Meal Planning ...

Doing a little meal planning / grocery list writing for next week and thought I would share a few recipes.

Broccoli-Sausage Calzones

Pizza Dough (I have some frozen from Borracchini's)
2/3 C. chopped broccoli florets
2/3 C. diced chicken and sun-dried tomato sausage
1/2 C. part-skim ricotta cheese
1/4 C. shredded sharp provolone cheese
1/4 t. freshly ground black pepper

Preheat oven to 350°F.

Steam broccoli, covered, 3 minutes or until tender.

Combine broccoli, sausage, ricotta, provolone and black pepper in a bowl. Divide dough into four equal balls and pat out into circles. Place about 1/3 cup sausage mixture on half of each circle, leaving a 1/2-inch border. Fold the pizza dough over the sausage mixture until the edges almost meet. Bring the bottom edge over the top edge; crimp edges of dough with fingers to form a rim.

Place the calzones on a baking sheet coated with cooking spray. Pierce tops with a fork. Lightly spray the tops with cooking spray. Bake for 35 minutes or until golden brown.

Serve with marinara sauce for dipping.

Made this Vietnamese Chicken Salad from the latest Cooking Light last week - with coconut rice - and it was so delish I am craving it so will probably make again.

Corn & Salmon Chowder

1 large onion, chopped
1 tablespoon butter
1 c. frozen corn kernels
½ teaspoon salt
ground black pepper
3 cups milk
1 can creamed corn
1 4 oz. can diced green chilies
8 oz. smoked salmon, chopped; or 1 can

• In a large saucepan, saute the onion in butter over medium-high heat until softened.
• Stir in the frozen corn and salt and pepper and cook 2 to 3 minutes, until heated through.
• Stir in the milk and the rest of the ingredients.
• Bring to a boil, covered, over medium-high heat, stirring frequently.
• Reduce the heat to medium-low and simmer the soup gently for 5 minutes.
• Remove the pan from the heat, but keep warm, covered.

Serve with quesadillas and a salad of cabbage, cilantro, lime juice, cherry toms.

Happy dinnertime!