Mediterranean Chicken Pie

This savory Moroccan dish, traditionally called bisteeya, offers the rich flavors of North Africa. Two precooked chickens are enough for 2 pies; it's easiest to pull the meat from the bone while the chicken is still warm.

Prep time: 30 minutes
Bake time: 25 minutes
Yield: 6 servings per pie

Ingredients:

• 1 cup sliced almonds
• 1/4 cup plus 2 tablespoons confectioners' sugar
• 1 teaspoons cinnamon
• 1 tablespoons olive oil
• 2 cups chopped onion
• 1 teaspoon ground coriander
• 1 package (10 oz.) shredded carrots (2 1/2 cups)
• 1 1/4 cups reduced-sodium chicken broth, divided
• 5 cups shredded cooked chicken
• 1/2 cup golden raisins
• 1 teaspoons black pepper
• 16 phyllo sheets (17"x12")
• 6 tablespoons butter, melted

How to make: 

1. Heat oven to 425 degree F. In bowl of food processor fitted with metal blade, process almonds, 1/4 cup confectioners' sugar, and cinnamon for 30 seconds. Set aside.
2. In large skillet, heat oil over medium-high heat. Add onion and cook 5 minutes, or until softened. Add coriander; cook 1 minute. Stir in carrots and 3/4 cup broth; cook 2 minutes, until carrots softened. Transfer to large bowl; stir in chicken, raisins, salt, and pepper.
3. Place 2 sheets of phyllo in a round 8" cake pan, with dough overhanging sides. Brush dough inside pan with butter. Place 6 more sheets in pan, spoke-wheel fashion, 2 at a time (doubled), buttering between sheets of phyllo sheets covered to prevent them from drying out.
4. Sprinkle 1/4 cup almond mixture over phyllo in bottom of pan. Spoon half of chicken mixture into pan, top with 1/4 cup almond mixture, and pour 1/4 cup broth over almonds. Fold overhanging dough over pie filling, buttering between sheets of phyllo. Repeat with remaining ingredients to make the second pie in another 8" round cake pan. Wrap 1 pie tightly in plastic wrap and freeze.
5. Bake 25 minutes, or until golden brown. Let rest 5 minutes in pan, flip onto serving plate, and sprinkle remaining 1 tablespoon confectioners' sugar over pie.

Nutrition per serving: 347 calories, 21 g protein, 17 g fat, 28 g carbohydrate, 52 mg calcium, 2 g fiber.

To heat: Thaw pie overnight in refrigerator. When ready to bake, remove plastic wrap and follow directions in step 5.

BBQ-Pork Sandwiches

This is a perfect dinner to freeze and reheat - it's kid-pleasing flavors actually improve over time.

Prep time: 5 minutes
Cook time: 25 minutes
Yield: 8 servings

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 tablespoon mild chili powder
• 1 teaspoon dry mustard
• 1/8 teaspoon ground cinnamon
• 1 cup ketchup
• 1/4 cup honey
• 1/4 cup orange juice
• 2 tablespoons apple-cider vinegar
• 1 pkg (2lbs.) pork tenderloin, trimmed and thinly sliced
• 8 sandwich buns
• Coleslaw (optional)
• Pickles (optional)

How to make:

1. In 3-quart saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in chili powder, dry mustard, add cinnamon. Cook 1 minute. Add ketchup, honey, orange juice, and vinegar. Bring mixture to a boil and add sliced pork tenderloin. Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
2. Place half of BBO-pork mixture in a resealable container; cool to room temperature, cover, and place in freezer. Place 4 sandwich buns in resealable storage bag, and store in freezer.
3. Divide remaining BBQ pork among remaining sandwich buns, and serve with coleslaw and pickles, if desired.

Nutrition per serving: 364 calories, 30 g protein, 9 g fat, 43 g carbohydrate, 62 mg calcium, 2 g fiber.

To reheat: Defrost BBQ pork in refrigerator overnight. Reheat mixture in saucepan over medium-low heat, or microwave until heated through. Defrost sandwich buns to room temperature.

Mini Meat Loaves with Ketchup Glazes

These individual-size loaves are a great instant meal for busy families. Keep several in the freezer to reheat for dinner, or slice up for lunch-box sandwiches.

