Vegetarian Chickpea Burgers

From Everyday with Rachael Ray via my mother-in-law Pat
- 1 15-oz can chick peas, rinsed and drained
- 1 4-oz can diced green chiles
- 2/3 C packed flat leaf parsley
- 2/3 C bread crumbs (Pat note: I use regular, flavored, Panko – whatever. Jane note: I used Panko last night)
- Salt and pepper
- 1 lg egg
- 2 T veggie oil (Pat note: I have used olive too)
- 4 thin slices cheddar cheese
- 4 burger buns
- Ketchup, mayo or other toppings (Pat note: I never use these or the cheese or the buns. Jane note: she’s being totally serious here. ha!)

Now… In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and s and p to taste (Jane note: I only did ~1/2 tsp salt – should have done more). Stir in the egg and form the 4 patties, each about 2/3 inch thick.

Then… In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired. Pat usually cooks till they are nice and golden brown. (Pat note: Don’t forget, you can shape them into fun designs, like fake turkey legs or letters for your kids!)

Postscript: These are way easier to flip in the pan if you make them into mini-burgers. Click here for a follow-up post with more info on miniaturizing the burgers!

From ThisWeekForDinner

Lasagna With Spinach and Cottage Cheese

I'm substituting cottage cheese here for the ricotta used in the classic version of this lasagna. In a pinch, you could make it with prepared marinara sauce, and it then becomes a quick and very satisfying dinner.

1 1/2 cups low-fat or nonfat cottage cheese
2 1/2 cups fresh tomato sauce or simple marinara sauce made with canned tomatoes
12 ounces baby spinach, or 1 generous bunch spinach (about 12 ounces), stemmed and washed
Salt and freshly ground pepper
1/2 pound no-boil lasagna noodles
1/2 cup freshly grated Parmesan (2 ounces)
2 tablespoons bread crumbs
1 tablespoon extra virgin olive oil

1. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil.

2. Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl.

3. Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper.

4. When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that's three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan.

5. Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve.

Yield: Serves six.

Advance preparation: The lasagna can be assembled up to a day ahead of time, covered with plastic and refrigerated. Replace the plastic with foil before baking. It can also be frozen for up to a month.

Nutritional information per serving (using 2 percent low-fat cottage cheese): 320 calories; 9 grams fat; 2 grams saturated fat; 12 milligrams cholesterol; 42 grams carbohydrates; 5 grams dietary fiber; 360 milligrams sodium (does not include salt added during preparation); 18 grams protein

Nutritional information per serving (using fat-free cottage cheese): 311 calories; 8 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 44 grams carbohydrates; 5 grams dietary fiber; 389 milligrams sodium (does not include salt added during preparation); 18 grams protein

Cooked Grains Salad With Tomato Vinaigrette

You can use a variety of grains in this salad. I've made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.

1/2 pound ripe, locally grown tomatoes
1 garlic clove, green shoot removed, finely chopped or pur?
Salt and freshly ground pepper to taste
2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons extra virgin olive oil
4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination
Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)
1 medium cucumber, seeded and diced
1/4 cup chopped fresh dill, parsley or tarragon, or a combination

1. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil. Add the remaining ingredients, toss together and serve.

Yield: Serves four to six.

Advance preparation: You can make this several hours ahead and keep in the refrigerator, but leave out the herbs until ready to serve. Leftovers are good for a couple of days.

Nutritional information per serving (four servings): 320 calories; 11 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 48 grams carbohydrates; 7 grams dietary fiber; 21 milligrams sodium (does not include salt added during preparation); 10 grams protein

Nutritional information per serving (six servings): 214 calories; 7 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 4 grams dietary fiber; 14 milligrams sodium (does not include salt added during preparation); 7 grams protein

Green Chilaquiles With Chicken and Squash

Of all the dishes I make with tomatillos, this one counts as the greatest comfort food. You can toast the tortillas in a microwave: zap them for one minute at 100 percent power, and turn them over and zap them again. Repeat until they are crisp and brown, then break up into large pieces.

