Chive Popovers

Chive Popovers

Chive Popovers

refrigerated butter-flavored cooking spray
2 large eggs
1 C. unbleached flour
1/4 tsp. salt
1 C. 1% lowfat milk
1/4 C. minced fresh chives

Preheat oven to 400°F (200 C°), Gas Mark 6. Lightly coat 8 popover cups, muffin cups, or custard cups with cooking spray. In a food processor or blender, combine eggs, flour, and salt. Process until well blended, 10 seconds. With the machine running, pour in milk through the feed tube. Process until smooth. Stir in chives. Fill prepared C. with batter, filling to 1/4-inch below the rim. If using individual cups, set them well apart on a baking sheet. Bake 35 minutes, until puffed and golden brown. (Don’t open oven door while popovers are baking or they will fall.) Remove from oven and run a sharp thin-bladed knife around the edge of each popover to loosen. Invert into a basket and serve immediately.

Yield: 8 servings
Calories: 83
Fat: 2g
Fiber: 0g

Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

1 slice day old hearty White Bread
1 tsp. Olive Oil
4 cloves Garlic, minced
8oz. uncooked Fettuccine
1/4 C. chopped Parsley
1/4 C. (1oz.) crumbled Gorganzola Cheese
3 T. chopped toasted Walnuts
2 tsp. fresh Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper

Preheat oven to 250 degrees. Place bread in food processor, pulse 10 times or until coarse crumbs measure 2/3 C.. Place breakdcrumbs on a baking sheet and bake at 250 for 30 minutes or until dry. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook 30 seconds, stirring constantly. Remove from heat; let stand 5 minutes. Return pan to heat, stir in breadcrumbs and cook six minutes or until lightly browned, stirring frequently. Cook pasta according to package directions, omitting salt and fat; drain. Place fettuccine in a large bowl. Add bread crumb mixture, parsley, cheese, walnuts, lemon juice, salt and pepper; toss gently to combine. Serve immediately.

Yield: 4 servings
Serving Size: 1 1/2 C.

Calories: 327
Fat: 10.4g
Fiber: 2.9g

Saffron Basmati Rice

Saffron Basmati Rice

5 C. Water
1 1/2 tsp. Salt
1/8 tsp. Saffron Threads
6 whole Cloves
3 C. white Basmati Rice

Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat and simmer 15 minutes. Remove from heat; cover and let stand 5 minutes. Discard cloves.

Yield: 10 servings
Serving Size: 1 C.

Calories: 216
Fat: 0g
Fiber: 1.6g

Sweet Potato Puff

Sweet Potato Puff

3 1/2 pounds sweet potatoes (4 large)
1/2 cup orange marmalade or apricot preserves
1/4 cup brown sugar, or to taste
1/2 cup orange juice
2 tsp. almond extract
3 egg whites
2 T. almond slivers, toasted lightly
Non-stick cooking spray

Cook sweet potatoes until tender (15-20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes). Cool and peel. In a large bowl, mash. Add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth. In a separate bowl, beat egg whites to stiff peaks. Fold into potato mixture. Coat a 6-cup casserole with non-stick spray. Add mixture, sprinkle with almonds. Bake at 350 degrees until puffy and set, about 40 minutes.

Yield: 6 servings
Calories: 340
Fat: 3g
Fiber: 6g

Broccoli & Carrots with Toasted Almonds

Broccoli & Carrots with Toasted Almonds

1/3 C. sliced Almonds
1 lb. (1″) diaganolly sliced carrots (about 3 cups)
1 12oz. bag Broccoli Florets (about 6 cups)
1 T. Butter
1/4 C. finely chopped Shallots
1/2 C. Chicken Stock
1/2 tsp. Salt
1/4 tsp. Pepper

Preheat oven to 350 degrees. Spread almonds in a single layer in a shallow pan. Bake for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely and set aside. Place carrots in a large saucepan of boiling water, cook 3 minutes. Remove with slotted spoon and plunge into ice bath to stop cooking; drain. Cook broccoli in boiling water for 2 minutes, remove and place into ice bath to stop cooking; drain. Melt the butter in a 12 inch skillet over medium high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, stock, salt and pepper. Cover and cook 6 minutes or until vegetables are crisp tender. Sprinkle with almonds.

Yield: 12 servings
Serving Size: 1/2 cup

Calories: 54
Fat: 2.6g
Fiber: 2.3g

Gnocchi Stew with Spinach

Gnocchi Stew with Spinach

16 oz. frozen potato gnocci
2 tsp. olive oil
3 garlic cloves; minced
10 oz. bagged fresh spinach, stemmed and chopped
28 oz. canned diced tomatoes
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 C. chopped fresh flat-leaf parsley
1/2 tsp. salt; or to taste
1/4 tsp. freshly ground pepper
1 freshly grated parmesan cheese; (optional)

Bring large pot of lightly salted water to a boil. Add gnocchi, stirring to prevent sticking, and cook until tender, about 15 minutes. Meanwhile, in large saucepan, heat oil over low heat. Add garlic and cook, stirring often, until golden, 1 minute. Stir in spinach, tomatoes, oregano and basil. Increase heat to medium and bring to a simmer. Cook until heated through, stirring occasionally, about 5 minutes. Drain gnocchi well, then stir into tomato mixture along with parsley. Season with salt and pepper. Serve in shallow bowls, sprinkled with Parmesan if desired.

