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Prep: 20 min. + simmering Bake: 1 hour Yield: 12 Servings INGREDIENTS 1 pound lean ground beef (90% lean) 2 medium onions, chopped 3 garlic cloves, minced 1 jar (28 ounces) reduced-sodium meatless spaghetti sauce 1 can (28 ounces) diced tomatoes, undrained 1 can (12 ounces) tomato paste 3/4 cup water 2 tablespoons minced fresh parsley 1 tablespoon Worcestershire sauce 2 teaspoons dried basil 1-1/2 teaspoons dried oregano, divided 1 package (16 ounces) ziti or 16 ounces small tube pasta 1 carton (15 ounces) reduced-fat ricotta cheese 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese, divided 1/2 cup egg substitute 1/2 teaspoon salt 1/2 teaspoon pepper

PREPARATION In a large saucepan, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally. Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 1/4 cup Parmesan cheese, egg substitute, salt and pepper. In two greased 13-in. x 9-in. baking dishes coated with cooking spray, spread 1 cup of meat sauce. In each dish, layer a fourth of the pasta, 1 cup meat sauce and a fourth of the cheese mixture. Repeat layers of pasta, sauce and cheese mixture. Top with remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350 for 1 hour or until heated through. Yield: 2 casseroles (12 servings each).


Servings: 6 servings Prep Time: 45 min Cook Time: 1 hour 30 min Difficulty: Easy INGREDIENTS 1 teaspoon dried parsley 2 cup sour cream salt and pepper 8 ounce cheese, cheddar 1 lb sauteed shrimp, peeled 8 tablespoon butter vegetable oil, for coating 6 large Idaho potatoes paprika PREPARATION Preheat oven to 350 degrees. Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour. Place the butter in a large bowl. Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the

potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.



Original recipe makes 8 servings

1/2 teaspoon black pepper 8 pork chops 1 cup barbecue sauce 1/2 cup brown sugar 2 (16 ounce) cans Dr Pepper soda 1/2 teaspoon minced garlic

PREPARATION Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. In a bowl, stir together the barbecue sauce, brown sugar, soda, garlic, and pepper until the sugar has dissolved. Set the sauce aside. Place the pork chops on the prepared baking sheet. Bake the pork chops in the preheated oven until the juices start to run clear and an instant-read thermometer inserted into the center of a chop reads 120 degrees F (49 degrees C.) Transfer the pork chops to a baking dish big enough to lay the chops into the dish without overlapping. Pour the sauce over the chops, and cover the dish with foil. Bake the chops until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C)


Yield: 6 servings (serving size: 1 slice) INGREDIENTS

1 teaspoon olive oil 1 cup chopped onion 3 garlic cloves, minced 1 3/4 cups canned crushed tomatoes 1/8 teaspoon salt 1/8 teaspoon crushed red pepper 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh basil 1 (10-ounce) can refrigerated pizza crust dough Cooking spray 2 cups chopped skinned cooked turkey 1/2 cup (2 ounces) shredded provolone cheese 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

PREPARATION Preheat oven to 400. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saut 4 minutes. Stir in tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer 15 minutes or until thick, stirring occasionally. Stir in parsley and basil. Remove from heat. Cool completely. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with fingers to form a rim. Spread tomato mixture over crust, leaving a 1/4-inch border. Top with turkey; sprinkle with cheeses. Bake at 400 for 10 minutes or until golden.


