Ingredients:

12 ounces cavatappi pasta, uncooked
12 ounces hot Italian turkey sausage links, casings removed
3 cloves garlic, chopped
8 cups baby spinach
2 cups halved cherry tomatoes
1/2 cup finely grated parmesan cheese
1 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil

Procedure:

Cook pasta until just tender, according to package directions - usually 9 to 11 minutes. In a large nonstick skillet, cook sausage over medium-high heat, breaking it up into small pieces, until cooked through, about 5 minutes. Stir in garlic, spinach and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm. Combine cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Quickly whisk the cooking liquid and oil into the cheese mixture and add to the pasta, tossing to combine. Portion out the pasta and top with the sausage mixture. Makes 4 to 6 servings.

Ingredients:

1/4 cup chopped shallots
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
4 garlic cloves, minced
1 1/2 teaspoons dark sesame oil, divided
4 - 4 ounce skinless, boneless chicken breasts
3 tablespoons ketchup
1 tablespoon Sriracha
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
4 teaspoons rice vinegar

Procedure:

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally. Combine the ketchup through rice vinegar in a small bowl. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 6-8 minutes or until done, turning twice. Serve with a small bowl of the spicy sauce.

Ingredients:

9 ounces fresh linguine
1 tablespoon butter
1 tablespoon all-purpose flour
1 (12-ounce) can evaporated milk
3 ounces crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces baby spinach, coarsley chopped

Procedure:

Cook pasta according to package directions. While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing to coat.

Ingredients:

1 pack of linguine pasta
3 strips of bacon
1/4 cup of white wine
parmesan cheese
2 garlic clove
egg yolk
1/4 cup heavy cream
black pepper

Procedure:

Cook linguine al dente. Mixed Egg Yolk with heavy cream, cheese and pepper. Cook bacon until crispy, set aside. Fry chopped garlic on the boil oil. Add white wine. Add cooked linguine, remove pan from heat. Add the egg and cheese mixture, toss until egg is cooked. Add bacon.

Ingredients:

1 cup sliced carrots
3/4 cup chopped onion
4 garlic cloves, minced
1 cup sliced celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups chicken broth
2 cups uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey

Procedure:

Heat a large saucepan over medium-high heat. Coat pan lightly with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Top with coarsely ground pepper.

Ingredients:

5 baking potatoes, about 12 ounces each
1 1/2 cups buttermilk
1/2 cup crumbled blue cheese
1/4 cup finely chopped fresh chives
2 tablespoons butter
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 center-cut bacon slices, cooked and crumbled

Procedure:

Preheat oven to 375 degrees F. Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375 degrees F for 20 minutes or until thoroughly heated.

Ingredients:

4 thick slices whole-wheat bread
1 garlic clove, peeled
1/4 cup chopped peeled garlic
4 teaspoons olive oil
16 ounces chicken tenders, cut crosswise into 1/2″ pieces
1 bunch of broccoli rabe, stems trimmed, cut into 1″ pieces
2 cups cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/4 teaspoon salt
pepper to taste
3/4 cup crumbled feta

Procedure:

Toast bread and lightly rub with a peeled garlic glove. In a large skillet, heat two teaspoon oil over high heat until hot but not smoking. Add chicken and cook 4 to 6 minutes until no longer pink inside. Remove the chicken from the pan and keep warm. Add the remaining 2 teaspoons oil to the pan. Add 1/4 cup garlic and cook, stirring, for 30 seconds until you can smell the aroma - try to not let it get brown. Add broccoli rabe and cook for 2-4 minutes until bright green and just starting to wilt. Stir in tomatoes, vinegar, salt and pepper. Cook for 2-4 minutes, stirring occasionally, until the tomatoes start to break down. Add the chicken and any juices back in to the pan to heat through for about 1 to 2 minutes. Serve oven the toast and scatter the cheese over each serving. Makes 4 servings.

Ingredients:

1 pound whole-wheat spaghetti
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons fresh lime juice
1 1/2 teaspoons crushed red pepper
1 bunch scallions, diced
4 cups snow peas, trimmed and sliced in half
1 red bell pepper, diced
1/2 cup sesame seeds, toasted

Procedure:

Cook spaghetti according to package directions until al dente. Drain and rinse under cold water. Whisk soy sauce, sesame oil, canola oil, lime juice, crushed red pepper, 1/4 cup scallions. Add noodles, snow peas and bell pepper. Gently mix together to get everything coated. Mix in the sesame seeds. Top each serving with remaining scallions. Makes 6 to 8 servings.

Ingredients:

4 cups spinach leaves
3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
1 tablespoon low-sodium soy sauce
3/4 teaspoon black pepper
3/4 teaspoon chopped peeled fresh ginger
3/4 teaspoon dark sesame oil
2 garlic cloves, chopped
1 teaspoon salt, divided
40 wonton wrappers
1 large egg white, lightly beaten
2 teaspoons cornstarch
8 cups chicken stock
crushed red pepper (option

Procedure:

Place the first 7 ingredients in a food processor and add 1/2 teaspoon salt. Pulse until just coarsely chopped. Working with 1 wonton wrapper at a time *keep the others covered so they don’t dry out, spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Then refrigerate them for 20 minutes. Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper.

Ingredients:

1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
cooking spray

Procedure:

Preheat oven to 350 degrees F. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.