Ingredients

• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/4 teaspoon pepper
• 3/4 teaspoon salt, divided
• 1 tablespoon canola oil
• 1 medium sweet potato (about 3/4 pound), peeled and cut into 1/2-inch pieces
• 1/2 cup plus 3 tablespoons water, divided
• 1 medium ripe pear, cut into 1/2-inch pieces
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon

Directions

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with pepper and 1/2 teaspoon salt.
• In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Remove from pan; keep warm.
• In same pan, combine sweet potato and 1/2 cup water; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in pear; cook, covered, until potato is tender, 4-5 minutes longer. Add vinegar, mustard and tarragon; stir in remaining water and heat through. Serve with chicken.

Cook time: 1 Hr 20 Min  Prep time: 35 Min  Serves: 4

Ingredients

2 lb ground beef

1 pkg dry onion soup mix

1/2 c Italian bread crumbs

1/4 c milk

1/4 c all-purpose flour

2 Tbsp vegetable oil

2 can(s) cream of chicken soup

1 pkg dry au jus mix

3/4 c water

Directions

1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands.
2. Shape into meatballs.
3. Lightly dredge the meatballs in the flour and shake off the excess flour.
4. In a skillet, add the oil and heat to medium-high. Add the meatballs in batches to the skillet.
5. Brown on all sides.
6. Add the meatballs to the slow cooker.
7. In a large bowl, add the cream of chicken soup, au jus mix, and water.
8. Whisk until smooth and mixed well.
9. Pour over the meatballs in the Crock Pot and cook on high 3-4 hours or low 4-5 hours.
10. Serve over rice or egg noodles.

Ingredients

• 1 cup water, divided
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons canola oil
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 6 bone-in country-style pork ribs (1-1/2 inches thick and 14 ounces each)

Directions

• In a small bowl, combine 1/2 cup water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
• Drain and discard marinade; place ribs and remaining water in a 3-qt. microwave-safe dish. Cover and microwave on high for 20-25 minutes or until meat is tender.
• Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until browned, basting occasionally with reserved marinade.

Ingredients

• 1/4 cup lemon juice
• 4 tablespoons olive oil, divided
• 3 tablespoons white wine
• 1-1/2 teaspoons crushed red pepper flakes
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 medium lemons, halved
• Minced chives

Directions

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
• Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
• Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

Ingredients

• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium tomato, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1/3 cup each chopped green, sweet red and yellow pepper
• 1/2 cup water
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 2 tablespoons minced fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper

Directions

• In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Ingredients

• 2 medium ripe pears, diced
• 1/2 cup thinly sliced celery
• 1/2 cup halved seedless red grapes
• 2 tablespoons finely chopped walnuts
• 2 tablespoons lemon yogurt
• 2 tablespoons mayonnaise
• 1/8 teaspoon poppy seeds
• 20 miniature pita pocket halves
• Lettuce leaves

Directions

• In a large bowl, combine pears, celery, grapes and walnuts. In another bowl, whisk yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate 1 hour or overnight.
• Line pita halves with lettuce; fill each with 2 tablespoons pear mixture.

Ingredients-Serves 16

1 cup white sugar

½ cup butter, softened

2 large eggs

2 tablespoons vegetable oil

1 cup sour cream

½ cup milk

1 tablespoon grated lemon zest

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

2 cups fresh blueberries

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.

Step 2

Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.

Step 3

Whisk flour, baking powder, baking soda, and salt in a small bowl.

Step 4

Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.

Step 5

Spoon batter into prepared muffin cups.

Step 6

Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

Ingredients

• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons ground cumin
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1-1/2 cups salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 8 corn tortillas (6 inches)
• 2 cups shredded reduced-fat Mexican cheese blend, divided
• Optional: Shredded lettuce, chopped tomatoes, plain Greek yogurt and chopped fresh cilantro

Directions

• Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through.
• Spread 1 cup meat mixture into a greased 13×9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture.
• Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings.

Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.