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.