1. Heat oil in a large, non-stick skillet over medium heat.
2. Add onion and ginger and saute about 3 minutes, or until tender.
3. Add curry powder and stir to coat onions evenly.
4. Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
5. Add black beans, chickpeas and salt to taste.
6. Stir to coat beans evenly.
7. Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
8. Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
9. Serve warm.

1. Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked.
2. Meanwhile, trim, chop, and wash the leeks.
3. Peel and grate the carrot.
4. Saute them until soft in 1 tbsp of the oil, and add them to the soup.
5. Chop the celery and the cabbage.
6. Saute them together in the remaining vegetable oil until limp.
7. Add them to the soup with the tomatoes and add salt to taste.
8. Simmer to blend.
9. Heat up and serve the next day

1. Put everything except the lemon in your blender.
2. Blend on high for about 15 seconds or until smooth.
3. Pour into a tall glass and serve with the lemon.

Preparation time: 10 minute(s)

1. Heat oil in shallow pan over medium heat and brown chicken breasts.
2. Remove and then add onion, garlic, ginger and lemon rind, turmeric, chilli flakes and fish sauce.
3. Cook for 2 minutes.
4. Stir in 1/2 cup water and add chicken, cover and simmer for 20-25 minutes or until tender.
5. Serve with rice garnished lemon and coriander.

1. Preheat oven to 500°.
2. Cut slits in pork tenderloin and insert slices of garlic.
3. Combine balsamic vinegar and olive oil and rub into meat.
4. Place in a baking dish.
5. Combine salt, pepper, rosemary and thyme and rub on pork.
6. Roast in oven for 20 minutes or until cooked through.
7. Remove from oven and let meat rest for 10 minutes, covered with foil.
8. Slice and serve.

1. Season tilapia fillets with salt and pepper.
2. Heat oil in a skillet over medium heat.
3. Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.
4. Continue cooking about 4 minutes or so, then flip fillets.
5. Fry until cooked through, and fish flakes easily with a fork– this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.
6. The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.
7. Serve with freshly squeezed lemon juice and garnish with chopped parsley.

1. Preheat oven to 400°F.
2. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
4. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
5. Shake the pan from time to time to brown the Brussels sprouts evenly.
6. Sprinkle with more kosher salt if you like, and serve hot.

1. Combine vinegar and sugar.
2. Add cucumbers, tomatoes and onions.
3. Season to taste with salt and pepper, mix well.
4. Refrigerate, covered at least 30 minutes before serving.

1. Preheat outdoor grill or broiler.
2. Coat eggplant with cooking spray.
3. Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes).
4. Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
5. Drizzle over grilled eggplant and then sprinkle with scallions.
6. Points/yield figured on 3/4 cup per serving.

1. Bring water in a steamer to a boil, lower heat to a simmer.
2. Layer ingredients in the steamer; cabbage, break the slice up a little, the slice of onion, broken into rings; sprinkle with salt and pepper to taste.
3. Sprinkle 1 tablespoon cheese over evenly, add the slice of tomato.
4. Season the fish with salt and pepper and place the fish fillets evenly over the tomato and top with the other tablespoon of cheese.
5. Steam for approximately 10 minutes or until the cabbage is tender crisp and the fish is flaky.
6. Try to retain the layers to remove to plate.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

1. Preheat oven to 375.
2. In a medium bowl, mix the lime juice, garlic, parsley, scallions, rosemary, thyme, paprika and tomatoes.
3. Place the fillets in an unoiled baking dish and spread the topping over the fish.
4. Cover tightly with foil and bake for about 25 minutes, until the fish flakes easily with a fork.

1. Preheat oven to 325°F.
2. Coat a 6 cup non-stick muffin pan with cooking spray or line with paper baking cups.
3. In a medium non-stick skillet, cook the sausage, peppers, and onions for 5 minutes, or until sausage is no longer pink.
4. Spoon mixture and cool slightly.
5. Stir in eggs and mushrooms.
6. Evenly divide mixture into 6 muffin cups; Sprinkle with cheese.
7. Bake for 20 minutes, or until egg is set.

1. If using larger than cherry or grape tomatoes, cut them in segments about the same size as your shrimp.
2. In a medium bowl, combine tomatoes & basil. Season with salt & pepper; set aside.
3. Rinse, drain & pat shrimp dry; season with salt & pepper.
4. Heat a large saute pan or skillet over medium heat; when hot, add shrimp and saute for about 1 minute.
5. Add garlic, and continue to saute shrimp until pink and cooked through.
6. Add shrimp and garlic to bowl of tomatoes & basil, and toss well. May be served hot

1. Heat oil in a large pot. Add ginger and onion.
2. Cook, stirring frequently for about 3 minutes.
3. Add broth and red pepper flakes and bring to a low boil.
4. Add cabbage and cook for approximately 2 to 3 minutes.
5. Add shrimp, lime zest and lime juice.
6. Cook just until shrimp turns pink.
7. Serve hot sprinkled with cilantro or scallions.

1. Wash the peppers, cut the tops off, and place in oiled glass dish.
2. Cover and microwave the peppers for 5 minutes.
3. Saute the veggies and ground turkey with a dollop of olive oil.
4. Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid.
5. Stuff the peppers and top with cheese.
6. Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.
7. Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking.

1. Preheat oven to 350°F.
2. Melt peanut butter in microwave for 1 minute or until smooth.
3. Mix all ingredients together.
4. Pour into mini muffin cups (24 cup tray), and bake 15 minutes.

1. Rinse the turkey and pat it dry with paper towels.
2. Rub turkey all over with the oil.
3. Carefully pull back skin over breast and rub with seasonings.
4. Place breast, meaty side up into a 5 quart slow cooker.
5. Peel the onion, cut it into quarters and place around the edges of the pot.
6. Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
7. Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
8. Let bird rest 10 minutes before carving.
9. Discard vegetables.

1. Mix cool whip, cream cheese, vanilla and Splenda with a blender until all creamy and smooth.
2. For chocolate cheesecake bites just add cocoa and stir in thoroughly.
3. To create swirl cheesecakes, divide batter in half and the cocoa to half the batter, mix thoroughly then recombine batter swirling chocolate batter into plain batter.
4. Spoon into 10-15 slots of an ice cube tray.
5. Top each bite with 5-10 mini chocolate chips, one teaspoon sugar free chocolate syrup, or Smucker’s sugar free fruit preserves.
6. Freeze for two hours. After fully freezing they should pop right out. You may have to run warm water on the bottom of the ice tray if that’s what you use.

1. Toast the tortilla in the oven at 400 degrees until crispy.
2. Spread Laughing Cow cheese on tortilla then BBQ sauce.
3. Add chicken and then shred cheese stick over the chicken.
4. Put back in the oven for about 5 minutes.

1. Brown the ground turkey breast and season well with chili powder and cumin and jalepeno.
2. Mix lettuce, olives, onions and cukes in a ginormous salad bowl.
3. Pour warm turkey on top then sprinkle on cheese.

1. Saute the chicken until almost done and add the chopped green onions and cook until soft.
2. Add cole slaw mix and spray with cooking spray oil. Cook until the cabbage starts to get soft
3. Add hoisin sauce to taste. Cook a few more minutes just until sauce has coated chicken and veggies.

1. Season chicken generously with salt, garlic and pepper. Wrap each piece with one or two bacon strips.
2. Spray with cooking oil or drizzle with olive oil
3. Bake in 375 degree oven for 45 minutes. Check at 30 minutes.
4. Serve with side of your choice.

1. Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan.
2. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes.
3. Remove from the heat, and let the chicken cool in the broth.
4. Remove from the broth, and set the chicken aside.
5. Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar.
6. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes.
7. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
8. Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate.
9. Spoon the green onion mixture over the chicken breasts, and serve.

1. Use a large bowl and layer in the order above. Toss before serving.

1. In a resealable jar, combine the jam, oil, and vinegar.
2. Close the lid tightly and shake vigorously.
3. In a large bowl, gently toss the chicken with the dressing.
4. Line a large platter or bowl with the mesclun.
5. Top with the chicken mixture, raspberries, and almonds. (Or, if desired, place the chicken on the mesclun and serve the dressing on the side or drizzled over the top and topped with the raspberries and almonds.)

1. Place the beans in a medium-sized bowl and add lime juice, olive oil, vinegar, salt, and cayenne. Mix well until combined.
2. Top with scallions, cilantro, and peppers, but do not combine.
3. Cover and refrigerate for at least 2 hours to let the flavors meld.
4. Toss just prior to serving.

1. Preheat the oven to 350°F.
2. In a medium bowl, combine crabmeat (rinse if using canned), green onions, herbs, and pepper.
3. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.
4. Refrigerate filling until ready for use. Wipe the mushrooms clean with a damp towel.
5. Remove stems. Spoon out the gills and the base of the stem, making deep cups.
6. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish.
7. Sprinkle tops with Parmesan and paprika. Bake for 15 minutes.
8. Remove from oven, and serve immediately.

1. Spread 2 tsp of mixture on each of 12 whole wheat Pita or whole wheat burrito shells.
2. Sprinkle with sesame seeds. Cut each pita into 6 wedges.
3. Bake at 350 degrees until golden brown. Use for dipping with dips.

1. Cook carrots in water to cover 25 minutes or until tender; drain in a colander.
2. Heat oil in same pot. Add carrots and remaining ingredients.
3. Toss to mix. Put on serving plate and serve.

1. Heat the oil in a skillet over medium heat. Stir in garlic & onion, and cook 2 minutes.
2. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3. Pour the milk into the skillet, and stir in cream cheese until melted.
4. Mix in basil. Season with salt, pepper, nutmeg, to taste, and sprinkle with Parmesan cheese.

1. Combine all ingredients in a food processor, and process until very smooth.

1. Empty contents of soft drink mix tub into blender container.
2. Add water and strawberries; cover. Blend until smooth.
3. Serve immediately.

1. Bring a large saucepan of lightly salted water to a boil.
2. Add the pasta and cook according to package directions.
3. Add the cauliflower for last 5 minutes of cooking time.
4. Drain the pasta and cauliflower well and transfer to a serving bowl. Stir in the beans.
5. As soon as you add the pasta to the boiling water, start the Cheddar sauce: In a small saucepan, stir 1/4 cup of the milk into the chickpea flour.
6. Stir in the remaining 3/4 cup milk and the mustard.
7. Bring to a simmer over medium-low heat, stirring often.
8. Add the cheese in handfuls, stirring to melt each batch.
9. Season to taste with salt and pepper. Pour the cheese sauce over the pasta mixture and toss to coat. Garnish with fresh chives if you like.

1. Mix chicken broth and soy sauce; set aside.
2. Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
3. Remove from skillet; cover to keep warm.
4. Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
5. Add broth mixture; mix well. Bring to boil.
6. Reduce heat to medium-low. Stir in mustard until well blended.
7. Return broccoli mixture to skillet; mix lightly. Cook until heated through, stirring occasionally.

1. In a shallow bowl, combine lime juice and cilantro. Mix well. Add chicken and toss to coat.
2. Spray a large skillet with cooking spray. Add onion and green pepper to skillet.
3. Cook, stirring, over medium heat until soft, about 2 minutes.
4. Stir in chicken mixture and tomatoes with liquid. Reduce heat to low; simmer for 20 minutes.
5. Line tortillas with lettuce. Spoon chicken mixture over lettuce. Top with sour cream. Sprinkle with cheese.

