Tuna and Olive Pasta Salad

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: Makes 4 servings (serving size: 1 1/4 cups)

Ingredients

8 ounces(1/2 box) whole-wheat penne pasta
1/4 cupstore-bought pesto
1 (6-ounce) can oil-packed tuna, drained
1/4 cuppitted Kalamata olives
Preparation

1. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Drain pasta, run under cold water, and return to pot.

2. In a bowl, whisk together pesto and 2 tablespoons reserved pasta water; toss with pasta, tuna, olives, and 1/4 teaspoon freshly ground black pepper in pot. Chill, if desired; serve.

Calories per serving:365
Fat per serving:12.9g

Spaghetti with asparagus and lemon

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: Makes 4 servings (serving size: 2 1/4 cups)

Ingredients

1 (1-pound) box whole-wheat spaghetti
1 lemon
1 (1-pound) bunch asparagus
1/2 cupfinely grated Parmesan cheese, divided
1 tablespoonolive oil
Preparation

1. Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water. While pasta cooks, grate zest from lemon and squeeze 2 tablespoons juice into a small dish. Trim asparagus; peel into ribbons with a vegetable peeler.

2. Return pasta to pot; toss with asparagus, lemon zest and juice, 1/4 cup cheese, oil, 1/4 teaspoon each salt and freshly ground pepper, and enough pasta water to make a thin sauce. Divide among 4 bowls; top each with 1 tablespoon Parmesan.


Calories per serving:
500
Fat per serving:
9.2g

Grilled Balsamic Bruchetta Chicken

4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture.Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.           - Emily

Italian Chicken and Rice

I cube butter, melted in bottom of baking dish

1 8 ounce package cream cheese

1 can cream of chicken soup

1 package good seasons Italian dressing mix

4 chicken breasts

Place ingredients into covered baking dish. Bake for 2 hours at 325 degrees. Stir sauce midway through. Serve over hot rice.                                       - Emily Munk