Homemade Thin Mints

Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Homemade Do-Si-Dos

Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies
Cookies
2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats (not instant or regular)

Filling
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar

Preheat oven to 350F.
Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.
Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.

Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.

Makes about 48 sandwich cookies.

Homemade Tagalongs

Homemade Tagalongs (a.k.a. Peanut Butter Patties)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen

Oh yummy delicious Samoas!

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

How to make them cookies:

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Grilled Chicken with Warm Mango Salsa

from the biggest loser

Serves 4
231 calories per serving

PAM spray
4 large boneless skinless chicken thighs, about 1-1/2 pounds
Nu-Salt and fresh ground pepper to taste
1 medium red onion, small dice
1 small jalapeno, chopped fine
1 medium tomato, small dice
1 large mango, small dice
juice and zest of 2 limes
2/3 cup chopped fresh cilantro

DIRECTIONS

1. Preheat grill or grill pan over high heat. Spray chicken thighs lightly with PAM and season with Nu-Salt and pepper. Grill about 4 minutes per side, or until just cooked through.

2. Meanwhile, heat a large nonstick pan over med-high heat. Spray with PAM and add onions. Season onions with Nu-Salt and pepper and cook until almost tender.

3. Add jalapeno, tomato and mango to the pan. Cook, tossing often, until just heated through.

4. Add lime juice and zest and cilantro and adjust seasonings, if necessary.

5. Slice chicken and serve with warm salsa. Although no actual salt is called for in this recipe, please add it as you see fit.

Ground Turkey Corn Tacos with Fresh Salsa and Beans

From thebiggestloser.com

Serves 4 two tacos each

Pam Olive Oil Spray
1-1/4 pound organic ground white turkey meat
Salt (sparingly) and freshly ground pepper to taste
1 x 15-ounce can organic black beans, no salt added
9 ounce tub Scotty's Low Sodium Fresh Salsa Verde
Cholula Hot Sauce to taste
1/2 bunch scallions, chopped
2 medium heirloom tomatoes, dice
1/2 white onion, diced
1/2 jalapeno, chopped finely
2/3 cup chopped fresh cilantro
Juice of 2 limes
8 corn tortillas. (used six-inch tortillas)
1/2 cup Fage Greek Yogurt 0% or 2% (used fat free)
1-1/2 cups shredded romaine lettuce
1 avocado, sliced

DIRECTIONS

1. Heat a large saute pan over med-high heat. Spray with Pam and add ground turkey to the pan. Season lightly with salt and pepper and cook stirring to break up meat. When turkey is golden brown and cooked through, add black beans and salsa and continue to cook until hot throughout. Season to taste with Cholula Hot Sauce and stir in scallions.

2. Meanwhile, combine diced tomatoes, onion, jalapeno, cilantro and lime juice. Season to taste with salt and pepper.

3. Over an open flame, char tortillas, flipping once, until each side it slightly blackened. Keep warm.

4. Serve tortillas with turkey mixture, fresh salsa, yogurt, lettuce and sliced avocado.

Nutrient Analysis – per taco
Calories: 240
Fat Calories: 6
Total Fat: 6g
Sat Fat: 1g
Chol: 30mg
Sodium: 65mg
Total Carb: 26g
Fiber: 6g
Sugars: 2g
Protein: 24g
Vitamin A: 25% IUs
Vitamin C: 30%
Calcium: 8%
Iron: 8%

Charred Beef Burgers with Baba Ghanoush and Sweet Potato French Fries

Serves 4

Pam Olive Oil Spray
3 large sweet potatoes, cut into fries about 1/3 inch thick
3 tablespoons fresh thyme leaves
Paprika
Cayenne
Salt (sparingly) and freshly ground pepper to taste
1 medium eggplant
4 Ezekiel Sprouted Hamburger Buns
1-1/2 pounds organic EXTRA lean ground beef, formed into 4 patties
1/4 cup Fage Greek Yogurt, 0% or 2% FAT FREE
1/4 cup Wholemato Spicy Organic Agave Ketchup
1-1/2 teaspoons dijon mustard
1 365 Organic Reduced Sodium Kosher Dill Pickle, chopped
4 slices heirloom tomatoes
4 slices white or red onion
4 leaves romaine lettuce, broken in half

DIRECTIONS

1. Preheat oven to 450 degrees. Line a baking sheet with foil and spray with Pam. Spread cut sweet potatoes out on tray and spray with Pam. Sprinkle with thyme, salt and pepper, paprika and cayenne. Bake until golden and tender, about 35-45 minutes.

2. Meanwhile, char eggplant over an open flame, rotating often to cook evenly, about 25 minutes. Skin should be completely black and flesh should be cooked through; place in a bowl and cover tightly with plastic to steam off skin. After about 5-10 minutes, remove charred skin leaving behind the flesh. Chop eggplant, mix with 1/2 of the yogurt and season with salt and pepper.