1. Sliver one-quarter of the onion and set aside.
2. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic.
3. Combine 14 cup of this mixture with the slivered onions and set aside.
4. Sprinkle both sides of the steak with the salt and pepper; prick well with a fork.
5. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture.
6. Marinate for 1 hour or overnight. Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is far from the heat source.
7. Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan.
8. Discard the marinade. Grill or broil for 4 to 5 minutes per side for medium-rare. Let stand for 5 minutes before slicing.
9. Place the meat on a platter and pour the reserved onion mixture over the steak.

1. Brush each fillet with olive oil and season with salt and pepper.
2. Sprinkle with dill and place on a sheet of aluminum foil.
3. Add 1/4 cup of beans and squash to the foil and squeeze a bit of lime juice.
4. Repeat with each fillet in their own separate foil.
5. Carefully wrap the fish and veggies with the foil and close into a tight packet.
6. Cook on a baking sheet for 15 minutes at 350 degrees.Copyright © null.

1. Cook burgers as directed on package.
2. Meanwhile, mix spinach, onions and water in saucepan; cover.
3. Bring to boil; cook 1 minute or until spinach is wilted, stirring occasionally.
4. Cover each burger with tomato slice; top with the spinach mixture and cheese.

1. In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, 2 tablespoons of the goat cheese, and 1/2 teaspoon of the salt.
2. Using your hands, blend well and form into 4 balls.
3. Poke a hole into the center of each ball and stuff each with 1 tablespoon of the remaining goat cheese.
4. Pinch the turkey mixture to seal in the cheese and gently form into 4 patties.
5. Make them as flat as you can (to speed the cooking), taking care not to squeeze the cheese out.
6. In a large nonstick skillet, heat the oil over medium-high heat.
7. Sprinkle the pan with the remaining 1/4 teaspoon salt.
8. Reduce the heat to medium, add the patties, and cook until browned on 1 side, about 3 minutes.
9. Turn the patties over and cook for 2 minutes longer.
10. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover.
11. Cook for 8 to 10 minutes, until the burgers are cooked all the way through.
12. Meanwhile, lightly toast the sandwich rolls, if using.
13. To serve, brush 1 side of each of 4 roll halves with the balsamic vinegar.
14. Top with a burger, a tomato slice, lettuce (if using), and the other roll half.

1. Combine first five ingredients in a small bowl.
2. Sprinkle both sides of catfish with mixture. Heat oil in cast iron skillet (if you have one or a non-stick if you don’t).
3. Add fish, cook four minutes on each side or til fish flakes easily with a fork.

1. Bring chicken stock to a boil in a large saucepan. Add onions.
2. Remove from heat, slowly pour in egg and egg white, stirring gently as you pour.
3. Add soy sauce and stir.

1. Preheat the broiler.
2. Toast bread in a toaster.
3. Combine tuna, green onions, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl.
4. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 1 tablespoon cheese.
5. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
6. Serve immediately.

1. Sauté garlic and onions in lag stock or soup pot until soft.
2. Add broth, tomatoes, corn, chili powder, and chicken.
3. Simmer for at least an hour.
4. Add cilantro and continue to simmer 15 minutes.
5. Serve garnished with cilantro and cheese.

1. Preheat oven to 375 F. Coat 9″ nonstick pie pan with butter flavored cooking spray.
2. Sprinkle peppers, cheese, and parsley in pan. Pour in egg substitute.
3. Bake 30 minutes. Cool slightly,cut into wedges and serve.

1. Heat Canadian bacon as directed on pkg.; place on bagel half.
2. Top with apples; sprinkle evenly with cheese.
3. Microwave on MEDIUM (50%) 30 to 35 sec. or until cheese begins to melt. Serve warm.

1. Preheat oven to 350°F. Heat oil in small nonstick skillet on medium-high heat.
2. Add onions; cook 5 minutes or until onions are tender, stirring occasionally.
3. Add broccoli; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
4. Mix remaining ingredients until well blended; pour over broccoli layer.
5. Bake 45 to 50 minutes or until center is set and top is golden brown.

1. To make the salad: Preheat the oven (oven toaster) to 220°C.
2. In a plate, mix the nuts, 1/2 teaspoon salt and 1/2 teaspoon pepper.
3. Press the chicken into the nuts. In a pan, heat 1 tablespoon of oil and cook the coated chicken breast, 2 minutes per side.
4. Place the chicken breasts in the a baking dish and bake for 15 minutes or until cook.
5. In a pan, heat the remaining tablespoon of oil.
6. Add onion, 1/4 teaspoon salt, and a pinch of pepper. Cook until the onion is browned.
7. To make the dressing: Puree onion, avocado, oil, lime juice, and water in a blender.
8. Place bite size lettuce in a plate. Slice the chicken breasts and arrange on top of the lettuce.
9. Serve with the dressing.

1. Heat oven to 350′F.
2. Lightly spray an 8×8 inch baking pan with cooking spray.
3. Using an electric mixer, in a large bowl beat the egg whites at high speed, with the cream of tartar and salt until stiff peaks form. About 5 minutes.
4. Add 1/2 teaspoons of the vanilla extract and beat to combine.
5. Add 1/3 cup sugar substitute and beat the mixture to form stiff peaks.
6. Sift 2 tablespoons of the flour over the beaten egg whites and fold gently to incorporate.
7. Repeat twice with remaining flour until all the flour is folded into the egg whites.
8. Pour the batter into your prepared pan and gently smooth the top.
9. Bake turning once half way through the cooking time until the cake is golden and the tester comes out clean. About 20 minutes. Cool completely.
10. In a small bowl combine the ricotta, whipped topping, remaining 2 teaspoons sugar substitute, and remaining 1/4 teaspoon vanilla.
11. Cut the cake in half vertically down the middle to make two 4 by 8 inch pieces. Place the halves on a flat work surface.
12. Drizzle 2 tablespoons espresso onto each half.
13. Spread half of the ricotta mixture onto one of the halves and dust with half of the cocoa powder.
14. Top with the remaining cake half; spread the top with the remaining ricotta mixture and dust with remaining cocoa powder.
15. Using a serrated knife, gently cut cake crosswise into 4 slices and serve with mint leaves for garnish if using.

1. Steam or microwave the cauliflower until soft.
2. Puree in a food processor, adding the butter spray and the half-and-half to taste.
3. Season with salt and pepper.

1. Sprinkle the chicken with salt and pepper. In a large skillet over medium heat, melt the butter with the oil.
2. Brown the chicken breasts on both sides.
3. Reduce heat and cook, covered for 15 mins, just until the chicken is cooked through.
4. Transfer the chicken onto a serving platter; cover with foil to keep warm.
5. Add cream to skillet and scrape up brown bits. Stir in mustard and tarragon.
6. Cook over medium heat, stirring constantly for 5 mins until the sauce thickens slightly.
7. Season to taste with salt and pepper, and pour sauce over chicken.

1. Heat oven to broil.
2. Whisk together garlic, Dijon mustard, Worcestershire sauce, ground mustard, salt and pepper in a small mixing bowl.
3. Line a broiler pan with foil and place steak on top.
4. Coat evenly with mustard mixture and let stand 10 minutes.
5. Broil steak to desired doneness, 4 minutes per side for medium-rare.
6. Let stand 5 minutes before slicing and serving.

1. Prepare pasta according to directions. Rinse under cold water and drain.
2. In a large bowl, combine mayo, evaporated skim milk, mustard, sugar, salt, pepper and cumin; mix well.
3. Add chicken, onion, celery, green pepper, and drained pasta; mix well. Serve immediately.

1. In a small mixing bowl whisk together all the ingredients except the meat.
2. Place the steak in a deep bowl; pour on the marinade, and turn once to coat both sides.
3. Cover and refrigerate for at least 1/2 hour, preferably overnight.
4. Preheat the broiler or prepare a charcoal grill.
5. Broil or grill the meat for about 5 minutes on each side, or until done to taste.
6. Cut meat into thin diagonal slices across the grain. Serve warm or cold.

1. Place egg whites in mixing bowl. Whisk eggs slightly
2. Add 1 tablespoon of herbs to egg mixture and mix well
3. Coat a small skillet with non-stick cooking spray and set it over low heat.
4. Pour egg in mixture and slices mushrooms.
5. When eggs begin to set, left edges with spatula and tilt skillet to let uncooked egg run to the bottom; sprinkle parmesan cheese over omelet.
6. Continue cooking omelet over low heat; when cooked to an even consistency, fold the omelet over into a half circle and cook until fluffy.

1. Pre-heat broiler. Prepare Fish Kabobs: separate onion layers slightly.
2. Thread fish and vegetables onto each of four skewers, alternating fish cubes with onion quarters, green and red pepper wedges and cherry tomatoes.
3. Brush kabobs lightly with olive oil.
4. Place skewers on broiler pan and broil 4 inches from heat source about 3 minutes.
5. Turn kabobs and brush again with olive oil.
6. Broil 3 to 4 minutes longer or until fish is no longer translucent and vegetables are tender-crisp.
7. Serve immediately on bed of spaghetti squash.

1. Place all the ingredients in a blender; blend until frothy.
2. Pour in tall glasses. Serve immediately.

1. Using an ovenproof frying pan over low heat, heat olive oil. Sauté onion with salt.
2. Add asparagus spears (cut into 3-inch lengths) and cook for about 3 minutes or until tender.
3. Pour eggs; cook until almost set but still runny on top, about 2 minutes.
4. Sprinkle shredded Gruyere or Swiss cheese over eggs and put in a preheated oven; broil until cheese is melted and browned, about 3 to 4 minutes.
5. Remove from oven and slide frittata onto a serving plate. Cut into wedges.

1. In a blender, combine spinach and sour cream; process until smooth.
2. Transfer mixture to a medium bowl, and add cottage cheese, onion powder, lemon juice, cayenne pepper, salt, and pepper. Mix well.
3. Transfer mixture to a serving bowl. Place bowl on a platter with your preferred vegetable sticks.
4. Serve immediately.

1. Layer the tuna, cucumber, tomato, avocado, celery, radish, and lettuce in decorative glass bowls.
2. Make the dressing: Mix olive oil, lime juice, garlic, and pepper in another bowl.
3. Serve on the side or drizzle on the salad.

1. Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
2. Serve chilled with a dusting of espresso powder and sprinkle with the mini Chocolate Chips.

1. Preheat oven to 400 degrees F.
2. In small bowl, combine soy sauce, Dijon, parsley, and garlic. Gently stir in tomatoes.
3. In heavy 12-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil for roasting in oven later), heat oil over high heat until very hot.
4. Meanwhile, sprinkle steaks with pepper and salt.
5. Add steaks to hot oil in pan. Cook 4 to 5 minutes or until dark brown on one side.
6. Turn steaks over and cook 30 seconds. Place skillet in oven and roast steaks 12 minutes for medium or until desired doneness.
7. Serve steaks with tomato topping. Garnish with parsley leaves.

1. Preheat oven to 400 degrees F.
2. In medium bowl, stir bread crumbs, Parmesan, almonds, parsley, garlic, salt, thyme, and pepper until mixed.
3. Pour oil into pie plate. Dip chicken in oil, then in bread-crumb mixture to coat.
4. Place chicken on cookie sheet. Bake 20 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. (Do not turn chicken over.)
5. Arrange chicken on warm platter.