1 medium boneless, skinless chicken breast (6 to 8 ounces), poached and shredded
1 pound fresh tomatillos, husked and rinsed
2 or 3 jalape?r serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped white onion, soaked for five minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
12 cilantro sprigs, plus additional chopped cilantro for garnish
1 tablespoon canola oil
2 1/2 cups chicken or vegetable stock
2 medium summer squash, diced (a mixture of green and yellow is pretty)
8 corn tortillas, toasted in a microwave or in an oven and broken into small pieces
1/2 cup low-fat Greek style yogurt or crumbled queso fresco
Sliced radishes for garnish

1. Poach the chicken breast, shred or cut into small dice and set aside.

2. Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.

3. Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo puree and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Taste and adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the yogurt or cheese, sliced radishes and chopped cilantro. Serve at once.

Yield: Serves four.

Advance preparation: The sauce will keep for four days in the refrigerator and can be reheated just before adding the tortilla pieces.

Nutritional information per serving: 233 calories; 8 grams fat; 1 gram saturated fat; 29 milligrams cholesterol; 26 grams carbohydrates; 6 grams dietary fiber; 356 milligrams sodium (does not include salt added during preparation); 17 grams protein.

Shrimp in Tomatillo and Herb Sauce

This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn’t easy to find in the United States. I’ve created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.

5 large garlic cloves, peeled and halved
Salt to taste
2 tablespoons extra virgin olive oil
1/2 pound tomatillos, husked
2 serrano chilies, stemmed
1/2 cup fresh basil leaves
2 tablespoons fresh mint leaves
1 tablespoon fresh tarragon leaves
1 1/4 pounds medium shrimp, peeled and deveined
Freshly ground pepper

1. Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.

2. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.

3. Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.

4. Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.

Yield: Serves four.

Advance preparation: You can prepare the green purée several hours before cooking, but for the most part, this is a last-minute dish, like a stir-fry.

Variation: This sauce is also delicious with vegetables or with white beans.

Nutritional information per serving: 184 calories; 8 grams fat; 1 gram saturated fat; 189 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 221 milligrams sodium (does not include salt added during preparation); 21 grams protein

From NYTimes

Good with chicken too? Of course!

Lentil and Tuna Salad

Lentils and tuna are a wonderful combination. This mixture also makes a great stuffing for tomatoes.

2 garlic cloves, minced
1 cup green or brown lentils, washed and picked over
1 bay leaf
1/2 medium onion
Salt to taste
1 can water-packed tuna, drained
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil

1. Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.

2. In a large bowl, combine the tuna, parsley, chives and drained lentils.

3. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

Yield: Serves four.

Advance preparation: This will keep for four or five days in the refrigerator.

Nutritional information per serving: 327 calories; 16 grams fat; 2 grams saturated fat; 15 milligrams cholesterol; 30 grams carbohydrates; 8 grams dietary fiber; 167 milligrams sodium; 19 grams protein

From NYTimes

Turkey Red Pepper Hash

This sweet and spicy turkey and red pepper hash is much like a beef picadillo that might be used to fill an empanada or to stuff a chili pepper. I make quick soft tacos most often with warm corn tortillas.

1 (28-ounce) can tomatoes, with juice
1 tablespoons canola oil
1 medium red onion, finely chopped
2 red bell peppers, cut in small (1/4 inch) dice
2 large garlic cloves, minced
Salt to taste
1 1/2 pounds ground turkey
10 black peppercorns, ground in a spice mill
1 teaspoon ground cinnamon
2 teaspoons medium-hot chili powder
4 cloves, ground in a spice mill (1/2 teaspoon ground cloves)
1 tablespoon plus 1 teaspoon rice vinegar

For serving:
12 to 16 corn tortillas
3 tablespoons chopped cilantro

1. Blend the tomatoes with their juice until smooth in a food processor fitted with the steel blade or in a blender. Set aside.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, three to five minutes. Add the bell peppers, garlic and a pinch of salt. Cook, stirring, until crisp-tender, about five minutes.

