Bird is the word. Versatile and quick-cooking, chicken and turkey are staples of a healthy weeknight pantry.
Time-Saver: Use prechopped onion.
Serve with Sautéed Spinach and Pine Nuts: Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add 1 tablespoon minced shallots; sauté 2 minutes. Add 1 (9-ounce) bag fresh baby spinach; sauté 2 minutes or until spinach wilts. Stir in 1 tablespoon toasted pine nuts and 1/8 teaspoon salt. Yield: 4 servings. CALORIES 64; FAT 3.8g (sat 0.3g); SODIUM 175mg