Spaghetti w/Turkey Chili

• Kosher salt
• 2 tbsp extra-virgin olive oil
• 4 scallions, sliced, white and green parts separated
• 2 lg cloves garlic, finely chopped
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 lb ground turkey
• 2 c low-sodium chicken broth
• 1 14-oz can pinto beans, drained and rinsed
• 3 tbsp ketchup
• Hot sauce, to taste
• 8 oz spaghetti
• Shredded cheddar cheese and sour cream, for topping

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.

Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

Chicken Potpie Soup

• 1 disk refrigerated pie dough
• Freshly ground pepper
• 1/2 tsp plus a pinch of poultry seasoning
• 2 tbsp unsalted butter
• 1 lb skinless, boneless chicken breasts, cut into 1/2-inch pieces
• Kosher salt
• 2 stalks celery, chopped
• 1 med onion, chopped
• 1/4 c all-purpose flour
• 3 c low-sodium chicken broth
• 1 c half-and-half
• 3 med Yukon gold potatoes, chopped
• 1 10-oz package frozen mixed peas and carrots

Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.

Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl.

Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

Linguine w/Sausage & Mushrooms

• Kosher salt
• 12 oz linguine
• 1 tbsp extra-virgin olive oil
• 1/2 lb sweet Italian sausage, casings removed
• 1 sm onion, chopped
• 1 stalk celery, thinly sliced
• 1/2 lb sliced mixed mushrooms
• 2 cloves garlic, chopped
• 4 plum tomatoes, chopped
• 1/2 c dry white wine or low-sodium chicken broth
• 2/3 c heavy cream
• 3 tbsp chopped fresh parsley
• Freshly ground pepper

Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute.

Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low.

Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.

Chicken Caesar Salad

• 4 c cubed day-old crusty bread
• 2 tbsp extra-virgin olive oil
• 1/2 c nonfat plain Greek yogurt
• 1 c shredded parmesan cheese (about 2 ounces)
• 1 sm clove garlic
• 2 anchovy fillets
• Juice of 1 lemon
• 1 tsp dijon mustard
• 1 lb skinless, boneless chicken breasts
• Kosher salt
• 2 romaine lettuce hearts, chopped
• Freshly ground pepper

Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes.

Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender.

Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board.

Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.

Zucchini Rice Casserole

• 1 1/2 c long-grain brown rice
• 3 c reduced-sodium chicken broth
• 4 c diced zucchini
• 2 red bell peppers, chopped
• 1 lg onion, diced
• 3/4 tsp salt
• 1 1/2 c low-fat milk
• 3 tbsp all-purpose flour
• 2 c shredded pepper Jack cheese, divided
• 1 c fresh or frozen (thawed) corn kernels
• 2 tsp extra-virgin olive oil
• 8 oz turkey sausage, casings removed
• 4 oz reduced-fat cream cheese , (Neufchâtel)
• 1/4 c chopped pickled jalapenos

Preheat oven to 375°F.

Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos.

Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Salmon Cakes With Salad

• 3 - 7.5-ounce cans salmon, drained
• 1 c frozen corn, thawed
• 1 lg egg, lightly beaten
• 1/2 c breadcrumbs
• 5 tbsp tartar sauce, plus more for serving
• 2 tbsp minced jarred roasted red peppers
• 1 tbsp chopped fresh parsley
• 1 tsp finely grated lemon zest
• 1 tsp Old Bay Seasoning
• 1 tbsp fresh lemon juice, plus wedges for serving
• Freshly ground pepper
• 3 tbsp extra-virgin olive oil
• 8 oz mixed baby greens

Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.

Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and pepper to taste in a large bowl.

Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.

Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.

Slow Cooker Chicken Taco Soup

• 1 onion, chopped
• 1 - 16oz can chili beans
• 1 - 15oz can black beans
• 1 - 15oz can whole kernel corn, drained
• 1 - 8oz can tomato sauce
• 1 -12oz can or bottle beer
• 2 - 10oz cans diced tomatoes with green chilies
• 1 package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese
• sour cream
• crushed tortilla chips 

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
 
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.