ingredients
8 - 10      sugar cubes
1 - 1 1/4   cups   cranberry juice
1    750 milliliter bottle  sparkling rose wine, champagne, or sparkling white grape juice
    Fresh cranberries (optional)
directions
Place one sugar cube in the bottom of 8 to 10 chilled champagne flutes or other tall, narrow glasses. Pour 2 tablespoons cranberry juice into each glass.
Fill each glass with sparkling rose wine or champagne. If desired, place a wooden skewer of fresh cranberries in each glass. Makes 8 to 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 33, carb. (g) 8, sugar (g) 8, vit. C (mg) 13, sodium (mg) 1, Potassium (mg) 5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   all-purpose flour
1/3   cup   quick-cooking polenta mix or yellow cornmeal
2    tablespoons   granulated sugar
1    teaspoon   baking powder
1/2   teaspoon   salt
3    tablespoons   butter
1/2   cup   chopped pecans
2    tablespoons   packed brown sugar
1/2   teaspoon   ground cinnamon
2    21 ounce can  cherry pie filling
1/3   cup   half-and-half or light cream
    Half-and-half or light cream (optional)
directions
Preheat oven to 375 degrees F. For topping, in a medium bowl stir together flour, polenta mix, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
In a small bowl combine pecans, brown sugar, and cinnamon; set aside. In a medium saucepan heat pie filling until bubbly, stirring frequently. Remove from heat; cover and keep hot. Add the 1/3 cup half-and-half to flour mixture; stir just until moistened.
Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.
Bake about 25 minutes or until topping is light brown. If desired, serve with additional half-and-half. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 441, Fat, total (g) 15, chol. (mg) 22, sat. fat (g) 6, carb. (g) 77, fiber (g) 4, sugar (g) 41, pro. (g) 4, sodium (mg) 498, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

1 4 pound boneless beef sirloin or beef rump roast, cut into 2- to 3-inch pieces
1/2 cup water
1 0.7 ounce envelope Italian dry salad dressing mix
2 teaspoons dried Italian seasoning, crushed
1/2- 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
10 - 12 hoagie buns, kaiser rolls or other sandwich rolls, split
1 1/2 cups shredded Italian blend cheeses (6 ounces) (optional)
Pickles, sliced onion, sliced pepperoncini and/or roasted red sweet pepper strips 

1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
3 tablespoons honey
1 tablespoon milk
4 3-inch squares purchased unfrosted brownies (such as milk chocolate, blond, or marbled brownies), cut into irregular shapes
8 1 1/2 inch diameter chocolate-covered cream-filled mint patties, quartered
Fresh mint sprig (optional)
directions
1. 
In a blender or food processor, combine cheese, honey and milk. Cover; blend or process till smooth. Transfer mixture to a small bowl. Cover; quick-chill in the freezer for 10 minutes or chill the refrigerator for 20 minutes.
2. 
Alternately layer brownies, cheese mixture and mint patties in each of 4 chilled parfait glasses or wine glasses. Garnish with a mint sprig, if you like. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 848, Fat, total (g) 39, chol. (mg) 129, sat. fat (g) 24, carb. (g) 117, fiber (g) 3, pro. (g) 11, vit. A (IU) 1166.17, vit. C (mg) 0, sodium (mg) 430, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
1    pound   fresh or frozen peeled, cooked medium shrimp
1    recipe  Pizza Dough (see www.bhg.com)
1    12 ounce jar  Alfredo pasta sauce
2    tablespoons   purchased dried tomato pesto
1/2   cup   grated Parmigiano-Reggiano cheese
1    12 ounce jar  roasted red peppers, drained and cut into strips
3    tablespoons   pine nuts
directions
Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Individual Size Pizzas directions.
In a small bowl, combine Alfredo sauce and pesto. Spread evenly over dough in each pan. Sprinkle with cheese. Top pizzas with roasted peppers and the shrimp. Sprinkle with pine nuts.
Bake in the preheated oven for 20 to 25 minutes or until crust bottom is crisp and brown. Serve immediately. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 435, Fat, total (g) 18, chol. (mg) 166, sat. fat (g) 6, carb. (g) 44, fiber (g) 2, pro. (g) 23, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      sleeves Ritz crackers
1      (14-ounce) package dark-cocoa-mint-flavored melting wafers
directions
Line baking sheets with parchment paper and set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
Let stand until coating has set and is no longer glossy, 20 to 30 minutes.
Tip
Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased at wilton.com or your local baking/craft specialty store.

ingredients
    Nonstick cooking spray
1/2   cup   finely chopped almonds
1/3   cup   all-purpose flour
2    tablespoons   packed brown sugar
2    tablespoons   butter, melted
1 1/4   cups   all-purpose flour
1    cup   spelt flour, whole wheat flour or white whole wheat flour
1/3   cup   toasted wheat germ
1/4   cup   packed brown sugar
1 1/2   teaspoons   baking powder
1    teaspoon   ground cinnamon
1/2   teaspoon   baking soda
1/4   teaspoon   salt
2      eggs, lightly beaten
3/4   cup   applesauce
3/4   cup   buttermilk or sour milk*
2    tablespoons   butter, melted, or vegetable oil
3/4   cup   coarsely shredded or finely chopped, peeled tender-sweet apple (such as, Red Delicious, Fuji or Gala)
directions
Lightly coat sixteen 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with cooking spray; set aside.
For streusel topping: In a small bowl, stir together almonds, the 1/3 cup flour, the 2 tablespoons brown sugar and the 2 tablespoons melted butter. Set aside.
For muffins: In a large bowl, stir together the 1 1/4 cups all-purpose flour, the spelt flour, wheat germ, the 1/4 cup brown sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a small bowl, combine eggs, applesauce, buttermilk and the 2 tablespoons melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in apple.
Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle each with streusel topping.
Bake in a 400 degrees oven for 20 to 25 minutes or until light brown and a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Tip
*To make 3/4 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

Tip
Cover and refrigerate any leftover muffins. To reheat, place desired amount of muffins in a 350 degrees oven for 10 to 15 minutes or until heated through. Or, place 1 or 2 muffins at a time in a microwave oven and cook on 100% (high) for 20 to 30 seconds or until heated through.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 161, Fat, total (g) 6, chol. (mg) 32, sat. fat (g) 2, carb. (g) 23, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 0.59, Thiamin (mg) 0.16, Riboflavin (mg) 0.17, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 155, Potassium (mg) 135, calcium (mg) 70.68, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 cup butter, softened
3/4 cup granulated sugar
1 egg
2 1/2 cups all-purpose flour
1 recipe Royal Icing
directions
Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar. Beat until combined. Add egg. Beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Divide dough in half. Cover and chill one portion of dough. On a floured surface roll other portion of dough 1/4 inch thick. Cut with snowflake-shaped cookie cutters dipped in flour; reroll trimmings and repeat cutting dough. Arrange cutouts on ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks; cool. Repeat with remaining portion of dough.
Decorate cookies as desired. Makes 10 to 12 6-inch or 30 to 32 3-inch cookies.
tips
STORAGE

Place undecorated cookies in layers separated by waxed paper in a shallow container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw, then decorate.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 209, Fat, total (g) 8, chol. (mg) 31, sat. fat (g) 5, carb. (g) 32, pro. (g) 2, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet.

ingredients
1    cup   all-purpose flour
3/4   cup   cornmeal
1/3   cup   sugar
2    teaspoons   baking powder
1/4   teaspoon   salt
1      beaten egg
3/4   cup   buttermilk
1/4   cup   cooking oil
1/2   teaspoon   finely shredded lemon peel
1    cup   coarsely chopped cranberries
2    tablespoons   sugar
1/4   cup   finely chopped walnuts
directions
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.
Make Ahead Tip
Prepare muffins; cool. Wrap and freeze up to 3 months. To reheat: Wrap muffins in heavy foil. Heat in a 300 degree F oven for 15 to 18 minutes.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 168, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 1, carb. (g) 27, fiber (g) 1, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 1.77, sodium (mg) 137, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

ingredients
For the crust
2 1/2   cups   all-purpose flour, plus more for surface
1    tablespoon   sugar
    Coarse salt
4    tablespoons   unsalted butter, cut into small pieces and frozen
3/4   cup   cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
1/4 - 1/2   cup   ice water
For the filling
3/4   cup   plus 2 tablespoons honey (preferably organic wildflower)
3    tablespoons   unsalted butter
4      large eggs
1    teaspoon   pure vanilla extract
1/2   teaspoon   freshly grated nutmeg
    Coarse salt
directions
Make the crust: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
Meanwhile, make the filling: Warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.
Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.
Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.
Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.

ingredients
3    pounds   russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3    cups   fresh or frozen broccoli florets
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1 1/2   cups   shredded cheddar cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.

ingredients
    Nonstick cooking spray
1    14 1/2ounce package  gingerbread mix
1/2   cup   milk
1/2   cup   raisins
2 1/4   cups   water
3/4   cup   packed brown sugar
3/4   cup   butter
    Vanilla ice cream (optional)
directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).
Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.
To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your cake is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 501, Fat, total (g) 24, chol. (mg) 50, sat. fat (g) 13, carb. (g) 70, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 48, pro. (g) 4, vit. A (IU) 680.26, vit. C (mg) 0.59, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 548, Potassium (mg) 197, calcium (mg) 90.87, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    cups   all-purpose flour
1 1/4   cups   finely ground almonds
3/4   cup   packed brown sugar
1    cup   butter, cut up
3/4   cup   granulated sugar
1    tablespoon   cornstarch
1/2   teaspoon   finely shredded lemon peel
4    cups   frozen unsweetened pitted tart red cherries, thawed and drained
1/2   teaspoon   almond extract
directions
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.
Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.
Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Invert onto a baking sheet; remove foil. Invert again onto a cutting board. Cut into bars. Makes 32 bars.
Storage
Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.

ingredients
2 1/2   cups   all-purpose flour
2    teaspoons   baking soda
1    teaspoon   ground cinnamon
1    teaspoon   ground ginger
1    teaspoon   ground nutmeg
1    teaspoon   ground allspice
1/2   teaspoon   salt
3/4   cup   shortening
1    cup   packed brown sugar
1      egg
1/2   cup   molasses
1/4   cup   granulated sugar
directions
In a medium bowl, stir together flour, baking soda, cinnamon, ginger, nutmeg and allspice and salt. Set aside.
In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Add flour mixture, beating on low speed just until mixture is combined. (Or using a wooden spoon, stir flour mixture into molasses mixture just until combined.) Cover and chill for 1 to 2 hours or until dough is easy to handle.
Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place about 1 1/2 inches apart on lightly greased cookie sheets.
Bake in a 350 degrees F oven for 8 to 10 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
Note
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 78, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 7, pro. (g) 1, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.04, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 75, Potassium (mg) 60, calcium (mg) 10.1, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   salted butter, softened
1    cup   granulated sugar
1      egg
1    teaspoon   vanilla
1    cup   canned pumpkin
2 1/4   cups   all-purpose flour
2    teaspoons   baking powder
1    teaspoon   baking soda
1    teaspoon   ground cinnamon
1/2   teaspoon   salt
1    cup   fresh cranberries, coarsely chopped
1/2   cup   chopped walnuts
1    tablespoon   finely shredded orange peel
Cream Cheese Frosting:
1/2   8 ounce package  reduced-fat cream cheese, softened
1    cup   powdered sugar
2    tablespoons   salted butter, softened
1    teaspoon   vanilla
directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Beat in egg, 1 teaspoon vanilla, and pumpkin until combined.
In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until combined. Gently fold in the cranberries, walnuts and orange peel.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 10 minutes or until edges start to brown. Remove and cool on wire racks.
For frosting, in a small mixing bowl beat cream cheese with an electric mixer until smooth. Beat in powdered sugar, butter, and vanilla until combined and smooth. Spread frosting over cookies.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 88, Fat, total (g) 4, chol. (mg) 12, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 7, pro. (g) 1, vit. A (IU) 875, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sodium (mg) 97, Potassium (mg) 31, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
For the vegetables: choose ONE of the following
1    pound   beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
1    pound   carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
1 1/2   pounds   celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
1    pound   red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
1    pound   parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
1    pound   red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
1 1/2   pounds   sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
1    pound   turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
1    pound   acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)
Seasoning
2    tablespoons   vegetable or olive oil
1/2   teaspoon   kosher salt; more to taste
1    tablespoon   fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
directions
Heat the oven to 450 degrees F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

These little cookies are a Mexican tradition, so make sure to use a pig cookie cutter. Decorate with vanilla frosting and white nonpareils to finish the look.

ingredients
2/3   cup   butter, softened
3/4   cup   packed brown sugar
2    teaspoons   ground ginger
1    teaspoon   baking soda
1    teaspoon   ground cinnamon
1    teaspoon   finely shredded orange peel
1/2   teaspoon   salt
1/4   teaspoon   ground cloves
1      egg
1/2   cup   molasses
3    cups   all-purpose flour
    Canned vanilla frosting (optional)
    White nonpareils or small decorative candies (optional)
directions
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, orange peel, salt, and ground cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
Preheat oven to 375 degrees F. Lightly grease a cookie sheet or line the sheet with parchment paper; set aside. On a lightly floured surface, roll half the dough at a time to 1/4 inch thick. Cut out shapes with a lightly floured 4- to 5-inch pig-shape cookie cutter. Place cutouts 2 inches apart on prepared cookie sheet.*
Bake in the preheated oven for 7 to 8 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
To decorate, if desired, spoon canned vanilla frosting into a decorating bag fitted with a small round tip. (Or fill a heavy resealable plastic bag with frosting; snip a small hole in one corner of the bag.) To outline each cookie, pipe a border around the edge. For the pig's eye, pipe a small dot of frosting onto cookie. Add a white nonpareil or small decorative candy.
Tip
*
To easily transfer cutouts from the floured surface to the cookie sheet, use a thin, wide, and flexible metal spatula.

Storage
To store:
Layer undecorated cookies between layers of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. If desired, decorate cookies as directed in Step 4.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 205, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 4, carb. (g) 33, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 15, pro. (g) 3, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 193, Potassium (mg) 174, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   fresh or frozen peeled, cooked medium shrimp
1    recipe  Pizza Dough (see www.bhg.com)
1    12 ounce jar  Alfredo pasta sauce
2    tablespoons   purchased dried tomato pesto
1/2   cup   grated Parmigiano-Reggiano cheese
1    12 ounce jar  roasted red peppers, drained and cut into strips
3    tablespoons   pine nuts
directions
Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Individual Size Pizzas directions.
In a small bowl, combine Alfredo sauce and pesto. Spread evenly over dough in each pan. Sprinkle with cheese. Top pizzas with roasted peppers and the shrimp. Sprinkle with pine nuts.
Bake in the preheated oven for 20 to 25 minutes or until crust bottom is crisp and brown. Serve immediately. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 435, Fat, total (g) 18, chol. (mg) 166, sat. fat (g) 6, carb. (g) 44, fiber (g) 2, pro. (g) 23, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet

Want to give a great gift? Consider cookies. Make these cookie mixes to put in jars and then add the recipe for how to prepare them. It makes a great gift for any occasion.

ingredients
1      2-quart jar
2 3/4   cups   all-purpose flour
1 1/4   teaspoons   baking powder
1/2   teaspoon   baking soda
1/2   teaspoon   salt
1/2   cup   dark cocoa powder
1    cup   packed light brown sugar
1    cup   granulated sugar
1    cup   milk chocolate chips
1    cup   white chocolate chips
1    cup   cup red and green M&Ms Minis
directions
In a bowl, combine 13/4 cups of the flour, the baking powder, baking soda and salt. In another bowl, blend cocoa and remaining 1 cup flour.
Spoon half the flour-cocoa mixture into jar. Press down to flatten, using a small spice jar. Spoon half the plain flour mixture over cocoa layer; compact. Repeat. Top with brown sugar and granulated sugar, compressing each. Add chips and M&Ms to jar.
Attach baking instructions: Blend 2 sticks cooled, melted unsalted butter with 3 eggs, 1/3 cup milk and 2 tsp vanilla extract. Stir in cookie mix until blended. Drop by heaping tbsp onto cookie sheets. Bake at 350 degrees for 13 minutes or until firm. Cool on pan for 1 minute, then remove to a rack.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 4, chol. (mg) 4, sat. fat (g) 3, carb. (g) 26, fiber (g) 1, pro. (g) 2, sodium (mg) 37, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
    Cocoa Sugared Mix, Curry Spiced Mix, Barbecue Seasoned Mix, or Asian Five-Spiced Mix (see recipes)
1/4   cup   peanut oil or 1/4 cup melted butter
4    cups   pecan halves or 4 cups assorted nuts, such as pecan halves, walnut halves or pieces, whole unsalted cashews, almonds, dry-roasted unsalted peanuts and/or peeled hazelnuts
Cocoa Sugared Mix
1/3   cup   granulated sugar
2    tablespoons   unsweetened cocoa powder
2    tablespoons   water
1    teaspoon   ground cinnamon
1/2   teaspoon   salt

Curry Spiced Mix
2    tablespoons   water
1    teaspoon   packed brown sugar
2    teaspoons   curry powder
1/2   teaspoon   onion salt
1/2   teaspoon   crushed red pepper

Barbecue Seasoned Mix
2    tablespoons   packed brown sugar
2    tablespoons   water
1    tablespoon   Worcestershire sauce
1    teaspoon   garlic salt
2    teaspoons   chili powder
1    tablespoon   ground cumin
1/8   teaspoon   cayenne pepper

Asian Five-Spiced Mix
2    tablespoons   water
2    tablespoons   packed brown sugar
1    teaspoon   five-spice powder
1    teaspoon   salt
1/2   teaspoon   coarse black pepper

directions
Line a 13x9x2-inch or a 15x10x1-inch baking pan with foil; lightly coat with nonstick cooking spray. Set pan aside. In a small bowl, combine desired seasoning mix and oil or melted butter. Place nuts in prepared pan. Drizzle butter mixture over nuts, tossing gently until well coated. Spread nuts out in an even layer.
Bake in a 325 degree F oven for 25 minutes, stirring twice. Remove from oven. Remove to a paper towel-lined baking sheet; cool. Serve at room temperature. Store any remaining nuts in an airtight container for up to 1 week.
Cocoa Sugared Mix
In a small bowl, combine sugar, cocoa powder, water, cinnamon and salt.
Curry Spiced Mix
In a small bowl, combine water, brown sugar, curry powder, onion salt and crushed red pepper.
Barbecue Seasoned Mix
In a small bowl, combine brown sugar, water, Worcestershire sauce, garlic salt, chili powder, cumin and cayenne pepper.
Asian Five-Spiced Mix
In a small bowl, combine water, brown sugar, five-spice powder, salt and pepper.

ingredients
1    8 1/2ounce package  corn muffin mix
1 - 2    tablespoons   olive oil
1    teaspoon   chili powder
2    14 1/2ounce cans  diced tomatoes with green pepper, celery, and onion, undrained
1/2     of an English cucumber, seeded and coarsely chopped*
3      green onions, trimmed and coarsely chopped
1    cup   ice cubes
1      medium avocado, halved, seeded, peeled, and sliced
    Sliced green onion, chopped cucumber, and/or chili powder (optional)
directions
Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions. Spread batter in a lightly greased 13x9x2-inch baking pan. Bake for 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut into 1-inch cubes. Toss with olive oil and chili powder. Place cubes on a baking sheet and return to oven for 5 minutes to crisp.
Meanwhile, in a blender combine tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth. Pour soup into bowls; top with avocado slices and half of the croutons (reserve remaining croutons for another use).** If desired, sprinkle with additional green onion, cucumber, and/or chili powder.
Tip
*Tip:
Peel cucumber, if desired, for a lighter-color soup.

Tip
**Tip:
Store croutons in an airtight container up to 24 hours. Return to a baking sheet and crisp in a 400 degrees F oven for 5 minutes before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 482, Fat, total (g) 22, chol. (mg) 40, sat. fat (g) 2, carb. (g) 66, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 14, pro. (g) 9, vit. A (IU) 728.85, vit. C (mg) 14.17, Thiamin (mg) 0.18, Riboflavin (mg) 0.17, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1061, Potassium (mg) 670, calcium (mg) 181.74, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   boneless rib-eye steaks (about 2 steaks), 1/2 inch thick
1/4   cup   plus 1 tbsp rice vinegar
1/4   cup   low-sodium soy sauce
1/4   cup   canola oil
3    tablespoons   sugar
1    tablespoon   plus 1 tsp sriracha
2    teaspoons   sesame oil
1/2   cup   thinly sliced yellow onion
3      cloves garlic, sliced
1      2-inch piece of ginger, peeled and thinly sliced
1/4   teaspoon   salt
1/2     English cucumber, cut into matchsticks (about 1 1/2 cups)
8      6-inch flour tortillas, warmed
    Sliced radishes and sesame seeds (optional)
directions
Place steaks in a large resealable plastic bag. In a bowl, whisk together 1/4 cup of the vinegar, the soy sauce, canola oil, 2 tbsp of the sugar, 1 tbsp of the sriracha and 1 tsp of the sesame oil. Stir in onion, garlic and ginger. Pour into bag, making sure steak is covered. Marinate in refrigerator 1 hour.
In a separate bowl, whisk together remaining 1 tbsp each vinegar and sugar, and remaining 1 tsp each sriracha and sesame oil. Stir in salt and cucumber. Cover bowl with plastic wrap and refrigerate 30 minutes.
Heat a large saute pan to medium-high heat. Remove steak from marinade (save marinade) and pat dry with paper towels. Cook 2 to 3 minutes per side, until medium-rare. Set aside to rest 5 minutes. Meanwhile, add marinade to pan. Bring to a boil and cook 3 minutes, until sauce has thickened.
Thinly slice steak; toss in pan with sauce. Serve on tortillas with pickled cucumbers and, if desired, sliced radishes, sesame seeds and additional sriracha.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 314, Fat, total (g) 19, chol. (mg) 37, sat. fat (g) 5, carb. (g) 22, fiber (g) 1, pro. (g) 14, sodium (mg) 675, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      prepared piecrust (such as Pillsbury)
2    4 ounces   logs cinnamon-cranberry goat cheese
6    tablespoons   plus 1 cup sugar
1      egg
2    tablespoons   milk
1    12 ounce bag  cranberries
1    cup   cranberry juice
1/2   teaspoon   lemon zest
1    tablespoon   lemon juice
directions
Heat oven to 425 degrees. Fit piecrust into a 9- or 9-1/2-inch removable-bottom tart pan. Line with a double layer of nonstick foil, pressing against side of crust. Bake at 425 degrees for 18 minutes. Remove crust from oven, reduce heat to 375 degrees and remove foil.
Meanwhile, blend goat cheese, 6 tbsp of the sugar, the egg and milk in a bowl. Pour into crust. Bake at 375 degrees for 20 minutes or until set.
While cheese layer bakes, make topping. Combine remaining 1 cup sugar, the cranberries, cranberry juice, lemon zest and lemon juice in a saucepan. Bring to a boil and cook for 10 minutes over medium heat, stirring occasionally. Remove from heat and pour over baked goat cheese layer. Cool until set.
Tip
For a pretty garnish, reserve 1/3 cup raw cranberries. Spritz with nonstick cooking spray and roll in sugar.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 251, Fat, total (g) 9, chol. (mg) 30, sat. fat (g) 5, carb. (g) 38, fiber (g) 1, pro. (g) 5, sodium (mg) 144, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    4 - 5 pound   pork loin center rib roast, backbone loosened
1    teaspoon   dry mustard
1    teaspoon   dried marjoram, crushed
1/2   teaspoon   salt
2    teaspoons   finely shredded tangerine peel or orange peel
1/2   cup   tangerine juice or orange juice
1    tablespoon   packed brown sugar
    Chicken broth or beef broth
2/3   cup   chicken broth or beef broth
3    tablespoons   all-purpose flour
1/8   teaspoon   dry mustard
1/8   teaspoon   dried marjoram, crushed
    Salt
    Pepper
3      tangerines or 2 oranges, peeled, sectioned, and seeded
directions
Preheat oven to 325 degree F. Place roast, rib side down, in a shallow roasting pan. In a small bowl, combine the 1 teaspoon dry mustard, the 1 teaspoon marjoram, and the 1/2 teaspoon salt. Sprinkle mustard mixture evenly over pork; rub in with your fingers. Insert an oven-going meat thermometer in center of meat, making sure bulb does not touch bone. Roast, uncovered, for 1-1/2 hours.
In a small bowl, stir together the peel, juice, and brown sugar; spoon over the meat. Roast about 30 minutes more or until thermometer registers 155 degree F, spooning pan juices over meat once or twice. Transfer meat to platter. Cover and let stand for 15 minutes before slicing. (The temperature of the meat will rise about 5 degree F during standing.)
Meanwhile, strain pan juices. Skim off fat. Measure juices; add enough broth to juices to equal 3/4 cup total liquid. Pour the liquid into a medium saucepan. In a screw-top jar, combine the 2/3 cup broth and the flour; shake well. Add to saucepan along with the 1/8 teaspoon dry mustard and the 1/8 teaspoon marjoram. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with additional salt and pepper. Stir in the tangerines or oranges; heat through. Serve with pork. Makes 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 266, Fat, total (g) 14, chol. (mg) 87, sat. fat (g) 5, carb. (g) 7, fiber (g) 1, pro. (g) 26, sodium (mg) 246, Percent Daily Values are based on a 2,000 calorie diet

Get out the napkins before you dive into this delicious, but messy, dessert sandwich. You can also make it on the grill. Cook, covered, over indirect heat.

ingredients
1      (24-inch) baguette, halved lengthwise
1    cup   chocolate hazelnut spread
1 1/4   cups   marshmallow creme
2      graham crackers
directions
Preheat oven to 350 degrees. Scoop out some of the soft insides of the bread to create a hollow. Spread the chocolate hazelnut spread evenly over bread halves, then top one side with marshmallow cream. Sandwich the two, then wrap in foil. Bake until warmed through, about 10 minutes.

A simple 8-ingredient, quick-fix barbecue sauce turns everyday chicken into a true feast. Smoked paprika -- pimiento peppers that have been dried over fire -- supply the smoky taste.

ingredients
8      small chicken drumsticks
1      large onion, cut into 6 slices
    Olive oil
1    cup   ketchup
1/4   cup   molasses
3 - 4    tablespoons   cider vinegar
2    tablespoons   packed brown sugar
1    teaspoon   smoked paprika
    Several dashes bottled hot pepper sauce
    Fresh Italian (flat-leaf) parsley
directions
Preheat broiler. Broil chicken on the unheated rack of a broiler pan 4 to 5 inches from heat for 10 minutes.
Lightly brush onion slices with olive oil. Remove broiler pan from oven. Turn and move chicken to one end of pan. Place onion slices in a single layer on opposite end of pan. Broil for 15 minutes or until chicken is no longer pink and juices run clear (180 degrees F).
Meanwhile, in a medium saucepan combine ketchup, molasses, vinegar, brown sugar, paprika, and pepper sauce. Bring to boiling over medium heat. Remove from heat; keep warm. Remove onions from broiler. Broil chicken 2 minutes more; brush with sauce during the last minute.
Chop two of the onion slices; stir into sauce. Serve chicken with onion slices and parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 41, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 33, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 15.94, Thiamin (mg) 0.15, Riboflavin (mg) 0.36, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 802, Potassium (mg) 906, calcium (mg) 80.77, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet

Filled with raspberry preserves and decadent white chocolate and mascarpone, these dainty sandwich cookies are irresistible.

ingredients
1/2   cup   butter, softened
1    cup   sugar
1/2   teaspoon   baking soda
1/4   teaspoon   salt
1      egg
1    teaspoon   vanilla
2    cups   all-purpose flour
1/2   cup   buttermilk
1/2   cup   seedless raspberry preserves
    White Chocolate and Mascarpone Filling
    Colored sugar (optional)
White Chocolate-Mascarpone Filling
3    ounces   chopped white baking chocolate (with cocoa butter)
1/4   cup   whipping cream
1/2   cup   mascarpone or cream cheese
1/4   cup   softened butter
1/2   teaspoon   vanilla
4    cups   powdered sugar

directions
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Spoon dough with a teaspoon, 1 inch apart onto prepared cookie sheet.
Bake in the preheated oven for 7 to 8 minutes or until tops are set. Cool completely on parchment-lined cookie sheet on a wire rack. Peel cooled cookies off the paper. Spread the flat side of half of the cookies with about 1/4 teaspoon raspberry preserves. In a large pastry bag fitted with a small star tip, pipe White Chocolate and Mascarpone Filling over the raspberry preserve layer. Top with the remaining cookies, flat sides down. If desired, pipe additional filling on top of whoopie pies and/or sprinkle with colored sugar. Chill for 30 minutes before serving. Makes about 72 sandwich cookies.
White Chocolate-Mascarpone Filling
In a heavy small saucepan, combine white baking chocolate (with cocoa butter) and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large bowl, combine mascarpone cheese and butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe.
Storage
Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. Thaw at least 1 hour in refrigerator before serving.

ingredients
2    pounds   sweet potatoes
1/2   cup   sugar
1/4   cup   butter, melted
1/4   cup   milk
2      eggs, lightly beaten
1    teaspoon   vanilla
1/2   cup   packed brown sugar
1/2   cup   chopped pecans
1/4   cup   all-purpose flour
1    tablespoon   butter, melted
directions
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.
Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 421, Fat, total (g) 18, chol. (mg) 97, sat. fat (g) 7, carb. (g) 61, fiber (g) 4, pro. (g) 6, vit. A (IU) 13167.95, vit. C (mg) 1.77, sodium (mg) 160, calcium (mg) 80.77, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

Rotisserie chicken meal and fresh ingredients including tomatoes and avocados combine in this quick dinner salad that's satisfying and nourishing. It's perfect for those eating Paleo or gluten-free diets.

ingredients
3 - 4      large tomatoes
1    2 1/2 - 3 pound   deli-roasted chicken
1      avocado, halved, seeded, peeled, and sliced
1/4   cup   olive oil
1      lime, quartered
1/2   cup   small fresh basil leaves
    Salt
    Cracked black pepper
directions
Cut tomatoes into wedges and divide among four serving plates. Use two forks to pull chicken meat from bones and shred into large pieces. Discard bones and skin.
Arrange chicken and avocado slices on tomatoes. Drizzle with olive oil. Squeeze lime quarters over all. Sprinkle with basil, salt, and pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 470, Fat, total (g) 31, chol. (mg) 120, sat. fat (g) 6, carb. (g) 9, fiber (g) 5, sugar (g) 3, pro. (g) 41, sodium (mg) 170, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Appetizers are like tiny jewel boxes of flavor, small bites meant to stimulate the palate -- not fill your stomach.

ingredients
30      cherry tomatoes (about 1-1/4 pints)
1/2     medium avocado, pitted, peeled, and cut up
2    ounces   cream cheese, softened
2    tablespoons   homemade or purchased basil pesto
1    teaspoon   lemon juice
    Snipped fresh basil (optional)
directions
Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 18, Fat, total (g) 1, chol. (mg) 2, sat. fat (g) 1, carb. (g) 1, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 0, vit. A (IU) 145.77, vit. C (mg) 2.36, Thiamin (mg) 0.02, Riboflavin (mg) 0.02, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 16, Potassium (mg) 54, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
1      medium onion, chopped
3      cloves garlic, minced
5    teaspoons   curry powder
2    teaspoons   ground ginger
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper and/or cayenne pepper
2    15 ounce can  garbanzo beans (chickpeas), rinsed and drained
2    14 1/2ounce can  diced tomatoes, undrained
1    cup   chicken broth
1      bay leaf
2    tablespoons   lime juice
1    9 ounce package  fresh spinach (optional)
    Hot cooked rice (optional)
directions
Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 295, Fat, total (g) 6, chol. (mg) 94, sat. fat (g) 1, carb. (g) 32, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 29, vit. A (IU) 485.9, vit. C (mg) 13.58, Thiamin (mg) 0.1, Riboflavin (mg) 0.24, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 867, Potassium (mg) 570, calcium (mg) 70.68, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   chopped carrot (1 medium)
1/2   cup   chopped red sweet pepper (1 small)
1/4   cup   sliced green onion (2)
1    tablespoon   butter or margarine
1    10 3/4ounce can  condensed cream of chicken soup
1    8 - 9 ounce package  frozen artichoke hearts, thawed and cut up
1 1/2   cups   chopped cooked turkey or chicken (see tip)
1    cup   cooked long grain rice or wild rice
1/2   cup   shredded mozzarella cheese (2 ounces)
2/3   cup   milk
1/2   teaspoon   dried thyme, crushed
2    slices  bacon, crisp-cooked, drained, and crumbled
3    tablespoons   grated Parmesan cheese
directions
In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
Bake, covered, in a 350 degrees degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Make Ahead Tip
Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degrees oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

Tip
Low-Fat Menu

NUTRITION INFORMATION

Per Serving: cal. (kcal) 248, Fat, total (g) 11, chol. (mg) 47, sat. fat (g) 5, carb. (g) 18, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 18, vit. A (RE) 0, vit. A (IU) 3644.27, vit. C (mg) 24.21, Thiamin (mg) 0.12, Riboflavin (mg) 0.19, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 611, Potassium (mg) 280, calcium (mg) 181.74, iron (mg) 1.62, Vegetables () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

The slightly sweet flavor of winter squash is delightful with spicy curry in this side-dish soup recipe.

ingredients
2 1/2   pounds   winter squash, such as butternut, acorn or hubbard, peeled, seeded, cut into 1/2-inch cubes
2 1/2   cups   water OR chicken broth
1/2   cup   orange juice
2    tablespoons   butter
1      medium onion, chopped
1      clove garlic, finely chopped
1 1/2   teaspoons   curry powder
1 1/4   teaspoons   salt
    Ground red pepper, to taste
    Fresh lemon juice (optional)
directions
Place squash in saucepan. Add enough water to cover. Simmer until very tender, 12 to 15 minutes. Drain.
Return squash to saucepan. Mash with water or broth and juice.
Heat butter in skillet. Add onion, garlic and curry powder; saute until onion is softened, about 3 minutes. Lower heat; cover and cook until onion is very soft, about 12 minutes.
Add to squash. Heat through.
Working in batches if necessary, puree squash mixture in processor or blender until smooth. Return to saucepan. Add salt, pepper, and lemon juice, if desired. Heat through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 145, Fat, total (g) 6, chol. (mg) 16, sat. fat (g) 4, carb. (g) 24, fiber (g) 6, pro. (g) 2, sodium (mg) 736, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1/2   cup   butter
2    ounces   white baking chocolate with cocoa butter, chopped
2      eggs
2/3   cup   sugar
1    teaspoon   vanilla
1    cup   all-purpose flour
1/2   teaspoon   baking powder
    Dash salt
1/3   cup   white baking pieces
1/3   cup   flaked coconut
1/3   cup   chopped pecans, toasted*
2    ounces   white baking chocolate with cocoa butter, melted
directions
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
In a medium saucepan cook and stir butter and 2 ounces chopped white chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. In a small bowl stir together flour, baking powder, and salt. Add flour mixture to white chocolate mixture, stirring just until combined. Stir in white baking pieces, coconut, and pecans. Spread batter evenly in the prepared baking pan.
Bake for 30 to 35 minutes or until top is golden. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars. Drizzle with the 2 ounces melted white chocolate. Let stand until white chocolate is set.
Tip
*Tip:
To toast pecans, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are slightly golden, stirring once or twice; cool.