12 slices good-quality smoky bacon Extra virgin olive oil (EVOO), for drizzling 2 tablespoons butter 1 large onion, chopped or thinly sliced Coarse salt and coarse black pepper 1/2 cup cloudy apple cider 1/4 cup dark amber maple syrup 3 tbsp. Worcestershire sauce 1 1/2 pounds ground beef sirloin 2 tablespoons grainy dijon mustard 8 large, thin slices gruyre or sharp cheddar 4 brioche buns, split

Pre-heat the oven to 375F. Arrange 8 slices bacon on a broiler pan and bake until crisp, 12-15 minutes. Finely chop the remaining bacon. In a skillet, heat a drizzle of EVOO over medium-high heat. Add the butter to melt. Add the onion; season with salt and pepper. Cook until softened, about 15 minutes. Add the cider, maple syrup and Worcestershire and simmer at a rapid but controlled bubble, stirring frequently, for 8-10 minutes. In a bowl, combine the beef, chopped bacon, mustard and lots of pepper. Form into 4 patties thinner at the center than at the edges for even cooking. Drizzle with EVOO and season with salt. Pre-heat a cast-iron skillet over medium-high heat. Add the burgers and cook for 5 minutes on the first side. Flip and cook for 3-4 minutes on the other side for medium doneness. In the last minute or so, top each burger with 2 slices of cheese to melt. Serve the burgers on the buns, each topped with 2 slices of crisp bacon and some of the maple onions.


INGREDIENTS 1 pound spaghetti or pasta shape of your choice Extra virgin olive oil EVOO 1 can chopped or whole tomatoes 1/2 onion, minced 2 cloves garlic, minced A handful of fresh basil Salt and pepper 1 1/2 cups shredded mozzarella cheese 1/2 cup freshly grated Parmigiano Reggiano cheese Serves 6

Pre-heat the oven to 350F. Spray a 9-inch x 13-inch baking dish with nonstick cooking spray or spread a tocuh of EVOO all over the dish. Add EVOO to cover a medium size saucepot and heat to medium. Saut the onions and garlic just for 3-4 minutes and add the tomatoes. If using whole, mash them up with a wooden spoon. Let this simmer for about 20 minutes and add the basil, salt and pepper towards the end. Meanwhile, cook the pasta to about 2 minutes less than done, as it will be baked and you don't want the pasta to be mushy. Toss the drained pasta with about 1 cup of sauce. Add 1/2 of the sauced pasta to the prepared dish, and top with about 1/2 cup of tomato sauce and 1/2 of the cheeses. Add the remaining pasta and top with the

rest of the sauce and cheeses. Bake for 20 minutes, or until the cheese is golden brown and bubbly. Serve with baked meatballs or sausage if desired.


INGREDIENTS 6 slices good-quality smoky bacon, such as applewood-smoked Salt and pepper 1 pound whole wheat short-cut pasta 2 boneless, skinless chicken breasts, lightly pounded Extra virgin olive oil (EVOO), for drizzling 1/2 teaspoon sweet smoked paprika 4 tablespoons butter 1 large onion, quartered lengthwise and very thinly sliced 2 rounded tablespoons flour 1/2 cup cloudy apple cider or chicken stock 2 cups whole milk 2 tablespoons fresh thyme, chopped Freshly grated nutmeg, to taste 1 1/2 cups shredded extra-sharp white cheddar cheese 1 cup Gruyre cheese, shredded Chopped flat leaf parsley or celery greens, for garnish

PREPARATION Pre-heat the oven to 375F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot. While the pasta is working, heat a grill pan or cast iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the

paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise. While the chicken cooks, melt the butter in a medium size saucepan over medium heat. Add the onion and cook until light golden and very soft, 15-20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 34 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens).


Servings: 6 to 8 servings Prep Time: 5 min Cook Time: 1 hour 10 min INGREDIENTS 3 tablespoon butter 1 small yellow onion, chopped 4 cup frozen shredded hash browns 1 lb bulk sausage, mild, hot, or sage 2 1/4 cup whole milk 8 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon freshly ground nutmeg 2 tablespoon dijon mustard 8 cup cubed french or italian bread, crusts removed 2 cup (1/2 pound) grated Cheddar 2 cup (1/2 pound) freshly grated Parmesan PREPARATIONS Preheat the oven to 350 degrees F. Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray. Melt the butter in a large frying pan. Add the onion and saut over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saut until soft, about 5 minutes.

