Chicken Fajita Pasta

Ingredients

1 lb chicken breasts, cut up in thin strips

2 tablespoons fajita seasoning mix, divided

2 tablespoons oil, divided

8 oz uncooked penne pasta

1 each green, red, and yellow pepper, sliced

1 medium onion, sliced

1 16 oz jar salsa

1/2 cup water

1/4 cup shredded cheddar cheese

1 tablespoon minced fresh cilantro

Directions

1. Sprinkle chicken with 1 tablespoon fajita seasoning. In large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes.
2. Cook pasta according to package.
3. Remove chicken, saute peppers and onion in 1 tablespoon of oil. Sprinkle with 1 tablespoon fajita seasoning. Stir until blended.
4. Add salsa, water and chicken. Heat.
5. Drain pasta, toss with chicken mixture.
6. Sprinkle with cilantro and cheese.

Serves 8

Chicken Enchilada Soup

Ingredients

1 small onion, chopped

1 garlic clove, chopped

2 tablespoons olive oil

1 can beef broth

1 can chicken broth

1 can cream of chicken soup

1 small can chopped green chilies

2 cups chicken breast, cooked and shredded

1 1/2 cups water

1 tablespoon Worcestershire sauce

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon pepper

6 corn tortillas

3 cups grated Cheddar cheese

Directions

1. Saute onion and garlic in olive oil.
2. Add the next 10 ingredients, bring to a boil. Cover and simmer for one hour.
3. Cut tortillas into 1/2 inch strips, add with cheese to soup.
4. Simmer uncovered for 10 minutes.
5. Serve with sour cream.

Chicken and Wild Rice Soup

Ingredients

3 cans chicken broth, add 1 bouillon cube
2 cups water
1/2 cup uncooked wild rice mix (Uncle Ben's)
1/2 cup green onions, chopped
1/2 cup butter
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups half and half
1 1/2 cups cooked chicken, shredded
8 slices cooked bacon, broken up

Directions

1. Add broth, water, rice and green onions to large pot. Bring to a boil and let simmer 35-40 minutes.
2. In separate pan, make a white sauce by melting butter, stirring in the flour and seasonings. Cook 1 minute until bubbly, slowly add the half and half stirring until thickened.
3. Add it to the broth mixture.
4. Let the soup simmer and thicken as you like and stir in chicken and bacon.
   

Easy Cheesy Frittata

Ingredients

4 whole eggs
4 egg whites
2 tablespoons water
1 cup mozzarella cheese, divided
1/2 cup chopped seeded tomatoes
2 slices of turkey bacon cooked and crumbled
1/4 cup chopped fresh basil

Directions

1. Heat over to 350. Beat whole eggs, egg whites, and water together with a whisk.
2. Stir in 1/2 cup cheese, tomatoes, bacon and basil. Pour into 9 in greased pie pan.
3. Bake 25 minutes until puffed and golden. Sprinkle remaining cheese on top and bake another 5 minutes or until melted.

Serves 6

Cinnamon Rolls with Frosting

Seriously, the best cinnamon rolls I've ever had.

Ingredients

1 1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
4 to 5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional)

Vanilla Frosting:
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 tablespoons)

Directions

1. Add the warm water to the yeast and soak 10 minutes.
2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
3. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
4. Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
5. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.
6. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
7. Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting: In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Makes 1 dozen.

Black Beans and Rice

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 can black beans, drained
1 can diced tomatoes with green chiles
1 cup frozen corn
Directions

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Baked Ziti Casserole

Ingredients

1 package (16 ounces) ziti or small tube pasta
1 egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 jar (28 ounces) meatless spaghetti sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

1. Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.
2. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese.
3. Cover and bake at 375° for 45-50 minutes or until heated through.

Yield: 12 servings

The Yummiest Quesadillas Ever

Ingredients

Flour Tortillas
1 large chicken breast
8 ounces Mexican Red Sauce
1 whole Large Onion
1 whole Red Bell Pepper
1 whole Green Bell Pepper
2 cups Cheese, Grated (I use 1 cup Monterey Jack and 1 cup Colby/Jack)
2 Tablespoons Olive Oil


Directions

1. Pour red sauce over chicken, set aside.
2. Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
3. Return skillet to high heat, then dump in the chicken with the sauce. Cook, stirring only occasionally, until chicken is done. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
4. In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and chicken. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
5. Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Zucchini "Pasta"

Ingredients

4 zucchini, thinly sliced
1/4 teaspoon salt

Directions

1. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
2. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.

