Massaged Kale and Craisin Salad with Feta Cheese

YIELD: SERVES 6

INGREDIENTS

• 1 bunch kale
• 3/4 teaspoon coarse kosher salt or sea salt
• 1/4 cup finely diced red onion
• 1/2 cup dried cranberries/craisins
• 3/4 cup small-diced apple
• 1/3 cup toasted sunflower seeds
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sugar
• 1/3 cup crumbled Feta cheese

DIRECTIONS

1. Wash the kale and pat it dry. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.
2. Place the kale ribbons in a large mixing bowl. Add the salt and massage it into the kale with your hands for two minutes. You’ll notice the kale start to turn a darker green and the texture of the kale will begin to soften a bit.
3. Toss in the red onions, craisins, apples, and sunflower seeds. In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss. Sprinkle feta cheese over the top and serve. The salad can be refrigerated for up to a day before serving (if doing this, I would suggest refrigerating the salted kale separately from the other ingredients and tossing the salad together an hour or two before serving).

Black Bean and Sweet Potato Burritos

YIELD: MAKES ABOUT 6 BURRITOS

INGREDIENTS

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

DIRECTIONS

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Coconut Curry Soup

INGREDIENTS

• 2 tablespoons olive oil
• 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
• Salt and pepper for seasoning
• 1/2 cup chopped yellow onion (about 1/2 medium onion)
• 1 red bell pepper, finely chopped
• 2 cups low-sodium chicken broth
• 1 can (14-ounces) unsweetened light coconut milk
• 1 tablespoon fish sauce
• 1/8 teaspoon cayenne pepper or more to taste
• 1 tablespoon brown sugar
• ½ tablespoon curry powder
• 1 tablespoon fresh lime juice (about 1 medium lime)
• ¼ cup fresh cilantro
• 3-4 cups hot, cooked rice for serving

DIRECTIONS

1. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
2. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
3. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

NOTES

Make Ahead Instructions: Follow the recipe through the step through the first paragraph. Transfer the chicken/onions/peppers to a slow cooker. Add the remaining ingredients (except the lime juice, cilantro and rice). Cook on low for 6-8 hours. Stir in lime juice and cilantro. Serve over rice.

Cornbread and Fluffy Honey Butter

Note: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious. 

INGREDIENTS

Cornbread:
• ½ cup cornmeal
• 1 ½ cup flour (see note)
• 2/3 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup oil
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 1 ¼ cup milk
Honey Butter:
• 2 sticks butter, softened
• 1/2 cup honey
• 1/2 cup marshmallow fluff

DIRECTIONS

1. For the cornbread, add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
2. For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Turkey Meatball Spinach Tortellini Soup

ethan a 9...jackson a 10....kevin once a month twice in winter...made 1.30.15

Skinnytaste.com
Servings: 6 • Size: 1 1/2 cups • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 9 g • Carb: 26 g • Fiber: 3 g • Protein: 20 g • Sugar: 3 g
Sodium: 1064 mg • Cholesterol: 89 mg 

Ingredients:

For the Meatballs:

• 10 oz 93% ground turkey
• 2 tbsp seasoned whole wheat breadcrumbs
• 2 tbsp grated parmesan cheese (Parmigiano Reggiano)
• 2 tbsp parsley, finely chopped
• 1 large egg
• 1 clove garlic, minced
• 1/8 tsp kosher salt

For the soup:

• 1/2 tbsp unsalted butter
• 2 stalks of celery, chopped
• 1 small onion, chopped
• 1 large carrot, peeled & chopped
• 2 cloves of garlic, minced
• 4 (14.5 oz) cans reduced sodium chicken broth (I used Swansons)
• 1 small Parmigiano-Reggiano rind (optional)
• 9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
• 3 cups loosely packed baby spinach
• fresh grated Parmigiano-Reggiano for topping

Directions:

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.

In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth and parmesan rind and increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.

Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

Slow Cooker French Dip Sandwiches with Caramelized Onions

Servings: varies • Size: 1 sandwich (see below) • Old Points: 6 • Points+: 8 pt 
Calories: 308 • Fat: 9 g • Carb: 31 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 620 mg  • Cholest: 40 mg 

Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.

Ingredients:

For The Beef:

• 3 to 4 lb lean beef round roast, trimmed 
(top round roast or and eye of round roast)
• 1 tbsp minced garlic, minced 
• 1 tbsp fresh rosemary (or 1 tsp dry)

• 1 tbsp fresh thyme (or 1 tsp dry)

• 1 tsp kosher salt
• 1/2 tsp ground black pepper

• 2 to 3 (14.5 oz) cans Swanson's low-sodium beef broth

• 1 tsp Worcestershire sauce
• 10 whole peppercorns
• 1 bay leaf
• 1/2 large onion, cut into chunks

For the Caramelized Onions (makes about 1 cup):

• 
1/2 tablespoon extra-virgin olive oil
• 3 large onions, thinly sliced
• 1/2 tsp Kosher salt

For the Peppers (makes about 2 cups):

• 1 large red bell pepper, cored, seeded and sliced into strips
• 
1 large green bell pepper, cored, seeded and sliced into strips

For the Sandwich:

• 
Sargento Reduced Fat Provolone or Mozzarella Slices 

• whole wheat baguette or rolls, cut into 2 oz pieces



Directions:



In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast until it just cover the meat. If the broth doesn't cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns and bay leaf to the broth. Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.An hour before the meat is done, prepare the onions and peppers. In a large nonstick skillet heat the oil over medium heat. Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.

Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.

CRANBERRY BRIE BITES

• 
• 
  
• Prep Time 15 min
• Total Time 30 min
• Servings 24

Cranberry Brie Bites

1 

package (17 1/4 ounces) frozen puff pastry, thawed

1/2 

lb Brie cheese

1 

cup cranberry sauce (purchased or homemade)

DIRECTIONS

• Preheat oven to 375 degrees.
• With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.
• Cube the cheese - about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce.
• Bake about 10 minites or until puff pastry corners are toasted lightly brown.
• Let cool 5 minutes before serving

Pizza Rolls

Ingredients

Pizza Dough or one pilsbury pizza crust makes one

1 teaspoon garlic salt

2 teaspoons basil

1 cup sliced pepperoni, chopped

2 cups shredded mozzarella cheese (or pepperjack)

1/2 cup shredded Parmesan cheese

Instructions

Preheat oven to 425 degrees. Divide pizza dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Just think about the size of a piece of paper. Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni. Starting at a short end, roll dough up tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.

Slow Cooker White Bean Chicken Chili

Garlic Knots, or for an even more over-the-top bread these Savory Spiral Stuffed Rolls
Tortilla Chips
A veggie-filled salad like this Broccoli Salad or this Mexican Tomato and Corn Salad

YIELD: SERVES 6

A variation we've come to love recently is to add chopped zucchini to the chicken and broth mixture, letting it cook for 6-8 hours with everything else. I scoop out all the zucchini and a bit of the broth and give it a good blend in the blender and stir it back in with the beans. It adds a hint of thickness and creaminess (you can thank this soup for the idea).

INGREDIENTS

Soup:
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon oil
• 1/2 cup chopped onion
• 2 cloves garlic, finely minced
• 1 poblano pepper or large green pepper, diced
• 32 ounces low-sodium chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro
Garnishes:
• Sour cream
• Avocado, diced
• Chopped cilantro
• Shredded cheese
• Tortilla chips

DIRECTIONS

1. Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
2. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
3. Cook on low for 6-8 hours.
4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
5. Serve with garnishes.

Hawaiian Haystacks: Chicken Sauce Reinvented

YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE (ENOUGH TO SERVE 4-6 FOR HAWAIIAN HAYSTACKS)

INGREDIENTS

• 2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
• 3 tablespoons butter
• ½ onion (about ½ cup), finely chopped
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth

DIRECTIONS

1. In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
2. Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
3. Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.