1. Preheat oven to 350 degrees F. Rub outside of fish with 1 tablespoon oil.
2. Sprinkle inside and outside of fish with 1/8 teaspoon black pepper and 1/8 teaspoon salt, if using.
3. In 2-quart saucepan, heat remaining 2 tablespoons oil over medium heat until hot.
4. Add celery, onion, green pepper, and green onion, and cook 3 minutes or just until vegetables are tender, stirring occasionally.
5. Remove saucepan from heat; stir in pine nuts, almonds, and parsley.
6. Spoon pine nut mixture into cavity of fish. Tie fish with string to close cavity.
7. Transfer fish to half of foil square set on large cookie sheet.
8. Top fish with overlapping slices of lime, onion, and tomato.
9. Sprinkle with remaining 1/8 teaspoon pepper and 1/4 teaspoon salt, if using.
10. Drizzle lime juice over fish. Fold other half of foil over fish.
11. Pinch foil edges together to seal tightly. Bake 30 minutes or until fish flakes easily.
12. Before serving, with kitchen shears, cut opening in top of packet to let steam escape, then carefully pull back foil.
13. Transfer fish to large platter. Garnish with celery leaves, green onion tops, parsley, and lime wedges.

1. In nonstick 12-inch skillet or wok, heat oil over medium-high heat until very hot.
2. Add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. With slotted spoon, transfer shrimp to medium bowl.
3. To same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes, until celery is tender-crisp, stirring.
4. Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar.
5. Cook 1 minute or just until mixture is heated through. Remove skillet from heat.
6. Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts.

1. In 12-inch skillet, heat 1 cup water to boiling over high heat.
2. Add asparagus; heat to boiling. Reduce heat to medium.
3. Cover and cook 4 to 5 minutes or until asparagus is tender-crisp.
4. Drain asparagus in colander, then immediately plunge into large bowl of ice water to stop cooking; drain thoroughly.
5. Carefully wipe skillet dry with paper towels.
6. Add canola oil; heat oil over high heat until hot.
7. Add asparagus, ginger, soy sauce, and crushed red pepper, and cook 1 to 2 minutes or just until asparagus is heated through.
8. Remove skillet from heat; stir in sesame seeds and sesame oil.

1. Preheat oven to 350 degrees F. Spray 9- by 5-inch metal loaf pan with nonstick cooking spray.
2. In medium bowl, stir together granulated sugar, sugar substitute, oil, and egg.
3. Stir in milk until blended. Add all-purpose flour, whole wheat flour, baking powder, salt, and baking soda, and stir just until combined. Fold in walnuts.
4. Spoon batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean.
5. Cool loaf in pan on wire rack 15 minutes; remove loaf from pan and cool completely on rack.
6. For easier slicing, refrigerate loaf before serving.

1. Preheat oven to 325 degrees F (165 degrees C).
2. Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion, garlic and cottage cheese and set aside.
3. Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half.
4. Secure with toothpicks and place in a lightly greased 9×13 inch baking dish.
5. Drizzle with melted Smart Balance spread and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

1. Heat the oil in a large skillet over medium heat.
2. Saute the chicken breasts in the oil for 4 minutes, then turn them over and add the onion.
3. Cover and cook for 3 minutes longer, stirring occasionally.
4. Add the garlic, rosemary, and broth.
5. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally.
6. Season with salt and pepper.

1. Lightly coat a medium skillet with cooking spray.
2. Saute the peppers and the scallions until they are tender-crisp.
3. Pour the egg substitute over the vegetables. When partially set, spread the cheese over half of the egg substitute and fold the omelet in half over the filling.
4. Continue cooking until cooked through. Serve immediately.

1. For the torte: Heat oven to 325°F. Line an 8-inch cake pan with waxed paper.
2. Using a wooden spoon, cream margarine and sugar substitute together in a large bowl until light and fluffy.
3. Whisk in egg yolks. Stir in almonds, matzoh meal, chocolate, vanilla, zest, and orange juice (batter will be thick).
4. In another large bowl, with an electric mixer at high speed, beat egg whites until they form stiff peaks.
5. Gently fold whites into chocolate batter. Turn batter into pan and bake until a tester inserted in the center comes out clean, 40 to 45 minutes.
6. Cool torte in the pan on a wire rack for 5 minutes, then turn out onto the rack and cool for another 30 minutes.
7. For the glaze: When the torte has cooled, combine half-and-half and chocolate chips in a small saucepan.
8. Cook over low heat, stirring constantly, until chocolate is melted and mixture is slightly thickened, 2 to 3 minutes.
9. Remove from heat and let stand for 2 minutes. Spread glaze over top of cake. Garnish with sliced almonds, if using.

1. Heat oven to 350°F. Lightly coat an 8″ springform pan with cooking spray.
2. Whisk together flour, baking soda, baking powder, and salt in a large bowl; form a well in the center.
3. Beat egg whites with an electric mixer at high speed in a medium bowl until stiff peaks form, about 3 minutes.
4. Beat egg yolks, sugar substitute, buttermilk, oil, lemon extract, and lemon zest in a medium bowl at medium speed until smooth, about 1 minute.
5. Pour egg yolk mixture into the center of the dry ingredients; stir gently until just combined.
6. Gently fold in half of the egg whites, then fold in the remaining egg whites.
7. Pour batter into pan and bake until edges are lightly browned and a toothpick inserted in the center of the cake comes out clean, 25 to 28 minutes.
8. Let cool in the pan for 5 minutes; remove from the pan and transfer to a wire rack.
9. Cut into wedges and serve warm or at room temperature.

1. Heat oven to 350°F. Combine berries with sugar substitute.
2. Spread 1 phyllo sheet out on a clean work surface.
3. Lightly brush with margarine. Lay second sheet on top of first; brush with margarine.
4. Fold sheets in half widthwise. Brush top side with more margarine.
5. Cut dough in half lengthwise, then again widthwise to create 4 equal pieces.
6. Carefully fit each piece into a nonstick muffin pan to create a cup.
7. Bake the cups until golden brown, about 15 minutes. Set aside to cool.
8. When you are ready to assemble cups, place chocolate in a small microwave-safe glass bowl.
9. Heat, unsealed, in the microwave on low power at 30-second intervals, stirring after each interval, until completely melted, about 1 minute.
10. Fill each phyllo cup with 1 tablespoon ricotta and 1/4 cup berries.
11. Carefully remove bowl from microwave and, with a spoon, drizzle melted chocolate over berries.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes.
3. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
4. Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart.
5. Gently press your thumb into the center of each to make an indentation.
6. Fill each indentation with 1/2 teaspoon jam.
7. Bake until lightly browned on the bottom, 12 to 14 minutes.
8. Transfer to a wire rack to cool completely.

1. Preheat oven to 350°F. Lightly coat a 9″ by 13″ baking dish with cooking spray.
2. Place cherries and water in a bowl and soak cherries until ready to use.
3. Meanwhile, combine oats, margarine, 1/4 cup of the flour, 1/4 cup of the sugar substitute, and 1 tablespoon of the cinnamon in a medium bowl; stir until mixture is crumbly.
4. Toss apples and lemon juice together in a large bowl.
5. Add remaining 1/4 cup flour, 2 tablespoons sugar substitute, and remaining 1 tablespoon cinnamon; stir to combine.
6. Place apples in baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine.
7. Sprinkle oat topping evenly over fruit. Bake until apples are tender, about 40 minutes. Serve warm.

1. In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
2. Pour into four 6-ounce custard cups or ramekins and place in a 10″ skillet.
3. Fill the skillet with water to 1/2″ from the tops of the custard cups.
4. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes.
5. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
6. Garnish with the cinnamon and lemon twists.

1. Position rack in middle of oven and heat oven to 275°F.
2. Lightly coat a 9″ springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes.
3. Cool. Increase oven to 325°F.
4. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute.
5. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
6. In a separate bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute.
7. Add ricotta and zest, and beat on high until smooth.
8. Gently fold one-third of the white into the yolk mixture, then add the rest of the whites and gently fold until well combined.
9. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes.
10. Remove cake from oven and cool on a rack for 20 minutes.
11. Combine lemon juice and remaining 1 teaspoon sugar substitute in a gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle the remaining mixture into the cracks.
12. Sprinkle the top with pine nuts. Cool cake completely, then run a knife around the edge before releasing from pan.
13. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

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1. Preheat oven to 250°F.
2. Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment.
3. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk.
4. Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape.
5. Do not underbeat. Whisk in cocoa and vanilla until blended.
6. Line a baking sheet with parchment paper.
7. Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue.
8. Pipe 20 meringue kisses onto prepared sheet. Bake 30 mintues, until crisp and dry.
9. Turn oven off, let cookies cool in oven for 30 minutes.
10. Remove from baking sheet. Sandwich pairs of cooled cookies together with whipped topping.

1. In a pitcher, combine coffee, milk, vanilla, and sugar substitute; stir well.
2. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice.
3. Spoon 2 tablespoons of the whipped topping into each glass.
4. Stir gently so that some topping mixes with coffee and some remains at the top of the glass.
5. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.

1. Place tea bags in a large glass jar or pitcher.
2. Pour water over bags, cover the jar with plastic wrap, and place on a sun-filled windowsill or outside during the hottest part of the day.
3. Steep until tea is light green and flavorful, about 1 hour.
4. Remove tea bags from the jar and discard. Refrigerate tea to cool, about 20 minutes.
5. Fill 4 (10-ounce) glasses with ice.
6. Pour tea over ice, add sugar substitute, if using, garnish with lemon slices and mint sprigs if you like, and serve.

1. Preheat oven to 225° F. In a small bowl, add first 6 ingredients and blend. In a large bowl, whisk egg whites until foamy.
2. Whisk in spice mixture. Add nuts and sugar substitute; toss to coat.
3. Evenly divide nut mixture between two nonstick baking sheets, preferably with sides. (If sheets are not nonstick, line them with parchment paper.)
4. Spread nuts to evenly cover sheets. Bake 1 hour 5 minutes, until nuts are dry and toasted.
5. Stir every 20 minutes. Cool on baking sheet.

1. Heat oven to 400° F.
2. Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp.
3. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper.
4. Place tomatoes, cut side up, on a baking sheet.
5. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.

1. Heat the oven to 275° F.
2. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5 to 7 minutes. Set aside.
3. While pine nuts are toasting, bring a large saucepan of water to a boil.
4. Add beans and cook just until crisp-tender, about 3 minutes.
5. Drain in a colander and run under very cold water for 1 minute to stop cooking.
6. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt, and pepper.
7. Cut block of cheese into 8 slices. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices.
8. Sprinkle with basil and pine nuts and serve.

1. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
2. Add scallops, sprinkle with 1/8 teaspoon of the salt, and season lightly with pepper.
3. Cook until golden brown on the outside and opaque inside, about 2 to 3 minutes per side.
4. Transfer to a plate and keep warm.
5. Reduce the heat to medium and add remaining 2 teaspoons oil to the pan.
6. Add zucchini, onion, and garlic; cook until vegetables are softened, about 5 minutes.
7. Add tomatoes, edamame, and corn; cook until tomatoes begin to break down, 3 to 4 minutes.
8. Return scallops to the pan and sprinkle with remaining 1/8 teaspoon salt and pepper to taste; reheat for 30 seconds, or until heated through.
9. Stir in basil. Divide among 4 plates and serve warm.

1. In a small bowl, combine the soy sauce, sherry or broth, ginger, and garlic.
2. Divide the marinade into 2 medium, shallow bowls.
3. Place the tuna in one bowl and the mango and bell pepper in the other.
4. Turn the tuna, mango, and bell pepper to coat both sides.
5. Cover and refrigerate for 15 minutes. Coat a grill rack or broiler pan rack with cooking spray.
6. Preheat the grill or broiler to medium. Place the tuna, mango, and bell pepper on the prepared rack or pan.
7. Discard the marinade from the tuna bowl.
8. Grill or broil, basting occasionally with the marinade from the mango bowl, for 4 minutes per side, or until the tuna is just opaque and the mango and bell pepper are heated through and glazed.

