Chicken Florentine Pesto Pasta

12 oz dried short pasta (bowties, penne, gemelli, etc)
4 chicken breast cutlets (1.25-1.50 lbs total)
salt
2 tbsp olive oil
1/2 yellow or white onion, chopped, about 1 cup
3 garlic cloves, minced
1/2 cup white wine or stock
10 oz of fresh spinach, washed, long stems removed and chopped
black pepper
1/4 cup cream
1/4 cup (or more, if desired) pesto

1. Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions.

2. While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken cutlets on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.

3. Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.

4. When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.

5. Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.

6. Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the saute pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.

Serves 6.

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Tortellini Florentine Soup

1 package (9 oz) refrigerated 3-cheese tortellini
5 cups chicken broth
1 container (10 oz) refrigerated light Alfredo sauce
3-4 plum tomatoes chopped OR 1 (22oz) can chopped tomatoes, drained
5 oz fresh baby spinach
1 oz Parmesan cheese, shaved or shredded

1. Combine broth and Alfredo sauce in a large pot. Bring to a gentle boil and add tortellini.

2. After 3-4 minutes, add tomatoes. Reduce heat. Simmer, uncovered, for 5 minutes.

3. Stir in spinach. Cook for 1-2 minutes to heat through and wilt spinach. Sprinkle with cheese before serving.

Serves 4.

Notes: You can add 1 lb browned ground Italian sausage or 1.5 cups of cooked chopped chicken, if desired. Add it at the same time you put in the tortellini.

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Pumpkin Chili

1.5 lbs lean ground beef
1 cup solid pack pumpkin
1 cans (15oz)  light red kidney beans, drained and rinsed
1 medium onion, chopped
2 cans (15 oz each) chopped tomatoes
2 tbsp chili powder
1/4 tsp red pepper flakes
1 tbsp sugar
3/4 tsp salt
1 bay leaves
2 cloves chopped garlic.
sour cream and shredded cheese, optional

1. In a large pot, brown ground beef and drain off excess fat.

2. Add the remaining ingredients (except the cheese and sour cream), stir well, cover and simmer over low heat for 1 to 2 hours. Stir occasionally, tasting to adjust spices to preference. Water or tomato juice may be added gradually to thin to desired consistency.

3. Serve topped with sour cream and shredded cheese, if desired.

Serves 4.

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Romaine-Wrapped Tilapia with Red Onion and Capers

nonstick cooking spray
4 large romaine lettuce leaves
4 (5 oz)tilapia fillets
Salt and ground black pepper, to taste
4 teaspoons grainy coarse mustard
4 slices red onion
4 teaspoons drained capers

1. Preheat oven to 400° F. Spray a large, shallow baking dish with nonstick cooking spray.

2.Place romaine leaves on paper towels and sprinkle with water. Cover leaves with another paper towel and microwave on high for 10 seconds, until leaves are tender.

3. Arrange leaves on a flat surface and top each leaf with a single tilapia fillet (place fish crosswise on leaf). Season the top of fish with salt and black pepper, then spread with 1 teaspoon mustard. Place onion slice and 1 teaspoon capers on top of mustard. Fold over one side of romaine leaf to cover fish and then fold over the other side. Place wrapped fish seam-side down in prepared baking dish and cover with foil. Bake 15-20 minutes, until fish is fork-tender.

Serves 4.

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Brown Sugar Glazed Pork

3 fresh garlic cloves
6 tbsp brown sugar
6 tsp Montreal steak seasoning
1 pork tenderloin (about 1 lb)
4 tbsp butter, divided
1/2 cup red wine

1. Crush garlic using garlic press, into medium bowl. Stir in brown sugar and steak seasoning until well-blended.

2. Preheat large saute pan on medium 2-3 minutes. Cut pork diagonally into about 8 3/4"-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides.

3. Place 1 tbsp butter in pan; swirl to coat. Add pork; cook 5-6 minutes on each side or until well-browned. Add a second tablespoon of butter about halfway through cooking to keep pan well lubricated.

4. Remove pork from pan. Stir in wine and remaining 2 tbsp butter; simmer 1 minute, stirring continually. Serve wine sauce with pork.

Notes: We have found that the pork cooks more quickly, all the way through, without drying out, if we cover the pan with its lid, removing it only to turn the meat and occasionally check that the butter is browning in the pan, but not burning--you don't want your wine sauce to taste burnt! For the wine, I have used a Merlot and a Cabernet, both of which have worked well.

Serves 4.

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