Sausage Rigatoni Bake

Sausage
3 ounces extra-lean ground pork
1/2 teaspoon fennel seeds
1/2 teaspoon dried parsley
1/4 teaspoon red-pepper flakes
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Pinch of salt

Rigatoni and Sauce
3/4 cup whole-wheat rigatoni
2/3 cup thin, 1”-long red or yellow bell pepper strips
1 cup canned crushed tomatoes
1 tablespoon no-salt-added tomato paste
1 tablespoon water
1 1/2 teaspoons dried oregano
1/2 teaspoon honey
1/4 teaspoon garlic powder
2 teaspoons grated reduced-fat Parmesan cheese Preheat the oven to 400°F.

To prepare the sausage: Combine the pork, fennel seeds, parsley, pepper
flakes, Italian seasoning, garlic powder, and salt. With clean hands or a fork,
mix well.

Place a medium nonstick skillet over medium-high heat until it is hot enough
for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan
from the heat to lightly mist with olive oil spray.

Add the sausage to the pan. Cook, breaking it into large chunks with a
wooden spoon, for 3 to 5 minutes, or until no longer pink. Remove from the
pan and cover to keep warm.

To prepare the rigatoni and sauce: Lightly mist a 2- to 3-cup baking dish with
olive oil spray. Set aside.

Cook the pasta according to package directions. Drain and set aside.
Meanwhile, return the skillet to the heat, add the pepper strips, and cook 3
to 5 minutes until tender. Add the reserved sausage. Add tomatoes, tomato
paste, water, oregano, honey, and garlic powder. Stir to mix well. Add the
reserved pasta. Transfer to the prepared baking dish. Sprinkle evenly with the
cheese. Cover with aluminum foil.

Bake for 10 minutes. Remove the aluminum foil. Bake for 5 minutes, or until
heated through and the top is starting to brown. Let stand for 5 minutes before
serving.

New Orleans Rubbed Chicken with Apricot Mustard sauce

NEW ORLEANS RUBBED CHICKEN WITH APRICOT MUSTARD SAUCE

Ingredients:

1	tablespoon dried thyme
1/2	tablespoon ground black pepper
1	teaspoon garlic powder
1/2	teaspoon cayenne, to taste
1/8	teaspoon salt
4	small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1	teaspoon extra virgin olive oil
1/3	cup apricot 100% fruit preserves
2	tablespoons spicy brown mustard
Instructions Preheat the grill to high heat. In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend. Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken. Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside. Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top. Makes 4 servings

Thai Turkey Wraps

ngredients

• 1.25 lbs JENNIE-O TURKEY STORE® Extra Lean ground turkey (1 package)
• 1 head of Boston leaf lettuce
• 1 carrot, peeled and minced
• 1 clove of garlic, chopped
• 1 tsp fresh ginger, minced
• Juice of four limes
• 2 tsp Sriacha chili sauce
• 1/2 bunch cilantro, chopped
• 1 bunch green onions, chopped
• Garnish:
• 1 red pepper, minced
• 1/2 cucumber, deseeded and julienned
• 2 tbsp roasted cashews, chopped

Directions
1. Cook turkey in skillet till no longer pink, then transfer to a dish and cool in refrigerator. Remove core from head of lettuce, then wash and dry leaves. Combine next 7 ingredients (carrots through green onions) in a bowl, then stir in cooked and chilled Jennie-O turkey. Arrange lettuce leaves on the outer rim of a serving plate. Spoon turkey mixture onto the center of each lettuce leaf to create wraps. Garnish with peppers, cucumber and cashews.

Mini Chipoltle-Spiced Turkey Meatloaves

Ingredients
• FOR MEAT LOAF:
• 1 small yellow onion, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 1 stalk of celery, coarsely chopped
• 2 chipotle peppers (canned in adobo sauce)
• 1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
• 1/2 cup quick cooking oats
• 2 egg whites
• FOR TOPPING:
• 1/4 cup fat free and sugar free ketchup
• 1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
• 1 tablespoon brown sugar substitute (such as Splenda® Brand)

Directions
1. From the Jennie-O Turkey Store kitchens
2. 
   
3. Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.
4. 
   
5. Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving. Makes 9 mini loaves.
6. This Recipe is Biggest Loser approved

Serve with mashed sweet potatoes and salad

Spicy Ground Turkey Kabobs

Ingredients
• 1 1/4 lb JENNIE-O TURKEY STORE® Lean Ground Turkey (7% fat)
• 1/2 cup very finely chopped yellow onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped fresh mint
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 (12-inch) skewers
• 
  
• 3/4 cup plain low-fat yogurt
• 1/4 cup Dijon mustard
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chopped garlic
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cumin
• Garnish: Fresh chopped cilantro, mint of Italian parsley, for garnish

1. By Cheryl Forberg, RD
2. 
   
3. These moist little nuggets are loaded with flavor and so is the addictive sauce. Don't let the list of ingredients intimidate you. This recipe is quick and easy.

Directions
1. For the Kabobs: Preheat the oven to 400°F. Place the kabob ingredients in a large mixing bowl. Mix well with a rubber spatula or with clean hands. There will be about 21/2 cups of mixture. Form mixture into balls, directly onto the skewers. Meatballs should be approximately 11/2 inches across with the skewer running through the middle. Leave about 1/2 inch in between each meatball. Place skewers on a nonstick baking sheet. Skewers should be evenly spaced and not touching. Bake for approximately 10-12 minutes or until no longer pink, juices run clear and meatballs reach an internal temperature of 165°F; turn meatballs once halfway through cooking. Prepare the sauce while the kabobs are baking.
2. 
   
3. For the Sauce: Combine all sauce ingredients in the bowl of a food processor or blender. Blend until smooth.
4. Sauce should be the consistency of thick cream.
5. 
   
6. To Serve: Place one skewer on each plate. Drizzle with 1 tablespoon sauce and sprinkle with fresh herbs. Serve with a cucumber or tomato salad and hummus. Pass any extra sauce for dipping.
7. 
   
8. For Leftovers: Try a kabob sandwich. Place 3 meatballs in the pocket of whole wheat pita bread. Top with shredded lettuce, tomato slices and drizzle with yogurt sauce.

Black Bean Turkey Chili

Ingredients
• 1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
• 1 cup coarsely chopped onion
• 1 red bell pepper, cut into 1/4-inch cubes
• 2 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced (optional)
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon ground cinnamon
• 2 (16-ounce) cans of low sodium whole tomatoes, drained and coarsely chopped
• 1 (16-ounce) can black beans, drained and rinsed
• 8 ounce tomato sauce
• 1/4 cup fresh cilantro, chopped
• 4 tablespoons low fat shredded Cheddar cheese

1. From the Jennie-O Turkey Store kitchens

Directions
1. In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese. Makes about 10 cups.

Mexican Rollup

Ingredients
• nonstick cooking spray
• 1 (1.25-pound) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
• 5 (7 to 8-inch) whole wheat flour tortillas
• 5 tablespoons fat-free sour cream
• 2 cups shredded romaine lettuce
• 2 cups seeded, chopped tomato
• 1 cup salsa

1. From The Biggest Loser Cookbook

Directions
1. Place a nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon 3 to 5 minutes or until lightly browned and no longer pink. Transfer to a plate. Cover to keep warm. Return the pan to medium heat. Place tortillas, one at a time, in the pan. Cook 30 seconds per side or until warm. Transfer to serving plate. Starting at one side of each tortilla, spread 1 tablespoon sour cream evenly over two-thirds of tortilla. Divide cooked turkey on top of sour cream. Top each tortilla with equal amounts of lettuce, tomato, and salsa. Sarting at filled side, roll up each tortilla. Serve immediately.
2. 
   
