Braised food

Menu Planner: BBQ Braised Beef Brisket is Perfect for Memorial Day Feasts

Pasta with tomato-basil sauce

Makes 4 servings

Preparation time: less than 10 minutes

Cooking time: less than 10 minutes

INGREDIENTS

1 package (9 ounces) chilled fettuccine

2 tablespoons olive oil

3 minced garlic cloves

1 (14.5 ounces) drained no salt added diced tomatoes with basil, garlic and oregano

1/4 teaspoon coarse salt

1 cup torn basil leaves

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmigianino-Reggiano cheese

Cook the pasta according to the instructions on the packaging. Meanwhile, heat the oil in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook for 4 minutes. Remove from fire; stir in basil and pepper. Add tomato mixture to pasta; mix to combine. Top with cheese.

Per serving: 305 calories, 11 grams protein, 11 grams fat (32% calories from fat), 2.5 grams saturated fat, 43 grams carbs, 9 milligrams cholesterol, 427 milligrams sodium, 3 grams fibers.

Number of carbohydrates: 3

Penne with sausages and peas

Makes 6 servings

Preparation time: 15 minutes

Cooking time: less than 10 minutes plus pasta

INGREDIENTS

12 ounces whole wheat penne pasta

1 teaspoon olive oil

5 ounces chicken sausages with sun-dried tomatoes or other flavor, sliced ​​diagonally

2 minced garlic cloves

1 pound seeded and chopped tomatoes

1/4 teaspoon coarse salt

1/2 cup unsalted chicken broth

1 cup frozen green peas, thawed

2 tablespoons freshly grated parmesan cheese

Cook the pasta as directed; drain. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add sausage; cook 3 minutes, turning, until golden brown. Place the sausage with a slotted spoon on a plate. Lower the temperature medium; add the garlic. Cook 30 seconds. Stir in tomatoes and salt; cook 2 minutes. Stir in broth, peas and browned sausage. Warm up. Combine pasta, sausage mixture and 1 tbsp cheese. Top with remaining cheese.

Per serving: 289 calories, 13 grams protein, 6 grams fat (17% calories from fat), 1.2 grams saturated fat, 49 grams carbs, 22 milligrams cholesterol, 346 milligrams sodium, 9 grams fibers.

Number of carbohydrates: 3

Balsamic Glazed Pork Tenderloin

Makes 4 servings

Preparation time: 20 minutes; standing time: 5 minutes

Cooking time: 16 to 20 minutes plus lentils

INGREDIENTS

1 cup rinsed green lentils

1 red apple, cut into 1/2 inch pieces

1 ribbed celery, thinly sliced

1/4 cup chopped fresh flat-leaf parsley leaves

2 tablespoons fresh lemon juice

3 tablespoons olive oil, divided

1/4 teaspoon coarse salt

1/4 teaspoon pepper

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 pork tenderloin (1 1/4 pounds)

Heat the oven at 400 degrees. Bring 4 cups of water to a boil; add lentils and simmer, stirring occasionally, 20 to 30 minutes or until tender; drain and rinse under cold water to cool. In a medium bowl, mix the lentils with the apple, celery, parsley, lemon juice, 2 tablespoons of oil, salt and pepper. Meanwhile, in a small bowl, combine the vinegar and sugar. Heat the remaining oil in an ovenproof skillet over medium-high heat. Add pork and cook 6 to 8 minutes to brown. Transfer to oven; roast 10 to 12 minutes or until pork reaches 145 degrees. Sprinkle with the vinegar/sugar mixture twice during the last 5 minutes of cooking. Remove from oven; cover with foil and let stand 5 minutes before slicing. Serve with lentils and any cooking juices.

Per serving: 465 calories, 45 grams protein, 13 grams fat (25% calories from fat), 2.4 grams saturated fat, 44 grams carbs, 92 milligrams cholesterol, 208 milligrams sodium, 8 grams fibers.

Number of carbohydrates: 3

BBQ Braised Breast

Mix 2 tbsp chili powder, 1 tablespoon packed brown sugar and 1 1/2 teaspoons garlic powder. Press the mixture into a flat half of a 3-pound boneless beef brisket. Place fat side up in a 4 1/2 to 5 1/2 quart slow cooker. Mix 3/4 cup barbecue sauce and 1/2 cup dry red wine together. Pour around breast in slow cooker. Cook over high heat 4 to 6 hours or on low heat 8 to 10 hours or until tender. Remove; Keep warm. Skim the fat from the liquid. Bring the liquid to a boil in a saucepan. Lower the temperature over medium heat and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup, stirring occasionally. Cut the fat as desired. Slice diagonally across the grain into thin slices. Serve with sauce.

Pizza turnovers

Heat the oven at 400 degrees. Roll dough from 1 (13.8 oz) chilled pizza crust on a lightly floured surface into a 12-inch square. Cut the dough into four 6-inch squares. Spread 1 tablespoon pizza sauce over each square to within 1/2 inch of the edges. Garnish with a little grated carrots, pepperoni slices and freshly grated parmesan. Fold each square in half over the filling. Press edges to seal. Place on a cookie sheet. Bake for 12 to 15 minutes or until lightly browned. Serve hot.