Grab your muffin tin for this fun, kid-friendly appetizer recipe. A nest of spaghetti is the base for the adorable meatball pies.

INGREDIENTS
Nonstick cooking spray
4 - ounces whole grain or multigrain thin spaghetti, broken in half
1 - egg, lightly beaten
1/3 - cup grated Parmesan cheese
1 - tablespoon milk
1 - 12 ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
1/2 0 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
1/2 - cup shredded reduced-fat Italian cheese blend (2 ounces)

DIRECTIONS
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cook pasta according to package directions; drain.
Meanwhile, in a large bowl combine the next three ingredients (through milk). Stir in cooked pasta. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups. Add meatballs and top with pasta sauce.

Bake 15 minutes. Sprinkle with cheese. Bake 2 minutes more or until meatballs are heated through and cheese is melted. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.

NUTRITION FACTS (Mini Spaghetti and Meatball Pies)
Per serving: 283 kcal , 11 g fat (4 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 83 mg chol. , 719 mg sodium , 22 g carb. , 3 g fiber , 4 g sugar , 21 g pro.

These family favorite shells are like individual cheese lasagnas. Mozzarella, ricotta, and Parmesan cheese combine with chopped spinach to create a rich, creamy pasta filling. After a hearty topping of marinara and a dash of freshly shredded mozzarella cheese, the stuffed shells can be frozen up to 1 month. 

INGREDIENTS
12 - dried jumbo shell pasta
1 - 10 ounce package frozen chopped spinach, thawed
2 - eggs
1 - 8 ounce package shredded mozzarella cheese (2 cups)
1 - cup ricotta cheese
1/4 - cup shredded Parmesan cheese
1 - 26 ounce jar pasta sauce

DIRECTIONS
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

For filling, in a medium bowl beat eggs. Stir in spinach, 1 1/2 cups of the mozzarella cheese, ricotta cheese, and Parmesan cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in a 2-quart square baking dish. Pour pasta sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

Cover with plastic wrap, then with foil. Freeze for up to 1 month. To serve, let stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap; cover with foil. Bake for 1 1/2 hours. Remove foil. Bake 15 minutes more or until heated through (165 degrees F).

FROM THE TEST KITCHEN
ICONS
quick meatless

TIME
3

NUTRITION FACTS (Spinach Three Cheese Stuffed Pasta Shells)
Per serving: 508 kcal , 24 g fat (13 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 168 mg chol. , 1347 mg sodium , 39 g carb. , 6 g fiber , 12 g sugar , 34 g pro.

Highlight white beans in a stellar summer dip costarring fresh garlic, olive oil, basil, and a pinch of crushed red pepper.

INGREDIENTS
1 - 15 ounce can white beans, rinsed and drained
1/4 - 1/3 - cup olive oil
4 - 5 - cloves garlic, sliced
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
1/4 - cup chopped fresh basil
1 - teaspoon olive oil
Pinch crushed red pepper
Assorted fresh vegetables
Toasted baguette slices

DIRECTIONS
In a food processor combine white beans, olive oil, garlic, salt and pepper. With machine running, drizzle in olive oil until desired consistency.

Stir in basil. Sprinkle with crushed red pepper and drizzle with additional olive oil. Serve as a dip with crackers or crudites For a spread continue processing mixture while drizzling in additional olive oil.

FROM THE TEST KITCHEN
Garlic flavor will increase the longer the dip stands.

NUTRITION FACTS (Garlicky White Bean Dip)
Per serving: 92 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 164 mg sodium , 7 g carb. , 2 g fiber , 0 g sugar , 3 g pro.

This fun and hearty pull-apart bread is prime game-day food.

INGREDIENTS
8 - ounces bulk Italian sausage
1/4 - cup finely chopped onion
3 1/4 - 3 3/4 - cups all-purpose flour
1 - package active dry yeast
2 - teaspoons dried Italian seasoning, crushed
1 - cup milk
1/3 - cup butter
1/4 - cup sugar
3/4 - teaspoon salt
1 - egg
1 1/2 - cups shredded fontina cheese (6 ounces)
1 1/2 - cups shredded mozzarella cheese (6 ounces)
1/2 - cup finely shredded Parmesan cheese (2 ounces)
1 - cup basil pesto

DIRECTIONS
In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.

In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. 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 stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350 degrees F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.

Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.

Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Get your fill of healthy fats with these five variations of stuffed avocados.

INGREDIENTS
1 - avocado
Toppings as desired (see directions)

DIRECTIONS

BREAKFAST
Halve avocado vertically, remove pit. Fill with 2 tablespoons scrambled eggs, 1 tablespoon crumbled bacon, 2 tablespoons shredded cheddar cheese and garnish with chives.

POKE SALAD
Halve avocado vertically, remove pit. Fill with 1/4 cup mild or spicy poke salad and garnish with black and/or white sesame seeds, toasted.

SOUTHWEST
Halve avocado vertically, remove pit. Fill with 2 tablespoons shredded, cooked chicken, 1 tablespoon canned black beans, drained and rinsed, 1 tablespoon finely chopped mango, 2 teaspoons finely chopped cilantro leaves. Serve with a squeeze of lime and sprinkle with chile-lime seasoning.

BLT
Halve avocado vertically, remove pit. Fill with 2 tablespoons crumbled bacon, 2 tablespoons finely shredded lettuce,4 grape or cherry tomatoes, quartered, and drizzle with mayonnaise.

SMOKED SALMON
Halve avocado vertically, remove pit. Fill with 1/4 cup cottage cheese, 1 ounce lox-style smoked salmon, 4 thin red onion wedges, and garnish with fresh dill. Sprinkle with salt and pepper to taste.

Looking for a dinner delivery featuring fish and fresh veggies? Look no further! Seasoned with bay leaves, these fish fillets are accompanied by fresh asparagus and cherry tomatoes.

INGREDIENTS
1 - pound fresh or frozen white fish fillets (such as tilapia, cod, or perch), 1/2 to 1 inch thick
1 - pound fresh asparagus, trimmed
1 - cup cherry or grape tomatoes
2 - tablespoons olive oil
1/2 - teaspoon kosher salt
1/4 - teaspoon black pepper
8 - fresh bay leaves, folded and rolled to release fragrant oils
Crusty bread slices
Lemon wedges

DIRECTIONS
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Preheat oven to 425 degrees F. Arrange fish in a 15x10-inch baking pan, tucking under any thin edges. Place asparagus and tomatoes around fish. Drizzle with oil and sprinkle with salt and pepper. Tuck bay leaves around vegetables and fish.

Bake 12 to 15 minutes or until fish flakes easily, asparagus is crisp-tender, and tomatoes are softened, tossing vegetables with bay leaves halfway through baking.

Remove and discard bay leaves. Serve fish, asparagus, and tomatoes with bread and lemon wedges.
NUTRITION FACTS (Roasted Asparagus, Fish, and Bay Leaves)

Per serving: 200 kcal , 9 g fat (2 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 57 mg chol. , 204 mg sodium , 6 g carb. , 3 g fiber , 3 g sugar , 26 g pro.

Tender caramelized onions mixed into this slow cooker dip are what really make it a must eat party appetizer.

INGREDIENTS
4 1/2 - cups chopped onions (about 4 large)
1/4 - cup 50% less sodium beef broth or reduced-sodium chicken broth
1/4 - cup dry white wine
2 - tablespoons butter
1 - large clove garlic, minced
1/4 - teaspoon black pepper
6 - ounces reduced-fat cream cheese (Neufchatel), cut up
2 - cups shredded Swiss cheese (8 ounces)
2 - tablespoons all-purpose flour
Smoked paprika or regular paprika (optional)

Assorted vegetable dippers, such as baby sweet peppers, halved; baby carrots with tops, cut diagonally; zucchini and yellow summer squash, halved lengthwise and sliced diagonally; and/or tiny broccoli florets

DIRECTIONS
In a 2-quart slow cooker combine onions, broth, white wine, butter, garlic, and black pepper. Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using high-heat setting, turn cooker to low-heat setting. Add cream cheese, stirring until combined.

In a medium bowl toss Swiss cheese with flour. Stir into the mixture in the slow cooker. Cover and cook on low-heat setting 45 minutes to 1 hour more or until all of the cheese is melted and mixture is heated through.

If desired, sprinkle dip with paprika. Serve with assorted dippers.

NUTRITION FACTS (Caramelized Onion and Swiss Dip)

Per serving: 94 kcal , 5 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 16 mg chol. , 68 mg sodium , 7 g carb. , 1 g fiber , 4 g sugar , 4 g pro.

