Recipes from this weekend. The last two are from the latest issue.

Tangy Roast-Beef Sandwiches

1/2 cup fat-free sour cream
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 tablespoons prepared horseradish
1 (16-ounce) unsliced loaf French bread
3/4 cup cranberry-raspberry crushed fruit (such as Ocean Spray)
3/4 pound very thinly sliced reduced-fat deli roast beef (such as Healthy Choice)
1 cup alfalfa sprouts

Combine first 3 ingredients in a small bowl. Cover and chill.
Cut loaf in half horizontally. Spread horseradish mixture over cut sides of bread. Spread crushed fruit over bottom half of bread; top with roast beef, sprouts, and top half of bread. Cut loaf into 6 pieces.
Yield: 6 servings

NUTRITION PER SERVING
CALORIES 445(18% from fat); FAT 8.7g (sat 4.4g,mono 2.2g,poly 1.1g); PROTEIN 23.1g; CHOLESTEROL 42mg; CALCIUM 61mg; SODIUM 1093mg; FIBER 2.7g; IRON 3.6mg; CARBOHYDRATE 67.2g
John Kirkpatrick
Cooking Light, NOVEMBER 1997

Macaroni Salad with Gorgonzola

8 ounces whole wheat macaroni
1 cup diced red bell pepper (about 1 medium)
1 cup diced Granny Smith apple (about 1 medium)
3 tablespoons chopped pecans, toasted
1/3 cup reduced-fat sour cream
1 tablespoon low-fat mayonnaise
2 tablespoons champagne vinegar
3/4 teaspoon salt
2 cups arugula, chopped
1/4 cup (2 ounces) crumbled Gorgonzola cheese

Cook pasta according to package directions, omitting salt and fat. Drain. Add red bell pepper, apple, and toasted pecans.
Combine sour cream and next 3 ingredients (through salt). Stir until blended. Pour over macaroni mixture, tossing to coat. Stir in arugula, and sprinkle with cheese.
Yield: 8 servings (serving size: 3/4 cup)

NUTRITION PER SERVING
CALORIES 173(31% from fat); FAT 5.9g (sat 2.5g,mono 1.5g,poly 0.9g); PROTEIN 6.6g; CHOLESTEROL 10mg; CALCIUM 72mg; SODIUM 344mg; FIBER 3.7g; IRON 1.3mg; CARBOHYDRATE 26g
Lorrie Hulston Corvin
Cooking Light, MARCH 2006

Three-Cheese Chicken Penne Florentine

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.
Yield: 8 servings (serving size: about 1 cup)

NUTRITION PER SERVING
CALORIES 345(25% from fat); FAT 9.7g (sat 5.1g,mono 3.1g,poly 1g); PROTEIN 31.7g; CHOLESTEROL 56mg; CALCIUM 275mg; SODIUM 532mg; FIBER 2.1g; IRON 2mg; CARBOHYDRATE 32.9g
Cooking Light, MARCH 2006