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.

Turkey Sloppy Joes

This is a healthy version of the comfort food favorite!

2 teaspoons extra virgin olive oil

1 white onion, chopped

12 ounces lean ground turkey

1/2 cup bottled steak sauce

1/2 cup ketchup

salt and pepper, to taste

Heat oil in skillet to medium-high heat. Sauté onion until it just turns soft. Add turkey, salt and pepper to taste; sauté 5 to 7 minutes. Stir in steak sauce and ketchup. Heat through; serve on toasted whole-grain rolls.

Spinach Baked Burritos

This is a great source of protein that satisfies your burrito cravings!

4 wheat tortillas

1 cup reduced-fat shredded cheddar cheese

1 1/2 cup chunky salsa

1 can fat-free refried beans

1 can pinto beans

10 ounces frozen spinach

fat free sour cream, to taste

guacamole, to taste

Preheat the oven to 350°.

Cook the spinach according to the packaging, then set aside.

Combine the salsa, refried beans and pinto beans in a large bowl. Gently spoon the mixture into each of the tortillas. Spoon 1/4 of the spinach into each of the tortillas, sprinkle generously with shredded cheese then roll/fold accordingly. Gently place the tortillas in an oven-safe casserole dish, and top with remaining cheese. Bake 10-15 minutes. Serve with sour cream and guacamole.

Bacon Macaroni and Cheese

This is a great grown-up version of mac 'n cheese: it satisfies your comfort food craving, while still being a respectable gourmet meal.

• 3 1/4 teaspoons salt, divided
• 12 ounces whole wheat penne pasta
• 4 teaspoons all-purpose flour
• 1 1/2 cups skim milk, divided
• 2 cups finely shredded reduced fat sharp cheddar cheese, divided
• 1/4 cup sliced red onions
• 1 teaspoon hot sauce
• 1/4 teaspoon pepper
• 4 slices turkey bacon, cooked and crumbled
• Cooking spray

Preheat the oven to 350°.

Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart oven-safe dish coated with cooking spray; top with 1/2 cup cheese. Bake 10-15 minutes.