Throw a March Madness party, complete with winning https://sendameal.com/appetizers and treats. And don't forget game day dips so everyone can dunk.

INGREDIENTS
24 - chicken drummettes, skinned*
1/4 - cup bottled cayenne pepper sauce
2 - teaspoons cider vinegar
1/2 - teaspoon garlic powder
1/2 - teaspoon ground ginger
3/4 - cup fat-free sour cream
1/2 - cup crumbled blue cheese
1 - green onion, chopped
1 - tablespoon white wine vinegar
1 - tablespoon lemon juice
1 - teaspoon sugar
Carrot and celery sticks

DIRECTIONS
In a large bowl toss the drummettes with 2 tablespoons of the cayenne pepper sauce, 1 teaspoon of the cider vinegar, the garlic powder, and the ginger.

Arrange drummettes on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 15 to 20 minutes or until chicken is tender and no longer pink, turning once. Drizzle chicken with remaining 2 tablespoons cayenne pepper sauce and 1 teaspoon cider vinegar.
Meanwhile, in a small bowl combine sour cream, blue cheese, green onion, white wine vinegar, lemon juice, and sugar. Serve dressing with chicken drummettes and carrot and celery sticks.
FROM THE TEST KITCHEN
*
Grasp the edge of the skin with a paper towel and pull it away from the drummette.

IF YOU CAN'T FIND CHICKEN DRUMMETTES,
start with 12 chicken wings. Cut off the wing tips; discard or save for making stock. Cut wings at joints to form 24 pieces.

NUTRITION FACTS (Buffalo Chicken Wings with Blue Cheese Dressing)
Per serving: 112 kcal , 4 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 24 mg chol. , 216 mg sodium , 10 g carb. , 2 g fiber , 3 g sugar , 9 g pro.

INGREDIENTS

12 - ounces ground pork
4 - slices bacon or uncured smoked bacon, cut into 1/2-inch pieces*
2 - cloves garlic, finely chopped
1/2 - teaspoon ground black pepper, divided
2 - 3 - tablespoons olive oil
8 - ounces dried orecchiette pasta
2 - small shallots, thinly sliced
3 - large tomatoes, coarsely chopped (2 cups)
4 - cups kale or spinach, coarsely chopped
1/4 - teaspoon salt
1/2 - cup shaved Parmesan (optional)

DIRECTIONS

In a medium bowl combine pork, bacon, garlic and 1/4 teaspoon of the pepper until well mixed. Using a teaspoon, scoop the mixture into the palm of your hand and shape into 1-inch meatballs. Pieces of the bacon should be visible.

In a large skillet heat the olive oil over medium-high heat. Add half the meatballs. Cook and stir until meatballs are browned on all sides and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer meatballs to paper towel; drain. Repeat with remaining meatballs. Reserving 1 Tbsp. bacon drippings in the skillet; set aside.

Cook pasta according to package directions in lightly salted water; drain. Reserving about 1/4 cup of cooking liquid.

Cook shallot in reserved bacon dripping, over medium-high heat, 3 to 4 minutes, scraping the bottom of the pan with wooden spoon to release the brown bits. Return meatballs to the skillet. Add tomatoes; cook 2 to 3 minutes. Add pasta and kale; toss to combine, adding pasta liquid as needed to moisten the pasta. Season with salt and remaining 1/4 teaspoon pepper. Top with Parmesan before serving.

FROM THE TEST KITCHEN
*
Extra thick bacon does not work with this recipe. It's too big for the mini meatballs and doesn't stay incorporated into the meatballs when cooking.

NUTRITION FACTS (Orecchiette with Bacon Meatballs)

Per serving: 673 kcal , 37 g fat (11 g sat. fat , 6 g polyunsaturated fat , 18 g monounsaturated fat ), 83 mg chol. , 490 mg sodium , 55 g carb. , 5 g fiber , 6 g sugar , 32 g pro.

Make sure you prep your game-day meals party with all the necessary snacks to satisfy your fan friends! Everyone will agree that these dips deserve a trophy, even if they might not agree on who should win the game.

INGREDIENTS

Nonstick cooking spray
1 - cup frozen whole kernel corn, thawed
1 - cup chopped red sweet pepper
2 - teaspoons olive oil
1 - cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
1 - cup shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
1/3 - cup mayonnaise
1/4 - cup sour cream
1/4 - cup sliced green onions (2)
1/4 - teaspoon freshly ground black pepper
Broken tostada shells, toasted baguette-style French bread slices, and/or crackers

DIRECTIONS

Preheat oven to 425 degrees F. Lightly coat a 1-quart quiche dish or shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.

Meanwhile, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish. (To serve today, omit Step 3 and continue as directed in Step 4.)
Cover with plastic wrap; chill for up to 24 hours.

Preheat oven to 375 degrees F. If chilled, remove plastic wrap. Bake about 20 minutes or until bubbly around edges. Serve with toasted broken tostada shells, baguette slices and/or crackers.

NUTRITION FACTS (Roasted Corn and Crab Dip)

Per serving: 151 kcal , 12 g fat (4 g sat. fat , 3 g polyunsaturated fat , 2 g monounsaturated fat ), 29 mg chol. , 180 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 7 g pro.

Grocery stores may put the canned pumpkin next to the piecrusts, but we say this handy ingredient goes way beyond pumpkin pie. Sink your fork (or spoon, or even your fingers) into these fresh ideas for bringing canned pumpkin into the kitchen for your Thanksgiving dinner.

INGREDIENTS

20 - fresh or frozen jumbo shrimp in shells
1 - cup canned pumpkin
1/2 - cup crumbled goat cheese, at room temperature (2 ounces)
1 - tablespoon lemon juice
1 - tablespoon honey
1 - cup arugula
1/2 - cup finely chopped red onion
1/2 - cup toasted pumpkin seeds*
1/4 - cup bottled Italian vinaigrette salad dressing
20 - 3/4-inch-thick slices baguette-style French bread
2 - tablespoons olive oil
2 - ounces Parmesan cheese, shaved (optional)

DIRECTIONS

Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.

Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.

Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.

Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.

FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

NUTRITION FACTS (Pumpkin-Shrimp Bruschetta)

Per serving: 116 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 37 mg chol. , 156 mg sodium , 10 g carb. , 1 g fiber , 2 g sugar , 8 g pro.

Skip the frozen food aisle—these flatbreads use all fresh veggies. Before adding the chicken and veggie filling, add a smear of garlic hummus and Greek yogurt to each toasted flatbread to give these gyros a creamy finish.

INGREDIENTS

12 - ounces skinless, boneless chicken breast halves
4 - teaspoons lemon-pepper seasoning
1 - tablespoon olive oil
4 - 7-inch flatbread rounds
1/2 - cup prepared roasted garlic hummus
1/2 - cup plain Greek yogurt
1/2 - cup halved grape tomatoes
1/2 - cup sliced English cucumber
1/4 - cup chopped onion
1/4 - cup crumbled feta cheese
Snipped fresh flat-leaf Italian parsley (optional)

DIRECTIONS

Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Sprinkle chicken with lemon-pepper seasoning.

In a very large skillet heat oil over medium-high heat. Add chicken in batches; cook 2 to 3 minutes per side or until chicken is no longer pink in center (165 degrees F). Transfer to a cutting board; let stand 2 minutes. Cut into strips. Carefully wipe skillet dry.

Add flatbreads in same skillet; toast over medium-high heat 1 to 2 minutes each side.

In a small bowl combine hummus and yogurt. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion, and feta. Sprinkle with parsley, if desired.

Nutrition Facts (One-Pan Chicken Flatbreads)
Per serving: 517 kcal cal., 23 g fat (6 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 66 mg chol., 925 mg sodium, 45 g carb., 5 g fiber, 5 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Who says you need a big hunk of meat to get your protein? These healthy meals, packed with fiber and nutrients from plenty of veggies, get their protein from whole grains, beans, nuts, dairy -- and just a bit of meat, too.

INGREDIENTS

12 - ounces dried black beans
8 - cups water
2 - large smoked ham hocks
4 - cups reduced-chicken broth
1 1/2 - cups chopped onions (3 medium)
3 - fresh jalapeno peppers, seeded and minced*
4 - cloves garlic, minced
1 - tablespoon finely shredded orange peel
1/2 - cup orange juice
1/2 - cup dry sherry
1/4 - cup snipped fresh cilantro
Hot cooked rice (optional)

DIRECTIONS

Rinse beans. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.

To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and sherry.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones; return shredded ham to slow cooker. Stir in cilantro.

