Butternut Squash Alfredo with Chicken and Spinach

Ingredients

2½ pounds butternut squash, peeled
1 cup low-sodium chicken broth
½ cup dry white wine
1 pound chicken tenders
8 large cloves garlic, peeled
8 cups baby spinach
1 tablespoon cornstarch mixed with 1 tablespoon water
1 cup grated Parmesan cheese plus 3 tablespoons, divided
½ cup sour cream
3 tablespoons unsalted butter
⅛ teaspoon ground pepper
Pinch of freshly grated nutmeg
1 tablespoon chopped fresh parsley

Preparation

  1. Put a large pot of water on to boil. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut squash into long, thin strands. You should have about 10 cups of squash “noodles.”
  2. Combine broth, wine, chicken tenders and garlic in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the chicken is cooked through and the garlic is soft, 10 to 12 minutes.
  3. Meanwhile, cook the squash noodles in the boiling water, stirring often, for 2 minutes. Remove from heat and stir in spinach. Drain in a colander for 3 minutes, then transfer to a serving bowl. Cover with foil to keep warm.
  4. Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces. Transfer the garlic and broth to a blender and process until smooth, about 1 minute. (Use caution when blending hot liquids.) Return the mixture to the saucepan and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk until slightly thickened, about 1 minute. Whisk in 1 cup Parmesan, sour cream, butter, pepper and nutmeg. Stir in the chicken and cook for 1 minute more.
  5. Pour the chicken mixture over the squash noodles. Serve topped with the remaining 3 tablespoons Parmesan and parsley.

Butternut Squash Alfredo with Chicken & Spinach

Orange-Asparagus Salad

Ingredients

8 ounces fresh asparagus
2 tablespoons orange juice
2 teaspoons olive oil
½ teaspoon Dijon mustard
⅛ teaspoon salt
Dash ground pepper
1 medium orange, peeled and sectioned

Preparation

  1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
  2. For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.

Orange-Asparagus Salad

Spinach Panini

Ingredients

8 slices whole-wheat bread or 2 whole-wheat pita bread rounds, halved crosswise and split horizontally
4 cups fresh baby spinach leaves
8 thin tomato slices (1 medium tomato)
⅛ teaspoon freshly ground pepper
¼ cup thinly sliced red onion
2 tablespoons shredded fresh basil leaves
½ cup crumbled feta cheese (2 ounces)

Preparation

  1. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray; set aside.
  2. Place 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among bread slices or pita pieces. Top spinach with tomato slices. Sprinkle with pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with remaining bread slices or pita pieces. Press down firmly.
  3. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer’s directions. Add sandwiches, in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy plate on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1 to 2 minutes more or until bread is toasted.)

Spinach Panini

Bacon and Egg Breakfast Tacos

Ingredients

2 dried ancho chiles (about 1 ounce)
2½ cups boiling water
8 ounces scallions, trimmed, plus more for garnish
2 tablespoons lime juice
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
6 large eggs
3 slices thick-cut bacon, chopped
¾ cup shredded cheese, such as Monterey Jack
6 corn or flour tortillas, warmed
Shredded red cabbage & lime wedges for serving

Preparation

  1. Place chiles in a heatproof bowl and cover with boiling water. Cover and let stand until softened, about 1 hour.
  2. Separate scallion whites and greens and cut into 4-inch pieces. Heat a large cast-iron skillet over high heat. Cook the whites, turning occasionally, until almost entirely blackened, about 5 minutes. Transfer to a plate. Cook the greens until lightly charred, 1 to 2 minutes. Transfer to the plate and let cool.
  3. Drain the chiles, reserving the water. Remove and discard the stems and seeds. Transfer the chiles to a food processor and add ¼ cup of the reserved water, the scallions, lime juice and ¼ teaspoon each salt and pepper. Puree until smooth.
  4. Whisk eggs with the remaining ¼ teaspoon each salt and pepper in a medium bowl.
  5. Wipe out the pan to remove any blackened bits. Add bacon and cook over medium heat, stirring occasionally, until just starting to brown, 2 to 5 minutes. Add the eggs and cook, stirring, until just set, 1 to 3 minutes. Remove from heat. Sprinkle the eggs with cheese and cover until it melts, 1 to 3 minutes.
  6. Divide the eggs among tortillas. Serve topped with the salsa and more scallions, cabbage and lime wedges, if desired.

Bacon & Egg Breakfast Tacos

Sausage Balls

Ingredients

½ pound bulk pork sausage, broken up into pieces
2 cups cauliflower rice (To make your own cauliflower rice, pulse ½ pound cauliflower florets in a food processor until chopped into rice-size pieces.)
1 cup white whole-wheat flour
1¼ cups shredded sharp Cheddar cheese
¼ cup finely chopped fresh parsley

Preparation

  1. Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray.
  2. Combine sausage, cauliflower, flour and cheese in a large bowl; stir until just combined (do not overmix). Form into 36 balls (a generous tablespoon each) and place on the prepared baking sheet.
  3. Bake the balls until an instant-read thermometer inserted in the center registers 165°F, about 25 minutes.

Sausage Balls

Slow-Cooker Cherry Cobbler

Ingredients

Filling
10 cups frozen pitted dark sweet cherries (about 48 oz.), thawed and well drained
½ cup granulated sugar
¼ cup cornstarch
2 tablespoons lemon juice
Topping
1 cup granola
¼ cup white whole-wheat flour
¼ cup unsalted butter, softened
1 tablespoon light brown sugar
¼ teaspoon kosher salt

Preparation

  1. To prepare filling: Coat a 6-quart slow cooker with cooking spray. Combine cherries, granulated sugar and cornstarch in a large bowl; toss until well coated. Transfer to the prepared slow cooker. Cover and cook on High for 1 hour.
  2. Meanwhile, prepare topping: Combine granola, flour, butter, brown sugar and salt in a large bowl; set aside.
  3. After 1 hour of cooking, stir lemon juice into the cherry mixture. Evenly distribute the granola mixture on top. Cover and cook for 1 hour. Adjust the lid to partially cover; cook for 30 minutes more. Serve warm.

