Carnitas

• 4lb boned pork shoulder, cut into large cubes & fat removed
• 1 quart beef broth
• 2 cups chunky tomato salsa
• Water
• Salt
• 2 cups fresh tomato salsa
• 16-24 corn tortillas

In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.

Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

Heat the tortillas one-by-one either in a microwave or on a hot skillet. Keep warm tortillas wrapped in a clean cloth towel for serving.

To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce, beans, avocados, and/or grated cheese.

Chicken and Sausage Jambalaya

• 2 teaspoons canola oil
• 6 ounces reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 1 cup water
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 6 fresh thyme sprigs
• 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 cup shredded skinless, boneless rotisserie chicken breast

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Pasta and Lentil Soup

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 onion, chopped
• 4 cloves garlic, smashed
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
• 1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
• 8 ounces orecchiette or other small pasta
• 2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
• 1/3 cup roughly chopped fresh parsley
• Kosher salt
• Crusty bread, for serving

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread.

Slow Cooked Beef & Barley

• 1 1/4 pounds boneless beef chuck (in one piece)
• 1 cup pearl barley
• 1/2 pound cremini mushrooms, quartered
• 4 stalks celery, quartered
• 6 medium carrots, quartered
• 2 medium leeks, sliced (white and light green parts only)
• 1 sprig thyme
• 4 cups low-sodium beef broth
• 1 tablespoon soy sauce
• Kosher salt and freshly ground pepper
• Horseradish, for serving

Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.

Turkey Veggie Meatloaf Crowns

• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed

Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.

Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.

Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

Thai Dumpling Soup

• 1 tablespoon vegetable oil
• 3 stalks celery, sliced
• 4 ounces shiitake mushrooms, sliced
• 1 tablespoon curry powder
• 4 cups low-sodium chicken broth
• 1 cup coconut milk
• 1 tablespoon fish sauce, plus more to taste
• 4 ounces green beans, roughly chopped
• 1 red bell pepper, chopped
• 1 pound frozen Asian-style dumplings or pot stickers
• Juice of 1 lime, plus lime wedges for serving
• Kosher salt
• Sliced scallions, for topping

Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to asimmer.

Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender,about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.

Honey-Nut Granola Bars

• 1 egg white
• 1/2 cup honey
• 1/2 cup creamy peanut butter
• 1/2 cup chopped almonds
  
• 1/4 teaspoon cinnamon
• 3 cups Old Fashioned oatmeal oats (do not use instant or steel cut)
• 1/2 cup (1 stick) butter, melted
• 1/2 cup golden raisins

Line a 9x13 baking pan with parchment paper, so that the parchment paper extends over the edges of the pan. Set rack in the oven to the middle position. Preheat oven to 350°F.

Take 1/2 cup of the oatmeal oats and pulse them in a food processor until finely ground. Place these ground oats with the remaining oatmeal, and the cinnamon in a bowl and stir until combined. (You can skip this step if you don't have a food processor. Just proceed with the recipe with the full amount of oats.)

Either with a stand mixer or by hand with a whisk, beat the egg white until frothy. Beat in the honey. Beat in the peanut butter. Add the oat cinnamon mixture. Pour the melted butter over everything and stir until well combined. Stir in the raisins.

Spread the mixture over the bottom of the parchment paper-lined baking dish in an even layer.

Place in oven and bake for 25 minutes, until nicely browned on top. Remove from oven and let cool for 5 minutes. Use a sharp knife to cut into 12-16 bars. Return to the oven, lower the heat to 300°F and bake for 15 more minutes. Remove from the oven to cool.

Let cool completely before eating. Cooling is important for the bars to set, otherwise, they may be a bit too crumbly.

Crispy Polenta with Spicy Tomato-Basil Sauce

Polenta

• 8 cups water
• 5 tablespoons, divided
• 2 teaspoons salt
• 2 cups polenta
  
• 1/4 teaspoon freshly ground
• Fresh basil sprigs

Basil Sauce

• 4 1/2 cups canned crushed tomatoes with added puree, divided
• 1/4 cup pine nuts
• 4 1/2 tablespoons extra-virgin olive oil
• 3/4 cup finely chopped onion
• 4 large garlic cloves, minced
• 1 teaspoon fennel seeds (finely crushed in plastic bag)
• 3/8 teaspoon (or more) dried crushed red pepper
• 1/2 cup finely chopped fresh basil, divided
• 1/3 cup dry white wine
• 1 teaspoon dried oregano
  

For the Sauce
Freshly ground black pepper Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.

Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.

For the Polenta
Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.

Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.

Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.

Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.

Moroccan-Style Lamb and Chickpeas with Herbed Couscous

Lamb Mixture

• 1 pound lean ground lamb
• 2 teaspoons extra-virgin olive oil
• 2 cups vertically sliced onion
• 1/2 cup (1/4-inch) diagonally cut carrot
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 2 cups fat-free, lower-sodium chicken broth
• 1/2 cup golden raisins
• 3 tablespoons tomato paste
• 1 1/2 tablespoons grated lemon rind
• 1/4 teaspoon salt
• 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Couscous

• 1 tablespoon olive oil
• 1/4 cup finely chopped shallots
• 1 cup uncooked couscous
• 1 cup plus 2 tablespoons fat-free, lower-sodium chicken broth
• 1/8 teaspoon salt
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh thyme

Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

While the lamb mixture simmers, heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in parsley and thyme.

Serve lamb mixture atop of the couscous, serves 4.

Asian Style Braised Pork Shoulder

• 1 tablespoon dark sesame oil
• 1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
• 1/2 teaspoon kosher salt
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 2 cups cola (such as Coca-Cola)
• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 1/4 cup lower-sodium soy sauce
• 1 cup diagonally sliced green onions

Preheat oven to 300°.

Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.

Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.

Chicken-Corn Chili

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
• 1 4-ounce can chopped green chiles, drained
• 1 teaspoon ground cumin
• 2 cups low-sodium chicken broth
• 2 cups shredded rotisserie chicken
• 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
• 1 cup frozen corn, thawed
• 1/2 cup chopped fresh cilantro
• 1 cup shredded monterey jack or white cheddar cheese
• Sour cream and cornbread, for serving

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese.

Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

Saffron Rice Pilaf

• 2 tablespoons butter
• 1/2 cup broken thin spaghetti
• 1 3/4 cups chicken stock
• 1 cup long-grain rice
• 1/4 cup chopped golden raisins
• 1 Fresno chile pepper, halved
• 1 large bay leaf
• 1 cinnamon stick
• Generous pinch saffron
• Salt

Melt the butter in a saucepan over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

Chicken Romanesco

• 2 red bell peppers
• 1/2 cup Marcona almonds or blanched raw almonds
• 1/2 cup chicken stock
• 1/2 cup fresh flat-leaf parsley leaves
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 2 large cloves garlic, crushed
• 1 Fresno chile pepper
• 1/2 red onion, coarsely chopped
• 1 large heirloom tomato
• 2 tablespoons olive oil
  
• 8 bone-in chicken thighs
• 1 teaspoon smoked sweet paprika
• Salt and freshly ground pepper
• 1/2 cup dry sherry

Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.

Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.

Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.

Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.

Serve with Saffron Rice Pilaf .

Turkey Ranch Chili

• 4 poblano peppers
• 2 tablespoons extra virgin olive oil
• 2 pounds ground turkey
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, finely chopped
• 1 large onion, finely chopped
• 2 tablespoons cumin
• 1 tablespoon coriander
• 1 can pinto or white beans (14 ounces)
• 2 cups chicken stock
• 1/4 cup chives, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• Hot sauce
• 1 cup sour cream

Optional toppers

• Shredded sharp cheddar cheese
• Minced red onion
• 4-5 slices crispy bacon, chopped
• toasted corn cornbread

Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.

Heat the olive oil in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.

Turn off the heat and stir in the sour cream to combine. Serve topped with the cornbread crumbles and any of the other toppings you like.

Buffalo Chicken Fingers

• 4 skinless, boneless chicken breast halves - cut into finger-sized pieces
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 3/4 cup bread crumbs
• 2 egg whites, beaten
• 1 tablespoon water

Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.

Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

Serve with ranch or blue cheese dressing....don't forget the celery & matchstick carrots. For a little extra kick, toss the chicken fingers in your favorite hot sauce before plating.