If desired, serve stew over hot cooked rice.
FROM THE TEST KITCHEN
*
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 Facts (Brazilian Black Bean Stew)
Per serving: 253 kcal cal., 5 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 19 mg chol., 333 mg sodium, 34 g carb., 7 g fiber, 5 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Whether grilled, roasted, or baked, asparagus adds flavor and nutrients to any meal. Here are our favorite asparagus dishes, including roasted asparagus, grilled asparagus, and baked asparagus. There's certain to be an asparagus recipe for everyone.

INGREDIENTS

1 - pound thick asparagus spears
1/2 - cup light mayonnaise
1/4 - cup Dijon-style mustard
2 - teaspoons lemon juice
1 - cup panko bread crumbs
2 - tablespoons peanut oil

DIRECTIONS

Preheat oven to 425 degrees F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.

Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.

Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.

Nutrition Facts (Panko Roasted Asparagus)

Per serving: 129 kcal cal., 9 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 3 mg chol., 426 mg sodium, 10 g carb., 1 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Grilled brie cheese is an easy, sophisticated appetizer. We've topped ours with a delightful relish featuring peaches, raisins, and red onion—all coated in a fresh blend of spices and brown sugar for an irresistible combo that's just waiting for a cracker. This is perfect for your Easter dinner.

INGREDIENTS

1 - cedar grill plank
2 1/2 - 3 - cups peeled and chopped fresh or frozen peaches, thawed*
3/4 - cup packed brown sugar
3/4 - cup cider vinegar
1/4 - cup golden raisins
2 - tablespoons finely chopped red onion
2  tablespoons finely chopped pickled ginger
1 - teaspoon chili powder
1/4 - teaspoon curry powder
2 - ounces Brie cheese (with rind intact)
Assorted crackers

DIRECTIONS

THE DAY BEFORE:
Soak cedar plank in enough water to cover overnight (weight plank down to keep it submerged during soaking).
Meanwhile, for peach relish, in a medium stainless-steel, enamel, or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder, and curry powder. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until thickened, stirring frequently. Remove from heat; cool for 1 to 2 hours. Transfer to a storage container; cover and chill overnight.

TAILGATING DAY:
Drain cedar plank and place in a resealable plastic bag. Tote at room temperature. Tote peach relish and cheese in an insulated cooler with ice packs.

At the tailgating site, prepare grill (with a cover). For a charcoal grill, heat cedar plank on the grill rack directly over medium coals for 3 to 5 minutes or until it begins to char and pop. Turn plank over. If desired, slice the top off cheese. Place cheese on charred side of plank. Cover and grill for 10 to 12 minutes or until cheese is softened and sides just begin to droop. (For a gas grill, preheat grill. Reduce heat to medium. Heat cedar plank on grill rack as above. Turn plank over and add cheese. Cover and grill as above.)

Meanwhile, transfer peach relish to a small disposable foil pan. While the cheese is grilling, add relish to grill. Cover and reheat for 5 to 10 minutes or until heated through, stirring occasionally.

To serve, spoon some of the peach relish on top of cheese. Serve with crackers and the remaining peach relish.
FROM THE TEST KITCHEN
*TIP:
If you like, leave some of the peaches in slices rather than chopping all of them.
MUST-HAVE EQUIPMENT:
14x5x1/2-inch cedar grill plank
Insulated cooler with ice packs
On-site grill (with a cover)
Small disposable foil pan
Nutrition Facts (Grilled Cedar-Planked Brie )
Per serving: 288 kcal cal., 14 g fat (7 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 38 mg chol., 387 mg sodium, 31 g carb., 1 g fiber, 20 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 - 15 ounce can black beans, rinsed and drained
1 1/2 - cups chopped, seeded cucumber (1 medium)
1/2 - cup chopped tomato (1 medium)
1/2 - cup sliced green onions (4)
1/4 - cup lime juice
1 - tablespoon snipped fresh cilantro
1 - tablespoon olive oil
1/2 - teaspoon ground cumin
1/8 - teaspoon salt
1/8 - teaspoon cayenne pepper

Directions
In a medium bowl combine beans, cucumber, tomato, green onions, lime juice, cilantro, oil, cumin, salt, and cayenne pepper. Cover and chill for 4 to 24 hours.

Use a slotted spoon to serve salsa over grilled bratwursts, pork, chicken, or salmon.

Nutrition Facts (Black Bean Salsa)
Per serving: 35 kcal cal., 1 g fat (0 g sat. fat, 0 mg chol., 98 mg sodium, 6 g carb., 2 g fiber, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

With our healthy snack recipes, you can kick afternoon cravings without packing on pounds. Choosing the right snacks can boost your mood and health, and even help you lose weight. Get started with our easy no-recipe snack ideas. Simply assemble a few common ingredients, and you'll stop a grumbling stomach. Our shopping list of healthy snacks will help you get the right ingredients in your kitchen so you can easily whip up something to munch on without planning ahead.

Ingredients

Nonstick cooking spray
2 - 10 ounce package frozen chopped spinach, thawed
1 - 14 ounce can quartered artichoke hearts, drained and coarsely chopped
1 - cup chopped onion (1 large)
1 - tablespoon Dijon-style mustard
4 - cloves garlic, minced
1/2 - teaspoon dried oregano, crushed
1/4 - teaspoon cayenne pepper
1/2 - cup light mayonnaise or salad dressing
1/2 - cup fat-free sour cream
1/4 - cup shredded Parmesan cheese (1 ounce)
1/4 - cup shredded Italian cheese blend (1 ounce)
1 - tablespoon lemon juice

Directions
Coat a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. Squeeze spinach dry, reserving 1/3 cup spinach liquid. In prepared cooker combine spinach, the 1/3 cup liquid, artichokes, onion, mustard, garlic, oregano, and pepper.

Cover and cook on low-heat setting for 2 1/2 to 3 hours or on high-heat setting for 1 1/2 hours. Turn off cooker; stir in mayonnaise, sour cream, Parmesan cheese, Italian cheese blend, and lemon juice.

Nutrition Facts (Spinach-Parmesan Dip)
Per serving: 66 kcal cal., 4 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 5 mg chol., 229 mg sodium, 6 g carb., 2 g fiber, 2 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 - pounds lean ground beef
2 -large onions, chopped (2 cups)
6 -cloves garlic, minced
2 - 4 - jalapeno peppers, seeded and finely chopped
2 - tablespoons chili powder
2 - teaspoons ground cumin
1 - 15 ounce can tomato sauce
2 - cups water
3 - 15 ounce can kidney beans, rinsed and drained
1/4 - cup chopped fresh cilantro
1 - ounce semisweet chocolate, chopped
1/2- teaspoon salt
4 - cups corn chips

Directions
In a Dutch oven brown beef over medium heat; drain off fat. Add onions, garlic, and peppers to pan; cook about 5 minutes or until almost tender. Add the chili powder and cumin; cook for 1 minute, until fragrant. Add tomato sauce and water; bring to boiling. Reduce heat to medium-low. Simmer, covered, for 10 minutes.

Mash one-third of the beans. Stir all beans into chili. Return to simmering; cook about 5 minutes. Remove from heat. Stir in the chopped cilantro, chocolate and salt until chocolate is melted. Serve topped with corn chips.

From the Test Kitchen
Because hot chile peppers, such as jalapenos, contain volatile oils that can burn 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 touch the peppers, wash your hands well with soap and water.

Nutrition Facts (Beef and Bean Chili)
Per serving: 389 kcal cal., 22 g fat (8 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 85 mg chol., 370 mg sodium, 20 g carb., 6 g fiber, 7 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Try a new take on nachos! These insanely delicious nachos meals are the best loaded.

Ingredients

1/4 - cup sugar
1/4 - teaspoon ground cinnamon
8 - 6 inches flour tortillas
1/4 - cup butter (no substitutes), melted
1 - cup semisweet chocolate pieces
2 - teaspoons shortening

Directions
Combine sugar and cinnamon in a small bowl. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into eight wedges. Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).

Meanwhile, melt chocolate pieces and shortening in a small saucepan. Remove wedges from oven. Spread in an even layer on a serving platter; cool slightly. Drizzle with half of the melted chocolate mixture.

Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan. Bake as directed above. Spread in an even layer on a second serving platter; cool slightly. Drizzle with remaining melted chocolate mixture. Serve warm or cool. Makes 64 wedges.
Nutrition Facts (Chocolate Nachos)

Per serving: 33 kcal cal., 2 g fat (1 g sat. fat, 2 mg chol., 22 mg sodium, 4 g carb., 0 g fiber, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet

For party food that's guaranteed to please, cheese appetizers are a must. Savory, melty, and versatile, cheese makes the dish in each of these holiday appetizers. Choose a few and watch the cheesiest appetizers disappear first.