Slow-Cooker Cherry Cobbler

Spinach Chicken Salad with Mango Dressing

Ingredients

1 large ripe mango, halved, seeded, peeled and cut into ¾-inch pieces
4 tablespoons coarsely chopped cashews, divided
1 tablespoon olive oil
1 tablespoon water
¼ teaspoon salt
¼ teaspoon ground pepper
1 (5 ounce) package fresh baby spinach
1 medium red bell pepper, seeded and sliced
12 ounces cooked skinless, boneless chicken breast, sliced

Preparation

  1. For dressing, combine one-fourth of the mango, 1 tablespoon of the cashews, the olive oil, the water, salt and ground pepper in a food processor or blender. Cover and process or blend until smooth.
  2. Arrange spinach leaves on four serving plates. Top with bell pepper, chicken and the remaining mango. Drizzle with the dressing. Sprinkle with the remaining 3 tablespoons cashews.

Spinach Chicken Salad with Mango Dressing

Avocado and Pumpkin Salsa

Ingredients

1 cup canned pumpkin
1 large tomato, seeded and chopped
1 avocado, halved, seeded, peeled, and chopped
½ small onion, chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
1 (12 fluid ounce) can or bottle Few drops bottled hot pepper sauce
Pinch of salt
Fresh cilantro leaves (optional)

Preparation

  1. Combine pumpkin, tomato, avocado, onion, cilantro, lime juice, garlic, hot pepper sauce, and salt. If desired, garnish with cilantro leaves. Serve with baked tortilla chips or over grilled chicken breasts.
    Avocado & Pumpkin Salsa

Tropical Ambrosia Salad with Sour Cream-Orange Dressing

Ingredients

Sour Cream-Orange Dressing
½ cup light dairy sour cream
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon packed brown sugar.
Tropical Ambrosia Salad
1 (24 ounce) jar refrigerated mango slices, drained and coarsely chopped
1 (24 ounce) jar refrigerated grapefruit sections, drained
1 (20 ounce) can pineapple chunks (juice pack), drained
½ cup large flaked coconut or dried coconut chips, toasted. To toast coconut, spread in a single layer in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until golden brown, stirring once or twice. Watch carefully, so coconut does not burn.
1 to 2 tablespoons pomegranate seeds

Preparation

  1. Prepare Sour Cream-Orange Dressing: Stir together sour cream, orange juice concentrate and brown sugar in a small bowl. Set aside.
  2. Prepare Tropical Ambrosia Salad: In a large bowl, stir together mango, grapefruit and pineapple. Add Sour Cream-Orange Dressing, stirring gently to coat. Sprinkle with coconut and pomegranate seeds. Serve immediately.

 

Tropical Ambrosia Salad with Sour Cream-Orange Dressing

Macaroni Pancakes with Mushrooms, Spinach and Tomatoes

Ingredients

3 ounces dried whole-wheat elbow macaroni
2 cloves garlic, thinly sliced
5 teaspoons olive oil, divided
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
¾ teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
½ teaspoon dried Italian seasoning, crushed, divided
10 ounces fresh cremini mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
6 eggs
1½ cups finely shredded carrots (2 to 3 medium), divided
1 cup shredded reduced-fat mozzarella cheese (4 ounces), divided
Chopped fresh oregano (optional)

Preparation

  1. Cook macaroni according to package directions. Drain; set aside.
  2. Cook garlic in a large skillet in 1 teaspoon of the oil for 30 seconds. Add tomatoes, a pinch each of the salt and the pepper, and ¼ teaspoon of the Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes until most of the liquid is evaporated. Transfer to a bowl; set aside.
  3. Cook mushrooms in the same skillet in another 1 teaspoon of the oil about 5 minutes or until liquid is evaporated. Stir in thawed spinach, another pinch each of the salt and pepper, and the remaining ¼ teaspoon Italian seasoning. Cook and stir until most of the liquid from the spinach is evaporated. Set aside.
  4. Preheat oven to 375°F. Whisk 2 of the eggs in a medium bowl until combined. Stir in one-third of the shredded carrot and one-third of the cooked macaroni. Season with another pinch each of the salt and pepper. Heat another 1 teaspoon of the oil in a nonstick skillet over medium-low heat. Add carrot-macaroni mixture; cook until set and lightly browned on one side. Remove from heat. Place a plate over the skillet; holding plate and skillet firmly, invert pancake onto the plate. Slide pancake back into the skillet. Cook until lightly browned. Slide pancake onto a greased cookie sheet and keep warm. Repeat two more times to make three pancakes total.
  5. Place one of the pancakes in a greased 9-inch pie plate. Spread mushroom-spinach mixture to within ½ inch of the edge of the pancake. Sprinkle with ¼ cup of the shredded cheese. Top with a second pancake; spread tomato mixture over pancake to within ½ inch of the edge of the pancake. Sprinkle with ¼ cup of the shredded cheese. Top with the final pancake; sprinkle with the remaining ½ cup shredded cheese.
  6. Bake 5 to 8 minutes or until hot in center and cheese is melted. Let stand 10 minutes before serving. If desired, garnish with chopped oregano. To serve, cut into six wedges.

Macaroni Pancakes with Mushrooms, Spinach & Tomatoes