Lunch For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/19/21

Saturday Simplicity enjoy some summer treats that will leave you happy and glad you ate. Wishing you all the best we did it one more week! UN Mas Dia I LOVE YOU!

Polynesian Kabobs

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.

Ingredients

• 1 can (8 ounces) unsweetened pineapple chunks

• 1 package (14 ounces) breakfast turkey sausage links, cut in half

• 1 can (8 ounces) whole water chestnuts, drained

• 1 large sweet red pepper, cut into 1-inch chunks

• 2 tablespoons honey

• 2 teaspoons reduced-sodium soy sauce

• 1/8 teaspoon ground nutmeg

• Dash pepper

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Directions

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers.

• In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice.

• Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.

Nutrition Facts 1 each: 95 calories, 6g fat (2g saturated fat), 23mg cholesterol, 199mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 5g protein.

Greek Pasta Toss

My husband and I developed this bright pasta dish by tossing in favorite Greek ingredients like olives, feta cheese and sun-dried tomatoes. Try it with shrimp or chicken, too! —Terri Gilson, Calgary, AB

Ingredients

• 3 cups uncooked whole wheat spiral pasta (about 7 ounces)

• 3/4 pound Italian turkey sausage links, casings removed

• 2 garlic cloves, minced

• 4 ounces fresh baby spinach (about 5 cups)

• 1/2 cup pitted Greek olives, halved

• 1/3 cup julienned oil-packed sun-dried tomatoes, drained and chopped

• 1/4 cup crumbled feta cheese

• Lemon wedges, optional

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Directions

• In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.

• Meanwhile, in a large skillet, cook and coarsely crumble sausage over medium-high heat until no longer pink, 4-6 minutes. Add garlic; cook and stir 1 minute. Add to pasta.

• Stir in spinach, olives and tomatoes; heat through, allowing spinach to wilt slightly. Stir in cheese. If desired, serve with lemon wedges.

Nutrition Facts 2 cups: 335 calories, 13g fat (3g saturated fat), 35mg cholesterol, 742mg sodium, 36g carbohydrate (1g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.

Makeover Traditional Lasagna

I’ve never been quick to pass along my special recipes, but this one is so good that it’s become our family’s Christmas Eve tradition! —Michelle Behan, Littleton, Colorado

Ingredients

*****Make ONE PAN with OUT Meat**********

• 1 pound extra-lean ground beef (95% lean)

• 1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled

• 3 cans (8 ounces each) no-salt-added tomato sauce

• 1 can (6 ounces) tomato paste

• 2 garlic cloves, minced

• 2 teaspoons sugar

• 1-1/2 teaspoons Italian seasoning

• 1/2 teaspoon pepper

• 9 whole wheat lasagna noodles

• 3 large eggs, lightly beaten

• 2 cups 2% cottage cheese

• 1 carton (15 ounces) reduced-fat ricotta cheese

• 1/2 cup grated Parmesan cheese

• 3 tablespoons minced fresh parsley

• 1-1/2 cups shredded part-skim mozzarella cheese

• 6 slices provolone cheese

• Additional minced fresh parsley

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Directions

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain.

• In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce.

• Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Sprinkle with additional parsley.

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Nutrition Facts 1 piece: 361 calories, 15g fat (7g saturated fat), 133mg cholesterol, 634mg sodium, 23g carbohydrate (9g sugars, 3g fiber), 32g protein.

Red, White and Blue Summer Salad

Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California

Ingredients

• 2/3 cup extra virgin olive oil

• 1/2 cup julienned fresh basil

• 1/3 cup white balsamic vinegar

• 1/4 cup julienned fresh mint leaves

• 2 garlic cloves, minced

• 2 teaspoons Dijon mustard

• 1 teaspoon sea salt

• 1 teaspoon sugar

• 1 teaspoon pepper

• 2 cups cherry tomatoes

• 8 cups fresh arugula

• 1 carton (8 ounces) fresh mozzarella cheese pearls, drained

• 2 medium peaches, sliced

• 2 cups fresh blueberries

• 6 ounces thinly sliced prosciutto, julienned

• Additional mint leaves

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Directions

• In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.

• In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Test Kitchen tipsWhite balsamic vinegar keeps the colors bright in this sweet-salty salad.

Nutrition Facts 1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g protein.