Loaded Potato Soup

4 (6-ounce) red potatoes

2 teaspoons olive oil

2 celery stalks

1/2 cup carrots chopped

1/2 cup prechopped onion

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved

1.5 ounces cheddar cheese, shredded (about 1/3 cup)

4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.


4 servings (1 1/4 cup); Calories: 325; Fat 11.1 g; Protein: 13.2g; Fiber: 3g; Carbohydrates: 43.8g; Sodium: 670 mg

http://www.myrecipes.com/recipe/loaded-potato-soup-0

Vegetable Korma

1 1/2 tablespoons butter

1 cup chopped onion

1 tablespoon minced peeled ginger

3 garlic cloves, minced

1 tablespoon tomato paste

1 1/2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1/4 teaspoon ground turmeric

1/8 teaspoon ground cinnamon

1 cup frozen shelled edamame

1 (12-ounce) baking potato, peeled and diced

1 cup fat-free, lower-sodium chicken broth

1 teaspoon all-purpose flour

1 (13.5-ounce) can light coconut milk

3 cups cauliflower florets

2 cups hot cooked long-grain white rice

1. Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over white rice.

Pizza with Tomato and Basil

Mama Mary's Thin and Crispy pizza crust (9 oz)

Cooking spray

2 tablespoons Delallo Sun Dried Tomato Pesto Sauce

1/2 cup (2 ounces) shredded fresh mozzarella cheese

1/2 cup part-skim ricotta cheese

1/2 cup sliced small tomatoes (such as Campari tomatoes)

1/4 teaspoon black pepper

1/4 cup small basil leaves

Sliced portabella babybella mushroom

Crumbled goat cheese these to taste

Crushed red pepper (optional)

1. Preheat oven to 425 degrees with oven rack in center of oven. 

2. Place a baking sheet in oven; heat for 10 minutes.

3. While baking sheet heats, place crust on another baking sheet. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1/4 inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide.

4. Bake for 8 minutes or until cheese begins to melt.

5. Remove from oven; top evenly with goat cheese,  tomatoes, black pepper, and basil. Sprinkle with red pepper.

Vegetarian Moussaka

3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)

2 tablespoons extra-virgin olive oil, divided

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

1/2 cup uncooked bulgur

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 cups organic vegetable broth

2 teaspoons chopped fresh oregano

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1 tablespoon butter

2 tablespoons all-purpose flour

1 cup 1% low-fat milk

2 tablespoons finely grated fresh Romano cheese

1/4 teaspoon salt

1 large egg, lightly beaten

1. Preheat broiler to high.

2. Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally.

4. Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese and salt. Remove from heat, and cool slightly. Add egg, stirring well with a whisk.

5. Preheat oven to 350°.

6. Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture. Bake at 350° for 40 minutes, and remove from oven. Increase oven temperature to 475°. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.

http://www.myrecipes.com/recipe/vegetarian-moussaka

Artichoke and Goat Cheese Strata

1 teaspoon olive oil

1/2 cup finely chopped shallots (about 1 large)

1 (10-ounce) package frozen artichoke hearts, thawed

2 garlic cloves, minced

1/2 teaspoon dried herbes de Provence

1 3/4 cups 1% low-fat milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 large eggs

1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese

1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)

Cooking spray

3/4 cup (3 ounces) crumbled goat cheese, divided

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

3. Preheat oven to 375°.

4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

http://www.myrecipes.com/recipe/artichoke-goat-cheese-strata

Broiled Herb-Marinated Shrimp Skewers

3/4 cup fresh cilantro leaves

3/4 cup fresh parsley leaves

1/2 cup fresh basil leaves

3 tablespoons extra-virgin olive oil

3 tablespoons fresh orange juice

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves

24 jumbo shrimp (about 1 1/2 pounds), peeled and deveined

Cooking spray

1. Combine first 10 ingredients in a food processor; process until smooth. Place in a bowl; add shrimp, tossing to coat. Marinate in refrigerator for 30 minutes, stirring occasionally.

2. Preheat broiler to high.

3. Remove shrimp from marinade; thread 6 shrimp onto each of 4 (8-inch) wooden skewers. Place skewers on a broiler pan coated with cooking spray; top with any remaining marinade. Broil 5 inches from heat for 2 minutes on each side or until shrimp are done.

Calories 285 

Breakfast Stuffed Mushrooms

• 4 large portobello mushroom caps
• 1 tablespoon olive oil
• 1 (7 oz) box Jones Dairy Farm All Natural Golden Brown Sausage Patties
• 4 large eggs, scrambled
• 1/4 cup diced basil
• 2 tablespoons diced chives
• Kosher salt and pepper, to taste
• 1/2 cup shredded sharp cheddar cheese

1. Remove stem and gills from underside of mushrooms. Make sure there is enough space to fill them up with eggs.

2. Rub inside of mushroom caps with olive oil and roast in oven for about 5-7 minutes. Just long enough to let mushrooms soften slightly, they still need to keep their shape.

3. While mushrooms are cooking start browning sausage, breaking up patties with spatula. Once sausage is browned stir in eggs, basil and chives. Stirring as eggs cook.

4. Once the eggs are fully cooked add egg mixture evenly among mushroom caps. Sprinkle each cap with 2 tablespoons shredded cheese and add back to oven for 5 minutes, or until cheese is melted

Serve immediately.

Beef-Broccoli Stir-Fry

2 (3 1/2-ounce) bags boil-in-bag long-grain white rice

2 tablespoons dry sherry, divided

2 tablespoons lower-sodium soy sauce, divided

1 teaspoon sugar

1 pound boneless sirloin steak, cut diagonally across grain into thin slices

1/2 cup lower-sodium beef broth

1 tablespoon cornstarch

1 tablespoon hoisin sauce

1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper

2 tablespoons canola oil, divided

1 tablespoon bottled ground fresh ginger

2 teaspoons minced garlic

4 cups prechopped broccoli florets

1/4 cup water

1/3 cup sliced green onions

1. Cook rice according to directions.

2. While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.

Slow-Simmered Meat Sauce

1 tablespoon olive oil

2 cups chopped onion

1 cup chopped carrot

6 garlic cloves, minced

2 (4-ounce) links hot Italian sausage, casings removed

1 pound ground sirloin

1/2 cup kalamata olives, pitted and sliced

1/4 cup no-salt-added tomato paste

1 1/2 teaspoons sugar

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

1 (28-ounce) can no-salt-added crushed tomatoes, undrained

1 cup no-salt-added tomato sauce

1 tablespoon chopped fresh oregano

16 ounces uncooked mafaldine pasta

1/2 cup torn fresh basil

3 ounces shaved fresh Parmigiano-Reggiano cheese

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Place vegetable mixture in a 6-quart slow cooker. Add sausage and beef to skillet; sauté 6 minutes or until browned, stirring to crumble. Remove beef mixture from skillet using a slotted spoon. Place beef mixture on a double layer of paper towels; drain. Add beef mixture to slow cooker. Stir olives and next 6 ingredients (through tomato sauce) into slow cooker. Cover and cook on LOW 8 hours. Stir in oregano.

2. Prepare pasta according to package directions, omitting salt and fat. Serve sauce with hot cooked pasta; top with basil and cheese.