1. Preheat oven to 250°F.
2. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot.
3. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook 30 seconds.
4. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
5. Add remaining 2 teaspoons of oil to the same skillet over medium heat.
6. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer.
7. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil.
8. Meanwhile, cook pasta according to package directions; drain.
9. Toss with tomato sauce; serve with cutlets.

1. Heat oven to 450°F.
2. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer.
3. Bake, stirring once, until eggplant is lightly browned, about 25 minutes.
4. While eggplant is roasting, cook penne according to the package directions.
5. Meanwhile, heat remaining oil in a large skillet over medium-high heat.
6. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
7. Add garlic and cook 1 minute more. Add tomatoes with juice and bring to a boil.
8. Reduce heat to medium-low, cover, and simmer for 3 minutes.
9. Stir in vinegar and season to taste with salt and pepper.
10. Drain pasta, place in a large bowl, and add tomato mixture, eggplant, and cheese.
11. Toss to combine, season with salt and pepper, and serve.

1. Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1″ intervals.
2. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
4. Add steak and cook, turning once, about 4 minutes per side for medium-rare.
5. Transfer to a plate and loosely cover with foil to keep warm.
6. Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes.
7. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds.
8. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes.
9. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
10. Cut steak into thin slices and serve with the vegetables.

1. In a 2-quart dish, combine the lime peel, lime juice, 1 teaspoon of the oil, ginger, five-spice powder, and sugar substitute.
2. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes.
3. In a 3-quart microwavable dish, combine spinach, garlic, and remaining 1 teaspoon oil, tossing gently.
4. Cover with plastic wrap and microwave for 2 minutes, or until the spinach has wilted.
5. Drain and keep warm. Lightly oil a grill rack. Preheat the grill to medium-high.
6. Remove the salmon from the marinade and place on the grill rack.
7. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade.
8. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily.
9. Discard any remaining marinade. To serve, evenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.

1. Cook the bacon in a large nonstick skillet over medium heat until crisp.
2. Place on a paper towel–lined plate. Crumble when cool.
3. Leave any drippings in the skillet.
4. In the skillet, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender.
5. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce.
6. Heat to boiling. Reduce the heat to low and simmer for 20 minutes.
7. Add the shrimp and bacon and cook for 5 minutes, or until the shrimp turn pink.
8. Remove and discard the bay leaf before serving.

1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt.
2. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
3. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
4. Preheat grill to medium-high. Season both sides of salmon with salt.
5. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
6. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
7. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

1. In a 9″ by 13″ glass baking dish, combine lime juice, garlic, pepper, and salt.
2. Add steak and turn to coat. Cover the dish with plastic wrap and marinate steak at room temperature for 20 minutes, turning once.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
4. Grill steak, basting with any remaining marinade, 5 to 7 minutes per side for medium-rare.
5. Transfer to a cutting board and let rest for 5 to 10 minutes.
6. While steak is resting, in a medium bowl toss onion with oil.
7. Grill onion, turning occasionally, until golden, 4 to 5 minutes.
8. Cut steak into thin slices across the grain and divide among 4 plates.
9. Serve with onion, avocado, and salsa.

1. In a small bowl, combine the crushed garlic and 1 teaspoon of the peppercorns.
2. Press a small amount of the mixture onto each side of the steaks.
3. Heat a large nonstick skillet coated with olive oil cooking spray over medium heat.
4. Arrange the steaks in the skillet so that they do not overlap.
5. Cook the steaks, turning frequently, for about 10 minutes, or until a thermometer inserted in the center of a steak registers 160°F for medium.
6. Remove the steaks to a serving platter and keep warm.
7. Clean the skillet, coat with cooking spray, and place over medium heat.
8. Add the onion, bell peppers, and minced garlic and cook, stirring occasionally, for 5 minutes. Spoon the mixture over the steaks.
9. In a small bowl, combine the bouillon granules, paprika, water, milk, and the remaining 1/2 teaspoon peppercorns.
10. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
11. Spoon the sauce over each steak and serve immediately.

1. In a medium mixing bowl, combine yeast and warm water; let sit until yeast foams, about 5 minutes.
2. Stir in oil and salt. Add flour, 1/2 cup at a time, mixing with a large spoon, until dough comes away from the side of the bowl and holds together.
3. Sprinkle additional flour onto work surface. Turn out the dough and knead about 5 minutes, until it is smooth and springy, adding only enough flour to keep it from sticking to the board.
4. Form dough into a ball; place in a medium bowl.
5. Cover with plastic wrap and put in a warm place.
6. Let rise until doubled in size, about 2 hours.
7. To make pizza: Preheat oven to 475°F. Place dough on lightly floured work surface; flatten with your hand.
8. Using floured rolling pin, roll dough outward from the center.
9. Form dough into a circle or rectangle about 1/4-inch thick.
10. Sprinkle pizza stone or baking sheet with cornmeal.
11. Lay crust on stone or sheet. Lay alternating slices of tomato and cheese on top of the crust, slightly overlapping each piece.
12. Lightly drizzle with additional oil, if desired.
13. Let pizza rest 10 minutes. (This step can be skipped, but it makes for the crispiest crust.)
14. Place pizza in oven and bake 20 minutes, or until cheese is melting and browning a bit.
15. Sprinkle pizza with sliced basil leaves.

1. In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.
2. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes.
3. Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper.
4. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil.
5. Remove from the heat and keep warm. Bring a large pot of lightly salted water to a boil.
6. Cook pasta according to package directions until al dente.
7. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.
8. Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine.
9. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes.
10. Season with additional pepper to taste and serve warm.

1. Heat oven to broil.
2. Lightly pound each chicken breast to an even thickness and season with salt and pepper.
3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat.
4. Sauté chicken until cooked through, about 5 minutes per side. Transfer to a plate.
5. Lay bread slices on a baking sheet, drizzle with remaining oil, and rub with the cut sides of the garlic clove; discard garlic.
6. Place under the broiler until toasted, about 1 minute.
7. Top each bread slice with 1 pepper piece, 1 chicken breast, and 1 cheese slice.
8. Broil until cheese has melted, about 2 minutes. Serve hot.

1. Combine onion, vinegar, 4 tablespoons of the oil, 1/4 teapsoon salt, and 1/8 teaspoon pepper in a jar with a lid.
2. Close tightly and shake vigorously to combine.
3. Season chicken with salt and pepper. Heat remaining oil in a large skillet over medium-high heat; cook chicken until browned, 5 to 7 minutes per side.
4. Remove from heat, cut into 1/2-inch slices, and toss with 3 tablespoons of the dressing.
5. Gently toss together lettuce, grapefruit, and remaining dressing in a large bowl.
6. Season to taste with salt and pepper. Serve salad topped with chicken slices.

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute.
3. Transfer to a cutting board, grilled side up, and top tortillas evenly with tomatoes, cheese, garlic, and basil.
4. Return tortillas to the grill, topping side up. Cover and cook until cheese is softened, about 30 seconds.
5. Top with arugula, cover, and grill another 1 to 2 minutes, or until arugula is wilted.
6. Transfer pizzas to 4 plates, drizzle with oil, and season with salt and pepper. Serve warm.

1. Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for 1 hour.
2. Heat the broiler and broiler pan for 10 minutes.
3. Place steak on broiler pan and cook for 4 to 5 minutes per side for medium-rare.
4. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes.
5. Cut into thin slices across the grain. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice, and salt.
6. Heat wraps in the oven or microwave according to package directions.
7. Divide lettuce mixture and steak evenly among wraps, roll up, and serve.

1. Heat grill to high. Grill steak 4 minutes per side for medium-rare.
2. Let rest 5 minutes; slice thin.
3. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid.
4. Close tightly and shake vigorously to combine.
5. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
6. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta, and serve.

1. Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
2. Lightly coat a large skillet or wok with cooking spray and heat over high heat.
3. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
4. Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds.
5. Add mushrooms, scallions, bell pepper, snow peas, and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes.
6. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.

1. Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.
2. Serve chilled or at room temperature.

1. To make the crepes: In a large bowl, combine the kamut flour, pastry flour, and salt.
2. In a small bowl, whisk together the apple juice, 1/2 cup water, egg, and 2 teaspoons of the margarine.
3. Whisk into the flour mixture to make a smooth batter.
4. Melt 1 teaspoon of the remaining margarine in an 8″ nonstick skillet coated with cooking spray over medium heat.
5. Pour 3 tablespoons of batter into the skillet and tilt the skillet to coat the bottom with a thin layer of the batter. (If the batter seems too thick, add 1 to 2 tablespoons water.)
6. Cook the first side for 1 minute, or until lightly browned.
7. Turn and cook the second side for 30 to 60 seconds. Slide the crepe onto a plate.
8. Cover with foil to keep warm. Continue making crepes in the same fashion, adding the last teaspoon of margarine to the pan after making the second crepe.
9. To make the filling and assemble: Place a crepe on a plate, attractive side down.
10. Arrange 1/4 cup of the cheese and 1/2 cup of the cherries in a line in the center of the crepe and fold in quarters.
11. Repeat with the remaining ingredients to make 4 crepes. Drizzle with syrup.

1. Preheat oven to 450°F.
2. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat.
3. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.
4. Brush inside of each pita round with 1 teaspoon oil.
5. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes.
6. Remove from the oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg.
7. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes.
8. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

1. Heat oven to 350° F. Line a muffin tin with paper liners or lightly coat with cooking spray
2. Combine flour, bran, sugar substitute, cinnamon, baking soada, and salt in a large mixing bowl.
3. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
4. Make a well in the center of the dry ingredients.
5. Add wet ingredients to dry ingredients and mix just to combine; do not overmix.
6. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

1. Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese.
2. Divide smoked salmon among 4 of the slices.
3. Sprinkle salmon evenly with chives and pepper.
4. Top with remaining bread slices to make 4 sandwiches.
5. In a large nonstick skillet, heat 2 teaspoons of the margarine over medium heat.
6. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side.
7. Repeat with remaining margarine and sandwiches.
8. Cut sandwiches in half and serve warm.

1. Combine flour, oats, baking powder, salt, and sugar substitute in a medium bowl.
2. Whisk together oil, buttermilk, water, and egg in a separate bowl.
3. Pour the buttermilk mixture into the flour mixture and stir until combined.
4. Heat waffle iron; coat lightly with cooking spray.
5. Add a generous 1/2 cup batter per waffle and cook until browned and crisp, about 5 minutes. Dollop with jam and serve.

1. In medium bowl, whisk together the egg substitute, eggs, and milk.
2. Stir in the scallions, thyme, parsley, pepper, and salt.
3. Place the asparagus and water in a large microwaveable bowl.
4. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender.
5. Stop and stir after 2 minutes. Drain, pat dry, and add to the egg mixture.
6. Heat a medium nonstick skillet coated with cooking spray over medium heat.
7. Pour one-quarter of the egg mixture into the skillet, allowing it to cover the bottom of the pan.
8. Cook for 2 to 3 minutes, or until the bottom just begins to set.
9. Sprinkle with 1 tabelspoon of the cheese. Add one-quarter of the asparagus pieces.
10. Cook for 5 minutes, or until the eggs are almost set.
11. Using a large spatula, fold the omelet in half. Cook for 3 minutes, or until the omelet is golden and the cheese is melted.
12. Turn onto a plate and keep warm. Coat the skillet with cooking spray and repeat the process with the remaining ingredients to make 3 more omelets.
13. Garnish with the chives.

