Back Of The Box - Main Dish Recipes

Penne with Mushroom-Tomato-Cream Sauce

2 2/3 cups uncooked penne pasta (8 oz)
3 oz pancetta or 4 strips bacon, chopped
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 oz crimini mushrooms, sliced
1 can (28 oz) Muir Glen organic crushed tomatoes with basil, undrained
1/2 cup whipping cream
2 cups packed fresh baby spinach leaves

Cook and drain pasta as directed on box. Return to saucepan; keep warm. Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender.

Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta. Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta. If using bacon, omit olive oil and use bacon drippings to cook garlic and mushrooms. Makes 5 servings (1 1/3 cups each)

Stir-Fried Pork and Pasta

1 1/4 pounds pork boneless loin or leg
1 teaspoon cornstarch
1 teaspoon soy sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
2 large garlic cloves, finely chopped
1/4 teaspoon crushed red pepper
2 medium celery stalks, cut into 1/4-inch diagonal slices (1 cup)
1 small red or green bell pepper, cut into 1-inch pieces
2 cups bean sprouts (4 ounces)
4 ounces fresh mushrooms (1 1/4 cups)
2 cups cooked vermicelli, (4 ounces uncooked)
3 green onions, sliced
1 tablespoon soy sauce

Trim excess fat from pork. Cut pork into strips, 2x1x1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper. Cover and refrigerate 20 minutes.

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork, garlic and red pepper; stir-fry about 5 minutes or until pork is no longer pink. Add celery and bell pepper; stir-fry 2 minutes.

Add bean sprouts and mushrooms; stir-fry 2 minutes. Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed. Makes 6 servings (about 1 cup each)

Spinach Manicotti

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen pasta sauce (any flavor)

Heat oven to 375°. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.

In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.

Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted. Makes 7 servings (2 manicotti each)

Savory Sausage-Chicken Pie

1 lb bulk pork sausage
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 medium onion, chopped (1/2 cup)
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup milk
2 cups self-rising flour
1/4 cup butter or margarine
2/3 cup milk

Heat oven to 400°. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.

Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole.

Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture. Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown. Makes 8 servings

Creamy Bow-Ties with Ham and Vegetables

2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1/2 cup chives-and-onion cream cheese (from 8-oz container)
3/4 cup half-and-half
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half if large
8 oz fresh asparagus spears, cut into 1 1/2-inch pieces
1 1/2 cups cooked ham strips (1x1/4-inch)
1/4 teaspoon dried marjoram leaves

Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, mix cream cheese and half-and-half. Cook over medium heat 2 to 3 minutes, stirring constantly, until melted and smooth.

Stir in carrots. Cook 4 minutes, stirring occasionally. Stir in asparagus. Cover; cook 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in pasta, ham and marjoram. Cook, stirring occasionally, just until thoroughly heated. Makes 4 servings

Penne with Beef and Sun-Dried Tomatoes

1 1/2 cups uncooked penne pasta (6 oz)
1 lb boneless beef sirloin steak, cut into thin strips
1/2 teaspoon peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil and herbs, drained, cut into thin strips
2 tablespoons oil from sun-dried tomatoes
4 medium green onions, sliced (1/4 cup)
1 jar (6 oz) Progresso marinated artichoke hearts, drained
2 tablespoons chopped fresh parsley

Cook and drain pasta as directed on package. Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add beef to skillet; sprinkle with peppered seasoned salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.

Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley. Makes 4 servings

Smoky Mac 'n Cheese

3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded
2 cans (14.5 oz each) fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup Progresso plain bread crumbs
2 teaspoons olive oil

Cook and drain macaroni as directed on box. Return to saucepan; keep warm. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.

Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown. Makes 8 servings (1 1/4 cups each)

Tomato-Basil Pasta with Fresh Mozzarella

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (28 oz) whole peeled tomatoes, undrained, cut up
1/4 cup chopped fresh basil
3 cups uncooked rigatoni, penne or ziti pasta (8 oz)
8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup pine nuts, toasted

In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 20 to 25 minutes or until thickened, stirring occasionally. Stir in basil.

Meanwhile, cook and drain pasta as directed on box. Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts. Makes 4 servings (1 1/2 cups each)

Kung Pao Pork over Sesame Noodles

1 tablespoon vegetable oil
1 bag (1 lb) broccoli slaw mix
1 lb boneless pork loin, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2-inch pieces
1/2 cup water
1/2 cup Szechuan spicy stir-fry sauce
1 tablespoon honey
1 package (7 oz) rice stick noodles
2 teaspoons sesame or vegetable oil
2 tablespoons salted peanuts

Heat 12-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat bottom. Add broccoli slaw; cook and stir 2 to 3 minutes or until crisp-tender. Remove broccoli slaw from skillet; keep warm.

Add pork to same skillet; cook and stir over medium-high heat 5 to 6 minutes or until brown. Stir in bell pepper and water. Cover; cook 3 to 4 minutes, stirring occasionally, until pork is tender. Stir in stir-fry sauce and honey. Reduce heat; simmer uncovered 1 to 2 minutes.