Ingredients

8 - ounces bulk Italian sausage
1/4 - cup finely chopped onion
3 1/4 - 3 3/4 - cups all-purpose flour
1 - package active dry yeast
2 - teaspoons dried Italian seasoning, crushed
1 - cup milk
1/3 - cup butter
1/4 - cup sugar
3/4 - teaspoon salt
1 - egg
1 1/2 - cups shredded fontina cheese (6 ounces)
1 1/2 - cups shredded mozzarella cheese (6 ounces)
1/2 - cup finely shredded Parmesan cheese (2 ounces)
1 - cup basil pesto

Directions
In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.

In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. 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 stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350 degrees F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.

Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Nutrition Facts (Cheesy Sausage Bread)
Per serving: 365 kcal cal., 23 g fat (10 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 62 mg chol., 606 mg sodium, 26 g carb., 1 g fiber, 5 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Rich, chunky, and filled with fabulous flavor, this traditional chili is a classic meal for a reason! Add an extra sprinkle of cheese and a dollop of sour cream for a smooth finish.

Ingredients

1 - pound lean ground beef
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup chopped onion (1 medium)
4 - cloves garlic, minced
1 - 15 ounce can tomato sauce
1 - 15 ounce can red kidney beans, undrained
1 - 14 1/2 ounce can diced tomatoes, undrained
2 - teaspoons chili powder
1/2 - teaspoon salt
1/2 - teaspoon dried basil, crushed
1/4 - teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

From the Test Kitchen
CHILI FOR TWO:

Prepare as above, except divide all ingredients in half.

CINCINNATI-STYLE CHILI:

Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Nutrition Facts (Chili)
Per serving: 381 kcal cal., 15 g fat (6 g sat. fat, 71 mg chol., 1265 mg sodium, 35 g carb., 9 g fiber, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Stir cinnamon-and-nutmeg-infused butternut squash, maple syrup, and lemon juice into cooked quinoa. While this is technically a brunch recipe, we think it's savory and filling enough to pass for lunch or dinner!

Ingredients

1
large butternut squash (2 1/2 to 2 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes (7 cups)
1/4
cup extra-virgin olive oil or coconut oil
1/2
teaspoon ground cinnamon
1/2
teaspoon freshly grated nutmeg
Sea salt and ground black pepper
1/4
cup chopped fresh parsley
1/4
cup chopped fresh chives
2/3
cup extra-virgin olive oil
2
lemons, zested (4 teaspoons)
4
cloves garlic, minced
1/2
of a yellow onion
, finely chopped (1/2 cup)
4
cups cooked quinoa*
2
tablespoons maple syrup
pinch cayenne pepper
4
cups baby kale
2
tablespoons lemon juice
3
ounces Manchego cheese, shaved
Radish sprouts (optional)
Directions
Preheat oven to 425 degrees F. Spread the squash cubes in a shallow baking pan. Drizzle with 2 tablespoon of the oil and sprinkle with cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake about 25 minutes or until tender and the edges of squash are browned, stirring once. Remove to cool slightly.
Meanwhile, in a food processor or blender combine the parsley, chives, 2/3 cup oil, lemon zest, and a few pinches of sea salt. Cover and and process or blend until combined and herbs are finely chopped; set aside.
In a very large skillet heat remaining oil over medium heat. Add garlic, onion, and a pinch of salt. Cook and stir for 1 minute. Stir in quinoa, maple, and cayenne. Cook for 6 to 8 minutes or until the quinoa gets crispy, stirring occasionally. Stir in kale until wilted. Transfer to a large bowl and stir in squash, lemon juice, and 2 tablespoons of the herb oil. Serve at room temperature topped with remaining herb oil and Manchego cheese. Garnish with radish sprouts, if desired.
From the Test Kitchen
ADD AN EGG:

Top each serving with a poached egg. To make eggs ahead poach and then transfer to a baking dish. Cover and chill up to 24 hours. To reheat, place a steamer basket in an extra large skillet. Add water to just below the basket and bring to a gentle boil. Add eggs to basket. Cover and steam for 3 minutes or until heated through.

*

For cooked quinoa, start with 2 cups uncooked quinoa, rinsed and drained. Place in a large saucepan with 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain off any excess liquid. Or, you can purchase cooked quinoa.

Nutrition Facts (Quinoa and Butternut Bowl)
Per serving: 378 kcal cal., 25 g fat (5 g sat. fat, 3 g polyunsaturated fat, 15 g monounsatured fat), 8 mg chol., 327 mg sodium, 34 g carb., 5 g fiber, 6 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Sweet meets salty in these crave-worthy bites. This easy appetizer trio features juicy watermelon, goat cheese, and prosciutto meal.

Ingredients

8 - cups seedless watermelon chunks (3 pounds)
5 - ounces thinly sliced prosciutto, cut into 1-inch strips
4 - ounces goat cheese (chevre), sliced
2 - tablespoons olive oil
1 - tablespoon lime juice or lemon juice
Freshly ground black pepper (optional)
Lime or lemon wedges (optional)

Directions
Arrange watermelon chunks on a large serving platter. Top with prosciutto and cheese. In a small bowl, combine oil and lime juice; drizzle oil mixture over watermelon, prosciutto, and cheese. If desired, sprinkle with pepper and serve with lime wedges.
Thread each watermelon chunk onto a cocktail pick or toothpick; add a slice of cheese. Fold each prosciutto strip accordian-style; add to pick. Arrange picks on a large serving platter. In a small bowl combine oil and lime juice; drizzle over watermelon, cheese, and prosciutto. If desired, sprinkle with pepper and serve with lime wedges.
From the Test Kitchen
TO MAKE AHEAD:

Assemble as directed, except do not drizzle with oil mixture. Cover and chill for up to 6 hours. Before serving, drizzle with oil mixture and sprinkle with pepper, if desired.

Nutrition Facts (Watermelon-Prosciutto Bites)
Per serving: 176 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 7 mg chol., 377 mg sodium, 13 g carb., 1 g fiber, 11 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Mediterranean-style meals focus on vegetables with the main dish in a secondary role. The key is simple prep that makes the most high quality, fresh ingredients.

Ingredients

2
15 ounce cans cannellini beans (white kidney beans), rinsed and drained
1/4
cup snipped fresh basil
1/4
cup white balsamic vinegar
2
teaspoons Dijon-style mustard
2
cloves garlic, minced
1
teaspoon finely shredded orange peel
1/4
teaspoon anise seeds, crushed
2
6 ounces fresh or frozen yellowfin tuna steaks, 1-inch thick
2
tablespoons snipped fresh rosemary
2
tablespoons orange juice
1
tablespoon finely shredded lemon peel
2
teaspoons olive oil
3
cloves garlic, minced
3
large heirloom tomatoes, cut into wedges
Flaked sea salt and freshly ground black pepper
Fresh basil sprigs (optional)
Directions
In a large bowl combine cannellini beans, snipped basil, balsamic vinegar, mustard, the 2 cloves garlic, the orange peel, and anise seeds. Cover and chill for up to 4 hours.
Thaw fish, if frozen; pat dry with paper towels. In a small bowl combine rosemary, orange juice, lemon peel, and the 3 cloves garlic. Brush tuna with olive oil. Spread rosemary mixture over both sides of tuna, pressing to adhere.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until fish flakes easily when tested with a fork, gently turning fish halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Thinly slice tuna steaks.
To serve, divide tomatoes and bean mixture among serving plates. Place tuna slices on top of beans. Sprinkle with salt and pepper. If desired, garnish with fresh basil sprigs. Serve immediately.
Nutrition Facts (Heirloom Tomato Salad with Grilled Tuna and Cannellini)
Per serving: 351 kcal cal., 4 g fat (1 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 33 mg chol., 651 mg sodium, 42 g carb., 11 g fiber, 9 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Put down the greasy potato chips and nosh on this: a gorgeous lineup of healthy potluck side dishes under 250 calories. With new twists like champagne-tossed tomatoes and classics like potato salad and deviled eggs, these healthy potluck side dishes give you more of what you love -- for less.