Yield: 4 servings
Calories: 244
Fat: 4g
Fiber: 5g

Turkey Tenderloins with Mushrooms Stuffing

Turkey Tenderloins with Mushrooms Stuffing

1 1/2 C. Boiling Water
1 C. dried Porcini Mushrooms (about 1 oz.)
1 T. Butter
1/4 C. finely chopped Shallots
1 1/2 C. finely chopped Crimini or Button Mushrooms (about 3 oz.)
3/4 tsp. Salt
1/4 tsp. Pepper, divided
2 T. Madeira or Port Wine
1 1/2 tsp. chopped fresh Thyme
1 (10oz.) Turkey Tenderloins
1 1/2 tsp. T. Flour, divided
2 tsp. Olive Oil
1/2 C. Chicken Broth
1/2 C. 1% lowfat Milk

Place 1 1/2 cups boiling water and procini in a bowl. Cover and let stand 30 minutes. Drain through a seive into a bowl, reserving soaking liquid. Fine chop porcini mushrooms and set aside. Melt butter in a large nonstick skillet over medium high heat. Add shallots and sauté 3 minutes. Add cremini, sauté 3 minutes. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Add wine and cook 1 minute or until liquid evaporates. Remove from heat, stir in 1/4 cup porcini and thyme. Cut a horizontal slit through the thickest portion of each tenderloin to form a pocket. Fill pockets evenly with mushroom mixture, and secure at 1″ intervals with twine. Sprinkle with 1/4 tsp salt and pepper. Dredge tenderloins in 1 1/2 tsp. flour. Heat oil in large nonstick skillet over medium high heat. Add turkey and cook 4 minutes on each side or until browned. Add the reserved soaking liquid and broth and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Remove turkey and keep warm. Cook broth mixture until reduced to 3/4 cup (about 5 minutes). Combine 1 T. flour with milk stirring with a whisk. Add milk mixture to broth in pan; bring to a boil. Reduce heat and simmer 2 minutes. Stir in 1/4 tsp. salt and remaining porcini. Remove twine from tenderloins; slice turkey diagonally. Serve with sauce.

Yield: 4 servings
Serving Size: 4oz. Turkey & 1/4 Cup Sauce

Calories: 269
Fat: 7.7g
Fiber: 1.6g

Green Beans with Caramelized-Shallot Butter

Green Beans with Caramelized-Shallot Butter

2 1/2 T. Butter
1 C. sliced Shallots
1/3 C. Balsamic Vinegar
2 tsp. chopped fresh Thyme
1 tsp. Lemon Zest
3/4 tsp. Salt
1/4 tsp. Pepper
2 lb. Green Beans, trimmed (10 cups)

Melt butter in saucepan over mdeium high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar, cook 1 1/2 minutes. Remove from heat. Stir in thyme, zest, salt and pepper. Cook beans in boiling water 3 minutes or until crisp-tender; drain. Place beans in a large bowl. Stir in shallot mixture; toss well to coat.

Yield: 10 servings
Serving Size: 1 cup

Calories: 90
Fat: 2.9g
Fiber: 3.3g

Pissaladiere Tartlets

Pissaladiere Tartlets

1 T. Olive Oil
10 C. thinly vertically sliced Onion (about 4 medium)
1/4 tsp. Salt
3 canned Anchovy Fillets, chopped
1/4 C. Balsamic Vinegar
1 tsp. chopped fresh Thyme
1/4 C. nicoise Olives, pitted and chopped
24 slices very thin white Bread (1/2oz. per slice)
Cooking Spray
1/4 tsp. fresh Thyme Leaves

Heat olive oil in a large nonstick skillet over medium high heat. Add onion and sauté 10 minutes. Stir in salt and anchovies and sauté 10 minutes more. Stir in vinegar and chopped thyme. Reduce heat to medium low, cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives and cool to room temperature. Preheat oven to 375 degrees. Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of each slice with cooking spray. Place one slice into each of 24 mini muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake for 10 minutes or until dry and golden. Carefull remove bread cups from pan and cool on a wire rack. Spoon 1 heaping T. onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.

Yield: 12 servings
Serving Size: 2 tarlets

Calories: 122
Fat: 4g
Fiber: 1.8g

Braised Peas with Scallions

Braised Peas with Scallions

8 Green Onions
1 T. Butter
1/4 tsp. Pepper
2 C. fresh or frozen (thawed) Green Peas
1/4 C. Water
1 tsp. chopped fresh Marjoram
1/8 tsp. Salt

Remove green tops from onions and reserve for another use. Cut white portion of each onion into 1/2 inch pieces. Melt butter in a skillet over medium heat. Add onion and pepper; cover and cook 3 minutes. Stir in peas and water; bring to a boil. Cover and cook 5 minutes or until peas are tender. Uncover and cook 2 minutes or until liquid evaporates. Remove fro heat, stir in marjoram and salt.

