Cheese & Spinach Stuffed Portobellos

• 4 6-inch portobello mushroom caps
• 4 cups spinach, chopped
• 1 cup panko breadcrumbs
• 1 cup shredded mozzarella cheese
• 2 shallots (1 finely chopped, 1 thinly sliced)
• 1 large tomato, diced
• 3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1/2 cup ricotta cheese

Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.

Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.

Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.

Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

Turkey Portobello Burgers

• 1 large portobello mushroom cap
• 1 tablespoon coarsely chopped shallot
• 3 tablespoons lightly packed fresh parsley
• 1 1/4 pounds 85% to 93% lean ground turkey
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• 8 thin slices manchego or white cheddar cheese
• 4 English muffins, split
• Dijon mustard, mayonnaise and sliced avocado, for topping

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Fish Tacos with Salsa

• 1 large tomatillo, husked, rinsed and chopped
• 1 medium tomato, chopped
• 1/2 small red onion, finely chopped
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 1/2 jalapeno pepper, minced (remove seeds for less heat)
• Kosher salt
• Vegetable oil, for frying
• 1 1/4 pounds catfish fillets, cut into 1-inch pieces
• Freshly ground pepper
• 1/4 cup instant flour (such as Wondra) or cornstarch
• 8 corn tortillas, warmed
• 1 cup shredded iceberg lettuce

Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.

Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.

Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

Dill-licous Roast Beef Wraps

• 3 cups shredded coleslaw mix
• 1/4 cup chopped fresh dill
• 1 tablespoon white wine vinegar
• 1/4 teaspoon sugar
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons horseradish, drained
• Kosher salt and freshly ground pepper
• 1/4 pound sliced dill-flavored havarti cheese
• 1/2 pound deli-sliced roast beef
• 4 whole-wheat wraps
• Vegetable or potato chips, for serving

Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.

Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.

Mao Pao Tofu

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 2 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry, divided
• 1/2 pound lean ground pork
• 1 tablespoon peanut oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh ginger
• 1 tablespoon chile paste with garlic
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon water

Cook rice according to directions.

Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Coconut Chicken Fingers

• 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 cup rice flour
• 1 cup whole buttermilk
• 1 large egg
• 1 1/2 cups unsweetened flaked coconut
• 3 tablespoons canola oil
• Sweet chile sauce

Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

Spanish Spaghetti with Olives

• 8 ounces thin spaghetti
• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed saffron threads (optional)
• 8 ounces extra-lean ground beef
• 1 2/3 cups lower-sodium marinara sauce
• 1/2 cup sliced pimiento-stuffed olives
• 1/4 cup dry sherry
• 1 tablespoon capers
• 1/4 cup chopped fresh parsley, divided

Cook pasta according to package directions, omitting salt and fat; drain.

Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes.

Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

Chickpea Mini Burgers

1 (8 ounce) red potatoes

3 tablespoons olive oil, divided

1 teaspoon minced garlic

1 (15 1/2 ounce) can chickpeas, rinsed, drained, and divided (garbanzo beans)

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon grated lemon rind

1/2 teaspoon smoked paprika

1/4 teaspoon fresh ground black pepper

2 large egg whites, lightly beaten

Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

Italian Roast Beef

• 1 rump roast (4 1/2-5 pounds), trimmed and tied
• 1 head garlic, cloves peeled
• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil (EVOO)
• 4 medium onions, red or yellow, peeled and each cut into 8 wedges
• 2 fresh bay leaves
• 6 medium carrots, peeled and cut into thick pieces on an angle
• 4 ribs celery from the heart with leafy tops, cut into thick pieces
• 4 sprigs rosemary, leaves stripped and finely chopped
• 1/4 cup tomato paste
• 2 cups dry white wine
• 2 cups chicken stock
• 1 pound egg pasta, such as tagliatelle
• 8 tablespoons butter
• 4 sprigs sage, leaves only

Poke holes all over the roast. Slice four large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the EVOO, four turns of the pan, over medium-high heat in a large Dutch oven. When the EVOO smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7-8 minutes, stirring occasionally. Stir in the tomato paste and wine; let reduce for 1-2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.

When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.

Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.

Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside.

Turkey Meatball Reuben Subs

• 2 teaspoons paprika, divided
• 1 1/2 teaspoons ground coriander
• 1 teaspoon bottled minced garlic
• 3/4 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 pound ground turkey
• Cooking spray
• 4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)
• 1 1/3 cups packaged coleslaw
• 1/4 cup reduced-fat Thousand Island dressing
• 4 (1-ounce) slices Swiss cheese

Preheat broiler.

Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.

While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.

Pimiento Cheese Chicken

• 1 slice applewood-smoked bacon
• 3/4 cup shredded cheddar cheese
• 2 tablespoons minced green onions
• 1 1/2 tablespoons diced pimientos
• 1 tablespoon canola mayonnaise
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon black pepper
• 1 tablespoon canola oil

Preheat oven to 350°.

Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

Parmesan Polenta and Spicy Sausage Sauce

• 1 tablespoon olive oil
• 3 ounces (2 links) sun-dried tomato chicken sausage, sliced
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon crushed red pepper
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 1/2 cup chopped fresh basil, divided
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 3/4 cup quick-cooking polenta
• 1/2 cup grated Parmesan cheese, divided

Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.

Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.

Barbecue Pulled Chicken Sliders

• 1/2 cup no-salt-added ketchup
• 1 tablespoon dark brown sugar
• 1 tablespoon cider vinegar
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
• 8 bread-and-butter pickle chips

Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.

Spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.