creamy-pastaFour tasty weeknight recipes that require minimal time, effort and ingredients

VEGETARIAN
creamy pasta with leeks, peas & parmesan

ACTIVE: 25 MIN I TOTAL: 25 MIN I SERVES 4

12 oz or ecchiette pasta
1 10-oz pkg frozen peas
1 lemon
2 Tbsp olive oil
4 leeks (white and light green parts only), sliced into half-moons
Kosher salt and pepper
3/4 cup heavy cream
1/8 tsp freshly grated nutmeg (optional)
2 Tbsp fresh tarragon, chopped
1/4 cup grated Parmesan (1 oz)


1 Cook the pasta according to package directions, adding the peas during the last 2 minutes of cooking; drain

2 Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on a diagonal.

3 Heat the oil in a large skillet over medium heat. Add the leeks, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the cream, lemon zest and nutmeg, if using, and simmer until slightly thickened, 2 to 3 minutes.

4 Add the pasta and peas to the skillet and toss to combine; fold in the tarragon. Sprinkle with the Parmesan before serving.

PER SERVING: 643 CAL, 25 G FAT (11 G SAT FAT), 64 MG CHOL, 435 MG SOD, 19 G PRO, 88 G CAR, 9 G SUGAR, 8 G FIBER.

PREP TIP: To thoroughly clean leeks, place the cut pieces into a bowl of cold water, swish them around, and lift them out with a slotted spoon, leaving the grit behind in the water. Drain and repeat until the water is clear.



UNDER 400 CALORIES
smoky shrimp & gritssmoky-shrimp

ACTIVE: 20 MIN I TOTAL: 20 MIN I SERVES 4

1 cup grits
2 oz spanish chorizo (cured sausage), thinly sliced
1 onion, chopped
2 cloves garlic, thinly sliced
1 1/2 lb medium shrimp, peeled and deveined
Kosher salt and pepper
1 lb plum tomatoes, chopped
Chopped fresh flat-leaf parsley, for serving

1 Cook the grits according to package directions.

2 Meanwhile, heat a large skillet over medium-high heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onion and cook, stirring often, for 4 minutes, stir in the garlic.

3 Season the shrimp with 1/4 tsp each salt and pepper. Add them to the skillet and cook, tossing occasionally, until opaque throughout, about 3 minutes.

4 Add the tomatoes and toss to combine. Spoon the shrimp and tomato mixture over the grits and sprinkle with the parsley, if desired.

PER SERVING: 389 CAL, 7 G FAT (2 G SAT FAT), 266 MG CHOL, 554 MG SOD, 42 G PRO, 39 G CAR, 4 G SUGAR, 4 G FIBER



MAKE-AHEADeasy-chicken-enchiladas
easy chicken enchiladas


ACTIVE: 25 MIN I TOTAL: 35 MIN I SERVES 4

Kosher salt and pepper
2 6-oz boneless, skinless cicken breasts
1 Tbsp olive oil
1 onion, chopped
1 poblano or green bell pepper, thinly sliced crosswise
1 cup fresh or frozen corn kernels
1/4 cup lowfat sour cream
1/2 cup fresh cilantro, roughly chopped
4 oz Muenster or Monterey Jack cheese, grated (1 cup)
8 6-in. corn tortillas
1 cup mild salsa verde (green salsa)


1 Heat oven to 450°F. Fill a medium saucepan half way with water. Bring to a boil; add 1 tsp salt. Add the chicken, reduce heat and simmer until the chicken is cooked through, 10 to 12 minutes. Transfer to a plate and let cool for 5 minutes; shred into pieces.

2 Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, poblano, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream, then fold in the chicken, cilantro and 1/2 cup of the cheese.

3 Wrap the tortillas in a damp paper towel and microwave on high in 20-second intervals until pliable. Spread 1/2 cup of the salsa in a 9 x 13-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam-side down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.

PER SERVING: 441 CAL, 18 G FAT (7 G SAT FAT), 80 MG CHOL, 957 MG SOD, 31 G PRO, 40 G CAR, 8 G SUGAR, 5 G FIBER

MAKE-AHEAD TIP: The unbaked enchiladas can be refrigerated for up to 1 day. Cook at 400°F until heated through and begining to brown, 15 to 20 minutes.



SLOW COOKERAsian-braised-pork
asian braised pork


ACTIVE: 10 MIN I TOTAL: 6 HR ON HIGH OR 8 HR ON LOW I SERVES 4

1/4 cup low-sodium soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 cup plus 1 Tbsp brown sugar
1 2-in. piece fresh ginger, half thinly sliced and half grated
2 1/2 lb boneless pork shoulder, trimmed and cut into 2-in. pieces
1 cup long-grain white rice
1/4 cup rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half-moons
1/4 sweet onion, thinly sliced


1 In a 5-to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 cup of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.

2 Thirty minutes before serving, cook the rice according to package directions. In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and 1/4 tsp each salt and pepper. Add the cucumber and onion and toss to combine.

3 Spoon the pork over the rice and serve with the cucumber salad.

PER SERVING: 641 CAL, 16 G FAT (6 G SAT FAT), 166 MG CHOL, 822 MG SOD, 56 G PRO, 64 G CAR, 19 G SUGAR, 2 G FIBER

PREP TIP: Add extra Asian flair by substituting the allspice with Chinese Five Spice powder, typically a blend of star anise, cinnamon, cloves, Szechuan peppercorns and fennel seed. You'll find it in the spice aisle of most supermarkets.