Yield: 4 servings
Serving Size: 1/2 cup

Calories: 97
Fat: 3.2g
Fiber: 4.8g

sautéed Leeks and Broccolini with Balsamic Vinegar

sautéed Leeks and Broccolini with Balsamic Vinegar

4 center cut Bacon Slices
1 lb. Broccolini, trimmed and cut in half crosswise
2 leeks, halved lengthwise and cut diagonally into 2″ pieces
1/4 tsp. dried Oregano
1/4 tsp. crushed Red Pepper
4 cloves Garlic, thinly sliced
1/4 C. Chicken Broth
1 1/2 T. Balsamic Vinegar
3/4 tsp. Salt

Cook bacon in a large nonstick skillet over medium high heat until crisp. Remove bacon from pan, reserving 2 tsp. droppings in pan. Crumble bacon; set aside. Add broccolini and leeks to the drippings in the pan; sauté 4 minutes. Add oregano, pepper and garlic, sauté 3 minutes. Stir in remaining ngredients and cook 30 seconds or until liquid almost evaporates. Sprinkle with the crumbled bacon.

Yield: 8 servings
Serving Size: 3/4 cup

Calories: 81
Fat: 2.9g
FIber: 1.5g

Creamy Winter Squash Gratin

Creamy Winter Squash Gratin

8 C. peeled, cubed Kabocha (or butternut) Squash (about 3 lb.)
Cooking Spray
2 tsp. Butter
2 C. thinly sliced Leek (about 2 large)
1 tsp. Salt
3 1/2 C. lowfat 1% Milk
1/3 C. Flour
1 C. (4oz) Gruyere Cheese
1/4 tsp. Pepper
1/4 tsp. Nutmeg
2 slices White Bread
2 tsp. fresh chopped Parsley
1 clove Garlic, minced

Preheat oven to 400 degrees. Arrange squash in a single layer on a baking sheet coating with cooking spray. Bake for 25 minutes or until the squash is tender. Melt butter in a large nonstick skillet over medium heat. Add leek and salt and cook 4 minutes or until tender, stirring frequently. Combine milk and flour, stirring well with a whisk. Add milk mixture to pan and bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat, add cheese, pepper and nutmeg; stir until cheese melts. Gently stir in squash. Spoon mixture into a 2 quart baking dish that has been sprayed with cooking spray. Place bread in food processor, pulse 10 times until coarse crumbs measure 1 1/4 cups. Add parsley and garlic; pulse twice to combine. Sprinkle it evenly over the squash. Bake at 400 degrees for 20 minutes ot until golden brown.

Yield: 8 servings
Serving Size: 1 cup

Calories: 222
Fat: 7.2g
Fiber: 4.8g

Green Chili Chicken Casserole

Green Chili Chicken Casserole

1 1/3 C. Chicken Broth
1 C. canned chopped Green Chilis, drained
1 C. chopped Onion
1 C. fat free Sour Cream
3/4 tsp. Salt
1/2 tsp. Cumin
1/2 tsp. Pepper
2 10.5oz. cans 98% fat free Cream of Chicken Soup, undiluted
1 clove Garlic, minced
Cooking Spray
24 6″ Corn Tortillas
4 C. shredded Cooked Chicken Breast (sub cooked turkey, if desired)
2 C. (8oz) finely shredded reduced fat Cheddar Cheese (sharp if you can find it)

Preheat oven to 350 degrees. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil; stirring constantly, remove from heat. Spread 1 cup soup mixture in a 13 x 9 inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with cheese. Spread remaining soup mixture over cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Yield: 12 servings
Serving Size: 3/4 cup

Calories: 315
Fat: 7.5
Fiber: 3.2g
Points: 6

Roasted Parsnips

Roasted Parsnips

3 T. Balsamic Vinegar
1 T. Brown Sugar
2 tsp. chopped fresh Rosemary
2 lb. (2″ thick) slices Peeled Parsnip
1 lg. Red Onion, peeled and quartered
Cooking Spray
1 T. Olive Oil
1/2 tsp. Salt
1/4 tsp. Pepper

Combine first 5 ingredients in a large ziploc bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade. Preheat oven to 500 degrees. Place parsnips and onion in shallow roasting pan coated with cooking spray. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Bake for 30 minutes or until parsnip is tender, stirring often.

