Ingredients
2 medium yellow squash (rinsed)
2 small zucchini (rinsed)
2 plum tomatoes (rinsed)
¼ cup white wine
3 tablespoons extra-virgin olive oil, divided
1 ½ teaspoons Italian seasoning
½ teaspoon kosher salt, divided
¼ teaspoon pepper, divided
12 oz sea scallops (thawed, if needed)
¼ cup shrimp scampi sauce

Steps

1. Preheat broiler. Remove ends from squash and zucchini; cut both into ¼-inch-thick slices (1 ½ cups each). Cut tomatoes into ¼-inch-thick slices; place all in medium bowl. Add wine, 2 tablespoons of the olive oil, Italian seasoning, ¼ teaspoon of the salt, and 1/8 teaspoon of the pepper; toss until blended. Arrange vegetables in an even layer in metal roasting pan; pour remaining oil mixture over vegetables.
2. Combine in second medium bowl, scallops, and remaining each 1 tablespoon olive oil, ¼ teaspoon salt, 1/8 teaspoon pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes or just until scallops are opaque and firm, and beginning to brown on top.
3. Remove from oven; spread scampi sauce over top of scallops. Toss to coat vegetables and scallops; serve immediately.

CALORIES (per 1/6 recipe) 180kcal; FAT 8g; CHOL 40mg; SODIUM 310mg; CARB 7g; FIBER 1g; PROTEIN 19g; VIT A 10%; VIT C 25%; CALC 4%; IRON 4%

Ingredients
1 small red bell pepper (rinsed)
2 tablespoons extra-virgin olive oil
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1 (14-ounce) can quartered artichoke hearts (drained)
1 ½ cups water
¼ cup white wine
1 (4.6-ounce) box Italian herb pasta mix
3 tablespoons grated Parmesan cheese


Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Cut pepper in half; remove seeds and membranes. Cut pepper into thin strips.
2. Place oil in pan; swirl to coat. Add peppers and mushrooms; cook 2-3 minutes, stirring often, or until vegetables begin to soften.
3. Stir in artichokes, water, wine, and contents of seasoning packet (from pasta mix). Bring to a boil.
4. Stir in pasta; cover and reduce heat to medium-low. Cook 8-12 minutes, stirring occasionally, or until pasta is tender. Sprinkle with cheese and serve.

CALORIES (per 1/6 recipe) 170kcal; FAT 7g; CHOL 5mg; SODIUM 460mg; CARB 21g; FIBER 2g; PROTEIN 6g; VIT A 40%; VIT C 110%; CALC 6%; IRON 8%