Ingredients

1
large beet (8 ounces)
2
cups water
1
cup white vinegar
12
hard-cooked eggs, peeled
1/3
cup mayonnaise
2
tablespoons sweet pickle relish
1
tablespoon whole grain mustard
Directions
Wash, peel, and cube the beet. Place in a medium saucepan with water and vinegar; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat; set aside to cool completely (do not drain).
Place the eggs in the saucepan with beet and liquid. Let stand 10 to 15 minutes. Remove from liquid and slice in half (discard beet and liquid). Remove the yolk and set the whites aside.
Mash the yolks with the mayonnaise, relish, mustard, and a pinch of salt. Pipe or scoop back into egg white halves. Sprinkle with coarse salt.
Nutrition Facts (Beet-Dyed Deviled Eggs)
Per serving: 61 kcal cal., 5 g fat (1 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 95 mg chol., 69 mg sodium, 1 g carb., 0 g fiber, 1 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Ready to win the potluck? You will when you tote along one of these flavorful side dish recipes. Here you'll find classic potluck recipes (and a few inventive twists!) for layered salads, pasta salad, baked beans, potato salad, and much more.

Ingredients

1
8 1/2 ounce package corn muffin mix
1
cup mayonnaise or salad dressing
1
8 ounce carton sour cream
1
1 ounce envelope ranch dry salad dressing mix
2
cups shredded cheddar cheese (8 ounces)
2
15 ounce can pinto beans, rinsed and drained
2
15 1/4 ounce cans whole kernel corn, drained
10
slices bacon, crisp-cooked, drained, and crumbled
3
cups coarsely chopped tomatoes
1
cup chopped green and/or red sweet pepper
1/2
cup sliced green onions (4)
Directions
Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.
Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.
From the Test Kitchen
*TIP:

If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

MUST-HAVE EQUIPMENT:

Insulated cooler with ice packs

Nutrition Facts (Mississippi Corn Bread Salad)
Per serving: 342 kcal cal., 21 g fat (7 g sat. fat, 6 g polyunsaturated fat, 3 g monounsatured fat), 38 mg chol., 779 mg sodium, 30 g carb., 4 g fiber, 3 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/4 - cup grape seed oil or olive oil
3 - tablespoons balsamic vinegar
1 - tablespoon dried dillweed
1  - large clove garlic, minced
1/4  - teaspoon freshly ground black pepper
1/4 - teaspoon dried oregano, crushed
4 - medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 - cups mesclun or spring salad greens or spinach
3/4 - cup seedless red grapes, halved
1/3 - cup crumbled goat cheese
1/4 - cup pine nuts, toasted

Directions
For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings
Nutrition Facts (Grilled Chicken Salad)
Per serving: 400 kcal cal., 23 g fat (4 g sat. fat, 12 g polyunsaturated fat, 5 g monounsatured fat), 86 mg chol., 167 mg sodium, 12 g carb., 2 g fiber, 8 g sugar, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

It’s a holiday this weekend, we wanted to share a fun family food idea that will make what you bring to this weekend’s party food stand out! 

Need

Eggs
Hellmann’s Squeeze Mayo
Mustard 
Paprika -optional for color
Vinegar
Water
Red, Blue food safe kitchen dye OR if you have an old Easter Egg kit w/ the tabs, that works too
1) Cut up your hard boiled eggs (make sure they are cooled down) placing yoke in a bowl. 

2) Add vinegar and water to a bowl in a  3 to 1 ratio. For us, the vinegar had almost no bearing on the egg flavor, but you only dye them for short periods at a time. If you do leave your eggs for very vibrant dying, the white portion of the eggs can taste more tart.  As you can likely see by the photos, I put dye direction on the eggs attempting to make a striped flag….um. Ok, so here’s the thing. The dye goes RIGHT INTO the egg so you could do this for super dark eggs, but it also spreads so any attempt on making a stripe is pretty much out the window unless you use a paintbrush. And that it’s entirely too much work for deviled eggs. 

Ingredients

5 cups bite-sized tortilla chips (6 ounces)
1 pound ground beef
1 15 ounce can black beans or pinto beans, rinsed and drained
1 cup bottled chunky salsa
1 1/2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)

Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)

Directions

Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook ground beef over medium heat until brown. Drain off fat.
Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.

If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.
Nutrition Facts (Classic Nachos)

Per serving: 368 kcal cal., 21 g fat (8 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 61 mg chol., 638 mg sodium, 26 g carb., 5 g fiber, 1 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 cups frozen peas
1 pound fresh asparagus spears, trimmed
1 cup canned cannellini (white kidney) beans, rinsed and drained
3 tablespoons snipped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/8 teaspoon salt
4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1 tablespoon lemon juice
2 teaspoons olive oil
1/4 teaspoon ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
6 slices crusty country bread, toasted
Cracked black pepper (optional)

Directions
Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.
In a food processor combine peas, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside.
In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.
To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.
30-minute, lower carb

Nutrition Facts (Asparagus-Prosciutto Tartines with Basil-Pea Spread)
Per serving: 273 kcal cal., 10 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 23 mg chol., 706 mg sodium, 31 g carb., 6 g fiber, 4 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Roasted Corn and Crab Dip
Ingredients

Nonstick cooking spray
1
cup frozen whole kernel corn, thawed
1
cup chopped red sweet pepper
2
teaspoons olive oil
1
cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
1
cup shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
1/3
cup mayonnaise
1/4
cup sour cream
1/4
cup sliced green onions (2)
1/4
teaspoon freshly ground black pepper
Broken tostada shells, toasted baguette-style French bread slices, and/or crackers
Directions
Preheat oven to 425 degrees F. Lightly coat a 1-quart quiche dish or shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.
Meanwhile, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish. (To serve today, omit Step 3 and continue as directed in Step 4.)
Cover with plastic wrap; chill for up to 24 hours.
Preheat oven to 375 degrees F. If chilled, remove plastic wrap. Bake about 20 minutes or until bubbly around edges. Serve with toasted broken tostada shells, baguette slices and/or crackers.
Nutrition Facts (Roasted Corn and Crab Dip)
Per serving: 151 kcal cal., 12 g fat (4 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 29 mg chol., 180 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
3    tablespoons   flour
1/4   teaspoon   black pepper
1/8   teaspoon   salt
1/4   cup   lowfat buttermilk
2    tablespoons   bottled lower-sodium Buffalo wing sauce, such as Wing Time®*
1    tablespoon   honey
1    tablespoon   Dijon-style mustard
1    cup   whole wheat panko or panko (Japanese-style bread crumbs)
2    tablespoons   whole-grain cornmeal
1    pound   skinless, boneless chicken breast, cut into 4x1-inch pieces
3/4   cup   plain fat-free Greek yogurt
2    tablespoons   bottled light blue cheese salad dressing
2    tablespoons   crumbled blue cheese
12      carrot sticks
12      celery sticks
directions
Preheat oven to 450 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray. In a shallow dish combine flour, pepper, and salt. In another shallow dish beat together buttermilk, buffalo wing sauce, honey, and mustard. In a third shallow dish combine panko and cornmeal. Dip each chicken piece into the flour mixture to coat. Transfer to the buttermilk mixture and toss to coat, draining off any excess mixture. Transfer to panko mixture and toss to coat. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with cooking spray.
Bake for 10 to 15 minutes or until crisp and no longer pink, turning once halfway through baking.
Meanwhile, in a small bowl combine yogurt, salad dressing, and blue cheese. Serve chicken pieces with blue cheese-yogurt mixture. Serve with carrot and celery sticks.
Tip
*Test Kitchen Tip:
Check the label for wing sauce that has 40 mg sodium or less per 2 tablespoons.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 114, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 11, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 1923.04, vit. C (mg) 1.82, Thiamin (mg) 0.06, Riboflavin (mg) 0.11, Niacin (mg) 4.27, Pyridoxine (Vit. B6) (mg) 0.32, Folate (µg) 11.53, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 174, Potassium (mg) 228, calcium (mg) 38, iron (mg) 0.44, Starch () 0.5, Lean Meat () 1.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
1    12 ounce package  light silken tofu
2    tablespoons   reduced-fat mayonnaise
1    tablespoon   Dijon mustard
1    tablespoon   lemon juice
2      cloves garlic, minced (about 2 teaspoons)
1/2   teaspoon   onion powder
1    15 1/2ounce can  artichoke quarters in water, drained, rinsed, chopped
1    cup   frozen chopped spinach, thawed and squeezed dry
1/2   cup   grated Parmesan cheese
    Paprika for dusting
directions
Preheat oven to 400 degrees F. Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 16, Fat, total (g) 1, chol. (mg) 1, carb. (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 1, sodium (mg) 56, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
    Nonstick cooking spray
3    tablespoons   flour
1/4   teaspoon   black pepper
1/8   teaspoon   salt
1/4   cup   lowfat buttermilk
2    tablespoons   bottled lower-sodium Buffalo wing sauce, such as Wing Time®*
1    tablespoon   honey
1    tablespoon   Dijon-style mustard
1    cup   whole wheat panko or panko (Japanese-style bread crumbs)
2    tablespoons   whole-grain cornmeal
1    pound   skinless, boneless chicken breast, cut into 4x1-inch pieces
3/4   cup   plain fat-free Greek yogurt
2    tablespoons   bottled light blue cheese salad dressing
2    tablespoons   crumbled blue cheese
12      carrot sticks
12      celery sticks
directions
Preheat oven to 450 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray. In a shallow dish combine flour, pepper, and salt. In another shallow dish beat together buttermilk, buffalo wing sauce, honey, and mustard. In a third shallow dish combine panko and cornmeal. Dip each chicken piece into the flour mixture to coat. Transfer to the buttermilk mixture and toss to coat, draining off any excess mixture. Transfer to panko mixture and toss to coat. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with cooking spray.
Bake for 10 to 15 minutes or until crisp and no longer pink, turning once halfway through baking.
Meanwhile, in a small bowl combine yogurt, salad dressing, and blue cheese. Serve chicken pieces with blue cheese-yogurt mixture. Serve with carrot and celery sticks.
Tip
*Test Kitchen Tip:
Check the label for wing sauce that has 40 mg sodium or less per 2 tablespoons.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 114, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 11, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 1923.04, vit. C (mg) 1.82, Thiamin (mg) 0.06, Riboflavin (mg) 0.11, Niacin (mg) 4.27, Pyridoxine (Vit. B6) (mg) 0.32, Folate (µg) 11.53, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 174, Potassium (mg) 228, calcium (mg) 38, iron (mg) 0.44, Starch () 0.5, Lean Meat () 1.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
1    2 1/2 - 3 pound   boneless pork shoulder roast
1    cup   chopped onion (1 large)
3/4   cup   chopped green sweet pepper (1 medium)
1    teaspoon   dried thyme, crushed
1/2   teaspoon   dried rosemary, crushed
1/2   cup   chicken broth
1    cup   balsamic vinegar
3/4   cup   ketchup
1/3   cup   packed brown sugar
1/4   cup   honey
1    tablespoon   Worcestershire sauce
1    tablespoon   Dijon-style mustard
1    clove  garlic, minced
1/2   teaspoon   ground black pepper
1/4   teaspoon   salt
20      sliders buns or small round dinner rolls, split and toasted
    Purchased deli coleslaw
    Sweet or dill pickles, coarsely chopped
directions
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 320, Fat, total (g) 14, chol. (mg) 44, sat. fat (g) 4, carb. (g) 34, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 15, pro. (g) 13, vit. A (IU) 242.95, vit. C (mg) 16.53, Thiamin (mg) 0.58, Riboflavin (mg) 0.29, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 487, Potassium (mg) 342, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    12 ounce package  light silken tofu
2    tablespoons   reduced-fat mayonnaise
1    tablespoon   Dijon mustard
1    tablespoon   lemon juice
2      cloves garlic, minced (about 2 teaspoons)
1/2   teaspoon   onion powder
1    15 1/2ounce can  artichoke quarters in water, drained, rinsed, chopped
1    cup   frozen chopped spinach, thawed and squeezed dry
1/2   cup   grated Parmesan cheese
    Paprika for dusting
directions
Preheat oven to 400 degrees F. Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 16, Fat, total (g) 1, chol. (mg) 1, carb. (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 1, sodium (mg) 56, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    8 ounce carton  light sour cream
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel)
1    tablespoon   fat-free milk
1/4   cup   finely chopped red or yellow sweet pepper
1/4   cup   finely chopped zucchini
2    tablespoons   shredded carrot
1    tablespoon   snipped fresh chives or green onion tops
1/4   teaspoon   salt
1/4   teaspoon   black pepper
8    cups   fresh vegetable dippers or 64 whole grain crackers
   