3. Preheat a grill over high heat. Split buns in half and spray split surface lightly with pam. Season burger patties lightly with salt and pepper. Add buns and burgers to grill. Allow buns to char slightly and remove. Cook burgers about 3 minutes per side for rare.

4. Meanwhile, in a small bowl, combine remaining yogurt with ketchup, mustard and chopped pickles. To serve spread bottom bun with some of the eggplant mixture. Place burger on top and spoon 1/4 of ketchup mixture on top of beef. Top with tomatoes, onion and lettuce and bun top. Repeat with remaining burgers and serve with sweet potato french fries.

Nutrient Analysis – per serving
Calories: 270
Total Fat: 5g
Sat Fat: 1.5g
Chol: 60mg
Sodium: 340mg
Total Carb: 30g
Fiber: 8g
Sugars: 12g
Protein: 27g
Vitamin A: 360% IUs
Vitamin C: 45%
Calcium: 8%
Iron: 20%

Biggest Loser whole wheat pizza

Serves 8

1 teaspoon molasses
1-1/2 cups warm water (about 110 degrees Farenheit)
1 tablespoon active dry yeast
2 teaspoons extra virgin olive oil
1 teaspoon salt
3-1/2 cups whole wheat flour plus extra for rolling/kneading
2 cups Veggie Marinara Sauce
1/2 cup chopped fresh basil
4 oz. reduced fat mozzarella
1/4 cup grated Parmigiano-Reggiano

DIRECTIONS

1. In a large bowl, dissolve molasses in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the additional whole wheat flour, if necessary, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 5 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 4 pieces. Form each into a tight ball. Let rise for about 45 minutes, until doubled.

4. Preheat the oven to 550 degrees F (220 degrees C) with pizza stone in oven. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a pizza peel with cornmeal. Dock dough with a fork. Slide dough onto pizza stone in the oven and bake for 2-3 minutes. Remove from oven and spread about 1/2 cup sauce on baked dough leaving a 1/2-1 inch border. Sprinkle sauce with basil. Mix cheeses together and sprinkle 1/4 of the mixture over the sauce. Slide pizza back onto the pizza stone in the oven and bake 4-5 more minutes, or until cheese is golden brown and bubbling and crust is brown and crispy. Repeat with remaining dough to 3 times to make 4 pizzas total. Allow to cool for about 2 minutes, cut into wedges with a pizza wheel and serve.

Nutrient Analysis – per serving
Calories: 320
Fat Calories: 60
Total Fat: 7g
Sat Fat: 2g (10% of calories which is BL limit for Sat Fat calories)
Chol: 5mg
Sodium: 610mg
Total Carb: 53g
Fiber: 8g
Sugars: 2g
Protein: 15g

Biggest Loser "fried" Chicken

Serves 8

2 pounds chicken tenders
1 quart lowfat buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 teaspoons paprika
1 Tablespoon + 1 teaspoon organic seasoning Salt
1 tablespoon ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil

DIRECTIONS

1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.

2. Drain and blot with paper towels to remove excess buttermilk.

3. Meanwhile, preheat oven to 325 degrees Farenheit.

4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.

5. Increase oven heat to 450 degrees Farenheit.

6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.

7. Dredge drained and blotted chicken tenders in seasoned starch.

8. Next, coat dredged tenders thoroughly with beaten egg whites.

9. Last, dip tenders in toasted panko to fully coat.

10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.

11. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.

For Eight Servings
Nutrient Analysis – per serving
Calories: 270
Fat calories: 40
Total Fat: 4g
Sat Fat: 1g
Chol: 65mg
Sodium: 210mg
Total Carb: 27g
Fiber: 2g
Sugars: 4g
Protein: 28g

Rocco's Chicken Ceaser Salad

from the Biggest Loser

291 Calories/Serving

Yield: Serves 4

Ingredients

• Pam spray
• 4 large garlic cloves, 3 of them chopped
• 4 slices Ezekiel Bread
• 4 boneless skinless chicken breasts, about 1-1/3 pounds
• Nu-Salt and freshly ground pepper to taste
• 1 cup fat-free sour cream
• 1 tablespoon Dijon mustard
• juice and zest of 2 lemons
• 2 tablespoons grated pecorino-romano
• 1 large head romaine, cleaned and cut into bite-size pieces

Instructions

1. Preheat oven to 350
2. Place bread on a baking sheet and bake until golden brown and very crisp, about 8 minutes
3. Lightly bruise 1 whole garlic clove and rub it over the surface of each piece of bread
4. Cut bread into 1-inch cubes and set aside
5. Meanwhile, preheat a grill or grill pan over high heat
6. Season chicken breasts with Nu-Salt and pepper and spray lightly with Pam
7. Grill about 4 minutes per side, or until charred on the outside and just cooked through
8. Remove from grill and keep warm, Slice
9. Meanwhile, together the 3 chopped garlic cloves with the fat-free sour cream, Dijon mustard, lemon juice and zest and pecorino
10. Season with freshly ground black pepper and Nu-Salt
11. To serve, toss together the romaine with the sliced chicken, dressing and croutons
12. Adjust seasoning, if necessary
13. Although no actual salt is called for in this recipe, please add it as you see fit

