shredded parmesan cheese

Pesto Baked Polenta

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Pesto Baked Polenta
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Fill a 4-quart saucepan with 3 cups water; add salt and pepper.  Cover.  Bring to a boil over high heat.
  2. When water boils, reduce heat to medium.  Using a whisk or rubber spatula, quickly stir in cornmeal (polenta), cheese, and pesto sauce.  Continue stirring until well blended and thick, about 1 minute.
  3. Remove from heat.  Pour the cornmeal mixture into an 8-inch pie pan or oven-safe dish.  Spread evenly with the back of a spoon.  Let stand until firm, about 5 minutes.
  4. Preheat oven to 400 °F.  Bake polenta until heated through, about 10 minutes.  Remove from oven.
  5. Cut into eight wedges.  Serve hot.
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Parmesan Rice and Pasta Pilaf

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Parmesan Rice and Pasta Pilaf
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. In a large sauté pan, heat the oil.  Sauté vermicelli and onion until golden brown (for about 2–4 minutes) over medium-high heat.  Drain off oil.
  2. Add rice, chicken broth, water, pepper, and bay leaf.  Cover and simmer for 15–20 minutes.  Fluff with fork.  Cover and let stand for 5 minutes.  Remove bay leaf.
  3. Sprinkle with shredded parmesan cheese, and serve immediately.
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Grilled Romaine Lettuce With Caesar Dressing

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Grilled Romaine Lettuce With Caesar Dressing
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Ingredients
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Preheat grill pan on high temperature.
  2. Cube the bread.  Spread in a single layer on a foil-covered tray for a toaster oven or conventional oven.  Toast to a medium-brown color and crunchy texture.  Remove.  Allow to cool.
  3. Brush the cut side of each half of romaine lettuce with 1 teaspoon of olive oil.
  4. Place cut side down on a grill pan on the stovetop.  Cook just until grill marks appear and romaine is heated through, about 2–5 minutes.
  5. Place each romaine half on a large salad plate.  Top each with one-fourth of the bread cubes. Drizzle each with 1 teaspoon of light Caesar dressing.  Sprinkle each with 1 tablespoon of shredded parmesan cheese.  Garnish with eight tomato halves around each plate.
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Turkey Bolognese With Shell Pasta

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Turkey Bolognese With Shell Pasta
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Optional step: Bring the wine to a boil in a medium saucepan.  Break up the mushrooms, then stir them into the wine.  Cover, reduce heat, and simmer for 20 minutes.
  2. Finely chop the onion, celery, carrots, and garlic.  Or you can coarsely chop them, place them in a food processor, and pulse until all vegetables are finely chopped.
  3. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  4. While the water is heating up, warm the olive oil in a large nonstick pan over medium-high heat.  Crumble in the ground turkey.  Sprinkle with anise seed and salt.  Cook for 5–10 minutes to brown, stirring occasionally.
  5. Meanwhile, when the water comes to a boil, add pasta to boiling water.  Cook according to package directions for the shortest recommended time, about 10–12 minutes.
  6. Add vegetables to cooking turkey.  Reduce heat to medium.  Cook and stir 10 minutes until all vegetables are soft, but not browned. And tomato paste, and simmer for an additional 5–10 minutes. (Continue to optional step 7 if including the optional ingredients; otherwise, skip to step 8.)
  7. Optional step: While the pasta and turkey mixture cooks, strain mushrooms, draining unabsorbed wine directly into the turkey mixture.  Place mushrooms on a cutting board and chop finely, or place in food processor and pulse once or twice to more finely chop mushrooms.  Stir mushrooms into turkey mixture.  Simmer for 10–15 minutes to blend flavors. 
  8. Drain pasta.  Add pasta to turkey mixture (the minimum internal temperature of cooked turkey should be 165 °F). Stir to blend well. 9 Divide pasta mixture evenly (about 2 cups each) among four dinner plates.  Top each with 2 tablespoons of shredded parmesan cheese. 
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Cold Fusilli Pasta With Summer Vegetables

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Cold Fusilli Pasta With Summer Vegetables
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add pasta, and cook according to package directions for the shortest recommended time, about 8–9 minutes.  Drain.  Rinse pasta under cold running water to cool, about 3 minutes.
  3. Place all the vegetables and beans in a large salad serving bowl.  Season with basil, salt, and pepper.
  4. Add the cooled pasta.
  5. Combine olive oil and vinegar in a small bowl.  Mix until completely blended.  Pour over vegetables and pasta.  Mix gently until well coated.
  6. Divide into four equal portions.  Top each with 2 tablespoons shredded parmesan cheese.
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