Lasagna Rolls

Ingredients

• 12 whole-wheat lasagna noodles
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
• 3 cups chopped spinach
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons finely chopped Kalamata olives
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1 25-ounce jar marinara sauce, preferably lower-sodium, divided
• 1/2 cup shredded part-skim mozzarella cheese

Directions

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Taco Salad

Ingredients

• 4, 6- or 8-inch corn tortillas
• Nonstick cooking spray
• 3/4 pound lean ground beef or turkey
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 8-ounce can tomato sauce
• 1 tablespoon vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 4 cups shredded lettuce
• 1/2 cup chopped green or red sweet pepper
• 1/4 cup finely shredded cheddar cheese (1 ounce)
• 12 cherry tomatoes, halved

Directions

1. For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray. Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups.
2. Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat.
3. Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
4. Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves. Makes 4 servings.
5. Make Ahead Tip: Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month.

Barbecue Chicken Wings

Ingredients

• 12 chicken wings
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons oyster sauce
• 1/2 tablespoon garlic powder
• 1/2 teaspoon onion powder
• ground black pepper to taste
• 1 tablespoon dried basil

Directions

1. In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
2. Lightly oil grill and preheat to high heat.
3. Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

Mahogany Chicken Wings

Ingredients

• 3 pounds chicken wings, split and tips discarded
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup molasses
• 2 tablespoons chile sauce
• 1 teaspoon ground ginger
• 2 cloves garlic, finely chopped

Directions

1. Place chicken in a shallow, medium dish.
2. In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
3. Preheat oven to 375 degrees F (190 degrees C).
4. In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

Hearty Turkey Sandwich

Ingredients

1 pound round bread loaf
1/4 cup MIRACLE WHIP Dressing
2 tablespoons GREY POUPON Dijon Mustard
1 (9 ounce) package OSCAR MAYER Shaved Oven Roasted Turkey Breast
3/4 cup spinach leaves
1/2 medium onion, thinly sliced, separated into rings and cooked until golden brown
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

Cooking directions

1. Preheat oven to 400 degrees F. Cut a 1/2-inch-thick slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Reserve removed bread for another use. Spread inside of bread shell and cut-side of top of loaf with dressing and mustard.

2. Fill bread shell with layers of turkey, spinach, onions and cheese; cover with top of bread loaf. Wrap in aluminum foil.

3. Bake 30 min. or until cheese is melted and sandwich is heated through. Let stand 10 min. Cut into 4 wedges with serrated knife. Serve warm.

Yield: 4 servings

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce

Ingredients

1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
4 (6-inch) pita pockets, halved crosswise
1 (1 1/2-pound) (1/4-inch-thick) bone-in lamb steak from leg, trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Cooking directions

1. Make tsatsiki sauce: Puree cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.

2. Make lamb sandwiches: Preheat broiler.

3. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.

4. Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.

5. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.

6. Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

Yield: 4 servings

Tuna and Olive Salad Sandwich

Ingredients

1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6 ounce) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
1 (20- to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce

Cooking directions

1. Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining 1. salad ingredients and stir together gently. Season with salt and pepper.

2. Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

Yield: 4 servings