3. Add the turkey to the pan and season with salt, ground pepper, cinnamon, chili powder and cloves. Raise the heat to medium-high, and press the turkey into a layer in the pan. Let it brown for a minute or two. Continue to stir, press down into the pan and cook until all of the meat is nicely browned.

4. Stir in the puréed tomatoes and vinegar, and bring to a simmer. Turn the heat to medium-low, and simmer uncovered, stirring often, until the tomatoes have cooked down and caramelized slightly, 20 to 30 minutes. Taste and adjust seasoning. Remove from the heat, serve on hot corn tortillas and sprinkle with chopped cilantro. Alternatively, use as a filling for enchiladas, quesadillas or vegetables.

Yield: Serves six to eight.

Advance preparation: This dish will keep for three or four days in the refrigerator.

Nutritional information per serving (includes two corn tortillas per serving): 245 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 49 milligrams cholesterol; 22 grams carbohydrates; 5 grams dietary fiber; 276 milligrams sodium (does not include salt to taste); 19 grams protein

From NYTimes

Tomato-Caper Halibut

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 (28-ounce) can diced tomatoes with juice
Salt, preferably kosher salt, and freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves

1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.

Yield: 2 1/2 cups

For the baked halibut:
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut.
Salt, preferably kosher salt, and freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

1. Make the sauce as directed and keep warm.

2. Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn’t yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.

3. Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Yield: Serves six

Advance preparation: The sauce will keep for about five days in the refrigerator.

From NYTimes (la di da!)

Black Bean Stew with Butternut Squash

adapted from Bon Appetite

1 1/2 Tbs olive oil
1 lb lean stew meat (I used a grass-fed sirloin roast)
1 1/2 large onion, chopped
5-8 cloves of garlic, minced
2 1/2 Tbs chili powder
1 Tbs ground corriander
2 14.5 oz. cans fire-roasted tomatoes
2 cans black beans, drained and rinsed
1-2 chipotle chiles from canned chipotle chiles in adobo, minced
2 tsp dried oregano (preferable Mexican)
Salt to taste
1 two and a quarter pound butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
1/2 cup pearl barley
sour cream
pepper jack cheese, grated
diced onion
chopped fresh cilantro
pickled jalapeño rings


Heat oil in heavy large pot over medium-high heat. Add beef and onions and cook until onions are soft and the beef is beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir and cook 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add water to cover by an inch or so. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beef is almost tender, stirring occasionally, about 1 hour (time will vary). Add the pearl barley and squash. Simmer, uncovered, until barley and squash are done and beef is very tender, about 45 more minutes. Season to taste with coarse salt and freshly ground black pepper. Add water to stew if necessary and to obtain desired "soupiness". Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings or your favorite toppings.

From LivLife

Experiment without beef or perhaps an alternate protein?

White Bean and Ground Turkey Slow Cooker Chipotle Chili

Course: main meals
PointsPlus™ Value: 7
Servings: 8
Preparation Time: 18 min
Cooking Time: 250 min
Level of Difficulty: Easy

This slightly spiced white chili is the perfect freezer staple to have on hand for too-busy-to-cook-nights.

1 spray(s) cooking spray
2 pound(s) uncooked ground turkey breast
1 large onion(s), chopped
2 clove(s) garlic clove(s), chopped (medium)
32 oz fat-free chicken broth
1 tsp Durkee Ground Cumin Seed, or other brand
1 tsp dried oregano
1 tsp chili powder, chipotle variety
30 oz canned white beans, drained and rinsed
3 Tbsp fresh lime juice
1/4 cup(s) cilantro, fresh, coarsely chopped (plus extra for garnish)

Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.

Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yields about 1 cup per serving. (Note: For additional color, top with extra freshly chopped cilantro just before serving.)

Notes: If the chili is too thick after it’s been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency.

