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Let creamy penne keep guests toasty


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McCORMICK.COM
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Date published: 10/31/2012

SUNDAY (Family)

Make it an easy meal today with baked ham at the center of the plate. Accompany the family favorite with a delicious dish, green beans and potatoes with rosemary and lemon zest (see recipe). Alongside, add tomato wedges and deviled eggs.

Dessert will be special with your ambrosia.

In a large bowl, combine 1 (24-ounce) jar drained, refrigerated citrus salad in extra-light syrup, 2 cups fresh pineapple chunks, 1 cup seedless red grapes (halved), cup orange juice and 1 teaspoon pure vanilla extract; toss gently to mix.

To serve, add cup miniature marshmallows and 2 tablespoons shredded coconut.

Spoon into dessert dishes. Top with more marshmallows and coconut. Garnish with maraschino cherries. Yum.

;">Plan ahead: Save enough ham and ambrosia for Monday.

;"> Shopping list: Ham to bake, red potatoes, olive oil, garlic, fresh rosemary, lemon, crushed red pepper, fresh green beans, coarse salt, tomatoes, deviled eggs, jarred refrigerated citrus salad in extra-light syrup, fresh pineapple, seedless red grapes, orange juice, pure vanilla extract, miniature marshmallows, shredded coconut, maraschino cherries.

MONDAY (Heat and Eat)

Make ham and brie sandwiches for an easy meal. Spread pesto on sliced Italian bread, top with the leftover ham, brie cheese slices and arugula. Serve with baked chips. Enjoy the leftover ambrosia for dessert.

;"> Shopping list: Pesto, Italian bread, brie cheese, arugula, baked chips.

TUESDAY (Express)

You can have tomato soup with spinach and corn on the table in no time. Prepare 2 (10-ounce) cans condensed tomato soup according to directions using 1 percent milk.

Add 1 (10-ounce) package frozen (thawed) chopped spinach and 1 cup of frozen (thawed) corn. Heat all the way through. Serve with a lettuce wedge and cheese toast. Enjoy pears for dessert.

;">Shopping list: Canned condensed tomato soup, 1 percent milk, frozen chopped spinach, frozen corn, lettuce, any bread and any cheese for cheese toast, pears.

WEDNESDAY (Meatless)

Ziti with red peppers and almonds (see recipe) makes a great no-meat meal. Serve the pasta with a mixed green salad and garlic bread.

For a light dessert, raspberry sorbet is perfect.

;">Plan ahead: Save enough sorbet for Saturday.

;"> Shopping list: Ziti pasta, panko bread crumbs, slivered almonds, jarred roasted red bell peppers, olive oil, Italian seasoning, Parmesan cheese, fresh basil, salad greens, garlic bread, raspberry sorbet.

THURSDAY (Budget)


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GREEN BEANS AND POTATOES WITH ROSEMARY AND LEMON ZEST

Prep time: 15 minutes Cooking time: 5 minutes Makes 6 servings

1 pounds cooked red potatoes 2 tablespoons olive oil 1 tablespoon garlic, minced 1 tablespoons finely chopped fresh rosemary Coarse salt to taste 1 teaspoon lemon zest (yellow part only) teaspoon crushed red pepper 1 pound fresh green beans, trimmed and blanched 2 teaspoons fresh lemon juice

Directions: 1. Quarter cooked potatoes lengthwise; set aside. 2. In large nonstick skillet, heat oil on medium; add garlic and cook 30 seconds. Add rosemary, lemon zest and crushed red pepper; cook 1 minute or until fragrant. 3. Add potatoes and green beans; cook vegetables 4 minutes or until hot and coated with seasoning. 4. Sprinkle with lemon juice. 5. Season with salt and serve warm.

Nutritional information per serving: 154 calories, 4 grams protein, 5 grams fat (27 percent calories from fat), 0.7 gram saturated fat, 26 grams carbohydrate, no cholesterol, 12 milligrams sodium, 5 grams fiber

ZITI WITH RED PEPPERS AND ALMONDS

Prep time: 15 minutes Cooking time: for the pasta Makes 6 servings

1 pound ziti pasta 1 cup panko bread crumbs cup toasted slivered almonds, chopped 3 tablespoons olive oil 1 cup roasted red bell peppers, julienned 1 teaspoon Italian seasoning cup freshly grated Parmesan cheese cup chopped fresh basil

Directions: 1. Cook pasta according to directions; drain; place in bowl. 2. Add bread crumbs, almonds, peppers, oil and Italian seasoning to pasta; toss to mix. 3. Garnish each serving with cheese and basil. Nutritional information per serving: 446 calories, 16 grams protein, 13 grams fat (27 percent calories from fat), 3 grams saturated fat, 66 grams carbohydrate, 9 milligrams cholesterol, 194 milligrams sodium, 3 grams fiber

CHICKEN AND PENNE WITH CREAMY PARMESAN AND SUN-DRIED TOMATOES

Prep time: 15 minutes Cooking time: less than 15 minutes, plus pasta Makes 5 servings

8 ounces penne pasta 2 tablespoons butter 1 pound chicken tenders, cut into 1-inch pieces 1 (14.5-ounce) can undrained no-salt-added petite diced tomatoes 1 package Gourmet Creamy Parmesan and Sun-Dried Tomato Chicken Penne Recipe and Seasoning Mix (such as McCormick) 1 cup half-and-half cup freshly grated Parmesan cheese

Directions: 1. Cook pasta according to directions; drain. 2. Meanwhile, melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 minutes, or until lightly browned. 3. Add seasoning mix, tomatoes and half-and-half. Bring to boil, stirring constantly with wire whisk until well blended. 4. Reduce heat to low; simmer 5 minutes then stir in pasta and Parmesan; toss to coat. Nutritional information per serving: 451 calories, 30 grams protein, 15 grams fat (32 percent calories from fat), 8.4 grams saturated fat, 43 grams carbohydrate, 95 milligrams cholesterol, 796 milligrams sodium, 2 grams fiber



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