Spicy Sausage & Vegetable Frittata Recipe

INGREDIENTS

1 Tbsp oil
8 oz hot Italian turkey sausage, removed from casings
1 medium zucchini, thinly sliced
1 large red or green bell pepper, or ½ of each, diced
8 large egg
4 oz part-skim mozzarella, shredded (1 cup)

PREPARATION

1. Heat oil in a large nonstickskillet medium heat. Add sausage and cook, breaking up chunks, 2 to 3 minutes until no longer pink.

2. Add zucchini and bell pepper, and sauté 5 minutes or until vegetables are tender.

3. Whisk eggs in a large bowl until well combined. Stir in cheese. Pour over sausage mixture in skillet and stir gently to distribute eggs evenly.

4. Heat broiler. While broiler heats, cook frittata 4 to 6 minutes until set on bottom and sides (eggs will be runny in center).

5. Broil 4 to 6 in. from heat source 2 minutes or until firm in center. (If the skillet handle is plastic or wood, wrap it in a double layer of foil to protect it from scorching.)

Buffalo Chicken Pizza

INGREDIENTS

• 4 pocketless pita breads
• Garlic-flavored cooking spray
• 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
• 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
• 4 reserved quarters cooked yellow bell pepper, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup each crumbled blue cheese and chopped celery
• Garnish: celery leaves
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PREPARATION

1. Heat oven to 450°F. Line a baking sheet nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.

2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.

3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

Mexican Pizza

INGREDIENTS

• 1 large (10-oz) prebaked thin-crust pizza crust
• 3/4 cup taco sauce
• 1 pkg (12 oz) precooked fajita-style chicken strips
• 1 1/4 cups frozen Southwestern corn blend
• 1 cup shredded Mexican or taco cheese blend
• 1/2 cup diced avocado
• 2 Tbsp chopped cilantro

PREPARATION

1. Heat oven to 500ºF. Spread crust with taco sauce, leaving 1/2-in. border around edge.

2. Sprinkle with chicken, frozen corn blend and cheese. Place directly on middle ovenrack

3. Bake 6 minutes until crust is crisp and cheesemelts. Sprinkle with avocado and cilantro; cut in wedges.

Baja Fish Tacos

INGREDIENTS

• 2 cups shredded cabbage
• 3 Tbsp lime juice
• 1⁄3 cup chopped cilantro
• 2 tsp olive oil
  
• 1 tsp chili powder
• 1 1⁄4 lb halibut or mahi-mahi fillets (about 3⁄4 in. thick)
• 8 corn tortillas, warmed as package directs
• 1 avocado, diced
• 1⁄4 cup sliced radishes

PREPARATION

1. Toss cabbage and 1 Tbsp of lime juice in a bowl. Mix remaining lime juice, 1 Tbsp of cilantro, the oil and chili powder in a pie plate. Add fish, turn; marinate 10 minutes.2. Coat outdoor grill or stovetop grill panwith nonstick spray; heat. fish; cook 5 to 7 minutes, turning once, until just cooked through. Remove to plate and break into chunks.3. Fill tortillas with cabbage, fish, avocado, radishes and remaining cilantro. Top with accompaniments as desired.

Greek Tacos

INGREDIENTS

• 1 lb lean ground chicken
• 1 1/2 tsp each oregano, paprika and finely minced garlic
• 1/2 tsp salt
• 4 pitas, split, warmed in microwave
• 2 cups shredded romaine lettuce
• 1 cup each diced tomatoes and cucumbers
• 3/4 cup plain lowfat yogurt
• 1/2 cup crumbled feta cheese

PREPARATION

1. Coat large nonstick skillet with cooking spray. Heat over medium-high heat. Add ground chicken, oregano, paprika, garlic and salt.

2. Cook, breaking up chunks with a wooden spoon, until cooked through, about 4 minutes.

3. Top each split pita half with 1/4 cup of the lettuce. Add 1/4 cup of the chicken mixture, 2 Tbsp each of the tomato and cucumber, 1 1/2 Tbsp of the yogurt and 1 Tbsp of the feta. Fold in half to eat.

Chicken Hash Recipe

INGREDIENTS

1 Tbsp oil
2 large baked potatoes, peeled and diced (3 cups)
2 cups shredded cooked chicken
3 medium carrots (about 8 oz), shredded
1 medium onion, coarsely shredded
1 jar (12 oz) chicken gravy
¼ tsp each salt and pepper

PREPARATION

1. Heat oil in a large nonstick skillet over medium heat. Add remaining ingredients; stir to mix well, then press down with back of a broad spatula.

2. Cook 8 to 10 minutes until a crust forms on bottom. Turn, in sections, with the spatula. Cook 5 minutes longer.

3. Flip onto a serving plate or serve from skillet.

Skillet Chicken & Chickpeas Recipe

INGREDIENTS

2 tsp oil
1 medium onion, sliced
2 cloves garlic, minced
1½ tsp ground cumin
½ tsp each ground cinnamon, ginger and salt
¼ tsp pepper
1 can (28 oz) diced tomatoes
4 each chicken drumsticks and thighs, skinned (2¼ lb)
1 can (15 oz) chickpeas, rinsed
1 small , peeled, seeded and cubed (3 cups)
⅓ cup raisins butternut squash
Garnish: chopped cilantro,toasted almonds(optional)

PREPARATION

1. Heat oil in a large nonstick skillet over medium-high heat. Sauté onion 2 minutes. Add garlic and spices; cook 30 seconds until fragrant.

2. Stir in tomatoes and their juices until blended. Add chicken and chickpeas. Bring to a boil; cover, reduce heat and simmer 15 minutes.

3. Add butternut squash and raisins; simmer, covered, 10 to 15 minutes more until squash is tender and chicken is cooked through. If desired, garnish with cilantro and almonds; serve with couscous.