
Serve with a small salad on the side.
5 servings, about 1 1/2 cups each
Ingredients:
- 8-9 ounces fresh whole-wheat fettuccine
- 1 pound sea scallops or bay scallops
- Salt and Pepper
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 1/2 cups low-fat milk
- 3 tablespoons all-purpose flour, (Wondra all purpose flour works well here)
- 1/4 teaspoon ground white pepper
- 2 cups frozen peas, thawed
- 3/4 cup finely shredded Romano cheese, divided
- 1/3 cup chopped fresh chives
- 1/2 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
Directions:
- Bring a large pot of water to a boil. Cook fettuccine according to package instructions. Drain.
- Meanwhile, pat scallops dry and sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the garlic and scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Whisk milk, flour, white pepper and 1/4 teaspoon salt in a medium bowl until smooth. Pour the mixture into the skillet and bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes.
- Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.
Quick Berry Cobbler 
Self Rising Flour is a time saver. It is all purpose flour that already has the leavening ingredients (baking powder and salt) in it that gives quick breads, biscuits and other similar recipes the ability to rise. It is considered a convenience item for a baker because it cuts down on the number of ingredients to measure out.
Ingredients:
- 1 cup of sugar ( or use 1/2 cup light sugar-Domino or Truvia)
- 1 cup of lowfat milk
- 1 cup of Self Rising Flour
- 1/2 cup of water
- 2 cups of fresh, washed berries *
- 4 tablespoons butter or Smart Balance Blend
Directions:
Preheat oven to 350°F.
Melt butter in a glass 8 inch square baking pan in the microwave.
Combine sugar, milk, water, and flour in a large measuring cup
Pour mixture over melted butter.
Pour berries over the top and spread them evenly.
Bake: 350° for 45 min.
* whatever berries are in season
Related articles
- Quick Summer Side Dishes (jovinacooksitalian.com)
- Speedy After-Work Dinners (jovinacooksitalian.com)
- http://www.foodandwine.com/articles/cooking-with-convenience-foods
- http://www.culinate.com/articles/opinion/convenience_foods
- http://www.foodsafety.gov/blog/cookitsafe.html
- http://www.webmd.com/food-recipes/features/halfway-homemade
- Recipe – Baked Fish with Herbs, Healthy, Delicious and Easy to cook! (ahdalin.wordpress.com)
