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.