INGREDIENTS

6 - ounces smoked cheese (cheddar, mozzarella, or gouda), shredded
1 - tablespoon all-purpose flour
4 - ounces ham, finely chopped
1 - medium carrot, finely chopped
1/2 - teaspoon curry powder
1/2 - teaspoon paprika
3 - cups whole milk
1/2 -4 ounce package refrigerated garlic mashed potatoes

Canned shoestring potatoes, fresh snipped parsley, and/or paprika (optional)

DIRECTIONS

In a bowl combine cheese and flour; set aside.
In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.

Ingredients

3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions (optional)
Directions
In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.
Nutrition Facts (Smashed Potato Soup)
Per serving: 243 kcal cal., 11 g fat (6 g sat. fat, 37 mg chol., 644 mg sodium, 30 g carb., 3 g fiber, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   canola oil
2    pounds   flat, first-cut brisket, (see Note), trimmed
3      medium onions, sliced
6      allspice berries, or pinch of ground allspice
2    teaspoons   chopped fresh thyme, or 3/4 teaspoon dried
1    teaspoon   sweet paprika
1/2   teaspoon   salt
1/2   teaspoon   freshly ground pepper
2      bay leaves
1    cup   dry vermouth, or dry white wine
3    cups   reduced-sodium beef broth
4      medium carrots, peeled
3      medium parsnips, peeled and cored (see Tip)
1      medium rutabaga, (about 3/4 pound), peeled (see Tip)
1    teaspoon   Dijon mustard
2    teaspoons   arrowroot, or 1 tablespoon cornstarch
1 - 2    tablespoons   water
directions
Preheat oven to 325 degrees F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately.
Tips:
Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut's being tough--there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
Tips: Prep parsnips by peeling and removing the fibrous, woody core.
To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 385, Fat, total (g) 11, chol. (mg) 78, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 5, fiber (g) 5, pro. (g) 41, vit. A (IU) 5344.92, vit. C (mg) 20.67, sodium (mg) 279, Potassium (mg) 850, iron (mg) 4.5, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      egg, lightly beaten
1    2 1/2ounce package  very thinly sliced corned beef, chopped
1/3   cup   finely chopped cabbage
1/4   cup   soft rye bread crumbs (about 1/2 slice)
1/2   teaspoon   caraway seeds
1/4   teaspoon   salt
1    pound   lean ground beef
1    large  red onion, sliced
4      kaiser rolls, split
3    tablespoons   horseradish mustard
directions
In a medium bowl, combine egg, corned beef, cabbage, bread crumbs, caraway seeds, and salt. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Add onion slices to the grill during the last 10 to 12 minutes or until tender, turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then onion slices and kaiser rolls on grill rack over heat. Cover and grill as above.)
Spread kaiser rolls with horseradish mustard. Serve burgers in rolls with onion slices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 479, Fat, total (g) 22, chol. (mg) 138, sat. fat (g) 7, carb. (g) 36, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 33, sodium (mg) 861, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3      ears corn, husks and silks removed
4      center-cut beef tenderloin steaks, cut 2 inches thick (about 2 lb. total)
4    slices  bacon
1/2   cup   finely chopped yellow onion
3/4   cup   half-and-half or light cream
2    tablespoons   finely chopped fresh dill
1    tablespoon   finely chopped fresh tarragon
directions
Lightly coat corn and steaks with extra virgin olive oil. Season steaks with 1/2 tsp. salt and 1/4 tsp. pepper. Let steaks stand at room temperature while grilling corn.
For charcoal grill, place corn on rack over medium-hot coals. Cover; grill 10 minutes or until golden, turning occasionally. (For gas grill, preheat grill to medium-high. Grill as above.) Set corn aside. With grilling tongs, carefully push coals to one side of grill and, if necessary, add more coals for medium-hot heat.
Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 13 to 15 minutes more for medium rare (145 degrees F); remove. Cover with foil; set aside.
For corn relish, in skillet over medium coals, cook bacon. Drain on paper towels; reserve drippings in skillet. Cut kernels from cob. Cook onion in drippings over medium coals until tender, 3 minutes, stirring often. Add corn and half-and-half. Bring to boiling; reduce heat. Simmer 3 minutes or until thickened. Add crumbled bacon and herbs; spoon over steaks. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 701, Fat, total (g) 42, chol. (mg) 189, sat. fat (g) 15, carb. (g) 17, Monosaturated fat (g) 18, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 3, pro. (g) 62, vit. A (IU) 389, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 18, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 4, sodium (mg) 699, Potassium (mg) 1046, calcium (mg) 91, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

ingredients
30      chocolate wafers, (see Tip)
2    tablespoons   chopped pitted dates
2    tablespoons   water
1    tablespoon   canola oil
1    tablespoon   brewed coffee
1    tablespoon   water
1 1/2   teaspoons   unflavored gelatin
1      large egg
1/2   cup   low-fat milk
8    tablespoons   packed light brown sugar, divided
1/3   cup   unsweetened cocoa powder, preferably Dutch-process
2    ounces   bittersweet chocolate, chopped
1 1/2   teaspoons   vanilla extract
2    tablespoons   dried egg whites, (see Ingredient Note), reconstituted according to package directions
1/2   teaspoon   cream of tartar
directions
Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
Tips:
Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
Ingredient Note: Dried egg whites are pasteurized-a wise choice when making meringue toppings that may not reach 160 degrees F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan
NUTRITION INFORMATION

Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 4, sodium (mg) 88, Potassium (mg) 106, Other Carb () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

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