One Teaspoon From Disaster

Forget that divided pyramid. Now there are “power foods.�

Edibles in every food group, from fruits to proteins, have been deemed so powerful that we should eat several servings every day. They’re high in all the right things and low in all the bad stuff.

The USDA recently put together a list of power foods and just about every health organization out there has added to it. They have some pretty good suggestions for healthy eating in areas that we’re probably all deficient. And it’s actually not hard to whip up some power meals. You’d be surprised.

So, the next several installments of “One Teaspoon from Disaster� will showcase dishes loaded with power foods.

First up, a wonderful vegetarian pasta recipe. This dish is so easy and delicious, although admittedly the sauce does look a little scary. However, it features three power foods: spinach, broccoli and nuts. It’s best served warm over pasta, but is also great as a cold veggie dip.

Power Pasta
Ingredients:
1 carton fat-free cottage cheese
1 bag baby spinach
1 large head/cluster of broccoli
1 ½ C. walnuts
penne noodles

Directions: Toast walnuts until dark brown. Steam broccoli and spinach until softened. Mix nuts and veggies in a food processor with cottage cheese. Top cooked pasta.

You’re gonna have to be sneaky.

We all know we need to eat more veggies (potatoes don’t count), but this isn’t always easy.

I’m not talking about drenching lettuce with ranch dressing or drowning broccoli in melted cheese. You’re not fooling anybody there. But yes, it’s hard to be healthy.

Try cooking more with the fresh produce that’s becoming more plentiful as the weather continues to warm. Toss all those good-for-you vegetables that you might not otherwise eat (read squash and spinach) into something that tastes great.

This Internet-modified recipe for a creamy pasta and chicken dish is a great one to get kids to eat their vegetables. It even tricks adults into an extra serving or two of vitamin-packed goodness.

The meal is quick and easy. A tip: if the sauce is too thick, add a splash of milk before adding the noodles. For dessert, serve fresh fruit with a dollop of fat-free whip cream, and you’re on a roll.

Creamy Chicken and Veggie Pasta
Ingredients:
12 ounces pasta
1 can chicken broth
1 pound chicken breast, diced
8 ounces fat-free cream cheese
zucchini, diced
squash, diced
cherry tomatoes, halved
fresh baby spinach
In a deep skillet, cook chicken chunks in chicken broth. When chicken is no longer pink, add cream cheese. Stir over low heat until mixed well. Add desired amount of veggies. Meanwhile, prepare pasta (bow tie or penne noodles work well.) Once veggies in sauce mixture are tender, toss over drained pasta and serve. Pepper to taste.

Don't you just love being invited to dinner?

You politely ask, "What can I bring?" And the hostess politely replies, "Oh, nothing." But a good guest never shows up empty handed. So you arrive with some type of chocolate dessert and a bottle of wine and you're a hero.

But what about an invite to brunch? Easter is just around the corner. Maybe you're the ambitious host, maybe you're the clueless guest. Either way, a store bought cake and a random Merolt aren't going to cut it.

Here are two wonderful, yet wonderfully easy recipes that can serve the masses. Both can be prepared the night before and baked in the morning.

This coffee cake is delicious served warm with just a little bit of butter spread on the cake portion (the topping is already yummy and doesn't need anything extra) and of course a nice cup of coffee. Maybe take some freshly ground beans to give to the hostess.

For a nice main dish, whip up this Three Cheese Brunch. It's so good, especially topped with fresh salsa and sour cream. This also is best served warm. Maybe sprinkle some pepper jack cheese on top before baking for an added kick.

Good luck. These are tough to mess up and easy to make in a time pinch. And, there's a definite hero factor, too. Happy Easter!

Three Cheese Brunch1 ½ tsp. baking powder
¾ C. flour
9 eggs, beaten
1 ½ tsp. salt
1 ½ tsp. sugar
1/8 tsp. cayenne
1 ½ pounds cubed Monterey jack cheese
8 ounces cubed cream cheese
1 ½ C. small curd cottage cheese
1, 4-ounce can green chilies, drained
Sift baking powder and flour. In a separate bowl, mix eggs, salt, sugar and cayenne. Add cheeses and butter, and then flour mixture. Mix well. Add green chilies. Bake in a 9- by 13-inch pan at 350 degrees for 45 minutes. Serve warm, topped with salsa and sour cream.

Overnight Coffee Cake
Cake:
1 C. sugar
1 C. brown sugar
2 C. flour
½ tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
2/3 C. shortening
2 eggs
1 C. buttermilk
Topping:
½ C. brown sugar
1 tsp. cinnamon
½ C. chopped nuts
For cake: Combine sugars, flour, salt, baking powder, cinnamon and soda. Add shortening, then eggs and buttermilk. Mix well. Spoon batter into greased 9- by 13-inch pan. For topping: Combine ingredients and sprinkle on top of batter. Cover and refrigerate over night. In morning, uncover and bake at 350 degrees for 20 to 25 minutes.