directions
In a medium bowl combine sour cream, cream cheese, and milk; beat with an electric mixer on low to medium speed until smooth. Stir in sweet pepper, zucchini, carrot, and chives. Stir in salt and pepper.
Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 55, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 5, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 2, vit. A (IU) 2964, vit. C (mg) 20.67, Thiamin (mg) 0.04, Riboflavin (mg) 0.07, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 104, Potassium (mg) 209, calcium (mg) 50.48, iron (mg) 0.36, Vegetables () 0.5, Fat () 0.5, Carb Choice () 0, 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.

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

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

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

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 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

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

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    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.

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
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

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
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      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
1    3 pound   boneless beef chuck pot roast
1 1/2   cups   diced jicama or chopped celery
1/2   cup   chopped green onions
1/4   cup   rice vinegar
1/4   cup   reduced-sodium soy sauce
2    tablespoons   hoisin sauce
1    tablespoon   finely chopped fresh ginger
1/2   teaspoon   salt
1/2   teaspoon   chili oil
1/4   teaspoon   ground black pepper
2    tablespoons   cornstarch
2    tablespoons   cold water
24      Bibb or Boston lettuce leaves
directions
Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onion, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from slow cooker. Using two forks, shred meat and transfer to a bowl. Cover to keep warm.
For sauce: Skim fat off cooking liquid; discard. Transfer cooking liquid (and any vegetables) to a small saucepan. In a small bowl, combine cornstarch and the water; add to cooking liquid. Cook and stir over medium-high heat until slightly thickened and bubbly; cook and stir 2 minutes more. Add sauce to shredded meat; toss to coat.
To serve, spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold lettuce around filling; secure with a toothpick, if you like.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 168, Fat, total (g) 4, chol. (mg) 67, sat. fat (g) 1, carb. (g) 5, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 25, vit. A (IU) 534.49, vit. C (mg) 5.31, Thiamin (mg) 0.13, Riboflavin (mg) 0.29, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 401, Potassium (mg) 472, calcium (mg) 20.19, iron (mg) 3.24, Vegetables () 1, Lean Meat () 3, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   olive oil
2      cloves garlic, minced
1/2     lemon, juiced
1/2   teaspoon   cumin
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
1/8   teaspoon   pepper
24      cherry tomatoes
1 1/2   pounds   sirloin steak, trimmed and cut into 1-inch cubes
1 1/2   cups   hummus, warmed
    Chopped cilantro (for garnish)
directions
Make the marinade by stirring the first seven ingredients in a medium bowl. Pour a bit of the marinade into another bowl, then toss it with the tomatoes. Add the beef to the remaining marinade and let it sit at room temperature for about 15 minutes.
Thread the meat and tomatoes onto separate skewers and sprinkle with salt and pepper. Grill the beef over medium-high heat, turning several times, for 9 to 12 minutes. Grill the tomatoes until they're heated through and the skin is puckered, about 1 minute per side.
To serve, spread warmed hummus on a platter and lay the skewers on top. Garnish with a sprinkling of cilantro.

ingredients
3    pounds   plum tomatoes, cored, seeded and diced
1    20 ounce package  frozen corn kernels, thawed
2      medium onions, chopped
6      cloves garlic, roughly chopped
2      jalapeno chiles, seeded and minced
1/2   cup   cilantro, chopped
1    5 1/2ounce can  tomato juice (about 2/3 cup
1    teaspoon   salt
1/2   teaspoon   black pepper
1    15 ounce can  black beans, drained and rinsed
directions
Combine tomatoes, corn, onions, garlic, jalapenos, cilantro, tomato juice, salt and pepper in an 8-quart pot. Bring to a simmer over high heat.
Reduce heat to medium and simmer for 10 minutes. Stir in beans and cook 5 minutes. Cool and spoon into jars. To give as a gift, pair with tortilla chips and include a chip-and-dip bowl, if desired. Refrigerate with this note: Use within 2 weeks.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 126, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 26, fiber (g) 6, pro. (g) 6, sodium (mg) 418, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2 tablespoons reduced-fat sour cream
2 tablespoons crumbled blue cheese
2 heads of Treviso or Belgian endive, spears separated (see Note)
4 ounces thinly sliced roast beef, cut into ribbons
directions
Combine sour cream and blue cheese in a small bowl.
Top Treviso (or Belgian endive) with roast beef and a dollop of the blue cheese cream.
TIPS:

Note: Treviso is a slender variety of radicchio.
MAKE AHEAD TIP: Prepare through Step 1 and store in an airtight container for up to 2 days.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 15, Fat, total (g) 1, chol. (mg) 4, pro. (g) 2, sodium (mg) 61, Potassium (mg) 19, Percent Daily Values are based on a 2,000 calorie diet.

