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Nutritional information per serving:
Calories 230 (43% from fat) • carb. 26g • pro. 8g • fat 11g
sat. fat 5g • chol. 23mg • sod. 333mg • calc. 10mg • fiber 4g
Baked Rigatoni with Chicken Sausage,
Broccoli, and Peppers
A quick comforting dinner with tons of rich flavors. Any type of cut pasta will
work, but we like the rigatoni for its larger, hollow shape.
Makes six to eight servings
5 ounces broccoli florets
6 ounces cooked Italian chicken sausage, cut into ½-inch rounds
½ red bell pepper, sliced
½ medium onion, sliced
2 garlic cloves, finely chopped
1 teaspoon olive oil
¼ teaspoon kosher or sea salt, divided
¼ teaspoon freshly ground black pepper, divided
½ pound dried rigatoni pasta, cooked according to manufacturer’s
instructions
¾ cup ricotta
8 ounces mozzarella cheese, shredded
¼ cup grated Parmesan
4 to 6 basil leaves, roughly torn
nonstick cooking spray
1. Preheat the toaster oven to 400°F on the Bake setting with the rack in position
A. Line the baking tray with aluminum foil.
2. Put the broccoli, sausage, pepper, onion and garlic on the prepared baking
pan. Toss with the oil and a pinch each of the salt and pepper. Roast in
preheated oven for about 15 minutes, or until sausage and vegetables have
browned. Reduce temperature to 350°F.
3. In a large mixing bowl, toss the roasted sausage and vegetables, and the
remaining ingredients, until well combined.
4. Lightly coat a two-quart baking dish with nonstick cooking spray. Add the
pasta mixture. Cover with aluminum foil and bake in the preheated oven for
about 30 to 40 minutes, or until cheeses are hot and bubbling.
If a browned top is desired, uncover for the last 5 to 10 minutes.
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g
sat. fat 7g • chol. 40mg • sod. 383mg • calc. 341mg • fiber 1g
Herb-Crusted Beef Tenderloin
The Dijon-herb rub is a great recipe to keep on hand.
It is perfect for this tenderloin, but also excellent for lamb.
Makes six servings
1½ pounds trimmed beef tenderloin roast (preferably top cut)
½ teaspoon kosher or sea salt, divided
½ teaspoon freshly ground black pepper, divided
3 garlic cloves
2 stalks fresh thyme, stems discarded
1 stalk fresh rosemary, stem discarded
1 stalk fresh oregano, stem discarded
½ teaspoon dried tarragon
3 tablespoons extra virgin olive oil
2 tablespoons Dijon-style mustard
1. Preheat the toaster oven to 375°F on the Bake setting with the rack in position
A. Line the baking pan with aluminum foil.
2. Pat beef dry with paper towels. Rub with ¼ teaspoon each of the salt and
pepper; reserve.