In a second frying pan, saut the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan. In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend. To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar. *Cooks Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar. Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.


Servings: 4 servings Prep Time: 15 min Cook Time: 3 hours 10 min INGREDIENTS Jerrys Basting Sauce, recipe follows Paula Deens House Seasoning to taste 2 racks pork ribs Your favorite BBQ sauce if desired Jerrys Basting Sauce: 3/4 cup white vinegar 3/4 cup lemon juice 4 dashes Worcestershire sauce 3 to 4 dashes hot red pepper sauce 1 small onion, minced 3 to 4 dashes salt Seasoned pepper, to taste 2 to 3 cups water PREPARATION Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory. Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If youre not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side. Jerrys Basting Sauce:

In a medium saucepan, mix all ingredients and bring to a boil. Remove from heat. Use this sauce to brush ribs or chicken to keep moist.


Servings: 8 servings Prep Time: 5 min Cook Time: 3 hours 10 min INGREDIENTS 2 tablespoon olive oil 1/2 cup diced green bell peppers 1/2 cup diced onions 1/2 cup diced celery 1 teaspoon chili powder 1 (14-ounce) can tomatoes 1 (8-ounce) can tomato sauce 1 tablespoon hot sauce 1 tablespoon Worcestershire sauce 1 teaspoon white sugar salt and pepper to taste 1 1/2 lb peeled and deveined shrimp green onions for garnish PREPARATION Preheat crock pot on high. In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.

Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.


Servings: 4 servings Prep Time: 20 min INGREDIENTS 4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 lbs lobster meat 1/2 cup mayonnaise 3 tablespoon freshly squeezed lemon juice 2 inner celery stalks and leaves, finely chopped 2 tablespoon chopped fresh parsley leaves salt and freshly ground black pepper 4 rolls, split and lightly toasted melted butter, for brushing PREPARATION Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste. Cooks Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings. Brush cut sides of the rolls with melted butter and fill with the lobster salad.


Servings: 810 servings INGREDIENTS 1/4 cup butter 1 cup chopped onion 4 cloves garlic, minced 1/4 cup all-purpose flour 1 cup milk 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano 1 (15-ounce) can tomato sauce 3 cups chopped cooked chicken 4 cups shredded mozzarella cheese, divided 1 1/2 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon sugar 1 (16-ounce) package bow tie pasta, cooked according to package directions and kept warm PREPARATION Preheat oven to 350. Spray a 13x9-inch baking dish with nonstick cooking spray. In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes, and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken,

3 cups cheese, salt, pepper, and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese. Bake for 25 to 30 minutes or until hot and bubbly.


Servings: 10 servings Prep Time: 30 min Cook Time: 1 hour INGREDIENTS 2 cups canned diced tomatoes 2 cups tomato sauce 1/2 cup diced onion 1/2 cup diced green bell pepper 2 cloves garlic, chopped 1/4 cup chopped fresh parsley 1 1/2 teaspoons Italian seasoning Kosher salt and freshly ground pepper 1/4 teaspoon garlic powder 1 1/2 teaspoons seasoned salt 1 1/2 teaspoons sugar 2 small bay leaves 1 1/2 pounds ground beef 8 ounces angel hair pasta 1 cup grated cheddar cheese

1 cup grated monterey jack cheese PREP+-ARATION Preheat the oven to 350 degrees F. Combine the tomatoes, tomato sauce, 1 cup water, the onion, bell pepper, garlic, parsley, Italian seasoning, 1 teaspoon salt, 1/4 teaspoon pepper, the garlic powder, seasoned salt, sugar and bay leaves in a stockpot. Bring to a boil over high heat, then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef into a large skillet. Cook over medium-high heat until fully cooked and no pink color remains. Drain the fat from the meat, then add the ground beef to the stockpot and simmer for 20 more minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Cover the bottom of a 3-quart baking dish with one-third of the sauce. Add half of the pasta, then one-third of each cheese. Repeat the layers, ending with sauce. Bake for 30 minutes. Top the casserole with the remaining cheese and continue to bake until the cheese is melted and bubbly, about 5 more minutes.


