Pasta

This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though!

This recipe is “wise” because it uses whole wheat pasta – which is high in protein and fiber compared to semolina pasta and has a tasty, nutty flavor – plus it’s "penny-wise" (Get it? “Penne” sounds like penny!), as it is both inexpensive to make and absolutely delicious!

Part soup and part stew…It’s a stoup! This blend of pasta and veggies, including high-protein chickpeas, is sure to become a new family favorite. Leftovers work well in a thermos for lunch!

This delish pasta salad can even go to the beach with you because it has no mayo (mayo can spoil out in the sun if it’s not kept really cold all the time). It also makes a fun and easy cold supper on a warm summer evening.

Everyone can play a role in preparing this recipe, and the whole family will enjoy eating it, too! But shhh, don’t spill the beans about the secret ingredient! Serve with a green salad alongside.

Here’s new take on the good ol’ tuna casserole – hold the canned condensed soup, please! Go Italian and try this spaghetti or try Creamy Tarragon Tuna over Egg Noodles for a French twist on creamy tuna and egg noodles. Serve with a green salad for a super tuna supper. Rachael says, "This spaghetti is topped with anchovy breadcrumbs. In our family, we use these breadcrumbs in place of grated cheese on top of pastas made with fish, like the canned tuna used here. If you think you don’t like anchovies, you could be wrong! Once heated through and cooked down they taste like salted nuts. These breadcrumbs are really tasty!"

Rollover Suppers are meals from which the leftovers can be turned into a second or even a third night’s meal with entirely different flavor. This meal is part two of a series that begins with Jerk Chicken with Roasted Vegetables and Pineapple, followed by Jerk Chicken Quesadillas with Slaw Salad on the final night.

This is garlicky enough to keep the most persistent of vampires off your doorstep. One bite and you’ll want to nuzzle up to this Ghoul-ash any night of the week!

Rachael says, “I make this ALL THE TIME! It is an absolute FAVE! Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It’s like a bowl of French onion soup, hold the broth. It’s a knockout. Serve with a spinach or arugula salad on the side for a simple supper any night."

This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though!

This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though!

This stew is hearty enough to be served on a plate instead of a bowl if you want to! Serve with the spinach salad beforehand or alongside.

A bento box is a groovy set of Japanese dishes that hold all the courses in one meal in separate containers that fit inside one big box. This fun and really funky lunch is made up of two different recipes – each one is so easy, you can make it in minutes! Bring some chopsticks to eat your Bento Lunch Box with and you really will be too cool for school! Make with Wa-s’up? Tuna Salad Pinwheels (Bento Lunch Box).

Here’s new take on the good ol’ tuna casserole – hold the canned condensed soup, please! Try this French twist on creamy tuna and egg noodles or go Italian and try Spicy Tomato and Tuna Spaghetti. Serve with a green salad for a super tuna supper.

Whether you have a garden or just a great farmers’ market in town, this dish really celebrates the flavor and goodness of vegetables. This hearty meal really tastes too good to be so good for you.