Health & Nutrition

Quick Meals for On-the-Go Soccer Families

Magic Wheel Pasta Salad

Ingredients

6 ounces wagon wheel pasta

1 heaping cup very small broccoli florets

1/2 cup corn kernels, fresh or frozen

1 small garlic clove, minced

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt and freshly ground black pepper

2 ounces reduced-fat cheddar cheese, shredded

2 ounces thick-sliced ham, cut into small cubes

1 scant cup cherry tomatoes, halved

Directions

Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing. Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes and parsley.

Total prep time: 20 minutes

Calories per serving: 330

Tricolor Salad Pizzas

Ingredients

Cooking spray

1 ounce parmesan cheese (1/3 cup grated)

2 ounces part-skim mozzarella cheese

3/4 pound store-bought whole-wheat pizza dough, at room temperature

1 tablespoon cornmeal

3 tablespoons extra-virgin olive oil

1 cup part-skim ricotta cheese

Freshly ground pepper

1 small head radicchio

2 heads endive

1 cup grape tomatoes

4 cups baby arugula

1 tablespoon balsamic vinegar

Directions

Preheat the oven to 475 degrees. Spray two baking sheets with cooking spray. Finely grate the parmesan and thinly slice the mozzarella. Cut the pizza dough into four pieces. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch each piece of dough into a rectangle about 5 by 11 inches; place two rectangles on each baking sheet. Brush the dough with 1 tablespoon of the olive oil, then distribute 4 tablespoon-size dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated parmesan and 1/4 teaspoon pepper. Bake until the cheese is melted and the dough is browned, about 12 minutes. While the pizzas are cooking, thinly slice the radicchio and endive and halve the tomatoes. Toss in a large bowl with the arugula, the remaining 2 tablespoons olive oil and the balsamic vinegar. Top each pizza with about 1 1/2 cups salad.

Total prep time: 30 minutes

Calories per serving: 480