Servings: 4

2 cups cut-up fresh asparagus

2 yellow sweet peppers, cut into thin, bite-size strips

2 medium red onions, sliced

8 fresh mushrooms, sliced

4 teaspoons olive oil

½ teaspoon salt

4 whole wheat flatbreads

½ cup grated Pecorino-Romano cheese (2 ounces)

2 cups halved cherry tomatoes

½ cup shredded mozzarella cheese (2 ounces)

Preheat oven to 475°F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine asparagus, sweet peppers, onions, mushrooms, oil, and salt. Spoon vegetable mixture onto prepared baking sheet, spreading into an even layer. Roast for 10 minutes; remove from oven and set aside.

Place flatbreads on two large baking sheets; sprinkle Pecorino-Romano cheese evenly over flatbreads. Arrange the roasted vegetables and the cherry tomatoes evenly on flatbreads. Sprinkle with mozzarella cheese. Bake about 5 minutes or until cheese is melted.

Yield 2 servings

Olive Oil

Butter

½ oz green onion, sliced thin

Lemon, one quartered

Zucchini, cut into ½ in pieces

Mushrooms, sliced thin

Grape tomatoes, halved

Penne Pasta, cook according to package, reserve 1 cup pasta water

Parmesan Cheese, ¼ c

Chicken or vegetable stock, ½ c

Crème Fraiche or Sour Cream, ¼ c

Heat a drizzle of olive oil in a large saute pan over medium heat.  Add zucchini and season with salt and pepper.  Cook, stirring occasionally, until golden brown and soft, 4-6 minutes.  Transfer to a medium bowl.  Add another drizzle of olive oil and add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes.  Turn off heat; season with salt and pepper, then transfer to the bowl with the zucchini.  Wipe out pan.

Heat 1 tbsp butter and a drizzle olive oil into the saute pan over medium heat.  Add tomatoes and season with salt and pepper, and Italian seasoning.  Cook and stir until tomatoes are softened, 2-4 minutes.  Stir in half the green onion and juice from half the lemon.  Reduce heat to low, stir in stock and ¼ c reserved pasta water.  Whisk in cream, season with salt and pepper.

Add zucchini, mushrooms and drained pasta to pan with sauce.  Stir in 1 Tbsp butter until melted.  If necessary add more preserved pasta water a splash at a time until pasta is coated win a creamy sauce.

Divide among plates and sprinkle with parmesan cheese and remaining green onion.  Garnish with the remaining lemon wedges.

1 lb. medium shrimp, peeled and deveined

2 tsp. ground cumin

1 tsp. chili powder

Juice of 1 lime

2 tbsp. freshly chopped cilantro, plus more for garnish

2 cloves garlic, minced

3 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

Romaine lettuce, for serving

1 avocado, thinly sliced

1/4 c. Sour cream, for serving

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.

Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.

6 – 8 servings

Ingredients

Cooking spray

12 oz. salmon fillets, skin removed

1 tsp.  coriander

Kosher salt and freshly ground black pepper

1 lb. cavatappi or other short pasta

8 oz. fresh or frozen peas

4 tbsp. unsalted butter, cut into pieces

1/2 yellow onion, chopped

1/2 c. dry white cooking wine

3 tbsp. fresh dill, torn

Preheat oven to 350°F. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.

Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.

Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.

2 cups uncooked elbow macaroni

3 cups shredded cooked chicken

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2 cups shredded Swiss cheese

1 package (10 ounces) frozen creamed spinach, thawed

1/2 cup mayonnaise

1/4 cup loosely packed minced fresh basil

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/2 cup seasoned bread crumbs

2 tablespoons butter, melted

Preheat oven to 350°. Cook macaroni according to package directions.

Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.

Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole.

Bake, uncovered, until bubbly, 40-45 minutes.

2 cups cubed fully cooked ham

4 cups shredded cooked chicken

1 cup shredded Swiss cheese

1 large onion, chopped

1/3 cup butter, cubed

1/3 cup all-purpose flour

1/8 teaspoon ground mustard

1/8 teaspoon ground nutmeg

1-3/4 cups whole milk

TOPPING:

1-1/2 cups soft bread crumbs

1/2 cup shredded Swiss cheese

1/4 cup butter, melted

1. In a large nonstick skillet, cook ham until browned, 4-5 minutes; drain and pat dry. In a greased 2-qt. baking dish, layer the chicken, cheese and ham; set aside.
2. In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over ham.
3. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces

1 can cream of mushroom soup (10 3/4 ounce)

1 can cream of chicken soup (10 3/4 ounce)

10 ounce can Rotel (drain excess liquid)

1/2 cup sour cream

1/4 cup milk

1 teaspoon garlic powder

1 1/2 cup shredded Mexican blend cheese (divided in half)

12 flour tortillas

fresh lime (optional) cut into wedges

fresh cilantro (optional)

Preheat oven to 350 degrees F.  Spray a 9×13 baking dish with non-stick cooking spray.

In a large bowl mix the soups, rotel, sour cream, garlic powder and milk.

Reserve 3/4 of the mixture and set aside. With the remaining 1/4 of mixture, add the cooked chicken and 3/4 cup shredded cheese.

Next, add a little sauce to the bottom of the baking pan, enough to coat the bottom lightly.

Spoon chicken mixture into each tortilla, roll and place seam down in baking dish, side by side.

Spoon the reserved sauce evenly over rolled tortillas and top with remaining cheese.

Place in oven on middle rack and bake for approximately 30-35 minutes until cheese bubbles.

Serve hot with fresh cilantro sprinkled on top and fresh squeezed lime juice. Enjoy!

1 pound uncooked bratwurst links, casings removed
1/2 cup chopped onion
1 medium carrot, chopped
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1/4 cup pickled jalapeno slices, chopped
1/2 teaspoon pepper
2 cups reduced-sodium chicken broth
1/4 cup all-purpose flour
1-1/2 cups 2% milk, divided
12 slices American cheese

In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain.

Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

1/2 pound bacon strips, chopped

1/4 cup chopped onion

1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed

1 can (14-3/4 ounces) cream-style corn

1 can (12 ounces) evaporated milk

1/4 teaspoon salt

1/4 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.

Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

2 pounds ground beef

1 envelope taco seasoning

1-1/2 cups water

1 can (16 ounces) mild chili beans, undrained

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomato with green chiles

1 can (4 ounces) chopped green chiles, optional

1 envelope ranch salad dressing mix

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Nutrition Facts

1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.