Cooking for 2: Entrees

Quick and delicious recipes any couple will love.

Easy Spaghetti

"My husband and I really like this hearty main dish. It's quick and easy, and I always have the ingredients on hand."
-- Cynthia W. of Mineral City, Ohio

Prep/Total Time: 30 minutes

You Will Need
1/2 pound lean ground beef
1/4 cup chopped onion
2 cups meatless spaghetti sauce
1 cup water
3 ounces uncooked spaghetti, broken
1/4 pound reduced-fat process cheese (Velveeta), cubed
2 teaspoons grated Parmesan cheese

What to Do
1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2. Stir in the spaghetti sauce, water, and spaghetti; bring to a boil.

3. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.

Serves: 2

Per serving: (1 1/2 cups) 570 calories, 15 g fat (8 g saturated fat), 81 mg cholesterol, 2,115 mg sodium, 63 g carbohydrate, 5 g fiber, 43 g protein.

Vegetable Trout Bake

"I love how easy this dish is to prepare. If you don't care for trout, use salmon or chicken breasts. Instead of green beans and tomatoes, try eggplant and broccoli florets. Try your own variations and have fun."
-- Elizabeth Y. of Denver, Colorado

Prep Time: 35 minutes
Cooking Time: 35 minutes

You Will Need
4 small red potatoes, cut into 1-inch pieces
1 cup cut fresh green beans (2-inch pieces)
10 frozen pearl onions
1/2 teaspoon salt, divided
4 garlic cloves, minced, divided
2 trout fillets (6 ounces each)
1/4 cup pitted Greek or ripe olives, halved
3 teaspoons minced fresh parsley, divided
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 cup white wine or chicken broth

What to Do
1. In a large saucepan, combine the potatoes, beans, and onions; cover with water.

2. Add 1/4 teaspoon salt. Bring to a boil; reduce heat.

3. Cover and cook for 10-15 minutes or until beans and onions are crisp-tender; drain.

4. Place vegetables in a single layer in a shallow 2 quart baking dish coated with nonstick cooking spray. Top with half of the garlic.

5. Place trout, skin side down, over vegetables. Sprinkle with olives, 1 1/2 teaspoons parsley, pepper, and remaining salt and garlic. Top with tomatoes and remaining parsley.

6. Pour wine or broth over the top. Cover and bake at 400°F for 35-40 minutes or until fish flakes easily with a fork.

Serves: 2

Per serving: 399 calories, 12 g fat (3 g saturated fat), 100 mg cholesterol, 821 mg sodium, 28 g carbohydrate, 5 g fiber, 40 g protein.

Zesty Grilled Chicken

"When we make Zesty Grilled Chicken, I'll do the prep work, and Jim's the grilling expert." -- LaDonna R. of Ponca City, Oklahoma

Prep Time: 10 minutes plus marinating
Grill Time: 15 minutes

You Will Need
2 tablespoons plus 1/4 cup chunky salsa, divided
4 tablespoons zesty Italian salad dressing, divided
2 boneless skinless chicken breast halves (4 ounces each)
2 slices part-skim mozzarella cheese
Hot cooked rice, optional

What to Do
1. In a large resealable plastic bag, combine 2 tablespoons salsa and 2 tablespoons salad dressing; add the chicken.

2. Seal bag and turn to coat; refrigerate for at least 2 hours.

3. In a small saucepan, combine the remaining salsa and dressing; cook over low heat until heated through, stirring occasionally; set aside and keep warm.

4. If grilling the chicken, coat grill rack with nonstick cooking spray before starting the grill.

5. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 6-8 minutes on each side or until juices run clear.

6. Immediately top with cheese. Serve over rice if desired. Top with salsa mixture.

Serves: 2

Per serving: 1 chicken breast half with 3 tablespoons sauce (prepared with fat-free dressing) 229 calories, 8 g fat (4 g saturated fat), 79 mg cholesterol, 701 mg sodium, 7 g carbohydrate, 3 g fiber, 33 g protein.