Italian Meatballs

INGREDIENTS

1 pkg. Jimmy Dean® Premium Pork Italian or Regular Roll Sausage

1/3 cup plain dry bread crumbs

1/4 cup finely chopped onion

1/4 cup (1 ounce) grated Parmesan cheese

1 egg, lightly beaten

1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 375°F. Mix ingredients just until blended.
2. Shape into 30 (1-inch) balls; place in single layer in 2 lightly greased shallow baking pans.
3. Bake 12-14 minutes or until done (160°F).
4. Serve with toothpicks.

Parmesan Cauliflower Tater Tots

INGREDIENTS

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets

5 tablespoons all-purpose flour

1/4 cup grated Parmesan cheese

3/4 teaspoon freshly ground pepper

1/2 teaspoon salt

2 large egg whites, whisked until frothy

3/4 cup coarse dry whole-wheat breadcrumbs (panko)

Canola or olive oil cooking spray

DIRECTIONS

 1.Bring a large pot of water to a boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.
2.Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8-inch-square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.

3.Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
4.Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.
5.Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.

Flourless Honey-Almond Cake

INGREDIENTS

CAKE

1 1/2 cups whole almonds, toasted (see Tip)

4 large eggs, at room temperature (see Tip), separated

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

TOPPING

2 tablespoons honey

1/4 cup sliced almonds, toasted (see Tip)

DIRECTIONS

1.Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
2.Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
3.Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
4.Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Quinoa Lasagna

INGREDIENTS

2 cups water

1 cup quinoa

2 tablespoons canola oil or olive oil

1 cup chopped onion

1 cup sliced mushrooms

2 cloves garlic, minced

2 cups tomato sauce or prepared pasta sauce

2 cups no-salt-added low-fat cottage cheese

1 large egg, beaten

1/4 cup grated Parmesan cheese

2 tablespoons minced fresh basil or 1/2 teaspoon dried

1 tablespoon dried oregano

2 cups sliced zucchini

2 cups packed fresh spinach, tough stems removed

1 1/2 cups shredded part-skim mozzarella cheese

DIRECTIONS

1.Coat a 9-by-13-inch baking dish with cooking spray. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork. Evenly spread the quinoa in the prepared dish.
2.Preheat oven to 350°F.
3.Wipe out the saucepan, then add oil and heat over medium heat. Add onion; cook, stirring frequently, until transparent and starting to brown, 5 to 6 minutes. Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Add garlic and sauce. Stir until hot. Remove from heat.
4.Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.
5.Spread one-third of the sauce over the quinoa. Make a layer of all the zucchini, then all the cottage cheese mixture, then half the remaining sauce, then all the spinach. Finish with the remaining sauce and spread mozzarella on top.
6.Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 35 to 40 minutes. Let stand for about 10 minutes before serving.

Stovetop Chicken & Broccoli Casserole

INGREDIENTS

8 ounces whole-wheat egg noodles

1 14-ounce can reduced-sodium chicken broth

1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces

1 14- to 16-ounce package frozen broccoli florets, thawed and chopped, if desired

1 1/2 cups skim milk

1/2 cup reduced-fat mayonnaise

3 tablespoons all-purpose flour

1 1/2 teaspoons dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups shredded Colby-Jack or Cheddar cheese

DIRECTIONS

Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.
Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.
Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.
Meanwhile, position rack in upper third of oven; preheat broiler.
When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.

Chicken Potpie with Biscuits

INGREDIENTS

FILLING

2 teaspoons canola oil

1 small onion, chopped

1 16-ounce bag frozen mixed vegetables, thawed

1/2 cup all-purpose flour

1 teaspoon dried thyme

1 14-ounce can reduced-sodium chicken broth

3/4 cup nonfat milk

3 cups chopped cooked chicken breast (see Tip)

1/3 cup chopped flat-leaf parsley

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

BISCUITS

1 1/4 cups whole-wheat or white whole-wheat flour

1 cup all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons sugar

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cubed

5 tablespoons canola oil

3/4 cup nonfat milk

DIRECTIONS

To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.
Preheat oven to 350°F.
To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (they’ll only partially cover the top).
Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.

