3 Easy Single-Dish Meals

Gorgonzola & Prune-Stuffed Chicken Stuffing a chicken breast is relatively simple, but your guests don't have to know. We use Gorgonzola and prunes here, but try it with any favorite combination of dried fruit and flavorful cheese. Serve over quick-cooking barley with broccolini or a steamed artichoke on the side. Serving: 4 Preparation: 45 minutes Ingredients 1/2 cup chopped prunes, divided 1/3 cup crumbled Gorgonzola cheese 1/4 cup coarse dry whole-wheat breadcrumbs 1 teaspoon minced fresh thyme, divided 4 boneless, skinless chicken breasts (1 to1-1/4 pounds), trimmed 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 shallot, minced 1/2 cup red wine 1 cup reduced-sodium chicken broth 4 teaspoons all-purpose flour Preparation 1. Combine 1/4 cup prunes, Gorgonzola, breadcrumbs and 1/2 teaspoon thyme in a small bowl. Cut a horizontal slit along the thin edge of each chicken breast, nearly through to the opposite side. Stuff each breast with about 2-1/2 tablespoons filling. Use a couple of toothpicks to seal the opening. Season with salt and pepper. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 4 minutes per side. Transfer to a plate. 3. Add the remaining 1 teaspoon oil, shallot and the remaining 1/2 teaspoon thyme to the pan; cook, stirring, until fragrant, about 1 minute. Add wine and the remaining 1/4 cup prunes. Reduce heat to medium; cook, scraping up any browned bits, until most of the wine evaporates, about 2 minutes. Whisk broth and flour in a small bowl until smooth; add to the pan and cook, stirring, until thickened, about 2 minutes. 4. Reduce heat to low, return the chicken and any juices to the pan and turn to coat with sauce. Cover and cook until the chicken is cooked through, 3-5 minutes more. Remove toothpicks, slice the chicken and top with the sauce. Enjoy! Nutrition Facts Per serving: 318 calories 9 g fat (3 g sat, 4 g mono) 75 mg cholesterol 21 g carbohydrates 31 g protein 2 g fiber 541 mg sodium 492 mg potassium Nutrition Bonus: selenium (30% Daily Value)

Quick Breakfast Taco A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option. Serving: 1 Preparation: 15 minutes Ingredients 2 corn tortillas 1 tablespoon salsa 2 tablespoons shredded reduced-fat Cheddar cheese 1/2 cup liquid egg substitute, such as Egg Beaters Preparation 1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds. 2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos. Enjoy! Nutrition Facts Per serving: 153 calories 2 g fat (1 g sat, 0 g mono) 3 mg cholesterol 15 g carbohydrates 17 g protein 0 g fiber 453 mg sodium 207 mg potassium Nutrition Bonus: vitamin C (20% Daily Value)

Mini Chile Relleno Casseroles Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake — these are ready in half the time. Heatproof ramekins are a cook’s best friend — we use them all the time to hold ingredients while cooking. Serving: 4 Preparation: 10 minutes Ingredients 2 4-ounce cans diced green chilies, drained and patted dry 3/4 cup frozen corn, thawed and patted dry 4 scallions, thinly sliced 1 cup shredded reduced-fat Cheddar cheese 1-1/2 cups nonfat milk 6 large egg whites 4 large eggs 1/4 teaspoon salt Preparation 1.Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet. 2. Equally divide green chilies, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. 3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins. Enjoy! Nutrition Facts Per serving: 215 calories 7 g fat (3 g sat, 3 g mono) 219 mg cholesterol 14 g carbohydrates 23 g protein 3 g fiber 726 mg sodium 421 mg potassium Nutrition Bonus: selenium (46% Daily Value), calcium (35% DV), vitamin C (25% DV).