Roasted Cauliflower and Tofu Curry

Course: main meals
PointsPlus™ Value: 9
Servings: 4
Preparation Time: 20 min
Cooking Time: 35 min
Level of Difficulty: Moderate

This vibrant, Indian-inspired dish will please vegetarians and meat eaters alike. Pop some in your freezer for exotic 'fast food.'

1 pound(s) extra firm tofu, cut into 1-inch cubes
2 tsp olive oil
2 Tbsp curry powder, madras variety
1 Tbsp curry powder, medium-hot
1 tsp Durkee Ground Cumin Seed, or other brand
1 tsp ground ginger
1 tsp table salt
1 large onion(s), sliced into 1/4-inch half moons
1 head(s) cauliflower, cut into 1 1/2-inch pieces (medium)
1 spray(s) cooking spray
3 cup(s) cooked brown rice, kept hot

Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.

Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes.

Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, stirring 3 times, until cauliflower and tofu are golden brown and smell very fragrant, about 25 to 35 minutes. Serve over rice. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.

From WW.

Mango Turkey

Course: main meals
PointsPlus™ Value: 10
Servings: 4
Preparation Time: 20 min
Cooking Time: 12 min
Level of Difficulty: Easy

We remade this traditional Latin dish with ground turkey breast instead of ground beef. Make sure your mango is ripe but firm. If not, use frozen mango chunks.

1 pound(s) uncooked ground turkey breast
1 Tbsp canola oil
1/2 cup(s) scallion(s), sliced
2 clove(s) garlic clove(s), minced (medium)
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp Durkee Ground Cumin Seed, or other brand
1 tsp dried oregano
1 tsp dried thyme
1 cup(s) salsa, thick-and-chunky style
1 large mango(es), cubed (or 15 oz unsweetened, frozen mango chunks)
2 cup(s) cooked brown rice, kept hot

Cook turkey in a large skillet over medium-high heat until browned, stirring occasionally, about 5 minutes; drain off any fat and return pan to heat.

Add oil to skillet and heat until sizzling. Stir in scallions, garlic, cinnamon, coriander, cumin, oregano and thyme; cook, stirring, for 2 minutes. Gently stir in salsa and mango; cover and cook until heated through, about 2 minutes more. Serve over brown rice. Yields about 3/4 cup of stew and 1/2 cup of rice per serving.

Freezing and thawing instructions: Prepare the recipe and place the cooled product in a freezer-safe container; cover tightly and freeze. When ready to eat, thaw the dish in the refrigerator and then reheat it in a large skillet over medium-heat for about 10 minutes. (You may need to add more salsa to prevent dryness.) Or you can reheat the thawed dish in the microwave.
From WW.

Mustard-Dill Chicken

Course: main meals
PointsPlus™ Value: 3
Servings: 4
Preparation Time: 8 min
Cooking Time: 25 min
Level of Difficulty: Easy

Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.

1/4 cup(s) Dijon mustard
1/4 cup(s) plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces

Preheat oven to 350°F.

In a small bowl, combine mustard, yogurt, garlic salt and dill. Place chicken on a plate; thoroughly coat chicken with mustard sauce.

Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.

Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving.

Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.

From WW.

Spicy Meatloaf

Course: main meals
PointsPlus™ Value: 5
Servings: 8
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy

Turn up the heat on this zesty meatloaf by adding hot green chilies or chipotle peppers. Or swap the tomato sauce for your favorite hot salsa.

1 spray(s) cooking spray
1 1/2 pound(s) uncooked lean ground beef (with 7% fat)
1 cup(s) rolled oats
1 medium onion(s), finely chopped
1/2 tsp garlic powder
4 oz canned green chili peppers, mild, diced
1 large egg(s)
1 Tbsp chili powder
2 tsp Durkee Ground Cumin Seed, or other brand
8 oz canned tomato sauce, divided

Preheat oven to 375°F. Coat a loaf pan with cooking spray.

Combine all ingredients, except half of tomato sauce, in a large mixing bowl; set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top.

