5-Ingredient Recipes for Busy Cooks
Simple recipes and speed-cooking tips for everyday meals.
5-Ingredient Recipes continued...
Salt and pepper to taste (optional)
4 pinches ground nutmeg OR 3 tablespoons chopped fresh parsley
- In large nonstick saucepan, cook pasta until al dente. Drain pasta and set aside in a medium bowl.
- In same nonstick saucepan, melt butter until golden brown and fragrant. Stir in the fat-free half-and-half and grated cheese; bring mixture just to a simmer. Stir in drained noodles and toss to combine. Add salt and pepper, if desired.
- Serve each portion with parsley or ground nutmeg sprinkled over the top.
Yield: 4 servings
Nutrition Information: Per serving: 362 calories, 19 g protein, 48 g carbohydrate, 10 g fat, 6 g saturated fat, 30 mg cholesterol, 5 g fiber, 470 mg sodium. Calories from fat: 25%.
Easy Spanish Tortilla
2 teaspoons olive oil
1/2 pound red or yellow potatoes, cut into 1/8-inch slices (about 1 1/3 cups)
1/2 cup thinly sliced bell pepper (red, orange or yellow)
1/2 cup thinly sliced sweet or yellow onion
1 cup Egg Beaters with yolk (or any of the flavored Egg Beater options like Cheese & Chives), OR use 2 eggs blended with 1/2 cup of egg substitute
- Preheat oven to 375 degrees. In medium, nonstick 9- or 10-inch skillet or frying pan, heat olive oil over medium heat. Add potato slices, bell pepper and onion. Add salt and pepper to taste, if desired. Cover skillet and cook, stirring occasionally, until potatoes are crisp (8-10 minutes.)
- Pour egg substitute over vegetables in skillet and gently stir to help the egg reach every nook and cranny of the skillet. Cover skillet and continue to cook over LOW heat (or simmer, if your stove runs hot) until tortilla is set (about 8 minutes). Cut tortilla into 4 wedges and serve.
Yield: 2 servings (2 wedges per serving)
Nutritional Information: Per serving: 249 calories, 16 g protein, 31 g carbohydrate, 7 g fat, 1.5 g saturated fat, 107 mg cholesterol, 4 g fiber, 234 mg sodium. Calories from fat: 25%.
14-ounce package Turkey Polska Kielbasa (such as Hillshire Farm), diced; or you can substitute soy or chicken sausage
24-ounce jar marinara sauce (such as Bertolli Olive Oil, Basil & Garlic)
9 whole-wheat blend lasagna noodles, uncooked
15-ounce container part-skim ricotta cheese
2 cups shredded, reduced-fat 4-cheese Italian cheese (such as Sargento); or substitute part-skim mozzarella
- Preheat oven to 350 degrees. Start heating a large nonstick frying pan over medium-high heat. Add diced sausage and cook, stirring frequently, until lightly brown. Turn off heat and set aside.
- Pour marinara sauce into a 4-cup measure and add enough water to make 4 cups (about 1 1/2 cups water). Pour 1 cup of this sauce over the bottom of a 13x9-inch baking dish.
- Lay three uncooked lasagna strips lengthwise over sauce. Pour another cup of sauce evenly over the top of the noodles, then dot evenly with half the ricotta cheese. Sprinkle half the shredded Italian cheese blend over the top.
- Lay three more uncooked lasagna strips lengthwise over the top. Cover with another cup of sauce. Spoon the diced kielbasa over this, then dot with remaining ricotta cheese. Lay the last three lasagna strips in dish, pour remaining sauce over the top, and sprinkle with remaining shredded cheese.
- Cover with foil and bake 45 minutes. Remove foil and bake 10 more minutes or until lasagna is hot and bubbly. Let stand 10 minutes before serving.