Three-Cheese Calzones

This recipe serves 4

Hands-On Time 0h20m

Total Time 0h35m

Ingredients

• 1 pound refrigerated pizza dough
• 1 cup fresh ricotta
• 1 cup grated mozzarella (4 ounces)
• 1/4 cup grated Parmesan (1 ounce)
• 1 bunch spinach, thick stems removed and roughly chopped (5 cups)
• black pepper
• 1/4 pound thinly sliced salami
• 2 tablespoons olive oil
• 1 cup jarred marinara sauce, warmed

Directions

• 1Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.
• 2In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.
• 3Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.
• 4Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

• By Kate Merker, November 2008
  

Quick Tip

If the dough is too elastic and shrinks back when you roll it flat into full rounds, let it rest for 15 minutes before trying again.

From RealSimple.com

Angel Hair with Spicy Shrimp

This recipe serves 4

Hands-On Time 0h15m

Total Time 0h15m

Ingredients

• 3/4 pound angel hair pasta or spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 pound frozen peeled and deveined medium shrimp, thawed
• 3/4 cup dry white wine
• 1/4 teaspoon crushed red pepper
• kosher salt
• 2 tablespoons butter

Directions

• 1Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
• 2Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted.
• 3Toss the pasta with the shrimp mixture.

• By Sara Quessenberry, October 2008

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 540
• Fat 13g
• Sat Fat 4g
• Cholesterol 187mg
• Carbohydrate 67g
• Calories From Fat 21%
• Calcium
• Sodium 456mg
• Protein 34g
• Fiber 2g
• Sugar 3g

Quick Tip

Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

From RealSimple.com

Bacon-Wrapped Pork Loin with Cherries

This recipe serves 6

Hands-On Time 0h15m

Total Time 1h15m

Ingredients

• 1 2-pound piece boneless pork loin
• 1/2 teaspoon ground allspice
• black pepper
• 1/2 cup dried cherries, chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 tablespoon whole-grain mustard
• 6 slices bacon
• 1 tablespoon currant jelly
• 1 teaspoon red wine vinegar

Directions

• 1Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.
• 2In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.
• 3In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

• By Kate Merker, March 2009

Nutritional Information Servings Per Recipe 6

• Amount Per Serving

• Calories 293
• Fat 11g
• Sat Fat 4g
• Cholesterol 92mg
• Sodium 228mg
• Protein 35g
• Carbohydrate 12g
• Fiber 1g

Quick Tip

To freeze: After covering the pork with the cherry mixture and bacon, wrap it tightly in plastic wrap, place in a large freezer bag, and freeze for up to 3 months.
To cook: Thaw the pork overnight in the refrigerator. Gently pat the pork dry with paper towels and follow the roasting and glazing instructions.

From RealSimple.com

Chicken with Olives and Carrots

This recipe serves 4

Hands-On Time 0h20m

Total Time 0h50m

Ingredients

• 1 cup short-grain brown rice
• Kosher salt and black pepper
• 1 tablespoon olive oil
• 4 6-ounce boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• 1 onion, sliced
• 2 cloves garlic, smashed
• 1 1/2 cups low-sodium chicken broth
• 4 carrots, cut into 1/2-inch pieces
• 1/2 cup pitted kalamata olives
• 1/8 teaspoon crushed red pepper
• 1 cup fresh flat-leaf parsley, chopped

Directions

• 1In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
• 2Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.
• 3Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.
• 4Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.
• 5Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.

• By Sara Quessenberry, April 2009

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 465kcal
• Calories From Fat 20%
• Protein 41g
• Carbohydrate 49g
• Sugar 5g
• Fiber 5g
• Fat 11g
• Sat Fat 2g
• Calcium 102mg
• Iron 4mg
• Sodium 573mg
• Cholesterol 96mg

Quick Tip

This recipe is also delicious with long-grain white or jasmine rice.

From RealSimple.com

Turkey Meatloaf with Mashed Potatoes

This recipe serves 6

Hands-On Time 0h25m

Total Time 1h00m
]

Ingredients

• 1 1/2 pounds lean ground turkey
• 1 onion, chopped
• 1 bunch fresh spinach, thick stems removed and leaves chopped (about 4 cups)
• 1 cup flat-leaf parsley, chopped
• 1/2 cup whole-wheat bread crumbs
• 2 tablespoons Dijon mustard
• 1 large egg white
• kosher salt and black pepper
• 1/4 cup ketchup
• 2 pounds red potatoes, quartered
• 1 cup buttermilk
• 1 tablespoon olive oil
• 1/4 cup marinara sauce (optional)

Directions

• 1Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and 1/2 teaspoon each salt and pepper.
• 2Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.
• 3Meanwhile, place the potatoes in a large pot of cold water. Simmer until tender, 15 to 18 minutes. Drain the potatoes and mash in the pot with the buttermilk, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• 4Serve the meat loaf with the marinara sauce (if using) and potatoes.

• By Sara Quessenberry and Kate Merker, February 2009

Nutritional Information Servings Per Recipe 6

• Amount Per Serving

• Calories 376
• Calories From Fat 25%
• Protein 30g
• Carbohydrate 43g
• Sugar 7g
• Fiber 5g
• Fat 11g
• Sat Fat 3g
• Sodium 700mg
• Cholesterol 67mg

Quick Tip

Mixing spinach, whole-wheat bread crumbs, and lean turkey boosts the fiber and reduces the fat in this hearty classic. Buttermilk in the potatoes lowers the saturated fat.

From RealSimple.com