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Baked Potato Soup

from: Cooking Light

Ingredients
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Directions
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Info (1.5 Cups Soup(
Calories:329 (30% from fat); Fat: 10.8g (sat 5.9g,mono 3.5g,poly 0.7g) ; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg

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Black Bean Quesadillas

from: Adapted from Slashfood

Ingredients
1 14-ounce package of extra firm tofu
1 1-ounce package of taco seasoning, without MSG
2 tablespoons olive oil
1 15-ounce can of black beans, drained, well rinsed
1 cup vegetable broth
Non-stick cooking spray
8 (9-inch) corn or whole wheat soft tortillas
8 ounces of grated part-skim mozzarella

Directions
Place the tofu a large colander inside the sink and set a heavy saucepot directly on top of the tofu. Allow to drain about 1 hour until the tofu has shrunk slightly in size and a lot of the moisture has trained off. Cut into 1-inch cubes and set aside.

Heat a large skillet over high heat. Add the oil and the tofu. Sprinkle taco seasoning over the tofu and reduce the heat to med-high.

Cook the tofu with the spices for 3-4 minutes, flipping occasionally with a spatula. Reduce the heat slightly if the spices begin to burn. Add the beans and the vegetable broth and simmer for 10 minutes or until the liquid reduces a sauce begins to form.

Preheat the oven to 400ºF. Cover a baking sheet with foil. Spray one side of half the tortillas with cooking spray and lay on the baking sheet. Divide cheese amongst the tortillas and spoon the tofu mixture over the cheese. Place the remaining tortillas on top and coat with cooking spray.

Bake in the oven for 10-15 minutes or until the tops are golden and the cheese has melted. Slice and serve immediately.

Nutritional Info (1/2 quesadilla)
113 calories, 5 g protein, 8 g carbohydrates, 6 g fat (0 g saturated), 0 mg cholesterol, 5 g fiber, 318 mg sodium.

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Lentil Soup

from: Ina Garten

Ingredients
1 pound French green lentils
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

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Polenta Lasagna

Ingredients
Polenta
4 cups water
1 teaspoon salt
1 3/4 cups cornmeal

Sauce
3 tablespoons olive oil
2 cups chopped onions
2 tablespoons minced garlic cloves
2 teaspoons dried basil
1 teaspoons dried marjoram
1 tsp dried oregano
1 cup chopped red bell peppers
3 cups crushed tomatoes with juice (28-ounce can)
1/2 cup dry red wine (optional)
3 tablespoons tomato paste
1 teaspoon salt
1 teaspoon ground black pepper

1 cup Neufchatel or cream cheese
1 large egg
2 cups rinsed, stemmed and chopped Swiss chard, kale, or spinach
1 3/4 cups grated mild provolone
1 cup grated Parmesan cheese

Directions
Bring the water and salt to a boil in a large saucepan. Gradually whisk the cornmeal into the boiling water. Reduce the heat to low and let the polenta simmer, stirring often, until thick but pourable (see note). Pour the polenta into a lightly oiled baking sheet. Use a lightly oil spatula to spread it 1/2 inch thick or less. Refrigerate.

Warm 2 tablespoons of the olive oil in a saucepan on medium-high heat and saute the onions for 5 minutes. Add the garlic, basil marjoram, oregano and bell peppers and saute 5 minutes more. Add the tomatoes and, if using, the wine. Bring to a simmer and add the tomato paste, salt, and black pepper. Simmer on low heat for 20 to 30 minutes, stirring occasionally.

Preheat the oven to 350. Lightly oil a 9 x 13-inch baking pan.

Soften the cram cheese in the oven for 3 to 4 minutes. Lightly beat the egg and stir it into the softened cheese. Heat the remaining tablespoon of olive oil in a skillet or saucepan and saute the greens until tender. Remove from heat and set aside. Remove the polenta from the refrigerator and cut into manageable 4 x 6 inch pieces that will fit together to make single layer in your baking pan; a few gaps don’t matter.

To assemble the lasagna, spread a third of the sauce in the bottom of the prepared baking pan and top with a later of polenta. Add the sauteed greens to the remaining sauce and spread half of it on the polenta. Spread the softened cream cheese over the sauce and top with the provolone. Make a final layer of polenta and top with the rest of the sauce. Dust the Parmesan cheese evenly over all.

Cover the baking dish and bake for 45 minutes. Uncover and bake for 15 minutes more, until lightly browned. Remove from the oven and allow to sit for 10 minutes before serving.

Note: for this dish, make a relatively stiff polenta. The amount of water needed and the cooking time will depend on the cornmeal used. Finely ground cornmeal such as polenta cornmeal cooks quickly and is excellent for this dish. Coarsely ground and stone-ground cornmeals may need to simmer for up to 45 minutes. Any cornmeal may need additional water; start with the amount given and add more if the polenta becomes too thick.

Nutritional Info (13 oz portion(
420 calories

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Buff Chick Hotwing Dip

Ingredients
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)

Directions
Preheat oven to 350 degrees.

Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!

P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we’ve also dunked baked tortilla chips into it and used it as a sandwich spread!

MAKES 15 SERVINGS

HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.

Nutritional Info (1/15 Recipe or 1/4 cup(
68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein

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Energy Bars

from: Ellie Krieger

Ingredients
Cooking spray
1 cup quick cooking rolled oats
1/2 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-wheat pastry flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup powdered nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs

Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.

Nutritional Info (1 bar (makes 20)(
Calories 133; Total Fat: 5 grams; Saturated Fat: 0.6 grams; Protein: 5; grams; Carbohydrates: 20 grams; Fiber: 2.5 grams

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Sloppy Joes

from: Ellie Krieger

Ingredients
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns

Directions
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Nutritional Info (1 sloppy joe (makes 8)(
Calories: 248; Carbohydrates: 37 grams; Total Fat: 4 grams; Saturated Fat: 1.1 gram; Protein: 18 grams; Fiber: 7 grams; Sodium: 535 milligrams

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Creamy Pumpkin Pasta

from: http://www.momadvice.com

Ingredients
2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
1 can chicken broth
¼ cup half & half
½ cup sour cream (low-fat or fat free)
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta

Directions
In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.

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Pesto Pizzas

from: allrecipes.com

Ingredients
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

from: Barefoot Contessa

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

from: Parenting.com

Ingredients
Salad:
8 oz long fusilli
1 cup snow peas
1 cup shredded cooked chicken
1/2 cup shredded carrots
1 Tbs sesame seeds
1 scallion, thinly sliced (optional)

Dressing:
1/4 cup creamy peanut butter
2 tsp brown sugar
2 Tbs reduced-sodium soy sauce
1 tsp sesame oil
1 tsp rice or apple-cider vinegar

Directions
Cook pasta according to package directions; add snow peas to the boiling water about one minute before pasta is done. Drain and rinse under cool water.

Mix the peanut butter, brown sugar, soy sauce, sesame oil, and rice vinegar in a large bowl. Add the pasta and snow peas; mix well. Add chicken and carrots; toss to combine. Top with sesame seeds and scallions, if you like.

Nutritional Info (1 cup(
279 calories, 8 g fat (2 g saturated), 277 mg sodium, 20 mg cholesterol

from: Everyday Food

Ingredients
1/4 cup Basil Pesto, (two cubes defrosted)
2 precooked store-bought pizza crusts (8 inches)
1 sliced plum tomato
2 ounces grated mozzarella cheese
Coarse salt and ground pepper

Directions
Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.

Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.

Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.

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Sesame Chicken Salad

from: allrecipes.com

Ingredients
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

from: Barefoot Contessa

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

from: Parenting.com

Ingredients
Salad:
8 oz long fusilli
1 cup snow peas
1 cup shredded cooked chicken
1/2 cup shredded carrots
1 Tbs sesame seeds
1 scallion, thinly sliced (optional)

Dressing:
1/4 cup creamy peanut butter
2 tsp brown sugar
2 Tbs reduced-sodium soy sauce
1 tsp sesame oil
1 tsp rice or apple-cider vinegar

Directions
Cook pasta according to package directions; add snow peas to the boiling water about one minute before pasta is done. Drain and rinse under cool water.

Mix the peanut butter, brown sugar, soy sauce, sesame oil, and rice vinegar in a large bowl. Add the pasta and snow peas; mix well. Add chicken and carrots; toss to combine. Top with sesame seeds and scallions, if you like.

Nutritional Info (1 cup(
279 calories, 8 g fat (2 g saturated), 277 mg sodium, 20 mg cholesterol