Spicy Sausage and Mushroom Pizza

• 1 pound refrigerated fresh pizza dough
• Cooking spray
• 4 ounces hot turkey Italian sausage
• 1 cup thinly sliced onion
• 1 (8-ounce) package presliced mushrooms
• 1 cup diced red or green bell pepper
• 1 tablespoon yellow cornmeal
• 1/2 cup marinara sauce
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Preheat oven to 450°.

Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Add onion and mushrooms; sauté 4 minutes. Add bell pepper; sauté 2 minutes.

Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce over dough, leaving a 1/2-inch border. Top with sausage mixture. Sprinkle cheeses over sausage mixture. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.

Tortilla Meatball Soup

• 2 jalapeño peppers
• 1 red bell pepper
• 2 ears corn on the cob
  
• cooking spray
  
• 3/4 teaspoon kosher salt, divided
• 6 garlic cloves, minced and divided
• 1/3 cup panko (Japanese breadcrumbs)
• 1 pound ground sirloin
• 1 large egg, lightly beaten
• 1 chipotle in adobo sauce, minced
• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 cups cubed red potatoes
• 1 cup sliced carrot
• 3 cups chicken broth
• 2 cups water
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup shredded extra-sharp cheddar cheese
• 1/2 cup chopped fresh cilantro
• tortilla chips
  

Preheat broiler.

Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla chips.

Chicken Biryani

• 1 cup basmati rice, uncooked, rinsed
• 1 Tbsp. olive oil
• 1/2 tsp. cumin seed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp. minced gingerroot
• 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. ground cumin
• 1-1/2 cups chicken broth
• 1/4 cup Sun-Dried Tomato & Oregano Dressing
• 1 tsp. garam masala
• 1/2 tsp. ground turmeric
• 1/2 tsp. cayenne pepper

Place rice in medium bowl. Add enough cold water to cover rice. Let stand 10 min.

Heat oil in large nonstick skillet on medium-high heat. Add cumin seed; cook and stir 30 sec. Stir in onions, garlic and ginger; cook 5 min. or until crisp-tender, stirring constantly. Add chicken; cook and stir 2 min.

Drain rice. Add to chicken mixture with remaining ingredients; mix well. Cover; bring to boil. Simmer on medium-low heat 30 min. or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 min.

Spanish-Style Cod in Tomato Broth

• 1 cup long grain rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 1/2 pounds cod fillets, cut into 8 pieces
• 1/4 cup sliced shallots
• 1/8 teaspoon crushed red pepper
• 3 large garlic cloves, thinly sliced
• 1 1/2 cups chopped plum tomato
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/3 cup dry white wine
• 1 thyme sprig
• 3 tablespoons chopped fresh flat-leaf parsley, divided
• 1 tablespoon fresh lemon juice

Cook rice according to package directions, omitting salt and fat. Drain.

While rice cooks, heat a skillet over high heat. Add oil to pan; swirl to coat. Combine salt, paprika, and black pepper; sprinkle evenly over fish. Add fish to pan, skin side down; cook for 3 minutes or until lightly browned. Turn fish over; reduce heat to medium-high. Add shallots, red pepper, and garlic; cook 4 minutes or until shallots are translucent, stirring occasionally. Add tomatoes, broth, wine, and thyme; bring to a simmer, and cook 6 minutes. Add 1 tablespoon parsley and juice; stir gently to combine. Discard thyme sprig.

Combine cooked rice, and remaining 2 tablespoons parsley. Place about 1/3 cup rice mixture in each of 4 shallow bowls; top each serving with 2 pieces of fish and 1/2 cup tomato mixture.

Baked Italian-Style Cauliflower

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 12oz veggie crumbles
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1 1/2 cups lower-sodium marinara sauce
• 2 ounces pitted kalamata or burgundy olives, coarsely chopped
• 1 large head cauliflower, cut into florets
• Cooking spray
• 1 ounce French bread baguette, torn into 1-inch pieces
• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.

Preheat broiler.

Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.

Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.

Tortilla Soup

• • 1 pound (2 large) boneless chicken breasts, halved crosswise to form two thin cutlets
• • 1½ Tbs. olive oil, separated
• • ½ tsp. salt
• • 1 Tb. chili powder
• • 1 large onion, cut into medium dice
• • 4 large garlic cloves, crushed
• • 2 Tbs. canned chipotle peppers in adobo sauce, minced
• • 2 quarts low-sodium chicken broth
• • 1 14.5-ounce diced tomatoes (fire-roasted, if you can find)
• • 2 cans black beans (15 or 16 ounces), not drained
• • tortilla chips
  
• • 1 lime, cut into wedges

Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1½ teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5 to 6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.

