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.