Greek Tuna Casserole

Ingredients

⅓ cup dried whole-wheat orzo pasta
1 medium eggplant, ends trimmed, cut into 1-inch-thick slices
1 large red sweet pepper, stemmed, quartered, and seeded
2 tablespoons olive oil
1½ teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 clove garlic, minced
4 tablespoons snipped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup Panko breadcrumbs
3 (5 ounce) cans very low sodium tuna (water pack), undrained, large pieces broken up
1 9-ounce package frozen artichoke hearts, thawed and quartered if needed
½ cup ripe olives, halved
¼ cup crumbled feta cheese (1 ounce)
1 lemon, cut into 6 wedges

Preparation

  1. Preheat oven to 425°F. Coat a 1½-quart au gratin dish with cooking spray; set aside. Cook pasta according to package directions. Drain and set aside.
  2. Line a 15x10x1-inch baking pan with foil. Lightly coat both sides of each eggplant slice with cooking spray. Place coated eggplant slices in the prepared baking pan. Add sweet pepper quarters to pan with eggplant slices. Roast, uncovered, for 15 to 20 minutes or until eggplant begins to brown and peppers are just tender. Remove from oven; let cool. Cut eggplant and pepper pieces into ¾-inch cubes. Reduce oven temperature to 350°F.
  3. For lemon dressing, in a small bowl whisk together olive oil, 1 teaspoon of the lemon peel, the lemon juice and garlic. Whisk in 3 tablespoons of the oregano, the salt and black pepper; set aside. In another small bowl combine panko, the remaining 1 tablespoon oregano and the remaining ½ teaspoon lemon peel; set aside.
  4. In a large bowl combine cooked orzo, eggplant, sweet pepper, tuna, artichoke hearts, olives and feta cheese. Stir in the lemon dressing. Spoon mixture into the prepared baking dish. Cover with foil. Bake in the 350°F oven for 35 to 40 minutes or until heated through. Sprinkle panko mixture over top. Bake, uncovered, for 5 to 8 minutes more or until panko mixture is golden brown. Serve with lemon wedges.

Greek Tuna Casserole

Eggs Benedict with Avocado Cream

Ingredients

Avocado Cream
1 small ripe avocado, halved, seeded and peeled
¼ cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
⅛ teaspoon salt
¼ teaspoon bottled hot pepper sauce (optional)

Eggs Benedict

4 large eggs

2 whole-wheat English muffins, split and toasted

4 slices tomato

2 slices bacon, crisp-cooked, drained and crumbled

 

Preparation

  1. To prepare Avocado Cream: In a blender or food processor, combine avocado, yogurt, cilantro, lime juice, salt and, if desired, hot pepper sauce. Set aside.
  2. To prepare Eggs Benedict: Half fill a nonstick skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slide the egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.
  3. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.
  4. To serve, place a freshly toasted muffin half on each of four serving plates. Top each with a tomato slice. Top each tomato slice with an egg and spoon reserved Avocado Cream over the eggs. Sprinkle evenly with bacon.

Eggs Benedict with Avocado Cream

Marmalade-Horseradish-Rosemary Glazed Ham

Ingredients

1 (5 to 6 pound) cooked, smoked bone-in ham (rump half or shank portion)
3 cups water
⅔ cup orange marmalade
2 tablespoons packed brown sugar
2 tablespoons whole-grain mustard
1 to 2 tablespoons prepared horseradish
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
Fresh rosemary sprigs (optional)
Orange wedges (optional)

Preparation

  1. Preheat oven to 325°F. Score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, cut side down, on a flat rack in a roasting pan. Pour the water into the bottom of the roasting pan around ham. Tent ham with foil. Roast for 1 hour.
  2. Meanwhile, for glaze, combine marmalade, brown sugar, mustard, horseradish, and chopped or dried rosemary in a small saucepan. Cook and stir over medium-low heat until marmalade melts. Set aside.
  3. After ham has roasted for 1 hour, brush ham with the glaze. Roast, uncovered, for 30 to 60 minutes more or until a thermometer inserted into center of ham registers 140°F, brushing ham with glaze every 15 minutes. Let stand for 15 minutes before carving. If desired, garnish serving platter with rosemary sprigs and orange wedges.

Marmalade-Horseradish-Rosemary Glazed Ham

Peaches ‘n Cream Crepes

Ingredients

4 ounces reduced-fat cream cheese
1 tablespoon to 2 Tablespoons fat-free milk
2 cups frozen unsweetened peach slices, chopped
¼ teaspoon apple pie spice
4 (9-inch) pieces ready-to-use crepes
½ teaspoon powdered sugar

Preparation

  1. In a medium microwave-safe bowl, microwave cream cheese on high about 10 seconds or until softened. Stir in enough of the milk to reach spreading consistency.
  2. In another medium microwave-safe bowl, microwave peaches on high 2 to 4 minutes or until thawed, stirring once. Remove ¼ cup of the peaches; set aside. Stir the remaining peaches and apple pie spice into cream cheese mixture.
  3. Spoon one-fourth of the cream cheese mixture onto half of each crepe; fold into quarters. Top with the reserved peaches, and dust with powdered sugar.

