Baked Chimichangas

• 2-1/2 cups shredded cooked chicken breast
• 1 cup salsa
• 1 small onion, chopped
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 6 flour tortillas (10 inches), warmed
• 3/4 cup shredded reduced-fat cheddar cheese
• 1 cup reduced-sodium chicken broth
• 2 teaspoon chicken bouillon granules
• 1/8 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 cup fat-free half-and-half
• 1 can (4 ounces) chopped green chilie

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.

Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through.

To serve, cut chimichangas in half; top with sauce.

Spicy Chipotle Turkey Burgers

• 1 pound ground turkey
• 1/2 cup finely chopped onion
• 2 tablespoons chopped fresh cilantro
• 1 chipotle chile in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 4 slices mozzarella cheese
• 4 hamburger buns, split and toasted

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.

Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

Zucchini Angel Hair Pancake

• 3 cups shredded zucchini
• 1 teaspoon salt, divided
• 1 (8-ounce) package angel hair pasta, broken into 3-inch pieces
• 1/2 cup lower-sodium marinara sauce
• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 1/3 cup reduced-fat sour cream
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon baking powder
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1 garlic clove, minced
• 1 tablespoon butter

Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

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

Bring marinara to a simmer in a small saucepan; keep warm.

Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.

Gingered Corn and Asparagus Stir-Fry

• 4 tablespoons canola oil, divided
• 10 ounce extra-firm tofu, drained and cut into 3/4-inch cubes
• 2/3 cup fresh corn kernels
• 1 tablespoon grated peeled fresh ginger
• 4 garlic cloves, minced
• 1 small onion, vertically sliced (about 3/4 cup)
• 1 julienne-cut red bell pepper (about 1 cup)
• 6 ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)
• 1/4 cup organic vegetable broth
• 2 tablespoons lower-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1/4 teaspoon crushed red pepper
• 2 cups hot cooked short-grain rice
• 2 thinly sliced green onions (about 1/4 cup)

Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat; swirl to coat. Add tofu; sauté for 10 minutes or until golden brown, stirring frequently. Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.

Summer Veggie Pizza

• Store-bought pizza crust
• Cooking spray
• 2 tablespoons olive oil, divided
• 2 garlic cloves, crushed
• 1 cup sliced onion
• 1 red bell pepper, cut into thin strips
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn
• 1 tablespoon cornmeal
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/3 cup small fresh basil leaves
• 8 ounces store-bought pizza dough
• Cooking spray
• 2 tablespoons olive oil, divided
• 2 garlic cloves, crushed
• 1 cup sliced onion
• 1 red bell pepper, cut into thin strips
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn
• 1 tablespoon cornmeal
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/3 cup small fresh basil leaves
• 8 ounces store-bought pizza dough
• Cooking spray
• 2 tablespoons olive oil, divided
• 2 garlic cloves, crushed
• 1 cup sliced onion
• 1 red bell pepper, cut into thin strips
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn
• 1 tablespoon cornmeal
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/3 cup small fresh basil leaves
• 8 ounces store-bought pizza dough
• Cooking spray
• 2 tablespoons olive oil, divided
• 2 garlic cloves, crushed
• 1 cup sliced onion
• 1 red bell pepper, cut into thin strips
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn
• 1 tablespoon cornmeal
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/3 cup small fresh basil leaves

• Preheat oven to pizza crust directions.
• Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
• Place pizza crust onto a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top. Bake per pizza crust directions or until golden. Top with basil. Cut into 8 slices.

Linguine with Quick Lemon Ricotta

• 2 cups 2% reduced-fat milk
• 1/2 cup plain Greek yogurt
• 2 teaspoons cider vinegar
• 1 1/2 teaspoons grated lemon rind
• 1 teaspoon kosher salt, divided
• 8 ounces uncooked linguine
• 1 tablespoon olive oil
• 2 small yellow squash, chopped
• 1 small zucchini, chopped
• 1 pint grape tomatoes, halved
• 4 garlic cloves, coarsely chopped
• 1/3 cup fat-free, lower-sodium chicken broth
• 1/2 teaspoon black pepper
• 1/4 cup small fresh mint leaves

Combine first 3 ingredients in a microwave-safe 1-quart liquid measuring cup; microwave at HIGH for 4 minutes. Stir to form small curds. Strain through a sieve lined with a double layer of cheesecloth; let stand for 5 minutes. Discard liquid. Scrape cheese mixture into a small bowl; stir in rind and 1/4 teaspoon salt.

Cook pasta according to package directions, omitting salt and fat, and drain. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add squash and zucchini to pan; sauté 1 minute. Add 1/4 teaspoon salt, tomatoes, and garlic; sauté 4 minutes. Add broth and pasta to pan, and cook for 2 minutes or until thoroughly heated, tossing to combine. Place 2 cups pasta mixture in each of 4 shallow bowls; sprinkle each serving evenly with remaining 1/2 teaspoon salt and pepper. Top each serving with 2 tablespoons cheese mixture and 1 tablespoon mint. Serve immediately.

Perfect Veggie Burgers

• 1/3 cup quick-cooking barley
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 small stalk celery, chopped
• Kosher salt
• 2 cloves garlic, chopped
• 5 tablespoons barbecue sauce
• 1 medium carrot, finely grated
• 1 cup canned pinto or black beans, drained and rinsed
• 1/3 cup breadcrumbs
• 2 teaspoons soy sauce
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 6 soft buns, split
• Onion rings, for topping

Prepare the barley as the label directs. Let cool completely.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.

Add the barley, beans, breadcrumbs, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.

Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.