What's Cookin'

Busy schedules ahead! Work, after school activities, household chores and everything else that keeps time at a premium makes easy cooking par for the course. That's what we suggest with this month's recipes. Easy to prepare, yummy in the tummy and they won't break the bank. A little different than the ordinary, they might also make your work-night meal feel like it's a weekend meal. Here's hoping! Enjoy!

Pasta with Ricotta
1 15-oz. container low-fat ricotta cheese
2⁄3  C. nonfat milk
1⁄2  C. grated parmesan cheese
2 tsp. olive oil
1 C. chopped onion
2 Tbsp. chopped garlic
1⁄2  C. chopped fresh basil
1⁄4  C. chopped fresh chives
1⁄4  C. chopped fresh parsley
12 oz. fusilli

Blend ricotta, milk and Parmesan in processor until smooth. Heat oil in large pan. Saute onions in pan until translucent. Add garlic and saute 2 minutes. Add ricotta mixture, basil, chives and parsley. Stir until heated through. Mix in pasta and season to taste.

Baked Chicken Poupon
(Grey Poupon recommends their Smooth Dijon Mustard. I prefer their Grainy Mustard)
4 Tbsp. Grey Poupon Grainy Dijon Mustard
2 Tbsp. oil
1 tsp. garlic powder
1⁄2  tsp. Italian seasoning
1 lb. boneless, skinless chicken breasts

Mix mustard, oil, garlic powder and Italian seasoning in a large bowl. Add chicken, mixing to coat. Bake at 375°F for 20 minutes or until done.

Tortellini Salad
2 9-oz. packages refrigerated tortellini
1⁄4  C. white wine vinegar
3 Tbsp. olive oil
1 tsp. sugar
1 medium red pepper, cut into thin strips
1 medium yellow pepper, cut into thin strips
1 medium tomato, seeded and diced
1 16-oz. marinated artichoke hearts, drained and cut in half
2 bunches arugula, about 3 cups

Prepare tortellini as directed. Drain well.

In a large bowl, mix vinegar, olive oil and sugar. Add red and yellow peppers, tomato, artichokes and tortellini. toss. Cover and refrigerate.

Ready to serve? Tear arugula into bite-size pieces and toss with tortellini mixture. Yum!

Horseradish Cream
(Perfect for Baked Potatoes or Grilled/Baked Salmon.)
1⁄2  C. sour cream
2 Tbsp. horseradish
2 Tbsp. fresh dill, chopped

Mix ingredients in a small bowl. Refrigerate until ready to serve.

Apple-Cranberry Crisp
1 1⁄2  lbs. tart green apples, peeled cored, cut into 3/4 inch pieces
3 C. fresh or frozen cranberries
2⁄3  C. sugar
4 Tbsp. flour
1 tsp. ground cinnamon
1⁄2  tsp. ground nutmeg
3⁄4  C. old-fashioned rolled oats
2 Tbsp. firmly packed golden brown sugar
3 Tbsp. butter, cut into pieces, room temperature

Preheat oven to 375°F. Toss apples, cranberries, 2⁄3  C. sugar, 2 Tbsp. flour, cinnamon and nutmeg to blend in large bowl. Transfer to 8x8x2-inch glass baking dish. Let stand 15 minutes.

Combine oats, brown sugar and remaining 2 Tbsp. flour in medium bowl. Add butter and stir until moist clumps form. Sprinkle topping over filling. Bake until topping is golden brown and filling bubbles. Cool slightly. Serve warm or cold......delish with yogurt or ice cream!