1. In a shallow non-stick sauté pan, heat oil on medium heat.
2. Add garlic and chili. Sauté for 5 minutes till tender.
3. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.
4. Sprinkle paprika and mix well. Reduce heat to low.
5. Crack eggs slowly over the chili tomato mixture.
6. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.
7. Season with salt and garnish with thyme. Serve hot with bread and salad greens.

1. Preheat oven to 375F/190C. Spray a 10″ x 14″ glass baking dish with nonstick spray.
2. Heat olive oil in large frying pan, then saute mushrooms until they’re soft and liquid has evaporated, about 8 minutes.
3. While mushrooms cook, chop broccoli and bring a large pot of slightly salted water to a boil.
4. Put chopped broccoli into water and cook 2-3 minutes (not longer, because the broccoli will cook more when this bakes.)
5. Drain broccoli into a colander placed in the sink, and let drain while you chop the ham.
6. In a glass baking dish layer the blanched broccoli, sauteed mushrooms, diced ham, and grated cheese.
7. Beat the eggs with the Spike Seasoning and black pepper and pour over the other ingredients.
8. Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg.
9. Bake 50-60 minutes, or until the eggs are set and the top of the egg bake is slightly browned.
10. Serve hot, topped with a dollop of low-fat sour cream if desired.

1. Preheat oven to 375F/190C. Spray silicone muffin pans or individual silicone baking cups with nonstick spray. (You can also use 2 paper muffin liners sprayed with non-stick spray but the silicone pan or muffin cups work much better.)
2. In each muffin cup put a very generous pinch of grated cheese.
3. The muffin cup should be about 2/3 full of cheese before you put the egg in.
4. Break eggs into bowl, add milk or half and half if using, and beat until egg whites and yolks are well combined.
5. Add spices and green chiles with juice and mix into eggs.
6. Pour egg mixture over cheese so each muffin cup liner is full to the brim.
7. Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown.

1. Squeeze 1/2 the lemon into a bowl of cool water.
2. Pull off and discard the green outer leaves of each artichoke.
3. When you come to the point where the leaves are tender and soft, half green and half yellow, use a sharp, heavy knife to cut off the top (green) portion and discard.
4. Slice the stem level with the base. Quarter the artichokes lengthwise.
5. Remove any purplish inner leaves or any bits of fuzz. Toss the artichoke halves in lemon-water.
6. Heat a large skillet over medium-high heat.
7. Add the olive oil, asparagus, cauliflower, and tofu; remove the artichokes with a slotted spoon, pat dry, and add them to the skillet, too.
8. Saute for about 5 minutes, shaking the pan occasionally.
9. Add the stock and za’atar, and bring to a boil. Cover, lower the heat, and simmer gently until the vegetables are done to your liking.
10. Spoon into shallow bowls, and squeeze with the remaining lemon half. Serve hot.

1. Place the chicken in a large plastic (ziploc type) bag.
2. In a large glass measuring cup or bowl, whisk together the remaining ingredients, and pour this over the chicken.
3. Make sure the meat is completely coated, and marinate for at least 8 hours, and up to 36 hours.
4. Heat a grill to highest heat. Remove the chicken from the refrigerator and allow to come to room temperature.
5. Wipe off all of the marinade and discard. Grill the chicken for 5 minutes on each side (thicker pieces might need an extra minute) until the chicken has just a bit of give when you press on it.
6. Serve hot, room temperature or cold.

1. Heat the olive oil in a large skillet, add the garlic and sautee for a couple of minutes in gentle heat, until it gets fragrant and starts to develop some color.
2. Remove the garlic and discard it. Add the tomatoes, season with a little salt and pepper, increase the heat, and cook, stirring often, until they blister and release some liquid.
3. Add the shrimp and cook until opaque, not more than 4 minutes.
4. Add the arugula leaves, a little more salt, and toss until wilted.
5. Squeeze the lemon juice over the pan, and toss to combine.
6. Adjust seasoning, and serve over pasta or white rice.

1. Preheat your oven to 400. Trim the beans by cutting off the stalk ends and leaving the wispy tips on. Halve both of the lemons.
2. Pull out a sheet of aluminum foil, about a yard long, and fold it in half to give two layers.
3. Put a handful of green beans in the middle of the foil.
4. Lay a salmon fillet, skin side down, across the beans and spoon over a good tbsp of green pesto.
5. Drizzle with 1 tsp olive oil. Squeeze over juice from one of the lemons, and season with salt and pepper.
6. Pull the aluminum foil edges together and scrunch them up to seal the parcel.
7. Repeat these steps to make the second parcel. Place both foil parcels on a sheet pan.
8. Put the baking sheet into your oven and cook for 15 minutes.
9. Remove the pan from the oven and let it stand for a minute before carefully unwrapping it.
10. Either serve the parcels on plates as they are or carefully unwrap them before serving.

1. Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
2. In a large bowl, combine onions, olive oil, balsamic, salt and pepper.
3. Let onions sit a few minutes with the salt and balsamic to mellow a bit.
4. Combine with tomatoes and fresh herbs and adjust seasoning if needed.
5. Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste.
6. Remove from grill and let it rest on a plate for about 5 minutes before slicing.
7. Slice steak think on the diagonal; top with tomatoes and serve.

1. In a small bowl, mix together the tomato, garlic, orange zest, capers, olives, sugar, parsley, vinegar, 1/2 tablespoon of the oil, and a pinch of salt and pepper.
2. Taste, adjust salt and pepper as needed, and set aside.
3. Heat a grill pan or nonstick frying pan over medium-high heat.
4. While the pan is heating, season the salmon with salt and pepper, and rub the remaining 1 tablespoon of oil over all of the filets.
5. Place on the hot pan. Cook for 4 minutes on each side, or until the outside is lightly browned by the inside is still slightly translucent.
6. Remove fish from the pan, and serve topped with tomato-caper relish.

1. Place shrimp in a large bowl, add the rest of the ingredients and toss to combine.
2. Spread in a single layer on a baking sheet.
3. Roast for 3-5 minutes or until shells turn pink and shrimp is no longer translucent.
4. Serve warm or cold in their shells.

1. In a small saucepan, combine broth, peanut flour or peanut butter, soy sauce, sriracha, and Splenda.
2. Stir and bring to a simmer. Keep simmering over low heat while preparing rest of meal.
3. In a large nonstick skillet, combine onions, broccoli slaw and ½ c of peanut sauce.
4. Cook over medium high heat until vegetables are tender and sauce is absorbed into vegetables, 5-8 minutes.
5. Transfer to serving dish and cover to keep warm.
6. Return pan to stove, and add chicken, garlic, and 2 tablespoons peanut sauce.
7. Cook over medium high heat until chicken is cooked through.
8. Serve chicken over vegetables, and spoon remaining peanut sauce over all.
9. Garnish with chopped peanuts.

1. Heat the oven to 275 F.
2. Line a baking dish with aluminum foil, coat it lightly with 1/2 Tbs of olive oil, and place the salmon filet over it, skin side down.
3. In a small bowl, mix the remaining tablespoon of olive oil with the thyme and lemon zest.
4. Rub this mixture all over the salmon, season with salt and pepper and squeeze a little lemon juice over it.
5. Let it rest for 10-15 minutes, then place it in the oven for 18-20 minutes, until the fish is just cooked.
6. Serve with lemon and wedges.

1. Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste.
3. Set aside and let it sit at least 10 minutes or as long as overnight.
4. Toss in the cheese when ready to serve.Season chicken with salt and fresh pepper.
5. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

1. Trim most of the visible fat from the meat and cut into 2″ cubes.
2. Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves.
3. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade.
4. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you’re gone all day.)
5. When ready to cook, preheat grill to medium-high.
6. Put meat tightly on skewers and let it come to room temperature while the grill heats.
7. Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
8. Let the kabobs rest for at least 5 minutes before serving.

1. Trim visible fat from pork chops. Combine marinade ingredients.
2. Put pork chops into a Ziploc bag (or a plastic container with a snap-tight lid) and pour marinade over.
3. Let pork marinate in the refrigerator for 4-6 hours (or longer if you’re away from home all day.)
4. When you’re ready to cook the pork chops, remove the meat from the refrigerator and let it come to room temperature.
5. Oil the grill grates with a paper towel dipped in olive oil, then preheat gas or charcoal grill to medium-high.
6. Lay pork chops on the grill at a diagonal to grill grates and cook 3-4 minutes or until grill marks appear, then rotate a quarter-turn and cook 3-4 minutes more to get second set of grill marks.
7. Turn pork chops over and cook 6-8 minutes more, or until internal temperature is about 145F on an instant-read meat thermometer.
8. Serve hot.

1. Preheat oven to 450F/230C. Spray baking sheet with non-stick spray or brush with olive oil.
2. Using a microplane grater or small grater, zest the lemon rind into a small bowl.
3. Squeeze lemon juice into another bowl, then measure 1 T juice and add to the lemon zest. (You can freeze the extra lemon juice if you have quite a bit.)
4. Whisk 1 1/2 T extra virgin olive oil into the lemon zest-juice, then set the lemon oil aside.
5. Hold an asparagus piece in both hands and bend until it snaps to see how much of the woody stem you should cut off.
6. Then trim other pieces to that length and cut asparagus into pieces about 3 inches long.
7. Put asparagus into a bowl and toss with 2 tsp. olive oil plus salt and fresh-ground black pepper to taste.
8. Spread out asparagus onto baking sheet and roast for 5 minutes (or slightly longer if the asparagus pieces are extra thick.)
9. While asparagus roasts, rub each piece of salmon on both sides with olive oil (about 1 tsp. per piece.)
10. Season salmon with salt and fresh ground black pepper to taste, plus fish rub if using.
11. After 5 minutes, push the asparagus over a little so there is room to put the salmon pieces on the baking sheet.
12. Put salmon and asparagus into oven and roast for about 10 minutes longer (or possibly 1-2 minutes longer if your salmon pieces are extra thick.) This is done when the asparagus is starting to soften and salmon feels barely firm to the touch.
13. Drizzle desired amount of lemon oil over salmon and asparagus and serve.

1. When preparing the brussels sprouts, cut them so they roughly the same size. If you have large sprouts, quarter then, small sprouts, halve them.
2. Put a good dollop of oil in a wok over a low heat – tip in the prepared ginger, garlic and chilli.
3. Sauté slowly so that the aromatics are released into the oil – you want the spices to soften but not colour.
4. When they are just on the verge of colouring, remove the spices from the oil and set to one side – we’ll be adding them back to the dish at the end.
5. Turn the heat up and then add in the brussel sprouts – toss them through the flavoured oil.
6. When they start to colour, drizzle in a little water, to help them soften in the steam. This shouldn’t take more than 5 minutes – they will be tender but with a little bite left in them.
7. Add back the reserved spices, a drizzle of soy sauce and the bean sprouts.
8. Toss this through and cook for another minute.
9. Scoop out into a bowl and serve at once.

1. Preheat oven to 400F.
2. If making your dukkah, now, separately toast the almonds, coriander seeds, cumin seeds, sesame seeds and coconut.
3. Grind each individually, then combine all together with a pinch of salt and pepper. Set aside.
4. Combine cauliflower florets (include all the little bits!) and chickpeas.
5. Toss with olive oil and salt, to taste. Lay in a single layer on two baking trays lined with a silpat.
6. Roast for 20-40 minutes until top edges are golden brown.
7. Check at 20 minutes, if it isn’t done, toss to have them evenly roast.
8. Once out of the oven, top with dukkah. Serve immediately.

