Creamy Mediterranean Style Pasta Salad

I found this Ronzoni/Classico recipe featured in our Sunday paper and it looked fantastic. I modified it a bit to cut calories and up the nutrients.

Creamy Mediterranean Style Pasta Salad

1 Cup dried Ronzoni Garden Delight Penne

1 Cup Classico Light Creamy Alfredo

1/4 tsp Red Wine Vinegar

2 tsp Italian Seasoning blend

2 Cups fresh baby spinach, torn into bite size pieces.

1 Cup Grape Tomatoes, halved

1 medium Yellow Bell Pepper, chopped

1/2 Cup black olives, halved

about 2 ounces of Reduced Fat Feta

Cook pasta according to package directions, drain, & rinse with cold water

In a large bowl, whisk together Alfredo sauce, vinegar, and seasoning blend. Season with salt & pepper to taste

Add cooked pasta, veggies, and feta

Cover & refrigerate for 30-60 minutes. serve chilled.

Serving Size: Makes 4 larger servings

Florentine Turkey Meat Loaf

On the weekends, it's always to nice to cook something that you can take your time with, makes the house smell delicious, and is a tasty meal. This definitely is all of the above. Cancy loves meatloaf. I like eating healthy. So why not make a meat loaf with ground turkey and something healthy hidden in the middle. :)

Florentine Turkey Meatloaf

1 pound ground turkey 

1 cup spaghetti sauce, divided 

1/2 cup Italian-seasoned bread crumbs 

1/2 cup finely chopped onion 

2 eggs, slightly beaten 

2 tablespoons grated Parmesan cheese  

1 package (10 oz) frozen chopped spinach, thawed and well drained 

3/4 cup low-fat shredded mozzarella cheese

Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, & Parmesan cheese in a medium bowl.

Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.

Serving Size: makes 4 servings