We want healthy meals that come together quickly without extensive ingredient lists. And we want them now. There are so many cookbooks, articles, blogs and discussions on this very topic, that the search can be overwhelming.

My recipe collection contains a few favorites that survived the rotation through many years of fall weeknight dinners squeezed between school, work and evening sports practices. Some feature inexpensive seasonal produce, such as the sweet red bell peppers in the sausage and pasta dish. I make this often in the fall when the normally pricey peppers are offered two for $1 at farmers markets.

Chicken-Tortilla Pie and Blackened Salmon with Pineapple Rice both qualify as five-ingredient fixes. Technically, the salmon and rice dish has six, but one is a seasoning.

The Chicken Tortilla Pie requires only cooked chicken, salsa, bean dip, tortillas and cheese. This kid-friendly recipe is quickly assembled with shredded rotisserie, or leftover, chicken, and prepared salsa and bean dip. When I have time, I make Southwest Bean Dip (recipe follows) to use instead of the store bought variety. It's supposed to be an appetizer served with tortilla chips, but any leftover dip also makes a filling snack wrapped in a soft tortilla.

Basil, another seasonal favorite, stars in Sausage and Red Pepper Pasta Toss and in Chicken and Spinach Soup with Fresh Pesto. If you don't have fresh basil, or you just want to cut preparation time, prepared pesto saves a step or two.

The gingery, hoisin-turkey filling for Turkey and Lettuce Wraps can be prepared, then reheated as needed and stuffed into fresh lettuce leaves for staggered dinner times.

If you fix it, they will come. If they don't, serve them leftovers.

Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.

Sausage and Red Pepper Pasta Toss

Source:womensday.com

1         package Italian turkey sausage, peeled

1         clove garlic, minced

2         red bell peppers, diced

1/2      cup chicken stock

1         teaspoon oregano

15       fresh basil leaves, chiffon cut (or 2 tablespoons prepared pesto)

1         pound whole wheat penne or bowtie pasta

           Pepper to taste

1/4      cup asiago cheese, shredded

PREPARE pasta according to package directions, drain and place in large bowl.

BROWN sausage links, breaking into small pieces while they cook.

DRAIN liquid.

ADD garlic and peppers to pan with sausage. Stir and cook on medium heat for five minutes.

ADD chicken stock, oregano and pesto, if using, and simmer two minutes.

ADD basil and toss mixture with pasta in large bowl. Sprinkle pepper and cheese to serve.

Blackened Salmon with Pineapple Rice

1          cup long-grain white rice

8          ounces fresh pineapple, cut into 1/2-inch pieces

1 to 2   jalapeños, seeded and finely chopped

1/2       cup fresh cilantro, chopped

1 1/4    pound skinless salmon fillet, cut into 4 pieces

2         tablespoon blackening spice mix or Cajun seasoning (no salt added)

COOK the rice according to package directions. Fluff with a fork and fold in the pineapple, jalapeños and cilantro.

HEAT in a large skillet over medium heat. Coat both sides of the salmon with the seasoning mix and cook, covered, until opaque throughout and blackened, 3 to 4 minutes per side.

SERVE with the rice.

Chicken-Tortilla Pie

Source: cookinglight.com

@recipe:

2         cups shredded cooked chicken breast

1/4      cup fresh salsa

1         cup spicy black bean dip

4         (8-inch) multigrain flour tortillas 

1/2      cup shredded Monterey Jack cheese

Cooking spray

HEAT oven to 450 degrees.

COMBINE chicken and salsa in a medium bowl.

SPREAD 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray.

BAKE at 450 degrees for 10 minutes or until thoroughly heated and cheese melts.

REMOVE sides of pan. Cut pie into 4 wedges. Serve immediately.

Southwest Bean Dip

1            teaspoon vegetable oil

1/2         cup chopped onion

2            cloves garlic, minced

3/4         cup chopped tomatoes

1/2         cup mild picante sauce

1            teaspoon ground cumin

1            teaspoon chili powder

1/2         cup shredded Monterey Jack cheese

1/4         cup chopped fresh cilantro

1            tablespoon fresh lime juice

PLACE black beans in a medium size mixing bowl, partially mash beans -- beans should remain a little chunky.

HEAT oil over a medium heat in a sauté pan. Stir in onion and garlic and sauté for 4 minutes.

MIX beans, tomato, picante sauce, cumin and chili powder into the frying pan; cook for 5 minutes or until thickened.

REMOVE the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.

Chicken and Spinach Soup with Fresh Pesto

Source: eatingwell.com

2            teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1/2         cup carrot or diced red bell pepper

1            large boneless, skinless chicken breast (about 8 ounces), cut into     quarters

1            large clove garlic, minced

5            cups reduced-sodium chicken broth

1 1/2      teaspoons dried marjoram

6           ounces baby spinach, coarsely chopped

1           15-ounce can cannellini beans or great northern beans, rinsed

1/4        cup grated parmesan cheese

1/3        cup lightly packed fresh basil leaves

Freshly ground pepper to taste

3/4        cup plain or herbed multigrain croutons for garnish (optional)

HEAT 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot or red bell pepper and chicken. Cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes.

ADD garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

WITH a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

COMBINE the remaining 1 tablespoon oil, parmesan and basil in a food processor. Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.

CUT the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

Nutritional analysis per 1 1/2 cup serving: 204 calories; 8 g fat; 29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6 g fiber; 691 mg sodium; 529 mg potassium.

Turkey and Lettuce Wraps

Source: eatingwell.com

1/2        cup water

1/2        cup instant brown rice

2           teaspoons sesame oil

1           pound 93 percent-lean ground turkey

1           tablespoon minced fresh ginger

1           large red bell pepper, finely diced

1           8-ounce can water chestnuts, rinsed and chopped

1/2        cup reduced-sodium chicken broth

2           tablespoons hoisin sauce

1           teaspoon five-spice powder

1/2        teaspoon salt

2           heads Boston lettuce, leaves separated

1/2        cup chopped fresh herbs, such as cilantro, basil, mint and/or chives

1           large carrot, shredded

BRING water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.

HEAT oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt. Cook until heated through, about 1 minute.

DIVIDE lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

The filling can be made ahead. Can be refrigerated, covered, for one day. Serve cold or reheat in the microwave.

Nutritional analysis per serving per 1 1/4 cup filling: 285 calories; 11 g fat; 66 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 26 g protein; 5 g fiber; 543 mg sodium; 390 mg potassium.