Servings: 4 servings Cook Time: 10 min INGREDIENTS 1 cup milk 1 cup buttermilk 1 cup hot sauce 2 cups self-rising flour 1/4 cup self-rising cornmeal 2 tablespoons coarse ground black pepper 3 tablespoons salt 2 pounds medium shrimp, peeled and deveined with tails left on Peanut oil, for frying PREPARATION Preheat oil to 375 degrees F. Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging. Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm


Servings: 8-10 servings Prep Time: 8 minutes Cook Time: 25-30 minutes INGREDIENTS 1 teaspoon each dried basil, cumin, and dried oregano Salt and pepper 3 cup canned crushed tomatoes 2 lb lean ground beef 1 tablespoon chopped garlic 2 cup chopped onion 2 cup chopped green bell pepper 2 tablespoon vegetable oil 1 lb box elbow macaroni 2-3 cup grated cheddar cheese PREPARATION Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 x 13-inch baking dish. Top with the cheese and bake at 350 degrees for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.


Servings: 8 servings Cook Time: 20 min INGREDIENTS 2 cups (4 sticks) melted butter 1/4 cup Worcestershire sauce 1/4 cup fresh lemon juice 2 tablespoons ground pepper 2 tablespoons hot sauce (recommended: Texas Pete) 4 cloves garlic, minced 2 teaspoons salt 5 pounds unpeeled medium shrimp 2 lemons, thinly sliced French bread, for dipping DFV PREPARATIONDFV Preheat the oven to 400 degrees F. Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.


Yield: 4 servings Prep Time: 20 min Cook Time: 10 min INGREDIENTS: 1/2 cup barbecue sauce (your favorite) 1 cup cooked chicken, diced about 1/2-inch cubes One ball pizza dough 2 tablespoons olive oil 1 1/4 cups mozzarella cheese, shredded 1/2 cup red onions, chopped 2 tablespoons fresh cilantro, chopped

PREPARATION: Mix bbq sauce and chicken and allow to marinate for a few minutes, or even up to 24 hours. Preheat oven to 400 degrees F. Spread fresh pizza dough onto parchment paper or pizza stone (no cookie sheet). Lightly spread olive oil on the crust, leaving about a 1-inch edge. Add mozzarella cheese. Evenly distribute BBQ chicken on top

of the cheese. Top with onions and garnish with cilantro. Bake on middle or top rack for 9-13 minutes, or until cheese is fully melted and the crust is golden. Remove from oven, let cool a few minutes and serve.


Yield: 1 medium pizza (8 slices) Prep Time: 15 min Cook Time: 15 min INGREDIENTS: 1/2 tablespoon corn meal 1 ball pizza dough (or homemade) 1 tablespoon olive oil 1 cup of your favorite barbecue sauce 3/4 cup loosely packed fresh arugula or chopped fresh spinach 1/4 cup thinly sliced red onion 2/3 cup shredded, cooked chicken 2/3 cup halved pear or small cherry tomatoes 2/3 cup (at least) chopped, cooked bacon 1 cup shredded smoked Gouda cheese PREPARATION: 1. Preheat the oven to 450 degrees F. Sprinkle the cornmeal on a baking sheet.

2. Roll out your pizza dough on a lightly floured mat- into a circle or a rectangle. Move it to the baking sheet. Brush it with oil, and then bake 8 to 10 minutes on the bottom rack, just until golden brown. Remove the pan from the oven. 3. Spread the sauce on the partially baked crust. Sprinkle toppings, as desired, ending with the cheese. 4. Bake on the middle rack for an additional 7 to 8 minutes, just until the cheese is melted and hot and bubbly. Remove from the oven and let sit for a few minutes before slicing.


