Pasta with Tuna, Arugula and Lemon

12 ounces linguine (or penne, or whatever you like)

1/2 cup olive oil

6 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

2 12-ounce cans albacore tuna packed in water, drained

1/4 cup fresh lemon juice

4 teaspoons grated lemon peel

4 cups arugula

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Return pasta to pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.

Add tuna mixture, lemon juice, lemon peel, and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve. Adapted from Thorn Park Country House.

Spaghetti Squash with Avocado and Parmesan

1 medium spaghetti squash
2 avocados
4 cloves garlic, smashed
4 fresh basil leaves, sliced
1/4 cup fresh grated Parmesan cheese
3 tablespoons extra virgin olive oil
fresh ground black pepper

garlic salt

Cut spaghetti squash in half lengthwise and scrape out the seeds. Microwave in a large bowl on high for 15 minutes. Meanwhile, add olive oil in a large pan over low heat and add the smashed garlic. Cook until it sizzles just to flavor the oil, turn heat off.

Cut the avocado and slice up the fresh basil. Remove the squash from the oven and place cut side up on a cutting board. Use a fork to separate. Scoop into the pan and mix with the warm oil, season to taste. Remove from pan and add avocado, parmesan, and basil.

Serrano Ham with Crusty Tomato Bread

12 plum tomatoes

4 tablespoons garlic oil (see Ingredient Note), divided
2 teaspoons dried oregano
3/4 teaspoon kosher salt
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
6 ounces thinly sliced Serrano ham (about 24 slices; see Ingredient Note)
Directions

To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.

Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with 1/8 teaspoon garlic oil and some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop tomatoes and transfer (with juices) to a serving bowl.

To assemble tapas: Shortly before serving, preheat oven to 350°F.

Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with Serrano ham and the bowl of tomato mixture for spreading.

Ingredient note: Garlic oil is oil that has been infused with fresh garlic. We like to use it for salad dressings, as dipping oil with crusty bread, in marinades or to simply drizzle over steamed vegetables. Find it at well-stocked supermarkets or at boyajianinc.com.Serrano ham is full-flavored, savory dry-cured ham made from specific breeds of white pigs. It is traditionally enjoyed very thinly sliced, like its Italian cousin prosciutto. Find it in well-stocked supermarkets, specialty stores or online at tienda.com.

courtesy of food network and eating well

Spaghetti Squash with Chicken, Mushrooms and Spinach

1 (3.5-pound) spaghetti squash 

1 tablespoon olive oil, divided 

2 slices center-cut bacon, chopped 

1 pound chicken breast, cut into bite size pieces 

1 teaspoon kosher salt, divided 

1/2 teaspoon freshly ground black pepper, divided 

1.5 cups chopped onion 

3 garlic cloves, minced 

1 Poblano pepper 

8 ounces sliced oyster mushrooms 

1 teaspoon Italian Seasoning 

1/2 cup dry white wine 

2 tablespoons tomato paste 

1/4 cup cup julienne sun-dried tomatoes, packed without oil 

1 1/4 cup cup fat-free, less-sodium chicken broth 

6 ounces fresh spinach, chopped 

1/2 cup grated fresh Parmigiano-Reggiano cheese, divided 

Preheat broiler. Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. 

Reduce oven temperature to 400. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm. 

Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan. 

Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese. 

Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese. 

Yield: 6 Servings CALORIES 296 ; CHOLESTEROL 67mg; CALCIUM 241mg; CARBOHYDRATE 23.8g; SODIUM 707mg; PROTEIN 31.2g; FIBER 2.4g; IRON 3mg; FAT (SAT 3.2G, MONO 3.4G, POLY 1.4G) 9.3g

Chicken Parmesan

1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups tomato-basil pasta sauce (bottled, fat free)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Calories 308 Fat:10.4g Protein:35.9g Carbohydrate:16.2g Fiber:1.8g Cholesterol: 88mg Iron: 2.3mg Sodium: 808mg Calcium: 249mg

Mustard Glazed Chicken

I tested this with Stone Ground mustard (my favorite!), but Dijon, Honey mustard, or a combo of any would be yummy

4 boneless chicken breasts (skin on will be crispier)
2 tablespoons olive oil, plus more for breasts
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter, softened
2 tablespoons stone ground & 1/2 tbsp honey mustard
3/4 cup breadcrumbs
2 tablespoons chopped fresh thyme
3/4 cup chicken stock
1/2 cup heavy cream

Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.

Melt 2 tablespoons butter and add mustard; reserve 2 teaspoons of this mix for sauce.

Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.

In a large skillet, heat oil over medium-high heat. Sear chicken about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs on both sides.

Transfer skillet to oven, roast until chicken is cooked through, 20 minutes.

Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 5 minutes. Remove from heat, stir in reserved mustard mixture and serve with chicken.

