Cheesy baked pasta with Spinach & Artichokes

I found this one in the Real Simple.

8 oz mezzi rigatoni (or some other short pasta)
1 14 oz can artichoke hearts, rinsed and quartered
1 9 oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan (1 oz)
2 cups grated mozzarella (8 oz)
Black pepper
(12 oz crab meat optional)

*Cook pasta according to directions, drain and return to the pot.
*Heat broiler
*Add artichokes, spinach, Paremesan, half the mozzarella and 1/4 tsp pepper to the pasta. Toss to combine.
*Transfer the mixture to a shallow 2 qt (or 8" square) broiler proof baking dish and sprinkle with remaining mozzarella. Broil until cheese is browned in spots, 2 to 3 minutes.

(The 2nd time I made this, I put in crab meat. Oh, that was yummy.)

30 minute Paella

This is from my new Favorite Brand Name Made Simple: Chicken book.

2 tbsp olive oil
1 (10 oz) pkg chicken flavored rice/vermicelli mix
1/4 tsp red pepper flakes
3 1/2 cups water
1 (10 oz) pkg refrigerated fulled cooked diced chicken breast
1 (8 oz) pkg medium raw shrimp, peeled
1 cup frozen peas
1/4 cup diced roasted red pepper

Heat oil in large skillet over medium heat. Add rice mix and red pepper. cook and stir 2 minutes or until vermicelli is golden.

Add water, peas, roasted pepper and vermicelli seasoning packet. Bring to a boil. Reduce heat to low. Cover; cook 10 minutes or until rice is tender.

Add chicken and shrimp about 5 minutes before serving. (Don't let the chicken and shrimp sit in the mix with the lid on too long or it will overcook.)

Serves 6


Simple and just as pretty as the picture in the magazine!

Cornmeal-Crusted Tilapia Sandwiches

A Weight Watcher's recipe

Coleslaw
3 tbsp light mayonnaise
1 tsp minced chipotle chile, canned in adobo sauce
(I opt out of the chipotle business)
3 cups packaged cabbage-and-carrot coleslaw

Fish
3 tbsp yellow cornmeal
1/4 tsp freshly ground black pepper
4 (3 oz) tilapia fillets
1/8 tsp salt
1 tbsp canola oil
4 (1.8 oz) white-wheat hamburger buns

Directions:
(I generally skip the coleslaw)
Combine mayonnaise and chile in a large bowl; add cabbage-and-carrot coleslaw, and toss to coat. Set aside.

Combine cornmeal and black pepper in a shallow dish. Sprinkle fish with 1/8 tsp salt; dredge in cornmeal mixture.

Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.

Divide fish evenly between buns. Top with coleslaw mixture.

Serves 4
5 pts per serving

Mango Tango Tilapia

A Polaner Recipe

Salsa:

1 cup chopped mango or nectarine

1/4 cup sugar free orange marmalade or sugar free pineapple preserves

1/4 cup chopped red bell pepper

1 Tbsp chopped green onion

2 Tbsp lime juice

2 Tbsp fresh chopped cilantro

Fish:

1 tsp chili powder (I use cumin.)

1/2 tsp pepper

1/8 tsp salt

1 Tbsp olive oil

4 fillets (about 1 lb) tilapia, catfish, cod or orange roughy

Combine all salsa ingredients in a small bowl & refrigerate.
Combine chili powder, pepper and salt; sprinkle on both sides of fish fillets.
Heat oil in large skillet over medium heat.
Cook fillets 3 to 5 minutes per side or until fish is opaque in center.
Serve each fillet with salsa.

Serves 4 (4 oz fish and 1/3 cup salsa)
Calories: 182
Total fat: 6g
Carbohydrate: 14 g
Fiber: 1 g

YUMMY!