Filipacchi Publishing - Weeknight Meals in a Hurry

SAUSAGE HOMESTYLE SERVES 4 TOTAL TIME: 15 MINUTES 1 Tbsp oil 1 pkg (about 13 oz) chicken sausages 1 each red and green bell pepper 1 medium onion 4 hero rolls Heat oil in a large nonstick skillet over medium-high heat. Arrange sausages on one side of pan, cover and cook 4 minutes. Meanwhile cut peppers in thin strips. Add to other side of pan; cook 2 minutes. While sausages cook, cut onion in half lengthwise, then in long, thin strips. Add to peppers; turn sausages.

Cook all 6 minutes, stirring occasionally, until sausages are lightly charred and cooked through and vegetables are lightly browned and tender. Place a sausage on each roll and top with pepper and onion. PER SERVING: 412 cal, 20 g pro, 39 g car, 3 g fiber, 20 g fat (5 g sat fat), 74 mg chol, 1,335 mg sod

COOKED BREASTS CUBAN SERVES 4 TOTAL TIME: 20 MINUTESPAPAYA SLAW cup each light mayonnaise and orange juice 2 tsp distilled white vinegar tsp each salt and pepper 1 ripe papaya (about 1 lb), peeled, quartered lengthwise, seeds reserved (see ), sliced 4 cups bagged coleslaw mix 1 small red bell pepper, thinly sliced cup coarsely chopped cilantro MOJO SAUCE 1 cup cilantro leaves cup orange juice 2 Tbsp olive oil 1 clove garlic tsp each salt, paprika and ground cumin 4 purchased roast chicken breast halves (about 4 oz each), boned and sliced 1. PAPAYA SLAW: Whisk first 3 ingredients in a large bowl. Add remaining ingredients; toss to mix and coat. 2.

MOJO SAUCE: Blend ingredients in a blender or food processor until cilantro is very finely chopped. Spoon sauce over chicken. Serve with the slaw sprinkled with papaya seeds, if desired. PER SERVING: 397 cal, 28 g pro, 25 g car, 2 g fiber, 22 g fat (5 g saturated fat), 84 mg chol, 1,070 mg sodNOTE: Edible papaya seeds add a peppery touch.

BREASTS ITALIAN SERVES 4 TOTAL TIME: 15 MINUTES cup all-purpose flour tsp each salt and pepper 4 skinless, boneless chicken breast halves (5 oz each), tender removed (see ), trimmed of visible fat 1 Tbsp oil 1 tsp dried or chopped fresh sage 4 thin slices prosciutto (about oz each) cup canned fat-free chicken broth 1 Tbsp fresh lemon juice Tbsp butter BEANS 1 can (19 oz) cannellini beans, rinsed cup chopped bottled roasted red peppers 1 Tbsp oil tsp each salt and pepper 1 bag (9 oz) microwaveable baby spinach GARNISH: fresh sage leaves Mix flour, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat.

Remove chicken; shake off excess flour. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and cook, 5 minutes on each side, or until golden and cooked through. Remove to plates, sprinkle with sage and top each with prosciutto. Add broth and lemon juice to pan. Increase heat to high and boil until reduced by half.

Whisk in butter until melted. Drizzle over chicken. Meanwhile combine Beans ingredients in a microwave-safe bowl, cover and microwave until hot, then microwave spinach as bag directs. Serve with the chicken. Garnish with sage leaves. PER SERVING: 435 cal, 47 g pro, 32 g car, 9 g fiber, 13 g fat (3 g sat fat), 99 mg chol, 896 mg sodNOTE: So breasts cook evenly, place halves smooth side down and gently pull off the tenders (thin strip on underside of each breast half).

Save tenders for another use.

TENDERS HOMESTYLE SERVES 4 TOTAL TIME: 20 MINUTES 8 frozen breaded chicken tenderloins 2 cups frozen mashed potatoes 1 cups 1% lowfat milk cup shredded reduced-fat Cheddar cheese cup sliced scallions 2 cups (from 16-oz bag) frozen corn, black beans, onion and peppers 2 Tbsp lime juice or 1 Tbsp vinegar 2 Tbsp chopped cilantro tsp ground cumin tsp each salt and hot pepper sauce Cook chicken as package directs. Meanwhile microwave potatoes with milk as bag directs. Stir in cheese and scallions. While potatoes and chicken cook, prepare vegetables as bag directs. Drain, rinse with cold water and drain again.

Toss with rest of ingredients; spoon over tenderloins. Serve with potatoes. PER SERVING: 559 cal, 33 g pro, 66 g car, 8 g fiber, 19 g fat (5 g sat fat), 53 mg chol, 1,415 mg sod

COOKED CHICKEN CLASSIC SERVES 4 TOTAL TIME: 25 MINUTES 1 sheet frozen puff pastry, thawed, 1 egg pinch of thyme 10-oz can cream of chicken soup cup milk tsp thyme 2 cups cooked chicken, cubed 1-lb bag frozen stir-fry vegetables 15-oz can kernel corn 3 chopped scallions Preheat oven to 400F. Unfold puff pastry sheet on an ungreased baking sheet. Cut into 4 equal squares. Beat egg and brush puff pastry; sprinkle with thyme.

Bake 12 minutes until golden. Meanwhile, heat cream of chicken soup, milk and tsp thyme in a large skillet. Add cubed cooked chicken, stir-fry vegetables, drained kernel corn and chopped scallions. Simmer, covered, 5 minutes until vegetables are tender. Spoon into serving bowls. PER SERVING: 676 cal, 33 g pro, 56 g car, 5 g fiber, 36 g fat (7 g sat fat), 126 mg chol, 1,079 mg sod

TENDERS ASIAN SERVES 4 TOTAL TIME: 25 MINUTESCHICKEN FINGERS cup panko bread crumbs (see ) or plain dried bread crumbs 2 tsp grated Parmesan cheese 2 tsp dried instant minced onion tsp salt 1 lb chicken tenders nonstick spray VEGETABLE SAUT 1 Tbsp olive oil 1 each medium zucchini and yellow squash, sliced 1 cup grape or cherry tomatoes 1 tsp minced garlic