Simply Delicious Dinner Dishes

Braised Cauliflower & Squash Penne Pasta

• 2 tablespoon extra-virgin olive oil

• 3 large cloves garlic, minced

• 1 teaspoon dried thyme

• 1/4 teaspoon crushed red pepper

• 4 cups chicken or vegetable broth

• 8 ounces whole-wheat penne (about 3 cups)

• 3 cups 1-inch cauliflower florets (cut small)

• 3 cups 1-inch pieces peeled butternut squash (see Tips)

• 1/4 cup freshly grated Parmsean cheese

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add garlic, thyme and crushed red pepper, cook for1 minute. Add broth, penne, cauliflower and squash. Bring to a boil over high heat. Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, approximately 20 minutes. Remove from heat, stir in pepper to taste and let stand for 5 minutes. Serve topped with cheese.

Tips & Notes

• For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.

Orecchiette with Mini Chicken Meatballs

Ingredients:

1 pound orecchiette pasta

1/2 cup plain bread crumbs

1/4 cup chopped fresh flat-leaf parsley

2 large eggs, lightly beaten

1 tablespoon whole milk

1 tablespoon ketchup

3/4 cup grated Parmesan

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 pound ground chicken

1/4 cup olive oil

1 cup low-sodium chicken stock, hot

4 cups cherry tomatoes, halved or 28 oz of canned, diced tomatoes works too

8 ounces bocconcini mozzarella, halved-could omit or use less.

1/2 cup chopped fresh basil leaves

Preparation:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish chopped basil.

Recipe- From Giada’s de Laurentiis cookbook Giada’s Kitchen

Orzo Stuffed Bell Peppers

1 lb ground chicken*I added this.

1 (28 ounce) can diced tomatoes

2 medium zucchini, shredded

½ cup Parmesan cheese, shredded

¼ cup extra-virgin light olive oil

3 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

4 cups low-sodium chicken broth

1 ½ cups orzo (rice shaped pasta)

6 bell peppers (red, yellow, orange)

¼ cup chopped fresh basil, for garnish

1. Bring chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for approximately 10 minutes. Drain orzo, reserving the broth.

2. In a large bowl, combine diced tomatoes, zucchini, cheese, olive oil, garlic, salt and pepper. Add orzo when cooked. Stir to combine.

3. Pour reserved broth into 13x9 baking dish.

4. Slice the tops off the peppers and remove all seeds and ribs. Cut a thin slice off of the bottom of the pepper if needed to help it stand.

5. Spoon the orzo mixture into the peppers. Place peppers in baking dish with the warm chicken broth. Cover the dish and bake at 400 degrees for 45 minutes. Remove the foil and sprinkle each pepper with cheese and cook for 5 minutes.

6. Remove from oven, garnish with basil, if desired.

Recipe Inspired by Giada’s Kitchen.

Chicken Parmesan over Zucchini Noodles

2 tablespoons olive oil, divided

1 tablespoon chopped

Dried thyme

6 garlic cloves, minced

1 shallot, thinly sliced

1 pound fresh tomatoes, chopped

½ teaspoon kosher salt, divided

½ teaspoon black pepper

6 tablespoons 2% reduced-fat Greek yogurt

½ cup grated Parmesan cheese

4 (4-ounce) skinless, boneless chicken breast

1 cup whole-wheat panko

1 teaspoon garlic powder

Cooking spray

2-4 medium zucchini

2 ounces fresh mozzarella cheese, very thinly sliced

½ cup torn basil leaves, divided

1. Preheat oven to 425°.

2. Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, ¼ teaspoon salt, and pepper; cook 10 minutes over medium heat, then reduce to a low simmer.

3. Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place in a 9 x 13 baking dish coated with cooking spray. Bake for 50 minutes at 350.

4. Make zucchini noodles either using a spiralizer, food processor w/ shredder attachment, or cheese grater.

5. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook until soft.

6. Preheat broiler. Top each chicken breast with tomato sauce and sprinkle with mozzarella cheese. Broil until cheese melts

7. Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.