Storage
To Store:
Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 165, Fat, total (g) 10, chol. (mg) 33, sat. fat (g) 6, carb. (g) 18, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 13, pro. (g) 2, vit. A (IU) 183.98, vit. C (mg) 0.12, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0.41, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 14.4, Cobalamin (Vit. B12) (µg) 0.05, sodium (mg) 81, Potassium (mg) 43, calcium (mg) 34, iron (mg) 0.46, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Gingersnap Crust (see recipe below) or Baked Pastry Shell (see recipe below)
1/2   cup   sugar
2    envelopes  unflavored gelatin
1/2   teaspoon   ground cinnamon
1/2   teaspoon   ground allspice
1/4   teaspoon   salt
1/4   teaspoon   ground ginger
1/4   teaspoon   ground nutmeg
3/4   cup   milk
2      egg yolks
1    cup   canned pumpkin
1    cup   whipping cream
2    tablespoons   sugar
    Whipped cream (optional)
    Chopped toasted pecans (optional)
Gingersnap Crust
1/3   cup   butter, melted
1 1/4   cups   finely crushed gingersnaps (20 to 22 cookies)

Baked Pastry Shell
1 1/4   cups   all-purpose flour
1/4   teaspoon   salt
1/3   cup   shortening
4 - 5    tablespoons   cold water

directions
Prepare Gingersnap Crust or Baked Pastry Shell; set aside.
For Filling:
In a heavy medium saucepan, stir together the 1/2 cup sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves.
In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours).
In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).
Transfer the filling to Gingersnap Crust. Cover and chill about 4 hours or until set. If desired, garnish with additional whipped cream and top with pecans. Makes 8 servings.
Gingersnap Crust
Preheat oven to 375 degrees F. Combine butter and gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Bake for 4 to 5 minutes or until edge is lightly browned. Makes 1 (9-inch) pie crust.
Baked Pastry Shell
Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. Makes 10 servings.
Make Ahead Tip
Pie can be assembled and chilled overnight before serving.

Variation
Graham Cracker Crust:
To make a graham cracker crust, prepare as directed for gingersnap crust except stir 1/4 cup sugar into the melted butter and substitute 1-1/4 cups finely crushed graham crackers (about 18 squares) for the crushed gingersnaps.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 349, Fat, total (g) 23, chol. (mg) 118, carb. (g) 33, fiber (g) 1, pro. (g) 5, sodium (mg) 299, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    recipe  Nut Pastry (see recipe below)
1      egg, slightly beaten
1    tablespoon   water
    Granulated sugar (optional)
1    15 ounce can  pumpkin
1/2   cup   packed brown sugar
1/2   cup   apple butter
1    teaspoon   ground cinnamon
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cloves
2      eggs, slightly beaten
1      egg yolk, slightly beaten
1/2   cup   whipping cream
1/2   cup   chopped pecans or walnuts
2    tablespoons   butter, softened
2    tablespoons   all-purpose flour
2    tablespoons   packed brown sugar
    Vanilla ice cream (optional)
Nut Pastry
2 1/4   cups   all-purpose flour
3/4   teaspoon   salt
2/3   cup   shortening
1/2   cup   ground pecans or walnuts
8 - 10    tablespoons   water

directions
Prepare the Nut Pastry. On lightly floured surface, roll out half of the pastry to fit a 9-inch pie plate. Ease into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8-inch thickness. Cut out 1/2- to 1-inch fall or holiday designs. In a small bowl combine the 1 egg and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like. Set pie plate aside.
For filling, in a medium bowl, combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, salt and cloves. Add 2 eggs and egg yolk; beat lightly with a fork just until combined. Gradually add whipping cream; stir till combined. Turn into prepared crust.
Loosely cover edge of pastry with foil to prevent overbrowning. Bake in a 375 degree oven for 20 minutes. Remove foil; bake 20 minutes more. Meanwhile, in a small bowl combine the nuts, butter, flour and 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean.
Cool on wire rack. Cover and chill in the refrigerator within 2 hours. If desired, serve with vanilla ice cream. Makes 8 to 10 servings.
Nut Pastry
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Stir in ground pecans or walnuts. Sprinkle with water, 1 tablespoon at a time, over mixture and toss until moistened. Form into a ball.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 665, Fat, total (g) 37, chol. (mg) 135, sat. fat (g) 11, carb. (g) 75, fiber (g) 5, sugar (g) 38, pro. (g) 9, vit. A (IU) 119.53, vit. C (mg) 3.54, sodium (mg) 365, calcium (mg) 90.87, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    14 ounce can  reduced-sodium chicken broth
1/2   teaspoon   dried thyme, crushed
1/3   cup   wild rice, rinsed
1/2   cup   chopped leeks
1/3   cup   long grain rice
6      small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4   cup   dried cranberries or dried currants
1/4   cup   snipped dried apricots
3    tablespoons   margarine or butter, melted
1/8   teaspoon   salt
1/8   teaspoon   pepper
6    6 - 8 inches   twig wreaths (optional)
    Pansies or other edible flowers (optional)
    Fresh sage leaves (optional)
directions
In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage leaves, if desired. Makes 6 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 262, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 50, fiber (g) 7, pro. (g) 5, vit. A (RE) 1824, vit. C (mg) 37, sodium (mg) 320, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Sweet potatoes can be prepared in many of the same ways as regular potatoes: baked, mashed, in soups, or as fries. Peruse these recipes for a sweet potato dish ranging from an appetizer to dessert.

ingredients
1    8 1/2ounce   cooked brown and wild rice
4      small sweet potatoes (1-1/2 pounds total), peeled and cut into 1/4-inch slices
1    cup   frozen edamame or peas, thawed
1    14 ounce can  unsweetened light coconut milk
1/2   cup   chopped onion (1 medium)
1/3   cup   creamy natural peanut butter
1    tablespoon   red curry paste
2    teaspoons   packed brown sugar
    Fresh snipped basil (optional)
directions
Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.
In a medium saucepan cook sweet potato slices, covered, in enough boiling water to cover about 8 minutes or just until tender; drain well. Gently combine sweet potato slices, rice, and edamame. Transfer to casserole dish.
In a large skillet combine coconut milk and onion. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or just until onion is tender. Whisk in peanut butter, red curry paste, and brown sugar. Continue to whisk until peanut butter is melted and smooth.
Pour coconut milk mixture over vegetables and rice. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. If desired, top with snipped basil.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 325, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 4, carb. (g) 40, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 8, pro. (g) 10, vit. A (IU) 113.22, vit. C (mg) 8.27, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 421, Potassium (mg) 325, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

Soul Soothing Soup Recipes

ingredients
1 1/2   cups   dehydrated mixed vegetables
1    ounce (1/4 cup)  dried tomatoes (not oil-packed)
2    tablespoons   instant chicken bouillon granules
1    tablespoon   dried minced onion
1    tablespoon   dried parsley
1 - 2    teaspoons   Mexican, fajita, Jamaican jerk or Cajun seasoning
3/4   teaspoon   garlic powder
1/2 - 3/4   teaspoon   ground chipotle chile pepper, cayenne pepper or ground black pepper
2      bay leaves
1/2   cup   dried pinto beans
1/2   cup   dried red kidney or black beans or dry cranberry beans
1/2   cup   dried navy beans or dry great Northern beans
    Corn chips
    Shredded sharp cheddar cheese (optional)
directions
For seasoning mix, in a small plastic bag, combine dehydrated mixed vegetables, tomatoes, bouillon granules, dried onion, parsley, Mexican seasoning, garlic powder, chipotle chile pepper and bay leaves. Seal; set aside.
For soup mix, layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: the pinto beans, kidney, beans and navy beans. Tap jar gently on the counter to settle each layer before adding the next. Place bag of seasoning mix in jar. Cover the jar.
Give as a gift (or store the layered jar of soup ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
1. Before using, remove seasoning mix; set aside.
2. Rinse beans. In a large saucepan or Dutch oven, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or place beans in water in pan. Cover; let soak in a cool place overnight.) Drain and rinse beans.
3. In the same saucepan or Dutch oven combine beans, 6 cups fresh water and seasoning mix. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves.
4. For slow cooker: Rinse beans. Place in a large saucepan or Dutch oven. Add 4 cups cold water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover; let stand 1 hour. Rinse and drain beans. Transfer beans to a 3-1/2- or 4-quart slow cooker. Add 6 cups fresh water and seasoning mix. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaves. Stir before serving.
5. Serve soup topped with corn chips. If you like, sprinkle each serving with shredded sharp cheddar cheese. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 311, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 55, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 12, sugar (g) 10, pro. (g) 14, vit. A (IU) 219.63, vit. C (mg) 47.83, Thiamin (mg) 0.53, Riboflavin (mg) 0.33, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 290.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1042, Potassium (mg) 1360, calcium (mg) 161.55, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet

There's something essential about bread-especially, warm, spread with butter-that most of us are powerless to resist.

ingredients
1 1/2   cups   all-purpose flour
1 1/2   teaspoons   baking powder
1/2   teaspoon   salt
1/4   teaspoon   baking soda
1/4   teaspoon   apple pie spice, ground cinnamon, ground nutmeg or ground cardamom
1/2   cup   packed brown sugar
1    cup   whole bran cereal (not flakes)
1/3   cup   dried cranberries, mixed dried fruit bits or raisins
1/3   cup   chopped pecans or sliced almonds
1/3   cup   packed brown sugar
1/4   cup   all-purpose flour
1/4   teaspoon   apple pie spice, ground cinnamon, ground nutmeg or ground cardamom
directions
Layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: the 1-1/2 cups flour, baking powder, salt, soda, 1/4 teaspoon spice, 1/2 cup brown sugar, whole bran cereal, cranberries, and pecans or almonds. Tap jar gently on the counter to settle each layer before adding the next.
For streusel topping, in a small bowl, stir together the 1/3 cup packed brown sugar, the 1/4 cup all-purpose flour, and the 1/4 teaspoon ground spice. Place streusel topping in a small plastic bag; seal with a small twist tie. Place streusel topping in jar. Cover the jar.
Give as a gift (or store the layered jar of muffin ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
1. Before using, remove streusel mixture; set aside. Shake remaining ingredients in jar to mix.
2. Line twelve 2-1/2-inch muffin cups with paper bake cups or grease.
3. For muffins: In a large bowl, combine 1 egg, lightly beaten; 1 cup milk; and 1/4 cup vegetable oil. Using a wooden spoon, stir in jar contents until just combined. Spoon batter into cups, filling each two-thirds full.
4. For streusel topping: In a small bowl, cut 2 tablespoons butter into streusel mixture until mixture resembles coarse crumbs. Sprinkle each with streusel mixture.
5. Bake, uncovered, in a 400 degree f oven for 15 to 18 minutes or until a wooden toothpick inserted in center of muffin comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12 muffins.
Tip
To reheat muffin:
Place one muffin on a microwave safe plate. Heat, uncovered, on 100 percent (high) for about 15 seconds.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 236, Fat, total (g) 9, chol. (mg) 24, sat. fat (g) 2, carb. (g) 37, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 19, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 1.18, Thiamin (mg) 0.27, Riboflavin (mg) 0.33, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 198, Potassium (mg) 149, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Yes, Thanksgiving dinner is a time to count our blessings, but everyone knows the best part about this is the holiday food. 

ingredients
3    pounds   russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3    cups   fresh or frozen broccoli florets
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1 1/2   cups   shredded cheddar cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.

Everyone enjoys an easy roasted chicken meal.

ingredients
Sweet Potatoes
4      sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2   tablespoons   olive oil
Rub
4      chipotle chiles in adobo sauce, minced
2      cloves garlic, minced
2    tablespoons   honey
2    teaspoons   cider vinegar
1 1/4   teaspoons   salt, plus additional to taste
1    teaspoon   cumin
1/2   teaspoon   cinnamon
6      boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
    Chopped cilantro, for garnish (optional)
directions
Sweet Potatoes
Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
Rub
In a small bowl, mix together the chiles, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste. Rub the paste evenly over each breast.
Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 407, Fat, total (g) 8, sat. fat (g) 1.3, carb. (g) 45, fiber (g) 6, pro. (g) 38, Percent Daily Values are based on a 2,000 calorie diet

The key to the side dish is to almost burn the brussels sprouts; the charred flavor is irresistible.

ingredients
2    tablespoons   vegetable oil
1/2   cup   Rice Krispies, or other puffed rice cereal
1/4   teaspoon   togarashi or cayenne pepper
    Kosher salt
1/4   cup   Asian fish sauce
2    tablespoons   water
2    tablespoons   sugar
1    tablespoon   rice vinegar
1    tablespoon   fresh lime juice
1      garlic clove, minced
1      small red chile, minced
1/4   cup   chopped cilantro
2    tablespoons   chopped mint
4    cups   roasted or boiled brussels sprouts, halved lengthwise (about 2 pounds)
directions
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

ingredients
1    pound   sweet Italian sausage, casings removed
2    tablespoons   white wine vinegar
1 1/4   cups   Bob's Red Mill whole grain medley
2    cups   diced sweet onion
1    pound   sliced wild mushrooms
2      ribs celery, sliced
3      cloves garlic, chopped
1    tablespoon   fresh chopped thyme
6    cups   unsalted chicken stock
3/4   teaspoon   salt
1/4   teaspoon   black pepper
    Fresh parsley, for garnish
directions
Heat a large saute pan over medium-high heat. Add sausage, breaking apart with a spoon. Cook for 7 minutes, stirring occasionally, until browned. Add vinegar, scraping up brown bits from bottom of pan.
Transfer sausage to slow cooker. Stir in grains, onion, mushrooms, celery, garlic and thyme. Pour chicken stock on top, making sure all grains are submerged. Cook on HIGH for 5 hours. Stir in salt and pepper. Garnish with fresh parsley.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 370, Fat, total (g) 12, chol. (mg) 22, sat. fat (g) 4, carb. (g) 43, fiber (g) 7, pro. (g) 21, sodium (mg) 904, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   dried medium noodles (6 ounces)
1    pound   ground beef
2    8 ounce can  tomato sauce
1    teaspoon   dried basil, crushed
1/2   teaspoon   sugar
1/2   teaspoon   garlic powder
1/4   teaspoon   salt
1/4   teaspoon   black pepper
1    8 ounce carton  dairy sour cream
1    8 ounce package  cream cheese, softened
1/2   cup   milk
1/3   cup   chopped onion (1 small)
1    10 ounce package  frozen chopped spinach, cooked and well drained
1    cup   shredded cheddar cheese (4 ounces)
directions
Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
Makes 8 servings
Make Ahead Tip
Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 472, Fat, total (g) 30, chol. (mg) 127, sat. fat (g) 17, carb. (g) 25, fiber (g) 3, pro. (g) 27, sodium (mg) 683, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   all-purpose flour
2    cups   sugar
1    teaspoon   baking soda
1    teaspoon   salt
1    teaspoon   ground cinnamon
2      eggs, lightly beaten
1 1/4   cups   canola oil or cooking oil
2    teaspoons   vanilla
3    medium  Granny Smith apples, peeled and chopped (3 cups)
1    cup   chopped pecans or walnuts, toasted
    Sweetened whipped cream (optional)
    Apple slices (optional)
directions
Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be stiff). Spread batter in prepared pan.
Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice. Makes 20 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 324, Fat, total (g) 18, chol. (mg) 21, sat. fat (g) 2, carb. (g) 38, Monounsaturated fat (g) 11, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 23, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 1.18, Thiamin (mg) 0.19, Riboflavin (mg) 0.14, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 187, Potassium (mg) 73, calcium (mg) 10.1, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet

Great easy chicken meal. 

ingredients
2      small sweet potatoes, well scrubbed
4    teaspoons   olive oil
2      poblano chiles, stemmed, seeded and cut into thin strips
1      medium onion, halved and sliced
12    ounces   boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
1/2   teaspoon   kosher salt
1    teaspoon   ground cumin
1    teaspoon   dried oregano
4      garlic cloves, chopped
1/2   cup   chicken broth
8      corn tortillas, warmed
2    ounces   crumbled cotija cheese (about 1/2 cup)
1/4   cup   fresh cilantro leaves
directions
Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 3 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute until golden brown, about 8 minutes; transfer vegetables to a large bowl.
Heat remaining oil in the same skillet. Add chicken and sprinkle with salt, cumin and oregano. Saute until chicken is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
Divide fajita mixture among tortillas. Sprinkle with cotija and cilantro.

ingredients
3/4   cup   baby oatmeal
1    cup   all-purpose flour
2    tablespoons   sugar
2    teaspoons   baking powder
3/4   teaspoon   kosher or other coarse salt
3    tablespoons   melted and slightly cooled
1    cup   low-fat milk
1    cup   sweet potato puree
1/2   cup   apricot or other fruit puree
1    tablespoon   honey
2      large eggs
1/4   teaspoon   cinnamon
1    tablespoon   vegetable oil
directions
Whisk baby oatmeal, flour, sugar, baking powder and salt together in a large bowl.
In a smaller bowl, whisk the butter, milk, sweet potato and fruit purees, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients; the batter should be slightly thick.
Heat a large skillet (cast-iron or nonstick) over medium heat. Rub the pan with oil.
For each pancake, spoon 1 rounded tablespoonful of batter onto the pan. Once bubbles begin to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 3-4 minutes total. Continue with the remaining of the batter.
Serve the pancakes immediately, straight from the skillet or keep them warm in a low oven, covered loosely with aluminum foil.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 46, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 6, fiber (g) 0, sugar (g) 2, pro. (g) 1, sodium (mg) 78, calcium (mg) 35, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   canola oil
2    cups   frozen chopped onions and peppers, thawed
2      fully cooked jalapeno chicken sausages (such as Aidells spicy mango with jalapeno), sliced
1    can (14 1/2 oz)  reducedsodium stewed tomatoes
1    can (14 1/2 oz)  reducedsodium chicken broth
1    can (15 oz)  pinto beans, drained and rinsed
1    can (15 oz)  black beans, drained and rinsed
1    cup   frozen corn, thawed
1    teaspoon   ancho chile powder
1    teaspoon   dried oregano
1/8   teaspoon   salt
2    ounces   baked tortilla chips
1/4   cup   sliced scallion
1      avocado, diced
directions
Heat oil in a large pot over medium-high heat. Add onions and peppers; cook 2 minutes, stirring occasionally. Add sausages; cook 3 minutes.
Stir in tomatoes, breaking up with a spoon. Add chicken broth, pinto beans, black beans, corn, chile powder, oregano and salt. Bring to a boil; lower heat and simmer, covered, 10 minutes.
To serve, spoon into soup bowls; crush tortilla chips over each serving and top with scallion and avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 382, Fat, total (g) 13, chol. (mg) 17, sat. fat (g) 2, carb. (g) 54, fiber (g) 14, pro. (g) 17, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet

Every day across the country, home cooks hear a chorus of "what's for dinner?" as hungry family members peer into bubbling pots and sizzling pans. Let's face it: We all need easy meals to be delivered quickly to our dinner tables. There's always excited anticipation behind the question, since now that Americans have embraced cuisines from around the world, dinner can mean anything.

ingredients
1/2   cup   flour
1/4   teaspoon   salt
1/4   teaspoon   freshly ground black pepper
4      boneless pork loin cutlets (about 1 pound), pounded to 1/4-inch thickness
1    tablespoon   olive oil
1/2     lemon, cut lengthwise and sliced into 8 to 10 pieces
3/4   cup   white wine
3/4   cup   low-sodium chicken broth
1/4   cup   capers, rinsed
1    teaspoon   butter
2    cups   sugar snap peas
1    cup   curly parsley, chopped
directions
Season the flour with the salt and black pepper; dredge the pork. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add pork to skillet and sear 2 to 3 minutes on each side, until golden and no pink remains. Set aside on a plate.
Add the lemon to skillet and cook 1 minute; turn and cook 1 more minute. Add the wine, chicken broth, capers, butter, sugar snap peas and all but 1 tablespoon of the parsley. Simmer, stirring, 3 to 4 minutes, until peas are bright green and tender. Return pork to the skillet to coat with sauce. Top with reserved parsley and serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 415, Fat, total (g) 21, sat. fat (g) 7, carb. (g) 21, fiber (g) 3, pro. (g) 27, Percent Daily Values are based on a 2,000 calorie diet

This healthy, low-fat soup can be prepared in just 15 minutes then cooked in the slow cooker until dinner.

ingredients
1    cup   dry great northern beans
6    cups   water
1    cup   chopped onion
1    medium  fennel bulb, trimmed and cut into 1/2-inch pieces
2    medium  carrots, chopped
2    cloves  garlic, minced
2    tablespoons   snipped fresh parsley
1    teaspoon   dried rosemary, crushed
1/4   teaspoon   pepper
4 1/2   cups   chicken broth
2 1/2   cups   shredded or chopped cooked chicken
1    14 1/2ounce can  diced tomatoes, undrained
directions
Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 10, chol. (mg) 78, sat. fat (g) 3, carb. (g) 46, fiber (g) 15, pro. (g) 40, sodium (mg) 1454, Vegetables () 2, Starch () 2.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8      lasagna noodles
3    tablespoons   olive oil
1      clove garlic, minced
1    12 ounce can  crushed tomatoes
2    ounces   goat cheese
1/2   cup   chopped sweet onion
1      large leek, white part only, chopped
1 3/4   cups   sliced cremini mushrooms
1      bunch asparagus, cut into 1/2-inch pieces
2    ounces   low-fat mozzarella, grated
1/8   teaspoon   ground nutmeg
1/4   teaspoon   salt
1/4   teaspoon   freshly ground black pepper
1/2   cup   chopped fresh mint
1/2   cup   chopped fresh basil
1/4   cup   grated Parmesan
directions
Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 18, sat. fat (g) 6, carb. (g) 51, fiber (g) 6, pro. (g) 17, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   pounds   lean ground pork
6    cups   stemmed and chopped fresh portobello mushrooms (16 ounces)
1    cup   chopped onion (1 large)
6      cloves garlic, minced
1 1/4   cups   reduced-sodium chicken broth
1    cup   sliced celery (2 stalks)
1    cup   chopped carrots (2 medium)
3    tablespoons   quick-cooking tapioca
2    tablespoons   Worcestershire sauce
1    teaspoon   dried thyme, crushed
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
2    cups   peeled and chopped rutabaga
1    cup   peeled and chopped potato (1 medium)
1    cup   peeled and chopped parsnips (2 medium)
1    cup   chopped carrots (2 medium)
1/4   cup   low-fat milk
1/2   teaspoon   salt
1    cup   frozen peas
    Snipped fresh chives
directions
In a 4- to 5-quart Dutch oven cook ground pork, mushrooms, onion, and garlic over medium-high heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4-quart slow cooker combine meat mixture, broth, celery, 1 cup carrots, tapioca, Worcestershire sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 1 cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk and 1/2 teaspoon salt.
If using low-heat setting, turn cooker to high-heat setting. Stir frozen peas into mixture in cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30 minutes more. Before serving, sprinkle with chives.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 405, Fat, total (g) 19, chol. (mg) 78, sat. fat (g) 6, carb. (g) 34, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 12, pro. (g) 27, vit. A (IU) 7400.33, vit. C (mg) 30.72, Thiamin (mg) 0.62, Riboflavin (mg) 0.63, Niacin (mg) 13.16, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 87.83, Cobalamin (Vit. B12) (µg) 0.95, sodium (mg) 713, Potassium (mg) 1259, calcium (mg) 108, iron (mg) 2.86, Percent Daily Values are based on a 2,000 calorie diet

This vegetarian pasta meal is just as delicious as room temperature as it is piping hot, so feel free to serve in at parties, potlucks or picnics.

ingredients
2    teaspoons   extra-virgin olive oil
1    pound   zucchini, halved lengthwise and thinly sliced
1    9 ounce package  refrigerated four-cheese ravioli
1/4   cup   butter
1/2   teaspoon   kosher salt
1/2   cup   almonds, chopped
2    tablespoons   balsamic vinegar
2    tablespoons   snipped fresh mint
directions
Heat the olive oil over medium-high heat in a very large nonstick skillet. Add zucchini to hot oil and cook, stirring occasionally, until tender, about 4 minutes. Remove zucchini from skillet and set aside.
Cook ravioli according to package instructions; drain and keep warm. In the same skillet heat butter and salt over medium heat, stirring occasionally, until butter is browned, about 3 minutes. Add almonds; cook and stir for 2 minutes or until toasted. Add zucchini to skillet; toss to coat. Add ravioli, balsamic vinegar, and mint to skillet; stir gently to coat. Garnish with additional mint, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 428, Fat, total (g) 30, chol. (mg) 67, sat. fat (g) 12, carb. (g) 35, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 13, vit. A (IU) 697.46, vit. C (mg) 20.68, Thiamin (mg) 0.08, Riboflavin (mg) 0.27, Niacin (mg) 1.03, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 36.57, Cobalamin (Vit. B12) (µg) 0.02, sodium (mg) 683, Potassium (mg) 420, calcium (mg) 157, iron (mg) 2.42, Percent Daily Values are based on a 2,000 calorie diet

This is a classic to go with all holiday meals. 

ingredients
1 1/2   pounds   haricots verts or thin green beans, trimmed and cut into 2-inch lengths
4    ounces   pancetta or bacon
9    cups   sliced stemmed shiitake mushrooms and/or sliced cremini or button mushrooms (1 1/2 pounds)
6    cloves  garlic, minced
1/2   teaspoon   dried thyme, crushed
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
2    tablespoons   butter
2    tablespoons   all-purpose flour
1 1/2   cups   half-and-half or light cream
1    5.2ounce package  semisoft cheese with garlic and fine herbs, broken into pieces
1/8   teaspoon   salt
1/8   teaspoon   ground black pepper
1/4   cup   dry white wine
1    recipe  Crispy Shallots or 1 cup canned french-fried onions
Crispy Shallots
3/4   cup   vegetable oil
4    large  shallots or 1 large sweet onion, thinly sliced (about 1 cup total)
1/2   cup   milk
1    cup   all-purpose flour

directions
Preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. In a 12-inch skillet cook beans in enough lightly salted boiling water to cover for 3 to 5 minutes or until crisp-tender; drain. Transfer beans to a large bowl of ice water to stop cooking. Drain again.
In the same skillet cook pancetta over medium heat until crisp. Remove from skillet, reserving drippings; drain on paper towels. When cool, finely crumble or chop pancetta; set aside.
Meanwhile, add mushrooms, garlic, and thyme to drippings in skillet (if using pancetta, you may need to add 1 tablespoon vegetable oil); cook and stir for 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper. Add mushroom mixture to beans, gently tossing to combine.
For sauce, in a small saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in the semisoft cheese, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to prepared baking dish.
Bake for 25 to 30 minutes or until bubbly and beans are tender. If using, top with the French-fried onions during the last 5 minutes of baking. Let stand for 10 minutes. Stir green bean mixture. Sprinkle with Crispy Shallots.
Crispy Shallots
If desired, preheat oven to 375 degrees . In a small saucepan heat oil over medium-high heat. Dip a small handful of sliced shallots in milk, letting excess drip off. Toss shallots in flour; shake off excess flour. Place coated shallots in hot oil. Cook about 2 minutes or until golden and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain; if desired, sprinkle lightly with salt. Repeat with remaining shallots, milk, and flour. If desired, line a baking sheet with foil; place shallots on prepared baking sheet. Reheat for 10 minutes before topping casserole.
Make Ahead Tip
TO MAKE AHEAD:
Assemble bean and mushroom mixture as directed through Step 3. Cover; chill for up to 24 hours. To serve, preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. Prepare sauce; toss with green bean mixture to coat. Place in prepared dish. Bake, covered, 20 minutes. Uncover, bake for 20 to 25 minutes more or until beans are tender. Omit Crispy Shallots. Top with the canned french-fried onions; bake for 5 to 8 minutes more or until bubbly and beans are tender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 449, Fat, total (g) 24, chol. (mg) 49, sat. fat (g) 10, carb. (g) 50, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 3, pro. (g) 12, vit. A (IU) 1214.76, vit. C (mg) 15.35, Thiamin (mg) 0.3, Riboflavin (mg) 0.55, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 613, Potassium (mg) 532, calcium (mg) 131.26, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

A perfect Thanksgiving dinner side dish.

ingredients
1    14 ounce can  reduced-sodium chicken broth
1/2   teaspoon   dried thyme, crushed
1/3   cup   wild rice, rinsed
1/2   cup   chopped leeks
1/3   cup   long grain rice
6      small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4   cup   dried cranberries or dried currants
1/4   cup   snipped dried apricots
3    tablespoons   margarine or butter, melted
1/8   teaspoon   salt
1/8   teaspoon   pepper
6    6 - 8 inches   twig wreaths (optional)
    Pansies or other edible flowers (optional)
    Fresh sage leaves (optional)
directions
In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage leaves, if desired. Makes 6 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 262, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 50, fiber (g) 7, pro. (g) 5, vit. A (RE) 1824, vit. C (mg) 37, sodium (mg) 320, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

This recipe makes four noodle bowls of large shrimp, red sweet pepper, and fresh snow pea pods flavored with either purchased or homemade Green Curry Paste.

ingredients
1    tablespoon   purchased or Homemade Green Curry Paste*
2    tablespoons   olive oil
1    14 ounce can  unsweetened coconut milk
1    14 ounce can  chicken broth
1/4   cup   lemon juice
2    tablespoons   fish sauce
1    14 ounce package  wide rice stick noodles
1    pound   large shrimp, peeled, deveined, and cut in halves lengthwise
1      large red sweet pepper, cut into thin strips
1    cup   fresh snow pea pods, trimmed
1/4   cup   chopped fresh cilantro leaves
2      hard-cooked eggs, quartered
Homemade Green Curry Paste
1      large onion, chopped
2      stalks lemon grass, tender white portion thinly sliced
1/4   cup   water
2    inch section  fresh ginger, peeled, chopped
1/2   cup   cilantro
3      fresh serrano chile peppers, seeded (see Note)
4      cloves garlic, minced
2    teaspoons   curry powder
1    teaspoon   five-spice powder
3/4   teaspoon   salt

directions
In saucepan cook curry paste in hot oil until fragrant and beginning to stick to pan. Add milk, broth, lemon juice, and fish sauce. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until reduced to 3-1/2 cups. Cook noodles in boiling salted water 4 to 6 minutes or until tender; drain. Rinse under cold water; drain. Divide noodles among 4 bowls. Add shrimp, pepper, and snow peas to sauce. Return to boiling; reduce heat. Simmer, uncovered, 1 to 3 minutes or until shrimp are opaque and vegetables are crisp-tender. Stir in cilantro. Spoon over noodles. Top with eggs. Makes 4 servings (1-1/4 cup noodles + 1-1/2 cups sauce)
Homemade Green Curry Paste
In food processor or blender combine onion, lemon grass, water, ginger, cilantro, serrano chile peppers, (see Note); garlic, curry powder, five-spice powder, salt. Cover; process or blend until smooth.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 781, Fat, total (g) 32, chol. (mg) 236, sat. fat (g) 19, carb. (g) 96, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 3, pro. (g) 24, vit. A (IU) 1700.66, vit. C (mg) 70.86, Thiamin (mg) 0.07, Riboflavin (mg) 0.22, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 1402, Potassium (mg) 312, calcium (mg) 121.16, iron (mg) 6.12, Percent Daily Values are based on a 2,000 calorie diet

