This is one of those meals that looks really fancy but actually requires no brainpower. You need three things: fresh basil leaves, fresh tomatoes, and fresh (soft) mozzarella cheese. Slice the tomatoes and cheese and stack (tomatoes first, cheese on top) with one or two basil leaves. Arrange like patties on a plate (3 or 4 per person) and sprinkle with a little olive oil, balsamic vinegar, salt and pepper. Delicious. Fast. Cheap.
Ravioli With Tomatoes, White Beans, and Escarole
1. Cook pasta according to package directions, omitting salt and fat.
2. Combine the beans, tomatoes, basil, oregano, and red pepper in a large saucepan. Bring to a boil; stir in escarole. Cover, reduce heat, and simmer 3 minutes or until escarole is wilted. Stir in pasta and 1/4 cup water; cook 1 minute or until thoroughly heated. Sprinkle with cheese
Try a whole wheat ravioli, which is a great source of fiber. Fiber, also found in white beans, will help you to feel full longer
Cheese and Broccoli Tart
9-inch unbaked pie shell (from the dairy case)
1/2 of a 10-oz package frozen chopped broccoli (about 1 cup)
2 cups grated part-skim swiss cheese
1/4 red onion, peeled and finely chopped
1/4 cup 1% milk
1/2 tsp salt, or to taste Pinch of black pepper
1. Preheat oven to 425° F. Bake pie shell for 5 minutes, then remove from oven and set aside. Reduce heat to 375º F.
2. Microwave broccoli in a microwave-safe bowl for about 3 minutes at full power, or until thawed. Drain well in colander.
3. Sprinkle 1 cup of cheese over pie shell. Top with broccoli and onion.
4. In a small bowl, beat eggs until blended. Stir in milk, salt, and pepper, and pour over broccoli. Sprinkle on remaining cheese.
5. Bake for 25 minutes, or until tart is golden brown and puffy. Let stand for about 10 minutes before serving.