Yield: 4 servings
Serving Size: 1 cup

Calories: 235
Fat: 4.2g
Fiber: 11.9g

Post-Turkey Day Posole

Post-Turkey Day Posole

1 T. Olive Oil
1 canned Chipolte Chili in Adobo Sauce
3/4 C. finely chopped Onion
3/4 C. finely chopped Celery
3/4 C. finely chopped Carrot
2 T. minced Garlic
2 tsp. Chili Powder
2 C. leftover cooked Turkey, shredded (light and dark meat)
3 C. Chicken Broth
1/2 C. Tomato Puree
1/2 tsp. Salt
1/4 tsp. Pepper
1 15.5oz. can White Hominy, drained

Heat oil in a large heavy saucepan over medium high heat. Finely chop chili and add to pan with next 5 ingredients and sauté 5 minutes or until tender. Add remaining ingredients, bring to a simmer. Cover and cook 45 minutes or until slightly thick, stirring occasionally.

Yield: 4 servings
Serving Size: 1 1/4 cups

Calories: 286
Fat: 9g
Fiber: 5.5g

Baked Pasta with Sausage, Tomatoes and Cheese

Baked Pasta with Sausage, Tomatoes and Cheese

1 lb. package uncooked Ziti
1 lb. hot Turkey Italian Sausage
1 C. chopped Onion
2 cloves Garlic, minced
1 T. Tomato Paste
1/4 tsp. each Salt and Pepper
2 14.5oz. cans petite diced Tomatoes, undrained
1/4 C. chopped fresh Basil
Cooking Spray
1 C. (4oz) shredded Mozzarella Cheese
1 C. (4oz) grated Parmesan Cheese

Preheat oven to 350 degrees. Cook pasta according to pasta directions, omitting salt and fat. Drain pasta and set aside. Remove casings from sausage. Cook sausage, onion and garlic in a large nonstick skillet sprayed with cooking spray. over medium heat until browned, stirring to crumble. Add tomato paste, salt pepper and tomatoes and bring to a boil. Cover, reduce heat and simmer 10 minutes stirring occasionally. Combine cooked pasta, sausage and basil. Place half the pasta mixture in a 4 quart casserole coated with cooking spray. Top with half the cheese, and repeat the layers. Bake for 25 minutes or until bubbly.

Yield: 8 servings
Serving Size: 1 1/2 cups

Calories: 413
Fat: 11.8g
Fiber: 4.5g

Glazed Parsnips

Glazed Parsnips

1 T. unsalted Butter
3 C. (2″ long) julienne cut peeled Parsnips
1/4 C. packed dark Brown Sugar
2 T. Tomato Juice
1/4 tsp. Salt
1/8 tsp. Pepper

Melt butter in a large nonstick skillet over medium heat. Add parsnip and remaining ingredients; stir until well blended. Cover and cook 7 minutes or until tender, stirring occasionally.

Yield: 4 servings
Serving Size: 1/2 cup

Calories: 153
Fat: 3.1g
Fiber: 5g

Creamy Two Cheese Polenta

Creamy Two Cheese Polenta

4 C. 1% Milk
1 C. Water
1 1/4 tsp. Salt
1/4 tsp. Pepper
1 1/4 C. instant dry Polenta
1/3 C. (about 2 1/2 oz.) Marscapone Cheese
1/3 C. (about 1 1/2 oz.) grated Parmigiano-Reggiano Cheese

Combine first 4 ingredients in a medium saucepan over medium high heat. Bring to a boil and gradually add polenta, stirring constantly with a whisk. Cook 2 minutes or until thick, sitrring constantly. Remove from heat and stir in cheese. Serve immediately. If you are unable to serve immediately, keep warm by covering it and placing it over very low heat, stirring occasionally.

Yield: 8 servings
Serving Size: 2/3 cup

Calories: 206
Fat: 6.4g
Fiber: 2.5g

Mashed Potatoes and Parsnips

Mashed Potatoes and Parsnips

2 C. chopped peeled Parsnip
2 C. chopped peeled Potato (larger chunks than parsnip)
1/2 C. half and half
2 tsp. Butter
3/4 tsp. Salt
1/4 tsp. Pepper

Place parsnip and potato in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer 10 minutes or until very tender. Drain and return to pan. Add remaining ingredients, mash with a potato masher to desired consistency.

Yield: 4 servings
Serving Size: 1 1/4 cups

Calories: 164
Fat: 5.2g
Fiber: 4.2g

South of the Border Chicken

South of the Border Chicken

1 C. Water
1/2 cup uncooked Basmati Rice
1/8 tsp. Cayenne Pepper
1 10oz. can Pinto Beans, rinsed and drained
1 10oz. can diced Tomatoes & Green Chilis, drained
4 6oz. boneless, skinless Chicken Breasts
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Cumin

Bring water to a boil in a medium saucepan and stir in rice and red pepper. Reduce heat and simmer 20 minutes or until liquid is absorbed. Stir in beans and tomatoes; keep warm. Sprinkle the chicken with salt, black pepper and cumin. Heat large nonstick skillet coated with cooking spray over medium-high heat. Add chicken cook 4 minutes on each side or until done. Serve chicken with rice mixture.