Chunks of pumpkin bread taste even more dessert-like with the addition of some extra sugar¿and a healthy drizzle of cream cheese icing. Try this casserole for dessert or a splurge-worthy breakfast!

ingredients
6    cups   pumpkin bread cubes*
2      eggs, lightly beaten
2    cups   milk
1/2   cup   granulated sugar
1/4   cup   butter, melted
1    teaspoon   finely shredded orange peel
1/4 - 1/2   teaspoon   pumpkin pie spice*
1/3   cup   tub-style cream cheese, softened
1    tablespoon   butter, softened
3    tablespoons   powdered sugar
1 - 2    tablespoons   orange juice
directions
Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.
Tip
*Tip:
For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 89, sat. fat (g) 7, carb. (g) 47, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 36, pro. (g) 7, vit. A (IU) 519.56, vit. C (mg) 1.44, Thiamin (mg) 0.03, Riboflavin (mg) 0.18, Niacin (mg) 0.08, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 9.86, Cobalamin (Vit. B12) (µg) 0.45, sodium (mg) 393, Potassium (mg) 110, calcium (mg) 97, iron (mg) 0.26, Percent Daily Values are based on a 2,000 calorie diet

Vegetarian meals are no longer on the fringe: Some estimates have the nation's population of vegetarians at more than seven million, but even carnivores have embraced ideas like "meatless Mondays" to curb their meat consumption and promote healthy eating. Here's a secret about eating vegetarian - the food isn't just healthier, it actually tastes good. 

ingredients
1    15 ounce can  black beans, drained and rinsed
1/2   cup   finely crushed tortilla chips (preferably blue corn)
1/3   cup   salsa plus additional for serving
1/2   cup   50% reduced-fat grated cheddar
1      large egg, lightly beaten
1      scallion, white and green part, finely chopped
1/4   teaspoon   black pepper
4      hamburger buns
2    teaspoons   vegetable oil
4      butter lettuce leaves (optional)
directions
Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.
Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.
Preheat the oven to 350 degrees. Place buns on a baking sheet and heat in oven until warm to the touch, 4 to 6 minutes.
Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa and lettuce, if desired, on buns.
Tip
This flavor-packed burger has about half the fat of the fast-food version -- even with the cheddar and chips! Recipe adapted from Ten Dollar Dinners by Melissa d'Arabian (Clarkson Potter, $25)

NUTRITION INFORMATION

Per Serving: cal. (kcal) 342, Fat, total (g) 11, sat. fat (g) 2.8, carb. (g) 48, fiber (g) 7, pro. (g) 18, sodium (mg) 845, Percent Daily Values are based on a 2,000 calorie diet

Sugar cookie acts as the crust for this sweet caramel apple dessert pizza.

ingredients
1    14 ounce package  sugar cookie dough (such as Immaculate)
    All-purpose flour
4    ounces   low-fat cream cheese
1    teaspoon   brown sugar
1/2   tablespoon   unsalted butter
2      small Granny Smith apples, cored and thinly sliced
1    teaspoon   cinnamon
1/2   teaspoon   nutmeg
2    tablespoons   crushed pecans
2    tablespoons   crushed walnuts
1    tablespoon   caramel sauce (optional)
directions
Preheat the oven to 350 degrees . Remove cookie dough from package and arrange on a floured pizza peel or a pastry slab. Using a rolling pin, roll the dough to a 1/2-inch thickness, making sure cookies get combined into one large rectangular- shaped crust. Smooth out any creases with your fingers.
Transfer crust to a baking sheet and bake 14 minutes. Remove from oven and let cool. Meanwhile, combine cream cheese and brown sugar in a medium bowl; set aside.
In a medium skillet over medium- low heat, melt butter and add apples, cinnamon and nutmeg. Saute, tossing occasionally, until soft, 3 to 5 minutes.
Spread cream cheese mixture on cooled crust. Arrange spiced apples on top. Sprinkle with crushed nuts.
If using caramel sauce, heat in a microwave 10 seconds and drizzle over spiced-apple pizza.

ingredients
1    box  cake mix
1    cup   canned frosting
1    pound   candy melts (such as Wilton)
directions
Prepare cake mix following package directions.
Cool, break into crumbs and stir in frosting. Roll into balls (about 50 per batch).
Melt 1 pound candy melts (such as Wilton). Dip one end of lollipop sticks in candy and then insert into cake balls (this keeps them from coming loose). Freeze to set.
Dip pops in melted candy to coat, decorate as desired, then press sticks in a styrofoam block to dry. (If drawing faces with an edible marker, let candy dry first.)
NUTRITION INFORMATION

Per Serving: cal. (kcal) 125, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   Yukon gold potatoes, sliced
1    8 ounce tub  light cream cheese spread with chive and onion
3/4   cup   milk
1/4   cup   finely shredded Parmesan cheese
1    tablespoon   snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8    ounces   cooked boneless ham, cut in bite-sized slices
1    pound   fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
    Tarragon sprigs (optional)
directions
Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 346, Fat, total (g) 16, chol. (mg) 67, sat. fat (g) 9, carb. (g) 30, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 8, pro. (g) 22, vit. A (IU) 971.8, vit. C (mg) 28.93, Thiamin (mg) 0.55, Riboflavin (mg) 0.33, Niacin (mg) 3.36, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 1162, Potassium (mg) 842, calcium (mg) 343.29, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Seasoned bread crumbs contribute to the golden coat for this holiday turkey dinner.

ingredients
1 10 - 12 pound turkey
1 medium onion, cut into wedges
3 sprigs fresh oregano
3 sprigs fresh sage
2/3 cup fine dry bread crumbs
3 tablespoons snipped fresh sage
3 tablespoons snipped fresh oregano
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons margarine or butter, melted
1/4 cup honey
4 firm, ripe medium pears, halved and cored
2 tablespoons olive oil
directions
Preheat oven to 325 degrees F. Season cavity of turkey with salt and pepper. Place onion, oregano sprigs, and sage sprigs in cavity of bird.
If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie drumsticks securely to tail. Pull turkey neck skin to back; fasten with a short, wooden skewer. Twist wing tips under back.
In a small bowl combine bread crumbs, snipped sage and oregano, pepper, and salt. Stir in melted margarine or butter; cover and set aside.
Place bird, breast side up, on a broiler pan or wire rack of roasting pan. Roast turkey until thermometer inserted into in center of one of the inside thigh muscles registers 150 degrees F (about 2-1/4 hours). Brush turkey with honey. Using wide metal spatula, pat bread crumb mixture onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears in bottom of pan around turkey; brush pears with oil. Continue to roast until thermometer registers 180 degrees F (30 to 45 minutes more). Remove turkey from oven. Remove onion and herbs from cavity. Cover; let stand 15 to 20 minutes. Makes 10 to 12 servings.
tips
NOTE

Convection oven method: Preheat oven to 300 degrees F. Prepare recipe through Step 3. Place bird, breast side up, on a broiler pan or wire rack of roasting pan. (Using a broiler pan helps bird cook more evenly in convection oven.) Roast turkey until a thermometer inserted into center of one of inside thigh muscles registers 150 degrees F (about 1-1/2 hours). Brush turkey with honey. Using wide metal spatula, pat bread-crumb mixture evenly onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears around turkey on broiler pan; brush pears with olive oil. Continue to roast until thermometer registers 180 degrees F (15 to 30 minutes more). Remove turkey from oven. Remove onion and herbs from cavity; discard. Cover; let stand 15 to 20 minutes before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 471, Fat, total (g) 22, chol. (mg) 124, sat. fat (g) 35, carb. (g) 20, fiber (g) 2, pro. (g) 44, vit. A (RE) 41.21, vit. C (mg) 2.95, sodium (mg) 211, calcium (mg) 60.58, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet.

ingredients
1    teaspoon   dried oregano, crushed
1    teaspoon   dried basil, crushed
1    teaspoon   dried parsley, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
4    8 ounces   skinless, boneless chicken breast halves
1    tablespoon   olive oil
1    14 1/2ounce can  reduced-sodium chicken broth
3    cloves  garlic, minced
1    10 ounce package  frozen chopped spinach, thawed and squeezed dry
2    cups   grape tomatoes
1 1/2   cups   cooked orzo pasta (rosamarina)
1    teaspoon   finely shredded lemon peel
2    tablespoons   lemon juice
1    tablespoon   grated Parmesan cheese
    Snipped fresh oregano
directions
In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 414, Fat, total (g) 10, chol. (mg) 146, sat. fat (g) 2, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 54, vit. A (IU) 2632.4, vit. C (mg) 20.57, Thiamin (mg) 0.4, Riboflavin (mg) 0.48, Niacin (mg) 21.62, Pyridoxine (Vit. B6) (mg) 1.63, Folate (µg) 177.28, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 595, Potassium (mg) 1242, calcium (mg) 108, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

ingredients

2      large leeks (white and light green parts only), cleaned and thinly sliced
1    pound   diced butternut squash
1/2   pound   parsnips, peeled and diced
1/2   pound   carrots, sliced
2/3   cup   barley
2      cloves garlic, sliced
1    box (32 oz)  vegetable broth
1    can (14.5 oz)  petite-cut diced tomatoes
1    teaspoon   fresh thyme, chopped
1    box (10 oz)  frozen corn, thawed
1/2   cup   heavy cream
1/4   cup   chopped parsley
3/4   teaspoon   salt
1/4   teaspoon   black pepper
1/8   teaspoon   cayenne pepper
directions
Combine leeks, squash, parsnips, carrots, barley and garlic in slow cooker. Stir in broth, 4 cups water, tomatoes and thyme. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Stir in corn, heavy cream, parsley, salt, black pepper and cayenne. Let sit until corn is heated through.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 309, Fat, total (g) 8, chol. (mg) 27, sat. fat (g) 5, carb. (g) 56, fiber (g) 10, pro. (g) 7, sodium (mg) 1132, Percent Daily Values are based on a 2,000 calorie diet

Strata is the perfect breakfast for a Sunday morning or when you have overnight guests. Make this early in the morning or the day before and for a fun variation, try using sausage or pork and mushrooms instead.

ingredients
    Nonstick cooking spray
8    strips  bacon, crisp-cooked, drained, and chopped
1    9 ounce   package frozen cut asparagus, thawed and well-drained
3/4   cup   bottled roasted red sweet peppers, drained and chopped
12    slices  dry white bread, cut into 1/2-inch cubes (about 8 cups)
3    cups   shredded Swiss cheese (12 ounces)
8      eggs
3    cups   milk
1 1/2   teaspoons   dry mustard or 3 tablespoons Dijon-style mustard
1/2   teaspoon   salt
1/4   teaspoon   cayenne pepper
directions
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours.
Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.
Variation
Pork, Pepper & Mushroom Strata:
Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.

Make Ahead Tip
Make-Ahead Tip
To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 197, sat. fat (g) 10, carb. (g) 19, fiber (g) 1, pro. (g) 21, vit. A (IU) 583.08, vit. C (mg) 25.98, sodium (mg) 965, calcium (mg) 292.81, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    cups   half-and-half or light cream
1    3-inch stick  cinnamon
4    ounces   bittersweet or semisweet chocolate, chopped
5      egg yolks, lightly beaten
1/3   cup   sugar
1    teaspoon   vanilla
1/2   teaspoon   ground ancho chile pepper
1/8   teaspoon   salt
2    tablespoons   sugar
1/4   teaspoon   ground cinnamon
directions
Preheat oven to 325 degrees F. In a heavy small saucepan, heat half-and-half and cinnamon stick over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to cream. Let stand 5 minutes; whisk until smooth and set aside.
Meanwhile, in a medium bowl, combine egg yolks, 1/3 cup sugar, the vanilla, chile pepper, and salt. Whisk until combined. Slowly whisk the chocolate mixture into the egg mixture.
Place six 5- to 6-ounce ungreased casseroles, souffle dishes, or 6-ounce custard cups in a 13x9x2-inch baking dish or pan. Divide custard mixture mixture evenly among the souffle dishes. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the casseroles.
Bake for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Carefully remove casseroles from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 24 hours.
Before serving, let custards stand at room temperature for 20 minutes.
In a small bowl, combine 2 tablespoons sugar and the ground cinnamon. Sprinkle evenly atop custards. Place on a baking sheet. Caramelize sugar with a culinary torch or broil* 4 to 5 inches from heat for 1 to 2 minutes until sugar is melted and lightly browned. Serve immediately. Makes 6 servings.
Tip
* Choose the culinary torch if your dishes are not broiler safe.

While popular in sweet desserts, pumpkin is a great addition to savory recipes. From curries to stews to soups, these easy pumpkin recipes call for either fresh or canned pumpkin.

6 cups pumpkin bread cubes*
2 eggs, lightly beaten
2 cups milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 teaspoon finely shredded orange peel
1/4- 1/2 teaspoon pumpkin pie spice*
1/3 cup tub-style cream cheese, softened
1 tablespoon butter, softened
3 tablespoons powdered sugar
1 - 2 tablespoons orange juice
complete your meal
Our Best Cake Recipes
Our Best Sugar Cookie Recipes
Our Best Chocolate Recipes
directions
1. 
Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
2. 
Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
3. 
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
4. 
Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.
Tip
*Tip:
For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 89, sat. fat (g) 7, carb. (g) 47, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 36, pro. (g) 7, vit. A (IU) 519.56, vit. C (mg) 1.44, Thiamin (mg) 0.03, Riboflavin (mg) 0.18, Niacin (mg) 0.08, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 9.86, Cobalamin (Vit. B12) (µg) 0.45, sodium (mg) 393, Potassium (mg) 110, calcium (mg) 97, iron (mg) 0.26, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    recipe  Whipped Cream Frosting or purchased whipped white frosting
1/2   teaspoon   ground cinnamon
    Orange food coloring
    Crushed graham crackers
1      recipe Pumpkin Cupcakes or 12 pre-made cupcakes
Pumpkin Cupcakes
1      package 2-layer-size yellow cake mix
3/4   cup   water
1/3   cup   vegetable oil
1    cup   canned pumpkin
1/2   cup   sour cream
1    teaspoon   pumpkin pie spice

Sweetened Whipped Cream Frosting
    Water
1    tablespoon   cold water
1/2   teaspoon   unflavored gelatin
1    cup   whipping cream
2    tablespoons   sugar

directions
Prepare Sweetened Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1-1/2 cups of the frosting. Use orange frosting to frost cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.
Pumpkin Cupcakes
Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Stir pumpkin, sour cream, and pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Nutrition Analysis: 123 calories, 1 g protein, 18 g carbohydrate, 6 g total fat, (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 32% Vitamin A, 1% Vitamin C, 144 mg sodium, 5% calcium, 3% iron
Sweetened Whipped Cream Frosting
In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 2 tablespoons cold water and unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Makes 4 cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 306, Fat, total (g) 18, chol. (mg) 32, sat. fat (g) 7, carb. (g) 35, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 19, pro. (g) 3, vit. A (RE) 421, vit. A (IU) 3521, vit. C (mg) 1, Thiamin (mg) 0.09, Riboflavin (mg) 0.11, Niacin (mg) 0.86, Pyridoxine (Vit. B6) (mg) 0.03, Folate (µg) 25.03, Cobalamin (Vit. B12) (µg) 0.08, sodium (mg) 260, Potassium (mg) 90, calcium (mg) 80, iron (mg) 1.03, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3 1/4 - 3 3/4   cups   all-purpose flour
2    packages  active dry yeast
1    teaspoon   apple pie spice
1/2   cup   sugar
1/2   cup   apple cider
1/4   cup   milk
1/4   cup   butter
1    teaspoon   salt
2      eggs
    Vegetable oil for deep-fat frying
1    recipe  Spiced Glaze (see recipe below)
Spiced Glaze
2    cups   sifted powdered sugar
1/4   teaspoon   apple pie spice
2 - 3    tablespoons   milk

directions
In a large bowl, combine 1-1/2 cups of the flour, the yeast, and apple pie spice; set aside. In a medium saucepan, heat and stir sugar, cider, milk, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Line a large baking sheet with waxed paper. Lightly flour waxed paper; set aside.
Roll each dough half to 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Place on prepared baking sheet. Cover and let rise in a warm place until very light (45 to 60 minutes). Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
Dip tops of cooled doughnuts in the Spice Glaze and let stand until set. Makes 16 to 18 doughnuts plus holes.
Spiced Glaze
In a small bowl, combine powdered sugar and apple pie spice. Stir in enough milk to make a thin icing consistency.

This yeast bread recipe, also called a brioche, has a lightly sweet and rich flavor. Braided and shaped, it encircles fruit or a container of spread when served.

ingredients
2 3/4 - 3 1/4   cups   all-purpose flour
1    package  active dry yeast
1/2   cup   butter
1/4   cup   milk
1/4   cup   water
2    tablespoons   sugar
1/2   teaspoon   salt
2      eggs
1    tablespoon   finely shredded orange peel
3/4   cup   golden raisins
    Milk
    Apricot Jam
directions
In large mixing bowl combine 1-1/2 cups flour and yeast; set aside.
In medium saucepan heat butter, the 1/4 cup milk, water, sugar, and salt over medium heat until very warm (120 degrees F to 130 degrees F) and butter is almost melted. Add butter mixture, eggs, and orange peel to flour mixture. Beat on low until combined; beat on high 3 minutes. With wooden spoon stir in raisins and as much remaining flour as you can.
Turn out dough on lightly floured surface. Knead in enough remaining flour for moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in greased bowl; turn to grease surface. Cover; let rise in warm place 1 hour or until nearly doubled in size.
Punch down dough; turn onto work surface. Cover; let rest 5 minutes. Equally divide dough in three; roll each to a 26-inch length. Lay side by side 1 inch apart; braid. Pinch each end of braid together. Transfer to large greased baking sheet. Shape in ring and pinch both ends together. Cover with plastic wrap; let rise 40 minutes, dough will rise slightly.
Meanwhile, preheat oven to 350 degrees F. Lightly brush bread ring with milk. Place a foil ball or oven-safe glass measure or jar in center to preserve shape. Bake 25 to 30 minutes or until golden and bread sounds hollow when tapped. Remove from oven; cool. Place on platter; cut into slices. Serve with apricot jam. Makes 8 to 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 343, Fat, total (g) 13, chol. (mg) 84, sat. fat (g) 8, carb. (g) 49, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 13, pro. (g) 4, vit. A (IU) 437.31, vit. C (mg) 1.77, Thiamin (mg) 0.37, Riboflavin (mg) 0.38, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 108.86, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 252, Potassium (mg) 215, calcium (mg) 40.39, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   spaghetti
6      slices bacon, diced
1    cup   milk
2      large eggs plus 2 egg yolks
1/2   teaspoon   salt
1    tablespoon   all-purpose flour
3/4   cup   grated Parmesan cheese
1 1/2   teaspoons   freshly cracked black pepper
directions
Bring a pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes or as per package directions. Drain, reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium heat. Whisk in flour; cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2 to 3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.
Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 468, Fat, total (g) 15, chol. (mg) 127, sat. fat (g) 6, carb. (g) 61, fiber (g) 3, pro. (g) 20, sodium (mg) 629, Percent Daily Values are based on a 2,000 calorie diet

Creamy yogurt-mustard sauce tossed with green beans, bow-tie pasta, and pancetta make up this quick-to-fix pasta dinner.

ingredients
8    ounces   fresh green beans, cut into 1-inch pieces, or one 9-ounce packaged frozen cut green beans
6    ounces   packaged dried bow-tie pasta, multicolored elbow macaroni, or gemelli pasta
1    cup   sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4   cup   sliced green onion
1    8 ounce carton  plain low-fat yogurt
2    tablespoons   all-purpose flour
2    teaspoons   prepared mustard
1/8   teaspoon   ground nutmeg
1/8   teaspoon   pepper
1/4   cup   finely chopped cooked pancetta or ham (2 ounces)
1/4   cup   grated Parmesan cheese
directions
If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 292, Fat, total (g) 5, chol. (mg) 14, sat. fat (g) 2, carb. (g) 48, fiber (g) 4, pro. (g) 16, sodium (mg) 335, Milk () 0, Vegetables () 2, Starch () 2, Very Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet

Chicken becomes fall-off-the-bone tender when you prepare it in a slow cooker. Add a tasty vegetable sauce and pasta for one irresistible easy dinner.

ingredients
3    pounds   chicken thighs and/or drumsticks, skinned
1    tablespoon   oil
5    cups   sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
1      red onion, cut into wedges
1/2   cup   chopped carrot (1 medium)
1/4   cup   dried tomato pieces (not oil-packed)
3/4   cup   chicken broth
1/4   cup   dry white wine or chicken broth
3    tablespoons   quick-cooking tapioca, crushed
1    teaspoon   dried thyme, crushed
1/2   teaspoon   garlic salt
1/2   teaspoon   dried basil, crushed
1/4 - 1/2   teaspoon   ground black pepper
4 1/2   cups   hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
directions
If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 360, Fat, total (g) 7, chol. (mg) 107, sat. fat (g) 2, carb. (g) 39, fiber (g) 3, pro. (g) 34, sodium (mg) 350, Potassium (mg) 698, Percent Daily Values are based on a 2,000 calorie diet

Who needs crust? Lean turkey sausage teams up with your favorite vegetables toppings for a saucy but light slow cooker appetizer.

ingredients
8    ounces   bulk Italian turkey sausage
1/2   cup   finely chopped onion (1 medium)
2      cloves garlic, minced
2    26 - 30 ounce jars  meatless spaghetti sauce
3    cups   sliced fresh mushrooms (8 ounces)
2    teaspoons   dried basil or oregano, crushed
1/2   cup   chopped green or yellow sweet pepper (1 small) (optional)
    Vegetable dippers and/or whole grain bread cubes
directions
In a large skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 3-1/2- or 4-quart slow cooker combine spaghetti sauce, mushrooms, and basil. Stir in sausage mixture. Cover and cook on low-heat setting for 3 hours. Stir in sweet pepper. Cover and cook for 15 minutes more.
To serve, spear vegetable dippers and/or bread cubes with fondue forks and dip into the fondue, swirling to coat.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 48, Fat, total (g) 1, chol. (mg) 8, sat. fat (g) 0, carb. (g) 6, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 3, vit. A (IU) 567.58, vit. C (mg) 10.82, Thiamin (mg) 0.02, Riboflavin (mg) 0.07, Niacin (mg) 0.86, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 3.14, Cobalamin (Vit. B12) (µg) 0.14, sodium (mg) 300, Potassium (mg) 68, calcium (mg) 38, iron (mg) 1.01, Percent Daily Values are based on a 2,000 calorie diet

This baked vegetable spread served with slices of French bread or bagel chips is a welcome addition to any party table. Use the make-ahead directions to ease your party preparation duties.

ingredients
3/4   cup   finely chopped onion (1 large)
2      cloves garlic, minced
1    tablespoon   butter
2    8 ounce package  reduced-fat cream cheese (Neufchatel), softened
1 1/2   cups   grated Parmesan cheese
1/4   cup   milk
1/4   cup   light mayonnaise
1/4   cup   light dairy sour cream
1/4   teaspoon   ground black pepper
3    cups   chopped fresh spinach leaves
1    14 ounce can  artichoke hearts, drained and chopped
    Bagel chips, crostini, or sliced French bread
directions
Preheat oven to 350 degrees F. In a 10-inch skillet, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender. Set aside to cool.
In a large bowl, stir together cream cheese, Parmesan cheese, milk, mayonnaise, sour cream, and pepper. Stir in spinach, artichoke hearts, and the onion mixture. Spread cheese mixture in the bottom of a 10-inch deep-dish pie plate.
Bake in the preheated oven for 30 to 35 minutes or until heated and top begins to brown. Serve with bagel chips, crostini, or French bread. Makes about 40 (2-tablespoon) servings.
Make Ahead Tip
Prepare as above through Step 2. Cover and chill for up to 24 hours. Uncover and bake in a 350 degrees F oven as directed about 40 minutes or until bubbly.

Variation
Hot Feta Cheese and Olive Spread:
Prepare as above in Step 1. In Step 2, substitute 1 cup crumbled feta cheese with basil and tomato for 1 cup of the Parmesan cheese; substitute 1/2 cup halved, pitted kalamata olives for the artichoke hearts; and add 2 tablespoons snipped fresh basil. Continue as above in Step 3. If desired, serve with Toasted Pita Bread Wedges.

Variation
Hot Sausage and Mushroom Spread:
Prepare as above in Step 1, except omit the butter and cook 8 ounces bulk hot Italian sausage, 2 cups sliced fresh mushrooms, and 1/2 cup chopped green or red sweet pepper with the onion and garlic; drain off fat. Set sausage mixture aside to cool. For Step 2, substitute 1 cup shredded mozzarella cheese for 1 cup of the Parmesan cheese and omit the artichoke hearts.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 58, Fat, total (g) 4, chol. (mg) 14, sat. fat (g) 2, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.18, Thiamin (mg) 0, Riboflavin (mg) 0.04, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 138, Potassium (mg) 40, calcium (mg) 60.58, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    16 ounce package  frozen potato pierogi
1/3   cup   chopped onion
1    tablespoon   olive oil
4      cooked chicken sausages, sliced (12 ounces total)
1    8 ounce package  sliced mushrooms
1      clove garlic, minced
1    10 ounce package  frozen chopped spinach, thawed and squeezed dry
3    ounces   cream cheese, cut up
1/4   cup   chicken broth
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
1/2   cup   shredded mozzarella cheese
directions
Place the frozen pierogi in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogi in the baking dish. Sprinkle with mozzarella cheese.
Bake, uncovered, in a 400 degrees oven about 30 minutes or until lightly browned and heated through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 339, Fat, total (g) 18, chol. (mg) 81, sat. fat (g) 7, carb. (g) 29, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 18, vit. A (IU) 1700.66, vit. C (mg) 6.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.28, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 1204, Potassium (mg) 322, calcium (mg) 161.55, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

A roast beef dinner can be so easy, especially when you roast the vegetables. This recipe uses sweet potatoes and Brussels sprouts. Serve the meat with with tongue-tingling sour cream and horseradish sauce.

ingredients
Beef:
1    tablespoon   olive oil
1    tablespoon   pepper-medley seasoning blend
1/4   teaspoon   salt
2    cloves  garlic, chopped
1/2   teaspoon   dried thyme
1      boneless beef eye-round roast (3-1/2 to 4 pounds)
Sweet Potatoes and Brussel Sprouts:
2    pounds   sweet potatoes, with skins, scrubbed, cut in 2-inch pieces
1    tablespoon   olive oil
1/2   teaspoon   salt
1/4   teaspoon   black pepper
2    packages  (10 ounces each) fresh Brussels sprouts, cleaned
Sauce:
1    cup   sour cream
2    tablespoons   bottled horseradish
2    tablespoons   milk
2    tablespoons   fresh lemon juice
1    tablespoon   Dijon mustard
1/4   teaspoon   salt
1/4   teaspoon   black pepper
directions
Beef:
Heat oven to 400 degrees F. Mix oil, pepper medley, salt, garlic, thyme. Rub over roast. Place on rack in roasting pan.
Sweet Potatoes:
Mix potatoes, oil, salt and black pepper in large bowl. Place around beef in pan.
Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
Sauce:
Mix ingredients in bowl. Thinly slice roast. Serve with sauce. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 570, Fat, total (g) 31, chol. (mg) 119, sat. fat (g) 13, carb. (g) 31, fiber (g) 5, pro. (g) 44, sodium (mg) 479, Percent Daily Values are based on a 2,000 calorie diet

This baked vegetable spread served with slices of French bread or bagel chips is a welcome addition to any party table. Use the make-ahead directions to ease your party preparation duties.

ingredients
3/4   cup   finely chopped onion (1 large)
2      cloves garlic, minced
1    tablespoon   butter
2    8 ounce package  reduced-fat cream cheese (Neufchatel), softened
1 1/2   cups   grated Parmesan cheese
1/4   cup   milk
1/4   cup   light mayonnaise
1/4   cup   light dairy sour cream
1/4   teaspoon   ground black pepper
3    cups   chopped fresh spinach leaves
1    14 ounce can  artichoke hearts, drained and chopped
    Bagel chips, crostini, or sliced French bread
directions
Preheat oven to 350 degrees F. In a 10-inch skillet, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender. Set aside to cool.
In a large bowl, stir together cream cheese, Parmesan cheese, milk, mayonnaise, sour cream, and pepper. Stir in spinach, artichoke hearts, and the onion mixture. Spread cheese mixture in the bottom of a 10-inch deep-dish pie plate.
Bake in the preheated oven for 30 to 35 minutes or until heated and top begins to brown. Serve with bagel chips, crostini, or French bread. Makes about 40 (2-tablespoon) servings.
Make Ahead Tip
Prepare as above through Step 2. Cover and chill for up to 24 hours. Uncover and bake in a 350 degrees F oven as directed about 40 minutes or until bubbly.

Variation
Hot Feta Cheese and Olive Spread:
Prepare as above in Step 1. In Step 2, substitute 1 cup crumbled feta cheese with basil and tomato for 1 cup of the Parmesan cheese; substitute 1/2 cup halved, pitted kalamata olives for the artichoke hearts; and add 2 tablespoons snipped fresh basil. Continue as above in Step 3. If desired, serve with Toasted Pita Bread Wedges.

