fresh basil, rinsed, dried, and chopped (or 1 tsp dried)

Pita Pizzas

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Pita Pizzas
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
  1. Preheat oven or toaster oven to 450 °F.
  2. For each pizza, spread ¼ cup tomato sauce on a pita and top with ¼ cup chicken, ¼ cup broccoli, ½ tablespoon parmesan cheese, and ¼ tablespoon chopped basil.
  3. Place pitas on a nonstick baking sheet and bake for about 5–8 minutes until golden brown and chicken is heated through.  Serve immediately.
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Turkey and Beef Meatballs With Whole-Wheat Spaghetti

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Turkey and Beef Meatballs With Whole-Wheat Spaghetti
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
For turkey meatballs:
For beef meatballs:
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
For turkey meatballs:
For beef meatballs:
Instructions
  1. Preheat oven to 400 ºF.
  2. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  3. Add pasta, and cook according to package directions.  Drain.
  4. Meanwhile, combine ingredients for the turkey and beef meatballs in separate bowls, and mix well.  Measure 1½ tablespoons of turkey mixture and roll in hand to form a ball; then place the meatball on a nonstick baking sheet.  Repeat, and follow same instruction for beef mixture, until eight turkey and eight beef meatballs are made.
  5. Bake meatballs on a nonstick baking sheet for 10 minutes (to a minimal internal temperature of 165 °F).
  6. Warm sauce, if necessary.
  7. Serve four meatballs, ¾ cup hot pasta, ½ cup sauce, 1 teaspoon cheese, and a pinch of basil per portion.
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Roasted Red Pepper and Toasted Orzo

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Roasted Red Pepper and Toasted Orzo
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 ºF. Place orzo on a baking sheet and toast in the oven for 5 minutes, or until it just begins to brown (or brown in a saucepan). Remove from heat and cool slightly.
  2. Heat olive oil in a medium saucepan over medium heat. Add garlic, and cook gently until it gets soft, but does not brown (about 30 seconds).
  3. Add peppers, and cook until heated through.
  4. Add toasted orzo and chicken broth. Bring to a boil and simmer gently, stirring often until the pasta has absorbed all of the liquid and is fully cooked, about 10–15 minutes. (If necessary, add 2 more tablespoons broth at a time, up to ¼ cup.)
  5. Add herbs and cheese. Toss gently to mix; do not overmix or the cheese will become gummy. Serve immediately.
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Watermelon and Tomato Salad

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Watermelon and Tomato Salad
Cuisine American
Prep Time 20 minutes
Servings
Ingredients
Cuisine American
Prep Time 20 minutes
Servings
Ingredients
Instructions
  1. Arrange three tomato slices on each of four salad plates.
  2. Combine vinegar, oil, and basil in a bowl, and mix well.
  3. Add watermelon, and gently toss to coat evenly.
  4. Spoon watermelon over the tomatoes.
  5. Top with salt and pepper, and serve.
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Super Quick Chunky Tomato Sauce

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Super Quick Chunky Tomato Sauce
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).
  2. Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle.
  3. Add tomatoes, tomato juice, basil, and pepper. Bring to a boil. Simmer for 10 minutes, or until the sauce thickens slightly. (Sauce can be pureed for picky eaters.)
  4. Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.
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