Bake for 60 minutes; spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces. Yields 1 piece per serving.

Freezing and thawing instructions: If freezing meatloaf, bake meatloaf for 60 minutes only. Cool, remove from pan, wrap in foil and freeze. When ready to eat, thaw in refrigerator and reheat in oven at 350°F for 30 minutes. Top with 1/2 cup of tomato sauce and bake for 5 minutes more.

From WW.

Chile-Spiced Red Snapper and Couscous Stew

Course: main meals
PointsPlus™ Value: 4
Servings: 4
Preparation Time: 30 min
Cooking Time: 12 min
Level of Difficulty: Easy

Red snapper lends excellent flavor to this hearty stew though you could use cod to save a few dollars if you don’t mind a softer texture.

1 spray(s) cooking spray
1 small onion(s), chopped
1/4 cup(s) sweet red pepper(s), chopped
1 small jalapeٌo pepper(s), red, or other hot chile, cored, seeded and minced (do not touch seeds with bare hands)
1 pound(s) snapper fillet(s), or cod fillet, skinned, cut into bite-size pieces
2 medium tomato(es), cored and chopped
1/4 tsp dried thyme, crushed
1/2 tsp table salt
1/4 tsp black pepper
1 cup(s) fat-free chicken broth
1/2 cup(s) cooked couscous, pearl-variety
1 Tbsp chives, fresh, minced
1 tsp fresh lemon juice

Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.

Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.

Stir in couscous, chives and lemon juice; heat through. Yields about 1 1/4 cup per serving.

Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.

From WeightWatchers.

Roasted and Stuffed Smothered Eggplant

Course: main meals
PointsPlus™ Value: 4
Servings: 4
Preparation Time: 30 min
Cooking Time: 45 min
Level of Difficulty: Difficult

This delicious vegetarian casserole comes ready in four portion-controlled packages. Freeze them individually for sensational single meals.

2 medium raw eggplant, sliced lengthwise (do not peel)
2 tsp olive oil
1 spray(s) cooking spray
1 large onion(s), chopped into 1/4-inch pieces
1 large carrot(s), chopped into 1/4-inch pieces
2 medium sweet red pepper(s), chopped into 1/4-inch pieces
3 clove(s) garlic clove(s), chopped (large)
3 medium portobello mushroom(s), caps, chopped into 1/2-inch dice
2 Tbsp parsley, fresh, chopped
1 Tbsp thyme, fresh, or 1 tsp dried thyme
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz canned tomato sauce, or 2 cups homemade tomato sauce

Preheat oven to 400°F.

Rub cut sides of eggplants with oil. Place on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (eggplant should not be cooked entirely through). Remove from oven and flip over with a spatula; let cool on baking sheet. Leave oven on.

Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onions, carrot and peppers. Sauté until soft and slightly browned, about 5 to 7 minutes. Add garlic and mushrooms. Increase heat to high and continue to sauté until mushrooms soften and release their juices, about 5 to 7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.

Scoop out flesh of cooled eggplant with a soup spoon, leaving about a 1/4-inch of eggplant flesh in skin. Coarsely chop flesh and add to mushroom mixture; mix well.

Fill each eggplant shell with about 1 1/2 cups of filling. Place stuffed eggplant shells in a nonstick 9 X 13-inch pan. Spoon 1/2 cup of tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool. Yields one stuffed eggplant half per serving.

Freezing and thawing instructions: Freeze each cooled eggplant half, topped with sauce, in individual containers. When ready to eat, thaw and microwave. Or, thaw and reheat for about 15 to 20 minutes in a 350°F oven.

From WeightWatchers

CHICKEN TAGINE WITH PRUNES AND ALMONDS

Serves 6.

1 medium onion, minced

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 tsp olive oil

8 boneless, skinless chicken thighs, trimmed of major fat pieces, cut into 3-4 large chunks per thigh

10 oz pitted dried prunes

1 cup sliced almonds

1 tsp kosher salt

1 Tbsp honey, or more to taste

1/4 cup + 2 Tbsp water

In a bowl, mix the onion, cinnamon, nutmeg and oil. Add the chicken pieces and stir to coat. Let stand for 10 minutes.

