Chicken Cacciatore  WORK TIME: 25 MINUTES / TOTAL TIME: 25 MINUTES / SERVINGS: 4 4 oz multigrain rotini pasta 2 tsp olive oil 1 lb boneless, skinless chicken breast tenders, cut into ½" pieces 1 pkg (8 oz) brown mushrooms (cremini), quartered ½ med red bell pepper, cut into strips 1 sm onion, chopped 2 cloves garlic, minced ¼ tsp salt ¼ tsp black pepper 1 can (14.5 oz) no-salt added basil-garlic oregano diced tomatoes 20 lg pitted black olives 1 Tbsp finely chopped fresh parsley

  1. PREPARE pasta per package directions.2. HEAT oil in large nonstick frying pan (with cover) over medium-high heat while making pasta. Add chicken and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer to bowl.3. COMBINE mushrooms, bell pepper, onion, garlic, salt, and black pepper in pan. Reduce heat to medium, cover, and cook, stirring occasionally, until mushrooms exude liquid, about 3 minutes. Uncover and cook until most of the liquid evaporates, about 8 minutes.4. STIR in tomatoes (with juice) and reserved chicken with any accumulated juices from bowl. Reduce heat to a simmer.5. ADD drained pasta to pan. Add olives and toss gently to combine. Serve sprinkled with parsley. NUTRITION (per serving) 322 cal, 33 g pro, 34 g carb, 6 g fiber, 6.5 g fat, 1 g sat fat, 460 mg sodium MORE: 8 Slow-Cooker Comfort Foods  

Glazed Pork Tenderloin with Succotash

WORK TIME: 20 MINUTES / TOTAL TIME: 30 MINUTES / SERVINGS: 4 Pork¼ c apricot preserves 1 Tbsp grated fresh ginger 1 lb lean pork tenderloin, trimmed of all visible fat ¼ tsp black pepper ⅛ tsp salt Succotash1 tsp extra virgin olive oil 1 pkg (10 oz) frozen cut okra ½ med onion, chopped 1 tsp dried oregano 1 c fresh or frozen corn kernels 2 tsp cider vinegar 1 tsp sugar 3 Tbsp thinly sliced fresh basil ¼ tsp salt flavor up

  1. HEAT broiler or grill to medium-high.2. PREPARE PORK: Combine preserves and ginger in small bowl. Sprinkle meat with pepper and salt. Broil or grill pork 10 minutes, turn, and cook 10 minutes longer. Brush meat with half of the preserve mixture and continue cooking 2 minutes. Turn and brush with remaining mixture. Cook another 2 minutes, or until a thermometer inserted into the thickest portion registers 155°F. Turn pork and broil or grill 30 seconds to set glaze. Transfer to cutting board, cover loosely with foil, and let stand 10 minutes. Cut into 16 slices.3. MAKE SUCCOTASH: Heat oil in large nonstick frying pan over medium-high heat while pork cooks. Add okra, onion, and oregano and cook, stirring occasionally, until onion starts to brown and okra stops giving off liquid, 6 to 7 minutes. Stir in corn and cook until starting to brown slightly, about 3 minutes. Add vinegar and sugar and cook 1 minute. Remove from heat and stir in basil and salt. Serve with sliced pork. NUTRITION (per serving) 251 cal, 25 g pro, 29 g carb, 3 g fiber, 5 g fat, 1 g sat fat, 279 mg sodium MORE: 7 Speedy Weeknight Dinners Recipes adapted from The Salt Solution by Heather K. Jones, RD, with the editors of Prevention. Order your copy The Salt Solution today!