Yield: 4 servings
Serving Size: 1 Chicken Breast and 1 Cup Rice Mixture

Calories: 347
Fat: 2.8g
Fiber: 4.6g

Walnut * Chicken Pizza with Arugula and Yellow Tomatoes

Walnut * Chicken Pizza with Arugula and Yellow Tomatoes

2 (7-inch) individual refrigerated pizza crust dough
2 T. coarsely chopped walnuts
1/2 cup (2 oz.) reduced-fat feta cheese
1 T. fat-free milk
1 tsp. chopped fresh or 1/4 tsp. dried oregano
1/4 tsp. black pepper
1 cup trimmed arugula
1 cup shredded roasted chicken breast
1 cup chopped yellow tomato
1/4 cup chopped red onion
1 tsp. white balsamic vinegar
1/8 tsp. black pepper

Bake pizza shells according to package directions, omitting fat. While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1/4 tsp. pepper in a food processor; pulse to combine. Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.

Yield: 2 servings (serving size: 1 pizza)
Calories: 307
Fat: 10.4g
Fiber: 4.1g

Gingered Cranberry Sauce

Gingered Cranberry Sauce

1 1/2 C. Sugar
1/2 C. Water
1/3 C. chopped crystallized Ginger
1 (12oz) Package Fresh Cranberies

Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer 9 minuets or until cranberries pop. Cool completely. Serve at room temperature.

Yield: 12 servings
Serving Size: 1/4 C.

Calories: 112
Fat: 0g
Fiber: 1.2g

Monte Cristo Sandwiches

Monte Cristo Sandwiches

3 T. honey mustard
8 (1-ounce) slices white bread
4 (1-ounce) slices Swiss cheese
1/4 pound thinly sliced smoked ham
1/3 cup fat-free milk
2 large egg whites
Cooking spray
2 tsp. powdered sugar
1/4 cup seedless raspberry jam

Spread about 1 tsp. mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide ham evenly over cheese. Cover with the remaining 4 bread slices, mustard sides down. Combine milk and egg whites in a shallow dish. Dip both sides of each sandwich into milk mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook sandwiches for 3 minutes on each side or until lightly browned. Sprinkle each sandwich with 1/2 tsp. sugar; top each with 1 T. jam.

Yield: 4 servings
Calories: 387
Fat: 11.5g
Fiber: 1.6g

Mashed Honey Roasted Sweet Potatoes

Mashed Honey Roasted Sweet Potatoes

6 lb. Sweet Potatoes, peeled and cut into 1″ cubes
Cooking Spray
5 T. Honey, divided
4 T. unsalted Butter
3/4 tsp. Salt

Preheat oven to 375. Place potatoes in a single layer on 2 large baking pans caoted with cooking spray. Lightly spray potatoes with cooking spray and bake at 375 for 1 hour or until tender, stirring occasionally. Place potatoes, 1/4 C. honey, butter and salt in a large bowl and beat with a mixer at medium speed until smooth. Drizzle with remaining 1 T. hone.

Yield: 12 servings
Serving Size: 1/2 cup

Calories: 140
Fat: 3.9g
Fiber: 2.4g

Sausage and Mushroom Stuffing

Sausage and Mushroom Stuffing

5 C. (1″) cubed White Bread (about 7 slices)
5 C. (1″) Whole Wheat Bread
1 lb. turkey Italian Sausage
Cooking Spray
1 tsp. Vegetable Oil
3 C. finely chopped Onion
1 1/2 C. finely choped Celery
8oz. sliced Mushrooms (about 2 cups)
1 tsp. Thyme
1 tsp. Sage
1 tsp. Rosemary
1/2 tsp. majoram
1/2 tsp. pepper
1/3 C. fresh Parsley
1 1/2 C. turkey/chicken Stock

Preheat oven to 250 degrees. Place bread in a single layer on two baking sheets and bake at 250 for one hour or until dry. Set aside. Remove casings from sausage. Cook the sausage in a nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl. Heat oil in pan over medium heat. Add onion, celery and mushrooms. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat, stir inthyme, sage, rosemary, marjoram and pepper. Add the onion mixture, bread and parsley to the sausage; toss gently to combine. Add stock and stir until moist. Increase oven temperature to 350 degrees. Spoon the bread mixture into a 13 x 9 baking dish coated with cooking spray. Cover and bake at 350 for 15 minutes. Uncover and bake an additional 20 minutes, or until top is crusty.

Yield: 12 servings
Serving Size: 3/4 cup

Calories: 187
Fat: 5.9g
Fiber: 2.9g

Mushroom and Caramelized-Shallot Strudel

Mushroom and Caramelized-Shallot Strudel

1 tsp. olive oil
1 1/2 cups sliced shallots (about 8 oz.)
1/8 tsp. sugar
1 T. water
4 (8-ounce) packages presliced mushrooms
2 T. dry Marsala or Madeira
2/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/2 tsp. minced fresh or 1/4 tsp. dried thyme
1/4 tsp. freshly ground black pepper
8 sheets frozen phyllo dough, thawed
Cooking spray
1/3 cup dry breadcrumbs, divided
1 T. butter, melted

Preheat oven to 400°. Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 tsp. breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.