1. Heat a medium saucepan over medium heat.
2. Add just enough canola oil to coat the bottom of the pan.
3. Add the onion along with a large pinch of salt and cook, stirring occasionally, until beans begin to soften, about 5 minutes.
4. Add the garlic, cumin, and chipotle powder and cook, stirring continuously, until fragrant, about 2 minutes.
5. Pour in the beans along with about ¼ cup water.
6. Turn heat to medium low and cook, stirring occasionally, until beans have the consistency of a thick soup. If you think they look too thick – think paste – go ahead and add some more water.

1. Wash the capers and drain them well. You don’t want them to have too much acidity or salt.
2. Bring lightly salted water to boil. Remove the stalk from the cabbage, it won’t get soft fast enough. Don’t cut too much though, the leafs should stay together.
3. Boil the cabbage for 5 minutes. Then drain the water.
4. Meanwhile peel and chop up the garlic. Heat up some oil in a pan and fry the garlic.
5. Stir well then add the chopped up capers.
6. Cut the cabbage into quarters and fry in the pan for a minute or two.
7. Season with Ras el Hanut, salt and pepper. Serve.

1. Preheat oven to 375F/190C.
2. Dump chickpeas into a colander placed in the sink and rinse with cold water until no more foam appears.
3. Let chickpeas drain at least 5 minutes. (You can pat them dry with paper towels if they still seem wet after that.)
4. Mix together the olive oil, finely minced garlic, red pepper flakes, salt, and fresh ground black pepper.
5. Spray a large rectangular baking dish with nonstick spray (11 X 7 or slightly larger).
6. Put drained chickpeas into baking dish, add olive oil mixture and stir until the chickpeas are well coated with oil, then put in the oven and roast 15-18 minutes.
7. While chickpeas are roasting, wash mint, spin dry or dry with paper towels, and finely chop with large chef’s knife. Crumble Feta.
8. Start to check chickpeas after 15 minutes, and as soon as they are hot and barely beginning to crisp on top remove from oven.
9. Spoon chickpeas into a serving dish. (Use a slotted spoon if there is any unabsorbed oil in the bottom of the baking dish, so the extra oil will be left behind.)
10. Let chickpeas cool 5 minutes, then stir in crumbled Feta and chopped mint.
11. Season with more salt and fresh ground black pepper if desired.
12. Serve warm, with lemon wedges to squeeze over the finished dish if desired.

1. Heat olive oil and butter in a large, uncovered, wide pan on medium high heat.
2. Add the sliced fennel and onions and stir to coat. Stir occasionally.
3. After about 10 minutes, sprinkle the onions and fennel with salt.
4. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out.
5. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.
6. Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts.
7. Cook for another 30 minutes to an hour, depending on how much of a hurry you’re in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned.
8. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.
9. When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice.
10. Taste and add more lemon juice if necessary.

1. Snap off a piece of asparagus to see where to cut off the tough ends.
2. Trim all asparagus to that length and cut into pieces about 2 inches long.
3. Put olive oil into large frying pan, turn heat to medium, add garlic and saute about 1 minute, or until you start to smell garlic and the cloves are barely starting to get some color.
4. Take pan off of heat and remove garlic and discard.
5. Put pan back on heat, add asparagus, and saute about 5 minutes, turning frequently, until asparagus is barely starting to soften and brown slightly.
6. While asparagus cooks, toast pine nuts: Put a small frying pan on burner and turn heat to high.
7. Add pine nuts to dry pan and toast for 1-2 minutes, or until barely turning brown, shaking pan frequently.
8. When asparagus is done, turn off heat and sprinkle crumbled Gorgonzola over asparagus in pan.
9. Let sit one minute, until about half of the cheese is starting to melt and the rest is still in firm pieces.
10. Plate asparagus and sprinkle with pine nuts. Season with salt and fresh ground black pepper as desired.
11. Serve hot.

1. Fill a large pot with 2 quarts of water, add 1 tsp. salt and bring to a boil.
2. Hold a piece of asparagus in both hands and snap to see where the end breaks off. (This tells where the woody part of the stalk begins.)
3. Trim all asparagus pieces to this length, cutting on the diagonal, then cut again so each stalk is cut into two pieces about 3-4 inches long.
4. In a small glass measuring cup or bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper, then whisk in the olive oil.
5. Put trimmed asparagus into the boiling water, stir, and cook for 2-3 minutes.
6. Drain asparagus into a colander placed in the sink and let sit for 1-2 minutes, until all the water has run off.
7. Then put a layer of paper towels on a large cutting board, put asparagus on top of towels and blot dry.
8. Arrange the asparagus piece on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve.

1. Heat the oil in a heavy bottomed large saucepan.
2. Chop the spring garlic bulbs, removing any papery skin.
3. Saute the garlic over medium low heat for 5 minutes.
4. Add the vegetable broth, cover, and bring to a boil.
5. Turn down to a simmer and cook for 10-15 minutes.
6. Add the salt, black pepper and spinach and simmer for 5 minutes.
7. Add the basil and cook for one minute. Remove from the heat and use an immersion blender to blend.
8. Taste and adjust salt and pepper as needed.

1. Soak chickpeas overnight in enough water.
2. Rinse well and cover with enough water and pressure cook till soft.
3. Set aside. Bring a pot of water to a boil. When it starts boiling, add the tomatoes and after 3 minutes, take them out and immerse in cold water.
4. The skin will shrink and you can peel them off.
5. Crush the tomatoes and set aside.
6. In a blender or a food processor, take the garlic pods, ginger and quartered onions.
7. Blitz to mince them. You do not need any water and don’t add any. When done, heat oil in a pan. When hot, add nigella seeds. They will pop.
8. Add the ground onion, garlic and ginger mush and stir.
9. Add turmeric, a pinch of salt and keep stirring. It has to be cooked through. It will burn very easily. So, keep an eye on it and keep stirring. You can avoid the burning by using more oil.
10. When the raw smell of the onions is gone, add the crushed tomatoes, chilli powder, amchoor powder and stir.
11. Meanwhile, take out about 1 cup of cooked chickpeas in to the blender.
12. Use the water that you used to cook it and make a puree out of it.
13. Add the remaining chickpeas into the pot. Reserve the water to add for later if needed.
14. Add the pureed chickpeas, chole masala and stir.
15. Add water as needed to get the gravy consistency and check for the seasonings. Adjust if needed.
16. When it starts simmering, add the cilantro and mix well and turn off the heat.
17. Serve with naan, roti, chapathi or even bread.

1. Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.
2. Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes.
3. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.
4. Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

1. Fill a medium-large pot with a few inches of water, salt well, and bring to the boil over high heat.
2. Snap the ends off of the asparagus spears – they will break naturally where they go from tender to woody. In a bowl, whisk together the mustard, a spritz of fresh lemon juice, the vinegar, the tarragon, a generous grind of black pepper, and a good pinch of kosher salt.
3. Now drizzle in the oil, whisking until combined. Set aside.
4. Blanch the asparagus until just tender – 2 – 3 minutes ought to do it, especially this time of year.
5. Arrange in bundles on plates. Check the vinaigrette seasoning with salt if necessary and then drizzle as much or as little as you like over the asparagus.
6. Arrange the egg rounds over the asparagus, season well with salt and pepper, and serve immediately.

1. In a food processor, add the spinach and pulse a few times until chopped very small.
2. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.
3. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil.
4. Process until smooth, scraping down the sides of the bowl as needed.
5. Pour the dressing on top of the spinach chickpea mixture and stir well.
6. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop.
7. Serve over a bed of grains, like brown rice.

1. Bring a sauce pan of water to a boil, and fill a mixing bowl with cold water and ice cubes.
2. Drop the broccoli florets into the boiling water.
3. Cook for one minute. Scoop out the broccoli with a strainer or slotted spoon, and drop into the ice water. (This will stop the cooking and set the bright green color.)
4. In a blender, combine the soy sauce, peanut butter, sesame oil, shao hsing wine, Sriracha, 2 tablespoons of water, salt, and pepper. Blend until smooth.
5. Drain the broccoli and add to a serving bowl. Pour on just enough of the peanut dressing (you might have leftover dressing; refrigerate it for up to two weeks.), and toss gently.
6. Sprinkle with sesame seeds.

1. Bring a medium pot of water to a boil, and cook the green beans until bright green, but still crisp, about 2 minutes.
2. Drain the green beans into a colander and run under cold water to stop them from cooking.
3. Place the cooked green beans in a large bowl and add the garbanzo beans, the kidney beans, the grape tomatoes, the garlic, the shallot and the jalapeño.
4. Toss until combined. Stir in the vinegar, mayonnaise, dill, cumin and cayenne. Adjust seasonings and add salt and pepper to taste.
5. Chill covered for four hours. Serve cold.

1. For the balsamic syrup, pour the balsamic vinegar into a medium saucepan set over medium heat.
2. Bring the vinegar to a simmer and cook, swirling occasionally, until it becomes syrupy and reduces to about 1/4 cup, 10 to 15 minutes.
3. Remove from heat.
4. Using a vegetable peeler, peel the asparagus stalks into thin strips. The easiest way to do this is to lie the asparagus flat on a cutting board and run the peeler along the length of the asparagus.
5. Place the asparagus strips in a medium bowl and gently toss with olive oil, salt and pepper.
6. Let sit for 5 to 10 minutes to allow the asparagus to soften slightly.
7. Divide the asparagus across 4 plates and drizzle each with desired amount of balsamic syrup and sprinkle with toasted almonds.
8. Serve immediately.

1. Holding the tip of your asparagus, use a vegetable peeled (y-shaped is best) to create ribbons of asparagus.
2. Place ribbons in a large salad bowl and combine them with the asparagus tips that will remain behind.
3. In a small bowl, stir together the anchovies, garlic, Parmesan, olive oil, and lemon juice to emulsify.
4. Pour the dressing over the asparagus and toss together to combine.
5. Serve with a sprinkling of the flaky sea salt and a few turns of your pepper grinder.
6. Sprinkle a dash of chili flakes, if you like.

1. Zest the lemon and then squeeze the lemon juice. (You need 2 tablespoons of juice, one for the dressing and one for cooking the chicken.)
2. Whisk together dressing ingredients and let the dressing stand while you prepare other ingredients.
3. Trim any visible fat and tendons from chicken breasts.
4. Heat olive oil in a heavy frying pan over medium-high heat, add chicken breasts and 1 T lemon juice, and saute chicken until it’s cooked through, about 5-6 minutes per side.
5. Let chicken cool, then cut into 1/2 inch pieces.
6. While chicken cooks, cut asparagus into pieces about 1 inch long and blanch for 2-3 minutes in boiling water, then drain well.
7. Slice celery and green onions.
8. In a large bowl gently combine the diced chicken, cut asparagus, sliced celery, and sliced green onion.
9. Add dressing and stir until all salad ingredients are coated with dressing.
10. Season to taste with salt and fresh-ground black pepper.
11. Divide the salad among four serving plates and sprinkle a few peanuts over each serving.

1. Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well.
2. Combine vegetables in bowl, pour over about 1/2 of dressing, and stir to mix until all vegetables are coated with dressing. (You can refrigerate the salad at this point for a few hours. You may want to stir in 1 T more dressing after the salad has been chilled. You will not use all the dressing.)
3. To serve, put salad in serving bowl and sprinkle peanuts over.

