Baked Penne with Chicken, Spinach and Mushrooms

This dinner was a real hit! Luckily, this recipe makes enough for two casseroles--one for now, and one you can freeze for later. I plan to make this recipe again, substituting the spinach for peas, sun-dried tomatoes, or a variety of other vegetables.

4 tablespoons butter
coarse salt and ground pepper
1 pound whole wheat penne
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups skim milk
10 ounces white mushrooms, trimmed and thinly sliced
10 ounces frozen spinach, thawed and drained
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

Season chicken with salt and pepper. I cooked the chicken on my George Foreman grill, but if you don't have one of those, feel free to cook in a skillet over medium heat. The fillets should take about 3-5 minutes per side, depending on thickness. Place cooked chicken fillets on a paper towel and let cool, about 5 to 10 minutes. Cut the fillets lengthwise into slices, then crosswise.

In a heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and spinach; cook 1 minute. Off heat, gradually stir in provolone.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

To prepare the frozen casserole, preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Lamb Chops with Curried Broccoli and Yogurt Sauce

The yogurt sauce paired nicely with the savory and spicy flavors of the lamb and broccoli. You can also use cauliflower or potatoes instead of the broccoli if you prefer.

1 cup basmati rice
1/2 cup plain low-fat yogurt
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Coarse salt and ground pepper
1 pound fresh broccoli
2 medium onions, halved and thinly sliced
2 tablespoons olive oil
2 teaspoons curry powder
8 (3 to 5 ounces each) lamb chops

Preheat oven to 475 degrees. In a small bowl, combine yogurt, lemon juice, and garlic. Season with salt and pepper then set aside. Cook rice according to package and set aside.

Break broccoli into large florets; place on a rimmed baking sheet with onions. Sprinkle with oil and curry powder. Season with salt and pepper; toss to coat. Roast, tossing occasionally, until tender and browned in spots, 25 to 30 minutes.

Heat a large skillet over medium-high heat; sprinkle 1 teaspoon salt evenly in the bottom of skillet. Add lamb chops, and cook on both sides, 2 to 4 minutes per side for medium-rare. Serve lamb with rice, broccoli and yogurt sauce.

Beef Kebabs with Feta-Lemon Dipping Sauce

These skewers would also work well with chicken or lamb, as well as beef! The feta-lemon dipping sauce was particularly good. Feel free to add vegetables (such as tomatoes and bell peppers) to the skewers.

1 1/2 pounds beef, trimmed and cut into equal cubes (about 1 inch each)
8 thin lemon wedges
1/4 cup olive oil
3 tablespoons fresh lemon juice
4 garlic cloves, minced
Coarse salt and ground pepper
2 ounces feta cheese
2 tablespoons water

Heat grill to high. Assemble 4 long skewers, alternating 5 beef cubes with 2 lemon wedges on each. Arrange skewers in a nonmetallic dish.

In a small bowl, whisk together oil, 2 tablespoons of lemon juice, and garlic. Pour marinade over skewers; turn to coat. Let stand at least 30 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.

Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Otherwise, you can place the skewers under the broiler if you are an apartment-dweller without a grill!

While the skewers are cooking, puree the feta, remaining lemon juice, and water. Season with freshly ground pepper and coarse salt.

Seared Steak with Creamed Spinach and Slow-Roasted Tomatoes

I loved this dinner! It was very filling and provided a very colorful (not to mention flavorful!) plate. The spinach in particular was a big hit--even if it was low fat!

Kosher salt and ground pepper
4 tomatoes, halved

Extra virgin olive oil
1 white onion, sliced
3 tablespoons all-purpose flour
2 cups skim milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 steaks (4 to 6 ounces each)

Preheat the oven to 325*. Line a cookie sheet with aluminum foil, then place tomato halves, cut side up, on the tray. Drizzle extra virgin olive oil over the tomatoes, then season with salt and pepper. Roast for 60 to 90 minutes, depending on the thickness of the tomatoes.

About 20 minutes before the tomatoes are ready, heat the olive oil oil over medium heat in a medium saucepan. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.

Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.

Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with roasted tomatoes and creamy spinach.

Welsh "Rabbit"

This was a great dinner on those nights when you really don't feel like cooking. It was ready in minutes, and had a nice kick to it. I served it over Jewish Rye (a personal fave), but it would work will with most breads or biscuits.