Yield: 2 strudels, 8 servings (serving size: 1 slice)
Calories: 176
Fat: 5.5g
Fiber: 2.1g

Sparkling White Sangria Salad

Sparkling White Sangria Salad

2 envellopes Unflavored Gelatin
1 1/2 C. Reisling, divided (or sparkling white grape juice)
1 1/2 C. White Grape Juice
1/4 C. Sugar
1 1/2 C. Orange Sections
1 C. Seedless Grapes, halved
3/4 C. fresh Raspberries
Cooking Spray

Sprinkle Gelatin over 1/2 C. white wine and let stand 5 mintues. COmbine 1 cup wine, juice and sugar in a medium saucepan; bring to a boil over medium high heat. Remove from heat, add gelatin mixture and stir until the gelatin dissolves. Place pan in a large ice filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally. Whisk the gelatin mixture to for small bubbles; fold in fruit. Spoon mixture into a 5 cup decorative mold coated with cooking spray. Cover and chill at least 4 hours. Place a plate upside down on top of mold; invert mold onto plate.

Yield: 12 servings
Serving Size: 1 slice

Calories: 82
Fat: .2g
Fiber: 1.2g

Sour Cream Raspberry Swirl Loaf

Sour Cream Raspberry Swirl Loaf

1/3 cup seedless raspberry jam
3 T. chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup sugar
1/4 cup butter, softened
2 tsp. grated lemon rind
1 1/8 tsp. vanilla extract, divided
1 large egg
1 large egg white
3/4 cup fat-free sour cream
Cooking spray
1/4 cup sifted powdered sugar
1 1/2 tsp. 2% reduced-fat milk

Preheat oven to 350°. Combine raspberry jam and walnuts in a small bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 tsp. vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 tsp. vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

Yield: 12 servings (serving size: 1 slice)
Calories: 184
Fat: 5.4g
Fiber: .7g

Cheddar Grit Cakes with Roasted Peppers

Cheddar Grit Cakes with Roasted Peppers

Grits:
1 C. 1% lowfat Milk
1 (14oz) can Chicken Broth
3/4 C. uncooked quickcooking Grits
2 tsp. minced jalapeño Pepper
1/2 C. (2oz) shredded extra sharp Cheddar Cheese
Cooking Spray

Peppers:
3 medium Orange or Red Bell Peppers
2 tsp. EE Olive Oil
1 tsp. Balsamic Vinegar
1/2 tsp. ground Coriander
1/4 tsp. Salt

To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeño. Cover, reduce heat, and simmer 5 minutes, or until thick. Stir in the cheese and cook until cheese melts. Spread grits into a 9″ square baking pan coated with cooking spray, cover and refrigerate for 8 hours or until set. To prepare peppers, cut them in half lengthwise; discard seeds and membrane. Place pepper halves, skin sides up, on a foil lined baking sheet and flatten with hand. Broil 15 minutes or until blackened. Place in ziploc bag, seal and let stand 15 minutes. Peel and cut into 1″ strips. Combine peppers, oil, vinegar, coriander and salt; toss well. Invert grits onto a cutting board and cut grits into 4 squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add triangles and cook 4 minutes or until lightly browned on each side. Serve pepper mixture over grit cakes.

Yield: 4 servings
Serving Size: 2 Grit Cakes and 1/2 C. Pepper Mixture

Calories: 247
Fat: 8.2g
Fiber: 2.5g

Spicy Hash Browns

Spicy Hash Browns

2 T. olive oil
1 tsp. paprika
3/4 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. black pepper
6 1/2 cups diced baking potato (about 2 1/2 pounds)
Cooking spray

Preheat oven to 400°. Combine first 6 ingredients in a large bowl; stir well. Add potatoes; stir well to coat. Place potatoes in a single layer on a cookie sheet coated with cooking spray. Bake at 400° for 30 minutes or until browned.

Yield: 5 servings (serving size: 1 cup)
Calories: 299
Fat: 5.9g
Fiber: 4.4g

Poppyseed Fruit Salad

Poppyseed Fruit Salad

3 T. Orange-Mango ff Yogurt
3 T. Poppyseed Dressing
2 C. halved Strawberries
2 C. cubed Pineapple
2 C. Mixed Melon Balls
12 Boston Lettuce Leaves.

Combine yogurt and salad dressing in a small bowl, stirring well with a whisk. Combine fruits in a large bowl, tossing gently. Line six plates with 2 lettuce leaves each; spoon 1 C. fruit onto each plate. Drizzle each with 1 T. dressing and serve.