3. This recipe is Biggest Loser approved
4. 
   
5. Makes 5 servings
6. 
   
7. Per serving:

5 spice turkey noodle bowl

Ingredients
• 2 teaspoons extra virgin olive oil
• 1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
• 2 teaspoons Chinese Five Spice Powder, divided
• 8 ounces fresh button or shitake mushrooms, thinly sliced
• 1 teaspoon fresh minced garlic
• 1 (32-ounce) package reduced sodium and fat free chicken broth
• 2 tablespoons sweet chili sauce
• 8 ounces whole wheat Udon noodles or whole wheat spaghetti
• 1/2 cup thinly sliced fresh green onions

Directions
1. From the Jennie-O Turkey Store kitchens -
2. In a large saucepan, heat 1 teaspoon oil over medium-high heat. Add ground turkey and cook and break apart until lightly browned and cooked through,about 8 minutes. Stir 1 teaspoon of the Chinese Five Spice Powder into the turkey. Remove turkey from the pan and set aside. In the same saucepan, in the remaining oil, cook the mushrooms until softened and the liquid has evaporated. Add fresh garlic and remaining Chinese Five Spice Powder. Cook and stir for 1-2 minutes or until garlic is softened and the spices are fragrant. Add chicken broth, cooked turkey and sweet chili sauce to the saucepan. Cook over medium heat until warmed through, about 10 minutes.
3. 
   
4. Meanwhile, prepare noodles as package directs, omitting any salt and oil. To serve, place 3/4 cup of noodles into each of 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onions to garnish. Serves 6.
5. This recipe is Biggest Loser approved

Pork Stir-fry with garlic broccoli

Makes 4 servings

3 cups broccoli, cut into 1” pieces
3/4 cup fat-free reduced-sodium chicken broth
½ cup chopped scallions
2 tablespoons chopped garlic
2 tablespoons peeled chopped fresh ginger
2 teaspoon olive oil
1 cup chopped yellow onion
1 red bell pepper (halved, seeded and diced)
1 lb boneless pork tenderloin (cut into ½” x 2” strips)
1 tablespoon low-sodium soy sauce
1 tablespoon sesame seeds

Steam broccoli for about 2 minutes, till bright green but still firm. Rinse with cold water to stop cooking. Drain and set aside.

In a food processor, pulse the following until minced: ¼ cup chicken broth, scallions, garlic and ginger. Set aside.

Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add onion and pepper. Sauté 5 minutes or until just tender. Transfer to bowl and cover with towel to retain heat.

Add 1 teaspoon olive oil to pan over medium-high heat. Add scallion mixture and sauté about 1 minute, stirring. Add pork strips and soy sauce, and sauté 4 minutes or until pork is nearly cooked.

Add remaining ½ cup chicken broth and bring to a boil. Add broccoli to skillet and stir until broccoli is cooked through, about 3 minutes. Add onion and pepper back to pan.

Garnish with sesame seeds

Black Bean Burritos

Makes 8 servings

1 tablespoon olive oil
1 ½ cups chopped yellow onion
1 green bell pepper, finely chopped
1 cup Muir Glen canned fire-roasted chopped tomatoes or 1 cup tomato sauce
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon chopped fresh oregano or ½ teaspoon dried
1 teaspoon salt and additional to taste
1 cup fat-free, low-sodium chicken or vegetable broth
3 cups cooked black beans or 2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh cilantro
Ground black pepper to taste
1 teaspoon red chile flakes (optional)
8 La Tortilla Factory whole grain tortillas (7" diameter)
1 cup shredded low- or reduced-fat Cheddar cheese
1 cup tomato salsa
2 tablespoons chopped scallions

Add the olive oil to a 3-quart saucepan over medium heat.

Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

Remove from the heat and discard the bay leaf.

Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chile flakes, if desired. Keep the bean mixture warm.

Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.

Sprinkle each warm tortilla with 2 tablespoons of the cheese. Top with ½ cup hot bean filling in the center of each tortilla.

Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge.

Place 1 burrito, seam side down, on each of 8 plates. Top with salsa and scallions.

Alternatively, you can assemble fewer burritos and refrigerate extra bean mixture for assembly later.