Heat remaining tablespoon of oil in the hot empty pot; add onions and sauté until softened, 4 to 5 minutes. Add garlic and peppers; continue to sauté until fragrant, about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.

Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.

Plum Tomatoes And Artichokes With Penne

• 12 ounces oil-marinated artichoke hearts
• 1 cup chopped onions
• 1 tablespoon finely minced garlic
• 2 28-ounce cans plum tomatoes, crushed
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon red-pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped flat-leaf parsle
• Cooked penne pasta (from 12-ounce box)

Drain the artichokes, reserving the oil, and halve them lengthwise.

Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes.

Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings.

Serve in shallow bowls over cooked penne.

Rhubarb Crumble

Filling:

• 2 lbs rhubarb, cut • into 1-inch pieces
• • 1 1/4 cups white sugar
• • 1/4 cup all purpose flour
• • 1 teaspoon vanilla extract
• • 1/4 teaspoon ground cardamom

Crumble Topping:

• • 1 cup all purpose flour
• • 1/2 teaspoon salt
• • 1 cup light brown sugar
• • 1/2 cup of butter (1 stick), cut into cubes

Preheat oven to 375°F. In a medium sized bowl, mix together the rhubarb, white sugar,
1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9 x 13-inch
baking dish.

In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the
butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry
ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping
mixture over rhubarb mixture.

Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is
lightly browned. Let cool for at least a half an hour before serving.

Serve with vanilla ice cream or whipped cream.

Fish Tacos

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce
• portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt.
Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir
in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano,
cumin, dill, and cayenne.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown.
Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla,
and top with shredded cabbage, and white sauce.

Broccoli and Tofu Stir Fry

• 1 tablespoon peanut oil
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and sliced into
• strips
• 2 crowns broccoli, cut into florets
• 1/3 cup chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 8 ounces extra firm tofu, diced
• 2 tablespoons cashew pieces

Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few
seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper
begins to brown and soften, about 5 minutes.

Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the
sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute.
Garnish with cashew pieces to serve.

Tibetan Dumplings

• 1 pound extra-lean ground beef
• 1 small onion, chopped
• 8 ounces spinach, rinsed and chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 green onions, chopped
• 2 tablespoons chopped fresh cilantro
• salt to taste
• 12 wonton wrappers
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil
• 1 (1/2 inch) piece fresh ginger root, grated

Bring 3 inches of water in a large pot of water to a boil. You may also do this with a wok and
steamer baskets.

In a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger,
green onion, cilantro and salt. Place a spoonful of the filling onto a wonton wrapper; fold and
crimp to seal. If necessary, wet the edges with water. Repeat with remaining filling and
wrappers.

Set a steamer tray in the pot, and place the momos on the steamer. Steam over rapidly
boiling water for 30 minutes. Serve with the dipping sauce.

To make the dipping sauce, mix together the soy sauce, rice vinegar, chili oil and grated
ginger in a small bowl.

Chunky Applesauce

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Chunky Rhubarb Applesauce

• 1 pound rhubarb, trimmed and cut into 1/2-inch chunks
• 2 pounds tart cooking apples, peeled, cored and cut into 1/2-inch chunks
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is
soft, about 40-45 minutes. Stir in cinnamon and nutmeg. Serve warm or cold.

Chipotle Pork Cheeseburgers

• 1 pound ground pork
• 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
• 2 garlic cloves, forced through a garlic press
• 4 slices Muenster cheese
• 4 hamburger buns, toasted
• 1/4 cup mayonnaise
• 1 large tomatillo (1/4 pound), husked and rinsed, then sliced
• 1/2 small avocado, sliced
• 1/2 cup cilantro sprigs

Prepare a gas grill for direct-heat cooking over medium heat.

Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inchthick) patties.

Oil grill rack, then grill patties, covered, 4 minutes.

Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.

Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Pasta With Goat Cheese, Lemon, And Asparagus

• 1 pound fusilli or rotini (spiral-shaped pasta)
• 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• 1 tablespoon finely grated lemon peel
• 2 teaspoons chopped fresh tarragon plus sprigs for garnish

Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.

Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup
reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

Rice a Munee

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 cup broken vermicelli
• 2 cups basmati rice
• 3 ounces prosciutto, chopped
• 1 cup diced yellow onions
• 1 red bell pepper, diced
• 2 tablespoons minced garlic
• 3/4 cup frozen peas
• 1/2 cup white wine
• 3 1/2 cups chicken stock
• Salt and freshly cracked black pepper

In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.

Crunchy Egg Salad

• 4 eggs
• 1 (4 ounce) can sliced water chestnuts,
• drained and chopped
• 1/3 cup mayonnaise
• 1/3 cup sweet pickle relish
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• salt and pepper to taste

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1
inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is
boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the
eggs under cold running water. Peel and chop.

Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a
large bowl. Stir until well combined. Season to taste with salt and pepper.

Baked Spaghetti Pie

• 1/2 lb spaghetti
• 2 large eggs
• 1 (15 ounce) container part-skim ricotta cheese
• 3/4 cup fresh Parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons fresh Romano cheese

Cook spaghetti according to package directions; drain.

Meanwhile, preheat oven to 350 degrees F.

Grease 9-inch glass pie plate.

In large bowl, with fork, beat eggs. Stir ricotta and Parmesan cheese until blended. Add spaghetti to ricotta mixture and stir until well coated.

Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with mozzarella and remaining Romano cheese.

Bake pie 25 minutes.

Remove from oven and let stand 10 minutes for easier serving. Cut into wedges to serve.

Tex-Mex Rice and Black-Eyed Peas

• 1 cup white rice
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh salsa, plus more for topping
• 1/2 teaspoon ground cumin
• 2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
• 3 cups baby spinach
• 1/4 cup chopped fresh cilantro
• 1 avocado, halved, pitted and sliced
• 1 cup shredded cheddar cheese
• Sour cream or Greek yogurt

Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.

Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt.

Chicken, Broccoli and Rice Casserole

• 2 cups 1% low-fat milk
• 1 cup water
• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 3 cups small broccoli florets
• Cooking spray
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped green bell pepper
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 2 ounces light processed cheese, cubed
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) grated Parmesan cheese

Preheat oven to 375°.

Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper; sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan. Bake at 375° for 10 minutes or until cheese melts.

Sesame Soba Noodles

• Salt
• 1/2 pound soba
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• One 2-inch piece fresh ginger, peeled and grated
• 1 large clove garlic, grated or finely chopped
• 1/3 cup olive oil or vegetable oil
• 1 cup frozen shelled edamame, thawed
• 2 large carrots, coarsely grated
• 1 small bunch scallions, very thinly sliced on an angle
• 3 tablespoons mixed black sesame seeds and toasted white sesame seeds

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.

Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.

Creamy Mashed Cauliflower

• 1 head cauliflower, cut into florets
• 3/4 cup water
• 1 tablespoon cornstarch
• 1/3 cup heavy cream
• 1 teaspoon granulated sugar
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

Divide a head of cauliflower into florets that are all roughly the same size.

Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender.

Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.

When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water.

Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.

Pour all of the pureed cauliflower into a medium sauce pan.

Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower.

Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir.
Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

Chipotle Meatballs

Meatballs

• 2 slices bacon, minced
• 2 garlic cloves, minced
• 2 large eggs
• 1/2 cup bread crumbs
• 1 1/2 teaspoons salt
• 1 1/2 pounds ground pork
• 2 teaspoons dried oregano or finely chopped fresh mint
• 1-2 teaspoons chipotle powder (or a couple teaspoons of adobo sauce)

Sauce

• 2 Tbsp olive oil
• 1 medium onion, chopped, about 1 cup
• 3 garlic cloves, minced
• 1-3 canned chipotles in adobo, minced fine and sauce reserved
• 1 28-ounce can crushed tomatoes (preferably fire-roasted)
• 1 teaspoon dried oregano
• 1/2 cup beef or chicken broth

Preheat oven to 400°F. Mix all the meatball ingredients together in a large bowl and mix well with your clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.

With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.

While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes, oregano or mint, and beef broth. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.

When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas, polenta or on your favorite roll as a sandwich. Garnish with cilantro to serve.