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Weekday dinner inspirations: Spaghetti with turkey sausage and more

Mon | Oven ready

Baked Chicken and Tomato Gratin is good enough for company. Bake chicken breasts on the bone seasoned with just salt and pepper and a pat of butter. To serve with, prepare tomato gratin a la Food Network magazine by mixing 2 pints of grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 1/2 teaspoon dried thyme in an ovenproof skillet. Cook until tomatoes are soft, about 8 minutes. Mix 1/2 cup each bread crumbs and olive oil and scatter over top along with grated Parmesan cheese. Broil until golden, about 3 minutes.

Tues | Easy does it

Skewer peeled shrimp, brush with pesto sauce, then grill. Serve your Pesto Shrimp Skewers with couscous studded with pine nuts and a salad of sliced tomatoes and fresh mozzarella drizzled with good olive oil and balsamic vinegar.

Wed | Rotisserie chicken

Make a store-bought bird taco-licious by piling shredded meat on a soft flour tortillas with Jack cheese, salsa verde, diced avocado, chopped onions, tomatoes, cilantro and a squeeze of fresh lime for Soft Chicken Tacos. Muy bien con cerveza. (Very good with beer!)

Thurs | Worth the effort

Sure, you could open a jar of pasta sauce for Spaghetti With Sausage and Simple Tomato Sauce (recipe below), but making your own from a can of whole tomatoes is almost as quick as heat and eat. Give this recipe a try and substitute shrimp for the turkey sausage next time you make it. Green salad on the side.

Fri | Opa! Burgers

We never get tired of hamburgers. Tonight, let's eat Greek Burgers, grilled, then slathered with tzatziki sauce and topped with thin red onion slices and feta cheese crumbles. To make a simple tzatziki, mix plain yogurt, preferably Greek, with minced garlic, finely chopped cucumber and salt and pepper. Serve with a potato salad dressed with vinaigrette, rather than mayonnaise. Mix in kalamata olives, too.

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Spaghetti With Sausage and

Simple Tomato Sauce

8 ounces hot Italian turkey sausage links

8 ounces uncooked spaghetti

1 (28-ounce) can no-salt-added whole tomatoes, undrained

2 tablespoons olive oil

1/2 teaspoon crushed red pepper

5 garlic cloves, minced

1 teaspoon sugar

1/2 teaspoon kosher salt

1/4 cup torn fresh basil

1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Preheat broiler. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

Cook pasta according to package directions, omitting salt and fat; drain.

Place tomatoes in a food processor or blender; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; saute 1 minute. Stir in tomatoes, sugar and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Serves 4.

Nutritional information per serving: 460 calories; 17g fat; 24g protein; 53g carbohydrate, 4g fiber, 895mg sodium.

Source: Cooking Light

Weekday dinner inspirations: Spaghetti with turkey sausage and more 04/13/10 [Last modified: Monday, April 12, 2010 5:43pm]
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