1 (12 fluid ounce) can or bottle Few drops bottled hot pepper sauce
Pinch of salt
Fresh cilantro leaves (optional)
Preparation
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.
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
Prepare Sour Cream-Orange Dressing: Stir together sour cream, orange juice concentrate and brown sugar in a small bowl. Set aside.
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.
Cook macaroni according to package directions. Drain; set aside.
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.
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.
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.
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.
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.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with ¼ teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.
Add the remaining 2 tablespoons oil, potatoes and the remaining ¼ teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.
Transfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.
Prepare Rhubarb Syrup: In a small saucepan combine water, rhubarb slices, sugar and dash salt. Bring to boiling; reduce heat. Simmer 6 minutes or until rhubarb breaks down when stirred. Strain through a fine-mesh sieve; discard solids.
Prepare Cocktail: In a cocktail shaker combine slices of ginger and rhubarb; crush against side with a muddler or the back of a spoon. Add vodka, lime juice and 2 tablespoons of Rhubarb Syrup. Add ice cubes; cover and shake until very cold. Strain liquid through a small fine-mesh sieve into a tall ice-filled glass. Add club soda. Garnish with a lime slice, rhubarb swizzle stick, and/or rhubarb peel curl.
12 ounces peeled and deveined raw shrimp (21-25 count)
1 bunch scallions, cut into 1-inch pieces
1 tablespoon minced peeled fresh ginger
¼ teaspoon crushed red pepper
1½ cups chopped fresh pineapple (1-inch pieces)
Preparation
Combine chili sauce, rice wine (or sherry), tamari, water and cornstarch in a small bowl. Set next to the stove.
Cook bacon in a large flat-bottom wok or large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
Add bell pepper to the drippings in the pan and cook, stirring, for 1 minute. Add shrimp, scallions, ginger and crushed red pepper; cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir the reserved sauce and add to the pan along with pineapple and the bacon. Cook, stirring, until the sauce thickens slightly, about 1 minute more.
½ teaspoon chopped fresh thyme plus 1 tablespoon, divided
¼ teaspoon garlic powder
1 large sweet onion, chopped
¼ teaspoon salt
2 teaspoons smoked paprika
¼ cup dry white wine
1 head cauliflower (about 2 pounds), cored and chopped
4 cups low-sodium chicken broth or no-chicken broth, divided
2 teaspoons cornstarch
¾ cup shredded smoked Gouda
¼ cup heavy cream
Preparation
Preheat oven to 350°F.
Toss bread in a bowl with 2 teaspoons oil, ¼ teaspoon pepper, ½ teaspoon thyme and garlic powder. Spread on a baking sheet. Bake, stirring once, until crispy, 14 to 18 minutes.
Meanwhile, heat the remaining 2 teaspoons oil in a large pot over medium heat. Add onion and salt, cover and cook, stirring occasionally, until the onion is very soft and barely starting to brown, 7 to 9 minutes. Sprinkle with paprika, the remaining ½ teaspoon white pepper and 1 tablespoon thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add wine, increase heat to high and bring to a boil, scraping up any browned bits.
Add cauliflower and 3½ cups broth, cover and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook until the cauliflower is very tender, 10 to 12 minutes.
Puree the soup in the pot with an immersion blender (or in batches in a regular blender and return to the pot). Combine the remaining ½ cup broth and cornstarch in a small bowl and stir into the soup. Return to a simmer over medium heat; simmer, stirring constantly, for 1 minute. Remove from heat. Stir in cheese and cream. Serve the soup topped with the croutons.
1 pound skinless, boneless chicken breast halves, cut into 1-inch strips
2 medium onions, cut into thin wedges
2 cups sliced bok choy
1 cup sliced celery (2 stalks)
1 cup sliced carrots (2 medium)\
¾ cup chopped green sweet pepper (1 medium)
6 cloves garlic, minced
2 cups cooked brown rice
1 cup chow-mein noodles, coarsely broken
½ cup cashews
¼ cup thinly sliced green onions (2)
Preparation
Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.
Spoon chicken-rice mixture into the prepared baking dish. Cover with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165°F). Sprinkle chow-mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.
½ cup shredded part-skim mozzarella cheese (2 ounces)
⅓ cup canned pineapple chunks (juice pack), drained and coarsely chopped
4 slices lower-sodium and less-fat bacon, crisp-cooked and coarsely chopped
Preparation
Preheat oven to 450°F. Place pizza crust on a 12-inch pizza pan or a baking sheet. Bake for 8 minutes. Carefully spread pizza sauce onto the pizza crust. Top with chopped kale, mozzarella cheese, pineapple, and bacon. Bake for 5 to 8 minutes more or until the crust is golden brown and the cheese is melted. Cut into eight slices.
2 cups thin bite-size strips red and/or yellow sweet peppers
2 cups seeded and chopped cucumber
¼ cup snipped fresh cilantro
Preparation
Cook spaghetti according to package directions; drain and keep warm. Meanwhile, for sauce, in a small bowl mash avocado with a fork. Stir in yogurt, lime juice, salt, Sriracha sauce, and black pepper.
In a large skillet, heat oil over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 minute. Add sweet peppers; cook 4 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove from heat.
Stir in cucumber and yogurt mixture. Cook over medium-low heat until heated through. Serve sauce over spaghetti and top with cilantro.
4 ounces reduced-fat cream cheese at room temperature
3 tablespoons honey
1 teaspoon vanilla extract
6 cups seedless grapes, preferably red and green (about 2 pounds)
Preparation
To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400°F.
Toss walnuts in a bowl with water. Sprinkle with brown sugar and salt; toss to coat well. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are barely starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 6 minutes.
To prepare salad: Meanwhile, combine sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy. Transfer to a large bowl. Add grapes and gently stir to combine. Transfer to a serving dish. Crumble the candied walnuts on top just before serving.
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.
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.
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 wedge.
1 ounce shredded part skim mozzarella cheese ( ¼ cup)
1 cup arugula
Preparation
Preheat oven to 375°F. Lightly brush a baking sheet with olive oil. Place 1 beaten egg white in a shallow dish. Combine 5 tablespoons panko, 1 tablespoon Parmesan, ⅛ teaspoon pepper, and the parsley flakes in another shallow dish. Dip each eggplant slice in the egg white, then dip in the panko mixture to coat. Place the eggplant slices on the prepared baking sheet and lightly coat with cooking spray. Bake for about 30 minutes or until crisp and golden, turning once.
Meanwhile, combine ground beef with the remaining 3 tablespoons panko, the remaining 1 tablespoon Parmesan, the remaining ⅛ teaspoon pepper, the garlic powder, and the remaining beaten egg white in a large bowl. Evenly divide the mixture into four ½-inch thick patties.
For a charcoal or gas grill, place the patties on the grill rack directly over medium heat. Cover and grill for 8 to 10 minutes or until the patties are done (160°F), turning once.
To serve, top each eggplant slice with a beef patty and some of the marinara sauce. Sprinkle with mozzarella cheese and top with arugula.
8 ounces whole-grain baguette-style bread, cut into cubes
6 ounces smoked turkey sausage, thinly sliced
2 ounces reduced-fat Swiss or cheddar cheese, shredded ( ½ cup)
4 eggs
3 egg whites
2 cups fat-free milk
1 teaspoon dried oregano, crushed
Preparation
In a large skillet heat oil. Add mushrooms, sweet pepper and onion to skillet; cook over medium heat for 5 minutes or until just tender, stirring frequently.
Lightly grease a 2-quart rectangular baking dish. Arrange half the bread cubes in an even layer in prepared dish. Top with half the sausage, half the mushroom mixture and half the cheese. Repeat layers.
In a medium bowl whisk together eggs, egg whites, milk and oregano. Slowly pour over the layered mixture in dish. Press down lightly with the back of a large spoon. Cover and chill for 2 hours or up to 24 hours.
Preheat oven to 350°F. Bake casserole, uncovered, about 50 minutes or until nearly set and lightly browned on top (may see some liquid egg in center of casserole). Let stand 10 minutes before serving (egg mixture will set upon standing). Cut into 6 pieces.
1 medium red or yellow bell pepper, cut into strips
1 scallion, thinly sliced
1 tablespoon chopped fresh cilantro
1 clove garlic, minced
¼ cup apricot nectar
2 tablespoons salad oil
2 tablespoons rice vinegar
1 teaspoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger
4 cups shredded fresh spinach
Preparation
Combine black beans, apricots, bell pepper, scallion, cilantro, and garlic in a medium bowl. Combine apricot nectar, oil, rice vinegar, soy sauce, and ginger in a screw-top jar. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover with foil and chill for 2 to 24 hours.
To serve, arrange spinach in a salad bowl. Top with black bean mixture.
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten\
4 cloves garlic, minced, divided
2 teaspoons chopped fresh rosemary, or ½ teaspoon crushed dried rosemary, divided
¼ teaspoon ground pepper
1 pound 90% or higher lean ground beef
1 tablespoon olive oil
3 medium carrots, peeled and coarsely chopped
2 medium yellow and/or red bell peppers, seeded and cut into bite-size strips
1 medium onion, chopped
2 cups less-sodium beef stock
2 cups water
1 (15 ounce) can Great Northern beans, rinsed and drained
½ cup quick-cooking barley
4 cups fresh baby spinach leaves
Preparation
Preheat oven to 350°F. Combine bread crumbs, egg, half of the garlic, half of the rosemary, and the ground pepper in a large bowl. Add ground beef; mix well. Shape the meat mixture into 1½-inch meatballs. Place the meatballs in a foil-lined 15×10-inch baking pan. Bake about 15 minutes or until done in centers (160°F). Set aside.
Heat oil over medium heat in a large pot. Add carrot, bell pepper, onion, and the remaining garlic; cook for 5 minutes, stirring occasionally. Add beef stock, the water, Great Northern beans, barley, and the remaining rosemary. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until the barley is tender.
Add the meatballs to the barley mixture; heat through. Stir in spinach just before serving.
Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt, and pepper in a medium bowl; mix well. Add salmon and mix well.
Halve avocados lengthwise and remove pits. Scoop about 1 tablespoon flesh from each avocado half into a small bowl. Mash the scooped-out avocado flesh with a fork and stir into the salmon mixture.
Fill each avocado half with about ¼ cup of the salmon mixture, mounding it on top of the avocado halves. Garnish with chives, if desired.
4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
½ cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
¾ teaspoon freshly grated nutmeg
½ teaspoon freshly ground pepper
2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
¼ cup toasted pine nuts
Preparation
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).
1½ tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon chopped fresh chives, plus more for garnish
1 teaspoon extra-virgin olive oil
Preparation
Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.
Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.
To serve, cut the omelet in half. Garnish with more herbs, if desired.
Prick sweet potatoes all over with a fork. Microwave on High until soft, 10 to 12 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, chili powder, cumin, garlic powder, onion powder, chipotle and salt; cook, breaking the beef up into small pieces with a wooden spoon, until browned and no longer pink, 4 to 6 minutes. Whisk water and tomato paste in a measuring cup; add to the pan and stir to coat the mixture. Stir in ½ cup cheese.
Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with ½ cup of the beef mixture, 2 tablespoons cheese, ¼ cup lettuce and 1 tablespoon pico de gallo.
