Kids will love one-pot Mexicala bowtie pasta
ONE-POT MEXICALA BOWTIE PASTA
Servings: 4
Preparation time: 10 minutes
Cooking time: about 10 minutes INGREDIENTS
8 ounces bowtie pasta
1 (16-ounce) jar salsa
3 cups water
1 1/2 cups rinsed reduced-sodium black beans
1 (8.5-ounce) can corn, rinsed 4 tablespoons butter
2 to 3 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coarse salt
1 cup shredded Mexican-blend cheese 1 sliced green onion
In a Dutch oven, combine pasta, salsa, water, beans, corn, butter, chili powder, cumin and salt. Bring to a boil on medium high. Simmer, stirring occasionally, 10 minutes or until pasta is al dente and a brothy sauce has formed. Spoon into bowls; top with shredded cheese and green onion.
Per serving: 599 calories, 21 grams protein, 22 grams fat (33 percent calories from fat), 12.5 grams saturated fat, 82 grams carbohydrate, 56 milligrams cholesterol, 993 milligrams sodium, 8 grams fiber.
Carb count: 5.5.
PORK ROAST WITH APRICOT GINGER GLAZE
Heat oven to 350 degrees. Combine 2 teaspoons less-sodium seasoned salt and 1 teaspoon dried thyme. Rub on all sides of a 2-pound boneless pork loin roast. Bake 20 minutes per pound or until internal temperature is 145 degrees.
Meanwhile, combine 1/2 cup apricot preserves, 2 teaspoons Worcestershire sauce and 3/4 teaspoon ground ginger. Coat roast with apricot mixture the last 10 minutes of baking. Remove roast from oven and tent with foil; let stand 3 minutes. Slice and serve.
HAWAIIAN FLANK STEAK
Combine 1 (6-ounce) can pineapple juice with 3 tablespoons honey, 1 tablespoon soy sauce, 2 tablespoons chopped green onions and 1 teaspoon garlic powder in a shallow dish. Add 1-pound flank steak; turn to coat. Cover and marinate 15 minutes in refrigerator. Remove from refrigerator; pour marinade into a small pan; grill or broil steak 10 minutes on each side for medium doneness. Stir 2 teaspoons cornstarch into marinade in pan; bring to a boil for 1 minute. Stir until hot and slightly thick; serve sauce with steak.