Yield: 4 servings Prep Time: 10 min + chill time Cook Time: 5 min

INGREDIENTS: 1/3 cup extra-virgin olive oil 1/4 cup freshly squeezed lime juice 2 cloves garlic, crushed 2 tablespoons chopped fresh cilantro 2 tablespoons worcestershire sauce 1 teaspoon Tabasco sauce salt and pepper to taste 24 large shrimp, peeled and de-veined PREPARATION: 1. Mix together olive oil, lime juice and seasonings in a medium-sized bowl. 2. Add the raw shrimp to the marinade and refrigerate, covered, for about 2 to 3 hours. 3. Remove from the marinade and grill over hot coals for 4 to 5 minutes, or until done. The shrimp may also be broiled. This takes about 8 minutes. 4. Serve on a platter with lime wedges.


Yield: 4 servings Prep Time: 25 min Cook Time: 10 min INGREDIENTS: 1/2 cup grated Parmesan cheese, divided 1/3 cup dry breadcrumbs 1 teaspoon dried oregano 1 teaspoon dried basil 1/4 teaspoon salt, divided 1 large egg white, lightly beaten 1 1/2 pounds chicken breast tenders (or chicken breasts cut into strips) 1 tablespoon butter 1 tablespoon olive oil 12 ounces angel hair pasta, cooked and drained 1 1/2 to 2 cups tomato-basil marinara (see *Tips below) 1 tablespoon balsamic vinegar 1/4 teaspoon black pepper 1/2 cup shredded Provolone or Mozzarella cheese

PREPARATION: 1. Preheat the broiler on the oven. You'll need a large nonstick skillet and a large stainless steel or cast iron skillet for this recipe. 2. Combine 3 tablespoons Parmesan, breadcrumbs, oregano, basil and 1/8 teaspoon salt in a shallow bowl. Place the egg white in a separate shallow bowl. Heat the butter with the olive oil in your nonstick skillet over medium heat. Dip each piece of chicken in egg white, then coat in the breadcrumb mixture. Add the chicken to the pan and cook 3 minutes on each side or until cooked through. 3. Place the cooked pasta in your oven-safe skillet. Place the cooked chicken on top of the pasta. In a medium bowl, mix marinara with balsamic, pepper and remaining 1/8 teaspoon salt. Spoon the sauce over the chicken. Sprinkle evenly with the remaining Parmesan and Provolone cheeses. Broil 2 to 4 minutes, or until the cheese is melted and bubbly. Serve immediately- a generous portion of pasta with chicken and sauce on top.


Total Time: 1 hr 50 min Prep 30 min Cook 1 hr 20 min Yield: 10 - 15 servings INGREDIENTS 10 to 12 dried pasilla chile peppers 4 tablespoons canola oil 1 red bell pepper, diced 1 green bell pepper, diced 1 1/2 jalapeno peppers, minced (remove seeds for less heat) 9 cloves garlic, minced 2 small red onions, diced 3 pounds coarsely ground turkey (thigh and breast meat) 1/3 cup tomato paste 3 cups tomato sauce 1 cup low-sodium chicken broth 1 tablespoon granulated onion 2 teaspoons granulated garlic 3 tablespoons chili powder

2 tablespoons paprika 1 tablespoon ground cumin 2 teaspoons cayenne pepper Kosher salt and freshly ground black pepper 3 cups canned pinto beans with liquid 3 cups canned kidney beans with liquid 2 cups canned black beans with liquid Shredded cheddar cheese, for garnish Saltine crackers, for serving

PREPARATION Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers. Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes. Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.