Peaches 'n Cream Crepes

Squash And Spinach Lasagna Roll-Ups

Ingredients

6 dried whole-grain lasagna noodles
1 egg, lightly beaten
½ of a (12 ounce) package frozen cooked winter squash, thawed ( ⅔ cup)
½ of a (10 ounce) package frozen chopped spinach, thawed and squeezed dry ( ⅓ cup)
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1½ cups shredded part skim mozzarella cheese (6 ounces), divided
6 tablespoons chopped walnuts, toasted
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained

Preparation

  1. Lightly coat a piece of foil with cooking spray; set aside. Cook lasagna noodles according to package directions, except cook 2 minutes less than the suggested time; drain. Place cooked noodles in a single layer on the prepared foil.
  2. Meanwhile, preheat oven to 350°F. Combine egg, squash, spinach, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Stir in ¾ cup of the mozzarella cheese. Divide squash mixture among cooked noodles, spreading evenly on each noodle;sprinkle walnuts on top of squash mixture. Roll up noodles. Arrange filled noodles in a 1½-quart rectangular baking dish. Set aside.
  3. Combine tomatoes, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper in a food processor; cover and process until smooth. Pour tomato mixture over filled noodles.
  4. Cover dish with foil. Bake 40 minutes. Sprinkle with the remaining ¾ cup mozzarella cheese. Bake, uncovered, about 10 minutes more or until cheese is melted.

Squash & Spinach Lasagna Roll-Ups

Chicken, Kiwi and Avocado Salad

Ingredients

1 pound skinless, boneless chicken breast halves
Nonstick cooking spray
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons snipped fresh basil
½ teaspoon Dijon-style mustard
1 clove garlic, minced
4 cups fresh baby spinach
4 kiwifruits, peeled, halved and sliced
1 medium avocado, halved, seeded, peeled and sliced
½ cup very thinly sliced watermelon radishes, halved or regular radishes
½ cup crumbled goat cheese (optional)

Preparation

  1. Lightly coat chicken with cooking spray; sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Grill chicken, covered, over medium heat 15 to 18 minutes or until done (165°F).
  2. Meanwhile, for dressing, whisk together lime juice, honey, olive oil, basil, mustard, minced garlic and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
  3. Arrange the next spinach, kiwifruits, avocado slices and radishes on plates. Slice chicken and arrange on salads. If desired, top with cheese and additional basil. Drizzle with dressing.

Chicken, Kiwi and Avocado Salad

Panko-Crusted Halibut with Swiss Chard

Ingredients

7 tablespoons butter

3/4 cup panko (Japanese breadcrumbs)

2 shallots, minced

3 tablespoons chopped fresh flat-leaf parsley

Zest of 1 lemon

Kosher salt and freshly ground pepper

4 (5 to 6-ounce) halibut fillets

2 tablespoons mayonnaise

1 bunch rainbow chard, washed, stems sliced, and leaves torn

1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper. 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

Cheese and Spinach-Stuffed Portobellos

Ingredients

4 large portobello mushroom caps
¼ teaspoon salt
¼ teaspoon freshly ground pepper, divided 1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon Italian seasoning
¾ cup prepared marinara sauce

Preparation

  1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and ⅛ teaspoon pepper. Roast until tender, 20 to 25 minutes.
  3. Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
  4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

 

Cheese-&-Spinach-Stuffed Portobellos

Spaghetti Squash Meatball Casserole

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups chopped collard greens
  • 1 cup chopped fresh spinach
  • 1 cup reduced-fat ricotta cheese
  • 2 plum tomatoes, chopped
  • 1 cup pasta sauce
  • 1 cup shredded part-skim mozzarella cheese

Directions

  • Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly.
  • Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan.
  • In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta cheese and remaining salt; remove from heat.
  • Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13×9-in. baking dish. Top with tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

 

Spaghetti Squash Meatball Casserole

Heart-Shaped Pizza with Bell Peppers

Ingredients

1 pound prepared pizza dough, preferably whole-wheat
All-purpose flour for rolling
Cornmeal for sprinkling
½ cup prepared marinara sauce
1 cup shredded part-skim mozzarella cheese
1 red bell pepper with a deep curve at the stem

Preparation

  1. Position rack in the lowest position in the oven and place a pizza stone on the rack; preheat to 450°F.
  2. Cut pepper in half vertically. Remove stem and seeds. Cut vertical slices from the pepper so that each slice resembles a half-heart shape.
  3. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a pizza peel sprinkled with cornmeal. Cut a wide V shape at the top of the circle. Round out the tops on either side of the V and pull and pinch the bottom of the circle to resemble a heart.
  4. Spread sauce evenly over the crust. Top with the cheese. Arrange bell pepper slices in heart shapes over the pizza. Transfer to the heated pizza stone and bake until the crust is crispy and golden and the cheese is melted, 13 to 14 minutes.

Heart-Shaped Pizza with Bell Peppers