Amount	Ingredient
1 Tbsp	olive oil
2 cloves	garlic, minced
1/4 C	freshly minced parsley
4 C	ripe tomatoes, chopped
1 Tbsp	fresh basil, chopped or 1 teaspoon dried basil
1 Tbsp	oregano leaves, crushed or 1 teaspoon dried oregano
1/4 tsp	salt
To taste	ground red pepper or cayenne
8 oz	uncooked fusilli pasta (4 cups cooked)
1/2 lb	cooked chicken breasts, diced into ½-inch pieces (¾ lb. raw) (optional)

1. Heat oil in a medium saucepan. Saute garlic and parsley until golden.

   

2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

3. Cook pasta in unsalted water.

4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for next day's lunch.

YIELD:	4 Servings - serving size: 1 cup
EACH SERVING PROVIDES:	Calories 304 · Total fats 5 g · Saturated fats less than 1 g Cholesterol 0 mg ·  Sodium 285 mg
WITH CHICKEN:	Calories 398 · Total fats 7 g · Saturated fats 1 g Cholesterol 44 mg ·  Sodium 325 mg

FOR THE PIE CRUST:	FOR THE PIE FILLING:
Amount Ingredient 1 C quick cooking oats 1/4 C whole wheat flour 1/4 C ground almonds 2 Tbsp brown sugar 1/4 tsp salt 3 Tbsp vegetable oil 1 Tbsp water	Amount Ingredient 1/4 C packed brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 egg, beaten 4 tsp vanilla 1 C canned pumpkin 2/3 C evaporated skim milk

1. Preheat oven to 425°F.

2. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.

3. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified.

4. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.

5. Press into 9-inch pie pan and bake for 8-10 minutes or until light brown.

6. Turn oven to 350°F.

7. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.

8. Add eggs and vanilla and mix to blend ingredients.

9. Add pumpkin and milk and stir to combine.

10. Pour into prepared pie shells.

11. Bake 45 minutes at 350°F or until knife inserted near center comes out clean.

YIELD:	9 Servings - serving size: 1/9 of a 9-inch pie
EACH SERVING PROVIDES:	Calories 177 · Total fats 8 g · Saturated fats 1 g Cholesterol 24 mg ·  Sodium 153 mg

FRUIT SALAD:	HONEY ORANGE SAUCE:
Amount Ingredient 1 large mango, peeled and diced 2 C fresh blueberries 2 bananas, sliced 2 C fresh strawberries, halved 2 C seedless grapes 2 nectarines, unpeeled and sliced 1 kiwi fruit, peeled and sliced	Amount Ingredient 1/3 C unsweetened orange juice 2 Tbsp lemon juice 1 1/2 Tbsp honey 1/4 tsp ground ginger dash nutmeg

1. Prepare the fruit.

2. Combine all the ingredients for the sauce and mix.

3. Just before serving, pour honey orange sauce over the fruit.

YIELD:	12 Servings - serving size: 4 oz cup
EACH SERVING PROVIDES:	Calories 96 · Total fats 1 g · Saturated fats less than 1 g Cholesterol 0 mg ·  Sodium 4 mg

See also:
The Experience of Juicing - Best Recipes
Summer Grilling - Best Recipes
Laura Bush's Guacamole Recipe

For recipes and tips from the 5 to 9 a Day website click here...

The U.S. Department of Agriculture released a menu and recipe book, Recipes and Tips for Healthy, Thrifty Meals, designed for anyone who wants to eat a healthy diet that meets federal dietary guidance at minimal cost. You can download the PDF version of the book by clicking here. (235 K)

Source: Stay Young at Heart Recipes - National Heart, Lung, and Blood Institute.