GREAT SHAKES, SMOOTHIES & RECIPES

1/4 cup(s) freshly grated Pecorino Romano cheese

Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water; drain pasta and broccoli.

Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

Stir pasta, broccoli, and 1/4 cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.

1 serving: Calories 350; Carbohydrates 28g; Cholesterol 50mg; Dietary Fiber 3g; Fat 12g (Saturated Fat 3g); Sodium 560mg

1 navel orange

1/4 cup(s) dry sherry

2 tablespoon(s) soy sauce

1 tablespoon(s) cornstarch

1 pound(s) beef eye round steaks trimmed of fat and thinly sliced

3 teaspoon(s) canola oil

2 red and/or orange peppers thinly sliced

1 package(s) precooked whole-grain brown rice (8.8-ounce)

From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch. Add beef and toss to coat; set aside.

In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.

In same skillet, heat remaining 2 teaspoons oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.

Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute. Meanwhile, prepare rice as label directs.

To serve, toss beef and peppers with orange sauce. Serve beef and pepper stir-fry over rice.

Rosemary sprigs for garnish

1. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife. Remove chicken to bowl.

2. In same skillet, in 1 teaspoon vegetable oil, cook pear wedges until lightly browned and tender.

3. In cup, mix chicken broth, balsamic vinegar, cornstarch, and sugar until blended. Add chicken-broth mixture and dried cherries to skillet with pears. Heat to boiling; boil 1 minute. Return chicken to skillet; heat through. Garnish with rosemary to serve.

In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.

Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.

Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.

Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.

Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.

In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.

1 serving: Calories 350; Carbohydrates 15g; Cholesterol 94mg; Dietary Fiber 5g; Fat 16g (Saturated Fat 2g); Sodium 585mg

In 12-inch skillet, heat oil on medium-high until hot. Evenly season salmon on both sides with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Add salmon to skillet and cook 3 minutes. Reduce heat to medium; turn salmon over and cook 3 to 5 minutes longer or until opaque throughout.

Meanwhile, drain tomatoes, reserving 1/4 cup juice. Chop tomatoes.

Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and cook 5 minutes or until tender. Stir in tomatoes with reserved juice; heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Remove skillet from heat; stir in olives and capers.

While tomato sauce is cooking, cut each zucchini lengthwise in half, then cut crosswise into 1/4-inch-thick slices.

In microwave-safe medium bowl, place zucchini and 2 tablespoons water. Cover with vented plastic wrap and cook in microwave on High 5 minutes or until just fork-tender. Drain zucchini; add lemon juice and toss to combine.

Place salmon on individual dinner plates; top with tomato-olive-caper mixture and serve with zucchini.

Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.

Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.