Place chicken, marinade, and all remaining ingredients in the base of a tagine. Cover, and cook over lowest heat for an hour, stirring occasionally, breaking up the prunes as they soften, until the chicken is tender and the prunes have reduced to a thick sauce. Be patient –- this will turn from a thin, watery sauce to thick and a nice dark mahogany color, towards the very end of the cooking time. Keep an eye on it and stir occasionally. When the sauce is thick and most of the liquid is gone, the dish is done. Serve with couscous or warm bread.
From ThePerfectPantry

Oven Hot Dogs

8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.

Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.

Carefully remove from the pan with a spatula–I dropped one on the floor the other day :(

From InTheWabe

Ground Chicken Lettuce Wraps

adapted from The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner, by Jaden Hair
serves 4-6

Ingredients:
1 lb. ground chicken
4 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 teaspoons canola oil
2 cloves garlic, minced
2 teaspoons fresh ginger, grated on a microplane
1/2 cup chopped red onion
8 shiitake mushrooms, diced
4 peeled water chestnuts, diced
1 red bell pepper, diced
4 teaspoons rice vinegar
3 tablespoons oyster sauce
1 head Butter lettuce
1 1/2 cups cooked jasmine rice
1 - 11 ounce can mandarin orange sections, drained

Directions:
In a bowl, marinate the ground chicken with the soy sauce, wine, and cornstarch for 10 minutes at room temperature.

Heat a wok or large frying pan over high heat. When hot, add the oil, swirling to coat. Stir in the garlic, ginger, red onion. Fry for 30 seconds, until fragrant.

Add the ground chicken, cooking and stirring until lightly browned, about 2-4 minutes. Stir in the mushrooms, water chestnuts, rice vinegar, and oyster sauce. Simmer for 2 minutes, or until the meat is cooked through. Stir in the red bell pepper and simmer until it is tender-crisp, about 30 seconds to a minute. Season to taste with salt and pepper, if desired.

Assemble the lettuce wraps by spooning a heaping tablespoon of rice and filling onto each lettuce leaf. Top with 2-3 mandarin orange sections.

from GoodLifeEats

Slow-Roasted Mushroom Lasagne

Roasted Mushrooms:

500g button mushrooms, cleaned and thickly sliced
3-4 tbsp olive oil
3 garlic cloves, crushed
Juice of 1/2 a lemon
Zest of 1 lemon
Salt & pepper to taste

Lasagne:

1 batch slow roasted mushrooms
4 fresh lasagne sheets
150g ricotta cheese
100g soft goat’s cheese
1/2 cup thin or cooking cream
1 large organic egg
1 large onion, roughly diced
2 cloves garlic, crushed
2 tbsp butter

method:

1. Preheat the oven to 160 degrees C, then toss the sliced mushrooms in olive oil, crushed garlic, lemon and salt and pepper. Scatter the mushrooms onto a baking tray lined with non stick baking paper, then roast for 30 to 40 minutes or till browned on the bottom. Flip over all the mushroom slices and roast for another 10 to 15 minutes, then remove from the oven and cool.

2. Melt the butter in a non stick frying pan over medium heat, then add the onion and garlic to the pan and sauté till translucent and soft. Once soft, mix together with the ricotta, goat’s cheese, thin cream and egg till the mixture is well incorporated.

3. Line a non-stick loaf tin with the first lasagne sheet, then layer with 1/4 of the cheese mixture and add 1/4 of the slow roasted mushrooms. Repeat till you’ve used up all of the mushrooms and cheese, then bake in an oven at 180 degrees C for 30 minutes or till a skewer poked through the pasta sheets goes through cleanly.

4. Allow to cool slightly in the pan before carefully removing onto a plate, and serve while still warm with a fresh garden salad.

from the mighty mushroom