Meanwhile, heat 3 quarts water to boiling. Add noodles; boil 3 minutes. Drain. Toss noodles and sesame oil. Divide noodles among bowls. Top with broccoli slaw and pork mixture. Sprinkle with peanuts. Makes 4 servings

Stove-Top Lasagna

1 lb bulk Italian pork sausage
1 medium onion, cut in half, sliced (1/2 cup)
1 jar (26 to 30 oz) chunky tomato pasta sauce (any variety)
1 jar (4.5 oz) sliced mushrooms, drained
1 medium green bell pepper, cut into thin bite-size strips
3 cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)
2 1/2 cups water
1/2 teaspoon Italian seasoning
1 cup shredded Italian-style cheese blend or mozzarella cheese (4 oz)
Chopped fresh basil, if desired

In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.

Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally. Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil. Makes 6 servings

Creamy Ham and Fettuccine

1 package (9 oz) refrigerated fettuccine
1 tablespoon vegetable oil
1 clove garlic, finely chopped
2 medium green onions, sliced (2 tablespoons)
6 oz thinly sliced cooked ham, cut into 1/4-inch strips
1 cup frozen sweet peas
1/3 cup plain yogurt
1/4 cup ranch dressing
2 tablespoons milk

Cook and drain fettuccine as directed on package. In 12-inch skillet, heat oil over medium-high heat. Add garlic and onions; cook 1 minute. Add ham and peas; cook 1 to 2 minutes, stirring frequently, until hot.

Reduce heat to low. Stir in yogurt, dressing and milk. Add fettuccine; cook 2 to 3 minutes, stirring constantly, until hot. Makes 4 servings

30-Minute Mini Meat Loaves

1/2 cup ketchup
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Original Bisquick mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Heat oven to 450°. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.

Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°. Makes 6 servings (2 loaves each)

Chili Diablo Steak and Pasta

2 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 chipotle chili in adobo sauce, from 7-oz can, seeded and chopped
1 teaspoon adobo sauce from can of chipotle chilies
3/4 cup chili sauce
3/4 cup Progresso beef flavored broth (from 32-oz carton)
1 can (15 oz) Progresso black beans, drained, rinsed
6 cups uncooked mafalda (mini-lasagna noodle) pasta (12 oz)
1 beef boneless top sirloin steak, about 1 inch thick (1 1/2 lb)
1/2 teaspoon garlic pepper
1/2 teaspoon salt
1/4 teaspoon chili powder
1 avocado, peeled, pitted and sliced
2 tablespoons fresh cilantro leaves, if desired

Cook bacon in 10-inch nonstick skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chipotle chili and adobo sauce. Cook and stir 1 minute. Stir in chili sauce and broth. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in beans; heat through.

Cook and drain pasta as directed on package. While pasta is cooking, heat coals or gas grill for direct heat. Sprinkle beef with garlic pepper, salt and chili powder. Grill beef 4 to 6 inches from medium heat 8 to 12 minutes for medium doneness, turning once.

To serve, toss pasta with about 1 cup sauce. Cut beef across grain into thin slices; arrange over pasta mixture. Drizzle and serve with remaining sauce. Garnish with avocado and cilantro. Makes 6 servings

Ravioli Sausage Lasagna

1 1/4 lb bulk Italian pork sausage
1 jar (26 to 28 oz) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 1/2 cups shredded mozzarella cheese (10 oz)
2 tablespoons grated Parmesan cheese

In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce.

Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.

Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 350°. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting. Makes 8 servings

Three-Pepper Pasta

4 cups uncooked farfalle (bow-tie) pasta (8 ounces)
1 tablespoon olive or vegetable oil
2 small green bell peppers, cut into 1/4-inch strips
1 small red bell pepper, cut into 1/4-inch strips
1 small yellow bell pepper, cut into 1/4-inch strips
4 cups tomato pasta sauce (any variety)

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta. Makes 8 servings

Impossibly Easy Italian Sausage Pie

1/2 lb bulk Italian pork sausage
2 cups frozen mixed vegetables, thawed, well drained
1/2 cup Original Bisquick mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Heat oven to 400°. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.

In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Makes 6 servings

Chicken and Spring Vegetable Toss

3 cups uncooked fusilli (corkscrew) pasta (9 ounces)
3/4 pound boneless skinless chicken breast, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1/2 pound asparagus, cut into 1-inch pieces
1 tablespoon water
1/2 teaspoon pepper
1 container (10 ounces) refrigerated Alfredo pasta sauce

Cook and drain pasta as directed on package. While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown.

Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender. Stir pasta and Alfredo sauce into chicken mixture; cook until hot. Makes 6 servings

Sausage Calzone

8 oz bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 jar (4.5 oz) Green Giant sliced mushrooms, drained
1 can (16 oz) pizza sauce
3 cups Original Bisquick mix
1/2 cup boiling water
2 tablespoons olive or vegetable oil
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons shredded Parmesan cheese

Heat oven to 450°. In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in mushrooms and 1/2 cup of the pizza sauce; cook until thoroughly heated.