1. Bring a pot of salted to a boil. Once boiling, add edamame.
2. Cook until al dente. Not mushy, but still with a bite. Drain and set aside.
3. In a food processor, blend the edamame, miso, tahini, oil, garlic, and spinach very well until totally smooth. This may take longer than you might think, but should be easier if you have cooked your edamame.
4. Blend in the lime juice and salt until the mixture is consistently smooth.
5. Remove the dip from the food processor, using a rubber spatula if necessary.
6. Place it on your serving dish and scatter the sesame seeds on top.
7. Serve with crackers and carrots for dipping.

1. Clean a one quart jar with two piece lid.
2. Trim the asparagus speas to fit the jar, with the tips just reaching the shoulder, leaving space for the liquid.
3. Thinly slice the bulbs of the Vidalia onions and place several pieces in the bottom of the jar.
4. Peel thin strips from the lemon, with no white pith.
5. Stack the asparagus tips, the remaining onion slices and the lemon peel in the jar.
6. Bring the vinegar, water, salt and sugar to a full rolling boil and boil for 2 minutes, until the sugar and salt are dissolved.
7. Carefully pour the liquid over the asparagus in the jar to cover, leaving a ¼ inch head space at the top.
8. Immediately put on the top and screw on the band.
9. Leave to cool 8 hours or so, then refrigerate. There may be more pickling liquid than you need; discard it.
10. The asparagus will keep unopened in the fridge for 1 month. After opening, use within a few days.

1. Set up an assembly line with veggies and cheese in bowls.
2. Use a toothpick to skewer the tomato, then the cucumber, then the olive (cut part facing down) and finish with a cube of feta.
3. Stand the skewer on a platter. Repeat until all ingredients are gone.
4. Put lemon, oil, fresh pepper (to taste) and oregano in a jar and shake.
5. Drizzle dressing over skewers just before serving.

1. In a large skillet with high sides or in a large saucepan over medium-high heat, toast the pumpkin seeds, cumin seeds, and oregano, if using, until fragrant, 3 to 4 minutes.
2. Toss frequently to make sure they don’t burn. Remove from the heat and transfer to a spice grinder or a blender and process until finely ground.
3. In the same skillet, heat the oil over medium-high heat.
4. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times but not too much.
5. Place the vegetables in a blender or food processor, then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed.
6. Pour the mixture back into the skillet and add the ground pumpkin seed mixture.
7. Let simmer gently until the flavors are melded, stirring occasionally, about 15 minutes. Serve immediately.

1. Put the basil, mint, garlic, walnuts, salt, and lemon juice in the bowl of a food processor.
2. Pulse to chop ingredients, scraping down the bowl as necessary.
3. With food processor running, drizzle in the olive oil in a slow but steady stream.
4. Scrape down the bowl with a rubber spatula and add the parmesan cheese then pulse again to combine.

1. Slice the eggs in half. Scoop out the yolks and set the whites aside.
2. In a small bowl, mash the yolks with a potato masher.
3. Add the vinegar, mustard powder and 7 spice powder.
4. Beat with a fork until smooth. Spoon the yolk mixture into the whites.
5. Sprinkle with additional 7 spice powder to garnish.
6. Refrigerate leftovers up to 3 days.

1. In a large Dutch oven/pot heat olive oil over medium high heat.
2. Add garlic, onions, pepper, celery. Cook for 5-7 minutes until veggies are softened. Stir often.
3. Add chicken broth, water, seasonings, and ham /ham hocks and bring to a boil.
4. Once boiling, cover and reduce heat to simmer for about 30-45 minutes. Stir periodically.
5. After 30-45 minutes, remove ham hocks and pick meat off bones and chop fine – return to pot.
6. Add chopped kale and soaked peas after draining and rinsing.
7. Cook for another 20-30 minutes, still covered. Stir periodically.
8. Now add the two cups of rice, stirring to mix well in the pot. (Note- you may have to add a little water).
9. Cook for another 20-25 minutes stirring regularly. (add water as needed)
10. Serve in bowls with and garnish with chopped green onion.

1. Preheat oven to 375F.
2. Place chicken breasts and salad dressing in a ziptop bag to marinate (you can do this up to an hour ahead, any longer and the vinegar will start to cook the chicken).
3. Chop red onion and saute with 1 tbsp olive oil over med high heat.
4. Stir occasionally, remove from heat when onions begin to turn golden brown.
5. Place the chicken breasts in baking dish.
6. Sprinkle garlic powder, crushed red pepper, oregano, salt, and pepper over the chicken.
7. Lay 4 asparagus spears over the chicken lengthwise.
8. Divide the onions evenly between the chicken breasts and spread them gently over the asparagus.
9. Top each one with goat cheese. Place in a hot oven for 15 minutes.
10. Remove and cover loosely with tin foil for 5 minutes.
11. While the chicken is cooking, prepare the tomatoes.
12. Mix tomatoes, remaining olive oil, and vinegar, and salt and pepper to taste.
13. Cover with cling film and store in the refrigerator until ready to serve.

1. Coat a deep 12-inch nonstick skillet or a 4-quart saucepan with cooking spray, and preheat over medium heat.
2. Add the turkey and cook for about 4 minutes, stirring to crumble, until no longer pink.
3. Stir in all of the remaining ingredients, except the macaroni and the cheese, and mix well.
4. Increase the heat to high, and bring to a boil. Stir in the macaroni, and reduce the heat to low.
5. Cover and simmer, stirring occasionally, for 10 to 12 minutes, or until the pasta is tender.
6. Divide the mixture among individual serving bowls and serve immediately, as is or topped with the Cheddar cheese.

1. Preheat oven to 450°F. Brush eggplant slices with olive oil and sprinkle with salt and thyme.
2. Lay out on cookie sheets and roast for about 10 minutes or until tender and beginning to color.
3. Remove and let cool enough to handle.
4. Mix ricotta cheese with 1/4 cup Parmesan, egg sub, oregano, and about 1/4 teaspoon salt.
5. Mix well. (Ricotta mixture can be made a day ahead and kept refrigerated, covered well.)
6. Turn down oven to 350°F. Prepare baking dish with a thin layer of tomato sauce mixture.
7. Lay slices of eggplant down on clean work surface.
8. Starting at widest end, place about 2 teaspoons to 2 tablespoons (depending on the width of your slices) of ricotta mixture near one end and roll up, ending with the seam-side down.
9. Place eggplant rolls in baking dish and repeat until all slices are rolled.
10. Top with balance of tomato sauce. Layer shredded mozzarella, remainder of fresh Parmesan, and salt and pepper to taste.
11. Return manicotti to oven until the mozzarella has melted and bubbles, about 20 minutes.
12. Manicotti can be made, covered, and refrigerated several hours ahead.
13. Finish with mozzarella just before serving.

1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
2. Line a 12 cup muffin pan with foil baking cups.
3. Spray the baking cups with cooking spray.
4. Combine egg substitute, cheese, peppers, onion, spinach and hot sauce in a bowl.
5. Mix well.Divide evenly among the muffin cups.
6. Bake at 350 degrees for 20 minutes

1. Heat olive oil in a large sauce pan over medium heat.
2. Add chopped onion and cook until translucent, about 2 minutes.
3. Add garlic and cook for 1 more minute.
4. Add chicken broth, tomatoes, spice packet, and tomato paste.
5. Partially cover and simmer until it thickens slightly, about 30 minutes.
6. Add diced turkey and beans. Simmer for another 30 minutes.

1. Eggs should be at room temperature. Set oven to 300* F.
2. Separate eggs carefully. Mix yolks, and cheeses together, set aside.
3. Beat white unit stiff peaks form, add cream of Tartar, keep beat until really stiff.
4. Slowly fold in egg and cheese mixture, trying not to break the whites down, streaking is fine.
5. Scoop out 6 even amount globs on to a greased cookie sheet or a muffin top pan.
6. Bake for 35-40 minutes. Let cool and store on plate covered with towel.

1. Pour equal packets into shaker.
2. Pour lemon juice in and stir with swizzle until dissolved. Add liquors.
3. Put top on and shake vigorously. Pour over ice in large (32 oz.) glass.
4. Add Coke Zero to taste.

1. Cut the fish as the size desired. Wash and add salt and chili powder to it and marinate for till the onions are fried in oil.
2. Take a flat based pan and add oil to it and then add chopped onions to it.
3. Fry till the onions are softened. Add ginger and garlic paste and fry till the fresh smell of ginger and garlic is gone.
4. Add the fish to it and then add tamarind pulp to the fish and little water to it.
5. Mix well and allow it to cook for 10 mins or untill oil floats on the top. Do not use sticks to stir the curry (fish piecs will be crushed) at this point. Just hold the pan in hands and move it round so that the sauce that is formed will be moving all around.
6. Add little of the black pepper powder and garam masala, indian spices powder (fried and powdered cinnamon, cloves, coriander seeds) and let it cook for 5 mins. It should be gravy.
7. Let it cool and serve with rice or bread.

1. Preheat Oven 350 F
2. Spray 8 x 8 pan with spray
3. In a small bowl soak the raisins in the pineapple juice, set aside
4. In your Kitchenaid place flours, sugars, baking powder, salt, cinnamon, ground flax seed , coconut and oates, stir to mix.
5. Add cubed butter and mix with paddle till resembles breadcrumbs. ( if doing by hand rub in butter till resembles breadcrumbs)
6. Add raisins, juice and buttermilk, and stir to form a stiff dough ( do not overwork or knead), just mix till moist .
7. Break off pieces of dough and roll into a ball and place in pan, until you have 11 – 12 balls in pan in rows.They should be tightly pressed together with no spaces between.
8. bake for 1 hour, turn out on cool rack till completely cool.
9. Break each ball apart with a fork , place all pieces in low oven to dry out over night ( 200 – 250 F ) when they are dried though and crispy , store in airtight container or plastic bags till needed.

1. Cook your turkey separate from all other ingredients.
2. Make sure to season it and drain. Set aside.
3. In a pot boil broth and add spinach and peas, seasonings and garlic.
4. Whisk in the ricotta and egg beaters. Add meat and then allow it all to simmer for 15 minutes.

1. Boil sliced asparagus until crisp/tender, remove from heat. While asparagus is boiling, saute onion in oil until soft, remove from heat.
2. Add sun dried tomatoes, asparagus and salmon, mix well and let cool for about 10 mins.
3. In a separate bowl, whisk eggs and half & half. then add everything from saute pan and mix well.
4. Coat muffin tin with cooking spray, then fill each tin 1/2 way with mixture.
5. Divide cheese into equal parts for number of muffin cups used, then push 1 piece of cheese into the center of each muffin cup. Bake at 350° for 25 minutes.

1. Mix vinegar, oil, honey, ginger, and red pepper into a marinade.
2. Chop the chicken into bite-size pieces. Marinate the chicken overnight in the fridge.
3. Preheat oven to 350. Put the pineapple, pepper, onion and the marinated chicken in an pot with a lid that is both oven safe and stovetop safe (a dutch oven works well).
4. Bake, covered, for 40 minutes. Cook and drain the rice noodles as instructed by the package.
5. Remove the pot from the oven and move it to the stovetop.
6. Add corn starch, soy sauce, and noodles and stir everything together.
7. Cover and simmer for about 5 minutes or until the sauce begins to thicken.

1. Preheat oven to Broil.
2. Beat eggs together with 2 TB of water. Add Feta Cheese to mixture.
3. Heat oil in a non-stick pan, and saute onion & peppers until soft.
4. Add spinach to mixture and cook until any moisture from the spinach is gone.
5. Combine together with egg mixture. Add a little more oil to the pan if it looks too dry, and bring it to medium heat.
6. Pour the egg mixture into the pan and cook for 3 minutes.
7. Place the pan under the broiler with broil-high settings for 3 minutes to set the top side of the frittata.
8. Cut into wedges and serve warm.

