- uncooked multigrain elbow macaroni
- skim milk
- reduced-fat sour cream
- Dijon mustard
- salt
- pepper
- finely chopped cauliflower
- soft whole-wheat bread crumbs
Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs tossed with Italian seasoning in place of the Italian-seasoned breadcrumbs if desired.
- tomato paste
- tomato puree
- Italian-seasoned breadcrumbs
Quick but tasty!
- sliced mushrooms
- dry rotini
- tomatoes
- feta
- chopped fresh basil
Serves 4 to 6
For tips on trimming asparagus, see related tip. Campanelle is our pasta of choice in this dish, but farfalle and penne are acceptable substitutes.
- vegetable broth
- water
- minced fresh mint leaves
- minced fresh chives
- finely grated zest plus 2 tablespoons juice from 1 lemon
- extra-virgin olive oil
- Table salt
- red pepper flakes
- campanelle
- dry white wine
- Ground black pepper
No chard at the store, so I made it with spinach
- orzo
- butter
- chopped fresh basil
- freshly ground pepper to taste
- olive oil
- salt to taste
- freshly grated parmesan
This is a simple quick supper. Serve with a salad and garlic bread and you’re ready to go in just a few minutes.
- dry spaghetti
- half and half
- freshly grated parmesan cheese
- Fresh parsley
This can be served warmor at room temperature as a side dish OR cold as a salad. Great with chicken satay.
- sesame oil
- Sriracha
- honey
- grated fresh ginger
- canola oil
- rice vinegar
- creamy peanut butter
- linguine
- sesame seeds
- Zest and juice of 1/2 lime
- water
- cornstarch
- peanut butter
- low sodium soy sauce
- sesame oil
- sugar
per serving (1 cup)
Calories: 344
Fat: 12 gms
Carbohydrates: 42 gms
Cholesterol: 48 mg
Sodium: 749 mg
Fiber 4 gms
Protein: 17 gms
- Italian tomato sauce
- Italian seasoning