In medium bowl, stir Bisquick mix, boiling water and oil until dough forms (add additional tablespoon of water if needed). Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape dough into a ball; knead about 10 times or until smooth. Roll dough into 12-inch round.

On ungreased cookie sheet, place dough round. Top half of dough with sausage mixture to within 1 inch of edge. Sprinkle mozzarella cheese over sausage mixture. Fold dough over filling; press edge with fork to seal. Sprinkle with Parmesan cheese.

Bake 14 to 18 minutes or until golden brown. Remove from cookie sheet to cutting board. Cool 5 minutes before cutting into 6 wedges. Heat remaining pizza sauce; spoon over each serving. Makes 6 servings

Lemon-Chicken Rigatoni with Broccoli

2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups Progresso chicken broth (from 32-oz carton)
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened. Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.

Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender. Stir in lemon peel. Top with cheese. Makes 4 servings

Grilled Cuban Pork Chops

Cuban Rub
2 tablespoons grated lime peel
1 tablespoon cumin seed
1 tablespoon cracked black pepper
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped

Pork Chops
4 boneless pork loin or rib chops, about 1 inch thick (about 2 pounds)
Mango slices, if desired

Heat coals or gas grill for direct heat. Remove excess fat from pork. In small bowl, mix all Cuban Rub ingredients; rub evenly on both sides of pork.

Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until pork is no longer pink and meat thermometer inserted in center reads 160°. Garnish with mango slices. Makes 4 servings

Cheesy Noodle Casserole

4 cups uncooked wide egg noodles (8 oz)
3 cups frozen broccoli florets
2 jars (5 oz each) sharp process cheese spread
3/4 cup milk
1/8 teaspoon pepper
1/2 cup coarsely crushed bite-size square cheese crackers

Heat oven to 375°. Spray 2-quart casserole with cooking spray. Cook noodles as directed on package, adding broccoli for last 2 minutes of cooking time. Drain noodles and broccoli in colander.

In same saucepan, stir cheese spread, milk and pepper until smooth. Stir in noodles and broccoli. Spoon into casserole. Sprinkle with crushed crackers. Bake uncovered 25 to 30 minutes or until bubbly and top is golden brown. Makes 4 servings (1 1/2 cups each)

Grilled Caribbean Pork Tenderloin

Fruit
2 cups cut-up assorted fresh fruit (such as cantaloupe, honeydew melon, grapes, papaya and mango)
1 tablespoon chopped fresh cilantro
1 to 2 teaspoons lime juice

Spice Rub
4 teaspoons ground nutmeg
4 teaspoons ground cumin
4 teaspoons garlic salt
3 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground red pepper (cayenne)

Pork
1 pork tenderloin (1 1/4 pounds)

Mix all Fruit ingredients. Cover and refrigerate until serving. Mix all Spice Rub ingredients. Place pork in heavy-duty resealable food-storage plastic bag. Sprinkle with Spice Rub. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.

Heat coals or gas grill for direct heat. Remove pork from bag. Cover and grill pork 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°. Serve with fruit mixture. Makes 4 servings

Baked Chicken Dijon

3 cups uncooked bow-tie (farfalle) pasta (6 oz)
2 cups frozen broccoli cuts
2 cups cubed cooked chicken
1/3 cup diced roasted red bell peppers (from 7-oz jar)
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
1/3 cup Progresso chicken broth (from 32-oz carton)
3 tablespoons Dijon mustard
1 tablespoon finely chopped onion
1/2 cup shredded Parmesan cheese

Heat oven to 375°. Spray 2 1/2-quart casserole with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.

Meanwhile, in casserole, mix chicken and bell peppers. In small bowl, mix soup, broth, mustard and onion; stir into chicken mixture. Stir in pasta and broccoli. Sprinkle with cheese. Cover; bake about 30 minutes or until hot in center and cheese is melted. Makes 6 servings (about 1 cup each)

Saucy Ground Beef and Noodles

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 medium bell pepper, chopped (1 cup)
3 cups uncooked extra-wide egg noodles (5 oz)
2 1/2 cups water
1/2 teaspoon Italian seasoning
1 jar (1 lb 10 oz) tomato pasta sauce (any variety) or marinara sauce
1 jar (4.5 oz) Green Giant sliced mushrooms, drained

In 4-quart Dutch oven, cook beef, onion and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 10 to 12 minutes or until noodles are tender. Makes 4 servings (1 1/2 cups each)

Grilled Orange-Parsley Pork Chops

1/4 cup finely chopped fresh parsley
1 tablespoon grated orange peel
1 clove garlic, finely chopped
2 tablespoons butter or margarine, softened
1 teaspoon olive or vegetable oil
4 pork boneless loin chops, 1/2 to 3/4 inch thick
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse ground pepper

Heat closed medium-size contact grill for 5 minutes. In small bowl, mix parsley, orange peel, garlic and butter; set aside. Brush oil on pork chops; sprinkle with seasoned salt, marjoram and pepper.

Place pork on grill. Close grill. Grill 5 to 7 minutes or until pork is no longer pink in center. To serve, top each pork chop with parsley mixture. Makes 4 servings