Main Dish

Spinach and Orzo Salad

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Submitted by Suzy Bonnah from Allrecipes.com

* 1 (16 ounce) package uncooked orzo pasta
* 1 (10 ounce) package baby spinach leaves, finely chopped
* 1/2 pound crumbled feta cheese
* 1/2 red onion, finely chopped
* 3/4 cup pine nuts
* 1/2 teaspoon dried basil
* 1/4 teaspoon ground white pepper
* 1/2 cup olive oil
* 1/2 cup balsamic vinegar

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Note: Makes a lot! Could feed a small army!

Rice, Lentil, and Spinach Pilaf

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From Weight Watchers’ Simply Delicious Cookbook

· 1 teaspoon olive oil

· 2 shallots, minced

· ¾ cup brown basmati rice

· 2 14 cups low-sodium vegetable broth

· ½ cup lentils, picked over, rinsed, and drained

· 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

· ½ cup dried cranberries

· ¼ teaspoon salt

· ¼ tsp. freshly ground pepper

· ¼ cup pine nuts

Heat the oil in a large nonstick saucepan, then add the shallots. Sauté until softened, 3-4 minutes. Add the rice, and sauté, until the rice is lightly browned, about 3 minutes.

Add the broth and lentils, bring the mixture to a boil. Reduce the heat and simmer, covered, 30 minutes. Stir in the spinach, cranberries, salt, and pepper; simmer, covered, until the rice is tender, 10-15 minutes. Fluff the mixture with a fork and stir in the nuts.

Serves 4 as a main dish.

Turkey Supreme

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· 7 ounces elbow macaroni, cooked and drained

· 1 Tablespoon cooking oil

· 1 pound ground turkey

· 1 medium onion, chopped

· 1 clove garlic, finely chopped

· 1 (15 ounce) can tomato sauce

· 1 Tablespoon grated Parmesan cheese

· ½ teaspoon dried oregano

· 1 cup plain, non-fat or low-fat yogurt

· 3 ounces cream cheese

· 1 ½ Tablespoon snipped fresh parsley

· 2 cups shredded low-fat cheddar cheese

Heat oven to 350°.

Heat oil in skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion and garlic. Cook until turkey is no longer pink. Drain.

Stir in tomato sauce, Parmesan, and oregano. Heat to boiling. Reduce heat and simmer for 20 minutes.

Mix yogurt, cream cheese, and parsley until smooth. (A food processor is good here if you have one.)

Spray a 9” x 13” pan with cooking spray.

Layer macaroni, yogurt mixture, and turkey mixture in prepared pan. Sprinkle with cheddar cheese.

Bake, uncovered, 35 minutes.

Serves 6.

Popeye Pasta Toss

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· 16 ounces penne pasta (I used Barilla Plus)

· 1 pkg. sliced baby portobello mushrooms

· 4 tablespoons olive oil

· Salt to taste

· 1 ¼ teaspoons dry oregano

· 2-3 handfuls fresh baby spinach

· 1 cup chopped sun-dried tomatoes

· 4-5 basil leaves, chopped

· ¼ cup shredded Parmesan cheese

Cook and drain pasta.

In a large skillet, heat olive oil and sauté mushrooms, salt and oregano until mushrooms begin to soften. Add spinach, tomatoes, and basil and cook until spinach begins to wilt.

Remove from heat and toss with pasta and cheese.

Submitted by the Rehfwitzes

Polynesian Flank Steak

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From Saving Dinner

· 2 pound flank steak (or flat iron steak)

· 1 teaspoon lemon peel, grated

· 2 tablespoons olive oil

· ¼ cup lemon juice

· ¼ cup soy sauce

· 1 teaspoon fresh ginger, grated (or 1 ½ teaspoons ginger powder)

· 2 cloves garlic, pressed or minced

· 1 teaspoon brown sugar

Combine all ingredients in a 1-gallon freezer bag and roll around until combined.

If cooking that day or the next, place in refrigerator for at least two hours, turning now and then.

To freeze for later, put in another gallon bag marked with the date and place in the freezer. Defrost before cooking.

When ready, cook in oven broiler or on grill 5-8 minutes per side or to desired doneness.

Slice very thinly, on a diagonal (across the grain) and serve hot or cold.

Submitted by the Rehfwitzes