• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 15-ounce can vegetarian chili with beans
• 11-ounce can corn kernels, drained
• 1/2 cup thinly sliced scallions
• 1/2 cup chunky tomato salsa
• 1 cup (4 ounces) shredded Mexican cheese blend
  

1. Heat the oven to 350 degrees. Coat a 1 1/2-quart baking dish with cooking spray.
2. In a large skillet over medium-high, heat the oil. Add the turkey and salt, and cook, breaking the meat into small pieces as you stir, until cooked through and no trace of pink remains, about 5 to 7 minutes.
3. Stir in the chili powder, cumin, chili, corn, scallions and salsa. Cook, stirring occasionally, for 3 minutes.
4. Transfer the mixture to the prepared baking dish. Sprinkle the cheese evenly over the top. Bake for 20 to 25 minutes, or until the cheese is melted and the turkey mixture is bubbling hot.
(Recipe from Peggy Fallon's "Great Party Dips," Wiley, 2009)

Labels: Fiesta Chili Dip With Ground Turkey and Corn

By the Associated Press

Makes 4 servings

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup quinoa
• 1 cup frozen corn kernels
• 1/3 cup chunky salsa, to taste
• 1 ripe but firm Hass avocado, diced
• Salt
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
  

1. In a large saucepan over high heat, bring the broth to a boil. Stir in the quinoa, reduce heat to medium-high, and continue boiling, uncovered, for 15 minutes.
2. Stir in the corn and salsa, then return to a simmer. Remove the pan from the heat and stir in the avocado. Season with salt and stir in the cilantro. Ladle into large bowls, accompanied with lime wedges.
(Recipe adapted from Lorna Sass' "Whole Grains for Busy People," Clarkson Potter, 2009)

Labels: Quinoa soup with avocado and corn

• 1 pound linguine or fettuccine pasta
• 2 tablespoons olive oil
• 3 tablespoons butter
• 10 cloves garlic, thinly sliced
• 1 tablespoon capers, drained
• 1/4 teaspoon red pepper flakes
• 1 cup panko (Japanese-style) breadcrumbs
• 1 large tomato, seeded and diced
• 1/4 cup finely chopped fresh parsley
• Grated Parmesan cheese, to garnish
  

Bring a large saucepan of salted water to a boil. Add the pasta and cook until just al dente, about 6 to 7 minutes. The pasta should be cooked, but still slightly firm at the center. Drain, then return to the pot. Drizzle with olive oil, toss to coat evenly, then set aside.

Once the pasta has cooked, in a large saute pan over medium-high, melt the butter. Add the garlic, capers and red pepper flakes, then saute for 1 minute.

Add the breadcrumbs and saute for another minute. Add the pasta and use tongs to toss well to coat with the breadcrumb mixture. Transfer the pasta to a serving bowl and top with the diced tomatoes. Garnish with parsley and Parmesan cheese.

Nutrition information per serving (values are rounded to the nearest whole number): 709 calories; 185 calories from fat; 21 g fat (8 g saturated; 0 g trans fats); 28 mg cholesterol; 109 g carbohydrate; 23 g protein; 6 g fiber; 458 mg sodium.

Labels: Buttery Garlic Pasta With Tomatoes

• 16-ounce can spicy refried beans
• 10 fajita-sized flour tortillas
• 1/2 cup chopped scallions
• 1 1/2 cups finely sliced spinach leaves
• 1 cup grated extra-sharp cheddar cheese
• Cooking spray
• 1 cup prepared salsa (optional)
• 1 cup sour cream (optional)
  

Heat the oven to 200 F. Divide the refried beans between 5 of the tortillas, spreading it evenly over each. Top each with scallions, then spinach, then cheese. Press the remaining tortillas on top.

Coat a large skillet with cooking spray then set over medium heat. One at a time, toast each quesadilla until browned on both sides, about 2 minutes per side. Coat the skillet with additional cooking spray between each quesadilla.

As they finish toasting, transfer the quesadillas to a baking sheet and place in the oven to keep warm.

To serve, cut each quesadilla into quarters and serve with salsa and sour cream.

Labels: Refried bean and spinach quesadillas recipe

• 1 can Golden Mushroom soup
• Approx. 1 cup dry white wine
• Approx. 1 cup chicken stock
• 1 packet Italian dressing seasoning
• ½ tub chive cream cheese
• 3-4 boneless chicken breasts
• 1 package of pasta OR 1 cup uncooked rice
  
  ** this recipe is so good you’ll want to double it every time (if only to use the whole tub of cream cheese instead of half). The measurements on the wine and stock are approx. because you are looking for consistency rather than flavor here – too much will lead to liquid-y sauce, not enough and it will be too goopy.
  
  Set the slow cooker to high.
  
  In the pot, mix the soup, cream cheese, stock and wine, then stir in the seasoning packet. Place the chicken in the pot and cover it with the sauce. Place the cover on and let it cook, stirring occasionally, for 4-5 hours. Break up the chicken with the ladle, if you like pieces throughout rather than big chunks.
  
  When the sauce is ready, cook the pasta or rice (whichever is your preference) and spoon the sauce and chicken over it.
  
