Dinner for deux Now that you've got your kitchen stocked, it's time to get cooking. Try some of these recipes that make just enough for two.

Easy Sausage and Vegetable Skillet Recipe

Ingredients:

1/2 pound mild Italian sausage links

1 tablespoon canola oil

1 cup cubed yellow summer squash (3/4-inch pieces)

1/2 cup chopped green onions

2 garlic cloves, minced

1 1/2 cups chopped fresh tomatoes

2 teaspoons Worcestershire sauce

1/8 teaspoon cayenne pepper

Directions:

In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160 degrees, then drain.

Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for three to four minutes or until vegetables are tender. Add garlic; cook one minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.

Source: tasteofhome.com

Grilled Chicken with Chipotle-Orange Glaze

Ingredients:

1 tablespoon orange juice concentrate, thawed

1 1/2 teaspoons finely chopped chipotle chiles in adobo sauce

1 1/2 teaspoons balsamic vinegar

1 teaspoon molasses

1/2 teaspoon Dijon mustard

2 boneless, skinless chicken breasts

1/8 teaspoon salt

Directions:

Preheat grill or broiler to high. Lightly oil the rack.

Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.

Sprinkle chicken with salt. Grill or broil the chicken for two minutes. Turn the chicken, brush with the chipotle-orange glaze and cook, brushing occasionally with more of the glaze, four minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, two to five minutes more.

Source: delish.com

Mostaccioli with Roasted Tomato and Garlic

Ingredients:

2 tablespoons olive or vegetable oil

4 to 5 medium plum (Roma) tomatoes, cut in half

1/2 teaspoon sugar

1/8 teaspoon salt

Freshly ground pepper

1 unpeeled bulb garlic

1 cup uncooked mostaccioli pasta (3 ounces)

2 tablespoons chopped fresh or 1 tablespoon dried basil leaves

1/2 cup crumbled feta or cubed mozzarella cheese (2 ounces)

Directions:

Heat oven to 300 degrees. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper.

Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly.

Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately.

Source: bettycrocker.com

Chocolate Souffle

Ingredients:

3 tablespoons granulated sugar, divided

2 1/2 ounces semisweet or bittersweet chocolate, chopped

1 large egg, separated, plus 2 large egg whites

1 tablespoon heavy cream

1 teaspoon all-purpose flour

1/8 teaspoon ground cinnamon

1/8 teaspoon salt

Confectioners' sugar, for dusting (optional)

Directions:

Position rack in center of oven; preheat to 375 degrees. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.

Place chocolate in a small microwave-safe bowl. Microwave on medium, stirring every 20 seconds, until melted, 1 to 2 minutes.

Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners' sugar, if desired. Serve immediately.

Source: eatingwell.com