Variation
Hot Sausage and Mushroom Spread:
Prepare as above in Step 1, except omit the butter and cook 8 ounces bulk hot Italian sausage, 2 cups sliced fresh mushrooms, and 1/2 cup chopped green or red sweet pepper with the onion and garlic; drain off fat. Set sausage mixture aside to cool. For Step 2, substitute 1 cup shredded mozzarella cheese for 1 cup of the Parmesan cheese and omit the artichoke hearts.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 58, Fat, total (g) 4, chol. (mg) 14, sat. fat (g) 2, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.18, Thiamin (mg) 0, Riboflavin (mg) 0.04, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 138, Potassium (mg) 40, calcium (mg) 60.58, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    10 ounce package  frozen long grain white rice with vegetables (peas, corn and carrots)
1    tablespoon   cooking oil
1/2   pound   fresh sea scallops, (halve large scallops)
1/2   pound   cooked, peeled, deveined shrimp
4      plum tomatoes, coarsely chopped
1/2 - 1    teaspoon   ground turmeric
    Salt
    Ground black pepper
    Chopped fresh parsley (optional)
directions
Prepare rice according to microwave package directions.
Meanwhile, in large skillet heat cooking oil over medium heat. Add scallops to hot oil in skillet; cook 3 minutes or until scallops are opaque. Add shrimp and tomatoes; heat through.
Transfer rice to bowl; stir in turmeric. Spoon seafood-tomato mixture over rice; lightly toss. Season to taste with salt and pepper. Sprinkle fresh parsley. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 229, Fat, total (g) 5, chol. (mg) 129, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 3, pro. (g) 24, vit. A (IU) 1117.58, vit. C (mg) 14.76, Thiamin (mg) 0.06, Riboflavin (mg) 0.07, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 374, Potassium (mg) 490, calcium (mg) 50.48, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

Combine the ingredients in your slow cooker before you head out the door to run errands. Ready made dinner when you return.

ingredients
2    pounds   skinless, boneless chicken breast halves, cut into 1-inch pieces
1    tablespoon   chili powder
1    teaspoon   fajita seasoning
1/2   teaspoon   ground cumin
2      cloves garlic, minced
    Nonstick cooking spray
2    14 1/2ounce can  no-salt-added diced tomatoes
1    16 ounce package  frozen pepper (yellow, green, and red) and onion stir-fry vegetables
1    15 ounce can  cannellini beans (white kidney beans), rinsed and drained
3    tablespoons   light dairy sour cream (optional)
3    tablespoons   shredded reduced-fat cheddar cheese (optional)
3    tablespoons   purchased guacamole (optional)
directions
In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 261, Fat, total (g) 2, chol. (mg) 88, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 7, pro. (g) 41, vit. A (IU) 1360.53, vit. C (mg) 38.38, Thiamin (mg) 0.12, Riboflavin (mg) 0.17, Niacin (mg) 13.42, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 294, Potassium (mg) 447, calcium (mg) 60.58, iron (mg) 2.7, Vegetables () 1.5, Starch () 1, Lean Meat () 4, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Frozen lemonade provides the sour component for this Asian slow cooker main dish recipe. Serve with white rice to complete meal.

ingredients
2 1/2 - 3    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/4   teaspoon   salt
1/2     of a 12-ounce can frozen lemonade concentrate, thawed (about 3/4 cup)
3    tablespoons   brown sugar
3    tablespoons   ketchup
1    tablespoon   vinegar
2    tablespoons   cornstarch
2    tablespoons   cold water
    Hot cooked rice or fried rice
directions
Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer chicken to a serving platter; cover and keep warm.
For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Serve with hot cooked rice. Makes 4 to 6 servings.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 480, Fat, total (g) 9, chol. (mg) 115, sat. fat (g) 3, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 32, pro. (g) 40, vit. A (IU) 97.18, vit. C (mg) 8.86, Thiamin (mg) 0.27, Riboflavin (mg) 0.29, Niacin (mg) 15, Pyridoxine (Vit. B6) (mg) 0.78, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 381, Potassium (mg) 449, calcium (mg) 50.48, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.

ingredients
3    pounds   round red potatoes, cut in 1-inch pieces
1    small  red onion, cut in wedges (1/2 cup)
6    cloves  garlic, minced
2    tablespoons   olive oil
1    cup   frozen whole kernel corn
3/4   cup   mayonnaise
2    tablespoons   cider vinegar
1    ounce   dry ranch salad dressing mix
1/4   teaspoon   cayenne pepper (optional)
1    stalk  celery, bias-sliced
3      hard-cooked eggs, peeled and chopped
1      avocado, halved, seeded, peeled, and chopped (optional)
    Salt
    ground black pepper
    Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)
directions
Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.
Make Ahead Tip
Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 167, Fat, total (g) 15, chol. (mg) 58, sat. fat (g) 2, carb. (g) 19, fiber (g) 2, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 16.53, sodium (mg) 362, Potassium (mg) 416, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    pounds   chicken thighs and/or drumsticks, skinned
1    tablespoon   oil
5    cups   sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
1      red onion, cut into wedges
1/2   cup   chopped carrot (1 medium)
1/4   cup   dried tomato pieces (not oil-packed)
3/4   cup   chicken broth
1/4   cup   dry white wine or chicken broth
3    tablespoons   quick-cooking tapioca, crushed
1    teaspoon   dried thyme, crushed
1/2   teaspoon   garlic salt
1/2   teaspoon   dried basil, crushed
1/4 - 1/2   teaspoon   ground black pepper
4 1/2   cups   hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
directions
If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 360, Fat, total (g) 7, chol. (mg) 107, sat. fat (g) 2, carb. (g) 39, fiber (g) 3, pro. (g) 34, sodium (mg) 350, Potassium (mg) 698, Percent Daily Values are based on a 2,000 calorie diet

Roasted butternut squash transforms into a velvety soup when pureed with apples.

ingredients
2    pounds   butternut squash
1      medium-size onion, cut into eighths
1      medium-size carrot, trimmed, peeled and cut into eighths
1/4   cup   (1/2 stick) butter, melted
3      large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3    14 1/2ounce cans  chicken broth
3/4   teaspoon   salt
1 1/2   teaspoons   fresh thyme, chopped
1/8   teaspoon   black pepper
    Sprigs of fresh thyme, for garnish
directions
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, Percent Daily Values are based on a 2,000 calorie diet

Roasting beef over a bed of fresh herbs, like the sprigs of rosemary, oregano, and thyme in this recipe, infuses the meat with fragrance.

ingredients
1    2 1/2 - 3 pound   beef tenderloin
2    tablespoons   cooking oil
1 - 2      cloves garlic, minced
1    teaspoon   cracked black pepper
1/2   teaspoon   sea salt or kosher salt or 1/4 tsp. salt
4    sprigs  fresh rosemary
4    sprigs  fresh oregano
4    sprigs  fresh thyme
1      Mushroom Tumble or Horseradish Cream (see below)
    Fresh thyme sprigs
Horseradish Cream
1    7 - 8 ounce carton  creme fraiche or dairy sour cream
2    tablespoons   prepared horseradish
1/8   teaspoon   salt
1/8   teaspoon   ground black pepper

Mushroom Tumble
6    cups   assorted mushrooms (halve any large mushrooms and remove stems, if necessary), such as chanterelle, portobello, Shiitake, and oyster
3    tablespoons   olive oil
2    tablespoons   lemon juice
1    teaspoon   reduced-sodium soy sauce
    coarse sea salt
    cracked black pepper

directions
Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Horseradish Cream
In a small bowl stir together carton creme fraiche or dairy sour cream and prepared horseradish. Stir in salt and pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.
Mushroom Tumble
In an extra large bowl toss together mushrooms with olive oil,lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.
Tip
Test Kitchen Tip:
Slow roasting in the early stages ensures that the meat is tender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 316, Fat, total (g) 20, chol. (mg) 87, sat. fat (g) 5, carb. (g) 3, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 32, vit. A (IU) 0, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.62, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.36, sodium (mg) 238, Potassium (mg) 708, calcium (mg) 10.1, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet

Farro gets the silky risotto treatment in this fall-flavored slow cooker recipe.

ingredients
4    tablespoons   unsalted butter
1      medium onion, diced
2      cloves garlic, minced
1/4   cup   white wine (optional)
1 1/2   cups   whole farro (not pearled)
4    cups   unsalted vegetable stock
1    can (15 oz)  pumpkin puree
6    tablespoons   grated Parmesan
1    tablespoon   fresh sage, chopped
1    box (10 oz)  frozen peas, thawed
1    teaspoon   salt
1/4   teaspoon   black pepper
1/2   cup   toasted walnuts, chopped
directions
Melt 3 tbsp of the butter in a large skillet over medium heat. Add onion and cook, stirring, 3 minutes. Stir in garlic; cook 2 minutes. Add wine and farro; cook 1 minute or until most of the wine evaporates. Transfer to slow cooker.
Stir in vegetable stock, pumpkin, 4 tbsp of the Parmesan and the sage. Cover and cook on HIGH for 4 hours. Uncover and gently stir in peas, remaining 1 tbsp butter, the salt and pepper. Spoon into bowls and top with walnuts and remaining 2 tbsp Parmesan.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 436, Fat, total (g) 17, chol. (mg) 24, sat. fat (g) 6, carb. (g) 55, fiber (g) 14, pro. (g) 16, sodium (mg) 663, Percent Daily Values are based on a 2,000 calorie diet

Salmon meals cook quickly which means this healthy dinner will be ready in about 30 minutes.

ingredients
1    cup   salted dry roasted pistachio nuts, chopped
1/2   cup   packed brown sugar
3    tablespoons   lemon juice
1    teaspoon   dried dillweed
1    teaspoon   coarsely ground black pepper
6    6 ounces   skinless salmon fillets
1/4   cup   purchased basil pesto (optional)
directions
Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.
Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pass pesto to serve with fish. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 391, Fat, total (g) 16, chol. (mg) 88, sat. fat (g) 2, carb. (g) 25, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 19, pro. (g) 39, vit. A (IU) 242.95, vit. C (mg) 4.13, Thiamin (mg) 0.48, Riboflavin (mg) 0.14, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 0.63, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 5.18, sodium (mg) 208, Potassium (mg) 854, calcium (mg) 70.68, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Simple to make and delightful to eat, these fruit- and nut-stuffed apples smell wonderful simmering in the crockpot. Dress them up with a scoop of ice cream and drizzle of sea salt caramel glaze.

ingredients
4      baking apples, such as Pink Lady, Honeycrisp or Braeburn, about 2 1/2 to 2 3/4 inches in diameter
1/3   cup   dried cranberries, chopped
1/4   cup   finely chopped walnuts
1/4   cup   packed brown sugar
1    cup   apple cider or apple juice
1    teaspoon   lemon zest
2    tablespoons   lemon juice
3      inches stick cinnamon
1    tablespoon   butter, cut into four pieces
1/3   cup   packed brown sugar
1/4   cup   whipping cream
1/4   cup   butter
1    tablespoon   light-color corn syrup
1/2   teaspoon   vanilla
1/2   teaspoon   coarse sea salt
    Vanilla or cinnamon ice cream (optional)
directions
Core apples; peel a strip from the top of each apple. Place apples, top sides up, in a 3 1/2- or 4-quart slow cooker. (If necessary, trim apples so they will sit on the bottom of the cooker.)
In a small bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter.
Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2 1/2 hours.
For sauce: In a heavy small saucepan, bring the 1/3 cup brown sugar, whipping cream, butter and corn syrup to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 2 minutes more. Remove from heat. Stir in vanilla and sea salt. Cool to room temperature before serving, or chill for up to 24 hours and rewarm in the microwave on 50 percent power (medium) for 1 1/2 to 2 minutes before serving, stirring twice.
To serve, transfer warm apples to dessert dishes. Spoon some of the cooking liquid from cooker over apples. Serve with Sea Salt-Caramel Sauce and, if you like, ice cream.
Variation
For a quicker sauce, just stir together 1/2 cup caramel-flavored ice cream topping and 1/2 teaspoon coarse sea salt in a small saucepan and warm through before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 549, Fat, total (g) 25, chol. (mg) 59, sat. fat (g) 13, carb. (g) 80, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 4, Trans fatty acid (g) 1, fiber (g) 7, sugar (g) 68, pro. (g) 2, vit. A (IU) 797.3, vit. C (mg) 15.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.11, Niacin (mg) 0.52, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 17.55, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 440, Potassium (mg) 435, calcium (mg) 70, iron (mg) 1.03, Percent Daily Values are based on a 2,000 calorie diet

Asparagus slices add color, and the dill and lemon zest add fresh flavor to salmon that's packed with protein and heart-healthy omega-3 fatty acids.

ingredients
1    pound   fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
1 1/2   cups   water
2    14 ounce can  vegetable broth or 3-1/2 cups vegetable stock
2    cups   frozen whole small onions or 1/2 cup frozen chopped onion
2 1/2   cups   cubed red potato
1    tablespoon   snipped fresh dill or 1/2 teaspoon dried dillweed
1    teaspoon   lemon zest
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
2 1/2   cups   whole milk, half-and-half or light cream
2    tablespoons   cornstarch
1    10 ounce package  frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
    Fresh dill sprigs and/or cracked black pepper (optional)
    `
directions
Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potato, snipped fresh dill, lemon zest, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
In a large screw-top jar, combine milk and cornstarch. Cover and shake well; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs and/or cracked pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 185, Fat, total (g) 5, chol. (mg) 37, sat. fat (g) 2, carb. (g) 20, fiber (g) 2, pro. (g) 17, vit. A (IU) 680.26, vit. C (mg) 22.44, sodium (mg) 621, calcium (mg) 111.06, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

This wonderfully moist and generously spiced six-layer cake is a showy spin on humble applesauce cake.

ingredients
1    cup   butter
3      eggs
4    cups   all-purpose flour
1    teaspoon   baking powder
1    teaspoon   baking soda
1    teaspoon   salt
1    teaspoon   ground ginger
1    cup   sugar
1    cup   mild-flavor molasses
2    teaspoons   vanilla
1    cup   buttermilk or sour milk (see note)
1    24 ounce jar  homestyle chunky applesauce
1 1/2   cups   cups apple butter
2    teaspoons   apple pie spice or 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves (optional)
1 - 2    cups   whipped cream
1/2   cup   coarsely chopped walnuts, black walnuts, pecans or hickory nuts, toasted
directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round baking pans. Line bottoms of pans with parchment paper. Grease and lightly flour bottoms and sides of pans; set aside. In a large bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat until well combined. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla; beat until well combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour 1 cup plus 2 tablespoons of the batter into each prepared pan. Refrigerate the remaining batter.
Bake in a 375 degrees oven about 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms with waxed paper, grease and lightly flour. Repeat with the remaining batter.
In a medium bowl, combine applesauce, apple butter, and if you like, apple pie spice. To assemble, select the cake layer that's most attractive; set aside for the top layer. Place one of the remaining cake layers on a serving plate; top with about 3/4 cup of the applesauce mixture, spreading to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Chill, covered, in the refrigerator for at least 6 or up to 24 hours before serving to make slicing easier and to allow applesauce mixture to moisten the cake.
Let cake stand at room temperature for 1 hour before serving. Just before serving, spread about 1 cup whipped cream on top; sprinkle with nuts. If you like, pass additional whipped cream.
Note
Sour Milk To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 376, Fat, total (g) 12, chol. (mg) 54, sat. fat (g) 6, carb. (g) 64, fiber (g) 2, pro. (g) 4, vit. A (IU) 340.13, vit. C (mg) 1.18, sodium (mg) 255, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

For a vegetarian chili that's as satisfying as the beef variety, add protein-packed quinoa and black beans.

ingredients
1/2   cup   chopped onion
2    tablespoons   olive oil
3 - 4    cloves  garlic, minced
2    15 ounce cans  black beans, rinsed and drained
2    cups   peeled and cubed sweet potato
2    cups   chopped zucchini
3 1/2   cups   water
2    cups   vegetable broth
1    6 ounce can  tomato paste
2    teaspoons   chili powder
1 1/2   teaspoons   ground cumin
1    teaspoon   dried oregano, crushed
1    cup   quinoa, rinsed and drained
    Salt
    Ground black pepper
    Plain Greek yogurt and/or snipped fresh cilantro (optional)
directions
In a 5- to 6-quart Dutch oven, cook onions in hot oil until tender, stirring occasionally. Add the garlic and cook for 2 minutes. Stir in the beans, sweet potato, zucchini, the water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. If you like, top each serving with Greek yogurt and/or cilantro.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 248, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 44, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 6, pro. (g) 11, vit. A (IU) 4257.68, vit. C (mg) 12.24, Thiamin (mg) 0.14, Riboflavin (mg) 0.16, Niacin (mg) 1.39, Pyridoxine (Vit. B6) (mg) 0.3, Folate (µg) 54.94, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 808, Potassium (mg) 555, calcium (mg) 89, iron (mg) 4.42, Percent Daily Values are based on a 2,000 calorie diet

This hearty, slow-cooked beef makes its own gravy as it roasts in the oven. Potatoes and baby carrots cook alongside the beef to make this dish a complete meal.

ingredients
1    4 - 5 pound   boneless beef chuck pot roast
1    cup   water
6    medium  potatoes, peeled and quartered
1    16 ounce package  peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
1    medium  onion, cut into wedges
1    envelope  (1/2 of 2-ounce package) onion soup mix
1    10 3/4ounce can  condensed cream of mushroom soup
1/2   teaspoon   bottled hot pepper sauce (optional)
1/4   teaspoon   ground black pepper
1    clove  garlic, minced
directions
Trim fat from meat. Add the water to a 5- to 6-quart Dutch oven. Layer in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over meat and vegetables; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.
Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling-apart tender.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 589, Fat, total (g) 14, chol. (mg) 116, sat. fat (g) 5, carb. (g) 49, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 7, pro. (g) 63, vit. A (IU) 12293.33, vit. C (mg) 18.3, Thiamin (mg) 0.46, Riboflavin (mg) 0.54, Niacin (mg) 16.39, Pyridoxine (Vit. B6) (mg) 2.03, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 5.06, sodium (mg) 998, Potassium (mg) 1743, calcium (mg) 90.87, iron (mg) 6.48, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   cups   white whole-wheat flour
1    teaspoon   baking soda
1/4   teaspoon   salt
1/2   cup   canola oil
1/4   cup   sugar
1/4   cup   honey
1      large egg
1    cup   unsweetened applesauce
2    sticks  unsalted butter, softened
10    ounces   Marshmallow Fluff
3/4   cup   confectioners' sugar
1 1/2   teaspoons   vanilla extract
6 - 8    drops  red food coloring
9      Foot Loops Cereal Straws, halved
9      spice drops, halved
1    4 ounce tube  white decorating frosting
directions
Preheat oven to 350 degrees F. Combine flour, baking soda, and salt in a bowl. Beat oil, sugar, and honey with mixer until light and fluffy, 3 minutes. Beat in egg. Add flour mixture alternating with applesauce, starting and ending with flour until blended.
Line 18 muffin cups. Fill with batter; bake 18 to 22 minutes. Cool completely on a wire rack.
To Decorate:
Beat butter with a mixer until light and fluffy. Beat in marshmallow creme, then confectioners sugar and vanilla. Stir in food coloring. Spoon into pastry bag with 1/2-inch star tip and pipe. Insert straw into center. Mold spice drops to look like a flame; attach with white frosting. Draw lines with frosting to look like wax drippings.

ingredients
1 1/4   cups   warm water (105 degrees F to 115 degrees F)
2    tablespoons   olive oil
1    package  active dry yeast
1    teaspoon   sugar
3 1/4 - 3 1/2   cups   all-purpose flour
1    teaspoon   salt
    Cornmeal
    Toppers (see below; each recipe makes enough to top 1 flatbread)
directions
In a medium bowl, combine the warm water, olive oil, yeast and sugar. Stir to dissolve yeast. Let stand about 10 minutes or until foamy.
Meanwhile, in a large bowl, combine 2 3/4 cups of the flour and the salt. Stir yeast mixture into flour mixture until combined. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes).
Place dough in an oiled bowl, turning once to grease surface of dough. Cover bowl with plastic wrap and let rise in a warm place until double in size (45 to 60 minutes).
Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into nine equal portions. Cover and let rest for 10 minutes. Roll each portion into a 4-inch oval. (Cover remaining dough while working so it does not dry out.)
Sprinkle a baking sheet with cornmeal. Place three of the ovals, on the prepared baking sheet. Top each oval with a desired topper. Bake in a 450 degrees oven about 10 minutes or until golden. Repeat with the remaining dough ovals.
Variation
Balsamic-Cremini-Goat Cheese Topper:
In a medium skillet, heat 2 teaspoons vegetable oil over medium heat. Add 1/2 cup sliced cremini mushrooms; cook until nearly tender. Add 1 tablespoon balsamic vinegar; continue cooking until liquid evaporates and mushrooms are tender. Spread mushrooms over a dough oval. Sprinkle with 2 tablespoons crumbled goat cheese and 1/2 teaspoon fresh thyme leaves. Just before serving, drizzle with 1 teaspoon balsamic vinegar.

PER FLATBREAD: 367 cal., 18 g total fat (5 g sat. fat), 15 mg chol., 315 mg sodium, 41 g carbo., 2 g fiber, 10 g pro.

Variation
Barbecue Chicken Topper:
Spread 2 tablespoons bottled barbecue sauce on a dough oval. Top with 1/4 cup shredded cooked chicken and 1 tablespoon chopped green sweet pepper. Sprinkle with 2 tablespoons shredded Monterey Jack cheese.

PER FLATBREAD: 370 cal., 10 g total fat (4 g sat. fat), 44 mg chol., 717 mg sodium, 49 g carbo., 2 g fiber, 19 g pro.

Variation
Thai Peanut-Chicken Topper:
In a small bowl, combine 1/4 cup shredded cooked chicken, 2 tablespoons bottled peanut sauce, and 1 tablespoon shredded carrot. Spoon over a dough oval. Sprinkle with 1 green onion, bias sliced.

PER FLATBREAD: 356 cal., 10 g total fat (2 g sat. fat), 31 mg chol., 698 mg sodium, 46 g carbo., 4 g fiber, 18 g pro.

Variation
Sweet Potato-Sage Topper:
Brush a dough oval with 2 teaspoons olive oil. Top with 5 or 6 thin slices sweet potato, 2 teaspoons snipped fresh sage, and 2 teaspoons maple syrup. Sprinkle 1 tablespoon crumbled, cooked pancetta over. If desired, sprinkle with sea salt and ground black pepper.

PER FLATBREAD: 396 cal., 17 g total fat (3 g sat. fat), 10 mg chol., 542 mg sodium, 53 g carbo., 3 g fiber, 8 g pro.

Variation
Grape-Pistachio Topper:
Spread 2 tablespoons bottled chutney on a dough oval. Top with 10 seedless red grapes, halved, and 1 tablespoon coarsely chopped pistachios.

PER FLATBREAD: 360 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 523 mg sodium, 66 g carbo., 3 g fiber, 7 g pro.

Variation
Sausage-Green Olive Topper:
Spread 2 tablespoons purchased pizza sauce on a dough oval. Top with 2 tablespoons cooked Italian sausage and 1 tablespoon sliced green olives. Sprinkle with 2 tablespoons shredded mozzarella cheese.

PER FLATBREAD: 321 cal., 12 g total fat (4 g sat. fat), 17 mg chol., 728 mg sodium, 41 g carbo., 2 g fiber, 12 g pro.

Variation
Rosemary-Potato Topper:
Sprinkle a dough oval with 2 tablespoons shredded raclette or Gruyere cheese. Top with 5 or 6 slices cooked red-skin potato. Sprinkle with 1/2 teaspoon snipped fresh rosemary, dash sea salt, and a few grinds black pepper. Drizzle with 1 to 2 teaspoons olive oil.

PER FLATBREAD: 334 cal., 13 g total fat (4 g sat. fat), 18 mg chol., 419 mg sodium, 42 g carbo., 2 g fiber, 11 g pro.

Variation
Blue Cheese-Pear Topper:
In a medium skillet, heat 1 tablespoon vegetable oil over medium-low heat. Add 1/2 cup thinly sliced sweet onion; cook until tender and golden. Spread onions on a dough oval. Top with 5 or 6 thin slices pear and sprinkle with 2 tablespoons crumbled blue cheese.

PER FLATBREAD: 438 cal., 22 g total fat (5 g sat. fat), 13 mg chol., 500 mg sodium, 51 g carbo., 4 g fiber, 10 g pro.

Variation
Apple-Bacon Topper:
Top a dough oval with 5 or 6 thin slices apple. Sprinkle with 1 slice crumbled, crisp-cooked bacon. Drizzle with 2 teaspoons maple syrup. If desired, sprinkle with 2 tablespoons shredded white cheddar cheese.

PER FLATBREAD: 298 cal., 7 g total fat (2 g sat. fat), 9 mg chol., 447 mg sodium, 51 g carbo., 2 g fiber, 8 g pro.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 202, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 37, fiber (g) 1, pro. (g) 5, sodium (mg) 261, Percent Daily Values are based on a 2,000 calorie diet

Dress up classic mashed potatoes with cheeses, spices and even veggies. Our foolproof formulas can act as your guide!

ingredients
3    pounds   russet, Yukon gold, or red potatoes, peeled, if desired, and cut into 2-inch pieces
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.
Make Ahead Tip
Make-Ahead Directions:
Prepare Perfect Mashed Potatoes as directed. Transfer to a bowl; cool slightly. Cover tightly; chill for up to 48 hours. Place potato mixture in a greased 4- to 5-quart slow cooker. Cover and cook on low-heat setting for 3 1/2 to 4 hours or until heated through. Stir before serving. Or place cooled potato mixture in a greased 2-quart rectangular baking dish. Cover tightly and chill for up to 48 hours. To serve, preheat oven to 350 degrees . Bake, covered with foil, for 45 minutes. Uncover; bake for 10 to 15 minutes more or until heated through.

Variation
Creamy Horseradish Mashed Potatoes
Use about half as much milk, replacing it with sour cream to taste. Stir in a couple tablespoons of prepared horseradish and a splash of lemon juice. Garnish with cracked black pepper and melted butter.

Variation
Broccoli-Cheddar Mashed Potatoes
When the potatoes are nearly cooked (about 5 minutes remaining), add fresh or frozen broccoli florets to the Dutch oven. (Use about 1 cup per pound of potatoes.) After mashing, add shredded cheddar cheese with the milk, salt and pepper.

Variation
Asiago Cheese and Sun-Dried Tomato Mashed Potatoes
After mashing potatoes, stir in shredded Asiago cheese and sun-dried tomato pesto with the milk, salt and pepper. (If you like, substitute basil pesto for the sun-dried tomato pesto.)

Variation
Bacon-Blue Cheese Mashed Potatoes
In a medium skillet, cook a few slices of bacon until crisp. Remove to paper towels; set aside. After mashing the potatoes, stir in crumbled blue cheese to taste with the milk, salt and pepper. Sprinkle with crumbled bacon and sliced green onion.

Variation
Spicy Double-Smoked Mashed Potatoes
Boil whole peeled garlic cloves with the potatoes, using one clove per pound. Mash cooked garlic with potatoes, then add shredded smoked Gouda cheese and a teaspoon or two of finely chopped chipotle pepper in adobo sauce.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 118, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 3, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 2, vit. A (IU) 175.68, vit. C (mg) 9.31, Thiamin (mg) 0.08, Riboflavin (mg) 0.06, Niacin (mg) 1.1, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 19.17, Cobalamin (Vit. B12) (µg) 0.07, sodium (mg) 296, Potassium (mg) 435, calcium (mg) 26, iron (mg) 0.55, Starch () 1, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    recipe  Deep-Dish Pastry Shell
8    ounces   pancetta, chopped
2      large onions, thinly sliced (about 2 cups)
1/2   teaspoon   dried thyme, crushed
1/2   cup   oil-packed dried tomatoes, drained and chopped
4    cups   baby spinach
8    ounces   havarti cheese, shredded
6      eggs
2    cups   plain fat-free Greek yogurt
1    cup   milk
1/2   teaspoon   salt
1/4   teaspoon   ground white pepper
1/8   teaspoon   ground nutmeg
    Fresh basil, if desired
Deep Dish Pastry Shell
2    cups   all-purpose flour
1    teaspoon   salt
8    tablespoons   cold unsalted butter, cut into small pieces
1      large egg, lightly beaten
1/4   cup   cold water

directions
Prepare Deep-Dish Pastry Shell. Preheat the oven to 325 degrees F.
In a large skillet over medium heat cook the pancetta until lightly browned, about 10 to 12 minutes, stirring occasionally. With a slotted spoon, transfer pancetta to a paper towel-lined plate, reserving 2 tablespoons drippings in the skillet.
Return skillet to medium heat. Add the onions and dried thyme; cook, stirring occasionally, until tender and golden, 20 to 22 minutes. Stir in the dried tomatoes and cook 1 minute. Add the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and cool 10 minutes. Stir in pancetta and cheese.
For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Cover and blend until frothy.
Set the springform pan with the pastry shell on a baking sheet. Spoon onion mixture into the bottom of the pastry shell. Pour in the custard. Bake 1 hour 20 minutes to 1 hour 30 minutes or until the top is lightly browned and the custard is just set in the center (165 degrees F). Let cool in the pan 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges.
Deep Dish Pastry Shell
In the bowl of a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together. Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together; shape into a circle. Wrap and chill at least 30 minutes.
Turn the dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
Preheat the oven to 400 degrees F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 455, Fat, total (g) 27, chol. (mg) 182, sat. fat (g) 14, carb. (g) 28, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 22, vit. A (IU) 2400.16, vit. C (mg) 14.46, Thiamin (mg) 0.25, Riboflavin (mg) 0.36, Niacin (mg) 1.77, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 113.8, Cobalamin (Vit. B12) (µg) 0.46, sodium (mg) 728, Potassium (mg) 246, calcium (mg) 263, iron (mg) 2.96, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    cup   panko bread crumbs
3/4   cup   finely shredded white cheddar cheese
2    tablespoons   snipped fresh Italian (flat-leaf) parsley
2    teaspoons   snipped fresh thyme
1 1/2   teaspoons   orange zest
1      large head cauliflower, cut into small florets (about 6 cups)
2    tablespoons   olive oil
2    tablespoons   Dijon-style mustard
1/4 - 1/2   teaspoon   salt
2    tablespoons   butter, melted
1/4   cup   chopped, roasted almonds
directions
In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.
Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.
In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.
Bake in a 425 degrees F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.
Make Ahead Tip
*
At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425 degrees when you remove the turkey; bake gratin while turkey rests.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 16, chol. (mg) 25, sat. fat (g) 6, carb. (g) 40, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 36, pro. (g) 7, vit. A (IU) 381.85, vit. C (mg) 50.99, Thiamin (mg) 0.06, Riboflavin (mg) 0.18, Niacin (mg) 0.75, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 64.94, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 370, Potassium (mg) 365, calcium (mg) 145, iron (mg) 0.91, Percent Daily Values are based on a 2,000 calorie diet

Roasted butternut squash transforms into a velvety soup when pureed with apples.

ingredients
2    pounds   butternut squash
1      medium-size onion, cut into eighths
1      medium-size carrot, trimmed, peeled and cut into eighths
1/4   cup   (1/2 stick) butter, melted
3      large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3    14 1/2ounce cans  chicken broth
3/4   teaspoon   salt
1 1/2   teaspoons   fresh thyme, chopped
1/8   teaspoon   black pepper
    Sprigs of fresh thyme, for garnish
directions
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, Percent Daily Values are based on a 2,000 calorie diet

Make your own breadcrumbs for pennies by simply giving dry, leftover bread a whirl in the food processor.

ingredients
1      egg, lightly beaten
1/2   cup   fine dry bread crumbs
1/2   teaspoon   garlic salt
1/4   teaspoon   black pepper
1    pound   lean ground beef
6      hoagie buns
1    16 ounce jar  Alfredo or marinara pasta sauce
6    slices  provolone cheese (about 6 ounces)
directions
Preheat oven to 350 degrees F. In a large bowl combine egg, bread crumbs, garlic salt, and pepper. Add ground beef; mix well. Shape mixture into twenty-four 1 1/4-inch meatballs. Arrange in a 913-inch baking pan. Bake, uncovered, for 15 minutes.
Split hoagie buns nearly all the way through but leave a long side attached. Spread 2 tablespoons of the Alfredo sauce over the bottom of each bun. Fill buns with meatballs and cheese.
Place sandwiches on a large baking sheet. Bake, uncovered, for 6 to 8 minutes or until buns are toasted and cheese is melted. Meanwhile, heat the remaining Alfredo sauce and serve with sandwiches for dipping.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 733, Fat, total (g) 41, chol. (mg) 152, sat. fat (g) 21, carb. (g) 57, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 11, pro. (g) 33, vit. A (IU) 777.44, vit. C (mg) 0, Thiamin (mg) 0.43, Riboflavin (mg) 0.52, Niacin (mg) 6.32, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 1405, Potassium (mg) 257, calcium (mg) 565.42, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   teaspoon   ground cinnamon
1/2   teaspoon   ground cumin
1    teaspoon   ground ginger
1/2   teaspoon   black pepper
1/4   cup   plum preserves
1/4   cup   cider vinegar
3/4   teaspoon   plus 1/8 tsp salt
2    tablespoons   olive oil
2    pounds   boneless pork loin, trimmed and cut into 1 1/2-inch pieces
1/2     of a red onion, cut into 1 1/2 inch pieces
3      red plums, pitted, each cut into 6 wedges
1    cup   Israeli pearl couscous
2    cups   packed baby spinach, shredded
1/4   cup   crumbled feta cheese
1/4   cup   toasted sliced almonds
directions
In a small bowl, whisk together cinnamon, cumin, ginger, pepper, preserves, vinegar and 1/2 tsp of the salt. While whisking, add oil in a thin stream. Set aside 3 tbsp of the sauce for couscous.
Thread 6 metal skewers with pork, onion and plum wedges: Use 5 or 6 pieces of pork per skewer, alternating with 3 plum wedges and as much red onion as desired.
Heat grill to medium-high. While grill is heating, cook couscous in lightly salted boiling water for 8 minutes. Drain and rinse with cool water. Toss in a bowl with spinach, feta, almonds, 1/4 tsp of the remaining salt and the reserved 3 tbsp sauce. Set aside.
Brush skewers with some of the sauce. Place on oiled grill, sauce side down. Brush with remaining sauce. Grill for 3 minutes, then flip over. Grill for 3 minutes more, or until pork is no longer pink. Season with remaining 1/8 tsp salt and serve with couscous salad.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 439, Fat, total (g) 16, chol. (mg) 89, sat. fat (g) 4, carb. (g) 34, fiber (g) 3, pro. (g) 38, sodium (mg) 492, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1    pound   dried medium shell macaroni
5    tablespoons   butter
1    medium  sweet onion, halved and thinly sliced
1/3   cup   all-purpose flour
3/4   teaspoon   salt
1/2   teaspoon   ground black pepper
3    cups   milk
1    pound   Brie cheese, rind removed and cheese coarsely chopped (reserve 8 small wedges for topping, if desired)
2    6 ounce cans  crabmeat, drained, flaked, and cartilage removed
3    slices  firm-texture white bread, torn into large pieces
    Snipped fresh Italian (flat-leaf) parsley (optional)
directions
Preheat oven to 350 degrees F. Lightly coat eight 14- to 16-ounce individual baking dishes or a 3-quart shallow baking dish with cooking spray; set aside. In a 4-quart Dutch oven cook macaroni according to package directions; drain. Return cooked macaroni to hot Dutch oven.
Meanwhile, in a large skillet heat butter over medium-low heat until melted. Add onion; cook about 15 minutes or until tender and golden, stirring occasionally. Stir in flour, salt, and pepper. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to medium-low. Gradually add the chopped cheese, stirring until cheese is melted. Stir cheese mixture into cooked macaroni. Fold in crabmeat. Transfer mixture to the prepared baking dish(es).
Place bread pieces in a food processor. Cover and process until coarse crumbs form. Sprinkle bread crumbs over macaroni mixture. Bake for 20 to 25 minutes for the individual dishes, about 30 minutes for the larger dish, or until mixture is heated through and crumbs are golden. If desired, top macaroni mixture with cheese wedges for the last 5 minutes of baking. If desired, sprinkle with parsley.
Tip
Winner Info:
Melissa Podolak Hillsborough, NC Macaroni and Cheese October 2008