Total Time: 10 min Prep 5 min Cook 5 min INGREDIENTS 1 stick light string cheese 1 medium-large high-fiber flour tortilla with about 110 calories 2 tablespoons pizza sauce Dash Italian seasoning Dash garlic powder Dash onion powder 1/4 cup chopped spinach leaves 1/4 cup canned stewed tomatoes, roughly chopped, patted dry 1 teaspoon reduced-fat Parmesan-style grated topping 6 pieces turkey pepperoni, chopped PREPARATION Set toaster oven to highest setting. Break string cheese into thirds and put in a blender or food processor-blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.

Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm. Evenly spread sauce onto the center of the tortilla, and sprinkle with a dash of each of the spices. Top with spinach, stewed tomatoes, Parmstyle topping, chopped turkey pepperoni, and shredded/grated string cheese. Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place wrap on a microwave-safe plate, seam side down, and warm in the microwave for 30 seconds. Transfer wrap to the toaster oven and cook until hot on the inside and slightly crisp on the outside, about 3 minutes.


Total Time: 45 min Prep 30 min Cook 15 min Yield: one 12-inch pizza INGREDIENTS 2 teaspoons minced garlic 2 teaspoons minced peeled ginger 2 teaspoons canola oil Kosher salt 1/2 cup tomato puree 1 pound pizza dough (or one 10-to-12-inch prepared crust) All-purpose flour, for dusting Cornmeal, for dusting 1 cup shredded cheese blend (mozzarella, provolone, cheddar and/or parmesan) 1/2 cup sliced pepperoni 1/2 cup chopped pineapple

1 fresh red chile pepper, thinly sliced Fresh mint and Sriracha (hot Asian chili sauce), for topping PREPARATION: Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Pulse the garlic, ginger, canola oil and a pinch of salt in a food processor until smooth. Mix 1 teaspoon of the garlic-ginger paste with the tomato puree. Stretch the pizza dough into a 12-inch round on a floured surface. Put on a cornmeal-dusted pizza peel or upside-down baking sheet; slide onto the hot pizza stone or baking sheet and cook 5 minutes. (If you're using a prepared crust, skip this step.) Slide the crust back onto the peel. Spread with the tomato puree, then top with the cheese, pepperoni, pineapple and chile pepper. Return to the oven and bake until the cheese melts, 8 to 10 more minutes. Remove from the oven and let sit 5 minutes, then top with mint and Sriracha.


Total Time: 1 hr 35 min Prep 30 min Inactive 25 min Cook 40 min Yield: 12 cupcakes

INGREDIENTS Meat Sauce: 2 tablespoons olive oil 4 whole cloves One 1-inch cinnamon stick 4 cloves garlic, minced 1 medium onion, finely diced (about 1 cup) Kosher salt 1 pound mild Italian chicken sausage, casing removed 1/4 cup tomato paste One 28-ounce can crushed tomatoes 1/4 cup chopped fresh basil Freshly ground pepper

Ricotta Filling: 3/4 cup shredded mozzarella, plus more for topping 3/4 cup freshly grated Parmesan, plus more for topping 3/4 cup part-skim ricotta 1/3 cup mango chutney Kosher salt and freshly ground pepper 1 package wonton wrappers (at least 48) 12 whole small fresh basil leaves PREPARATION Preheat the oven to 375 degrees F. For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned. Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling. For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside. To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones. Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't

right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan. Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.


Total Time: 50 min Prep 10 min Cook 40 min Yield: 4 to 6 servings INGREDIENTS 3 tablespoons good olive oil 3 cups yellow onions, chopped (2 onions) 1 tablespoon minced garlic (3 cloves) 4 cups chicken stock, preferably homemade 1 (28-ounce) can crushed tomatoes, preferably San Marzano Large pinch of saffron threads Kosher salt and freshly ground black pepper 1/2 cup orzo 1/2 cup heavy cream Grilled Cheese Croutons (see below) Directions

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently. Serve hot with Grilled Cheese Croutons scattered on top. Grilled Cheese Croutons 4 (1/2-inch-thick) slices country white bread 2 tablespoons unsalted butter, melted 4 ounces Gruyere cheese, grated Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up. Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.