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This is for Saturday Lunch / Dinner

One-Pot Chicken Pesto Pasta

Ingredients

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces

• 1 teaspoon salt-free seasoning blend

• 2 teaspoons olive oil

• 1 can (14-1/2 ounces) reduced-sodium chicken broth

• 2 tablespoons lemon juice

• 1 cup uncooked gemelli or spiral pasta

• 2 cups fresh broccoli florets

• 1 cup frozen peas

• 1/3 cup prepared pesto

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• Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.

• In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.

• Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

One-Pot Chicken Pesto Pasta Tips Can I use a homemade pesto? Making your own fresh pesto is an easy thing to do especially if you have an abundance of fresh basil. Just follow our step-by-step guide on how to make pesto. You'll find you end up with a brighter, fresher tasting pasta.Can I use something other than chicken thighs? While chicken thighs are a flavorful meat, you can easily substitute chicken breasts or pork chops instead. If you’re a seafood lover, try adding large shell-on shrimp but skip the browning step. Just add them the last 5 minutes of cooking.What else can I add to this chicken pesto pasta recipe? Try adding other veggies! You’ll want to pick vegetables that have a similar texture to raw broccoli so the cooking time will stay the same. Some good options are cauliflower, thinly sliced carrots or Brussel sprouts. Onion lovers can add pearl onions or coarsely chopped white or yellow onions.Can pesto chicken pasta be reheated? Surprisingly, we’ve found the microwave reheats pasta really well. Spoon out a single portion into a microwave-safe bowl, cover loosely and microwave at medium power until heated through, about 2-3 minutes. If you need to heat all the leftover pasta at once, place it in a saucepan over medium heat. Cook, stirring frequently, until heated through. You may need to add a little water if the pasta is too dry. (Check out these other reheating tips!) Research contributed by James Schend, Taste of Home Deputy Editor, Culinary Nutrition Facts 1 cup: 404 calories, 18g fat (4g saturated fat), 76mg cholesterol, 646mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Roasted Chicken & Red Potatoes

Ingredients

• 2 pounds red potatoes, cut into 1-inch pieces

• 1 package (9 ounces) fresh spinach

• 1 large onion, cut into 1-inch pieces

• 2 tablespoons olive oil

• 4 garlic cloves, minced

• 1 teaspoon salt, divided

• 1 teaspoon dried thyme

• 3/4 teaspoon pepper, divided

• 6 chicken leg quarters

• 3/4 teaspoon paprika

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• Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine.

• Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

Test Kitchen TipsCommon olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures. Using baby spinach saves prep time because you don’t have to remove the tough stems of mature spinach. Some people prefer baby spinach’s tender texture in salads. Check out our favorite 30-minute chicken recipes. Nutrition Facts 1 chicken leg quarter with 1 cup vegetable mixture: 449 calories, 21g fat (5g saturated fat), 105mg cholesterol, 529mg sodium, 29g carbohydrate (3g sugars, 4g fiber), 35g protein.

Garlic Tortellini Soup

Ingredients

• 1 tablespoon butter

• 2 garlic cloves, minced

• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth

• 1 package (9 ounces) refrigerated cheese tortellini

• 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

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• In a large saucepan, heat butter over medium heat; saute garlic until tender, about 1 minute. Stir in broth; bring to a boil. Add tortellini; cook, uncovered, until tender, 7-9 minutes. Stir in tomatoes and spinach; heat through.

Health Tip: Even though the chicken broth is reduced-sodium, it still adds nearly 600 milligrams of sodium per serving. If you want to cut that back, substitute 5-1/2 cups water plus 3 tsp. reduced-sodium chicken bouillon granules for the broth. That will bring the total sodium to just 636 milligrams per serving. Nutrition Facts 1 cup: 189 calories, 6g fat (3g saturated fat), 23mg cholesterol, 1074mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 11g protein.

Chicken Veggie Skillet

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 6 teaspoons olive oil, divided

• 1/2 pound sliced fresh mushrooms

• 1 small onion, halved and sliced

• 2 garlic cloves, minced

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

• 1/2 cup sherry or chicken stock

• 2 tablespoons cold butter, cubed

Directions

• Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.

• In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.

• Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.

• Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.

Nutrition Facts 1 cup: 228 calories, 11g fat (4g saturated fat), 73mg cholesterol, 384mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

One-Pot Spaghetti Dinner

Ingredients

• 1 pound lean ground beef (90% lean)

• 1-3/4 cups sliced fresh mushrooms

• 3 cups tomato juice

• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained

• 1 can (8 ounces) no-salt-added tomato sauce

• 1 tablespoon dried minced onion

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground onion salt

• 1/4 teaspoon pepper

• 1/8 teaspoon ground allspice

• 1/8 teaspoon ground mace, optional

• 6 ounces uncooked multigrain spaghetti, broken into pieces

• Optional: Fresh mozzarella cheese pearls or shaved Parmesan cheese

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• In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings.

• Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.

Spaghetti Dinner Tips Can you cook spaghetti in spaghetti sauce? Yes, you can cook pasta noodles in spaghetti sauce. This easy technique lets you skip the cumbersome task of boiling the pasta in water and draining separately. The tomato juice in this recipe gives the sauce enough liquid to cook the dried pasta. While the ingredients are simmering, stir occasionally to avoid sticking.How do you cook spaghetti in a pot? To cook spaghetti in a pot, you first need to pour the sauce in and season it with salt. Seasoning pasta water (or sauce!) with salt is a crucial step to impart flavor. Allow the sauce to come to a boil before adding the spaghetti. Stir occasionally. For more tips, be sure to check out our step-by-step guide on how to make spaghetti.How do you make "regular" spaghetti better? To make your regular spaghetti better: make homemade sauce (try one of these homemade pasta sauce recipes). “I add Better Than Bouillon to make storebought sauce taste like it’s been simmering forever,” explains field editor Angela Lively. Nutrition Facts 1-1/2 cups: 414 calories, 10g fat (4g saturated fat), 71mg cholesterol, 925mg sodium, 48g carbohydrate (15g sugars, 6g fiber), 33g protein.

Mahi Mahi & Veggie Skillet

Ingredients

• 3 tablespoons olive oil, divided

• 4 mahi mahi or salmon fillets (6 ounces each)

• 3 medium sweet red peppers, cut into thick strips

• 1/2 pound sliced baby portobello mushrooms

• 1 large sweet onion, cut into thick rings and separated

• 1/3 cup lemon juice

• 3/4 teaspoon salt, divided

• 1/2 teaspoon onion flakes

• 1/4 cup minced fresh chives

• 1/3 cup pine nuts, optional

Directions

1. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan.

2. Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes.

3. Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.

Nutrition Facts 1 serving: 307 calories, 12g fat (2g saturated fat), 124mg cholesterol, 606mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 3 vegetable, 2 fat.

Easy Broccoli Salad

Ingredients

• 1-1/2 cups fresh broccoli florets

• 3/4 cup shredded cheddar cheese

• 4 bacon strips, cooked and crumbled

• 1/4 cup finely chopped onion

• 3 tablespoons Greek Yogurt Vanilla Honey

• 2 tablespoons white vinegar

• 1 tablespoon sugar

Directions

• In a bowl, combine broccoli, chicken, cheese, and onion. In another bowl, whisk Greek Yogurt Vanilla Honey, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts 3/4 cup: 420 calories, 35g fat (13g saturated fat), 63mg cholesterol, 585mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 15g protein.

Makeover Fruit Pizza

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

Directions

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts 1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk lean ground beef

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here. Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Creamy Grape Salad

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1 cup Greek Yogurt Vanilla Honey

• 1/4 cup Marshmallow cream

• 1/3 cup sugar

• 2 teaspoons vanilla extract

• 2 pounds seedless red grapes

• 2 pounds seedless green grapes

• 3 tablespoons brown sugar

• 3 tablespoons chopped pecans

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• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.

• Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Test Kitchen Tips In many recipes, thick and tangy Greek yogurt stands in beautifully for sour cream and lightens things up. Mix in chopped candy bars. Crunchy Snickers and Heath bars play particularly well with the juicy grapes.

Nutrition Facts 3/4 cup: 131 calories, 6g fat (3g saturated fat), 17mg cholesterol, 35mg sodium, 19g carbohydrate (18g sugars, 1g fiber), 2g protein.

Sparkling Pineapple Grape Juice

Ingredients

• 4 cups white grape juice, chilled

• 1 liter ginger ale, chilled

• 4 cans (6 ounces each) unsweetened pineapple juice, chilled

Directions

• In a large pitcher, combine ginger ale, grape juice and pineapple juice. Serve immediately.

Nutrition Facts 3/4 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 24g carbohydrate (21g sugars, 0 fiber), 0 protein.

Watermelon Cupcakes

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Ingredients

• 1 package white cake mix (regular size)

• 1 cup lemon-lime soda

• 3 large egg whites, room temperature

• 1/4 cup canola oil

• 1 package (3 ounces) watermelon gelatin

• 2 drops watermelon oil, optional

• 2 cups butter, softened

• 6 cups confectioners' sugar

• 1 package (3 ounces) watermelon gelatin

• 5 to 6 tablespoons lemon-lime soda

• 15 drops red food coloring

• 3 tablespoons miniature semisweet chocolate chips

Directions

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

• For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.

Nutrition Facts 1 cupcake: 385 calories, 19g fat (11g saturated fat), 41mg cholesterol, 282mg sodium, 54g carbohydrate (46g sugars, 1g fiber), 2g protein.