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard

2 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup porter beer

3/4 cup skim milk (or heavy cream)

1 1/2 cups shredded Cheddar

2 drops hot sauce

4 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in the flour. Whisk constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in the mustard, Worcestershire sauce, salt, and pepper until smooth. Do this gradually so as to avoid any clumping. Add beer and whisk to combine. Pour in the milk (or cream) and whisk until smooth. Gradually add the cheese, stirring constantly, until cheese melts and sauce is smooth--about 5 minutes. Add hot sauce. Pour over toast and serve immediately.

Hearty Black Bean Stew

This was a great meal to make during the work week, because it had the heartiness and thickness of a slowly simmered stew, but it only took me about 30 minutes to prepare. It tasted wonderful, almost like a vegetarian chili, and I served it with sour cream and a baked potato on the side.

1 tablespoon olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper

Heat oil in a large saucepan over medium heat. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, about 8 to 10 minutes.

Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon or fork, until slightly thickened, about 6 to 8 minutes. Season with salt and pepper. Serve beans over rice if desired, although I enjoyed it with just a dollop of sour cream.

Turkey Meatloaf

This is a healthier version of my Mom's meatloaf. Just as delicious, though!

1 1/2 pounds of lean ground turkey

1 cup of low sodium V8 juice

3/4 cup of oats

1 egg, beaten

1/2 cup of chopped onion

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon Worchestershire sauce

Combine all ingredients; mix well. Press firmly into an ungreased load pan. Bake for one hour at 350*. Let stand for 5 minutes before serving.

Hard Cider Cheddar Fondue

This is a perfect meal for chilly fall nights! As a big fan of fondue, this was definitely one of the better recipes I've tried. I ate it with raw veggies (such as broccoli, sugar snap peas, mushrooms, celery and carrots) as well as pieces of salami and baguette. It not only tasted wonderful, but it also filled my apartment with the smells of fall!

1 bottle (12 oz.) hard cider

Low-sodium chicken broth
3 tablespoons Worcestershire sauce
2 garlic cloves, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp cheddar cheese
3 tablespoons corn starch
1/4 teaspoon cayenne pepper
Salt

Pepper

Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.

Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.

Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Do this very slowly and thoroughly, as the cheese will tend to congeal. Stir in cayenne and salt.

Transfer to a fondue pot or double boiler and serve with dippers.

Roasted Sweet Potato Soup with Curried Apples

This was a delicious and interesting take on sweet potato soup. It is very filling, so serve only about a teacup-full as an appetizer. I liked it with "extra" yogurt and curried apple garnish--delish!

2 1/2 pounds sweet potatoes (about 3 or 4)

2 tablespoons extra virgin olive oil

1 medium onion, halved and sliced

Coarse salt and ground black pepper

1 red bell pepper, ribs and seeds removed, thinly sliced

2 jalapeno peppers, ribs and seeds removed, thinly sliced

3 garlic cloves, chopped

4 cups vegetable broth

2 teaspoons white-wine vinegar

1 teaspoon honey

1/4 teaspoon curry powder

1 small tart apple, peeled, cored, and diced

1/4 cup plain yogurt

Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.

Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sweet potato and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.

Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup will have a thick consistency, so if you prefer a thinner soup, add water or a little more broth. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, and a spoonful of yogurt.

Banana Cupcakes with Honey-Cinnamon Frosting

These are like slightly sweeter versions of banana bread. The frosting goes perfectly!

For the cupcakes:

1 1/2 cups whole wheat flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 3 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

For the frosting:

1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes (for mini muffins, it takes about 10 minutes). Remove cupcakes from pan; cool completely on a wire rack.

While the cupcakes cool, work on making the frosting. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Once the cupcakes have cooled, spread the tops with the honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Beef Stroganoff

This is one of those perfect comfort food meals that is sure to warm you up!

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons whole grain Dijon mustard
Cooked whole wheat egg noodles, for serving

Cooking Option A:

In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

Cooking Option B:

preheat the oven to 350 degrees. Follow step 1 below, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours.

As the meat finishes cooking, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles.

Spicy Black Bean Hummus

This hummus is a real crowd pleaser! It works well as a dip or as a spread for sandwiches. Plus, it is quick and easy to prepare! Serve with your favorite veggies or with pita chips for a real Middle Eastern flair.

