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Wellness-Boosting Chicken Soup
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Prep Time 20 MINUTES
Cook Time 30 MINUTES
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Instructions
  1. Heat oil in large pot on medium-high heat. Add vegetables, garlic, turmeric, salt and pepper; cook 4-5 min. or until softened. Stir in broth, lentils and quinoa; bring to boil. Cover. Cook on low heat 15-20 min. or until lentils are tender.
  2. Stir in sauce, chicken and kale; cook 5 minutes or until heated. Top each serving with 1 tablespoon yogurt and a light drizzle of olive oil.
Recipe Notes

Tips:

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.

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Quinoa Penne with Savory Tomato-Basil Sauce
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Prep Time 10 minutes
Cook Time 2 minutes
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Instructions
  1. Cook pasta as directed on package.
  2. Meanwhile, heat oil in large skillet on medium heat. Add shallots; cook 5-7 min. or until lightly browned stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 min. Stir in sauce and basil.
  3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 min. until heated through. Sprinkle with additional basil before serving.
Recipe Notes

Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in the pasta.

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Chicken Parm Meatballs
Instructions
  1. Combine chicken, sausage, 1 cup breadcrumbs, Parmesan and egg in large bowl. Shape into 12 (2-inch) meatballs.
  2. Heat large nonstick skillet lightly sprayed with olive oil on medium-high heat. Place meatballs in skillet; cook 5-7 min. or until lightly browned on all sides, turning frequently.
  3. Stir in sauce and water; reduce heat to medium. Cover and cook for 10 min. or until cooked through (165°F). Remove skillet from heat; sprinkle with mozzarella. Cover with lid for 1 min. or until cheese is melted.
  4. Meanwhile, toast remaining breadcrumbs in small nonstick skillet on medium heat for 3-4 min., or until golden brown, stirring frequently. Top meatballs with toasted breadcrumbs and basil before serving.
Recipe Notes

Tips:

A standard-sized ice cream scoop ensures evenly sized meatballs.

To serve this recipe as an appetizer, shape mixture into 24 (1-inch) meatballs. Gently brown meatballs in batches. Continue as directed.

Substitution: Prepare using RAGÚ® Simply Traditional Pasta Sauce

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Hearty Italian-Style Ramen with Rich Tomato Broth
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Prep Time 13 minutes
Cook Time 12 minutes
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Instructions
  1. Combine broth ingredients in large pot. Bring to boil on high heat. Reduce heat to low; cover to keep warm.
  2. Meanwhile, bring water and baking soda to boil in 8-quart pot. Add pasta; cook until done and drain well. Divide among 6 serving bowls. Arrange Toppings evenly over noodles. Top with hot broth.
Recipe Notes

Tips:

*Soft-Set 6-minute Eggs: This method of cooking eggs allows you to cook multiple eggs at once with fully cooked whites and runny molten yolks. Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min, transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week.

Adding baking soda to the pasta cooking water helps to give regular pasta a springy ramen noodle-like texture. Make sure to use a large pot with plenty of headspace, as the water will foam during cooking.

An average sized rotisserie chicken from the deli yields about 4-½ cups of meat.

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Cauliflower Crust Mix & Match Pizzas
Instructions
  1. Preheat oven to 425°F.
  2. Prepare pizza crust as directed on package. Place crust on rimmed baking sheet.
  3. Top crust evenly with ¼ cup each of sauce, meat and greens.
  4. Bake 4-5 min., or until cheese is just melted. Carefully slide finished pizza onto large cutting board or platter; cut into slices. Repeat with remaining crusts and toppings.
Recipe Notes

Tip:

Look for cauliflower pizza crusts in the freezer section of your grocery store.

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