Canned Tomato
Sauteed Chicken with Tomatoes and Cilantro
By Michael B. Moore
Braised Eggplant and Peppers
Top toast points with this for an appetizer, or serve it as an accompaniment to grilled lamb, fish or chicken.
Basic Tomato Sauce
By Mario Batali
Stuffed Portabella Mushrooms
These mushrooms go well with the creamy Parmesan polenta , making a fine vegetarian meal.
Chicken with Olives and Feta Cheese
A boldly flavored dish that's great served over orzo (rice-shaped pasta).
By Peter Rasmussen
Turkey-Tomato Stew with Onions and Raisins
This is a kind of picadillo, a typical Spanish stew. It's also a great way to use up the (usually) less popular dark meat from the turkey. Readily available pumpkin pie spice introduces a touch of sweetness — and makes a nice addition to the spice shelf. Accompany this dish with steamed rice, a basket of warm tortillas, and an arugula and red onion salad. For a Latin-style dessert, drizzle warm caramel sauce over caramel ice cream and top with some sliced bananas.
Barbecue Glazed Chicken
This will make more barbecue sauce than you'll need for the chicken. After measuring out basting and serving amounts, save the leftover sauce for another grilling use. It will keep, covered and chilled, 2 weeks.
Active time: 1 hr Start to finish: 3 hr
Pizzaiola Burgers
This quick, casual recipe endows beef burgers with the flavors of a great pizza.
By Norman Kolpas
Chicken, Corn, and Lime Soup
If you aren't counting calories, add some crushed baked corn tortillas to this soup just before serving.
Meatball and Vegetable Soup
By Sylvia Pease
Artichoke and Fennel Ravioli with Tomato-Fennel Sauce
An elegant but easy first course. Frozen artichoke hearts are used for the filling, and purchased gyoza or wonton wrappers replace homemade pasta.
Full O' Beans Chili
A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.
Sausage Stew
By Joanie Moscoe