CHICKEN CACCIATORE (4 servings, 250 calories each) 2 tablespoons oil 2 cloves garlic, minced 1 small onion, chopped 4 chicken breast halves, boned and cut into 2-inch cubes Salt and freshly ground pepper to taste 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon basil 1/3 cup dry white wine
Heat oil in skillet. Add garlic and onion and cook until lightly covered. Add chicken and stir gently until chicken loses its pink color. While the chicken is cooking, season with black pepper and salt lightly. Add tomato paste and stir to coat chicken. Add oregano and basil. Add white wine, bring to a boil and let cook a minute or two to slightly reduce cooking liquid. b CAESAR SALAD BOWL (4 servings, 280 calories each) 1 large head romaine 1 egg 4 tablespoons oil 2 tablespoons red wine vinegar 4 anchovy fillets, mashed 2 cloves garlic, mashed Few drops worcestershire 1/4 teaspoon dry mustard Black pepper 2 slices toast, cut in cubes 3 tablespoons lemon juice 1/4 cup parmesan cheese
Wash and dry romaine. Set egg in hot water to warm, but not congeal. Mix oil and vinegar. Add anchovies, garlic and egg. Then add worcestershire and dry mustard. Pour dressing over lettuce. Grind fresh black pepper over salad: Add toast cubes. Pour on lemon juice. Sprinkle with parmesan cheese. BAKED MANICOTTI WITH TOMATO AND MUSHROOM SAUCE (5 servings, 485 calories each) 1/2 pound lasagna noodles 1 pound part-skim ricotta cheese 1/4 pound part-skim mozzarella cheese, grated 1/4 cup chopped parsley 1 teaspoon basil 1/4 teaspoon thyme 1/4 cup fine bread crumbs 1 egg, lightly beaten Salt and pepper to taste 3 cups tomato sauce (recipe below)
Cook lasagna noodles in boiling water 5 minutes. Drain. Cut noodles in half. Mix together cheeses, seasoning, bread crumbs and egg. Place small amount of filling on each noodle and roll up. Spread 1 cup of sauce (recipe below) over bottom of baking dish. Arrange manicotti rolls over sauce. Pour remaining sauce on top. Bake at 350 degrees for 30 minutes. TOMATO AND MUSHROOM SAUCE (Makes 3 cups, 215 calories each) 1 cup onions, chopped 2 cloves garlic, minced 2 tablespoons oil 1/4 pound mushrooms, sliced 35-ounce can Italian-style tomatoes 6-ounce can tomato paste 10 1/2-ounce can beef broth 1/2 teaspoon salt Freshly ground black pepper 1/2 teaspoon oregano 1/2 teaspoon basil
In a pot large enough to hold the sauce, cook onions and garlic in oil until brown. Remove them from pot and lightly cook mushrooms. Return onions and garlic to pot. Add all ingredients except oregano and basil. Stir throughly. Bring to a boil. Reduce heat and simmer about 1 hour. Add oregano and basil and cook 45 minutes longer. BAKED HAM AND POTATO CASSEROLE (4 servings, 550 calories each) 4 medium potatoes 1 small onion, minced 1 tablespoon oil 2 tablespoons flour 2 cups ham, cubed 2 tablespoons margarine Salt and pepper 1/4 teaspoon thyme 2 cups milk
Peel potatoes and slice thin. Brown onion in oil. Mix with flour. Place half potatoes and half ham in greased baking dish. Sprinkle on half the onion and dot with margarine. Season with salt, pepper and thyme. Repeat procedure with rest of ingredients. Pour on milk. Bake covered at 350 degrees for 25 minutes. Uncover and bake 1 hour longer or until tender. BRAISED VEAL SHANKS (6 servings, 260 calories each) 3 veal shanks, cut into 2-inch-thick pieces 2 tablespoons oil 1 onion, thinly sliced 2 carrots, thinly sliced 2 stalks celery, thinly sliced 2 cloves garlic, minced 1/2 cup white wine 1/2 cup tomato puree Salt and pepper to taste 1/4 chopped parsley Grated rind of lemon
Brown veal in oil. Add vegetables, garlic, white wine, tomato puree, and salt and pepper to taste. Simmer 1 hour or until tender. Add chopped parsley and lemon rind and blend throughly. COLD CUCUMBER AND BEET SOUP (6 servings, 85 calories each) 3 cucumbers 3 medium beets, cooked 1 tablespoon butter or margarine 1 small onion, minced 2 tablespoons flour 6 cups hot chicken broth Salt and pepper to taste 3/4 cup yogurt, for garnish 6 tablespoons chopped fresh chives-or green onions, for garnish
Peel cucumbers. Slice in half. Remove seeds and discard; chop cucumber fine. Cut beets into small dice. Melt butter or margarine. Add onion and cook slowly until transparent. Add flour and cook 2 to 3 minutes. Beat in hot chicken stock. Add cucumbers, beets and seasonings. Chill. Serve topped with 2 tablespoons each of yogurt and fresh chives or green onions.