Pasta w/Broccoli Rabe & Bolognese Sauce
2 tsp olive oil
1 cup onions, chopped
1 tsp minced garlic
3/4 lb 93% lean ground beef
2 1/2 tsp fennel seed
28 oz canned crushed tomatoes, fire-roasted recommended
1/4 tsp table salt
1/2 tsp crushed red pepper flakes
1/2 tsp dried oregano
12 oz uncooked whole-wheat pasta, penne rigate suggested
2 1/2 cups cooked spinach (salted), ends trimmed, cut crosswise into 1 1/2-inch pieces
Bring a large pot of lightly salted water to a boil. Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion & garlic; cook, stirring frequently, until onion is translucent, about 6 mins. Add beef & fennel seeds to skillet; cook, breaking up clumps with a wooden spoon, until browned, about 3 to 4 mins. Stir in tomatoes, salt, red pepper flakes & oregano; bring to a boil. Reduce heat to medium-low & simmer until slightly thickened, about 10 mins. While sauce simmers, add pasta to boiling water & cook according to package instructions, adding broccoli rabe to pasta water 5 mins before pasta will be done; cook until pasta & broccoli rabe are tender. Drain pasta & broccoli rabe; return to pot. Add sauce, & toss to mix & coat; transfer to a serving bowl. Yields about 1 1/2 cups per serving. Not a broccoli rabe fan? Use regular broccoli instead.
Cheesecake Brownies
1 Betty Crocker Fat Free Brownie Mix,
1/2 cup unsweetened applesauce,
3 egg whites,divided.
1/4 cup water,
1- (250g pkg) philadelphilia light brick cream cheese spread, softened.
1/2 cup sugar,
1/4 cup flour.
Heat oven to 350F, Mix brownie mix, applesauce, 2 egg whites & water until well blended. Pour into 13×9-inch pan sprayed with cooking spray. Beat cream cheese spread, sugar, flour & remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife. Bake 28 to 30 mins. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Mocha Cheesecake Brownies
Prepare as above, mixing 2 Tbsp. Maxwell House Instant Coffee Original Roast Granules with the water before using to prepare brownie batter.
Black-&-White Summer Bean Salad
1 cup canned white beans, rinsed & drained
1 cup canned black beans, rinsed & drained
1 large tomato, diced
1 small onion, diced
1 rib celery, stalk, diced
1 Tbsp white wine vinegar
2 Tbsp parsley, Italian, minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
In a large bowl, combine beans, tomato, onion & celery. Gently stir in vinegar & sprinkle with parsley; season to taste & serve. Yields about 1 cup per serving.