• 2 garlic cloves, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (roasted sesame seed paste)
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, rinsed and drained
• 1 small jalapeño pepper, chopped (about 2 tablespoons)
• Dash of crushed red pepper
• 2 teaspoons extra-virgin olive oil
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Place garlic in a food processor (or blender); process until finely chopped.

Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth.

Garnish with drizzled olive oil and a dash of red pepper.

Caramelized Onion and Broccoli Quiche

This was a quick way to make a delicious quiche! You can also substitute spinach for the broccoli, and add turkey bacon bits as an alternative. Enjoy with a light salad for any meal!

• 1 box of Betty Crocker pie crust (or any other instant pie crust)
• Cooking spray
• 1 (10-ounce) package broccoli, chopped
• 1/4 cup low-fat sour cream
• 1 cup evaporated skim milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 large egg whites
• 1 large egg
• 3/4 cup caramelized onions (about 3 cups uncooked)
• 1/2 cup shredded reduced-fat Monterey Jack cheese
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Preheat oven to 350°.

Prepare the crust according to the box's directions. Roll out into a large circle, then fit into a 9-inch pie plate coated with cooking spray.

Combine the broccoli and sour cream in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into broccoli mixture. Spoon the broccoli mixture into the bottom of the prepared crust. Add caramelized onions, and top with cheese. Pour the remaining milk mixture over cheese.

Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set. Let quiche stand 10 minutes.

White Wine Braised Chicken

8 chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine

1 sprig fresh rosemary
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
Cooked rice, for serving (optional)

In a skillet with a lid, arrange thighs and season with salt and pepper. Add garlic, wine, and rosemary. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.

Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

Mint and Grapefruit Rum Fizzes

This is a very subtle, yet refreshing, cocktail! The trick is to prepare the grapefruit-infused rum at least 2 weeks ahead of time, if not longer.

For the grapefruit-infused rum:

1 large grapefruit

1 bottle of white rum

Using a vegetable peeler, remove strips of the peel from a large grapefruit and place in the rum bottle. I kept the rum in a glass decanter, and the grapefruit peels added a nice splash of color to the bar! Let it infuse for at least 2 weeks, if not longer.

For the cocktail:

1/3 cup granulated sugar

1/2 cup packed fresh mint leaves, plus sprigs for garnish

3/4 cup white rum

1 cup seltzer water or club soda

ice

Bring sugar and 1/2 cup water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.

For each drink, place 3/4 cup ice in each glass. Add 3 tablespoons of the infused rum, 2 tablespoons of the mint syrup, and 1/4 cup seltzer and pour over ice. Garnish with mint sprigs.

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Stuffed Bell Peppers

3/4 pound of ground beef

4 green bell peppers, halved with seeds/membrane removed

1/2 cup onion, chopped

2 garlic cloves, diced

1 cup cooked rice (I used multigrain, but any rice will do)

1 cup tomato basil sauce

1 tsp. salt

1/8 tsp. ground red pepper

1/2 cup shredded parmesan cheese

1 Tbs. extra virgin olive oil

Preheat oven to 350.

Cook the rice according to directions. Set aside for later use.

Line a baking sheet with aluminum foil. Place bell pepper halves on the tray, cut side up. Sprinkle with kosher salt.

Saute onion and garlic in a little bit of extra virgin olive oil. After they have begun to caramelize, add the ground beef, salt and pepper. Simmer until cooked through. Drain excess fat, then return to pan.

Add cooked rice and tomato sauce to meat mixture, and heat through. Make sure that the rice, meat and tomato sauce are evenly distributed. Stuff each bell pepper (I stuffed each just to the brim, but add more if desired), then replace on baking tray. Bake for 25 minutes, then sprinkle shredded parmesan cheese onto each of the halves. Bake for an additional 5 minutes, or until the cheese has melted.

Whole Wheat Banana Bread

2 cups whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/3 cup butter, softened

2 eggs

1 1/2 cups mashed ripe banana (about 2-3 bananas)

1/3 cup plain low-fat yogurt

1 teaspoon vanilla extract

a dash of ground nutmeg

cooking spray

Preheat oven to 350°.

Combine the flour, baking soda, salt and nutmeg, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.

Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.