  Enjoy, and be prepared to make often!
  

Labels: Angel Chicken recipe

• 1 teaspoon canola oil
• 1 cup peeled and diced sweet potato
• 1/2 cup chopped scallions
• 1 tablespoon minced fresh ginger
• 10-ounce bag shelled edamame soy beans
• 11/4 cups jasmine rice
• 15-ounce can coconut milk
• 11/2 tablespoons lime juice
• 1 teaspoon salt
• 1 cup water
• 1 teaspoon grated lime zest
• 1/2 cup chopped peanuts (optional)

In a large saucepan with a lid, heat the oil over medium-low. Add the sweet potato, scallions and ginger and saut until the scallions have softened, about 4 minutes.

Stir in the edamame, rice, coconut milk, lime juice, salt and water. Bring the mixture to a boil, then cover, reduce heat to simmer, and cook until the rice is tender and the liquid has been absorbed, 15 minutes.

Use a fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.

Labels: Fragrant Coconut Rice with Edamame and Sweet Potatoes

• 2 avocados
• 2 cups fresh pineapple chunks
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped scallion
  

Cut the avocados in half. Remove the pit and prick the flesh lightly with a fork.

Arrange the avocado halves on individual plates. Distribute the pineapple chunks between the avocado halves, mounding them in the center of each.

In a small bowl, whisk together the oil and vinegar. Spoon the dressing over the avocados and sprinkle each with chopped scallions.

Labels: Avocado and Pineapple Salad recipe

• 1 (1 1/2-pound) package boneless, skinless chicken breasts
• 4 strips thin bacon, cut in half
• 9 ounces ( 1/2 bottle) honey barbecue sauce (or your favorite flavor)
• 1 cup shredded cheddar cheese
  

Instructions:
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with foil. Sprinkle chicken breasts with pepper to taste. Place 2 bacon strip halves horizontally to cover chicken breasts. Top with barbecue sauce and fold foil over to make a packet. Bake for 20 minutes, or until chicken is just done. Increase heat to broil. Open foil and broil until bacon crisps, 1 to 2 minutes. Top with cheese. Put back in oven and cook 1 to 2 minutes, or until cheese melts.

Nutrition:
Per serving: 420 calories (percent of calories from fat, 34), 43 grams protein, 26 grams carbohydrates, no fiber, 16 grams fat, 128 milligrams cholesterol, 952 milligrams sodium.

Labels: Barbecue Bacon Chicken Breast

• 3 cups heavy whipping cream
• 2 tablespoons vanilla extract
• 4 large egg yokes
• ½ cup sugar
  
  In a heavy saucepan, heat the whipping cream and vanilla. Allow to simmer, not boil for 5 minutes. In the meantime, separate the egg yokes from the whites. Disgard egg whites.
  
  Combine yokes with sugar with electric mixer, until consistent. Remove cream from stove, and slowly pour the cream into the yoke mixture, beating on a low setting until all is combined. Mix thoroughly.
  
  Prepare custard ramkins by placing them in a square casserole/cake pan (glass works best) ½ filled with water. Do not get water inside ramkins. Pour mixture into the ramkins, ¾ full.
  
  Bake in a 400 degree oven the 55 minutes, or until top of crème brulee is browned and body of dessert jiggles slightly.
  
  Remove from oven, allow the crème brulee to cool completely. Sprinkle a tablespoon of sugar over the top of the dessert, and carmelize the sugar with a cooking torch until carmelized or underneath a high-broiler for 1 minute (if you chose to do it this way, be very careful. It will burn quickly).
  
  Allow carmelized sugar to harden, then top with whipped cream. Serve warm or cold.
  

Labels: Crème Brulee recipe, Dessert recipes

• 2 teaspoons olive oil
• 1 eggplant, chopped
• 3/4 cup frozen corn kernels
• 1 small onion, chopped
• 1 small rib celery, chopped
• 1 small carrot, chopped
• 1/2 green bell pepper, cored and chopped
• 1 poblano chili pepper, cored and chopped
• 1 clove garlic, chopped
• 2 teaspoons tomato paste
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 1/2 cups vegetable stock
• 1 cup drained canned diced tomatoes
• 3/4 cup drained canned black beans
• 3/4 cup drained canned chick peas
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 4 tablespoons reduced-fat shredded cheddar or Monterey Jack
• 2 scallions, chopped
• 4 teaspoons low-fat sour cream

1. In a soup pot, heat the oil over medium heat. When it is hot, add the eggplant, corn, onion, celery, and carrot. Cook, stirring often, for 5 minutes.
2. Add the green pepper, chili pepper, and garlic. Cook, stirring often, for 3 minutes more.
3. Stir in the tomato paste, cilantro, thyme, and oregano. Cook, stirring often, for 2 minutes.
4. Add the stock, tomatoes, black beans, chick peas, salt, paprika, chili powder, cumin, coriander, and black pepper. Cook, stirring occasionally, for 45 minutes. If the chili seems too thick, add more stock or water.
5. Ladle into bowls, sprinkle cheese and scallions on each one. Add a small spoonful of sour cream.

Labels: Vegetarian chili recipe