Spinach Dill Pie

From Marthastewart.com

Ingredients

Serves 6 to 8

* 10 ounces spinach, well washed, tough stems removed
* 1 tablespoon unsalted butter
* 1 onion, diced into 1/4-inch pieces
* 2 cloves garlic, minced
* 1 cup low-fat ricotta cheese
* 2 large whole eggs
* 2 large egg whites
* 2 tablespoons finely chopped fresh flat-leaf parsley
* 1/4 cup chopped fresh dill
* 1 cup grated Parmesan cheese (about 2 ounces)
* 1/4 teaspoon cumin
* 1/2 teaspoon coarse salt
* 1/4 teaspoon freshly ground pepper
* 8 sheets phyllo dough, thawed
* Cooking spray

Directions

1. Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.
3. Dampen a large kitchen towel with water; squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving a slight overhang.
4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.

Greek-Style Quinoa Burgers

From Marthastewart.com


Ingredients

Serves 4

* 1/2 cup rinsed quinoa
* 1 medium carrot, cut in large chunks
* 6 scallions, thinly sliced
* 15 ounces great northern beans, drained and rinsed
* 1/4 cup plain dried breadcrumbs
* 1 large egg, lightly beaten
* 1 tablespoon ground cumin
* Coarse salt
* Ground pepper
* 2 tablespoons olive oil
* 1/2 cup plain nonfat Greek yogurt
* 1 tablespoon fresh lemmon juice
* 4 pitas (each 6 inches)
* 1/2 English cucumber, thinly sliced diagonally

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Lighter Eggplant Parmesan

from marthastewart.com

ingredients

Serves 4

* 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1 cup fat-free (skim) milk
* 3 tablespoons all-purpose flour
* 2 garlic cloves, minced
* 1 cup homemade or best-quality store-bought marinara sauce
* 1/2 cup grated part-skim mozzarella
* 1/3 cup grated Parmesan

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
3. Spread cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Healthy Mac and Cheese

From MarthaStewart.com

Ingredients

Serves 6

* 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
* 1 cup Homemade Chicken Stock
* 1 1/2 cups nonfat milk
* Pinch of freshly grated nutmeg
* Pinch of cayenne pepper
* 3/4 teaspoon coarse salt, plus more for water
* Freshly ground black pepper
* 1 pound elbow macaroni
* 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
* 1/2 cup part-skim ricotta cheese
* 4 tablespoons finely grated Parmesan cheese (1 ounce)
* 2 tablespoons fine breadcrumbs
* 1 teaspoon olive oil
* Olive-oil cooking spray

Directions

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
3. Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
4. Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Healthy Macaroni and Cheese

Healthy Macaroni and Cheese

* 1 16 oz. package whole grain or whole wheat macaroni, such as Barilla
* 1 Tbsp. olive oil
* 2 Tbsp. butter
* 1/2 cup chopped onion
* 1 red pepper, diced finely
* 1 orange pepper, diced finely
* 1 medium zucchini, diced finely
* 3 Tbsp. white whole wheat flour (such as King Arthur)
* 1 12 oz can nonfat evaporated milk
* 1 cup low-sodium vegetable broth
* 1 cup shredded low-fat cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/2 cup chopped dry-roasted salted almonds
* 2 cups seasoned croutons
* salt and pepper to taste

Spray a 13 x 9 pan with nonstick cooking spray. Cook macaroni according to package directions. Drain. Transfer to a large bowl and set aside.

Heat olive oil and butter in a large skillet over medium high heat. Add onion, peppers and zucchini. Cook until vegetables are soft, about 8-10 minutes. Season with salt and pepper.

Sprinkle flour over vegetables and stir until well combined. Add evaporated milk and vegetable broth. Bring to a boil, then turn down heat and let the mixture simmer until thickened, about 5 minutes. Stir in cheeses until melted.

Pour vegetable cheese sauce over macaroni. Fold in until well combined. Transfer to prepared 13 x 9" pan.

Put almonds and croutons in a food processor fitted with metal blade. Process until mixture is fine crumbs. Sprinkle on top of macaroni and cheese. Bake at 350 for 10-15 minutes until heated through.

Mediterranean Chicken Salad

From allrecipes.com

INGREDIENTS

* 1 1/2 cups sun-dried tomato and oregano salad dressing
* 4 skinless, boneless chicken breast halves
* 2 red bell peppers, halved and seeded
* 1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
* 1 cup black olives, drained
* 4 ounces feta cheese, crumbled
* 1/2 cup sun-dried tomato and oregano salad dressing

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DIRECTIONS

1. In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
2. Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
3. Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
4. Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.