1. Let’s Make A Meal

2. MENUMENU Desserts Main Dishes Side Dishes

3. MAIN DISHES Penne with Chicken and Wild Mushrooms Calories 606 Total Fat 25 g Honey-Ginger Crusted Chicken Calories 127 Total Fat 3 g RECIPE

4. Penne With Chicken and Wild Mushrooms Ingredients 3 stalks celery, cut up 1 medium onion, peeled and cut into thick slices 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground ginger 1 4-pound roasting chicken 1/2 cup water 10 dried tomato halves 12 ounces penne or mostaccioli 3 tablespoons extra-virgin olive oil 3/4 to 1 pound wild mushrooms, sliced 3 tablespoons balsamic vinegar 1/2 cup cherry tomatoes, halved Salad greens Water or dry red wine Directions

5. Penne With Chicken and Wild Mushrooms Directions 1. Place celery and onion in a roasting pan. Combine paprika, salt, pepper, and ginger; rub mixture over chicken. Place chicken on top of vegetables, and roast, uncovered, in a 400 degree F oven for 1-1/2 hours or until chicken is no longer pink and the drumsticks move easily in their sockets. Remove chicken from pan and reserve pan drippings. Let chicken cool about 30 minutes or until easy to handle. Cut meat into bite-size pieces to make 2 cups chicken. Save any remaining chicken and use for another purpose. 2. Meanwhile, bring 1/2 cup water to boiling in a small saucepan. Add dried tomato halves. Cover, remove from heat and let stand about 20 minutes or until softened. Puree the mixture in a blender and add water or red wine to equal 1/2 cup, if necessary. Set aside. 3. Cook pasta in a large amount of boiling salted water for 13 minutes or until tender. Drain, rinse, and set aside. 4. Heat olive oil in a skillet. Cook mushrooms in oil until tender; add to drained pasta. In the same skillet, heat 1/4 cup of the pan drippings from chicken, the pureed dried tomatoes, and vinegar. Discard the remaining pan drippings. Add chicken pieces, tossing to coat, then add the chicken mixture and cherry tomatoes to the pasta mixture. Do not chill. (Salad may be held at room temperature for up to 30 minutes.) To serve, line a platter with salad greens and top with the pasta mixture. Makes 6 servings. Ingredients

6. Honey-Ginger Crusted Chicken Ingredients Nonstick cooking spray 4 small skinless, boneless chicken breast halves (12 ounces total) 1 tablespoon honey 1 tablespoon orange juice 1/4 teaspoon ground ginger 1/4 teaspoon black pepper Dash ground red pepper (optional) 3/4 cup cornflakes, crushed (about 1/3 cup) 1/2 teaspoon dried parsley flakes Directions

7. Honey-Ginger Crusted Chicken Directions 1. Spray a shallow baking pan with nonstick spray. Place chicken breasts in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired). Brush honey mixture over chicken. Combine cornflakes and parsley flakes. Sprinkle cornflake mixture over chicken to coat. 2. Bake, uncovered, in a 350 degree F oven for 18 to 20 minutes or until chicken is tender and no longer pink (170 degrees F). Makes 4 servings. Ingredients

8. SIDE DISHES Baked Stuffed Tomatoes Calories 86 Total Fat 4 g Sesame Asparagus Calories 21, Total Fat 1 g RECIPE

9. Baked Stuffed Tomatoes Ingredients 4 medium tomatoes 2 cloves garlic, minced 1 tablespoon margarine 1/2 cup chopped green sweet pepper 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 3/4 cup croutons 2 tablespoons snipped fresh parsley Directions

10. Baked Stuffed Tomatoes Directions 1. Cut a 1/2-inch slice from the top of each tomato; discard tops. Scoop out pulp; discard seeds. Coarsely chop pulp (should have about 1 cup). Set aside. 2. In a medium skillet cook garlic in margarine for 30 seconds. Stir in tomato pulp, green pepper, and basil. Cook for 2 minutes or until green pepper is crisp-tender. Stir in croutons and parsley. 3. Spoon crouton mixture into tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate. 4. Bake, uncovered, in a 350 degree F. oven for 10 to 15 minutes or until heated through. Makes 4 servings. Ingredients

11. Sesame Asparagus Ingredients 1 pound fresh asparagus spears, trimmed 2 tablespoons reduced-sodium soy sauce 1/4 teaspoon toasted sesame oil Sesame seeds, toasted Directions

12. Sesame Asparagus Directions 1. In a covered large saucepan, cook asparagus in boiling water for 1 minute. Using tongs, transfer asparagus to a large bowl of ice water. Let stand for 2 minutes. Drain well and pat dry with paper towels. Place asparagus in a large resealable plastic bag. 2. In a small bowl, whisk together soy sauce and sesame oil; pour over asparagus. Seal bag. Chill for 1 to 4 hours. Drain, discarding soy sauce mixture. To serve, sprinkle asparagus with sesame seeds. Ingredients

13. DESSERTS Red, White and Blue Parfaits Calories 129 Total Fat 3 g Chocolate Chip-Ice Cream Calories 410 Total Fat 23g RECIPE

14. Red, White and Blue Parfaits Ingredients 1 8-ounce carton vanilla low-fat yogurt 1/4 teaspoon almond extract or 1/2 teaspoon vanilla 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed 3 cups fresh raspberries and/or cut-up fresh strawberries 3 cups fresh blueberries Directions

15. Red, White and Blue Parfaits Directions 1. In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping. 2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings. Make-Ahead Directions Prepare parfaits as directed through Step 2. Cover and chill for up to 1 hour. Ingredients

16. Chocolate Chip-Ice Cream Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix 1/2 cup butter or margarine, softened 1 egg 1 bottle (7.25 oz) chocolate topping that forms hard shell 1 container (1.5 quart) chocolate chip- cookie dough ice cream (6 cups) Directions

17. Chocolate Chip-Ice Cream Directions 1. Heat oven to 375 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. 2. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. 3. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. 4. Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set. 5. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust. 6. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer. Ingredients