Yield: 6 servings
Calories: 106
Fat: 3.6g
Fiber: 3g

Triple-Play Cinnamon Rolls

Triple-Play Cinnamon Rolls

Dough:
1 package dry yeast (about 2 1/4 tsp.)
1/4 cup warm water (100° to 110°)
1/2 cup warm 1% low-fat milk (100° to 110°)
1/3 cup granulated sugar
1/4 cup butter, softened
1 tsp. vanilla extract
3/4 tsp. salt
1 large egg, lightly beaten
3 1/2 cups all-purpose flour, divided
Cooking spray

Filling:
3/4 cup raisins
2/3 cup packed brown sugar
1 T. ground cinnamon
2 T. butter, melted

Glaze:
1 cup powdered sugar
2 T. 1% low-fat milk
1/2 tsp. vanilla extract

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, 1/4 cup butter, 1 tsp. vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth). Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel slightly tacky). Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15 x 10-inch rectangle; brush with 2 T. melted butter. Sprinkle filling over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes. Unwrap roll, and cut into 20 (1/2-inch) slices. Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray. Cover and let rise in a warm place (85°) free from drafts, 1 hour and 15 minutes or until doubled in size. Preheat oven to 350°. Uncover dough. Bake at 350° for 20 minutes or until rolls are golden brown. To prepare glaze, combine powdered sugar, 2 T. milk, and 1/2 tsp. vanilla, stirring well with a whisk. Drizzle glaze over warm rolls.

Yield: 20 servings (serving size: 1 roll)
Calories: 200
Fat: 4g
Fiber: 1g

Red Onion Soup

Red Onion Soup

2 tsp. Butter
Cooking Spray
4 Red Onions, quartered and thinly sliced crosswise (about 2 1/2 lb.)
1 tsp. Sea Salt
1/4 tsp. Pepper
1 C. Dry Red Wine
2 T. Tomato Paste
1 qt. Water
1 C. canned diced Tomatoes, drained
1 tsp. minced fresh Rosemary
1/8 tsp. dried Thyme
4 Sprigs Parsley
2 Bay Leaves
1 T. low sodium Soy Sauce
6 (1/2″ thick) slices diagonally cut French Bread Baguette
3/4 C. (1 1/2oz.) Shredded Gruyere Cheese
1/3 C. (1 1/2oz.) grated Asiago Cheese

Melt the butter in a large dutch onion coated with coaking spray over medium heat. Add the onions, salt and pepper. Cover and cook over low heat 30 minutes or until onions are browned, stirring occasionally. Increase heat to medium high; stir in wine and tomatoe paste. Cook until wine almost evaporates (about 5 minutes). Add water, tomatoes, rosemary, thyme, parsley and bay leaves; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in soy sauce; discard parsley and bay. Preheat broiler. Ladle 1 1/3 C. soup into six ovenproof bowls. Place bowls on baking sheet. Top each serving with a slice of bread, and sprinkle each bread slice with cheeses, evenly divided. Broil 3 minutes or until cheese melts.

Yield: 6 servings
Calories: 264
Fat: 8.7g
Fiber: 5g

College Chicken Casserole

College Chicken Casserole

6 cups water
1/2 cup dry white wine
1 1/2 tsp. dried basil
2 garlic cloves, halved
1 (10 1/2-ounce) can low-salt chicken broth
6 chicken breast halves (about 2 1/4 pounds)
4 chicken thighs (about 1 pound)
Cooking spray
4 cups sliced cremini mushrooms (about 8 oz.)
1/4 cup all-purpose flour
1 cup 1% low-fat milk
1/2 tsp. salt
1/4 tsp. pepper
2 cups herb-seasoned stuffing mix
3 T. light butter, melted

Combine first 5 ingredients in a Dutch oven; bring to a boil. Add chicken; cover, reduce heat, and simmer 30 minutes or until tender. Remove chicken with a slotted spoon; bring broth mixture to a boil. Cook until reduced to 4 cups (about 30 minutes). Pour reduced broth mixture into a zip-top plastic bag. Snip off 1 corner of bag; drain 2 cups broth mixture into a 2-cup glass measure, stopping before the fat layer reaches the opening. Reserve remaining broth mixture for another use. Discard fat. Remove chicken from skin and bones; shred with 2 forks to measure 4 1/2 cups meat. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Preheat oven to 400°. Place a large skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Remove from skillet. Place flour in skillet; gradually add milk, stirring with a whisk until blended. Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk. Stir in mushrooms, salt, and pepper; pour over chicken. Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture. Cover and bake casserole at 400° for 20 minutes. Uncover and cook casserole 10 minutes or until bubbly.

Yield: 6 servings
Calories: 425
Fat: 14.3g
Fiber: 1.9g

Sweet Potato and Canadian Bacon Hash

Sweet Potato and Canadian Bacon Hash

4 C. (3/4″) diced peeled Sweet Potato (about 1 lb.)
2 C. (3/4″) diced Red Potato (about 8oz.)
2 T. Vegetable Oil
1 C. diced Canadian Bacon (about 8oz.)
1 C. chopped Green Bell Pepper
2/3 C. chopped Scallions
3/4 tsp. Salt
1/2 tsp. Celery Seed
1/2 tsp. Pepper
1/8 tsp. Nutmeg
1/4 C. Chicken Broth
1 T. Cider Vinegar

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat and simmer 5 minutes and drain. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook 4 minutes, stirring frequently. Add bell pepper and green onions, cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper and nutmeg; cook 4 minutes, gently stirring occasionally. Stir n broth and vinegar. Toss gently until liquid is absorbed.

