RETH INK WEEKNI GHTS

Make a fresh and delicious dinner in less time than you’d need to order takeout, thanks to these reimagined takes on classic dishes.

1. Heat 1 Tbsp olive oil in large cast-iron skillet on medium-high. Add 2 small zucchini and 1 small summer squash (both cut into half-moons), season with 1⁄4 tsp each kosher salt and pepper and cook, tossing occasionally, until light golden brown, 3 to 4 min. Transfer to plate.

2. Reduce heat to medium, add 1⁄2 Tbsp oil and 1 small onion (finely chopped) and cook, stirring occasionally, until tender, 4 to 5 min. Stir in 2 cloves garlic (finely chopped) and 1⁄2 tsp red pepper flakes; cook 30 sec.

3. Add 8 lasagna noodles (broken into pieces), 2 cups marinara sauce and 3 cups low-sodium chicken broth; bring to a boil. Simmer vigorously, stirring often, until sauce begins to reduce, 6 min. Lower heat and gently simmer until pasta is tender, 7 to 8 min. more.

4. Meanwhile, heat broiler. Fold in 2 oz cream cheese (cut into small pieces) to melt, then vegetables, 1⁄2 cup chopped basil and 1⁄2 cup grated mozzarella

5. Sprinkle with 3⁄4 cup grated mozzarella and 2 Tbsp grated Romano and broil until golden brown, 2 to 3 min. Top with torn basil and serve.

SERVES 4 About 486 cal, 20.5 g fat ( 8.5 g sat ) , 23 g pro, 954 mg sodium, 56 g carb, 6 g fiber

1. Heat oven to 400°F. Heat 2 tsp olive oil in large skillet on medium and sauté 3 shallots (finely chopped) 4 min. Transfer one-third of shallots to small bowl and remaining to large bowl along with 1⁄4 cup pinot noir, 2 Tbsp each Worcestershire sauce and Dijon mustard, 1⁄2 Tbsp tomato paste, 11⁄2 tsp fresh thyme (chopped), 3⁄4 tsp kosher salt and 1⁄2 tsp pepper and mix to combine. Mix in 1 large egg, then 1⁄2 cup plain breadcrumbs

2. Add 11⁄2 lbs ground beef (90% lean); mix to combine (do not overmix). On parchment-lined baking sheet, shape mixture into two 5-in. loaves. Cook until internal temp registers 150°F, 30 to 35 min. Let rest 5 min. before slicing.

3. Meanwhile, heat 2 Tbsp unsalted butter in large skillet on high. Add 10 oz cremini mushrooms (sliced) and sauté until browned, 5 min. Reduce heat to medium and stir in 1 clove garlic (grated) and reserved shallots. Stir in 2 tsp tomato paste and 1 tsp Dijon, then 1⁄2 cup pinot noir, stirring to incorporate. Simmer to reduce by half.

4. Stir in 1 tsp vegetable base, 1⁄2 cup water and 1⁄2 tsp thyme leaves; simmer 3 min. Stir in 2 Tbsp cold unsalted butter (diced) to emulsify, then 2 Tbsp flat-leaf parsley (chopped) and 1⁄4 tsp pepper. Serve spooned over sliced meatloaf with sautéed spinach

1. Bring pot of water to a boil. Working in stacks, halve 12 oz square wonton wrappers to form noodles; separate. In bowl, combine 3 Tbsp reduced-sodium tamari, 1 Tbsp rice vinegar and 2 tsp maple syrup; set aside.

2. Mix 4 cloves garlic (pressed) and 1 Tbsp grated ginger. Add 4 scallions (white and light green parts only, chopped—set dark parts aside); mix half with 1 lb ground pork and 1⁄2 tsp pepper.

3. Heat 1 tsp sesame oil in large skillet on medium-high. Add pork mixture, break up and let cook, undisturbed, until bottom is crisp, 5 min. Break up and cook, scraping up any bits until cooked through, 2 min. Drain fat, then toss with half of tamari mixture. Transfer to plate.

4. Heat 2 tsp sesame oil on medium. Add reserved scallion mixture and sauté 15 sec. Toss with 4 oz sugar snap peas (sliced) and 2 heads baby bok choy (thinly sliced), increase heat to medium-high and sauté 2 min.; remove from heat and toss with remaining tamari mixture.

5. Add noodles to boiling water, stirring. Cook 1 min., then drain and rinse under cool water, separating noodles. Shake off water; toss with greens to coat, then pork mixture. Thinly slice dark scallion greens and sprinkle on top.

SERVES 4 About 567 cal, 21.5 g fat (7 g sat ) , 33 g pro, 1,130 mg sodium, 58 g carb, 3 g fiber

1. Heat oven to 400°F. Cut eight 21⁄2-in. circles from 1 sheet frozen puff pastry (thawed) and place on parchment-lined baking sheet. Brush with 1 large egg (beaten) and top each with 1 sprig dill, pressing to adhere. Bake until puffed and golden brown, 10 to 13 min.

2. Meanwhile, heat 3 Tbsp unsalted butter in large saucepan on medium. Add 2 leeks (cut into half-moons), 3 carrots (peeled and sliced 1⁄4 in. thick), 2 large stalks celery (sliced 1⁄4 in. thick) and 1⁄4 tsp kosher salt and sauté until beginning to soften, 8 to 10 min.

3. Sprinkle in 31⁄2 Tbsp flour and cook, stirring, 1 min. Slowly stir in 5 cups reduced-sodium chicken broth and bring to a simmer. Simmer until vegetables are tender and soup has thickened, 10 to 12 min.

4. Remove from heat and stir in 1⁄3 cup frozen peas and one 21⁄2-lb rotisserie chicken (meat picked into bitesize pieces) and its juices and heat through. Season with 1⁄4 tsp pepper and stir in 1⁄3 cup flat-leaf parsley and 1⁄4 cup dill (both chopped). Serve with puff pastry rounds. SERVES 4 About 528 cal, 3 7 g fat ( 14.5 g sat ) , 35 g pro, 953 mg sodium, 3 7 g carb, 4 g fiber