NUTRITION INFORMATION

Per Serving: cal. (kcal) 595, Fat, total (g) 27, chol. (mg) 137, sat. fat (g) 16, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 31, vit. A (IU) 728.85, vit. C (mg) 1.18, Thiamin (mg) 0.67, Riboflavin (mg) 0.76, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 201.59, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 905, Potassium (mg) 387, calcium (mg) 282.71, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Make this meatless meal ahead by putting the ingredients in the slow cooker. Let it cook all day and dinner will be ready when you get home from work.

ingredients
2    teaspoons   olive oil
1    medium  onion, chopped
2    tablespoons   tomato paste
1 1/2   tablespoons   curry
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
3      cloves garlic
2    teaspoons   grated ginger
1    pound   yellow split peas
6    cups   water
3/4   pound   red bliss potatoes, quartered
2    cups   frozen green peas
2    tablespoons   cream of coconut
    Chopped fresh cilantro, optional
directions
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 384, Fat, total (g) 5, carb. (g) 66, fiber (g) 24, pro. (g) 23, sodium (mg) 315, Percent Daily Values are based on a 2,000 calorie diet

These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying meal.

ingredients
1      large eggplant (about 2 pounds), trimmed
1/2   cup   all-purpose flour
1/2   teaspoon   salt
1/2   teaspoon   pepper
3/4   cup   vegetable oil
1    pound   cottage cheese OR: ricotta cheese
1/4   pound   sharp Cheddar cheese, shredded
1    tablespoon   finely chopped fresh parsley
1    teaspoon   finely chopped fresh marjoram
1    tablespoon   bread crumbs
    Fresh Tomato Sauce recipe below
Fresh Tomato Sauce
1      large tomato, seeded and diced
3    tablespoons   sliced fresh basil
3    tablespoons   balsamic vinegar
3    tablespoons   olive oil
1/4   teaspoon   salt
1/8   teaspoon   freshly ground black pepper

directions
Heat oven to 400 degrees F. Cut eggplant crosswise into 18 slices. Pat dry with paper toweling. Spread out more paper toweling for blotting. Mix together flour, salt and 1/4 teaspoon pepper in shallow dish or onto waxed paper.
Heat 1/4 cup oil in each of 2 large skillets over medium-high heat. Dredge each eggplant slice in flour to coat both sides.
Fry 2 or 3 slices of eggplant per skillet until browned on both sides, about 4 minutes total. Transfer to paper toweling to drain. Repeat until all slices are fried, adding more oil as needed.
Mix cottage cheese or ricotta, Cheddar cheese, parsley, marjoram and remaining pepper in a bowl.
To assemble stacks:
In large baking dish, place 1 slice eggplant. Spread on 3 tablespoons cottage cheese mixture; top with eggplant slice, 3 more tablespoons cottage cheese mixture and final slice of eggplant. Repeat with remaining cottage cheese mixture and eggplant to make 6 stacks. Sprinkle with crumbs.
Bake, uncovered, in 400 degree F oven for 10 minutes. Serve immediately with Fresh Tomato Sauce. Makes 6 servings.
Fresh Tomato Sauce
Mix together in bowl tomato, seeded and diced; sliced fresh basil; balsamic vinegar; olive oil; salt, and freshly ground black pepper. Makes about 1-1/2 cups sauce. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 456, Fat, total (g) 35, chol. (mg) 31, sat. fat (g) 8, carb. (g) 21, fiber (g) 4, pro. (g) 17, sodium (mg) 706, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Dry bread crumbs, for dusting
1 1/2   cups   granulated sugar
3      large eggs
1    stick  unsalted butter, melted
3      limes
1 1/2   cups   all-purpose flour
    Finely grated zest of 3 limes
1/2   pint   raspberries
4      figs, cut into eighths, or additional 1/2 pint raspberries
    Confectioners' sugar, for dusting
directions
Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.

ingredients
2    tablespoons   olive oil
2      large onions, chopped (3 cups)
6    tablespoons   water, or as needed
3/4   pound   ground beef
3/4   pound   ground turkey
2    tablespoons   soy sauce
1 1/2   teaspoons   dark Asian sesame oil
3/4   cup   finely chopped unsalted peanuts
6      Kaiser rolls, split and toasted*
Garnish (optional):
    Sliced tomatoes, sliced cucumbers, pickles
directions
Heat 1 tablespoon oil in large nonstick skillet. Add onions; saute until golden brown, 10 minutes, adding 2 tablespoons water each time skillet seems dry. Scrape into large bowl.
Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, 4 inches in diameter. Spread nuts on waxed paper; press one side of each patty into peanuts.
In same skillet, heat 1 tablespoon oil. Working in batches if necessary, add burgers, peanut sides down, to skillet. Cook 5 minutes; turn over. Cook 5 to 7 minutes, until instant-read thermometer inserted in centers registers 165 degrees F.
Serve burgers on toasted rolls with tomato, cucumber and pickles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 545, Fat, total (g) 29, chol. (mg) 79, sat. fat (g) 7, carb. (g) 38, fiber (g) 4, pro. (g) 33, sodium (mg) 689, Percent Daily Values are based on a 2,000 calorie diet

Top toast triangles with shrimp cocktail for a light lunch or a tasty appetizer.

ingredients
8    slices  white bread, crusts removed if desired
4    cups   water
2      lemon slices
1/2   teaspoon   salt
1      bay leaf
5      whole black peppercorns
1    pound   uncooked shrimp, peeled and deveined
1      green onion, chopped
1    tablespoon   fresh lemon juice
3    tablespoons   mayonnaise
3    tablespoons   cocktail sauce
1/4   teaspoon   hot-pepper sauce
1/2   teaspoon   salt
    lemon slices and parsley, for garnish
directions
Heat broiler.
Cut each slice of bread into 2 triangles. Place on baking sheet. Broil 2 minutes, until lightly browned; flip over and toast second side.
Bring water, lemon, salt, bay leaf and peppercorns to boiling in pot. Add shrimp; cook 3 minutes, until curled and no longer pink. Drain.
Mix onion, lemon juice, mayonnaise, cocktail sauce, pepper sauce and salt in medium-size bowl.
Finely chop shrimp. Add to mayonnaise mixture. Divide shrimp mixture among toasts. Place on baking sheet.
Broil 3 to 4 minutes or until lightly browned. Transfer to platter. Garnish with lemon and parsley. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 170, Fat, total (g) 6, chol. (mg) 72, sat. fat (g) 1, carb. (g) 19, fiber (g) 1, pro. (g) 10, sodium (mg) 523, Percent Daily Values are based on a 2,000 calorie diet

Make this meatless meal ahead by putting the ingredients in the slow cooker. Let it cook all day and dinner will be ready when you get home from work.

ingredients
2    teaspoons   olive oil
1    medium  onion, chopped
2    tablespoons   tomato paste
1 1/2   tablespoons   curry
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
3      cloves garlic
2    teaspoons   grated ginger
1    pound   yellow split peas
6    cups   water
3/4   pound   red bliss potatoes, quartered
2    cups   frozen green peas
2    tablespoons   cream of coconut
    Chopped fresh cilantro, optional
directions
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 384, Fat, total (g) 5, carb. (g) 66, fiber (g) 24, pro. (g) 23, sodium (mg) 315, Percent Daily Values are based on a 2,000 calorie diet

A miniature peanut butter cup is tucked into each ball of dough that makes up this pull-apart sweet bread recipe.

ingredients
Dough:
    Dough:
3/4   cup   warm water (105 degrees F to 115 degrees F)
2    teaspoons   plus 1/3 cup sugar
2      envelopes active dry yeast
2    tablespoons   butter, at room temperature
1/4   cup   smooth peanut butter
1      egg
3    cups   bread flour
1    teaspoon   salt
Filling:
    Filling:
18      mini chocolatepeanut butter cups
Glaze:
    Glaze:
8      mini chocolatepeanut butter cups
1    tablespoon   milk
directions
Dough:
Mix together warm water and the 2 teaspoons sugar in small bowl to dissolve sugar. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and remaining sugar in large bowl. Add yeast mixture. Beat with mixer on medium speed for 3 minutes or until well combined. Stir in 1 cup flour or more as needed for dough to come together.
Transfer dough to work surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent the dough from sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1-3/4 hours.
Punch dough down. Let rest for 5 minutes. Gently pat, or roll dough into 9-inch square. With sharp knife or pizza cutter, cut square into 36 equal squares (6 pieces across each side).
Filling:
Unwrap and cut chocolatepeanut butter cups in half. Taking 1 piece of dough, wrap around a peanut-butter cup half. Pinch together, forming ball that covers cup. Repeat with remaining dough and cup halves. Place balls, smooth sides down, in bottom of greased 6-cup Bundt pan or 9-inch round layer-cake pan. Continue lining pan with balls of dough until all pieces are used up and the pan is full.
Place pan in COLD oven. Turn oven on to 375 degrees F. Bake for 30 to 35 minutes or until top is golden and puffed. Immediately remove bread from pan to wire rack to cool.
Glaze:
Meanwhile, melt 8 mini peanut butter cups in small saucepan over very low heat. Stir in milk until smooth. Drizzle over the bread. To serve, either cut into slices or pull the pieces apart.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 137, Fat, total (g) 5, chol. (mg) 12, sat. fat (g) 2, carb. (g) 20, fiber (g) 1, pro. (g) 4, sodium (mg) 130, Percent Daily Values are based on a 2,000 calorie diet

Three kinds of cheese--ricotta, garlic-herb and pre-shredded Italian blend--top this 20-minute pizza.

ingredients
2      ready-to-use thin crust Italian pizza bread shells (two 10-ounce packages)
2    cups   preshredded Italian blend cheese
4    ounces   thinly sliced smoked turkey, cut into 1/2-inch-wide strips
1      container (15 ounces) ricotta cheese
1      container (4 ounces) garlic-and-herb cheese spread
1/4   cup   thinly sliced basil
directions
Heat oven to 450 degrees .
Place each crust on a baking sheet. Sprinkle 1 cup shredded cheese over each pizza shell. Evenly distribute turkey over each.
In small bowl, mix ricotta and cheese spread. Evenly dollop over each pizza.
Bake in 450 degrees oven until heated through and cheese is melted, about 10 minutes. Sprinkle the basil over the pizzas. To serve the pizzas, cut each into 6 equal wedges.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 302, Fat, total (g) 15, chol. (mg) 48, sat. fat (g) 8, carb. (g) 25, fiber (g) 1, pro. (g) 15, sodium (mg) 583, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2/3 cup mayonnaise
1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
1/4 cup dark brown sugar
1 teaspoon minced garlic
3/4 teaspoon dried thyme leaves
6 1/2 inches thick pork chops, seasoned to taste with salt and pepper
directions
MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 23 cup mixture over pork.
MARINATE chops in refrigerator 30 min. or up to 3 hours.
GRILL pork on greased rack over medium heat for 15 to 20 min. or until cooked through. Serve remaining mustard mixture with chops.

ingredients
8      yellow or white corn tortillas
1    pound   ground beef
2    tablespoons   toasted sesame oil
2      cloves garlic, minced
1/4   teaspoon   crushed red pepper
1/4   cup   reduced-sodium soy sauce
3    tablespoons   packed brown sugar
3    tablespoons   rice vinegar
1    tablespoon   water
1      recipe Quick Pickled Cucmbers and Slaw (recipe below)
    Lime wedges
    Asian chile sauce (Sriracha)
Quick Pickled Cucumbers and Slaw
1/4   cup   rice vinegar
2    tablespoons   granulated sugar
1/2   teaspoon   salt
1    cup   halved and very thinly sliced cucumber
1    cup   shredded red cabbage

directions
Preheat oven to 350 degrees F. Stack tortillas and wrap in foil. Heat tortillas in oven 10 minutes.
Meanwhile, in a large skillet, brown ground beef over medium-high heat. Drain fat and set beef aside.
Add sesame oil to skillet. Add garlic and cook for 30 seconds over medium heat or until lightly browned. Stir in crushed red pepper. Stir in soy sauce, brown sugar, rice vinegar, and water. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Return beef to skillet; heat through.
To serve, spoon beef onto tortillas. Top with Quick Pickled Cucumbers and Slaw. Serve with lime wedges and chile sauce.
Quick Pickled Cucumbers and Slaw
In a medium bowl whisk together vinegar, sugar, and salt. Add cucumber and cabbage. Stir to combine. Let stand at least 15 minutes or up to 6 hours. Serve with a slotted spoon.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 500, Fat, total (g) 23, chol. (mg) 75, sat. fat (g) 7, carb. (g) 45, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 5, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 20, pro. (g) 25, vit. A (IU) 253.01, vit. C (mg) 13.74, Thiamin (mg) 0.23, Riboflavin (mg) 0.36, Niacin (mg) 5.73, Pyridoxine (Vit. B6) (mg) 0.38, Folate (µg) 12.95, Cobalamin (Vit. B12) (µg) 1.85, sodium (mg) 1062, Potassium (mg) 535, calcium (mg) 83, iron (mg) 3.46, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2 1/4   cups   all-purpose flour
1    teaspoon   baking soda
1    teaspoon   salt
1    cup   (2 sticks) unsalted butter OR: margarine, at room temperature
2/3   cup   smooth peanut butter
1    cup   granulated sugar
1    cup   packed light-brown sugar
2      eggs
2    teaspoons   vanilla
1    12 ounce bag  semisweet chocolate chunks OR: one 10-ounce bag oversize semisweet chips
1 1/4   cups   coarsely chopped pecans
directions
Heat oven to 325 degrees F.
Combine flour, baking soda and salt in medium-size bowl.
Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in the flour mixture until blended and dough forms. Stir in the chocolate chunks or chocolate chips and chopped pecans.
Using a 1/4 cup dry measure, drop dough by slightly rounded mounds onto large ungreased baking sheets, spacing the cookies about 2 inches apart.
Bake in 325 degrees F oven 15 to 17 minutes or until golden brown around edges and lightly colored on top.
Remove the baking sheets to a wire rack and let cookies cool on sheets for about 3 minutes. Remove the cookies with a metal spatula from the baking sheets to a wire rack and let cool completely.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 323, Fat, total (g) 20, chol. (mg) 39, sat. fat (g) 8, carb. (g) 35, fiber (g) 2, pro. (g) 5, sodium (mg) 186, Percent Daily Values are based on a 2,000 calorie diet

This is a fun side-dish recipe to serve at backyard barbecue meals. Grill the vegetables first and then assemble while the meat cooks.

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    box  (6.8 ounces) Spanish rice mix (such as Rice a Roni)
4      boneless, skinless chicken breast halves (about 1 1/4 pounds), split if large and pounded to an even thickness
1      (15 ounces) black beans, drained and rinsed
2      scallions, trimmed and chopped
1      jalapeno chile, seeded and diced
1    can  (8 ounces) pineapple chunks in juice
1    can  (14.5 ounces) no-salt-added diced tomatoes
1    tablespoon   vinegar
2    teaspoons   canola oil
2    tablespoons   unsalted butter
directions
Remove seasoning packet from rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish.
In a bowl, combine beans, scallions and jalapeno. Dice pineapple chunks (reserving juice) and add to bowl. Pour 3 tablespoons reserved juice over chicken. Stir 1/3 cup of the diced tomatoes and 1/4 teaspoon of the rice seasoning mix into the bean mixture. Add vinegar and oil; stir and set aside.
Prepare Rice. Heat butter in a large, lidded skillet. Add rice mixture. Saute over medium heat, about 3 minutes. Stir in 21/4 cups water, remaining seasoning and remaining diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.
Heat grill or grill pan. Once ready, grill chicken 3 to 4 minutes per side, turning once, or until cooked through. Serve chicken with salsa and rice.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 541, Fat, total (g) 12, chol. (mg) 97, sat. fat (g) 4, carb. (g) 63, fiber (g) 9, pro. (g) 44, sodium (mg) 1045, Percent Daily Values are based on a 2,000 calorie diet

Making this Cajun recipe in the slow cooker allows the flavors of the various ingredients to mingle and develop into a zestfully robust meal.

ingredients
1    large  onion, chopped
2      ribs celery, sliced
1      sweet green pepper, chopped
1      sweet red pepper, chopped
3    cloves  garlic, chopped
1    10 ounce package  frozen corn kernels, thawed
1/2   pound   chorizo, in 1/2-inch pieces
1    6 1/2ounce can  chopped clams, drained
1    15 1/2ounce can  red kidney beans, drained
1    cup   vegetable broth
1    14 1/2can  stewed tomatoes
1    8 ounce can  tomato sauce
5 1/2   teaspoons   Cajun seasoning
1/2   teaspoon   salt
5 1/2   cups   instant brown rice
1/2   pound   small shrimp
3      scallions, thinly sliced
directions
In 5- to 5 1/2-quart slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams and beans.
In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker.
Cover slow cooker; cook on high heat for 5 hours.
For last 10 minutes, stir in instant brown rice and shrimp.
To serve, garnish with scallions.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 360, Fat, total (g) 13, chol. (mg) 70, sat. fat (g) 4, carb. (g) 43, fiber (g) 8, pro. (g) 21, sodium (mg) 980, Percent Daily Values are based on a 2,000 calorie diet

Mini quiches are perfect for brunch, or to feed hungry family members during a busy holiday weekend.

ingredients
3    cups   broccoli florets
4    ounce (6 strips)  turkey bacon
9      eggs
3      egg whites
1/2   cup   2% milk
1/2   cup   grated cheddar
1/2   teaspoon   salt
1/4   teaspoon   pepper
directions
Heat oven to 375 degrees . Bring a large pot of lightly salted water to a boil. Add broccoli. Cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.
Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool.
Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.
Coat a 12-cup nonstick muffin tin with nonstick cooking spray. Ladle mixture among cups. Bake at 375 degrees for 20 to 25 minutes, until cooked through.
Cool slightly. Remove quiches with a small offset spatula. Cool completely and refrigerate.
To serve: Wrap in a paper towel and microwave for 30 to 45 seconds, until warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 111, Fat, total (g) 7, chol. (mg) 173, sat. fat (g) 3, carb. (g) 2, fiber (g) 1, pro. (g) 9, sodium (mg) 316, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   reduced-sodium soy sauce
3    tablespoons   rice vinegar
2    tablespoons   hoisin sauce
2    tablespoons   brown sugar
1    tablespoon   chopped fresh ginger
1    tablespoon   dark Asian sesame oil
2    teaspoons   cornstarch
1/4   teaspoon   red pepper flakes
2    cups   water
2    3 ounce packages  beef-flavored ramen noodles
4      scallions, trimmed and sliced
2    tablespoons   vegetable oil
1    pound   boneless beef sirloin, thinly sliced across grain
3    cloves  garlic, minced
1    pound   fresh asparagus, diagonally cut into 1 1/2-inch pieces
1    tablespoon   sesame seeds, toasted
directions
In cup, mix soy sauce, vinegar, hoisin sauce, brown sugar, ginger, 2 teaspoons sesame oil, the cornstarch and red pepper flakes. In medium-size saucepan, bring water to a boil. Add noodles with only one of the seasoning packets, the scallion and the remaining 1 teaspoon sesame oil. Remove from heat; let stand, covered.
In large skillet, heat 1 tablespoon vegetable oil over medium heat. Add sirloin and garlic. Stir-fry for 3 minutes. Remove beef. In same skillet, heat remaining 1 tablespoon vegetable oil. Add asparagus; stir-fry for 2 minutes. Stir soy sauce mixture. Add beef and soy sauce mixture to skillet. Stir-fry about 1 minute or until thickened. Sprinkle with sesame seeds. Serve with noodles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 503, Fat, total (g) 24, chol. (mg) 93, sat. fat (g) 6, carb. (g) 28, fiber (g) 2, pro. (g) 38, sodium (mg) 1338, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   pound   salmon fillets, skinned
2    tablespoons   plus 1 tsp. olive oil, divided
1/2   teaspoon   salt, plus more for salmon
1    tablespoon   lime juice
2    teaspoons   honey
3    cups   cooked quinoa
1 1/4   cups   fresh corn kernels
2      scallions, chopped
2    tablespoons   minced fresh chives
directions
Preheat the oven to 350 degrees F. Line a baking sheet with foil. Place salmon on the foil. Drizzle with 1 tsp. olive oil, and sprinkle with salt. Cover with another sheet of foil, and seal into a packet. Bake for 25 minutes.
In a large bowl whisk together 2 Tbs. olive oil, lime juice, and honey. Add the quinoa, corn, scallions, and 1/2 tsp. salt. Toss to combine. Flake salmon, toss gently with the quinoa, and garnish with the chives.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 413, Fat, total (g) 17, sat. fat (g) 2, carb. (g) 42, fiber (g) 5, sugar (g) 7, pro. (g) 25, sodium (mg) 419, calcium (mg) 43, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

This meal is easy on the cook and easy on the budget. Inexpensive complete pork dinner shoulder makes a savory taco filling when cooked with tomatoes, chiles and corn.

ingredients
1    medium  onion, coarsely chopped
1    3 1/2pound   boneless pork shoulder roast or picnic roast
1    medium  sweet red pepper, cut into 1/4-inch squares
1    medium  sweet green pepper, cut into 1/4-inch squares
1    14 1/2ounce can  jalapeno-flavored diced tomatoes
2    teaspoons   ground cumin
5 1/2   teaspoons   garlic salt
5 1/2   teaspoons   dried oregano
1/2   teaspoon   cayenne red pepper
1    4 ounce jar  diced green chiles, drained
1    11 ounce can  corn kernels, drained
3    tablespoons   tomato paste
16    6 inches   corn tortillas, warmed following package directions
Garnish (optional):
1/2   cup   fresh cilantro leaves, rinsed and patted dry
    Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

ingredients
12    ounces   beef flank steak
1/2   cup   bottled light clear Italian salad dressing
1/2   teaspoon   finely shredded lime peel
1/4   cup   lime juice
2    tablespoons   snipped fresh cilantro
1/4   cup   finely chopped onion
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
4    cups   spring baby salad greens
1      medium red sweet pepper, seeded and cut into bite-sized strips
1      medium avocado, halved, seeded, peeled, and thinly sliced
3      whole wheat pita bread rounds, halved
directions
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain beef, discarding marinade. Sprinkle with salt and black pepper. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.)
To serve, thinly slice beef across grain. In a large bowl toss together beef, salad greens, red pepper, avocado, and reserve dressing mixture. Fill each pita half with beef mixture.
Tip
Broiling Tip:
Or place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160 degrees F), turning once.

Tip
Lunch Tomorrow:
Use any leftover grilled beef for individual taco salads. Layer fresh greens, black beans, chopped tomatoes, grilled beef, light shredded cheddar cheese, salsa, and light sour cream.

Tip
Cost-Saving Tip: Instead of using a package of mixed greens, but fresh lettuces and make smaller bags of your own spring mixes.

Convenience Tip: These yummy pitas can easily be rolled up in to a wrap or even just eaten as a salad to cut more calories.

Substitution Tip: Switch out lime peel and juice for lemon peel and just for a different, but just as tasty, citrus flavor.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 254, Fat, total (g) 11, chol. (mg) 23, sat. fat (g) 3, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 17, vit. A (IU) 1068.98, vit. C (mg) 32.48, Thiamin (mg) 0.19, Riboflavin (mg) 0.17, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 425, Potassium (mg) 574, calcium (mg) 30.29, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

By starting with cooked squash, you can get this comforting soup recipe from the stove to the table in under 30 minutes. Serve it with a stack of crackers, crusty Italian bread, or a simple salad to complete meal.

ingredients
1    teaspoon   canola oil
1/4   cup   chopped onion
1    12 ounce   package frozen pureed winter squash, thawed, or 2 cups cooked winter squash, mashed with the back of a spoon
1/2   cup   reduced-sodium chicken broth
3/4   teaspoon   curry powder
1/2   cup   plain fat-free Greek yogurt
1/2   teaspoon   snipped fresh thyme
    Plain fat-free Greek yogurt (optional)
    Cracked black pepper
    Whole grain crackers (optional)
directions
In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to boiling; reduce heat. Simmer for 2 minutes. Whisk in yogurt and thyme; heat through.
Ladle soup into warm bowls. If desired, top with additional yogurt. Sprinkle with pepper. If desired, serve with crackers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 448, Fat, total (g) 13, chol. (mg) 24, sat. fat (g) 6, carb. (g) 70, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 30, pro. (g) 20, vit. A (IU) 9086.37, vit. C (mg) 83.85, Thiamin (mg) 0.25, Riboflavin (mg) 0.47, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 460, Potassium (mg) 828, calcium (mg) 302.9, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   walnut oil or sunflower oil
2    tablespoons   cider vinegar
1    tablespoon   lemon juice
1    small  shallot, finely chopped (2 tablespoons)
1    teaspoon   honey mustard
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
4    cups   torn curly endive
1    head  butterhead (Boston) lettuce, torn
1      red apple, cored and cut into matchstick-size pieces (1-3/4 cups)
1    small  celery root, peeled and cut into matchstick-size pieces (2 cups)
1    small  fennel bulb, trimmed, halved, and thinly sliced (1 cup)
2    ounces   shredded blue cheese* or feta cheese
1/3   cup   chopped walnuts, toasted
directions
For the dressing, in a screw-top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
In the same bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Divide evenly over greens. Top each salad with blue cheese and walnuts.
Tip
*Tip:
To make it easy to grate the blue cheese or feta cheese, buy a whole wedge (rather than crumbled) and freeze for 30 minutes before grating.

Make Ahead Tip
Make-Ahead Directions:
Prepare and store dressing in the refrigerator for up to 3 days. Bring dressing to room temperature before using. Continue as directed in Step 2.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 210, Fat, total (g) 16, chol. (mg) 7, sat. fat (g) 3, carb. (g) 13, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 9, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 5, vit. A (IU) 1154.02, vit. C (mg) 10.55, Thiamin (mg) 0.08, Riboflavin (mg) 0.12, Pyridoxine (Vit. B6) (mg) 0.19, Folate (µg) 59.43, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 299, Potassium (mg) 422, calcium (mg) 106, iron (mg) 1.17, Percent Daily Values are based on a 2,000 calorie diet

When salmon is added to a potato and egg dish, you can serve it for breakfast, brunch or dinner.

ingredients
1    pound   fresh or frozen skinless salmon fillets
2    tablespoons   olive oil
1    teaspoon   Old Bay® seasoning
1    pound   tiny new potatoes, quartered
6      eggs, lightly beaten
1/3   cup   water
1/4   teaspoon   salt
1/4   teaspoon   pepper
1      medium green sweet pepper, seeded and chopped
directions
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of fish. Cut into six serving size pieces; brush with 2 teaspoons of the oil and sprinkle with Old Bay® seasoning. Place on the greased rack of a broiler pan. Broil 4 to 6 minutes per 1/2-inch of thickness or until fish begins to flake when tested with a fork, turning once halfway through broiling.
In a very large skillet heat remaining oil over medium-high heat. Add potatoes. Cook, covered, about 10 minutes or until potatoes are tender and golden brown, stirring occasionally. Reduce heat to medium.
In a medium bowl whisk together eggs, water, salt and pepper; add to skillet along with sweet pepper. Cook, uncovered, over medium heat without stirring until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.
Divide potato mixture among serving plates; top each with a salmon portion.
Tip
Lunch Tomorrow:
Reserve leftover cooked salmon portions. Split a whole grain hoagie and fill it with the salmon and reduced-fat coleslaw.

Tip
Cost-Saving Tip: While higher in sodium, fresh salmon can easily be substituted for 2 6-ounce cans skinless boneless salmon, drained and flaked. Make sure to rinse it to get any excess sodium-packed liquid off. Omit step 1. Heat canned salmon through and serve atop potato mixture.

Convenience Tip: Instead of prepping the fresh tiny new potatoes, use a 20-ounce package refrigerated red potato wedges instead.

Substitution Tip: Eggs can be part of a healthy diet, but if you would prefer, the eggs can be substituted for 1 1/2 cups refrigerated or frozen egg substitute.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 307, Fat, total (g) 18, chol. (mg) 256, sat. fat (g) 4, carb. (g) 13, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 24.8, Thiamin (mg) 0.36, Riboflavin (mg) 0.36, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 2.81, sodium (mg) 327, Potassium (mg) 721, calcium (mg) 50.48, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

Add a little depth of flavor to a jarred beef gravy with a splash of dry red wine in this slow cooker meal.

ingredients
2    pounds   boneless beef round steak, cut 3/4 inch thick
1    tablespoon   cooking oil
2      medium onions, sliced
3    cups   sliced fresh mushrooms
1    12 ounce jar  beef gravy
1    1.1ounce package  dry mushroom gravy mix
    Mashed potatoes (optional)
directions
Trim fat from steak. Cut steak into 8 serving-size pieces. Brown meat, half at a time, in hot oil in a large skillet. Drain off fat. Place onions in a 3-1/2 or 4-quart slow cooker. Place steak pieces and mushrooms on onions. Combine beef gravy and mushroom gravy mix; pour over gravy mixture over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over mashed potatoes, if desired. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 194, Fat, total (g) 7, chol. (mg) 57, sat. fat (g) 2, carb. (g) 7, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 24, vit. A (IU) 0, vit. C (mg) 1.18, Thiamin (mg) 0.13, Riboflavin (mg) 0.36, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 479, Potassium (mg) 539, calcium (mg) 10.1, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

These elegant tarts make an impressive dessert delivered to your table. Thinly sliced pears are arranged on circles of pie pastry and baked.

ingredients
Crust:
2    cups   all-purpose flour
1    tablespoon   sugar
1/2   teaspoon   salt
10    tablespoons   cold unsalted butter
8 - 9    tablespoons   ice water
Topping:
4      Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2   cup   plus 2 teaspoons sugar
2    tablespoons   all-purpose flour
1/4   teaspoon   ground cinnamon
1/8   teaspoon   salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    19 ounce cans  cannellini beans (white kidney beans), rinsed and drained
2    14 1/2ounce cans  no-salt-added diced tomatoes, undrained, cut up
1 1/2   cups   peeled, seeded, and coarsely chopped butternut squash (about 12 ounces)
1 1/2   cups   chopped onions
1    12 ounce can  light beer
1    canned  chipotle pepper in adobo sauce, finely chopped
1    tablespoon   cumin seeds, toasted and ground*
3    cloves  garlic, minced
1/2   teaspoon   salt
1/3   cup   light sour cream
2    tablespoons   lime juice
1    tablespoon   snipped fresh chives
directions
In a 3-1/2- or 4-quart slow cooker combine beans, tomatoes, squash, onions, beer, chipotle pepper, cumin, garlic, and salt.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
In a small bowl combine sour cream, lime juice, and chives. Spoon chili into bowls; top with sour cream mixture.
Tip
*Test Kitchen Tip:
To toast cumin seeds, place seeds in a dry skillet over medium heat. Cook for 2 to 3 minutes or until cumin becomes fragrant, shaking skillet occasionally. (Avoid overcooking cumin seeds, which can make them bitter.) Remove from heat; allow to cool. Grind with a mortar and pestle or in a blender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 365, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 5, carb. (g) 52, fiber (g) 13, pro. (g) 17, vit. A (RE) 267.86, vit. C (mg) 39.56, sodium (mg) 995, calcium (mg) 151.45, iron (mg) 5.94, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    8 ounce package  cream cheese, softened
1    8 ounce carton  dairy sour cream
1 - 2    cups   finely chopped fresh spinach
1/3   cup   grated Parmesan cheese
1 - 2    teaspoons   cracked black peppercorns
    Assorted crackers and/or vegetable dippers
directions
In a large mixing bowl, beat cream cheese until smooth; beat in sour cream until fluffy. Stir in spinach, Parmesan, and peppercorn. Serve with assorted dippers.