Yield: 6 servings
Serving Size: 1 C.

Calories: 207
Fat: 6.8g
Fiber: 3g

Chili and Cheddar Bow Tie Casserole

Chili and Cheddar Bow Tie Casserole

1 (7-ounce) can chipotle chiles in adobo sauce
1 T. butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 oz.)
1 cup thinly sliced green onions
2 T. all-purpose flour
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
2 1/4 cups 2% reduced-fat milk
2 cups (8 oz.) shredded reduced-fat sharp cheddar cheese, divided
2 T. chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
Cooking spray

Preheat oven to 400°. Remove 1 tsp. adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use. Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; sauté 4 minutes. Add onions; sauté 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well. Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400° for 15 minutes or until browned.

Yield: 6 servings (serving size: 1 1/3 cups)
Calories: 369
Fat: 12.5g
Fiber: 3.1g

Orange-Ginger SKillet Chicken

Orange-Ginger SKillet Chicken

1 C. chopped Orange Sections
1/2 C. Orange Juice
1/4 C. chopped Scallions
1/4 C. low sodium Soy Sauce
3 T. fresh Lemon Juice
2 T. Olive Oil
1 T. Honey
2 tsp. grated peeled fresh Ginger
1 tsp. ground Coriander
1 1/2 lc. Chicken Breast Tenders
8 C. cooked Rotini Pasta (about 1 lb. uncooked)

Combine first 9 ingredients in a non reactive container and mix well. Add chicken to marinade and allow to marinate for 3 hours (do not over-marinate, the citrus will break down the chicken) in the refrigerator. Heat large skillet over medium high heat. Add chicken mixture and cook 15 minutes. Add pasta and simmer and additional 5 minutes, until chicken is cooked and pasta is heated through.

Yield: 6 servings
Serving Size: 2 C.

Calories: 473
Fat: 7.3g
Fiber: 3.7g

Garlic and Herb Bread Pudding

Garlic and Herb Bread Pudding

1/3 cup sun-dried tomatoes, packed without oil
2 tsp. olive oil
2 T. minced garlic
2 cups fat-free milk
3 large eggs
2/3 cup (about 2 1/2 oz.) shredded part-skim mozzarella cheese, divided
2 T. grated fresh Parmesan cheese, divided
2 T. chopped fresh or 2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. black pepper
6 cups (1-inch) cubed Italian bread (about 8 oz.)
Cooking spray

Preheat oven to 350°. Place boiling water and tomatoes in a bowl. Cover and let stand 10 minutes or until tender. Drain well; finely chop. Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, 1/2 cup mozzarella, 1 T. Parmesan, basil, salt, and pepper. Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350° for 45 minutes or until golden brown.

Yield: 8 servings
Calories: 178
Fat: 6.2g
Fiber: 1.2g

Barbequed Lime Shrimp and Corn

Barbequed Lime Shrimp and Corn

1/3 C. fresh Lime Juice
1/4 C. fresh Orange Juice
2 T. low sodium Soy Sauce
2 T. Honey
2 cloves Garlic, minced
2 tsp. peeled grated fresh Ginger
2 T. Sugar
1 tsp. ground Coriander
1/4 tsp. Pepper
2 ears Corn, each cut crosswise into 4 pieces
1 1/2 lb. large Shrimp, peeled and deveined
4 C. cooked Couscous

At home, combine the first 9 ingredients in a bowl and whisk well to combine. Add shrimp and corn to bowl and toss well to coat. Place shrimp and corn into a foil oven bag. Place directly on hot coals, on a hot grill or in a 450 degree oven, cook 10 minutes. Serve over couscous.

Yield: 4 servings
Serving Size: 5oz. Shrimp, 2 pieces corn and 1 C. couscous

Calories: 473
Fat: 3.9g
Fiber: 4g

Ziti with Chard

Ziti with Chard

2 T. Olive Oil
8 C. chopped Swiss Chard
4 cloves Garlic, minced
4 C. hot cooked Ziti (about 8oz uncooked)
2 C. Grape or Cherry Tomatoes, halved
1/4 C. pitted chopped Kalamata Olives
2 T. Lemon Juice
3/4 tsp. Kosher Salt
1/2 tsp. Black Pepper
1/4 C. (1oz) shaved fresh Romano Cheese

Heat oil in a large nonstick skillet over medium high heat. Add chard and garlic; sauté 2 minutes. Combine chard mixture, pasta and next 5 ingredients, tossing well. Top with cheese.

Yield: 4 servings
Serving Size: 2 C.

Calories: 336
Fat: 10.5g
Fiber: 4.2g