1. Clean mushrooms and slice in thick slices.
2. Heat a little of the olive oil in heavy frying pan and saute mushrooms 4-5 minutes, until starting to slightly brown.
3. While mushrooms brown, trim all visible fat and tendons from chicken breasts, then pound chicken until it is about 3/8 inch thick.
4. Mix flour and poultry seasoning on a plate. Remove mushrooms from frying pan and put in small bowl.
5. Add a bit more olive oil to pan and heat. Coat each chicken breast in a very thin layer of flour/poultry seasoning mixture, then add to pan.
6. Saute over medium heat until quite brown on each side, about 6-7 minutes total. While chicken cooks, combine balsamic vinegar, Dijon, and garlic puree.
7. When chicken is browned on both sides and done, remove from pan and put on serving plate.
8. Add chicken stock to hot pan and deglaze, scraping browned bits off the bottom.
9. Cook 1-2 minutes, until stock is slightly reduced.
10. Add balsamic vinegar mixture, and mushrooms, cook 1-2 minutes more.
11. Pour over chicken and serve immediately.

1. Heat a skillet sprayed with cooking spray over medium-high heat.
2. In a shallow bowl/dish, combine the first four ingredients. Mix together well.
3. Quickly dip the first piece of bread flat in the bowl, letting it soak up the liquid, but not so much that it falls apart. Do this on both sides.
4. Put the bread on the skillet, cooking it on both sides until browned. Repeat this process with the next piece of bread.
5. Put on a plate and eat! It tastes extra great topped with one of the following: fresh fruit, pure maple syrup, powdered sugar, or whipped cream.

1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well.
4. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.

1. Heat oil in a large saute pan. Once hot, add tapenade and oven roasted tomatoes and saute for 2 minutes.
2. Add spinach and continue to saute for another minute.
3. Add hot pasta and reserved cooking liquid; continue to cook an additional 3 minutes, stirring pan.

1. Raise the oven rack to the highest level, then
2. preheat oven to 400° F. If using a pizza stone,
3. place it in the oven to preheat.
4. Place the dough on a pizza screen or preheated stone, spread with the pesto, then scatter the tomatoes and cheese across the top.
5. Bake until the dough is nicely browned and
6. crispy, 18 to 20 minutes.

1. Preheat the oven to 350 degrees Fahrenheit.
2. Melt the butter in a medium sauce pan, then add the flour and cook, stirring constantly, for one minute.
3. Slowly whisk in the milk, and turn the heat to medium-high.
4. Bring to a boil, then reduce heat to medium and simmer for five minutes, until thickened. Add mustard, pepper and cheese.
5. Cook bacon in a large saute pan, then remove from pan, chop, and set aside.
6. Cook mushrooms in the same pan for two minutes, then add the spinach and cook another two minutes.
7. Spray an 8 X 10 inch baking dish with cooking spray.
8. Place the toast in the dish in a single layer, then layer on the meats and spinach and mushroom mixture.
9. Pour on the cheese sauce, then sprinkle on the tomatoes and bacon.
10. Bake for 15 minutes or until the sauce starts to bubble.

1. Heat oven to 350° F. Line 6 muffin cups with paper or foil liners.
2. Blend cream cheese and ricotta in a food processor until creamy
3. Add sugar substitute, egg, egg yolk, and vanilla; process until smooth
4. Divide 1 cup of the batter among the muffin cups.
5. Add cocoa powder to the remaining batter and combine.
6. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
7. Place the muffin tin in a large roasting pan and fill the pan with hot water to reach halfway up the tin.
8. Bake until the cakes are puffed and set, 18 to 20 minutes.
9. Remove from the water and cool at room temperature.
10. Refrigerate until chilled, about 2 hours.

1. In a blender, combine mangos or strawberries, yogurt, water, sugar substitute, and cardamom, if using; purée until smooth. Fill 4 (8-ounce) glasses with ice cubes.
2. Pour Mango Lassi over ice and serve.

1. Place the cheese on a cutting board. Place the turkey on top.
2. Drizzle or spread with the nut butter or peanut butter and roll up. Secure with toothpicks.

1. Heat oven to 425° F. Slice each sweet potato lengthwise into 8 pieces.
2. Toss with oil, salt, and paprika. Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes.
3. Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more. Serve hot.

1. Preheat oven on Bake to 350 degrees.
2. Mix eggs, half-and-half, pimentos and spices in a large bowl with a wire whip.
3. Fold in cheese and turkey bacon. Pour into greased pan and bake for 40 minutes until golden brown.

1. Wash mushrooms. Gently scrub dirt away using a vegetable brush. Slice stems off and discard.
2. Wash red pepper. Cut lengthwise into quarters.
3. Discard stem, seeds and ribs.
4. Place mushrooms and pepper strips in a shallow baking pan that will fit into your broiler.
5. Lightly coat with 1-2 sprays of olive oil spray.
6. Sprinkle with salad dressing mix.
7. Cover with balsamic vinegar (may use more than ¼ cup if desired).
8. Broil for approximately 10 minutes. (Check and rotate frequently to avoid burning.) Note: may also grill vegetables if desired – this may shorten cooking time.
9. While mushroom and peppers are broiling, add 1 tsp olive oil to a non-stick skillet.
10. Sauté garlic for 1-2 minutes.
11. Add spinach. Continue to sauté spinach and garlic for about 5 minutes or until hot.
12. Cover and set aside when done. Remove mushrooms and peppers from broiler.
13. Spray each pocket-less pita with 1 spray of olive oil and sprinkle each with ¼ cup of shredded mozzarella cheese.
14. Broil for approximately 1-2 minutes or until cheese melts. Remove from oven.
15. Assemble your sandwiches. First, cut each pita in half. Then, layer spinach, red pepper and mushroom on one half.
16. Finally, top with the other half of the pita. Serve

1. Place first 6 ingredients in a food processor and process until smooth.
2. Add a few teaspoons of water if the mixture seems too thick.
3. Spread the bean mixture on a shallow dish. Combine the olives and parsley in a small bowl, toss well to mix, and sprinkle over the bean dip.

1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender.
2. Remove from water. Halve squash lengthwise; remove seeds.
3. MICROWAVE: Halve squash lengthwise. Scrape out seeds.
4. Place cut-side down on a microwave-safe dish and cook for about 20 minutes on HIGH or until fork-tender, turning over once and covering with wax paper.
5. Cool squash slightly and with a fork separate into strands. Set aside.
6. Meanwhile, in medium bowl, combine ricotta cheese, spinach, eggs, and seasonings; mix well.
7. Spread evenly in a 13×9-inch baking dish coated with cooking spray.
8. Spread the Parmesan and nonfat mozzarella cheeses over the spinach mixture.
9. In a large bowl, combine the squash and spaghetti sauce; toss to coat well.
10. Arrange squash mixture on spinach mixture; top with the part skim milk mozzarella cheese.
11. Cover with foil; bake at 375° F. for 30 minutes or until hot and bubbly.

1. Preheat the oven to 450°F.
2. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper.
3. Spread in a single layer.
4. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

1. Cook green beans in broth just until done. Drain.
2. Add olive oil, oregano, salt, pepper & garlic powder to your desired tastes.

1. In a large bowl, mix together rosemary, garlic, 2 Tbsp lemon juice, olive oil and black peppercorns.
2. Add turkey cutlets and let marinate in refrigerator at least 1 hour.
3. Preheat grill or non-stick frying pan. Spray frying pan with cooking spray.
4. Remove turkey from marinade and sprinkle with salt. (optional).
5. Cook cutlets on both sides for 3 to 4 minutes. Remove from heat and sprinkle with 2 Tbsp. lemon juice.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken breasts with salt and pepper to taste.
3. Slit open on the side for stuffing; set aside.
4. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese.
5. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9×13 inch baking dish.
6. Pour sauce over all and sprinkle with remaining cheese.
7. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle the chicken evenly with the salt, nutmeg, cinnamon and pepper.
3. Add chicken to pan, sauté 7 minutes or until golden. Remove the chicken from pan, keep warm.
4. Melt butter in pan over medium heat.
5. Add onion, cook 4 minutes or until tender, stirring frequently.
6. Add apple; cook 6 minutes or until golden, stirring frequently.
7. Add garlic; cook 30 seconds, stirring constantly.
8. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
9. Warm pitas in microwave for 10 seconds. Arrange 1/2 cup of chicken mixture evenly on pita and roll up.

1. Rinse the chicken with cool water, and pat it dry with paper towels.
2. Lightly sprinkle with salt and pepper and set aside.
3. Tear the bread into pieces, put into blender or food processor, and process into coarse crumbs. Set aside.
4. Coat a large non-stick skillet with cooking spray. Add the onion, celery, apple, herbs, and 2 T of the broth, and place the skillet over medium heat.
5. Cover the skillet and cook, stirring occasionally, for about 2 minutes or until the vegetables and apples start to soften.
6. Remove the skillet from the heat, and toss in the breadcrumbs.
7. Tossing gently, slowly add enough of the remaining broth to make a moist but not wet stuffing that holds together. Set the stuffing aside.
8. Coat a 9 by 13 in pan with non stick spray, and lay the chicken in the pan with the bone side up.
9. Mound a quarter of the stuffing into the depression of the breastbone of each piece of chicken.
10. Spray the tops of the stuffing with cooking spray.
11. Cover the pan with aluminum foil, and bake at 350 degrees F for 40 minutes..
12. Remove the foil and bake for another 20 minutes or until the chicken is tender, the juices run clear and the stuffing is lightly browned. Serve hot.

1. Beat cream cheese, splenda and almond extract till fluffy.
2. Add eggs one at a time, blending well. Beat at low speed till blended.
3. Pour into a nine inch deep dish pie plate.
4. Nuke in the microwave on cycle 6 ( medium high) for 15 -25 minutes turning approx every 5 minutes. Cheese mixture will be a bit soft in the centre but will set in the fridge.
5. Mix topping ingredients together and spread evenly on top.
6. Refrigerate several hours.

1. For Crust: Preheat oven to 300 F. Spray a 9-inch pie plate with cooking spray and set aside.
2. In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy.
3. Gradually beat in 2/3 cup of sugar substitute until stiff peaks form.
4. Spread 1-1/3 cups of meringue in bottom and halfway up sides of prepared pan.
5. Using pastry bag, pipe remaining meringue in a decorative border around edges.
6. Bake until lightly browned, about 40 minutes. Cool on a wire rack.
7. For filling: Dissolve the gelatin in water; set aside.
8. Measure a 1/2 cup sugar substitute and salt into a saucepan over medium heat.
9. Gradually stir in the lime juice. Stir in the beaten egg yolks and cook until thick.
10. Remove from heat and stir in the gelatin mixture. Cool to room temperature.
11. Add grated lime peel. Fold the container of FF Cool Whip into the lime/gelatin mixture.
12. Mound into cooled meringue crust.
13. May be topped with additional FF Cool Whip and slivered toasted almonds.

1. In a bowl combine eggs, sugar.
2. Pour fat free evaporated skim milk in a saucepan and simmer.
3. Add fat free evaporated skim milk to egg mixture and stir.
4. Split vanilla beans down the middle, scrape inside of the bean, and add to mixture.
5. Pour into 8 shallow ramekins. Place ramekins in 2 inch pan and add