Beef Tenderloin Steaks with Port Reduction and Blue Cheese

4 (4-ounce) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup port or other sweet red wine
2 tablespoons jellied cranberry sauce
2 tablespoons fat-free, less-sodium beef broth
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
2 tablespoons crumbled blue cheese

1. Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat steaks with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

2. Add port, cranberry sauce, broth, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic to pan, scraping pan to loosen browned bits. Reduce heat, and cook until liquid is reduced to 1/4 cup (about 4 minutes). Serve steaks with sauce; top with cheese

Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)

CALORIES 282 (33% from fat); FAT 10.2g (sat 4.1g,mono 3.8g,poly 0.4g); IRON 3.3mg; CHOLESTEROL 73mg; CALCIUM 35mg; CARBOHYDRATE 9.8g; SODIUM 361mg; PROTEIN 24.7g; FIBER 0.2g

Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

Beef:
1 (2-pound) beef tenderloin, trimmed
1 teaspoon salt
1 1/2 tablespoons cracked mixed peppercorns
Cooking spray

Reduction:
2 cups ruby port or other sweet red wine
1 1/2 cups fat-free, less-sodium beef broth
1/4 cup finely chopped shallots
1/8 teaspoon salt
2 sprigs fresh parsley
1 sprig fresh thyme
1 1/2 tablespoons all-purpose flour
3 tablespoons water
1 tablespoon butter
1/2 teaspoon balsamic vinegar

1. Preheat oven to 450°.

2. To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Let stand 10 minutes before slicing.

3. To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 tablespoons water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar.

Yield: 8 servings (serving size: about 3 ounces beef and 2 tablespoons reduction)

CALORIES 173 (35% from fat); FAT 6.7g (sat 2.9g,mono 2.5g,poly 0.3g); IRON 1.9mg; CHOLESTEROL 56mg; CALCIUM 28mg; CARBOHYDRATE 3.7g; SODIUM 477mg; PROTEIN 23.2g; FIBER 0.4g

BBQ Meatloaf

I've never tried it as a sandwich, but I bet its even better! This is simple, healthy and so delicious!

1 package ground turkey or beef (1 - 1.25 lbs)
pinches of salt and pepper
1 1/2 cups breadcrumbs
1 medium chopped onion
2 eggs
1 1/4 cup bbq sauce

Mix everything together except for 1/2 cup bbq sauce. Bake at 350 for an hour. Add 1/2 cup of bbq sauce on top and bake another 10 mins.

Inside-Out Eggplant Parmigana

In my first attempt at this, I prepared almost according to the exact recipe. I would like the patties to be crisper, so I've minimized the size from 1/4 cup to 2 tablespoons. Also, if you love arugula, you can use more than called for below.


2 (1-pound) eggplants
6 tablespoons olive oil, divided, plus additional for drizzling
3/4 cup plain dry bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
5 eggs, lightly beaten
1/2 cup water
1/4 teaspoon hot red-pepper flakes
1/4 pound arugula, coarse stems discarded, coarsely chopped
1 cup packed basil leaves, coarsely chopped
1/2 pound cold fresh mozzarella, cut into 4 (1/2-inch-thick) slices
Tomato Sauce

Bake eggplant:

Preheat oven to 400°F.Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. (I peel the skins - not shown above). Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

Make egg patties and sauté arugula:

Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop about 2 tablespoons of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

Assemble stacks:

Arrange egg patties on a baking sheet. Top each with tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

Sweet Potato Pecan Pie Tarts

These are so adorable and taste like a cross between a sweet potato and pecan pie!

Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

1 cup mashed cooked sweet potato or yams
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white

2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Preheat oven to 350. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well. In a separate bowl, combine pecans, brown sugar, syrup, vanilla, and egg white. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.

Place filled shells on an ungreased baking sheet. Bake for 20 minutes. Cool completely on a wire rack. Yield: 15 servings (serving size: 2 tarts)

CALORIES 89 (39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 13.1g; SODIUM 55mg; PROTEIN 0.6g; FIBER 0.5g

Caramelized Onion Apple Bites

These savory hors d'oeuvres can be assembled in advance—ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours.

Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).

3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
1/2 tsp salt
2 Granny Smith apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves

Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.

Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.

Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

Note: Nutritional analysis is per triangle. Yield: Makes 32 hors d'oeuvres. CALORIES 72 (60% from fat); FAT 4.8g (sat 1.6g); CHOLESTEROL 6mg; CARBOHYDRATE 5.9g; SODIUM 77mg; PROTEIN 1.4g; FIBER 0.5g

Pumpkin Dip

3/4 cup (6 ounces) low-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples.

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices) CALORIES 107 (27% from fat); FAT 3.2g (sat 2g,mono 0.9g,poly 0.1g); IRON 1mg; CHOLESTEROL 10mg; CALCIUM 35mg; CARBOHYDRATE 18.3g; SODIUM 87mg; PROTEIN 2g; FIBER 1.4g

Green Beans with Toasted Walnuts and Breadcrumbs

This is so delicious, especially as a leftover!

1 cup sliced shallots
2 pounds green beans, trimmed
Cooking spray
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup bread crumbs
1/4 cup (1 ounce) freshly grated Parmigiano cheese
3 tablespoons chopped walnuts, toasted
1 teaspoon grated lemon rind

Preheat oven to 425°.

Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine. Yield: 8 servings (serving size: about 1 cup)

CALORIES 159 (35% from fat); FAT 6.1g (sat 1.3g,mono 3g,poly 1.6g); IRON 1.7mg; CHOLESTEROL 2.6mg; CALCIUM 106mg; CARBOHYDRATE 23.6g; SODIUM 277mg; PROTEIN 6.3g; FIBER 5g

Vanilla Buttermilk Pound Cakes

You can also prepare these cakes in two (8 x 4–inch) loaf pans. Bake at 350 for one hour or until done.

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/3 cups low-fat buttermilk

Preheat oven to 350. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.

Spoon batter into 5 (5 3/4 x 3 3/4–inch) loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack. Yield: 5 loaves, 6 servings per loaf (serving size: 1 slice)

CALORIES 144 (32% from fat); FAT 5.1g (sat 3.1g,mono 1.4g,poly 0.2g); IRON 0.7mg; CHOLESTEROL 34mg; CALCIUM 25mg; CARBOHYDRATE 22.3g; SODIUM 95mg; PROTEIN 2.2g; FIBER 0.3g

Fig Walnut Sticky Bun

How can this be light? It's from Cooking Light magazine, and that's all I need to hear

2 tbsp sugar
1 package dry yeast (2 1/4 tsp)
2/3 cup warm water
5 tbsp butter, melted and divided
1 3/4 cups all-purpose flour
1/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup packed brown sugar, divided
2 tbsp dark corn syrup
2 tbsp 1% low-fat milk
1/2 cup finely chopped dried Black Mission figs
1/4 cup chopped walnuts
1 1/2 tsp ground cinnamon

Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 1 hour or until doubled in size.

Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9–inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.

Preheat oven to 375°.

Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10–inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place, 15 minutes or until doubled in size.

Bake at 375° for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm. Yield: 12 servings (serving size: 1 bun)

CALORIES 211 (28% from fat); FAT 6.5g (sat 3.2g,mono 1.5g,poly 1.4g); IRON 1.6mg; CHOLESTEROL 13mg; CALCIUM 37mg; CARBOHYDRATE 36.7g; SODIUM 96mg; PROTEIN 2.8g; FIBER 1.7g

Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing

Dressing:
3 tbsp balsamic vinegar
3 dried Black Mission figs, chopped
3 tbsp water
2 tbsp chicken broth
2 tbsp olive oil
1 1/2 tsp honey
1/2 tsp minced shallots
1/4 tsp chopped fresh thyme

Salad:
8 cups trimmed arugula (about 4 ounces)
1/4 cup thinly sliced red onion
1/4 tsp freshly ground black pepper
1/8 tsp salt
3 bacon slices, cooked and crumbled
2 tbsp crumbled goat cheese

Dressing: combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender; process until smooth.

Salad: place 1 1/3 cups arugula on each of 6 plates. Divide onion evenly among plates. Drizzle about 3 tablespoons dressing over each serving; sprinkle evenly with pepper and salt. Sprinkle evenly with bacon. Top each serving with 1 tsp goat cheese. Yield: 6 servings

CALORIES 91 (45% from fat); FAT 4.5g (sat 1.3g,mono 2.4g,poly 0.6g); IRON 0.9mg; CHOLESTEROL 5mg; CALCIUM 88mg; CARBOHYDRATE 10.9g; SODIUM 147mg; PROTEIN 3g; FIBER 1.7g

White Chicken Chili with Aged Cheddar

Compliments of Tracey! I made some minor adjustments and really like this untraditional chili

2 teaspoon olive oil
2 onions, peeled and diced
2 tablespoon minced jalapeno chili
2 diced green chiles
1 yellow bell pepper
1 1/2 teaspoons ground cumin
1 can (15 oz) cream-style corn
2 cups milk
2 cans (15 oz) navy beans (or any white beans), rinsed and drained
2 cups shredded cooked chicken
1/2 cup chicken broth
Salt and pepper
1 to 1 1/2 cups shredded aged Cheddar Cheese (3 to 4 1/2 oz)

In a large pan, combine oil, onions, and peppers (yellow bell, jalapeno, and green). Stir often over high heat until onions are limp, 4 minutes. Add cumin, corn, broth, milk, and beans. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the aged cheddar and serve immediately.

Makes 4 servings

Artichokes Gratinata

This was tested as a side on Christmas Day. Alongside my mom's cooking, it passed the test! Really flavorful and juicy.

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Preheat the oven to 450 degrees F.

Warm the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Hot and Sour Soup with Shrimp

4 cups chicken broth
1/2 cup sliced shitake mushrooms
1 tbsp low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tbsp lemon juice
1 teaspoon pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onions

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions. 4 servings (serving size: 1 3/4 cups)