The beans are also great for breakfast, served with scrambled eggs and salsa.

veggie lasagna

serves 8

Ingredients
2 large zucchini (about 1 pound), ends trimmed, thinly sliced lengthwise
3 links (about 4 ounces each) lean turkey Italian sausage
1 red bell pepper or roasted red bell pepper, diced
1 cup diced yellow onion
1 teaspoon minced garlic
1 cup low-fat marinara sauce
2 egg whites
1 (15-ounce) container fat free ricotta cheese
2 teaspoons Italian herb seasoning
1/2 teaspoon ground black pepper
2/3 cup shredded low-fat mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions
Preheat the oven to 325 degrees Fahrenheit. Lightly coat an 8" x 8" baking pan with olive oil cooking spray. Set aside.

Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on the baking sheet. Spray them lightly with olive oil cooking spray. Broil (or grill) the zucchini for about 8 minutes, or until tender and very lightly browned. Set aside to cool.

To prepare the meat sauce, cook the sausage in a nonstick skillet over medium-high heat for about 3 minutes, stirring occasionally with a wooden spoon to break up any clumps. Add the bell pepper, onion, and garlic, and cook for about 4 minutes longer, until the meat is no longer pink. The juices should be cooked dry. Stir in the marinara sauce and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring frequently. The sauce will be very thick.

Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning, and black pepper until well combined.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan. Layer on half of the zucchini slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Sprinkle with Parmesan cheese. Bake for about 40 minutes, or until bubbly and lightly browned. Let stand for 5 minutes before serving.

http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

zucchini pasta

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup fresh tomato sauce (optional)

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

Yield: Serves four

Advance preparation: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.

beef and winter veggie stew

Ingredients

• 1 lb Angus beef stew meat,cut into 1/2-inch pieces
• 1 tbsp canola oil
• 1/2 cup chopped onion
• 1 tsp paprika
• 2 cloves minced garlic
• 2 med parsnips,peeled,chopped
• 1 med carrot,peeled,chopped
• 1-1/2 cups winter squash,peeled,chopped
• 1 lg sweet potato,peeled,chopped
• 1 8-3/4 oz can whole kernel corn,undrained
• 4 tsp beef bouillon granules
• 1/4 tsp cayenne pepper
• 3 cups water
• 2 cups fresh washed spinach,torn into pieces

Cooking Instructions

In lg skillet,brown 1/2 of the meat in oil. Remove,set aside. Brown remaining meat w/ onion,paprika and minced garlic. In a 4-quart slow cooker, place parsnips,carrots,squash,sweet potato and undrained corn. Add all the meat and onion mix to cooker. Sprinkle w/ bouillon granules and cayenne pepper. Pour water over all. Cover,cook on low setting for 10-11 hrs or on high setting for 5-5-1/2 hrs. Just before serving,add spinach,stir until slightly wilted.

ham and lentils

from aol.com recipes

Ingredients

• 1 cup brown lentils,rinsed,drained
• 1 cup chopped celery
• 1 cup sliced carrots
• 1/2 cup chopped onion
• 4 cups water
• 1-1/2 tsp chicken bouillon granules
• 1/2 tsp lemon peel
• 1/4 tsp cayenne pepper
• 2 cloves minced garlic
• 1 cup reduced-fat lean ham,chopped
• 2 cups fresh spinach

Cooking Instructions

In 4-quart slow cooker,combine lentils,celery,carrots and onion. Stir in water,bouillon granules,lemon peel,cayenne pepper and garlic. Cover,cook on low for 7-8 hrs or on high for 3-1/2-4 hrs.the last 10 min turn to high heat setting,(if using low heat setting,) Add ham,cover,cook for 10 min,stir in spinach and serve.

Devilishly Delicious Chocolate Cupcakes and chocolate buttercream frosting

http://www.verybestbaking.com/products/chocolatier/recipes/detail.aspx?ID=139823

Ingredients:

• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1 cup all-purpose flour
• 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup water
• 1 cup packed light brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1/2 cup (1 stick) butter, softened
• 1/4 teaspoon vanilla extract
• 1 1/3 cups powdered sugar

Directions:
FOR CUPCAKES:
PREHEAT oven to 350º F. Paper-line 14 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, cocoa, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Frost with Bittersweet Chocolate Buttercream Frosting.

FOR BITTERSWEET CHOCOLATE BUTTERCREAM FROSTING:
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at at a time, to desired consistency. Makes 1 1/2 cups.