Yes, the grill is a summertime icon, but a barbecue is more than an excuse for a backyard get-together.

ingredients
4 - 5    pounds   pork loin back ribs
1    tablespoon   packed brown sugar
1    tablespoon   paprika
1    teaspoon   garlic powder
1    teaspoon   celery salt
1/2   teaspoon   dry mustard
1/2   teaspoon   black pepper
1/4   teaspoon   cayenne pepper
2    cups   hickory chips*
1/2   cup   finely chopped onion (1 medium)
2    cloves  garlic, minced
1    tablespoon   butter
1    cup   ketchup
1/4   cup   molasses
1/4   cup   cider vinegar
1/4   cup   water
2    tablespoons   brown sugar
1    tablespoon   chili powder
1    tablespoon   yellow mustard
1    tablespoon   Worcestershire sauce
1/2   teaspoon   salt
directions
Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.
Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.
For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.
For a charcoal grill, sprinkle the wood chips over the coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.
Note
*Note:
For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 653, Fat, total (g) 42, chol. (mg) 153, sat. fat (g) 17, carb. (g) 32, Monounsaturated fat (g) 20, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 25, pro. (g) 32, vit. A (IU) 1360.53, vit. C (mg) 10.04, Thiamin (mg) 0.8, Riboflavin (mg) 0.59, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.8, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 1122, Potassium (mg) 856, calcium (mg) 111.06, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1 1/4   cups   all-purpose flour
1 1/4   teaspoons   baking powder
1    teaspoon   finely shredded lemon or orange peel
1/4   teaspoon   baking soda
1/4   teaspoon   salt
3/4   cup   granulated sugar
3    tablespoons   butter or margarine, softened
1/4   cup   refrigerated or frozen egg product, thawed
1    teaspoon   vanilla
1/2   cup   buttermilk
2    ounces   reduced-fat cream cheese (Neufchatel), softened
1/4   cup   granulated sugar
2    tablespoons   refrigerated or frozen egg product, thawed
1    cup   raspberries or thinly sliced apricots or nectarines
    Raspberries or thinly sliced apricots or nectarines (optional)`
    Sifted powdered sugar
directions
Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
In a medium mixing bowl beat the 3/4 cup granulated sugar and butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 193, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 3, carb. (g) 33, fiber (g) 1, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 3.54, sodium (mg) 228, calcium (mg) 60.58, iron (mg) 0.9, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Classic Asian flavors like peanut, ginger, coconut and curry combine in this slow cooker chicken dinner.

ingredients
2    medium  onions, cut into thin wedges
3    medium  carrots, sliced
1    small  red sweet pepper, seeded and cut into thin bite-size strips
2    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
3/4   cup   chicken broth
3    tablespoons   creamy peanut butter
2    tablespoons   quick-cooking tapioca
1/2   teaspoon   finely shredded lime peel
2    tablespoons   lime juice
2    tablespoons   reduced-sodium soy sauce
1    tablespoon   grated fresh ginger
2 - 3    teaspoons   red curry paste
4    cloves  garlic, minced
1    cup   frozen peas
1/2   cup   unsweetened light coconut milk
2 2/3   cups   hot cooked brown rice
1/4   cup   chopped unsalted peanuts
directions
In a 3 1/2- or 4-quart slow cooker combine onions, carrots, and sweet pepper. Top with chicken. In a medium bowl whisk together broth, peanut butter, tapioca, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in frozen peas and coconut milk. Let stand, covered, for 5 minutes.
Serve chicken mixture over cooked rice. Sprinkle with chopped peanuts.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 336, Fat, total (g) 11, chol. (mg) 94, sat. fat (g) 3, carb. (g) 30, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 7, pro. (g) 29, vit. A (IU) 54.91, vit. C (mg) 29.52, Thiamin (mg) 0.4, Riboflavin (mg) 0.4, Niacin (mg) 13.82, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 124.99, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 377, Potassium (mg) 740, calcium (mg) 70.68, iron (mg) 4.32, Vegetables () 1, Starch () 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Give macaroni and cheese pasta dinner makeover by adding vegetables and chicken.

ingredients
2    cups   dry elbow macaroni (8 ounces)
1      purchased roasted chicken
1    tablespoon   butter
2/3   cup   panko bread crumbs
2 1/2   cups   half-and-half, light cream or whipping cream
6    ounces   sharp cheddar cheese, shredded (1 1/2 cups)
4    ounces   American cheese slices, torn
4    ounces   fontina or havarti cheese, shredded (1 cup)
1/8   teaspoon   ground black pepper
2    medium  tomatoes, seeded and chopped
2    cups   coarsely chopped fresh spinach
1    tablespoon   snipped fresh oregano
directions
In a 4- to 6-quart Dutch oven, cook macaroni according to package directions. Drain and set aside.
Meanwhile, remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken; set aside.
For topping: In a medium skillet melt butter over medium heat. Add panko. Cook and stir until panko is lightly toasted. Remove from the heat and set aside.
Add half-and-half to the same Dutch oven used to cook the macaroni. Bring just to a simmer over medium heat. Reduce heat to medium-low. Gradually add cheddar, American and fontina cheeses, stirring constantly. Stir in black pepper. Continue to cook and stir until cheese is completely melted and smooth.
Add drained macaroni to the cheese sauce. Stir until well combined. Stir in chicken and tomatoes. Cook and stir for 1 to 2 minutes or until heated through. Remove from the heat. Stir in spinach and oregano. Serve immediately, topped with toasted panko mixture.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 540, Fat, total (g) 31, chol. (mg) 160, sat. fat (g) 17, carb. (g) 29, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 37, vit. A (IU) 1802.94, vit. C (mg) 7.47, Thiamin (mg) 0.13, Riboflavin (mg) 0.41, Niacin (mg) 6.25, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 39.05, Cobalamin (Vit. B12) (µg) 1.14, sodium (mg) 828, Potassium (mg) 521, calcium (mg) 490, iron (mg) 1.5, Percent Daily Values are based on a 2,000 calorie diet

This low-fat harvest-flavored soup is the perfect use for Thanksgiving leftovers!

ingredients
3    cups   cubed peeled butternut or acorn squash or pumpkin (3/4-inch cubes)
1      medium sweet onion, cut into thin wedges
2    tablespoons   canola oil
1    pound   skinless, boneless turkey breast tenderloin, cut into 3/4-inch pieces
2    14 1/2ounce cans  reduced-sodium chicken broth
3/4   cup   thinly sliced carrot (1 large)
1/2   cup   dried cranberries
1/4   teaspoon   ground cinnamon
2    teaspoons   snipped fresh sage
1    teaspoon   snipped fresh thyme
6    tablespoons   chopped pecans, toasted (optional)
directions
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash and onion with 1 tablespoon of the oil in the prepared baking pan. Roast, uncovered, for 20 to 25 minutes or until squash is tender and lightly browned, gently tossing once. Remove from oven.
Meanwhile, in a 4-quart Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add turkey pieces. Cook and stir to brown turkey on all sides. Carefully add broth, carrot, cranberries, and cinnamon to pan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until turkey is done and carrot is tender. Stir in roasted squash mixture, sage, and thyme. Heat through.
To serve, ladle soup into bowls. If desired, garnish individual servings with toasted pecans.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 5, chol. (mg) 33, sat. fat (g) 1, carb. (g) 23, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 12, pro. (g) 17, vit. A (IU) 9766.64, vit. C (mg) 20.08, Thiamin (mg) 0.1, Riboflavin (mg) 0.05, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 588, Potassium (mg) 485, calcium (mg) 60.58, iron (mg) 1.62, Fruit () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Mark as Free Exchange () 0, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

A pinch of ground red pepper and bottled barbecue sauce bestow Cajun spice on deviled eggs.

ingredients
12      hard-cooked eggs
1/3   cup   mayonnaise
2    tablespoons   bottled barbecue sauce
2    tablespoons   sweet pickle relish
1/2   teaspoon   salt
1/4   teaspoon   black pepper
    Pinch ground red pepper (cayenne)
    Parsley sprigs, for garnish
directions
Peel and halve eggs lengthwise. Remove yolks; set 1 yolk aside and place other 11 yolks in a small bowl.
Coarsely mash yolks in bowl. Add mayonnaise, barbecue sauce, pickle relish, salt, black pepper and red pepper; stir well to combine.
Spoon or pipe yolk mixture into hollow in egg whites, dividing evenly. Press remaining yolk half through strainer, or grate on fine side of cheese grater. Sprinkle over eggs. Top with parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 127, Fat, total (g) 10, chol. (mg) 216, sat. fat (g) 2, carb. (g) 2, fiber (g) 0, pro. (g) 6, sodium (mg) 233, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   pounds   medium-size shrimp
1      cantaloupe (about 2-1/2 pounds), peeled, seeded and cut into 3/4-inch chunks
1      small red onion, thinly sliced
1      jalapeno pepper, cored, seeded and finely chopped
Dressing:
1/4   cup   cider vinegar
3    tablespoons   lime juice
1    teaspoon   chili powder
1/2   teaspoon   salt
1/8   teaspoon   black pepper
2      dashes liquid hot-pepper sauce
1/4   cup   vegetable oil
1      medium-size semifirm avocado, peeled, pitted and cut into chunks (see photos 1 through 4, below)
directions
Slice shrimp lengthwise in half. Combine shrimp, cantaloupe, red onion and jalapeno in large bowl, tossing to mix evenly.
To make dressing:
Whisk together cider vinegar, lime juice, chili powder, salt, black pepper and hot sauce in small bowl. Whisk in oil in thin stream until well blended.
Add the vinegar dressing to the shrimp mixture; toss to mix. Gently stir in the avocado, being careful not to mash. Chill the salad if desired. Serve in hollowed-out cantaloupe halves if you wish.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 248, Fat, total (g) 15, chol. (mg) 135, sat. fat (g) 2, carb. (g) 13, fiber (g) 3, pro. (g) 16, sodium (mg) 349, Percent Daily Values are based on a 2,000 calorie diet

Canned clams and hot cherry peppers tossed with pasta and asparagus make a flavor-packed 20-minute dinner.

ingredients
1    pound   rigatoni
1    bunch  asparagus, ends snapped off and cut into 1-inch pieces
1/4   cup   olive oil
6      cloves garlic, finely chopped
3    cans  (6-1/2 ounces each) clams, drained and 1/2 cup clam juice reserved
2    tablespoons   lemon juice
4      jarred hot cherry peppers, seeded and thinly sliced
1/4   teaspoon   salt
2    tablespoons   unsalted butter
1    cup   Italian parsley, chopped
directions
Bring a large pot of lightly salted water to boil over high heat. Cook pasta following package directions. Add asparagus during last 4 minutes of cooking. Drain.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes, until just starting to color, stirring so that garlic does not burn.
Add clam juice and cook 1 minute. Stir in drained clams, lemon juice, cherry peppers and salt. Cook 1 minute or until heated through. Stir in butter and parsley.
Toss the pasta and asparagus with the sauce. Drizzle with additional olive oil if desired. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 421, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 4, carb. (g) 61, fiber (g) 5, pro. (g) 12, sodium (mg) 403, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    tablespoons   low-sodium soy sauce
5    teaspoons   mirin
2    tablespoons   grated fresh ginger
2    tablespoons   sugar
2    cloves  garlic, minced
1    teaspoon   cornstarch
4      tuna steaks, about 4 ounces each (3/4 to 1 inch thick)
6      baby bok choy (about 1-1/2 pounds), halved lengthwise, washed and large leaves removed
directions
Combine 1/4 cup water, 2 tablespoons of the soy sauce, the mirin, ginger, sugar and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir together remaining tablespoon soy sauce and cornstarch, then stir into saucepan. Cook for 3 minutes over medium heat or until thickened. Divide sauce into two separate bowls, 5 tablespoons in one bowl and 3 tablespoons in the other.
Prepare grill with medium-hot coals or heat gas grill to medium-high. Brush cut-side of bok choy with about half of the 5 tablespoons of sauce and place cut-side down on grill. Cook for 4 to 5 minutes per side, brushing often with sauce.
Meanwhile, place tuna on grill and brush with about half of the 3 tablespoons of sauce from second bowl. Cook about 4 minutes per side, constantly brushing with sauce. Remove bok choy and tuna from grill and serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 238, Fat, total (g) 6, chol. (mg) 43, sat. fat (g) 1, carb. (g) 14, fiber (g) 2, pro. (g) 30, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet

A dash of chili powder gives this tomato soup, meatball and pasta soup just a hint of spiciness.

ingredients
1    pound   ground beef
1/4   cup   water
1    teaspoon   salt
    Pepper
2    tablespoons   all-purpose flour
1    cup   chopped onion
1    cup   chopped celery
1    teaspoon   chili powder
1/3   cup   broken spaghetti
4    cups   canned tomato juice
directions
Combine beef, water, salt, and pepper; mix thoroughly and form into small balls. Dip in flour. Brown in small amount of fat.* Add remaining ingredients. Simmer 30 to 35 minutes. Season to taste.**
Tip
*Tip:
After testing, we suggest using a 4- to 6-quart Dutch oven and browning the meatballs in 1 1/2 teaspoons olive oil. Before you add the remaining ingredients, remove the meatballs and drain off fat, reserving 1 tablespoon drippings in the dutch oven. Cook the onion and celery in the reserved drippings until tender, then return meatballs to the Dutch oven.

Tip
**Tip:
If desired, serve with grated Parmesan cheese.

Tip
Winner Info:
Leona Laabs Plymouth, WI March 1945 Soup

NUTRITION INFORMATION

Per Serving: cal. (kcal) 261, Fat, total (g) 15, chol. (mg) 54, sat. fat (g) 6, carb. (g) 16, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 16, vit. A (IU) 934.08, vit. C (mg) 32.14, Thiamin (mg) 0.19, Riboflavin (mg) 0.22, Niacin (mg) 4.92, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 64.92, Cobalamin (Vit. B12) (µg) 1.62, sodium (mg) 896, Potassium (mg) 681, calcium (mg) 46, iron (mg) 2.62, Percent Da

Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.

ingredients
4      boneless center cut pork chops (1-1/4 pounds total)
1/2   tablespoon   reduced-calorie vinaigrette dressing
1 1/2   teaspoons   Montreal seasoning
3/4   teaspoon   salt
1/2   teaspoon   black pepper
4      plum tomatoes, halved lengthwise
4    cups   cooked potato
3/4   cup   skim milk
2    tablespoons   butter, cut in pieces
2      scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet

Use half of the apricot and Dijon sauce to brush on the pork tenderloin meal during grilling and the remainder to pass with the meat. Grilled onions and peas are tossed with couscous for a tasty side dish.

ingredients
1/2   cup   apricot preserves
1    tablespoon   grainy Dijon mustard
2    tablespoons   ketchup
1    medium  red onion
1    large  pork tenderloin (1-1/4 pounds)
1 1/2   cups   chicken broth
1    teaspoon   hot pepper flakes
1    5.8ounce box  plain couscous
1    cup   frozen peas, thawed
directions
Stir 1/3 cup of the preserves with the mustard and ketchup. Cut onion into 1/2-inch-thick pieces. Place toothpicks through slices . Microwave on HIGH for 3 minutes.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Brush onion slices lightly with some of the flavored preserve mixture. Grill onion 3 minutes, turn and grill 2 more minutes or until lightly browned. Remove and set aside.
Grill pork 25 minutes, turning occasionally. Remove half of the flavored preserve mixture to a small bowl and set aside. Brush pork with the remaining mixture. Grill 5 to 8 more minutes, turning often, until an instant-read thermometer registers 155 degrees F.
While the pork cooks, place broth and hot pepper flakes in small saucepan; bring to a boil. Stir in couscous, peas and remaining apricot preserves (about 3 tablespoons); cover and remove from heat. Let stand 5 minutes.
To serve, chop onion and stir into couscous. Slice pork and serve with couscous and reserved flavored preserve mixture.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 495, Fat, total (g) 7, chol. (mg) 94, sat. fat (g) 2, carb. (g) 52, fiber (g) 5, pro. (g) 38, sodium (mg) 683, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    cup   beef broth
1/4   cup   reduced-sodium soy sauce
2    tablespoons   rice vinegar
1    tablespoon   cornstarch
1/2   teaspoon   Chinese five-spice powder
1/2   teaspoon   red pepper flakes
2    tablespoons   vegetable oil
1 1/4   pounds   lean beef flank steak, cut into 1/4-inch slices against the grain
1/4   teaspoon   salt
1/2     large onion, sliced
1      head broccoli, cut into florets (about 6 cups)
1/2   pound   thin green beans, trimmed
1    cup   shredded carrot
1/2   cup   sliced almonds
3    cups   cooked brown rice
directions
In a small bowl, whisk together broth, soy sauce, vinegar, cornstarch, five-spice powder and red pepper flakes. Set aside.
Heat 1 tbsp of the oil in a large nonstick skillet or wok. Season flank steak with salt and stir-fry for 3 minutes. Remove to a plate. Add remaining 1 tbsp oil; add onion, broccoli, green beans and carrot. Stir-fry 8 minutes or until crisp-tender. Add 1/4 cup water during last 2 minutes of cooking time and cover.
Add broth and soy sauce mixture; bring to a boil and cook 1 minute, until thickened. Stir in beef and any accumulated juices and heat through.
Sprinkle with almonds and serve immediately over cooked brown rice.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 388, Fat, total (g) 15, chol. (mg) 31, sat. fat (g) 3, carb. (g) 35, fiber (g) 6, pro. (g) 29, sodium (mg) 556, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   chili powder
1    teaspoon   ground cumin
1/4   teaspoon   salt
1/8   teaspoon   freshly ground black pepper
1    pound   tilapia filets, cut into 2-inch thick strips
2    tablespoons   olive oil
1/2   cup   rinsed and drained reduced-sodium black beans
8    6 inches   corn tortillas
1      avocado
    Juice of 1 lime
    Fresh salsa
directions
In a shallow dish combine the chili powder, cumin, salt and pepper. Dredge the fish in the spice rub.
In a large nonstick skillet heat the oil over medium heat. Add the fish and cook until fish flakes easily with a fork, about 3 minutes per side. Heat the beans and tortillas. Set aside.
In a small bowl mash the avocado. Stir in half the lime juice. Toss the shredded cabbage with remaining lime juice. Layer each tortilla with fish, black beans, cabbage, salsa, and a dollop of the avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 327, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 25, fiber (g) 6, sugar (g) 2, pro. (g) 27, sodium (mg) 314, calcium (mg) 66, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   chili powder
1    tablespoon   packed brown sugar
1    teaspoon   smoked paprika
1/2   teaspoon   salt
2 1/2 - 3    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks)
8    ounces   Brussels sprouts, halved if large
1    pound   fingerling potatoes, halved lengthwise
3    tablespoons   olive oil
2      medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
    Finely shredded orange peel
directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Pat chicken dry with paper towels. Rub spice mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts and potatoes to pan. Drizzle chicken and vegetables with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring vegetables once.
Add apples to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until chicken breast registers 165 degrees F in the thickest part and legs and thighs register at least 170 degrees F and vegetables are tender. Garnish with orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 664, Fat, total (g) 39, chol. (mg) 144, sat. fat (g) 10, carb. (g) 40, Monounsaturated fat (g) 19, Polyunsaturated fat (g) 7, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 16, pro. (g) 40, vit. A (IU) 1545.26, vit. C (mg) 66.23, Thiamin (mg) 0.26, Riboflavin (mg) 0.35, Niacin (mg) 12.52, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 65.95, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 465, Potassium (mg) 1127, calcium (mg) 71, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   chili powder
1    tablespoon   packed brown sugar
1    teaspoon   smoked paprika
1/2   teaspoon   salt
2 1/2 - 3    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks)
8    ounces   Brussels sprouts, halved if large
1    pound   fingerling potatoes, halved lengthwise
3    tablespoons   olive oil
2      medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
    Finely shredded orange peel
directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Pat chicken dry with paper towels. Rub spice mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts and potatoes to pan. Drizzle chicken and vegetables with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring vegetables once.
Add apples to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until chicken breast registers 165 degrees F in the thickest part and legs and thighs register at least 170 degrees F and vegetables are tender. Garnish with orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 664, Fat, total (g) 39, chol. (mg) 144, sat. fat (g) 10, carb. (g) 40, Monounsaturated fat (g) 19, Polyunsaturated fat (g) 7, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 16, pro. (g) 40, vit. A (IU) 1545.26, vit. C (mg) 66.23, Thiamin (mg) 0.26, Riboflavin (mg) 0.35, Niacin (mg) 12.52, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 65.95, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 465, Potassium (mg) 1127, calcium (mg) 71, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

This classic side dish is a best-loved vegetable casserole and it often appears on Thanksgiving menus. You can make it with either fresh or frozen corn kernels.

ingredients
2    cups   corn kernels, fresh or frozen
1    14 3/4ounce can  creamed corn
1    8 ounce container  French onion sour cream dip
1      egg, lightly beaten
1    8 1/2ounce box  corn muffin mix
1/4   cup   (1/2 stick) butter or margarine, melted
1    4 ounce jar  sliced sweet red pimientos, drained and chopped
1/4   teaspoon   ground red pepper
3/4   teaspoon   salt
1/4   teaspoon   black pepper
directions
Heat oven to 350 degrees F. Coat deep 8-cup casserole with vegetable-oil cooking spray.
Mix together corn kernels, creamed corn, onion sour cream dip, egg, corn muffin mix and butter in large bowl. Fold in pimientos, red pepper, salt and black pepper. Scrape into casserole.
Bake in 350 degree F oven 90 minutes or until set and lightly golden. Serve immediately. Makes 12 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 206, Fat, total (g) 10, chol. (mg) 58, sat. fat (g) 5, carb. (g) 26, fiber (g) 2, pro. (g) 4, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet

Salads are an integral part of most meals. Fresh veggies and crisp greens provide balance to rich foods like mac and cheese, while creamy mayonnaise-based salads and slaws give great contrast to roasted and barbecued meats. Lunchtime calls out for some of your favorite salad recipes: potato salad, chicken salad, pasta salad, macaroni salad, egg salad - wouldn't your life be bleak without them? Consider learning to make your own salad dressings instead of defaulting to store-bought bottles - it's not only cheaper, but much more flavorful. Most, including basic vinaigrette, take only minutes to put together.

ingredients

1    pound   carrots, peeled and chopped (3 cups)
1    tablespoon   olive oil
1    6 ounce carton  plain Greek yogurt
2    tablespoons   lemon juice
1    tablespoon   snipped fresh thyme
1    tablespoon   water
1    tablespoon   harissa paste
1/2   teaspoon   kosher salt
2    cups   chopped cooked chicken
2      stalks celery, thinly sliced (1 cup)
1/4   cup   sliced almonds, toasted
1/4   cup   golden raisins
16    slices  wheat sandwich bread, toasted
8    leaves  butterhead lettuce
directions
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil. Add carrots to the prepared pan, drizzle with olive oil and toss to coat. Roast, uncovered, 20 minutes or until tender; set aside to cool.
In a large bowl stir together the yogurt, lemon juice, thyme, water, harissa paste, and salt. Add the carrots, chicken, celery, almonds, and raisins; stir to coat evenly.
Serve chicken salad mixture on toasted bread with lettuce.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 291, Fat, total (g) 8, chol. (mg) 32, sat. fat (g) 2, carb. (g) 37, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 10, pro. (g) 19, vit. A (IU) 9873.66, vit. C (mg) 7.09, Thiamin (mg) 0.31, Riboflavin (mg) 0.28, Niacin (mg) 6.96, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 66.94, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 481, Potassium (mg) 466, calcium (mg) 130, iron (mg) 2.75, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    tablespoons   balsamic vinegar
1      minced garlic clove
1/4   cup   chopped basil
1/4   teaspoon   salt
1/4   teaspoon   black pepper
5    tablespoons   olive oil
2      romaine hearts, washed and chopped into 1/2-inch slices
2      large sweet red peppers, seeded and cut into 4 quarters
4      ears corn, shucked and silks removed
1      large red onion
directions
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
In small bowl, whisk together balsamic vinegar, garlic, basil, salt and pepper. Slowly whisk in olive oil; set aside. Place romaine in a large serving bowl.
Place peppers on grill and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black. Remove from grill and cut into 1/2-inch pieces; add to romaine in bowl.
Grill corn 10 minutes, turning, or until tender and beginning to brown. Remove corn from grill. Cut kernels from cob; add corn to romaine. Starting at root end, cut red onion into 1/2-inch-thick slices and secure with toothpicks to keep rings from separating. Grill slices 5 minutes per side, turning once. Remove and cut into 1/2-inch pieces; add to romaine mixture.
Toss salad with prepared dressing and serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 172, Fat, total (g) 10, chol. (mg) 0, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 4, sodium (mg) 100, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2    tablespoons   fat-free milk
1/2   cup   fine dry bread crumbs
1/2   teaspoon   dried oregano, crushed
1/4   teaspoon   black pepper
2    cloves  garlic, minced
1 1/2   pounds   95 percent lean ground beef
1/2   cup   crumbled reduced-fat feta cheese (2 ounces)
1/4   cup   oil-packed dried tomatoes, drained and snipped
1/4   cup   bottled pizza or pasta sauce
    Romaine leaves, julienne carrots, and cucumber slices (optional)
    Red wine vinaigrette (optional)
directions
In a large bowl combine egg product and milk; beat with a fork. Stir in bread crumbs, oregano, pepper, and garlic. Add ground beef, feta cheese, and dried tomatoes; mix well. Shape meat mixture into a 6-inch round loaf.
Tear off an 18-inch-square sheet of heavy foil. Cut into thirds. Fold each piece into thirds lengthwise. Crisscross strips and place meat loaf in center of foil strips. Bringing up strips, transfer loaf and foil to a 3 1/2- or 4-quart slow cooker (leave foil strips under loaf). Press loaf away from side of cooker. Fold strips down, leaving loaf exposed. Spread pizza sauce over loaf.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Using foil strips, carefully lift meat loaf from cooker. Discard foil strips. If desired, combine romaine, carrots, and cucumbers; top with vinaigrette. Serve salad with meat loaf.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 238, Fat, total (g) 9, chol. (mg) 74, sat. fat (g) 4, carb. (g) 10, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 29, vit. A (IU) 291.54, vit. C (mg) 5.9, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.68, sodium (mg) 324, Potassium (mg) 569, calcium (mg) 80.77, iron (mg) 3.6, Starch () 0.5, Lean Meat () 4, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   shredded cooked chicken (about 1 pound)
3/4   cup   seedless red grapes, quartered
1/2   cup   finely chopped red onion (1 medium)
1/4   cup   finely chopped radishes or daikon
1/4   cup   shredded coconut
1    5 ounce carton  pina colada or pineapple low-fat yogurt
1/3   cup   mango chutney, snipped
1    tablespoon   curry powder
1/2   cup   dry roasted cashews, coarsely chopped
1    cup   fresh basil leaves
12    slices  whole grain bread, toasted
directions
In a large bowl combine chicken, grapes, red onion, radishes, and coconut; set aside.
For dressing, in a small bowl combine yogurt, chutney, and curry powder. Stir dressing into chicken mixture. If desired, cover and chill for up to 24 hours.
Stir cashews into chicken mixture. Divide basil leaves among 6 of the toasted bread slices. Spread chicken mixture over basil; top with the remaining 6 toasted bread slices.
Tip
Winner Info:
Casey Galloway Columbia, MO Picnic Sandwiches June 2009

NUTRITION INFORMATION

Per Serving: cal. (kcal) 410, Fat, total (g) 14, chol. (mg) 63, sat. fat (g) 4, carb. (g) 41, fiber (g) 5, pro. (g) 30, sodium (mg) 501, Percent Daily Values are based on a 2,000 calorie diet

A combination of frozen and dried cherries make this fruit pie possible any day of the year. Feel free to substitute fresh for frozen when available!

ingredients
Flaky Pastry
3 3/4   cups   all-purpose flour
2    tablespoons   granulated sugar
1 1/2   teaspoons   salt
3/4   cup   shortening
1/3   cup   chilled butter, cut into chunks
2/3 - 1    cup   ice water
Double Cherry Filling
5    cups   frozen pitted tart red cherries (2 12-oz, packages)
3/4   cup   dried tart red cherries
1    cup   granulated sugar
1    cup   corn flakes
1    teaspoon   finely shredded lemon peel
1      egg white
1    tablespoon   water
directions
For Flaky Pastry
In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.
Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.
For Double Cherry Filling
In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.
Preheat oven to 350 degrees F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.
Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.
Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 354, Fat, total (g) 14, chol. (mg) 10, sat. fat (g) 4, carb. (g) 54, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 28, pro. (g) 4, vit. A (IU) 476, vit. C (mg) 1.2, sodium (mg) 276, Potassium (mg) 60, calcium (mg) 10, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   champagne vinegar
1    teaspoon   Dijon mustard
1/8   teaspoon   plus tsp salt
1/4   teaspoon   black pepper
6    tablespoons   olive oil
2    teaspoons   chopped fresh oregano
1    teaspoon   chopped fresh thyme
6      metal skewers
1    pound   small sweet peppers (such as Pero Farms)
8    ounces   cremini mushrooms, woody stems removed and large ones cut in half
1      red onion, peeled and cut into thin wedges
    Oregano and thyme sprigs for garnish
directions
In a small bowl, whisk together vinegar, mustard, tsp of the salt and tsp of the black pepper. Gradually drizzle in oil, whisking constantly until mixture emulsifies; add oregano and thyme. Set aside.
Thread skewers, using about 4 peppers, alternating with 4 pieces of onion and 4 mushrooms, for each. Brush generously with dressing.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Grill skewers for about 5 minutes, turn and brush with additional dressing. Grill for 5 additional minutes or until vegetables are crisp-tender.
Remove to a serving platter and season with remaining tsp salt and tsp pepper. Garnish with oregano and thyme sprigs.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 158, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 2, carb. (g) 8, fiber (g) 3, pro. (g) 2, sodium (mg) 172, Percent Daily Values are based on a 2,000 calorie diet

These elegant tarts make an impressive dessert but are easy enough for a beginning baker. Thinly sliced pears are arranged on circles of pie pastry and baked.

ingredients
Crust:
2    cups   all-purpose flour
1    tablespoon   sugar
1/2   teaspoon   salt
10    tablespoons   cold unsalted butter
8 - 9    tablespoons   ice water
Topping:
4      Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2   cup   plus 2 teaspoons sugar
2    tablespoons   all-purpose flour
1/4   teaspoon   ground cinnamon
1/8   teaspoon   salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1?4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   pounds   strawberries, washed, hulled and sliced
7    tablespoons   sugar
2    teaspoons   grated lemon peel
2 1/2   cups   biscuit mix (such as Bisquick)
2/3   cup   plus 1 tablespoon milk
1    cup   heavy cream
directions
Heat oven to 450 degrees F.
Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside.
In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside.
In large bowl, stir together biscuit mix and 2/3 cup of the milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18 x 8-inch rectangle, about 1/4 inch thick. Brush with remaining 1 tablespoon milk, then sprinkle with lemon-sugar mixture. Roll up, starting at a short end. Cut into 8 slices, each about 1 inch thick.
Place slices on baking sheet, reshaping to flatten slightly. Bake at 450 degrees F for 9 to 10 minutes or until golden.
While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl with an electric mixer on high until stiff peaks form.
Split biscuits in half horizontally. For each serving, place one biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop 2 tablespoons whipped cream over strawberry slices. Cover with biscuit top and repeat with another layer of strawberries and whipped cream.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 334, Fat, total (g) 17, chol. (mg) 44, sat. fat (g) 9, carb. (g) 43, fiber (g) 3, pro. (g) 5, sodium (mg) 495, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Filling:
3    cups   1/2-inch-thick slices of pitted, peeled ripe peaches (1-1/2 pounds, about 5 peaches)
1    cup   fresh raspberries
2    tablespoons   fresh lemon juice
1/2   cup   granulated sugar
2    tablespoons   cornstarch
2    tablespoons   unsalted butter, melted
Topping:
2/3   cup   all-purpose flour
1/4   cup   granulated sugar
1    teaspoon   baking powder
1/8   teaspoon   salt
2    tablespoons   unsalted butter, melted
1/4   cup   regular or low-fat sour cream
1    tablespoon   milk
1    tablespoon   granulated sugar
    Vanilla ice cream (optional)
directions
Heat oven to 375 degrees F. Butter 9 x 9 x 2-inch square baking dish or other shallow 2-1/2-quart baking dish.
Filling:
Mix together peaches, raspberries and lemon juice in a large bowl. Stir together sugar and cornstarch in a small bowl. Add to the berry mixture; toss together to mix well. Pour into prepared pan. Drizzle evenly with the melted butter.
Topping:
Stir together flour, sugar, baking powder and salt in a large bowl. Stir together melted butter and sour cream in a small bowl. Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
Roll the dough out on lightly floured surface to 1/3-inch thickness. Cut out pieces with 2-1/2-inch round cookie cutter or other desired shape. Arrange cutouts evenly over fruit. Brush cutouts with milk. Sprinkle with sugar.
Bake in 375 degree F oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
Serve with ice cream if desired. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 228, Fat, total (g) 8, chol. (mg) 19, sat. fat (g) 5, carb. (g) 40, fiber (g) 2, pro. (g) 2, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    cup   all-purpose flour
2    tablespoons   sugar
1 1/2   teaspoons   baking powder
1/4   teaspoon   ground nutmeg
2    tablespoons   butter or margarine
1/2   cup   sugar
4    teaspoons   cornstarch
1/3   cup   water
3    cups   fresh or frozen unsweetened sliced, peeled peaches
2    cups   fresh or frozen unsweetened pitted tart red cherries
1/3   cup   plain fat-free yogurt
1/4   cup   refrigerated or frozen egg product, thawed
directions
For topping, in a small bowl stir together the flour, the 2 tablespoons sugar, the baking powder, and the nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in the water. Add the peach slices and cherries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
Stir together the yogurt and egg product. Add yogurt mixture to topping mixture, stirring just until moistened.
Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop the topping from a spoon into 8 mounds onto hot filling.
Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted into the topping comes out clean. Serve warm. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 2, carb. (g) 41, fiber (g) 2, pro. (g) 4, vit. A (IU) 874.62, vit. C (mg) 7.09, sodium (mg) 128, calcium (mg) 80.77, iron (mg) 1.08, Fruit () 1.5, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   vegetable oil
4      boneless, skinless chicken breast halves (about 1-1/2 pounds total), cut crosswise into 1/2-inch slices
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1    10 ounce bottle  mango chutney
1    teaspoon   prepared mustard
1    tablespoon   cornstarch
1/2   cup   mango-orange juice
1    8 ounce package  frozen green beans and almonds, thawed
1      fresh ripe mango, peeled, pit removed and thinly sliced
directions
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper.
Add chicken to skillet and cook for about 6 minutes, stirring occasionally, until browned and no longer pink. Remove chicken to a plate, cover loosely and keep warm.
Add chutney and mustard to skillet. Stir cornstarch into mango-orange juice until dissolved; add to skillet. Stir to combine. Simmer on medium-low for 2 minutes, stirring occasionally.
Place chicken and string beans into skillet, reserving the toasted almonds. Cook 2 minutes until heated through.
To serve, sprinkle nuts on top and garnish with sliced mango.
Serving suggestion:
brown rice.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 420, Fat, total (g) 8, chol. (mg) 99, sat. fat (g) 1, carb. (g) 47, fiber (g) 4, pro. (g) 42, sodium (mg) 692, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   cup   dried orzo pasta (rosamarina)
12    ounces   fresh green beans, trimmed and cut into 2-inch pieces
1    10 ounce   package frozen shelled sweet soybeans (edamame)
1    cup   grape tomatoes, halved
2/3   cup   chopped seedless cucumber
1/2   cup   crumbled feta cheese (2 ounces)
1/4   cup   pitted Kalamata olives, halved
1/4   cup   chopped red onion
3    tablespoons   red wine vinegar
2    tablespoons   olive oil
2    tablespoons   snipped fresh Italian (flat-leaf) parsley
2    teaspoons   snipped fresh oregano
2    teaspoons   country Dijon-style mustard
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
directions
In a large saucepan cook pasta according to package directions, adding green beans and edamame for the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
In a large bowl combine pasta mixture, tomatoes, cucumber, cheese, olives, red onion, vinegar, oil, parsley, oregano, mustard, salt, and pepper. Cover and marinate at room temperature for 15 minutes. Chill until ready to serve.
Tip
To Serve Salad on Grilled Eggplant:
Trim 1 large eggplant and cut crosswise into eight 3/4-inch slices. Coat both sides with olive oil cooking spray and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. For a charcoal or gas grill, place eggplant on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender, turning once halfway through grilling. Divide grilled eggplant slices among dinner plates. Spoon the pasta mixture on top of eggplant.