Prep time: 15 minutes
Bake time: 40 minutes
Yield: 8 meat lovers

Ingredients:
1. Meat Loaves:

• 2 lbs. lean ground round beef
• 1 small onion, finely chopped
• 2 packets (98 oz. each) instant oatmeal, regular flavor
• 2 large eggs
• 3/4 cup ketchup
• 1/2 cup low-fat milk
• 2 tablespoon Worcestershire sauce
• 1 teaspoon salt

2. Glaze:

• 1/3 cup ketchup
• 3 tablespoons light-brown sugar

How to make:

1. Heat oven to 375 degrees F. In large bowl, mix together meat, onion, instant oatmeal, eggs, ketchup, milk Worcestershire sauce, and salt until well-combined. Divided meat mixture into 8 servings and shape into individual loaves. Place meat loaves in a 9" x 13" baking pan.
2. Prepare glaze: In a small bowl, blend together ketchup and brown sugar. Brush tops and sides of meat loaves; bake 35 to 40 minutes, or until a meat thermometer registers 160 degree F when inserted into center of loaves. Let cool 10 minutes.
3. Serve 4 meat loaves with mashed potatoes, if desired. Cool remaining meat loaves for 25 minutes. Wrap individually in plastic wrap or waxed paper and freeze.

Nutrition per serving: 379 calories, 25 g protein, 21 g fat, 21 g carbohydrate, 71 mg calcium, 1 g fiber.

To reheat: Place meat loaves in a pan, and thaw in refrigerator overnight. Unwrap and bake 15 minutes in 350 degree F oven, or microwave loaves just until heated through.

Vegetable Manicotti

Our speedy, healty version of a classic. By adding extra liquid to the dish, we've eliminated the need to cook the shells before stuffing them.

Prep time: 20 minutes
Bake time: 55 minutes
Yield: 14 manicottis

Ingredients:

• 2 teaspoons olive oil
• 1 yellow squash, chopped
• 1 medium zucchini, chopped
• 1 15oz. container part-skim ricotta cheese
• 1 1/2 cups shredded provolone or mozzarella, divided
• 1/4 cup grated Parmesan cheese 
• 2 large eggs
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 14 pieces (8 oz. box) manicotti, uncooked
• 1 jar (26 oz.) marinara sauce
• 1 cup water

How to make:

1. In large skillet, heat oil over medium heat. Add squash and zucchini. Cook, stirring. Until vegetables are browned, about 8 minutes. Cool 5 minutes.
2. In large bowl, combine ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4" cut in a corner of bag, and squeeze filling into each pasta tube.
3. In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes, arranging in a single layer. Top with remaining marinara sauce.
4. Cover 1 pan with foil and bake 45 minutes. Remove foil and sprinkle with 1/4 cup provolone cheese. Bake 10 minutes, or until cheese melts.
5. Cover remaining dish tightly with double layer plastic wrap and freeze.

Nutrition per manicotti: 207 calories, 11 g protein, 9 g fat, 20 g carbohydrate, 215 mg calcium, 1 g fiber.

To reheat:  Thaw in refrigerator overnight. Remove plastic wrap, cover with foil, and follow baking directions in step 4.

Double-Stuffed Baked Potatoes

Oblong russets are a good choice for double baking. The brown skin crisps nicely, and the flesh has flaky texture that freezes well.

Prep time: 25 minutes
Cook time: 30 minutes if using a microwave, 75 minutes if using a standard oven
Yield: 8 servings

Ingredients:

• 8 russet or baking potatoes (about 3/4 lbs. each)
• 8 slices bacon
• 1 bunch green onions, sliced
• 4 cups cooked broccoli florets
• 2/3 cup reduced-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese

How to make:

1. Heat oven to 400 degrees F. Prick potatoes several times with fork. Place in microwave oven, four at a time; cook 18 to 22 minutes. If using a standard oven, bake 60 minutes, or until potatoes are softened and cooked through. Let cool 15 minutes.
2. While potatoes are baking. Cook bacon in a large skillet over high heat until crisp, about 7 minutes. Transfer bacon to paper-towel-lined plate; crumble. Remove all but 1 tablespoon. Bacon drippings from skillet. Add onion and cook until softened, about 1 minute; cool.
3. Slice open skin from each potato; carefully scoop out pulp, leaving shell intact. Place pulp in a large bowl, mash, and stir in bacon, onion, broccoli, sour cream, butter, salt, and pepper.
4. Stuff potato shells with vegetable mixture. Sprinkle tops of potatoes with cheese. Place 4 potatoes in oven and bake 15 minutes, or until cheese melts and potato is heated through. Store remaining potatoes in container with lid and freeze.

Nutrition per serving: 422 calories, 13 g protein, 14 g fat, 63 g carbohydrate, 118 mg calcium, 7 g fiber.

Note: To reheat, thaw potatoes in refrigerator overnight. Place in baking pan, and cook 25 minutes in a 350 degree F oven, or microwave until heated through.