Loaded Baked Potato Soup

INGREDIENTS

1 tablespoon canola oil

2 slices bacon, cut in half

1/2 cup chopped onion

1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced

4 cups reduced-sodium chicken broth

1/2 cup reduced-fat sour cream

1/2 cup shredded extra-sharp Cheddar cheese, divided

1/4 teaspoon freshly ground pepper

1/4 cup snipped chives or finely chopped scallion greens

DIRECTIONS

1.Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
2.Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).

Healthy Cranberry Recipes

INGREDIENTS

CHEESECAKE

1 cup graham cracker crumbs, preferably whole-wheat (see Tips)

1 tablespoon canola oil

1 15-ounce container part-skim ricotta cheese

2 8-ounce packages reduced-fat cream cheese, at room temperature

2 limes, zested and juiced

4 large eggs

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

TOPPING

1 1/2 cups fresh cranberries

1/2 cup water

1/3 cup sugar

Pinch of salt

1 lime, juiced

1 tablespoon cornstarch

DIRECTIONS

1.To prepare cheesecake: Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with a large piece of heavy-duty foil. Put a kettle of water on to boil for the water bath.
Combine graham cracker crumbs and oil in a small bowl. Press into the bottom of the prepared pan.
2.Process ricotta in a food processor (or blender) until smooth. Add cream cheese and puree until smooth. Add 2 teaspoons of the lime zest, 5 tablespoons of the lime juice, eggs, 1 cup sugar, vanilla and 1/2 teaspoon salt; process until smooth. Scrape into the prepared crust.

Place the cheesecake in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the center of the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.
3.Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 2 hours.
4.Remove the pan from the water bath. Remove the foil. Refrigerate, uncovered, until very cold, at least 3 hours.
To prepare topping: Combine cranberries, water, 1/3 cup sugar and pinch of salt in a medium nonreactive saucepan (see Tips). Bring to a boil over medium-high heat. Combine 2 tablespoons lime juice and cornstarch; stir into the pan. Cook, stirring, until thickened, about 1 minute. Let cool completely before spooning onto the cheesecake.

Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce

INGREDIENTS

BEEF 2 tablespoons finely ground coffee or instant espresso powder

2 teaspoons brown sugar

1 teaspoon paprika

3/4 teaspoon kosher salt

1/2 teaspoon ground pepper

1/2 teaspoon garlic powder

1 2-pound center-cut beef tenderloin, trimmed

SAUCE

3 dried ancho chiles (about 1 ounce) or 3 tablespoons ancho chile powder

1 small shallot, quartered

1 clove garlic

1 1/2 cups reduced-sodium beef broth, divided

2 teaspoons canola oil

2 teaspoons brown sugar

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

DIRECTIONS

1.To prepare beef: Preheat oven to 425°F. Line a rimmed baking sheet with foil and coat with cooking spray.
2.Combine coffee, brown sugar, paprika, 3/4 teaspoon salt, pepper and garlic powder in a small bowl and mix thoroughly. Rub the mixture all over the tenderloin. Transfer to the prepared pan.
3.Roast the tenderloin until an instant-read thermometer inserted into the center registers 130°F for medium, 35 to 45 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
To prepare sauce: Meanwhile, put whole chiles (if using) in a medium bowl, cover with boiling water and weight down with a small plate or pot lid. Soak for 10 minutes; drain. Remove the stems and seeds. Add the chiles (or chile powder) to a blender along with shallot, garlic and 1/2 cup broth. Blend to a thick puree, scraping the sides once or twice. Push the puree through a strainer into a bowl. Discard the solids.

4.Heat oil in a small, high-sided saucepan over medium-high heat. Add the puree and cook, stirring, for 2 minutes. Add brown sugar, cumin, 1/4 teaspoon salt and the remaining 1 cup broth and bring to a simmer. Reduce heat and simmer gently, stirring occasionally, until reduced to about 1/2 cup, 30 to 35 minutes. Add more broth, if desired, for a thinner consistency.
5.Slice the tenderloin into thick rounds and serve with the sauce.

Marjoram-Rubbed Pork & Grilled Potato Salad

INGREDIENTS

1 small clove garlic, minced

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh marjoram, or oregano

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground pepper

2 boneless pork loin chops, (8 ounces), trimmed of fat

3 tablespoons red-wine vinegar

6 small red potatoes, halved

1 small red bell pepper, cut into 2-inch chunks

1 small red onion, cut into 1 1/2-inch chunks

1/4 cup crumbled feta cheese

6 green olives, pitted and chopped

DIRECTIONS

1.Preheat grill to high.
2.Combine garlic, oil, marjoram (or oregano), salt and pepper in a medium bowl. Rub 1 teaspoon of the mixture into both sides of pork. Transfer 1 tablespoon of the mixture to a large bowl and whisk in vinegar until combined. Add potatoes, bell pepper and onion to the medium bowl; toss to coat.
3.Oil the grill rack (see Tip). Reduce heat to medium and grill the potatoes, turning often, until tender, 15 to 20 minutes. Thread the onion and pepper chunks onto two 10-inch skewers. Grill, turning often, until charred in spots and tender, 10 to 15 minutes. Grill the pork, turning once, 6 to 8 minutes total.
4.Add the grilled vegetables to the bowl with the reserved dressing along with feta and olives; toss to coat. Serve the pork with the salad.

Flank Steak Pinwheels

INGREDIENTS

2/3 cup sun-dried tomatoes, (not packed in oil)

2 cups boiling water

1 pound flank steak, trimmed of fat

1 clove garlic, minced

3 tablespoons light herbed cheese spread, such as Boursin (see Variation)

1 cup baby spinach

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

DIRECTIONS

1.Preheat grill to high.
2.Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3.Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
4.Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
5.Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

6.Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.

Smoked Sausage Pizza

INGREDIENTS

Cornmeal for pan

1 pound Pizza Dough Prestissimo, (recipe follows)

1/3 cup marinara sauce

1 small onion, thinly sliced (1/2 cup)

1/2 green bell pepper, thinly sliced (cup)

2 ounces smoked turkey sausage, or turkey kielbasa, thinly sliced

2 ounces shredded Monterey Jack, or part-skim mozzarella cheese (1/2 cup)

1/4 teaspoon dried oregano

Pinch of red-pepper flakes (optional)

Salt & freshly ground pepper to taste

DIRECTIONS

1.Set oven rack in lowest position; preheat oven to 500°F (or the highest setting). Sprinkle a pizza pan or baking sheet generously with cornmeal; set aside.
2.Roll dough on a lightly floured surface into a 14-inch circle or a 15-by-10-inch rectangle. Transfer the dough to the prepared pan.
3.Spread marinara sauce evenly over the dough. Scatter onion, bell pepper, sausage and cheese over the top and sprinkle with oregano and red-pepper flakes (if using). Sprinkle with salt and pepper. Bake the pizza until the bottom and edges are browned, 12 to 15 minutes. Slice and serve.

Quick Chicken Cacciatore

INGREDIENTS

1/4 cup all-purpose flour

2 8-ounce boneless, skinless chicken breasts

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil, divided

8 ounces mushrooms, quartered

1 small onion, sliced

2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried, plus more for garnish

1/2 cup dry white wine

1 14-ounce can no-salt-added diced tomatoes, drained

1 cup reduced-sodium chicken broth

3/4 cup sliced jarred roasted red peppers, rinsed

1/4 cup quartered Kalamata olives

DIRECTIONS

1.Place flour in a shallow bowl. Cut each chicken breast in half on the diagonal to make 4 roughly equal portions; sprinkle with 1/8 teaspoon salt and pepper. Dredge the chicken in the flour and transfer to a plate. Reserve 2 tablespoons of the flour.
2.Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
3.Add the remaining 1 tablespoon oil to the pan. Add mushrooms, onion, rosemary and the remaining 1/8 teaspoon salt and cook, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Sprinkle the vegetables with the reserved flour and cook, stirring, until coated. Add wine to the pan and cook, stirring, for 1 minute. Add drained tomatoes, broth, roasted red peppers and olives; bring to a lively simmer over medium-low heat.
4.Return the chicken to the pan and continue cooking, stirring once or twice, until the liquid has thickened slightly and the chicken is cooked through, about 10 minutes. Serve the chicken with the sauce, garnished with rosemary, if desired.

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

INGREDIENTS

2 tablespoons canola oil

6 large portobello mushroom caps, gills removed (see Tip)

1 medium zucchini, cut in half lengthwise

1 small red bell pepper, cut into quarters

2 ears of corn, husked

1/4 cup cider vinegar

2 teaspoons light brown sugar

1 teaspoon smoked or hot paprika

3/4 teaspoon salt, divided

1 15-ounce can black beans, rinsed

1 15-ounce can hominy, (see Shopping Tip), rinsed

1 10-ounce package frozen baby lima beans, cooked according to package directions

6 teaspoons prepared barbecue sauce

6 teaspoons toasted salted pepitas, (optional)

DIRECTIONS

1.Preheat grill to medium-high.
2.Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
3.Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
4.Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
5.Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).

8-Layer Taco Salad

INGREDIENTS

1 tablespoon canola oil

1 pound 93%-lean ground turkey

2 tablespoons chili powder

1/2 teaspoon salt, divided

1 avocado, pitted

1/2 cup nonfat plain Greek yogurt

1 1/2 cups crumbled unsalted tortilla chips

1 cup prepared salsa

1 15-ounce can pinto beans, rinsed

5 cups thinly sliced romaine lettuce

1/2 cup shredded Mexican cheese blend

1 medium tomato, chopped

DIRECTIONS

1.Heat oil in a large skillet over medium-high heat. Add turkey, chili powder and 1/4 teaspoon salt. Cook, stirring and breaking up lumps, until cooked through, about 5 minutes.
2.Meanwhile, mash avocado, yogurt and the remaining 1/4 teaspoon salt in a small bowl with a fork until smooth.
3.Transfer the turkey and any juice from the pan to a serving bowl. Layer chips, salsa, beans and lettuce over the turkey. Spread the avocado mixture over the lettuce. Top with cheese, then tomato.

Grilled Lobster Rolls

INGREDIENTS

2 10- to 12-ounce lobster tails, thawed if frozen (see Tip)

2 teaspoons extra-virgin olive oil

4 whole-wheat hot-dog buns

1 cup snow peas, trimmed

1/4 cup minced celery

1/4 cup reduced-fat mayonnaise

1 tablespoon plus 2 teaspoons lemon juice

1 tablespoon minced shallot

2 teaspoons Dijon mustard

1 teaspoon chopped fresh tarragon

1/2 teaspoon freshly ground pepper

1/8 teaspoon salt, or more to taste

1/4 teaspoon garlic powder

DIRECTIONS

1.Preheat grill to medium-high.
2.Lay lobster tails on a cutting board with the soft side of the shell facing up. Cut the tails in half lengthwise through the shell using kitchen shears, starting from the fan (see Kitchen Notes). Run your fingertips along the inside of the shell to loosen the meat in the shell. Brush the meat with oil.
3.Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Transfer the lobster to a cutting board. Meanwhile, toast buns over indirect heat, 3 to 5 minutes.
4.While the lobster cools, bring a small pan of water to a boil. Cook snow peas until bright green, 1 minute. Drain, refresh under cold water and slice very thinly (almost shredded). When the lobster is cool enough to handle, remove the shell and coarsely chop the meat.
5.Mix celery, mayonnaise, lemon juice, shallot, mustard, tarragon, pepper, salt and garlic powder in a large bowl. Stir in the chopped lobster and snow peas. Divide the salad among the toasted buns.

Broccoli & Feta Pasta Salad

INGREDIENTS

DRESSING 1 clove garlic, minced

1/4 teaspoon salt

1/2 cup buttermilk

1/4 cup low-fat mayonnaise

3 tablespoons chopped fresh oregano or 1 tablespoon dried

1 tablespoon distilled white vinegar

PASTA SALAD

8 ounces (about 3 cups) whole-wheat fusilli

2 cups chopped broccoli

1 3/4 cups halved grape or cherry tomatoes

1 15-ounce can chickpeas, rinsed

1/2 cup crumbled feta cheese

Freshly ground pepper to taste

DIRECTIONS

1.To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
2.To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.

Smoky Corn & Black Bean Pizza

INGREDIENTS

1 plum tomato, diced

1 cup canned black beans, rinsed

1 cup fresh corn kernels, (about 2 ears)

2 tablespoons cornmeal

1 pound prepared whole-wheat pizza dough

1/3 cup barbecue sauce

1 cup shredded mozzarella, preferably smoked mozzarella

DIRECTIONS

1.Preheat grill to medium.
2.Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3.Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4.Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Tomato & Provolone Sandwiches

INGREDIENTS

1 small clove garlic, finely chopped

1/4 cup low-fat mayonnaise

2 tablespoons chopped fresh tarragon or basil or 1 teaspoon dried

1 tablespoon lemon juice

1/4 teaspoon freshly ground pepper

Pinch of salt

8 slices whole-grain country bread

4 slices provolone cheese (about 4 ounces)

2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick

DIRECTIONS

1.Position rack in upper third of oven; preheat broiler.
2.Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
3.Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
4.Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.

Turkey, Corn & Sun-Dried Tomato Wraps

INGREDIENTS

1 cup corn kernels, fresh (see Tip) or frozen (thawed)

1/2 cup chopped fresh tomato

1/4 cup chopped soft sun-dried tomatoes (see Shopping Tip)

2 tablespoons canola oil

1 tablespoon red-wine vinegar or cider vinegar

8 thin slices low-sodium deli turkey (about 8 ounces)

4 8-inch whole-wheat tortillas

2 cups chopped romaine lettuce

DIRECTIONS

1.Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.

2.Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.

Red Curry Clams

INGREDIENTS

5 pounds littleneck, manila or other small clams

1 14-ounce can “lite” coconut milk

1/3 cup lime juice, plus lime wedges for serving

1/3 cup dry white wine

2 tablespoons brown sugar

1 1/2 tablespoons Thai red curry paste, or to taste

1 tablespoon minced garlic

1 tablespoon fish sauce (see Note)

2 cups coarsely chopped fresh cilantro

DIRECTIONS

1.Wash clams thoroughly to remove any grit.
2.Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.)
3.Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.

Sunny-Side Beans

INGREDIENTS

1 1/2 cups water

12 ounces green beans, trimmed, cut in 1-inch pieces (about 3 cups)

1 cup fresh shelled beans, fresh crowder peas or frozen baby lima beans

1/4 cup minced onion

2 tablespoons butter

1/2 teaspoon salt

4 large eggs, at room temperature (see Tip)

Freshly ground pepper to taste

DIRECTIONS

1.Bring water to a boil in a large saucepan. Add green beans and shelled beans (or peas or lima beans). Reduce the heat to maintain a lively simmer and cook, uncovered, stirring occasionally, until tender, 15 to 20 minutes. (The beans will not be completely submerged in the liquid.) Stir in onion, butter and salt. Remove from heat, cover and let stand until the butter is melted.
2.Meanwhile, preheat oven to 350°F. Fill four 10-ounce ovenproof bowls (or an 8-inch-square baking dish) with hot water to warm them while the oven preheats.
3.Empty the bowls (or dish) and dry. If using bowls, place them on a baking sheet. Evenly divide the bean mixture and butter sauce among the bowls (or spread in the baking dish). Using a large spoon, make a 1/2-inch-deep well in the beans for each egg. Break an egg into each well.

4.Bake until the egg whites are just set, 15 to 20 minutes. Check after 15 minutes; if necessary, continue to bake, checking every minute or two, until the whites are set but the yolks are still liquid. Remove from the oven and let stand 5 minutes; the eggs will continue to cook a little bit. Serve with a generous grinding of pepper on top.

White Turkey Chili

INGREDIENTS

3 tablespoons extra-virgin olive oil or canola oil

1 pound 93%-lean ground turkey

1 large onion, diced

4 cloves garlic, minced

2 medium zucchini, diced (about 3 1/2 cups)

1/2 cup bulgur

2 tablespoons dried oregano

4 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon white pepper

1/4 teaspoon salt

2 15-ounce cans no-salt-added white beans, rinsed

2 4-ounce cans green chiles, mild or hot

4 cups reduced-sodium chicken broth

DIRECTIONS 

1.Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

2.Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.

3.Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.

4.Stir in white beans and chiles, then pour in broth; bring to a boil.

5.Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.