Nutrition analysis per serving: 215 calories, 9 g protein, 27 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 7 g fiber, 7 g total sugar, 13% Vitamin A, 25% Vitamin C, 482 mg sodium, 11% calcium, 13% iron

Tip
To Serve Salad with Pita Chips:
Divide the pasta mixture among small salad bowls. Serve with one 1 1/2-ounce package unsalted pita chips.

Nutrition analysis per serving: 212 calories, 9 g protein, 25 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 4 g fiber, 4 g total sugar, 13% Vitamin A, 21% Vitamin C, 385 mg sodium, 10% calcium, 13% iron

Tip
icon
vegetarian, lower carb

NUTRITION INFORMATION

Per Serving: cal. (kcal) 187, Fat, total (g) 8, chol. (mg) 8, sat. fat (g) 2, carb. (g) 21, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 8, vit. A (IU) 626.05, vit. C (mg) 12.8, Thiamin (mg) 0.28, Riboflavin (mg) 0.26, Niacin (mg) 2.04, Pyridoxine (Vit. B6) (mg) 0.19, Folate (µg) 172.04, Cobalamin (Vit. B12) (µg) 0.16, sodium (mg) 334, Potassium (mg) 384, calcium (mg) 97, iron (mg) 2.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    16 ounce can  peach slices (juice-pack), drained
1    16 ounce can  pear halves (juice-pack), drained and cut up
1    teaspoon   grated fresh gingerroot
1/2   cup   finely crushed gingersnaps
1/2   cup   quick-cooking rolled oats
2    tablespoons   brown sugar
directions
In an 8-inch quiche dish or 8x1-1/2-inch round baking pan place the peaches, pears, and gingerroot. Toss to mix.
In a small mixing bowl stir together the gingersnaps, oats, and brown sugar. Sprinkle evenly over fruit. Bake in a 425 degree F oven for 15 to 20 minutes or until heated through. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 138, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 1, carb. (g) 32, fiber (g) 2, pro. (g) 2, sodium (mg) 48, Percent Daily Values are based on a 2,000 calorie diet

Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.

ingredients
4      boneless center cut pork chops (1-1/4 pounds total)
1/2   tablespoon   reduced-calorie vinaigrette dressing
1 1/2   teaspoons   Montreal seasoning
3/4   teaspoon   salt
1/2   teaspoon   black pepper
4      plum tomatoes, halved lengthwise
4    cups   cooked potato
3/4   cup   skim milk
2    tablespoons   butter, cut in pieces
2      scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/4   pounds   red, white and blue-skinned small potatoes
2      ribs celery, sliced
1/2     red onion, chopped
2      scallions, sliced
3    tablespoons   canola oil
3    tablespoons   white vinegar
1    teaspoon   sugar
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1 3/4   teaspoons   beau monde seasoning (such as Spice Islands)
1    pound   flank steak
directions
Place potatoes in a medium saucepan and cover with lightly salted water. Bring to a boil; simmer for 15 to 20 minutes or until tender. Drain and quarter potatoes; place in a large bowl. Stir in celery, red onion and scallions.
In a small bowl, whisk together oil, vinegar, sugar salt and pepper. Gently fold into potato mixture and cover with plastic wrap.
Heat broiler. Rub beau monde seasoning on both sides of steak. Broil for 3 minutes per side or until internal temperature reaches 135 degrees . Allow to rest 5 minutes before thinly slicing against the grain.
Serve sliced steak with warm potato salad.
Tip
Make your own seasoning mixture: Combine 1 tbsp each celery salt, black pepper and onion powder.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 356, Fat, total (g) 17, chol. (mg) 37, sat. fat (g) 3, carb. (g) 21, fiber (g) 3, pro. (g) 28, sodium (mg) 799, Percent Daily Values are based on a 2,000 calorie diet

Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian meal.

ingredients
2    cups   cooked black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
1 1/2   cups   chopped, peeled tomatoes (about 2 tomatoes)
1    cup   cooked corn
1/4   cup   thinly sliced green onion
1      medium jalapeno pepper, seeded and finely chopped
1/3   cup   salad oil
2    tablespoons   red wine vinegar
2    tablespoons   lemon juice
1    tablespoon   snipped fresh thyme or 1 teaspoon dried thyme, crushed
1    tablespoon   Dijon-style mustard
1/4   teaspoon   pepper
    Collard greens (optional)
directions
In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 236, Fat, total (g) 13, chol. (mg) 0, sat. fat (g) 2, carb. (g) 24, pro. (g) 7, sodium (mg) 368, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   cider vinegar and 1/4 cup balsamic vinegar
1    tablespoon   minced garlic
1    tablespoon   chopped fresh parsley
1    teaspoon   Italian seasoning
1 1/2   teaspoons   Dijon mustard
1/2   teaspoon   dry mustard
1/2   cup   extra-virgin olive oil
1/4   teaspoon   salt
1/4   teaspoon   black pepper
Fried Onions:
1    cup   all-purpose flour
4    tablespoons   Cajun seasoning
1    large  red onion, trimmed
4    cups   canola oil
Salad:
3/4   pound   boneless, skinless chicken breasts
1/2   cup   bottled barbecue sauce
1    pound   romaine lettuce, cut into 2-inch pieces
1/2     of a medium-size cucumber
1      Roma tomato, sliced
6      button mushrooms (about 1/4 pound)
2    ounces   mozzarella, shredded (about 1/2 cup)
1/2   cup   ricotta cheese, thinned with milk
1    tablespoon   grated Parmesan cheese
4      pepperoncini in brine, drained
directions
Prepare Dressing:
In a small bowl, whisk together both vinegars, the garlic, parsley, Italian seasoning, Dijon mustard and dry mustard. While whisking, add oil in a thin stream. Whisk in salt and pepper and set aside.
Fried Onions:
In a large bowl, combine flour and Cajun seasoning. Peel off tough outer skin from onion and thinly slice onion. Add slices to bowl and toss to coat. Heat oil in a medium-size saucepan to 365 degrees on a deep-fat thermometer. Add onion in batches (about 3/4 cup per batch), being careful that oil doesnt overflow. Cook onion about 1 minute, then transfer to paper towellined tray to cool. Repeat with all the onion (about 4 batches total).
Salad:
Grill or broil chicken breasts, turning once, until cooked through, about 12 minutes. Heat barbecue sauce in microwave, about 30 seconds. Cut chicken into 1/2-inch pieces and stir into barbecue sauce.
Place romaine, cucumber, tomato and mushrooms on a large cutting board (or you can work in batches). Chop vegetables until they are 1- to 1-1/2-inch pieces. Place lettuce mixture in center of large platter and toss with 2/3 cup of the Balsamic Dressing (reserve remainder for another use). Top with fried onions and mozzarella cheese. Drizzle with ricotta cheese and Parmesan. Spoon barbecue chicken around edge of platter. Garnish with pepperoncini and serve.

Quick and easy dinners take the stress off of your typically busy day. Browse our hundreds of ideas for quick and easy meals, from chicken and beef to vegetarian meals, that you can have to table in a half-hour.

ingredients
2    tablespoons   molasses
2    tablespoons   spicy brown mustard
8      thin boneless, skinless chicken breast halves (1/4 inch thick, 1-1/2 pounds total)
4    teaspoons   vegetable oil
1    teaspoon   salt
1/4   teaspoon   black pepper
4    slices  baked ham (2 ounces total)
4    slices  Fontina cheese (2 ounces total)
directions
Whisk molasses, mustard in cup; divide in half in 2 cups.
Brush chicken all over with 2 teaspoons oil; sprinkle with salt and pepper.
Place 1 slice each of ham and cheese on each of 4 chicken pieces. Cover each with remaining chicken.
Heat remaining oil in large nonstick skillet over medium heat. Brush tops of sandwiched chicken with 1 tablespoon molasses mixture from first cup. Working in batches, place chicken, molasses side down, in skillet; cook, covered, 4 minutes. Uncover; brush tops with remaining molasses mixture from first cup. Turn chicken over; saute, uncovered, 5 minutes (170 degrees F). Brush tops with 1 tablespoon molasses mixture from second cup. Remove to platter, molasses side down. Brush tops with remaining molasses mixture from second cup.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 14, chol. (mg) 117, sat. fat (g) 4, carb. (g) 8, fiber (g) 0, pro. (g) 41, sodium (mg) 1048, Percent Daily Values are based on a 2,000 calorie diet

Made with half ground turkey and half ground beef, these peanut topped burgers take America's favorite sandwich in delicious new direction.

ingredients
2    tablespoons   olive oil
2      large onions, chopped (3 cups)
6    tablespoons   water, or as needed
3/4   pound   ground beef
3/4   pound   ground turkey
2    tablespoons   soy sauce
1 1/2   teaspoons   dark Asian sesame oil
3/4   cup   finely chopped unsalted peanuts
6      Kaiser rolls, split and toasted*
Garnish (optional):
    Sliced tomatoes, sliced cucumbers, pickles
directions
Heat 1 tablespoon oil in large nonstick skillet. Add onions; saute until golden brown, 10 minutes, adding 2 tablespoons water each time skillet seems dry. Scrape into large bowl.
Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, 4 inches in diameter. Spread nuts on waxed paper; press one side of each patty into peanuts.
In same skillet, heat 1 tablespoon oil. Working in batches if necessary, add burgers, peanut sides down, to skillet. Cook 5 minutes; turn over. Cook 5 to 7 minutes, until instant-read thermometer inserted in centers registers 165 degrees F.
Serve burgers on toasted rolls with tomato, cucumber and pickles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 545, Fat, total (g) 29, chol. (mg) 79, sat. fat (g) 7, carb. (g) 38, fiber (g) 4, pro. (g) 33, sodium (mg) 689, Percent Daily Values are based on a 2,000 calorie diet

Mild fish and sweet scallops mingle with rice and corn in this quick and easy soup recipe. For extra flavor, pass lime wedges to squeeze over individual servings.

ingredients
1    14 1/2ounce can  chicken broth
2/3   cup   quick-cooking rice
1    10 ounce package  frozen corn
1 1/2   cups   bottled chunky salsa
1    pound   skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
1/2   pound   fresh baby scallops
    Lime wedges, bread, for serving
directions
In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.
Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 4, chol. (mg) 93, sat. fat (g) 1, carb. (g) 35, fiber (g) 4, pro. (g) 39, sodium (mg) 1032, Percent Daily Values are based on a 2,000 calorie diet

Wheatberries, lentils, beets, spinach, salmon...it would be tough to pack more super foods into this salad!

ingredients
1    container (6 oz)  plain fat-free yogurt (not Greek)
2    tablespoons   white wine vinegar
1/3   cup   chopped fresh dill
1    teaspoon   sugar
1/2   teaspoon   salt
1/4   teaspoon `  black pepper
1    cup   frozen fully cooked wheat berries (such as Stahlbush Island Farms)
1    cup   cooked lentils (such as Melissa's)
1    pkg (8.8 oz)  cooked beets (such as Love Beets), diced
8    cups   chopped butter lettuce
8    cups   baby spinach
1/2   cup   chopped unsalted pistachios
1    can (6 oz)  canned salmon (such as Wild Planet), drained (optional)
directions
In a large bowl, stir together yogurt, vinegar, dill, sugar, salt and pepper. Set aside.
Heat wheat berries in a microwave-safe bowl for 2 minutes; stir and heat 1 more minute, until thawed.
Toss wheat berries, lentils, beets, lettuce, spinach and pistachios in bowl with dressing. Gently fold in salmon, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 10, chol. (mg) 20, sat. fat (g) 1, carb. (g) 64, fiber (g) 15, pro. (g) 33, sodium (mg) 765, Percent Daily Values are based on a 2,000 calorie diet

A mix of dried fruits and nuts, a splash of brandy, and warm spices make this pastry dessert simply divine. Cut it into diamonds, which is traditional for this Greek treat.

ingredients
1 1/4   cups   sugar
1    cup   water
3    1/4-inch slices  fresh ginger
1/2   teaspoon   finely shredded lemon peel
1/2   cup   honey
2    tablespoons   brandy or orange juice
1    tablespoon   lemon juice
2    cups   pistachios, finely chopped
1/2   cup   snipped dried apricots
1/2   cup   snipped dried cherries
1/4   cup   sugar
1    teaspoon   ground ginger
1/2   teaspoon   ground cardamom
1 1/2   cups   butter, melted
1    16 ounce package  frozen phyllo dough (9x14-inch sheets), thawed
directions
For syrup, in a medium saucepan stir together the 1-1/4 cups sugar, water, fresh ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat for 30 minutes, stirring occasionally. Remove from heat. Stir in honey, brandy, and lemon juice. Strain to remove lemon peel and ginger. Let syrup cool to room temperature (do not refrigerate).
Preheat oven to 325 degrees F. For filling, in a large bowl combine pistachios, apricots, cherries, 1/4 cup sugar, ground ginger, and cardamom. Set aside.
Brush the bottom of a 3-quart rectangular baking dish with some of the melted butter. Unfold phyllo dough. With kitchen shears or a knife cut through the whole stack of phyllo dough sheets at one time to make a 13x9-inch rectangle. Discard extra pieces. Keep phyllo covered with plastic wrap, removing sheets as needed. One layer at a time, layer 10 phyllo sheets in the dish, generously brushing each sheet with melted butter. Sprinkle one-third of the filling on the phyllo layers. Repeat layering the phyllo sheets and filling twice.
Layer remaining phyllo sheets on the third layer of filling, brushing each sheet with butter before layering the next sheet. Drizzle any remaining butter on the top layer.
Use a sharp knife to make four straight cuts through all the layers the length of the dish to make five rows. Then make eight diagonal cuts through all the layers, making diamonds. (Do not remove the pieces from the dish). Bake 40 to 50 minutes or until golden brown. Slightly cool in the baking dish on a wire rack. Spoon syrup over hot baklava. Cool completely or let set overnight at room temperature before serving. Makes 35 servings.
Make Ahead Tip
Place baklava pieces between layers of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months. Thaw in the refrigerator.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 12, chol. (mg) 21, sat. fat (g) 5, carb. (g) 26, fiber (g) 1, pro. (g) 3, sodium (mg) 137, Percent Daily Values are based on a 2,000 calorie diet

This is a fun side-dish recipe to serve at backyard barbecues. Grill the vegetables first and then assemble while the meat cooks.

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    teaspoon   finely shredded lime peel
2    tablespoons   lime juice
1    tablespoon   honey
1    8 inch   baby watermelon (about 5 pounds) or 7 cups watermelon balls or cut-up watermelon
1/2     of a medium white peach, white nectarine, or yellow peach or nectarine, pitted and coarsely chopped (3/4 cup)
1/2   cup   seedless red grapes, halved
    Lime peel strips (optional)
directions
In a large bowl, combine the 1 teaspoon lime peel, the lime juice, and honey; set aside.
If using baby watermelon, cut it in half crosswise; using a melon baller, scoop out flesh. Add watermelon balls or pieces to lime juice mixture. Add chopped peach and grapes; toss to coat. If desired, spoon fruit mixture back into watermelon halves and garnish with lime peel strips.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 75, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 19, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 1, vit. A (IU) 1020.4, vit. C (mg) 17.12, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 2, Potassium (mg) 245, calcium (mg) 20.19, iron (mg) 0.54, Fruit () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Roasted Garlic Polenta
1    head  garlic
1    teaspoon   olive oil
1    cup   yellow cornmeal
3/4   teaspoon   salt
Kale
2    teaspoons   olive oil
1    bunch  kale (about 1-1/4 pounds), tough stems removed, torn into bite-size pieces
1/4   teaspoon   salt
2    tablespoons   balsamic vinegar
Shrimp
1    pound   cleaned and deveined shrimp
2    tablespoons   olive oil
1/2   teaspoon   red pepper flakes
directions
Roasted Garlic Polenta:
Heat oven to 400 degrees . Slice off top 1/4 of a head of garlic, drizzle with olive oil and wrap in foil, cut-side up. Bake until tender, 45 to 55 minutes. Cool slightly. Unwrap and squeeze out cloves; set aside. Discard skins.
In saucepan, bring 4 cups of water to a boil. Slowly whisk in cornmeal. Stir until it begins to thicken, 1 minute. Reduce heat, cover and simmer 5 minutes. Add roasted garlic and salt.
Kale:
Meanwhile, heat olive oil on medium-high in a large skillet. Stir in kale; cook about 2 minutes. Add 1/2 cup water, reduce heat to medium-low, cover and cook until tender, 15 minutes. Stir in salt and vinegar. Keep warm.
Shrimp:
Toss shrimp with olive oil and red pepper flakes. Spread on a sheet tray; roast at 400 degrees for 8 to 10 minutes, or until pink, turning halfway. Serve with kale and polenta.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 425, Fat, total (g) 14, chol. (mg) 172, sat. fat (g) 2, carb. (g) 46, fiber (g) 6, pro. (g) 31, sodium (mg) 815, Percent Daily Values are based on a 2,000 calorie diet

ingredients
12      eggs
1/3   cup   mayonnaise
1/4   cup   cream cheese, at room temperature
2    teaspoons   Dijon mustard
1/3   cup   chopped chives, plus extra for garnish
2    ounces   smoked salmon, finely chopped
directions
Place eggs in a lidded pot and add enough water to cover eggs by 1 inch; cover. Bring to a boil. Turn off heat and let stand 10 minutes. Remove to a bowl filled with ice water; cool completely.
Peel eggs; discard shells. Halve eggs lengthwise. Remove yolks to a bowl. Place whites cut side up on a large platter.
Beat yolks, mayonnaise, cream cheese and Dijon mustard with a hand mixer until smooth. Stir in chives and salmon. Spoon some of the mixture into each egg white half. Garnish with chives.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 149, Fat, total (g) 12, chol. (mg) 226, sat. fat (g) 3, carb. (g) 1, fiber (g) 0, pro. (g) 9, sodium (mg) 185, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6      eggs
1    cup   milk
1    cup   all-purpose flour
1/3   cup   sugar
1/2   teaspoon   salt
2    tablespoons   butter
1    tablespoon   confectioners' sugar, for dusting
directions
Heat oven to 400 degrees F. Whisk together eggs, milk, flour, sugar and salt in large bowl.
Melt butter in oven-proof skillet, preferably 10-inch cast-iron pan, over medium heat. Using a pot holder, remove skillet from heat. Pour egg mixture into hot skillet.
Carefully transfer hot skillet to 400 degrees F oven and bake for 20 minutes or until pancake is golden and puffed.
Sift confectioners' sugar over top of pancake and serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 192, Fat, total (g) 8, chol. (mg) 171, sat. fat (g) 4, carb. (g) 23, fiber (g) 8, pro. (g) 7, sodium (mg) 208, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    small  ears of fresh sweet corn or 2 cups frozen whole kernel corn
1    pound   shelf-stable potato gnocchi
3/4   cup   half-and-half or light cream
1    3 ounce package  cream cheese, cut up
1/2   teaspoon each  salt, garlic powder and dried basil or oregano
1/4   teaspoon   freshly ground black pepper
3    cups   torn fresh arugula
    Crushed red pepper (optional)
directions
In Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Use tongs to transfer ears of corn (if using) to cutting board. Drain gnocchi and corn kernels (if using), reserving 1/2 cup of the pasta water. Do not rinse.
Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.
Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.
Variation
Change Up:
Replace the corn with 1 cup chopped red sweet pepper and/or add 12 oz cooked shrimp after tossing with gnocchi with the cream sauce.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 328, Fat, total (g) 13, chol. (mg) 40, sat. fat (g) 7, carb. (g) 46, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 8, vit. A (IU) 826.03, vit. C (mg) 4.72, Thiamin (mg) 0.07, Riboflavin (mg) 0.12, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 908, Potassium (mg) 234, calcium (mg) 100.97, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   beef flank steak or boneless beef sirloin
2    tablespoons   reduced-sodium soy sauce
1 - 1 1/2   teaspoons   Chinese five-spice powder
1    6 ounce carton  plain Greek yogurt
1    tablespoon   snipped fresh mint leaves
2    small  limes
    Fresh mint leaves
directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
Tip
Serving Suggestion:
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.

Tip
*
If using wooden skewers, soak in water 30 minutes before grilling.

Tip
Change up:
Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 8, chol. (mg) 74, sat. fat (g) 3, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 7.68, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 366, Potassium (mg) 404, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      grapefruit, peeled, pith removed, quartered, and seeded
3/4   cup   sugar
    Vanilla ice cream
    Prosecco or sparkling cider, chilled
    Grapefruit peel strips (optional)
directions
In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 208, Fat, total (g) 4, chol. (mg) 25, sat. fat (g) 3, carb. (g) 34, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 30, pro. (g) 2, vit. A (IU) 1306.28, vit. C (mg) 30.7, Thiamin (mg) 0.05, Riboflavin (mg) 0.08, Niacin (mg) 0.28, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 14.93, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 19, Potassium (mg) 208, calcium (mg) 58, iron (mg) 0.46, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    cups   sliced fresh peaches or frozen unsweetened peach slices, thawed and undrained
3    tablespoons   packed brown sugar
2    tablespoons   all-purpose flour
1/2   teaspoon   ground ginger
1    cup   fresh or frozen unsweetened blueberries, thawed
1/4   cup   water
8      gingersnaps
2/3   cup   quick-cooking rolled oats
1/4   cup   chopped pecans (optional)
2    tablespoons   butter, melted
1    cup   frozen light whipped dessert topping, thawed (optional)
directions
Preheat oven to 375 degrees F. In a large bowl toss together peach slices, brown sugar, flour, and ginger. Add blueberries and the water; toss to combine. Spoon fruit mixture into a 2-quart square baking dish. Bake, uncovered, for 20 minutes.
Meanwhile, place gingersnaps in a heavy plastic bag. Seal bag; using the flat side of a meat mallet or a rolling pin, crush cookies until in 1/4- to 1/2-inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well mixed. Sprinkle over partially baked fruit mixture.
Bake for 15 to 20 minutes more or until fruit is bubbly and topping is lightly browned. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped topping.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 153, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 2, carb. (g) 29, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 8, pro. (g) 2, vit. A (IU) 534.49, vit. C (mg) 7.09, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 68, Potassium (mg) 241, calcium (mg) 20.19, iron (mg) 0.9, Fruit () 0.5, Other Carb () 1.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), softened
2    6 - 8 ounce cartons  raspberry fat-free yogurt with sweetener
1 1/2   cups   sliced fresh strawberries
1 1/2   cups   chopped, pitted fresh peaches
1    cup   fresh blueberries
2    tablespoons   sliced almonds or walnuts, toasted
directions
In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Gradually beat in yogurt. In a large bowl combine strawberries, peaches, and blueberries.
Spoon half of the fruit mixture into four 10- to 12-ounce wide-mouth glasses or parfait glasses. Spoon half of the yogurt mixture onto fruit in glasses. Repeat layers. Top with nuts.
Tip
NUTRITION INFORMATION

Per Serving: cal. (kcal) 206, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 25, fiber (g) 4, pro. (g) 8, sodium (mg) 163, Milk () 0.5, Fruit () 1, Fat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   pomegranate juice
1/4   cup   sugar
1    teaspoon   grated orange zest
2      navel oranges
2      kiwifruits
1      large banana
1      Granny Smith apple
1      Red Delicious apple
1      large pear
1/2     pineapple
1/2   cup   pomegranate seeds
directions
Combine 1/3 cup pomegranate juice and 1/4 cup sugar in a medium saucepan. Bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and stir in 1 tsp grated orange zest. Let stand until cooled to room temperature. Combine segments from 2 navel oranges; 2 kiwifruits, peeled, halved and sliced; 1 large banana, sliced; 1 Granny Smith and 1 Red Delicious apple, cored and cut into 1/2-inch slices; 1 large pear, cored and cut into 1/2-inch slices; 1/2 pineapple, peeled, cored and cubed; and 1/2 cup pomegranate seeds (optional) in a bowl. Pour syrup over fruit and toss gently to coat.

ingredients
1    pound   skinless, boneless chicken breast halves, cut into 1-inch cubes
16      button mushrooms
8      green onions, cut into 1 1/2-inch pieces
4      firm, ripe plums or 3 peaches, cut into wedges
1/4   cup   balsamic vinegar
2    tablespoons   canola oil
1/4   teaspoon   salt and freshly ground pepper
directions
On 8 12-inch metal or bamboo skewers, alternately thread chicken, mushrooms, green onions and plums.
In a small bowl stir together vinegar and oil; brush on kabobs.
For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is cooked through, with no pink remaining, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on a grill rack over heat. Cover and grill as above.)
Transfer skewers to serving platter; sprinkle with salt and freshly ground pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 122, Fat, total (g) 4, chol. (mg) 33, sat. fat (g) 0, carb. (g) 7, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 14, vit. A (IU) 291.54, vit. C (mg) 7.09, Thiamin (mg) 0.06, Riboflavin (mg) 0.12, Niacin (mg) 6.91, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 114, Potassium (mg) 286, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      medium potatoes* (1 1/4 pounds total)
2      stalks celery, sliced (1 cup)
2      green onions, thinly sliced (1/4 cup)
1/2   cup   low-fat mayonnaise dressing
1/2   cup   light sour cream
2    tablespoons   fat-free milk
2    teaspoons   yellow mustard
1    teaspoon   snipped fresh dill weed or 1/4 teaspoon dried dill weed
1/4   teaspoon   salt
1      hard-cooked egg, chopped
    Lettuce leaves (optional)
directions
Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.
In a small bowl stir together the mayonnaise dressing, sour cream, milk, mustard, dill, and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.
Cover and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.
Tip
*Test Kitchen Tip:
Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and hold their shape after cooking. Tiny new potatoes, which are usually young round reds, also work well in salads.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 114, Fat, total (g) 4, chol. (mg) 32, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, sodium (mg) 251, Potassium (mg) 361, calcium (mg) 50.48, iron (mg) 0.72, Starch () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      uncooked bratwursts
4    ounces   smoked cheddar cheese or sharp cheddar cheese, shredded (1 cup)
1    tablespoon   mayonnaise or salad dressing
1 - 2      fresh jalapeno chile peppers, stemmed, seeded, and finely chopped*
4      hoagie buns, split
2    cups   packaged shredded cabbage with carrot (coleslaw mix)
1/3   cup   sour cream
1/3   cup   bottled salsa
1/4   cup   snipped fresh cilantro
2    teaspoons   lime juice
    Salt
    Ground black pepper
directions
In a large saucepan, cook brats in enough boiling water to cover for 10 minutes. Drain. Cool slightly. On a long side of each bratwurst, make a lengthwise slit almost to, but not through, the opposite side. In a food processor, combine cheese, mayonnaise, and chile peppers. Cover and process just until combined. Spoon some of the cheese mixture into each slit.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place the bratwursts, stuffed sides up, on the grill rack over the pan. Cover and grill for 10 to 15 minutes or until an instant-read thermometer inserted from one end into the center of each bratwurst registers 160 degrees F. Toast hoagie buns on the grill.
Meanwhile, in a small bowl, stir together shredded cabbage, sour cream, salsa, cilantro, and lime juice.
Serve bratwursts in buns. Spoon cabbage mixture over bratwursts.
Tip
*Test Kitchen Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 708, Fat, total (g) 40, chol. (mg) 89, sat. fat (g) 19, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13, pro. (g) 31, vit. A (IU) 1311.94, vit. C (mg) 20.08, Thiamin (mg) 0.4, Riboflavin (mg) 0.42, Niacin (mg) 3.16, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 1661, Potassium (mg) 147, calcium (mg) 464.45, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   cup   orange juice
2    tablespoons   sugar*
2    tablespoons   lemon juice or lime juice
1/2     of a medium orange, peeled, sectioned, and finely chopped
1/2     of a small lemon or lime, peeled, sectioned, and finely chopped
    Lemon, lime, and/or orange wedges (optional)
    Fresh mint sprigs (optional)
directions
In a small saucepan, combine orange juice and sugar. Cook and stir over medium heat just until sugar is dissolved. Remove from heat. Stir in lemon juice.
Pour into a 4-cup freezer container. Stir in chopped orange and chopped lemon. Freeze, uncovered, for 2 hours, stirring and scraping frozen mixture from sides of container every 20 minutes. Cover and freeze, without stirring, about 4 hours or until firm.
To serve, let stand at room temperature for 10 minutes. Using a metal spoon, scrape across surface; spoon into dessert dishes. If desired, serve with lemon wedges and/or fresh mint sprigs.
Tip
*Sugar Substitutes:
Choose from Splenda granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 113, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, fiber (g) 2, pro. (g) 1, sodium (mg) 2, Fruit () 1, Other Carb () 0, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
12    ounces   boneless pork chops, cut into thin bite-size strips
1/2   cup   bottled low-fat Asian salad dressing or bottled reduced-calorie Asian ginger salad dressing
4    ounces   packaged dry multigrain or whole wheat spaghetti
6    cups   packaged shredded broccoli slaw mix or packaged shredded cabbage with carrot (coleslaw mix)
1/4   cup   sliced almonds or chopped cashews, toasted
directions
In a medium bowl combine pork and 1/4 cup of the salad dressing. Cover and chill for at least 1 hour.
Cook pasta according to package directions. Drain and return to pot. Add remaining 1/4 cup salad dressing, tossing to coat.
Meanwhile, heat 1 1/2 teaspoon of the olive oil in a very large nonstick skillet over medium-high heat. Add half of the pork; cook and stir for 3 to 4 minutes or until browned and slightly pink in center. Remove from heat. Repeat with 1 1/2 teaspoons olive oil and the remaining pork. Transfer pork to pot with pasta, tossing to coat.
Add broccoli slaw mix to hot skillet. Cook and stir about 3 minutes or until just starting to wilt. Transfer to pasta mixture, tossing to mix well.
To serve, divide mixture among four shallow bowls or plates. Top with almonds.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 313, Fat, total (g) 8, chol. (mg) 54, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 8, pro. (g) 29, vit. A (IU) 3756.01, vit. C (mg) 109.2, Thiamin (mg) 0.79, Riboflavin (mg) 0.4, Niacin (mg) 7.94, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 172.88, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 544, Potassium (mg) 342, calcium (mg) 93, iron (mg) 3.12, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    tablespoons   pomegranate balsamic vinegar
3    tablespoons   honey
1/2   teaspoon   salt
1/4   teaspoon   black pepper
6    tablespoons   canola oil
1    tablespoon   chopped fresh sage
1    tablespoon   chopped parsley
1    teaspoon   chopped rosemary
1    pound   asparagus, trimmed
1      medium eggplant (about 1 lb), cut into 1/2-inch slices
1      large summer squash (about 8 oz), cut into 1/2-inch slices
1      sweet red pepper, seeded and cut into 1/2-inch strips
8    ounces   baby carrots, halved lengthwise
2      large shallots (about 6 oz), peeled and cut into 8 pieces
directions
In a small bowl, whisk together vinegar, honey, tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and rosemary. Set aside.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates.
Brush vegetables with dressing. Grill for about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)
To serve, arrange on a platter and drizzle with remaining dressing. Season with remaining tsp salt.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 239, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 1, carb. (g) 28, fiber (g) 6, pro. (g) 5, sodium (mg) 228, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   pounds   ground beef sirloin
2    teaspoons   Worcestershire sauce
1    tablespoon   snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2   teaspoon   kosher salt
1/4   teaspoon   freshly ground black pepper
2    tablespoons   olive oil
1 1/2   cups   thickly sliced button or cremini mushrooms
2      small red onions, sliced
1      red sweet pepper, stemmed, seeded, and cut into strips
1/3   cup   crumbled feta cheese
4      kaiser rolls, split and toasted
directions
In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
Serve burgers topped with vegetables and feta on toasted buns.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 652, Fat, total (g) 37, chol. (mg) 126, sat. fat (g) 13, carb. (g) 37, Monounsaturated fat (g) 17, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 3, sugar (g) 5, pro. (g) 41, vit. A (IU) 1238.87, vit. C (mg) 51.21, Thiamin (mg) 0.4, Riboflavin (mg) 0.74, Niacin (mg) 11.37, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 93.88, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 840, Potassium (mg) 832, calcium (mg) 159, iron (mg) 6.1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
directions
Combine 1/2 cup cooked pasta with 1 Tbs. black beans, 1 Tbs. corn, 1 Tbs. shredded Cheddar cheese, 4 grape tomatoes quartered, a few avocado slices, 1 tsp. olive oil, salt, and pepper to taste.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 295, Fat, total (g) 16, sat. fat (g) 3, carb. (g) 32, fiber (g) 7, sugar (g) 3, pro. (g) 8, sodium (mg) 400, calcium (mg) 79, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Tandoori Grilled Vegetables
1    cup   plain Greek yogurt
2    tablespoons   lemon juice
2    tablespoons   chopped fresh ginger
1    tablespoon   canola oil
1      clove garlic, chopped
1    teaspoon   salt
1    teaspoon   garam masala
1    teaspoon   turmeric
1    teaspoon   paprika
1/4   teaspoon   cayenne pepper
1      small head broccoli, cut into large florets (about 5 cups)
1/2     cauliflower, cut into large florets (about 4 cups)
2      medium firm-ripe tomatoes, each cut into 8 wedges
1      large yellow onion, cut into 16 wedges
8      wood skewers (soaked in cold water for at least 1 hour)
    Mint Raita
    Grilled naan bread (optional)
Mint Ralta
1    cup   plain Greek yogurt,
1/4     peeled seedless cucumber, shredded,
3    tablespoons   chopped fresh mint,
1    teaspoon   lemon juice
1/8   teaspoon   salt
directions
Tandoori Grilled Vegetables
In a large bowl, combine yogurt, lemon juice, ginger, oil, garlic, salt, garam masala, turmeric, paprika and cayenne. Whisk until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; simmer for 2 minutes. Drain and run under cold water. Pat dry.
Add broccoli, cauliflower, tomato and onion to yogurt mixture; stir gently to coat. Cover and refrigerate for 30 minutes.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Alternately thread broccoli, cauliflower, tomato wedges and onion onto wood skewers. Grill for about 2 to 3 minutes per side, until lightly charred. Remove to a serving platter.
Serve with Mint Raita and, if desired, grilled naan.
Mint Ralta
In a small bowl, combine 1 cup plain Greek yogurt, 1/4 peeled seedless cucumber, shredded, 3 tbsp chopped fresh mint, 1 tsp lemon juice and 1/8 tsp salt. Cover and refrigerate until serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 93, Fat, total (g) 3, chol. (mg) 2, sat. fat (g) 1, carb. (g) 12, fiber (g) 4, pro. (g) 7, sodium (mg) 406, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   cup   milk
1 1/2   teaspoons   loose green tea
1 1/2   cups   all-purpose flour
2    tablespoons   sugar
2    teaspoons   baking powder
1/4   teaspoon   baking soda
1/2   teaspoon   salt (reduce to 1/4 teaspoon if using all or part butter)
3      eggs, separated
1    6 ounce container  plain yogurt, 3/4 cup sour cream, or 3/4 cup buttermilk
1/2   cup   shortening and/or butter, melted and cooled
1    tablespoon   finely grated fresh ginger
1    recipe  Summer Peach Sauce
    Chopped fresh peaches (optional)
    Vanilla yogurt, creme fraiche, or whipped cream (optional)
    Chopped candied ginger and/or freshly grated nutmeg (optional)
Summer Peach Sauce
4      ripe medium peaches
3    tablespoons   lemon juice
2    tablespoons   cornstarch
1    tablespoon   chopped crystallized ginger or 1/4 teaspoon ground ginger
1/8   teaspoon   grated whole nutmeg
2    tablespoons   honey