Serves 4

Skillet Tofu Parmigiana

Ingredients

1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil

Directions

1. Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
3. Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Serves 4

Mexican Tortilla Chicken Soup

Ingredients

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart gluten-free chicken stock, store bought
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken (from gluten-free deli-roasted chicken)
2 avocados, halved, pitted, peeled, and diced
1 cup crumbled cotija cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Directions

1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
2. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
3. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips and cheese if using. Garnish with cilantro and serve with lime wedges.

Alternative option: I like to add a can of black beans in addition to the chicken but you can use it instead of chicken as well.

Roasted Chicken Fajitas

Ingredients

4 cups shredded roast chicken
juice of 2 limes
extra-virgin olive oil
1/2 tablespoon ground cumin
1/8 teaspoon chipotle chile powder
3 tablespoons roughly chopped cilantro
1 tablespoon roughly chopped fresh Mexican oregano
Kosher salt and freshly ground black pepper

2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice
Extra-virgin olive oil, optional
12 corn tortillas, warm
Guacamole
Cilantro sprigs, for garnish
fresh shaved radishes, for garnish

Directions

1. Preheat a ridged grill pan on high heat. Add a drizzle of olive oil then add the bell peppers and onions tossed in lime juice and season well with salt and pepper. grill for 7-8 minutes until veggies are just barely limp.
2. In a large mixing bowl add lime juice, cumin, chile powder and chopped cilantro and oregano. Stir well and toss in shredded chicken and toss well to coat and marinate. Heat up on the grill for 2-3 minutes.
3. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
4. To serve, spread some guacamole on a tortilla, top with a few spoonfuls of chicken, peppers and onions. Garnish with cilantro leaves, shaved radish and serve with lime wedges.
5. Top with cotija cheese

Stuffed French Toast Sundaes

Ingredients

1 whole egg
1 egg white
2 tablespoons skim milk
1/2 teaspoon ground cinnamon
1 teaspoon honey
4 slices whole-wheat bread, crusts removed
1/2 cup part-skim ricotta cheese
1/2 cup raspberries
1/2 cup blackberries
2 tablespoons pure maple syrup

Directions

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the egg, egg white, milk, cinnamon and honey. Spray a nonstick muffin pan with calorie-free vegetable spray. Carefully dip each slice of the bread into the egg/milk mixture and press it into the muffin pan. Bake at 375 degrees for 12 minutes, until crisp.
3. Meanwhile, in a small bowl, mix together the ricotta cheese until smooth. Spoon equal amounts of the ricotta mixture into each of the bread cups and top with berries. Drizzle the maple syrup on top.

Serves 2, 2 cups each

Apple & Cinnamon Cake

Ingredients

For the cake
1 large apple (about 10 ounces)
Juice of 1 lemon
1 1/4 cups finely ground almonds
1 cup self-rising flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
3 large eggs
3/4 cup superfine sugar
2 cups peeled sweet potato (the white variety), finely grated at the very last minute to prevent discoloration
2 teaspoon vanilla extract

For the icing
1 cup confectioners' sugar, sifted
4 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 350 degrees. Grease the base and sides of an 8-inch springform pan with a little vegetable oil and a pastry brush. Line the pan with parchment paper.
2. Peel, core and chop the apple into 1/4-inch cubes. Toss them in a small bowl with some lemon juice to prevent oxidation.
3. In a separate bowl, combine the ground almonds, flour, baking soda, salt and cinnamon. Set aside.
4. In a large mixing bowl, using a handheld or standing mixer, whisk together the eggs and sugar until pale and tripled in size, about 3 minutes on high speed. Add the grated sweet potato, and whisk to combine. Lower the speed and add the dry ingredients to the bowl. Add the vanilla extract and mix. Using a rubber spatula, gently fold in the apple cubes.
5. Pour the batter into the prepared pan and bake for 30 minutes. Cover the top with aluminum foil and bake for an additional 30 minutes.
6. Once cooked, cool on a wire rack for 10 minutes and make the icing.
7. To make the icing, stir the sifted sugar with the lemon juice. Drizzle liberally over the top of the cake, spreading with a knife to even out, and serve.

Serves 12

Banana Chocolate Chip Muffins

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup rolled oats
2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 tablespoons vegetable oil
2 large eggs
1 1/4 cups reduced-fat buttermilk
1 teaspoon pure vanilla extract
2 tablespoons chocolate chips

Directions

1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.
2. In a standing mixer, combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
3. Using an ice cream scoop, portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

Serves 12

Risotto with Spring Vegetables

Ingredients


1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, chopped
2 medium zucchini, trimmed, halved lengthwise, sliced 1/4- to 1/3-inch thick
4 1/2–5 cups low-sodium chicken or vegetable broth
1 pound medium asparagus, ends trimmed
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced basil
3/4 teaspoon salt
1 tablespoon unsalted butte
r1 1/2 cups short-grain rice (Arborio or Carnaroli)
1/2 cup dry white wine
1/4 teaspoon pepper
2 tablespoons chopped mint, for garnish (optional)
Directions

1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18 to 20 minutes.
2. Meanwhile, bring the 5 cups stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut off the tips in nice-sized pieces (about 1 1/2 inches), and cut the stalks into smaller, bite-sized pieces; transfer to a bowl. Add the peas, 1/4 cup of the cheese and 1 tablespoon of the basil; set aside. Put a lid over the stock, and reduce the heat to very low so that the stock barely simmers.
3. When the zucchini is cooked, stir in 1/2 teaspoon salt and the remaining 1 tablespoon of the basil. Add the butter and the rice, increase the heat to medium-high and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17 to 20 minutes. The rice mixture should bubble away at a good clip. (You may not use all of the stock.) Stir in the reserved contents of the bowl and season with the remaining 1/4 teaspoon salt, and the pepper.

Serves 4

Peanut Butter Dream Bars

Ingredients

1/2 cup low-calorie thin chocolate wafers, finely ground in a food processor

1/2 cup old-fashioned oats

1/3 cup confectioners’ sugar

1/2 teaspoon salt

3 tablespoons unsalted butter, melted and cooled

1/4 cup creamy reduced-fat peanut butter

1 1/2 ounces reduced-fat cream cheese, room temperature

2 teaspoon pure vanilla extract

2 tablespoons semisweet chocolate chips, melted

Directions

1. Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.
2. Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.
3. Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.
4. Spread the chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.

Serves 8

Cheese, Vegetable & Bacon Frittata

Ingredients

6 large eggs
1/4 cup low-fat (1-percent) milk
1/4 pound bacon, cooked and roughly chopped
1/4 cup grated Romano cheese
Olive oil spray
1 garlic clove, chopped
1/4 cup white onion, diced
1/2 cup asparagus, sliced into 1/2-inch sticks
1 large zucchini, sliced into half-moons
1/2 cup assorted mushrooms, sliced thinly
1/4 cup tomato, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped

Directions

1. Turn broiler on to low setting. In a medium bowl, whisk eggs, milk, bacon and grated Romano. Set aside.
2. Heat a medium nonstick saute pan over medium-high heat. Spray with olive oil. Add the minced garlic and chopped onion, and cook for 2 minutes.
3. Add asparagus and zucchini to pan. Saute 4 to 5 minutes.
4. Add mushrooms, chopped tomatoes, and freshly chopped basil, oregano and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set and browned.
5. Place the frittata into the oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.
   

Serves 6

Spinach & Mushroom Veggie Lasagna

Ingredients

2 tablespoons olive oil
1 1/2 pounds cremini and/or shiitake mushrooms, sliced
1 teaspoon dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray

Directions

1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.

Serves 12

Vanilla Cupcakes

Ingredients

For the frosting

3 large egg whites

1 cup sugar

Pinch salt

3/4 teaspoon vanilla extract

Finely grated zest of 1/2 lemon

For the cupcakes

1 1/4 cup all-purpose flour

1/2 cup finely ground almonds

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

3/4 cup sugar

2 teaspoons vanilla extract

1 1/4 cups peeled zucchini, finely grated

Directions

1. Preheat the oven to 350 degrees.
2. To make the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
3. Remove the bowl from the heat. Using a handheld electric or standing mixer set on high, beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes. Blend in the lemon zest until smooth — once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
4. To make the cupcakes: Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.
5. In a bowl, whisk together the flour, almonds and baking powder; set aside. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld or standing mixer until thick and light-colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated.
6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
7. Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.

Serves 12

Green Chile & Chicken Enchiladas

Ingredients

2 roasted poblano peppers, peeled
1 bunch of cilantro leaves, washed, stems discarded
1 lime, zested and juiced
2 cloves garlic
3/4 cup chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 corn tortillas
1 cup canned nonfat refried bean
s3 cups of leftover roast chicken, shredded
3/4 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or cheddar
2 scallions, thinly sliced

Directions

1. Preheat oven to 425 degrees. Lightly oil a 9-x-13-inch baking dish with cooking spray or 1 teaspoon olive oil.
2. In a food processor or a blender, combine the roasted and peeled peppers, cilantro, garlic, lime zest and juice, chicken stock, salt and pepper, and puree until smooth.
3. Spread 1/3 cup of the sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shredded chicken mixture, and add 1/3 of the sauce, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese and scallions on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.

*Added a can of black beans rinsed, between the refried bean layer and chicken layer.
Serves 4

Chocolate Pavlova

Ingredients

For the pavlova
4 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon lemon juice
1 tablespoon cocoa powder

For the topping
1 cup whipping cream
1 cup fresh raspberries
1/4 cup shaved dark chocolate
1/4 cup melted chocolate for drizzling

Directions

1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
4. For the topping: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.

Mexican Lasagna

Ingredients

1 cup fresh Cilantro leaves
4 Scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh Baby Spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Directions

1. Preheat oven to 425 degrees.
2. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
3. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly).
4. Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
5. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Tofu Stir-fry

Ingredients

1 12-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Cornstarch
1/8 teaspoon crushed red pepper
1 tablespoon cooking oil
1 16-ounce bag frozen stir-fry vegetables, thawed
2/3 cup bottled stir-fry sauce
2 scallions, thinly sliced (about 1/4 cup)
2 cups hot cooked brown rice (I use white rice since we despise the healthy brown rice in our house!)

Directions

1. Drain tofu, takes about 30 minutes. Lightly coat tofu with cornstarch.
2. Add tofu to a bowl and toss gently with red pepper.
3. Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until tofu begins to brown.
4. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes, or until heated through.
5. Add stir-fry sauce; cook and stir gently until mixture is bubbly.
6. Stir in tofu; heat through. Sprinkle with scallions. Serve over rice.

Chocolate Peanut Butter Mallow Bars

Ingredients

1 package devil's food cake mix
1/2 cup butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 oz.) marshmallow creme
1/2 cup salted peanuts (since we do not like peanuts, we used m&ms)
6 squares semi-sweet chocolate, coarsely chopped


Directions

1. Heat oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.
2. Spread peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
3. Bake 18 min. or just until center is set. Cool completely before cutting into bars.

Serves 32

Ravioli with Sautéed Zucchini

Ingredients

1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half-moons
kosher salt and pepper
2 cloves garlic, thinly sliced
1/2 cup grated Parmesan (2 ounces)

Directions

1. Cook the ravioli according to the package directions. Drain them and return to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.
3. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.

Serves 4

Pasta with Peppers and Mozzarella

Ingredients

12 oz gemelli pasta, about 4 cups
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches of arugula, thick stems removed, about 6 cups (we do not care for arugula, we use spinach)
12 oz of mozzarella cut into small chunks

Directions

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and set aside. Wipe out the pot.
2. Heat the oil in the pasta pot over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
3. Add the arugula, mozzarella, the cooked pasta, the reserved pasta water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.

Serves 6

Utah Jello

Ingredients

1 large box strawberry jello
1 bag frozen strawberries
2 small cans mandrin oranges
1 can cranberry sauce
1 bag walnuts, chopped

Directions

1. Prepare Jello with only 1 cup water.
2. Mix in cranberry sauce.
3. Add fruit and nuts to cooling mixture.
4. For best results cool overnight.

Berry Cheesecake Pie

Ingredients

8 sheets phyllo dough
6 tablespoons butter, melted
2 packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups fresh or frozen blueberries (although any type of berry can be used, as well as chocolate chips)
1/2 cup strawberry jam
1 cup whipped topping

Directions

1. Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges.
2. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
3. For filling, in a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
4. Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour.
5. Refrigerate until chilled.
6. In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

Serves 6-8

Vegetarian Pasta Sauce

Ingredients

3 medium onions, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

5 garlic cloves, minced

2 tablespoons olive oil

3 medium zucchini, choppped

3 medium yellow summer squash, chopped

3 medium tomatoes, chopped

1 medium eggplant, peeled and cubed

2 cans, 28 oz each, italian crushed tomatoes

1 can, 6 oz, tomato paste

1/4 cup minced fresh basil

3 tablespoons minced fresh oregano

2 tablespoons minced fresh rosemary

2 teaspoons Italian seasoning

1 1/2 teaspoon salt

1/2 teaspoon pepper

Directions

1. In a dutch oven, saute the onions, peppers and garlic in oil until tender. Add the zucchini, summer squash, tomatoes, and eggplant; cook and stir for 5 minutes.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat, simmer, uncovered for 1 1/2 to 2 hours or until sauce is thickened.

Serves 14, 1 cup each

Veggie Stuffed Shells

Ingredients

1 box jumbo pasta shells

2 teaspoon olive oil

1/2 bunch broccoli, chopped (2 1/2 cups)

1 cup shredded carrots

1 small onion, chopped

1 clove garlic, minced

1 box frozen leaf spinach, thawed and coarsely cut

1/4 cup chopped basil

1 cup small curd cottage cheese or ricotta

2 tablespoons grated parmesan

1/4 teaspoon each salt and pepper

1 1/2 cup marinara sauce

1/2 cup shredded mozzarella

Directions

1. Heat oven to 400°. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
2. Meanwhile, heat oil in large skillet over medium-high heat. Saute broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1/2 cup water; cover and cook 2 minutes or until vegetables are tender.
3. Remove cover, cook until liquid is mostly evaporated. Remove from heat, stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13x9 baking pan.
4. Spoon 1 rounded tablespoon filling into each shell; arrange in baking dish Sprinkle with mozzarella, cover lightly with foil, and bake 35 minutes until hot and bubbly.

Serves 6

Spiral Omelet Supreme

Ingredients

4 oz cream cheese
3/4 cup milk
1/4 cup + 2 tablespoons Parmesan cheese, divided
2 tablespoons flour
12 eggs
1 green pepper, chopped
1 small onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons canola oil
1 1/2 cup mozzarella cheese, shredded
1 tomato, seeded and chopped
1 1/4 teaspoon Italian seasoning, divided

Directions

1. Line the bottom and sides of a greased 15x10x1 baking pan with parchment paper, grease the paper and set aside.
2. In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs, add cream cheese mixture and mix well. Pour into prepared pan.
3. Bake at 375° for 20-25 minutes or until set. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
4. Turn omelet onto a work surface, peel off parchment paper. Sprinkle with vegetable mixutre, mozzarella cheese, tomato, and 1 teaspoon Italian seasoning. Roll up jelly-roll style, starting with short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.

Serves 12

Broccoli Rabe & Garlic Pasta

Ingredients

12 oz linguine
1 lb broccoli rabe
3 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded parmesan cheese

Directions

1. Cook linguine according to packaging directions.
2. Meanwhile trim 1/4 inch off the bottoms of broccoli rabe stems, discard coarse outer leaves. Rince broccoli rabe in cold water and cut into 2 inch pieces, set aside.
3. In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes, and 1/2 cup broth. Bring to a boil.
4. Reduce heat, cover and cook for 3-5 minutes or until broccoli rabe is tender.
5. Drain linguine, add to the pan.
6. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

I couldn't find broccoli rabe so I used spinach.
Serve 4

Sauceless Fettuccine

Ingredients

500 g. of Fettuccine
4-5 T. olive oil
1/2 carrot, very finely shopped
1/2 stalk of celery, very finely chopped
1 medium onion, finely chopped
1 garlic clove, very finely chopped
1 can diced tomatoes
1 T. seasoned salt
1/2 t. pepper
2 T. fresh basil
1/4 t. marjoram
1 t. crushed red pepper
1 1/2 t. onion powder
1 t. garlic powder
1/4 cup parmesan cheese

Directions

1. Boil fettuccine until al dente. Drain and set aside.
2. While fettuccine is boiling, in a large frying pan heat 2-3 T. of olive oil at medium heat.
3. Add carrot and celery; sauté for 2-3 minutes.
4. Add onion. Continue to sauté for an additional 4-5 minutes or until onions are translucent.
5. Add garlic, add when onions have 1 minutes left.
6. Add tomatoes and fettuccine.
7. Mix well with other ingredients over medium heat.
8. Add spices slowly while folding the fettuccine mixture so as to coat the fettuccine as evenly as possible. Saute for 4-7 minutes.
9. Drizzle remaining 2 T. of olive oil over fettuccine mixture.
10. Add parmesan cheese. Saute for 1-2 minutes.
11. Add additional salt, pepper, and cheese to taste

We also call this pasta, "Patrick's Pasta."
Serves 6-8

Greek Isles Pasta Salad

Ingredients

3 cups farfalle, uncooked
2 cups baby spinach leaves
1 cup Mediterranean cheese crumbles
3/4 cup drained canned chickpeas, rinsed
1/2 cup greek vinaigrette dressing

Directions

1. Cook pasta as directed on package; drain.
2. Place in large bowl and add remaining ingredients; mix lightly.
3. Serve immediately or cover and refrigerate until ready to serve

Serves 8

Penne with Zucchini

Ingredients

4 tablespoons Olive Oil

1 clove Garlic, finely chopped

2 lbs Zucchini

Salt & Pepper to taste

1 box Penne Pasta

1/2 cup Parmigiano cheese, grated

Directions

1. Cut zucchini in small bite-size chunks. Season with salt and let drain for 1 hour.
2. Saute garlic in oil for 1 minute.
3. Add zucchini, season with pepper and slowly cook until completely cooked through, about 10 minutes.
4. Cook pasta according to directions. Drain and toss with sauce. Stir in cheese before serving.

Fuss-Free Ravioli & Cheese Bake

Ingredients

1 jar Spaghetti Sauce
1 can Diced Tomatoes, undrained
1 can Beef Broth
1/4 cup Zesty Italian Dressing
2 9 oz package Refrigerated Cheese-Filled Ravioli
1 cup Mozzarella Cheese

Directions

1. Heat oven to 375°.
2. Combine spaghetti sauce, tomatoes, broth and dressing in 13 x 9 baking dish. Add ravioli; toss to coat.
3. Cover with foil. Bake 50 minutes or until ravioli is tender. Remove foil; stir. Sprinkle with cheese; let stand 5 minutes or until melted.

Serves 6

Bean Enchiladas

Ingredients

2 cups Salsa
10 Flour Tortillas
1 can Black Beans, rinsed & drained
1 Red Pepper, chopped
1 Onion, chopped
1 1/2 cups Monterey Jack Cheese

Directions

1. Preheat oven to 350°. Cook vegetables in large nonstick skillet sprayed with cooking spray 5-6 minutes until cooked through. Drain, if necessary.
2. Stir in 1/2 cup each of salsa and shredded cheese.
3. Spread 1 cup of the remaining salsa onto bottom of 13 x 9 baking dish.
4. Spoon 1/4 cup of the mixture down center of each tortilla; roll up. Place seam-sides down, on salsa.
5. Top with the remaining 1/2 cup salsa and additional 1 cup shredded cheese.
6. Bake 20 minutes or until heated through.

Cheesy Bean Enchiladas

Ingredients

1 can Refried Beans
1 jar Salsa, divided
1 8 oz package Cheddar Cheese, divided
1/4 cup Chopped Onion
8 Flour Tortillas

Directions

1. Preheat over to 350°.
2. Mix beans, 1/2 cup of salsa, 1 cup cheese and onion until well blended. Spread remaining 1 cup salsa onto bottom of 13 x 9 baking dish.
3. Spoon 1/4 cup of the bean mixture down center of each tortilla; roll up. Place seam sides down, over salsa in baking dish. Top with the remaining salsa and cheese.
4. Bake 20 minutes or until heated through

Serves 4, 2 enchiladas each

15 Minute Fried Rice

Ingredients

1 tablespoon Oil
3 Eggs, lightly beaten
2 cups Water
1 16 oz package Frozen Stir-Fry Vegetables, thawed
1/4 cup Soy Sauce
1 Chicken Bouillon Cube
2 cups White Rice, uncooked

Directions

1. Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
2. Add water, vegetables, soy sauce and bouillon cube to skillet; bring to boil. Stir in rice; cover.
3. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.

Fettuccine with Fresh Vegetables

Ingredients

8 oz Uncooked Fettuccine

2 1/2 tablespoons Olive Oil

2 tablespoons Mrs Dash Garlic & Herb Seasoning Blend

1 Red Bell Pepper, cored & seeded, cut into thin strips

1 Yellow Bell Pepper, cored & seeded, cut into thin strips

2 cups chopped Asparagus

2 tablespoons Fresh Lemon Juice

3/4 cup Shredded Provolone/Mozzarella Cheese Blend

Directions

1. Cook pasta. Heat oil in large skillet over medium head, add vegetables and seasoning.
2. Cook and stir until tender, about 8 minutes.
3. Toss together hot pasta, vegetables, and lemon juice.
4. Mix in cheese and serve.

Serves 6

Meatless Mexican Lasagna

Ingredients

2 cups Frozen Corn, thawed
1 15 oz can Black Beans, rinsed & drained
1 14 1/2 oz can Diced Tomatoes with Basil, Oregano & garlic, undrained
1 4 oz can chopped Green Cilies
3 Green Onions, sliced
2 teaspoons Dried Oregano
2 teasponns Ground Cumin
4 6inch Corn Tortillas
1 1/2 cup Mexican Cheese Blend, shredded

Directions

1. In a bowl, combine the first seven ingredients.
2. Place two tortillas in an 11 x 7 x 2 baking dish coated with cooking spray.
3. Spread with half of the corn mixture; sprinkle with halfo of the cheese. Repeat layers.
4. Bake uncovered at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes.

Serves 6

Vegetarian Stuffed Peppers

Ingredients

6 large Sweet Peppers
2 cups Brown Rice, cooked
3 small Tomatoes, diced
1 cup Frozen Corn, thawed
1 small Onion, diced
1/3 cup canned Red Beans, rinsed & drained
1/3 cup canned Black Beans, rinsed & drained
3/4 cup Monterey Jack Cheese
1 can ripe Black Olives
4 fresh Basil leaves, chopped
3 Garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup Spaghetti Sauce
1/2 cup Water
4 tablespoons Parmesan Cheese, divided

Directions

1. Cut tops off peppers and remove seeds; set aside.
2. In a large bowl, combine rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, slat and pepper.
3. Spoon into peppers. Combine spaghetti sauce and water;pour half into an oval 5 quart slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
4. Cover and cook on low for 3 1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Paremsan cheese.

Serves 6

California Cream Pasta

Ingredients

1/3 cup Butter
2 cups sliced Mushrooms
1/2 cup Heavy Cream
1/2 teaspoon Basil
8 oz Pasta, cooked and drained
1 cup fresh Spinach, torn into bite-sized pieces
1/4 cup Parmesan Cheese
1/4 cup Swiss Cheese, shredded
Salt & Pepper to taste

Directions

1. Melt butter in skillet, saute mushrooms.
2. Add cream and basil; heat
3. Pour over hot pasta; mix throughly.
4. Add spinach, cheese, salt and pepper; toss well to mix.