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 Shrimp and Pine Nut Spaghetti

Serve with Wilted Tomatoes: Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 2 pints grape tomatoes, and sauté for 3 minutes or until skins begin to burst. Stir in 1 teaspoon balsamic vinegar, 1⁄8 teaspoon salt, and 1⁄8 teaspoon black pepper..








Cincinnati Turkey Chili

Serve with Jack-Corn Muffins: Combine 1 (8.5-ounce) package corn muffin mix, ½ cup shredded Monterey Jack cheese with jalapeño peppers, ½ cup corn kernels, 1⁄3 cup 1% low-fat milk, and 1 large egg. Divide batter evenly among 8 muffin cups coated with cooking spray. Bake at 400° for 16 minutes or until browned.

 

 

Roast Chicken with Balsamic Bell Peppers

Serve with Mascarpone Mashed Potatoes: Place 1 1/2 pounds cubed peeled Yukon gold potatoes in a large saucepan; cover with ­water. Bring to a boil; reduce heat, and ­simmer 15 minutes or until tender. Drain; return to pan. Add 1⁄3 cup 2% milk, 3 tablespoons mascarpone cheese, and 1/2 teaspoon salt. Mash to desired consistency.