directions
In a small saucepan heat milk over medium heat just until simmering (small bubbles on the surface); remove from heat. Place green tea in an infuser (or place on a 4-inch square of 100-percent-cotton cheesecloth and tie with 100-percent-cotton string.) Add tea to hot milk and steep for 5 minutes; remove tea and discard. Set milk aside to cool slightly.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt; set aside. In a medium bowl lightly beat egg yolks with a whisk. Whisk in the warm milk, yogurt, shortening, and fresh ginger. Add yolk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
In a clean large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form(tips stand straight). Stir a spoonful of whites into batter to lighten. Gently fold in the remaining whites.
Add batter to a preheated, lightly greased Belgian or regular waffle baker according to manufacturer's directions. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with the remaining batter. Serve warm with Summer Peach Sauce. If desired, garnish with chopped peaches, yogurt, and/or candied ginger.
Summer Peach Sauce
Peel and chop peaches; set 1 chopped peach (3/4 cup) aside. Place the remaining chopped peaches in a small saucepan. Using a potato masher, mash peaches in saucepan. Stir in lemon juice, cornstarch, ginger, and nutmeg. Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir for 2 minutes. Remove from heat. Stir in the reserved 3/4 cup chopped peach and the honey. Serve warm or at room temperature. Makes about 2-1/2 cups sauce.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 216, Fat, total (g) 11, chol. (mg) 49, sat. fat (g) 3, carb. (g) 26, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 11, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 4.72, Thiamin (mg) 0.15, Riboflavin (mg) 0.19, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 217, Potassium (mg) 198, calcium (mg) 111.06, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   rotini
1/2   cup   chopped walnuts
1/2   pound   zucchini, diced into 2 x 1/2-inch pieces
1/2   pound   summer squash, cut into 2 x 1/2-inch pieces
3    tablespoons   olive oil
1/8   teaspoon   pepper
1/2   teaspoon   salt
1    15 1/2ounce can  garbanzo beans, drained and rinsed
1/4   cup   fresh mint, chopped
3/4   cup   shredded Parmesan
directions
Bring a pot of lightly salted water to a boil. Add rotini and cook 8 to 10 minutes. Drain, place in a bowl with 1 tablespoon olive oil and set aside.
Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
Heat remaining 2 tablespoons of olive oil in the same pan on medium-high. Add zucchini, summer squash, black pepper and 1/4 teaspoon salt and cook 5 minutes until slightly tender but still crisp; stir frequently. Add garbanzo beans and walnuts and heat through, about 2 minutes.
Add vegetable mixture to drained pasta with remaining 1/4 teaspoon salt, mint and 1/2 cup of Parmesan. Stir to combine, then top with remaining Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 523, Fat, total (g) 18, chol. (mg) 7, sat. fat (g) 4, carb. (g) 71, fiber (g) 7, pro. (g) 20, sodium (mg) 460, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   80-percent-lean ground beef
2    tablespoons   coarsely ground black pepper
3    tablespoons   olive oil
4    cups   assorted sliced mushrooms, such as cremini, button, and/or oyster
3    tablespoons   minced shallots
3    cloves  garlic, minced
1    tablespoon   all-purpose flour
1/2   cup   Merlot or other dry red wine
1/2   cup   beef broth
1    teaspoon   snipped fresh thyme
2    tablespoons   Cognac or brandy
2    tablespoons   cold unsalted butter
    Kosher salt
    Ground black pepper
2 - 3    cups   arugula or watercress
6      Dutch-crunch rolls or other hamburger buns, split and toasted
1/2   cup   crumbled blue cheese (2 ounces)
directions
Shape beef into six 3/4-inch-thick patties. Sprinkle one side of each patty with coarsely ground black pepper, gently pressing pepper into meat. Cover; chill for at least 30 minutes or up to 24 hours.
In a large skillet heat oil over medium-high heat; add mushrooms. Cook without stirring for 3 to 4 minutes or until golden. Stir in shallots and garlic; cook and stir for 2 to 3 minutes more. Sprinkle with flour, stirring to coat.
Add wine; stir to scrape up browned bits from the bottom of the pan. Bring to boiling; reduce heat to medium-low. Simmer for 3 to 4 minutes or until nearly dry. Stir in broth and thyme. Return to boiling; reduce heat. Simmer for 2 to 3 minutes or until thickened. Remove from heat; carefully add Cognac and butter. Return to heat; stir until butter is melted. Season to taste with salt and ground black pepper. Keep warm.
Season patties with salt. For a charcoal or gas grill, grill patties on the rack of a covered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F to 165 degrees F),* turning once halfway through grilling.
To serve, place arugula on bun bottoms. Top with patties and mushroom mixture. Sprinkle with blue cheese. Add bun tops.
Tip
*TEST KITCHEN TIP:
The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 699, Fat, total (g) 46, chol. (mg) 126, sat. fat (g) 18, carb. (g) 28, Monounsaturated fat (g) 21, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 4, pro. (g) 35, vit. A (IU) 437.31, vit. C (mg) 3.54, Thiamin (mg) 0.31, Riboflavin (mg) 0.69, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 3.54, sodium (mg) 629, Potassium (mg) 787, calcium (mg) 181.74, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Pork
1      boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
1    teaspoon   seasoned salt
1    teaspoon   paprika
2    tablespoons   canola oil
Sauce
1    teaspoon   canola oil
1      small onion, diced
1    cup   vinegar
3/4   cup   ketchup
1/3   cup   packed light-brown sugar
2    tablespoons   spicy brown mustard
8      seedless sandwich buns
directions
Pork
Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.
Sauce
Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.
Transfer pork to slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Meanwhile, prepare Coleslaw.
Remove pork from slow cooker and allow to cool slightly. With 2 forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, topping with coleslaw, if desired.
Note
Coleslaw
In a medium bowl, whisk together 3/4 cup light mayo, 3 tablespoons cider vinegar, 1 tablespoon sugar, 1/4 teaspoon each celery salt and black pepper. Stir in 1 bag (1 pound) deli shredded coleslaw mix. Refrigerate until serving.

Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 485, Fat, total (g) 13, chol. (mg) 124, sat. fat (g) 4, carb. (g) 39, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 50, vit. A (IU) 254.14, vit. C (mg) 1.75, Thiamin (mg) 1.66, Riboflavin (mg) 1.29, Niacin (mg) 22.58, Pyridoxine (Vit. B6) (mg) 1.49, Folate (µg) 43.66, Cobalamin (Vit. B12) (µg) 1.73, sodium (mg) 679, Potassium (mg) 852, calcium (mg) 67, iron (mg) 3.59, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   butter, softened
1    cup   granulated sugar
3    tablespoons   vegetable oil
2      eggs
1 1/2   cups   all-purpose flour
1/2   teaspoon   baking soda
1/4   teaspoon   salt
1/2   cup   sour cream
1 1/2   teaspoons   vanilla
1/4   cup   chocolate liqueur
1    recipe  White Frosting, recipe below
White Frosting
1/2   cup   butter
1/4   cup   chocolate liqueur
2    tablespoons   whipping cream
1 1/2   teaspoons   vanilla
1    16 ounce box  powdered sugar

directions
Heat oven to 325 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups.
In large mixing bowl beat 1/2 cup butter, granulated sugar, and oil with electric mixer on medium speed to combine. Add eggs one at a time, mixing well after each addition.
In separate bowl whisk together flour, baking soda, and salt; set aside.
Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and 1-1/2 teaspoons vanilla; blend.
Fill lined cups three-quarters full. Bake 20 minutes or until a toothpick inserted in centers comes out clean.
Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks.
Pour 1/4 cup chocolate liqueur in shallow bowl. Dip tops of cupcakes in the liqueur. Frost cupcakes with White Frosting using a pastry bag fitted with star tip, or use a spoon to dollop frosting. Top each cupcake with a raspberry or blackberry. Makes 18 cupcakes.
White Frosting
In large mixing bowl beat butter, liqueur, whipping cream, and vanilla with electric mixer on medium-high speed. Beat in powdered sugar until combined.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 342, Fat, total (g) 15, chol. (mg) 56, sat. fat (g) 8, carb. (g) 48, fiber (g) 1, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.77, sodium (mg) 153, calcium (mg) 20.19, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   hangar or sirloin steak
1    tablespoon   red wine vinegar
2    tablespoons   olive oil
1/2   teaspoon   plus a pinch kosher salt
1/4   teaspoon   plus a pinch black pepper
1      cucumber, peeled and chopped
1    cup   low-fat plain Greek yogurt
4    tablespoons   chopped dill
1    pound   small carrots, peeled
4      small whole-wheat pita pockets, warmed and halved
directions
Combine steak, vinegar, 1 tablespoon oil, 1/2 teaspoon salt and teaspoon pepper in a large resealable plastic bag. Marinate steak 15 minutes at room temperature.
Meanwhile, in a medium bowl, stir together cucumber, yogurt and 2 tablespoons dill to make tzatziki sauce. Reserve.
Preheat the oven to 400 degrees . Toss carrots with remaining oil, salt and pepper. Roast on a foil-lined rimmed baking sheet until tender and caramelized, 15 to 20 minutes; toss with remaining dill.
Heat a grill pan or saute pan over medium-high heat. Cook steak, turning every 2 minutes, 8 to 12 minutes for medium rare, depending on thickness. Let rest on a cutting board 5 minutes before slicing thinly against the grain.
Fill pita halves with steak and tzatziki sauce; serve with carrots.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 432, Fat, total (g) 16, sat. fat (g) 4.8, carb. (g) 37, fiber (g) 7, pro. (g) 36, sodium (mg) 615, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   tub style cream cheese
2    tablespoons   prepared horseradish
8    slices  country-style bread
2    tablespoons   olive oil
1    tablespoon   red wine vinegar
2    cups   baby arugula or baby kale
1      large apple, cored and very thinly sliced
6    ounces   sliced fully cooked ham
6    ounces   sliced cooked chicken breast
directions
In a small bowl combine cream cheese and horseradish. In a large bowl combine 1 tablespoon of the olive oil and the red wine vinegar. Add arugula and apple slices and toss to coat. Spread cream cheese mixture one side of each bread slice. Top four of the spread slices with ham, chicken, and apple and arugula mixture; add remaining bread slices, spread side down. Brush outside of bread slices with remaining 1 tablespoon olive oil.
Place sandwiches (half at a time, if necessary) in a very large skillet or griddle; Cook about 6 minutes over medium heat or until bread is toasted, turning once.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 531, Fat, total (g) 20, chol. (mg) 74, sat. fat (g) 6, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 14, pro. (g) 28, vit. A (IU) 479.56, vit. C (mg) 7.88, Thiamin (mg) 0.61, Riboflavin (mg) 0.35, Niacin (mg) 9.58, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 100.47, Cobalamin (Vit. B12) (µg) 0.32, sodium (mg) 996, Potassium (mg) 353, calcium (mg) 107, iron (mg) 4.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   beef flank steak or boneless beef sirloin
2    tablespoons   reduced-sodium soy sauce
1 - 1 1/2   teaspoons   Chinese five-spice powder
1    6 ounce carton  plain Greek yogurt
1    tablespoon   snipped fresh mint leaves
2    small  limes
    Fresh mint leaves
directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
Tip
Serving Suggestion:
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.

Tip
*
If using wooden skewers, soak in water 30 minutes before grilling.

Tip
Change up:
Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 8, chol. (mg) 74, sat. fat (g) 3, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 7.68, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 366, Potassium (mg) 404, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   cup   all-purpose flour
1    teaspoon   salt
1/2   teaspoon   ground black pepper
1 1/2   pounds   boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1    tablespoon   olive oil
1    tablespoon   unsalted butter
    Smoked Spanish or regular paprika
Romesco Dipping Sauce
2      large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1    cup   day old crusty bread, cubed
3/4   cup   chopped fresh tomato (1 large)
1/3   cup   sliced natural almonds, toasted
3    tablespoons   sherry vinegar
3      cloves garlic, minced
1/2   teaspoon   smoked Spanish or regular paprika
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
1/4   cup   olive oil
directions
Romesco Dipping Sauce:
For sauce, preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).
Tip
You can prepare the sauce ahead of time. Cover and chill up to 3 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 247, Fat, total (g) 12, chol. (mg) 51, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 20, vit. A (IU) 291.54, vit. C (mg) 27.16, Thiamin (mg) 0.16, Riboflavin (mg) 0.17, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 416, Potassium (mg) 292, calcium (mg) 40.39, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      medium onion, finely chopped (1/2 cup)
1      clove garlic, minced
2    tablespoons   margarine or butter
1    teaspoon   chili powder
1/4     ground cumin
1/4   teaspoon   ground red pepper
6      medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
    Shredded lettuce (optional)
    Chopped tomato (optional)
    Avocado slices (optional)
directions
In a small saucepan cook onion and garlic in melted margarine or butter until tender. Stir in the chili powder, cumin, and ground red pepper. Cook for 1 minute. Brush half of the onion mixture over chicken.
Grill chicken on an uncovered grill directly over medium coals for 6 minutes. Turn chicken; brush with remaining onion mixture. Grill for 6 to 8 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning once and brushing with remaining onion mixture.) Serve with shredded lettuce, chopped tomato, and avocado slices, if desired. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 163, Fat, total (g) 7, chol. (mg) 59, sat. fat (g) 2, carb. (g) 2, pro. (g) 22, sodium (mg) 103, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6    squares  low-fat honey graham crackers, finely crushed (1/2 cup)
2    tablespoons   margarine, melted
1    teaspoon   sugar
1    4 ounce package  sugar-free low-calorie lime-flavored gelatin
3/4   cup   boiling water
1    16 ounce container  fat-free cottage cheese (1-3/4 cups)
1    8 ounce container  fat-free cream cheese, softened
1    8 ounce container  frozen fat-free whipped dessert topping, thawed
    Key Limes or limes, cut in wedges (optional)
directions
In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 147, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 4, pro. (g) 10, vit. A (IU) 437.31, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.14, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 410, Potassium (mg) 86, calcium (mg) 70.68, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8      eggs
1/3   cup   milk
1/2   teaspoon   ground cumin
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
1    tablespoon   butter
2      medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
1      green onion, sliced
2    cups   baby spinach
    Fresh Italian (flat-leaf) parsley
    Bottled hot pepper sauce (optional)
directions
In a medium bowl whisk together eggs, milk, cumin, salt and pepper; set aside.
In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.
Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve at once. Pass bottled hot pepper sauce.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 258, Fat, total (g) 13, chol. (mg) 381, sat. fat (g) 5, carb. (g) 20, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 15, vit. A (IU) 13050.15, vit. C (mg) 11.6, Thiamin (mg) 0.11, Riboflavin (mg) 0.55, Niacin (mg) 0.57, Pyridoxine (Vit. B6) (mg) 0.34, Folate (µg) 113.43, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 390, Potassium (mg) 465, calcium (mg) 140, iron (mg) 3.46, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   all-purpose flour
1    tablespoon   fresh thyme leaves or 1 1/2 teaspoons dried thyme, crushed
1 3/4   teaspoons   poultry seasoning
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
2    tablespoons   vegetable oil
3    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
2    cups   chicken broth
1 1/2   cups   sliced carrots (3 medium)
1 1/2   cups   sliced celery (3 stalks)
1    cup   chopped leeks (3 medium) or chopped onion (1 large)
1    cup   sliced fresh mushrooms
1    cup   frozen peas
1    cup   half-and-half, light cream, or milk
1/2   of a 15-ounce package (1 crust)  rolled refrigerated unbaked piecrust
directions
In a large resealable plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat.
In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5- to 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks, and mushrooms to chicken in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl combine the remaining 1/4 cup flour and the half-and-half; stir into mixture in cooker. Cover and cook about 30 minutes more or until thickened.
Meanwhile, preheat oven to 450 degrees F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown.
To serve, top each serving of chicken mixture with a baked piecrust wedge.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 439, Fat, total (g) 20, chol. (mg) 177, sat. fat (g) 7, carb. (g) 27, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 37, vit. A (IU) 4615.89, vit. C (mg) 7.43, Thiamin (mg) 0.31, Riboflavin (mg) 0.48, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.87, Folate (µg) 51.05, Cobalamin (Vit. B12) (µg) 1.19, sodium (mg) 632, Potassium (mg) 681, calcium (mg) 77, iron (mg) 2.59, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      stalk celery, finely chopped
1      small onion, finely chopped (1/3 cup)
1    tablespoon   olive oil
1      egg, beaten
1/4   cup   mayonnaise or salad dressing
1/2   teaspoon   dry mustard
1/4   teaspoon   garlic powder
1/4   teaspoon   onion powder
1/4   teaspoon   ground red pepper
1 1/2   cups   soft French bread crumbs
8    ounces   fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups)
3    tablespoons   finely chopped red sweet pepper
3    tablespoons   olive oil
    Purchased tartar sauce
3    tablespoons   finely chopped green sweet pepper
directions
Cook celery and onion in the 1 tablespoon olive oil in a skillet until tender; cool slightly.
Combine egg, mayonnaise or salad dressing, dry mustard, garlic powder, onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes.
Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 8 appetizer servings or 4 main course servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 101, Fat, total (g) 8, chol. (mg) 43, sat. fat (g) 1, carb. (g) 3, fiber (g) 0, pro. (g) 4, vit. A (RE) 41.21, vit. C (mg) 7.09, sodium (mg) 136, calcium (mg) 20.19, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      eggs
8    ounces   hot or sweet Italian sausage (remove casings if present)
4    7 inches   Greek flatbread or pita bread rounds
1    cup   pizza sauce or thick marinara sauce
1/2   cup   shredded mozzarella cheese (2 oz.)
1/2   cup   shredded cheddar cheese (2 oz.)
1/2   cup   thinly sliced red onion
4    cups   torn arugula
1    tablespoon   olive oil
1    teaspoon   lemon juice
1 - 2    tablespoons   grated Parmesan cheese
1/8   teaspoon   each salt and ground black pepper
directions
Let eggs stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
Meanwhile, place flatbreads directly on oven rack. Bake for 4 to 6 minutes or until lightly toasted, turning once. Arrange flatbreads on the prepared baking sheet. Increase oven to 450 degrees F.
Spread one-fourth of the pizza sauce over each flatbread. Sprinkle with mozzarella and cheddar cheeses, cooked sausage, and onion. Break an egg into a small dish*; make a small indentation in the center of one pizza and pour the egg into the indentation. Repeat with the remaining eggs and pizzas. Bake in the 450 degrees F oven for 12 to 15 minutes or until egg whites are set and yolks begin to thicken.
In a medium bowl toss together arugula, oil, lemon juice, salt, and pepper. Sprinkle arugula mixture with Parmesan cheese; serve with pizzas.
Tip
*Tip:
* This is in case the yolk breaks when you crack the egg. If it does, start over with another egg.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 593, Fat, total (g) 30, chol. (mg) 250, sat. fat (g) 12, carb. (g) 45, Monounsaturated fat (g) 14, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 30, vit. A (IU) 1360.53, vit. C (mg) 11.81, Thiamin (mg) 0.68, Riboflavin (mg) 0.69, Niacin (mg) 5.33, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 129.02, Cobalamin (Vit. B12) (µg) 1.34, sodium (mg) 1122, Potassium (mg) 617, calcium (mg) 383.68, iron (mg) 4.14, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6    ounces   dried cavatelli or penne pasta
2    medium  tomatoes, peeled, seeded, and chopped
1/2   cup   crumbled feta cheese (2 ounces)
1/3   cup   bottled reduced-calorie Italian salad dressing
1/4   cup   sliced green onions
2    tablespoons   sliced pitted ripe olives
6    cups   torn fresh spinach
    Cracked black pepper
directions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain. In a large bowl, combine the pasta, tomatoes, feta cheese, salad dressing, green onions, and olives. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
To serve, arrange spinach on a large serving platter; spoon pasta mixture over spinach. Sprinkle with cracked pepper. Makes 8 to 12 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 118, Fat, total (g) 3, chol. (mg) 7, sat. fat (g) 1, carb. (g) 19, fiber (g) 2, pro. (g) 5, sodium (mg) 260, Vegetables () 1, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
3      garlic cloves
3      medium tomatoes, stemmed
2      ears corn, husked
1/2     medium white onion, halved
1      jalapeno, stemmed
1/2   cup   chopped cilantro
2    tablespoons   fresh lime juice
3/4   teaspoon   kosher salt
1/4   cup   low-fat plain yogurt
4    teaspoons   water
4      cod fillets (about 1 1/4 pounds)
1/4   teaspoon   black pepper
8      corn tortillas, warmed
1      avocado, diced
directions
Lightly coat a grill with cooking spray, then heat to medium high. Loosely wrap garlic in aluminum foil and place on grill with tomatoes, corn, onion and jalapeno. Cook, turning occasionally, until vegetables are slightly charred, about 5 minutes.
Pulse garlic, tomatoes, onion and jalapeno in a food processor until chunky. Transfer to a medium bowl and let cool. Cut corn kernels from cobs and stir into vegetable mixture with cilantro, lime juice and 1/2 teaspoon salt. Cover and chill.
Combine yogurt and water. Season cod with pepper and remaining salt and lightly coat both sides with cooking spray. Grill until cooked through and flaky, about 3 minutes a side. Divide fish among tortillas and serve with half the salsa (refrigerate remainder for up to 5 days), yogurt sauce and avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 321, Fat, total (g) 8, sat. fat (g) 1.4, carb. (g) 33, fiber (g) 7, pro. (g) 31, sodium (mg) 487, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick olive oil cooking spray
8    slices  whole wheat bread or 2 whole wheat pita bread rounds, halved crosswise and split horizontally
4    cups   fresh baby spinach leaves
8      thin tomato slices (1 medium tomato)
1/8   teaspoon   freshly ground black pepper
1/4   cup   thinly sliced red onion
2    tablespoons   shredded fresh basil leaves
1/2   cup   crumbled feta cheese (2 ounces)
directions
Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray; set aside.
Place 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among bread slices or pita pieces. Top spinach with tomato slices. Sprinkle with pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with remaining bread slices or pita pieces. Press down firmly.
Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy plate on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1 to 2 minutes more or until bread is toasted.)
NUTRITION INFORMATION

Per Serving: cal. (kcal) 189, Fat, total (g) 6, chol. (mg) 17, sat. fat (g) 3, carb. (g) 25, fiber (g) 5, pro. (g) 10, sodium (mg) 471, Vegetables () 1.5, Starch () 1.5, Medium-Fat Meat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)
directions
1. 
Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
2. 
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
Note
Dietary exchanges:
2 starch, 3 very lean meat, 2 fat.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 258, Fat, total (g) 12, chol. (mg) 95, sat. fat (g) 7, carb. (g) 8, fiber (g) 0, pro. (g) 27, sodium (mg) 725, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1    teaspoon   finely shredded orange peel
1/3   cup   orange juice
2    teaspoons   olive oil
3/4   teaspoon   snipped fresh rosemary
3/4   teaspoon   snipped fresh sage
1    clove  garlic, minced
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper

directions
Combine orange peel, orange juice, olive oil, rosemary, sage, garlic, salt and pepper. Pour over chicken in a resealable plastic bag set in a shallow dish; seal bag.
Marinate in refrigerator for 6 to 12 hours. Makes about 5 (1 tablespoon) servings.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 25, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 2, fiber (g) 0, pro. (g)0, vit. A (IU) 48.59, vit. C (mg) 8.86, sodium (mg) 117, Potassium (mg) 39, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    4 ounce package  (2 shells) 8-inch Italian bread shells (Boboli)
1 1/2   teaspoons   light mayonnaise or salad dressing
1 1/2   teaspoons   Dijon-style mustard
1/2 - 1    teaspoon   prepared horseradish
6    ounces   thinly sliced cooked roast beef
1/4   cup   bottled roasted red sweet peppers, cut into 1/4-inch-wide strips
2    ounces   thinly sliced Monterey Jack cheese
2    cups   watercress, tough stems removed
directions
Preheat oven to 350 degrees F. Wrap bread shells tightly in foil. Bake for 10 minutes or until warmed through.
In a small bowl, combine mayonnaise, mustard, and horseradish. Spread one side of each bread shell with mayonnaise mixture. Top each with roast beef, sweet pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Slice each sandwich in half crosswise to serve.
Make Ahead Tip
Make-Ahead Tip:
Wrap sandwiches tightly in plastic wrap and refrigerate for up to 24 hours.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 210, Fat, total (g) 8, chol. (mg) 38, sat. fat (g) 3, carb. (g) 14, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, pro. (g) 20, vit. A (IU) 874.62, vit. C (mg) 32.48, Thiamin (mg) 0.13, Riboflavin (mg) 0.22, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.79, sodium (mg) 312, Potassium (mg) 191, calcium (mg) 161.55, iron (mg) 1.98, Starch () 1, Lean Meat () 2.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Stew
1/2   pound   green beans, trimmed and cut into 2-inch pieces
2    pounds   tomatoes, cored, seeded and cut into 1-inch chunks
1    teaspoon   chopped fresh rosemary
1/4   cup   white balsamic vinegar
2      ears corn, kernels cut from cobs (2 cups)
1    tablespoon   instant polenta
1      package (20 ounces) sweet Italian turkey sausage
    Fresh basil to garnish (optional)
Polenta
3/4   teaspoon   salt
1    cup   instant polenta
2    tablespoons   grated Parmesan cheese
directions
Stew
Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, 4 minutes. Transfer to a slow cooker.
Top sausages with green beans, tomatoes and chopped rosemary. Whisk balsamic together with 3/4 cup water. Pour into slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Polenta
Just before slow cooker is finished, bring 2 cups water and salt to a boil. While whisking, add 1 cup instant polenta in a steady stream. Continue to cook, whisking, for 5 minutes. Remove from heat and stir in Parmesan cheese.
Uncover slow cooker. Carefully remove sausage to cutting board. Stir corn kernels and 1 tablespoon instant polenta into slow cooker. Cover. Slice sausages and stir into stew. Serve stew over polenta; garnish with fresh basil, if desired.
Tip
For easier cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 350, Fat, total (g) 11, chol. (mg) 57, sat. fat (g) 3, carb. (g) 41, fiber (g) 5, pro. (g) 23, sodium (mg) 927, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8    strips   turkey bacon
1/2   cup   hummus with Greek yogurt (such as Eat Well Enjoy Life)
4    slices  slices multigrain bread, toasted
4      romaine lettuce leaves
1    large tomato,  cut into 8 slices
directions
Heat oven to 400 degrees . Place bacon strips on a rimmed baking sheet fitted with a wire rack. Bake at 400 degrees for 17 minutes, until crisp.
Spread each toast slice with 2 tbsp of the hummus; top with lettuce, 2 tomato slices and 2 bacon strips.
Tip
For easy cleanup:
Line baking pan with foil.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 220, Fat, total (g) 11, chol. (mg) 30, sat. fat (g) 2, carb. (g) 21, fiber (g) 4, pro. (g) 11, sodium (mg) 645, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/4   pounds   turkey breast tenderloin, cut into 1-inch pieces
1    14 1/2ounce can  diced tomatoes, undrained
1    cup   chopped onion (1 large)
3/4   cup   chopped green sweet pepper (1 medium)
1/2   cup   reduced-sodium chicken broth
3    tablespoons   tomato paste
2    teaspoons   ground cumin
2    teaspoons   chili powder
1/2   teaspoon   ground black pepper
1/4   teaspoon   salt
4    6 inches   corn tortillas, cut into 1/4-inch-thick-strips
    Nonstick cooking spray
1/8   teaspoon   salt
1/4   cup   plain nonfat Greek yogurt
2    tablespoons   salsa
1      avocado, halved, seeded, peeled, and sliced
2      fresh limes, cut into wedges
directions
in a 3 1/2- or 4-quart slow cooker combine turkey, tomatoes, onion, sweet pepper, broth, tomato paste, cumin, chili powder, black pepper, and the 1/4 teaspoon salt.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
Meanwhile, preheat oven to 400 degrees F. Spread tortillas on a large baking sheet; coat with cooking spray. Sprinkle with the 1/8 teaspoon salt; toss and spread into an even layer. Bake for 8 to 12 minutes or until golden, tossing once halfway through baking.
To serve, ladle stew into serving bowls. Top each serving with yogurt and salsa. Garnish each serving with tortilla strips, avocado, and a lime wedge.
Tip
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your stew is finished cooking, ladle your stew out of your slow cooker and dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 353, Fat, total (g) 7, chol. (mg) 88, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 9, pro. (g) 41, vit. A (IU) 1166.17, vit. C (mg) 49.6, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 1.21, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 746, Potassium (mg) 1094, calcium (mg) 121.16, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet