'Recessipes:' Whole Grain Pasta With Chickpeas and Escarole, Huevos Rancheros and Crispy Baked "Fried" Chicken

March 25, 2009— -- Times are tough, and many of us are rediscovering the benefits of a home-cooked meal. The folks at the Food Network discovered that recently more people are searching the network's Web site looking for recipes that are easy on the waistline, as well as the wallet. In response, the Food Network has created what it is calling "recessipes" -- meals that will leave both your stomach and bank accounts full.

Watch "Good Morning America Health" every weekday at 2 p.m. ET on ABC News Now for the latest health and wellness news.

On the following pages are the "recessipes" to the Food Network meals featured on "Good Morning America Health."

Whole-Grain Pasta With Chickpeas and Escarole

2 cups whole-grain penne

1 head escarole, roughly chopped

4 tablespoons extra-virgin olive oil, plus more to taste

1/4 cup capers, drained and patted dry (optional)

5 cloves garlic, sliced

1/2 cup roughly chopped fresh parsley

1/4 teaspoon red pepper flakes

1 28-ounce can whole peeled tomatoes, crushed slightly, liquid reserved

1 15.5-ounce can chickpeas, drained, rinsed and patted dry

Kosher salt and freshly ground pepper

2 bay leaves

1/2 cup freshly grated parmesan cheese, plus more for garnish

Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

Crispy Baked "Fried" Chicken

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)

1/2 cup all-purpose flour

Kosher salt and freshly ground pepper

4 cups cornflakes

2/3 cup buttermilk

2 tablespoons dijon mustard

1/4 teaspoon cayenne pepper

1 1/2 teaspoons paprika

3/4 teaspoon ground sage

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Huevos Rancheros

2 small tomatoes

1 small onion

1 medium jalapeno pepper, chopped

2 cloves garlic; 1 chopped, 1 smashed

1/2 teaspoon hot sauce

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 15.5-ounce can black beans, drained and rinsed

4 large eggs

4 6-inch corn tortillas, warmed

1/2 cup crumbled feta cheese

1/4 cup chopped fresh cilantro

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl.

Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.

Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.

Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.