Chicken and Gnocchi with Squash

Ingredients

• 1 1-lb. pkg. shelf-stable potato gnocchi
• 1 small acorn squash, halved and seeded
• 14 to 16 oz. chicken breast tenderloins
• 3/4 cup chicken broth
• 1 Tbsp. chopped fresh sage
• 2 Tbsp. milk
• Tiny whole sage leaves
• Grated nutmeg (optional)

Directions

1. Prepare gnocchi according to package directions. Drain. Cover and keep warm.

2. Meanwhile, place squash, cut sides down; in a microwave-safe baking dish with 2 tablespoons water. Microcook, covered, on high (100 percent power) 7 to 10 minutes; rearrange once. Let stand, covered, 5 minutes.

3. Sprinkle chicken with salt and pepper. In large skillet cook chicken in 1 tablespoon hot oil over medium heat 6 to 8 minutes, until no longer pink. Remove; cover, keep warm.

4. Scrape flesh from squash; mash. Transfer to hot skillet; stir in broth and chopped sage. Bring to boiling; simmer 1 minute. Stir in milk. Spoon into bowls. Top with chicken and gnocchi; sprinkle sage and nutmeg. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Cheesy Chicken and Noodles

Ingredients

• 12 ounces wide egg noodles
• 2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods)
• 1 16-ounce jar light Parmesan-Alfredo pasta sauce
• 1 9-ounce package frozen cooked chicken breast strips, thawed
• 1 4-1/2-ounce can sliced mushrooms, drained
• 2 tablespoons dry white wine, dry sherry, chicken broth, or milk
• Milk, optional
• Grated Parmesan cheese

Directions

1. In a 4-quart Dutch oven, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven.

2. Stir in sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Beefy Bagel Sandwiches

Ingredients

• 8 sliced dried tomatoes or dried tomato halves (not oil-packed)
• 12 oz. beef sirloin steak, about 3/4--inch thick
• 2 Tbsp. olive oil
• 1 small red onion, sliced thin
• 4 square bagels, split
• 1/4 cup mayonnaise
• 1 cup mixed salad greens

Directions

1. Preheat broiler. Place tomatoes in small bowl; cover with water. Microcook on 100 percent power (high) for 1 minute. Brush steak and onion slices with oil; sprinkle with salt and pepper. Arrange on unheated rack of broiler pan. Broil, 3 to 4 inches from heat, 12 to 16 minutes or until desired doneness, turning once. Thinly slice beef across grain in bite-size strips.

2. Drain tomatoes. Spread mayonnaise on bagels; fill with sliced beef and onions, tomatoes, and greens. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Balsamic Pork and Dumplings

Ingredients

• 1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
• 12 oz. green and/or wax beans, trimmed (3 cups)
• 1 1 lb. pork tenderloin
• 2 Tbsp. olive oil
• 1/2 cup balsamic vinegar
• 2 tsp. chopped fresh rosemary (optional)

Directions

1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.

2. Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.

3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Chicken and Asparagus Skillet Supper

Ingredients

• 8 skinless, boneless chicken thighs
• 3 slices bacon, coarsely chopped
• 1/2 cup chicken broth
• 1 lb. asparagus spears, trimmed
• 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
• 4 green onions, cut in 2-inch pieces

Directions

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).

2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli Howells

Tilapia with Grape Chutney

Ingredients

• 4 4-oz. fresh or frozen skinless tilapia or sole fillets
• Salt and pepper
• 2 Tbsp. cooking oil
• 1 cup seedless green grapes
• 1/2 cup tropical blend mixed dried fruit bits
• 1/3 cup sliced green onions
• 1/3 cup apricot spreadable fruit
• Cooked brown rice (optional)

Directions

1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper.

2. In a 12-inch skillet heat oil over medium-high heat; add fish. Cook 3 to 4 minutes or until fish flakes easily, turning once. Meanwhile, halve grapes.

3. Transfer fish to platter; keep warm. Add grapes, fruit bits, onions, and spreadable fruit to skillet; cook and stir 2 minutes. Season to taste with salt and pepper. Serve sauce over fish. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Spinach Tortellini with Beans and Feta

Ingredients

• 1 9-oz. pkg. refrigerated cheese-filled spinach tortellini
• 1 15-oz. can cannellini (white kidney) beans, rinsed and drained
• 3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 oz.)
• 2 Tbsp. olive oil
• 1 large tomato, chopped
• Ground black pepper
• 4 cups baby spinach

Directions

1. Cook tortellini according to package directions. Drain and; return to pan.

2. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.

3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.

From Better Homes and Gardens

Submitted by Shelli