½ Pound Large Elbow macaroni
½ Vidalia or sweet white onion
4 Tbsp Vegetable oil
1 Tbsp Salt
¼ Tsp Pepper
2 Tbsp Sugar
¼ Cup Vinegar (White)
¼ Cup Water
1 Cup Dannon Plain yogurt
½ Cup Mayonnaise
½ Green Pepper chopped
½ Small tomato deseeded and chopped
Cook macaroni following instructions and rinse in cold water and set aside.
In a sauté pan add vegetable oil and sauté chopped onion until translucent. Add salt, pepper, and sugar. DO NOT allow onion to brown. Add vinegar, cook 2 to 3 minutes low flame until mixture can coat the back of a spoon. Then add water and cook 1 to 2 more minutes. Remove mixture from heat and cool.
Mix macaroni and sauce mixture in large bowl. After mixture is thoroughly combined mix in yogurt and mayo. Garnish with pepper and tomato for decoration.
Makes 6 servings
2 tsp olive oil
3 cups sliced fresh mushrooms
1/2 cup dry white wine or reduced-sodium chicken broth
1 10.75-oz can condensed golden mushroom soup
4 oz reduced-fat cream cheese with chives and onion
1 cup skim milk
2 tsp Dijon mustard
6 boneless skinless chicken breasts
1 tsp dried Italian seasoning
1/2 tsp pepper
1/4 tsp salt
8 oz uncooked angel hair (capellini) pasta
4 cups Green Giant® Select frozen broccoli florets (from 24-oz bag)
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until tender. Reduce heat to medium low. Stir in wine and soup until blended and smooth. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.
Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain. Serve chicken and sauce with pasta mixture.
Makes 12 servings (one serving is 2 shells)
24 jumbo pasta shells
1 lb lean Italian turkey sausage, casings removed
1 15-oz container light ricotta cheese
2 cups shredded reduced-fat Italian cheese blend
1 9-oz box Green Giant® frozen spinach, thawed, squeezed to drain
1/2 tsp dried basil leaves
3/4 cup finely shredded carrots (about 1 medium carrot)
1 25.5-oz jar organic Italian herb pasta sauce
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.