ingredients
    Nonstick cooking spray
1    pound   russet potatoes, peeled and cut into 3/4-inch pieces
2    tablespoons   olive oil
1/2   cup   chopped onion (1 medium)
3/4   teaspoon   salt
1/4   teaspoon   ground black pepper
12      eggs, lighlty beaten
1/2   cup   shredded reduced-fat cheddar cheese (2 ounces)
1/2   cup   chopped tomato (1 medium)
directions
Line a 3 1/2- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently. Add onion; cook for 2 to 3 minutes more or until onion is tender, stirring frequently (the potatoes should still be firm).
Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2 1/2 hours or until eggs are set.
Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese. Cut omelet into wedges. Top with tomato. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 101, Fat, total (g) 6, chol. (mg) 142, sat. fat (g) 2, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 6, vit. A (IU) 287.6, vit. C (mg) 5.56, Thiamin (mg) 0.04, Riboflavin (mg) 0.18, Niacin (mg) 0.32, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 23.17, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 195, Potassium (mg) 172, calcium (mg) 51, iron (mg) 0.88, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      large fennel bulb, cut into 1/2-inch wedges
1/2   pound   small carrots (6 to 8), scrubbed and halved lengthwise
1/2     head cauliflower (about 1 pound), cut into small florets
4    cups   apple cider vinegar
1    cup   sugar
6    tablespoons   pickling spice (such as McCormick)
1    tablespoon   kosher salt
6      garlic cloves, peeled and crushed
4      rosemary sprigs
2      jalapenos, sliced
2 1/2   cups   water
directions
Place fennel, carrots and cauliflower in a large bowl.
In a medium pot, combine vinegar, sugar, pickling spice, salt, garlic, rosemary, jalapenos and water. Bring mixture to a boil, reduce to a simmer and cook until sugar is dissolved, about 4 minutes. Let cool 10 minutes, then pour over vegetables; let cool, cover with plastic wrap and chill 4 hours or overnight. (If necessary, place a dinner plate over plastic to keep vegetables submerged.) Store up to a week in liquid; strain before serving.

ingredients
2    medium  green sweet peppers
2    medium  fresh poblano chile peppers
1    bulb  garlic
1/2   teaspoon   olive oil
2    medium  ripe avocados, halved, seeded, peeled, and cut up
1    teaspoon   finely shredded lemon peel
2    tablespoons   lemon juice
1/2   teaspoon   salt
1/4   teaspoon   crushed red pepper
2      roma tomatoes, seeded and chopped
directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. Quarter, stem, and seed the peppers.* Place pepper quarters, cut sides down, in the prepared pan. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle with the oil. Bring foil up around bulb and fold edges together to loosely enclose. Place foil packet on the pan with the peppers.
Roast peppers and garlic for 20 to 30 minutes or until pepper skins are charred and garlic cloves feel soft. Bring foil up around pepper quarters and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, gently pull skins off pepper pieces and discard. When garlic head is cool enough to handle, squeeze garlic paste out of the individual cloves.
In a food processor combine roasted pepper quarters and the garlic paste. Cover and process until nearly smooth. Add avocados, lemon peel, lemon juice, salt, and crushed red pepper. Cover and pulse with several on-off turns until mixture is slightly chunky, scraping sides of bowl as needed. Transfer to a serving bowl; stir in tomatoes. Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.
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) 29, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 3, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 148.77, vit. C (mg) 35.22, Thiamin (mg) 0.04, Riboflavin (mg) 0.03, Niacin (mg) 0.38, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 13.86, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 51, Potassium (mg) 120, calcium (mg) 8, iron (mg) 0.37, Vegetables () 1, Mark as Free Exchange () 0, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1    16 ounce can  nonfat refried beans, preferably "spicy"
1    15 ounce can  black beans, rinsed
4      scallions, sliced
1/2   cup   prepared salsa
1/2   teaspoon   ground cumin
1/2   teaspoon   chili powder
1/4   cup   pickled jalapeno slices , chopped
1    cup   shredded Monterey Jack, or Cheddar cheese
1/2   cup   reduced-fat sour cream
1 1/2   cups   chopped romaine lettuce
1      medium tomato, chopped
1      medium avocado, chopped
1/4   cup   canned sliced black olives, (optional)

directions
Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
Tip:
MAKE AHEAD TIP: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 7, chol. (mg) 12, sat. fat (g) 3, carb. (g) 15, Monosaturated fat (g) 3, fiber (g) 5, pro. (g) 7, vit. A (IU) 728.85, vit. C (mg) 8.86, sodium (mg) 288, Potassium (mg) 164, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1/2   17.3ounce package  frozen puff pastry sheets (1 sheet), thawed
12    ounces   natural miniature hot dogs or sausages (36 total)
    Milk
    Grated Parmesan or finely shredded Gruyere cheese (optional)

directions
Preheat oven to 400 degrees F. Line an extra-large baking sheet with parchment paper; set aside. Roll out the pastry slightly to a 12x12-inch square. Cut into thirds. Cut each third crosswise into 12 4x1-inch strips (36 total strips). Place a hot dog in the center of each pastry strip. Fold each end over the hot dog.
Arrange wrapped hot dogs on prepared baking sheet. Brush with milk and sprinkle with cheese, if desired. Bake about 18 minutes or until golden.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 70, Fat, total (g) 5, chol. (mg) 6, sat. fat (g) 2, carb. (g) 3, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 2, vit. A (IU) 0.94, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.02, Niacin (mg) 0.28, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 5.33, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 75, Potassium (mg) 5, calcium (mg) 5, iron (mg) 0.3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   Brussels sprouts
1/4   cup   butter
1/2   teaspoon   salt
2      small Braeburn or other cooking apples, thinly sliced and seeded
2    tablespoons   fresh thyme leaves
1/4   cup   walnuts, toasted and chopped
1/4   teaspoon   crushed red pepper (optional)
directions
Line a 15x10x1-inch baking pan with paper towels, set aside. Trim stems and remove any wilted outer leaves from Brussels sprouts. Wash and halve. Bring a large pot of lightly salted water to boiling. Add sprouts. Cook, uncovered, 2 minutes; drain. Immediately plunge Brussels sprouts into a large bowl of ice water. Let sit for 3 minutes or until cool. Drain well. Transfer to prepared baking pan; pat dry.
Meanwhile, in a 12-inch skillet, melt the butter over medium heat. Cook, stirring often, until the butter begins to brown and smells fragrant and nutty, about 5 to 10 minutes (reduce heat to medium-low, if necessary, to prevent burning). Add the Brussels sprouts and salt. Cook, turning occasionally, for 5 minutes. Add apples and thyme; cook 7 minutes more or until Brussels sprouts are browned and apple is slightly tender, stirring occasionally. Transfer to a serving bowl. Sprinkle with toasted walnuts and crushed red pepper, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 143, Fat, total (g) 9, chol. (mg) 15, sat. fat (g) 4, carb. (g) 16, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 7, pro. (g) 4, vit. A (IU) 923.8, vit. C (mg) 68.16, Thiamin (mg) 0.13, Riboflavin (mg) 0.1, Niacin (mg) 0.74, Pyridoxine (Vit. B6) (mg) 0.23, Folate (µg) 45.9, Cobalamin (Vit. B12) (µg) 0.01, sodium (mg) 221, Potassium (mg) 428, calcium (mg) 51, iron (mg) 1.63, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2 1/2   cups   crispy corn and rice cereal
2    cups   pretzel sticks
1    cup   wasabi-flavored dried peas
3/4   cup   whole almonds
1/4   cup   light butter
2    tablespoons   rice vinegar
4    teaspoons   sesame seeds
1    tablespoon   reduced-sodium soy sauce
1/2   teaspoon   ground ginger
1/4   teaspoon   cayenne pepper
1/2   cup   snipped dried apricots
directions
Preheat oven to 300 degrees F. In a large mixing bowl combine cereal, pretzel sticks, peas, and almonds. Set aside. In a small saucepan heat and stir butter, vinegar, sesame seeds, soy sauce, ginger, and cayenne over medium-low heat until butter melts. Drizzle butter mixture over cereal mixture; stir gently to coat. Transfer mixture to a 15x10x1-inch baking pan.
Bake about 30 minutes or until mixture is almost dry and almonds are lightly toasted, stirring twice. Stir in apricots. Spread mixture on a large piece of foil to cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 127, Fat, total (g) 7, chol. (mg) 4, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 3, vit. A (IU) 388.72, vit. C (mg) 1.18, Thiamin (mg) 0.09, Riboflavin (mg) 0.16, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 194, Potassium (mg) 122, calcium (mg) 40.39, iron (mg) 2.52, Starch () 1, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    tablespoons   extra-virgin olive oil, divided
2      medium carrots, minced
1      large red onion, peeled and minced
1 1/2   tablespoons   minced fresh thyme
1/4   teaspoon   crushed red pepper
3    ounces   reduced-fat Spanish-style chorizo, finely diced (see Tip)
3    10 ounce packages  frozen baby lima beans
1    cup   dry white wine
1/2   cup   reduced-sodium chicken broth
3      cloves garlic, minced
1    tablespoon   sherry vinegar
1/2   teaspoon   kosher salt
directions
Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more. Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits. Cover and cook over medium-low heat for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt. Let stand for at least 10 minutes before serving.
Tips:
Tip: Spanish-style chorizo is a seasoned, smoked pork sausage commonly used in tapas dishes, but it's rather high in fat. There is also a Mexican style of chorizo, typically uncooked; the Spanish chorizo is fully cooked. Wellshire Farms offers a delicious reduced-fat Spanish-style chorizo, available at Whole Foods and wellshirefarms.com. If you can't find reduced-fat chorizo but still want to keep the fat in check, use just 1 ounce of full-fat chorizo in this recipe.
MAKE AHEAD TIP: Prepare up to 2 days in advance. Bring to room temperature or reheat on medium-low heat before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 150, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 3, fiber (g) 5, pro. (g) 7, vit. A (IU) 1700.66, sodium (mg) 125, Potassium (mg) 357, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      ears of fresh corn or one 10-ounce package frozen whole kernel corn, thawed (2 cups)
4      slices bacon
1      medium onion, chopped (1/2 cup)
1    cup   buttermilk or sour milk*
1      egg, lightly beaten
1    tablespoon   snipped fresh chives
3/4   cup   all-purpose flour
1/2   cup   blue or yellow cornmeal
1    tablespoon   sugar
1 1/2   teaspoons   baking powder
1/4   teaspoon   baking soda
1/4   teaspoon   salt
    Creme fraiche or dairy sour cream
    Snipped fresh chives (optional)
directions
If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse corn. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
In a very large skillet, cook bacon until crisp. Remove bacon from skillet; reserving bacon drippings in skillet. Drain bacon on paper towels and crumble finely; set aside.
Cook corn and onion in the reserved drippings over medium heat about 5 minutes or until corn and onion are tender. Cool slightly. Place half of the corn mixture (about 3/4 cup) in a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a medium bowl. Stir in buttermilk, egg and the 1 tablespoon chives.
In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the remaining corn mixture and bacon. Let batter stand for 5 minutes.
Heat a lightly greased griddle or heavy large skillet over medium heat until a few drops of water dance across the surface. For each griddle cake, spoon about 1/4 cup batter into skillet. Spread batter, if necessary, into a circle about 3 inches in diameter. Cook about 2 minutes on each side, turning when griddle cakes are golden brown and edges are slightly dry.
Serve warm with creme fraiche or sour cream. If you like, sprinkle with additional chives. Makes 12 griddle cakes (6 side-dish servings).
Tip
*Test kitchen tip:
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measure cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in the recipe.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 389, Fat, total (g) 22, chol. (mg) 81, sat. fat (g) 10, carb. (g) 39, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 10, vit. A (IU) 194.36, vit. C (mg) 5.9, Thiamin (mg) 0.28, Riboflavin (mg) 0.29, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 492, Potassium (mg) 336, calcium (mg) 111.06, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4   cup   olive oil, separated
2    loaves  focaccia bread (12 oz. each), cut into 1-in. cubes
1    teaspoon   coarse ground pepper
1    cup   Parmesan cheese, shredded
1      small green pepper, diced
1/2   cup   oil-packed sun-dried tomatoes, chopped
1/2   cup   pimiento-stuffed olives, chopped
5      large leaves fresh basil, chopped
2      garlic cloves, minced
2      eggs
1 1/2   cups   water or white wine
1/4   cup   butter, cubed
directions
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

