Savory Skillet Lasagna

Ingredients
6 ounces dry campanelle or other pasta shape, uncooked
3/4 pound Italian pork sausage links, casings removed
2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, undrained
1 can (6 oz each) Hunt's® Tomato Paste
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)Directions
Prepare pasta according to package directions.
Meanwhile, brown sausage in large nonstick skillet over medium-high heat, stirring occasionally to crumble sausage; drain. Add undrained tomatoes and tomato paste; mix well. Reduce heat to low; simmer 5 minutes, stirring occasionally. Transfer sausage mixture to medium bowl; set aside.
Drain pasta in colander. Place half of pasta in same skillet; top with layers of half each of the sausage mixture and cheese. Repeat all layers. Cover skillet with lid. Place over medium heat; cook 5 minutes, or until all layers are hot and cheese melts. Remove from heat; let stand 1 minute before serving.
Cook's Tips
Ingredient Information: Campanelle pasta is a medium-size pasta with a trumpet or flower shape.
Nutrition Facts


Amount per Serving

Calories416
% Daily Value*
Total fat28%18 g
Saturated fat44%9 g
Cholesterol17%51 MG
Sodium46%1,115 MG
Carbohydrate13%38 g
Dietary fiber20%5 g
Sugars1%10 g
Protein48%24 g
Vitamin A12%
Vitamin C29%
Calcium30%
Iron17%
* Percent Daily Values are based on a 2,000 calorie dietAbout Our Nutrition Information

Rumble In The Kitchen: Overnight Oatmeal (AKA Sweet & Creamy Steel Cut Oats)

Rumble In The Kitchen: Overnight Oatmeal (AKA Sweet & Creamy Steel Cut Oats)

Daily Dish

5 Tips for Getting Your Kids to Eat Healthy

Its dinnertime and your children push away the spinach and refuse to eat the broccoli. For snacks and dessert, they shun the fresh fruit you offer them. Does this sound familiar? If you want to inspire your kids to eat healthier, it helps to make the foods you offer them more appealing.


As you know from following the South Beach Diet, healthy foods, like fruits and vegetables, can be just as delicious (if not more so) as junk food. Start by asking your children for a list of their favorite foods (cookies and cake don’t count). Chances are you can incorporate some of their picks into the daily meals that you prepare. Do your children have a soft spot for mashed potatoes? Introduce them to the South Beach Diet version, which uses cauliflower (they’ll be surprised how good it is!). Do they love sugary cereal? Have them try our oatmeal pancakes instead. Most importantly, show your kids that you practice what you preach and set a good example by enjoying healthy meals along with them. And do make a concerted effort to get any junk food out of the house. Here are five ways to get your kids to start eating fruits and vegetables:


Have your children help with the preparation and cooking of the food. Studies have shown that children will try foods readily if they have helped in their preparation.


Get dipping: Kids love to dip. Serve raw veggies with reduced-fat dressing or hummus.

Let your children taste the difference between canned, frozen, or fresh veggies, and let them decide their favorite. In many cases, canned and frozen can be very healthy.

Use cookie cutters to make fun shapes out of melon slices. Kids love experimenting — and eating.

Help kids make frozen fruit kebabs using pineapple chunks, bananas, grapes, and kiwis.

Fabulous Foods: 6 Foods You Should Always Have On Hand#links

Fabulous Foods: 6 Foods You Should Always Have On Hand#links

Save Time in the Kitchen

Making healthy, South Beach Diet-friendly meals doesn’t have to take up a lot of your time. There are many ways you can save minutes in the kitchen and still eat nutritious, delicious food. It’s just a matter of having the recipes and ingredients on hand and learning a few shortcuts.

So, if you’re feeling time-pressed and daunted by the idea of preparing healthy meals, here are simple time-saving tricks to help you get started:

Always read through the recipes you plan to make to be sure you have all the ingredients prepped and assembled before you start cooking.

As soon as you get home from the grocery store, prep fruit and veggies and separate them into individual containers to use during the week. Always keep a bag of prewashed greens on hand to create a healthy salad in minutes.

Instead of mincing garlic each time you need it, throw whole cloves into the food processor. Refrigerate any leftovers in a plastic container and use within one week.

Cook once so you can eat twice (or more). On Sunday, for example, prepare enough food for two or three meals so you can freeze some in microwavable containers and enjoy the leftovers throughout the week (and take a night or two off from cooking). If you’re grilling, grill extra for lunch the next day.

Stock your kitchen with easy noncook foods to grab for snacks on-the-go, like canned or pouched tuna, plain low-fat or nonfat yogurt, or ready-made hummus.

Prepare veggie crudités once a week and keep them in the fridge to snack on or chop to add to soups, salads, and more.

Clean as you cook — rather than stacking the dishes in the sink to clean after dinner, wash pots, pans, bowls, and other kitchen utensils as you’re preparing the meal.

No-Fry Fries

Ingredients
Nonstick cooking spray
2 large baking potatoes (about 1 pound total)
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/8 teaspoon pepper


Directions
1. Lightly coat a 15x10x1-inch baking pan with cooking spray. Cut potatoes lengthwise into thin wedges. Place in a plastic bag. Spray wedges with nonstick coating. Combine cheese, paprika, and pepper. Add seasonings to bag; close bag. Shake to coat potatoes with seasonings. 2. Arrange potatoes in a single layer in prepared baking pan. Bake in a 425 degree F oven for 30 minutes or until crisp and fork-tender, turning once. Season potatoes with salt. Makes 4 servings.

Nutrition Facts
Calories 155, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 103 mg, Carbohydrate 29 g, Fiber 3 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet

Provolone Chicken Melts
Prep time: 5 minutes | Cook time: 15 minutes | Serves: 4
Details:
These cheesy open-faced sandwiches are so gooey you'll want to eat them with a knife and fork. You can use grilled, baked, or poached chicken instead of pan-cooked, if you prefer. (Phase 2)

Ingredients:

4 (6-ounce) boneless, skinless chicken breasts
4 teaspoons extra-virgin olive oil, divided
4 slices multigrain bread
1 large garlic clove, cut in half
1 whole roasted bell pepper (from a jar), cut into 4 pieces
4 (3/4-ounce) slices reduced-fat provolone or Monterey Jack cheese
Salt and freshly ground black pepper

Enlarge Image Nutritional Information:
350 calories
12 g fat (3 1/2 g sat)
13 g carbohydrate
49 g protein
2 dietary fiber
340 mg sodium
Directions:

Heat oven to broil.
Lightly pound each chicken breast to an even thickness and season with salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Sauté chicken until cooked through, about 5 minutes per side. Transfer to a plate.
Lay bread slices on a baking sheet, drizzle with remaining oil, and rub with the cut sides of the garlic clove; discard garlic. Place under the broiler until toasted, about 1 minute.
Top each bread slice with 1 pepper piece, 1 chicken breast, and 1 cheese slice. Broil until cheese has melted, about 2 minutes. Serve hot.