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Weekday dinner inspirations: Spaghetti Squash With Pomodoro Sauce and more

Mon | Cutting back

The holidays give us many reasons to celebrate and even more reasons to start eating more healthfully. Spaghetti Squash With Pomodoro Sauce (recipe below) is packed with nutrition, but not calories. Eat it alone for a light meal, or saute sliced chicken sausage and sprinkle over the top.

Tues | Old-school dinner

Oven-Baked Pork Chops and Smashed Red Potatoes make for a satisfying dinner with a green salad dressed with ranch. Drag 1-inch-thick bone-in chops through a beaten egg, then coat with dried Italian bread crumbs. Brown on both sides in vegetable oil in an ovenproof skillet. Bake in a 350-degree oven for 20 to 25 minutes. Meanwhile, boil some red potatoes with the skins, and when they are done, smash them with a masher with butter and sour cream. Season with salt and pepper.

Wed | Rotisserie chicken

Carve the bird and serve with broiled tomatoes and broccoli cooked however you like. Make Dijon Broiled Tomatoes the star of the show by spreading halved tomatoes with Dijon mustard and sprinkling with grated Swiss cheese. Mix dried bread crumbs with capers, any chopped herbs you have on hand and a bit of melted butter. Sprinkle mixture on top of tomatoes and broil for 2 to 3 minutes.

Thurs | Soup's on

Make Turkey Sausage and Gnocchi Soup by first browning 6 ounces bulk turkey sausage. Add 2 cups water, 16 ounces frozen gnocchi, 1 (14-ounce) can beef broth and 1 (14-ounce) can Italian-style stewed tomatoes, chopped and with juice. Simmer for 10 minutes. Serve with grated Parmesan cheese. Salad on the side and soft rolls.

Fri | Chicken a la Chutney

Tangy Stuffed Chicken Breasts are served with quick-cooking brown rice and sauteed broccolini. Make pockets in boneless, skinless chicken breasts and stuff with a spoonful of chutney and a thick slice of sharp cheddar. Secure with a toothpick if needed. Brown on both sides in oil in an ovenproof skillet. Bake at 350 degrees for about 30 minutes.

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Spaghetti Squash With Pomodoro Sauce

1 spaghetti squash (about 11/2 pounds)

Vegetable oil cooking spray

2 cloves garlic, peeled and minced

1 small onion, finely chopped

2 teaspoons olive oil

1 can (28 ounces) diced plum tomatoes

3 tablespoons tomato paste

1 teaspoon white wine vinegar

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

Fresh basil

Preheat oven to 375 degrees. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, saute garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands, like spaghetti, from shell. Place in nonmetallic serving bowl. Pour sauce over squash and garnish with basil.

Serves 4.

Nutritional information per serving: 179 calories, 3g fat (1g saturated fat), 33g carbohydrates, 5g protein.

Source: Self magazine

Weekday dinner inspirations: Spaghetti Squash With Pomodoro Sauce and more 12/28/10 [Last modified: Tuesday, December 28, 2010 3:30am]
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