ingredients
3    cups   shredded sharp cheddar cheese (12 ounces)
2    cups   shredded American cheese (8 ounces)
3    tablespoons   all-purpose flour
1      clove garlic, halved (optional)
2    cups   beer
1    teaspoon   instant chicken bouillon granules
    Nonstick cooking spray or disposable slow cooker liner
    Desired dippers (such as French or Italian bread pieces, soft pretzels, breadsticks, red sweet pepper pieces, broccoli florets, and/or carrot sticks)
directions
Tailgate day:
In a large bowl combine cheddar cheese and American cheese. Let stand at room temperature for 30 minutes. Sprinkle with flour; toss gently to coat.
If desired, rub the bottom and side of a large saucepan with garlic halves; discard garlic. In the saucepan combine beer and bouillon granules. Bring to boiling over medium heat; reduce heat to medium-low. Gradually stir in cheese mixture, stirring after each addition until cheese is melted.
Coat a 1-1/2-quart slow cooker with a car adapter with cooking spray or line the slow cooker with a disposable liner. Pour cheese mixture into the prepared cooker.
Tightly cover slow cooker and tote in an insulated carrier. If using vegetable dippers, tote them in an insulated cooler with ice packs.
At the tailgating site, plug slow cooker into car adapter and keep fondue warm on warm-heat setting. (Fondue will keep warm, covered, on warm-heat setting for up to 4 hours.) Stir fondue before serving. Serve with desired dippers.
Variation
Beer and Cheddar Fondue with Sausage:
Prepare as directed through Step 2. Meanwhile, in a large skillet cook 8 ounces bulk Italian or pork sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir sausage into melted cheese mixture. Tote and serve as directed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 140, Fat, total (g) 10, chol. (mg) 32, sat. fat (g) 6, carb. (g) 2, Monosaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 8, vit. A (IU) 291.54, vit. C (mg) 0, Thiamin (mg) 0.02, Riboflavin (mg) 0.14, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 350, Potassium (mg) 48, calcium (mg) 212.03, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

• 1    tablespoon   olive oil
• 1/2   cup   finely chopped onion (1 medium)
• 1/3   cup   finely chopped red sweet pepper
• 3    cloves  garlic, minced
• 3    12 ounce package  apple-Chardonnay, sun-dried tomato, spicy jalapeno, and/or other cooked chicken sausage links, cut diagonally into 3/4-inch slices
• 2/3   cup   chili sauce
• 2/3   cup   apple jelly
• 2    tablespoons   soy sauce
• 2    teaspoons   grated fresh ginger or 1/2 teaspoon ground ginger
• 1/4   teaspoon   crushed red pepper
• 2    teaspoons   cornstarch
• 2    teaspoons   cold water

• 1 1/4   cups   fresh or frozen shelled peas
• 2      ripe avocados, halved, pitted, and peeled
• 1 - 2    tablespoons   lime juice
• 1/4   cup   finely chopped red onion
• 1      clove garlic, minced
• 2    tablespoons   chopped cilantro
• 1      small jalapeno pepper, seeded and thinly sliced
•     Tortilla chips

ingredients

2    tablespoons   extra-virgin olive oil
2      large carrots, finely chopped
1      large onion, diced
2    tablespoons   minced garlic
1    teaspoon   chopped fresh rosemary
2    14 ounce cans  vegetable broth
2      medium zucchini, diced
9    ounce (about 2 cups)  fresh or frozen tortellini, preferably spinach-&-cheese
4      plum tomatoes, diced
2    tablespoons   red-wine vinegar

directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

• 3    pounds   80/20 ground chuck
• 1/4   cup   Heinz 57 Sauce
•     Salt and pepper to taste
•     Bacon, cooked, as needed
•     Cheddar cheese slices, as needed
•     Ketchup, as needed
• 24      3-inch butter and egg dinner rolls

• 1    cup   canned black beans, rinsed
• 1/2   cup   coarsely chopped jarred roasted red peppers
• 1      garlic clove
• 1    tablespoon   chili powder
•     Kosher salt
• 1    pound   whole-wheat pizza dough
•     Cornmeal, for dusting
• 1    cup   shredded low-fat Monterey Jack cheese (3 ounces)
• 1/2   cup   grape tomatoes, halved
• 1/4   cup   pitted black olives, sliced
• 1      scallion, thinly sliced
• 1    cup   shredded butter lettuce
• 3    tablespoons   reduced-fat sour cream

• 1    teaspoon   olive oil
• 2    ounces   hot Italian dried sausage (soppressata), quartered lengthwise and then thinly sliced crosswise
• 1/2   cup   dry white wine
• 2    pounds   mussels, well scrubbed, beards removed
• 1/2   cup   good-quality store-bought marinara sauce, such as Rao's
• 1    cup   coarsely chopped flat-leaf parsley (about 1 bunch)

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