MEXICAN CHICKEN AND RICE

Serves 4 to 6.

Note: For a dinner dish, leave chicken pieces whole. For lunchbox servings, cut in smaller pieces. From "The Big Book of Easy Suppers," by Maryana Vollstedt.

• 11/2 tbsp. vegetable oil, divided

•6 boned and skinned chicken thighs (11/2 to 2 lb.) (see Note)

• 1 c. chopped yellow onion

• 1/2 c. chopped green bell pepper

• 2 garlic cloves, minced

• 3/4 c. long-grain white rice

• 1 can (141/2 oz.) whole tomatoes, with juice, cut up

• 1 c. chicken broth

• 1/2 c. fresh tomato salsa

• 1/4 tsp. ground cumin

• 1/4 tsp. salt

• Freshly ground pepper to taste

Directions

Preheat oven to 350 degrees. In a Dutch oven over medium-high heat, warm 1 tablespoon oil. Add chicken and cook until lightly browned, about 5 minutes on each side. Transfer chicken to a plate.

In the same Dutch oven over medium heat, warm remaining 1/2 tablespoon oil. Add onion, bell pepper and garlic and sauté until tender, about 4 minutes. Stir in rice. Add tomatoes with juice, broth, salsa, cumin, salt and pepper and cook for 2 minutes. Return chicken to pot and mix well. Cover and bake until rice is tender and chicken is no longer pink in the center, 45 to 50 minutes.

ROTISSERIE CHICKEN NOODLE SOUP

Serves 3 to 4.

From the St. Petersburg Times.

• 1 tbsp. extra-virgin olive oil

• 1 c. chopped onion

• 1 c. chopped carrot

• 1/2 celery rib, sliced

• 5 c. low-sodium, nonfat chicken broth

• 1 tsp. dried basil

• 1 tsp. dried oregano

• 1/4 tsp. black pepper

• 1 bay leaf

• 11/2 c. dried egg noodles

• 2 c. diced rotisserie chicken breast (save dark meat for another use)

• 1/4 c. fresh parsley, optional

Directions

In a large soup pot or Dutch oven, heat olive oil. Sauté onion, carrots and celery over medium heat for about 5 minutes, stirring occasionally.

Add chicken broth, basil, oregano, black pepper and bay leaf. Bring to a boil, then cover and simmer for 5 minutes.

Add dried egg noodles. Cover and simmer 8 minutes; discard bay leaf. Add chopped, cooked chicken and heat through. Add parsley, if using, and serve immediately.

ZESTY MEATBALLS AND PASTA SOUP

Serves 4 to 6.

Note: Adapted from the "The Big Book of Easy Suppers" by Maryana Vollstedt.

• 2 (14-cans oz. each) cans beef or chicken broth

• 1 (141/2 oz.) can whole tomatoes, with juice, cut up

• 1/2 c. chopped yellow onion

• 1 garlic clove, minced

• 1/2 tsp. dried oregano

• 1 tsp. salt, divided

• Freshly ground pepper to taste

• 3/4 lb. ground beef or turkey

• 1/4 c. freshly grated Parmesan cheese, plus extra for sprinkling

• 1/2 (2 oz.) can diced green chiles, drained

• 2 oz. (about 1/2 c.) whole-wheat spaghetti, broken into 1-in. pieces

• 1 small zucchini, unpeeled, cut into 1/2-in. dice (about 1 c.)

Directions

In a large soup pot over high heat, combine broth, tomatoes, onion, garlic, oregano, 1/2 teaspoon salt and pepper and bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes.

In a medium bowl, combine ground beef or turkey, remaining 1/2 teaspoon salt, 1/4 cup Parmesan and chiles. Form into 1/2- to 1-inch meatballs (about 20) and add to broth. Add pasta and simmer, covered, until meatballs are cooked and pasta is tender, about 10 minutes. Add zucchini and cook another 5 minutes. Serve in bowls, sprinkled with Parmesan.

BETTER-FOR-YOU PEPPERONI PIZZA PASTA

Serves 8.

Note: Look for turkey pepperoni in the natural-foods section of your grocery store. From Taste of Home Healthy Cooking magazine.

• 2 c. uncooked whole-wheat pasta spirals

• 1 lb. ground turkey

• 1 medium onion, chopped

• 21/2 c. chunky spaghetti sauce

• 1 (14-1/2 oz.) can diced tomatoes, undrained

• 1/2 tsp. dried basil

• 1/2 tsp. dried oregano

• 1/2 tsp. Worcestershire sauce

• 1/8 tsp. pepper

• 3 tbsp. grated Parmesan cheese

• 4 oz. sliced turkey pepperoni (see Note)

• 1/2 c. shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, Worcestershire sauce and pepper; set aside. Drain pasta. Transfer to a 9-by-13-inch baking dish coated with cooking spray; sprinkle with Parmesan cheese. Top with spaghetti-sauce mixture and pepperoni. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 25 to 30 minutes or until heated through.