Description:
From "Real Simple Magazine"

This is my favorite butternut squash soup recipe. You can make it vegetarian by substituting the chicken broth with vegetable broth.

Roasting the squash before you add it to the soup results in a rich, caramelized flavor. But if you don't have the time, you can skip this step. I personally love it roasted and will sometimes just roast the squash and eat it with couscous.

Hands-on time: 25 minutes
Total time: 2 hours

Ingredients:
1 3-pound butternut squash
3 tablespoons olive oil
3 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
1 32-ounce container low-sodium chicken broth

Directions:
Heat oven to 400° F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium-low heat.
To Freeze:
Let the soup cool, then ladle it into large resealable bags. Store for up to 3 months.
To Reheat:
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.

Description:
Recipe By: Moosewood Restaurant Cooks at Home

Ingredients:
Sauce:

3 tablespoons hoisin sauce
2/3 cup water
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch
Stir-fry:
2 tablespoons vegetable oil
2 garlic cloves -- pressed
1 small fresh chile -- seeded and minced
18 ounces tofu -- cut into 1" cubes
5 cups broccoli florets
1/3 cup dry sherry
1 bunch scallions -- cut into 1" pieces
1 red bell pepper, cut into strips -- optional

Directions:
Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.
Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.

Serve immediately.

Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium

Serve over rice or pasta.

Description:
From "Dad's Own Cookbook" by Bob Sloan
A Mexican feast is never complete without tacos.

Ingredients:
1 tablespoon corn oil
1 green bell pepper, seeded and coarsely chopped
1 28-ounce can crushed tomatoes
1 packet taco seasoning
1 12-ounce can red beans, drained
1 8-ounce can corn, without sugar, drained
3/4 pound plum tomatoes (about 5)
4 leaves Romaine lettuce or 1/4 head iceberg lettuce
1/2 pound grated Monterey Jack or cheddar cheese
1 medium red onion
8 store-bought taco shells, warmed, if desired

Directions:
1. Put a large frying pan on High heat and let it get hot, about 45 seconds. Add the oil and the bell pepper and sauté, stirring often, until cooked through but still crunchy, about 5 minutes.

2. Add the tomatoes, taco seasoning, and red beans. When the mixture starts boiling, reduce the heat to Low, partially cover, and simmer for 20 minutes. Stir the chili occasionally to keep it from sticking to the bottom of the pan.

3. Stir in the corn and cook until heated through. Turn off the heat.

4. Cut the tomatoes lengthwise into quarters. Cut each quarter into 1/4-inch slices. Chop these roughly and set aside in a small bowl. Coarsely chop the onion.

5. Cut the lettuce into 1/4-inch slices. Stack these and then cut them in half.

6. Place the taco shells on a platter. Fill each with the chili mixture. Top with grated cheese and garnish with chopped tomato, onion, and shredded lettuce.

Ingredients:
1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon

Directions:
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Description:
This is my new favorite recipe!

Ingredients:
2 tsp butter
2 tsp olive oil
1 pound asparagus, cut into 1-inch pieces
1/2 tsp table salt
1/4 tsp black pepper
1 large egg(s)
1 cup fat-free creamer, such as fat-free half-and-half
1 tsp cornstarch, mixed with 1 tablespoon water
1/2 pound cooked fettuccine, cooked and kept hot
1/4 cup parsley, fresh, chopped
2 Tbsp grated Parmesan cheese
1 Tbsp lemon zest
2 Tbsp fresh lemon juice

Directions:
Place butter and olive oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside. (Note: If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each in half lengthwise to ensure they'll be properly cooked.)


Meanwhile, whisk egg and creamer together in a small bowl; add mixture to skillet used to cook asparagus. Place skillet over medium heat and add cornstarch mixture, stirring constantly, until thickened. Add remaining ingredients and asparagus back to pot, stir to combine and serve immediately. Yields about 1 1/2 cups per serving.

Description:
This is a recipe my mom always makes around the holidays. It's super decadent. Everyone always loves it, but I really need to only make it when there are many people around to enjoy it because it's really like candy.

Ingredients:
1 tbsn vanilla
1 cup peanut butter
2 sticks margarine (melted)
1/3 lb (1 package from box) graham crackers) (crumbled up)
1 lb. powdered sugar
2 cups real chocolate chips
1 tbsn vegetable oil

Directions:
Mix all vanilla, peanut butter, margarine, graham crackers and powdered sugar and spread in 9x13 pan.

Melt 2 cups real chocolate chips in 1 tbsn oil. Spread on peanut butter mixture. Cool and enjoy!

Ingredients:
1/2 cup chopped onion
2 tbsps margarine or butter
1/4 cup flour
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
3 -1/2 cups milk
1 (16 oz.) pkg of frozen chopped broccoli
8 oz. (2 cups) shredded cheddar cheese

Directions:
In large saucepan over medium heat, cook onion in margarine until tender. Stir in flour, basil and salt. Gradually stir in milk. Add broccoli; cook over medium heat until slightly thickened, stirring occasionally. Add cheese; cook until cheese is melted; stirring constantly. 5 (1-1/4 cup) servings.

Description:
I just tried this recipe for the first time as my first soup of the season. It was DELICIOUS! I got the recipe from McDougall Program newsletter I receive. The only modification I made was to add 1 tablespoon of olive oil before adding the first ingredients.

Ingredients:
2 onions, diced
6 cloves garlic, peeled
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 tablespoon fresh ginger, minced
1 bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon nutmeg

Directions:
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.

Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.

Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.

Description:
From Dr. Andrew Weil's website: Commercially baked muffins have become as large as small birthday cakes and loaded with calories and fat. These muffins, on the other hand, are delicious and loaded with fiber and heart-friendly oat bran. They may truly be the breakfast of champions. You may use Granny Smith or Gravenstein apples, but feel free to try your favorite green apple. You can freeze what you don't consume right away for a later date.


Ingredients:
Expeller-pressed canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple juice concentrate, thawed
1 cup water


Directions:
1. Heat oven to 325°F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.

2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.

3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.

4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.

5. Remove muffins from cups while hot.

Nutrients Per Serving
Calories: 208.4
Protein: 5.6 grams
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Monounsat Fat: 0.3 grams
Polyunsat Fat: 0.5 grams
Carbohydrate: 48.7 grams
Fiber: 5.3 grams
Cholesterol: 0.0 mg
Vitamin A: 19.5 IU
Vitamin E: 0.7 mg/IU
Vitamin C: 3.1 mg
Calcium: 25.1 mg
Magnesium: 58.3 mg

Description:
This sandwich is SUPER yummy!!! I made them for the first time this week and they were so delicious. The recipe is from Health magazine. I just pressed the sandwiches on the Forman Grill. Oh, and I also didn't have roasted red peppers so I just grilled some red peppers on the Forman Grill, as well prior to adding them to the sandwich.

Ingredients:
1 tablespoon butter
1 (8-ounce) package mushrooms, sliced
4 teaspoons Dijon mustard
8 (1-ounce) slices whole wheat bread
1/2 of 1 (10-ounce) bag fresh spinach
1/4 cup sliced roasted red bell peppers
1/4 cup chopped onion
1 cup shredded Gruyère cheese
2 tablespoons butter, melted

Directions:
1. Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.
2. Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, 1/4 cup cheese, and 1/4 cup mushrooms. Top with remaining bread.

3. Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown and cheese is melted. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.

Description:
This is another recipe from the Moosewood Cooks at Home cookbook. It's delicious with soups, stews, or salads, or on it own for brunch or breakfast.

Ingredients:
1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper

Directions:
Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.


On a floured board or counter top, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet. Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.

Description:
I've been craving soup lately, so I tried this recipe tonight that I found in the Moosewood cookbook. It's really good and really easy. They describe it as a rustic, hearty soup that's quick and delicious. I have to agree!

Ingredients:
1 cup chopped onions

1 garlic dove, minced or pressed

2 tablespoons olive oil

1 medium red or yellow bell pepper

1 bay leaf

pinch of salt

1/2 teaspoon ground fennel

1 medium potato

2 tablespoons dry sherry

1 tablespoon fresh lemon juice

2 cups vegetable stock or water

2 cups undrained canned white beans (16-ounce can)

ground black pepper to taste

chopped fresh parsley


Directions:
In a soup pot, sauté the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions soften. While the onions sauté, chop the bell pepper. Add the bay leaf, salt, fennel, and bell peppers to the pot, and continue to cook for about 5 minutes, stirring regularly.

Cube the potato and add to the pot along with the sherry, lemon juice, and stock or water. Cover and simmer for 10 to 15 minutes, until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste.

Garnish with parsley and serve immediately.

I served it with their Savory Scallion Biscuits .

Description:
This makes a wonderful side-dish salad or an entree for an EASY and delicious lunch. You're supposed to serve it cold but it's just as yummy served warm.

This recipe is from the McDougall Quick and Easy Cookbook. I just added the garbanzo beans because I love them! :-)

Ingredients:
1 cup uncooked orzo
2 cups frozen mixed vegetables
1 15 oz can of garbanzo beans (optional)
1/4 cup dried cranberries, raisins, or a combination of the two
1/4 cup chopped green onions
1/2 cup oil-free honey dijon dressing
1 tbsn soy sauce
freshly ground black pepper to taste


Directions:
Bring 4 cups of water to a boil. Add the orzo. Cook per instructions on orzo package. Meanwhile, place the frozen vegetables in glass bowl. Add 1/4 cup water, cover, and microwave on high for 6 minutes. (Or if you're like me and don't want to dirty up an additional bowl, just throw the vegetables in with the orzo to cook) for the appropriate amount of time.

Drain the orzo and vegetables. Combine the orzo, vegetables, garbanzo beans, dried fruit, and green onions. Mix the dressing and soy sauce and pour over the orzo mixture and toss to mix. Season with the pepper. Refrigerate at least up to 2 hours to blend the flavors.

Description:
I got this recipe from Rachel Ray's 30 minute Get Real Meals. It's really good. It's also great because you can do a lot of the chopping in advance and just throw everything together at the end. I substituted the chicken broth with vegetable broth.

Ingredients:
3 TBs Extra Virgin Olive Oil (EVOO)
1 - inch piece fresh ginger root, peeled and minced or grated (I used 1 tsp of pre-grated ginger)
1 tsp cumin seeds
1 tsp crushed hot red pepper flakes
3 garlic cloves, crushed
1 head cauliflower, cut into florets
3 baby eggplants (1 1/2 lbs), cut lengthwise into 1-inch wednes
1 small yellow onion, sliced
1 can (15 oz) chickpeas
1 tbs ground coriander
1 1/2 tsp turmeric
1 tsp allspice
1 tsp salt
1 14.25 oz can of vegetable broth
1/3 cup couscous
1 cup fresh basil leaves, torn or shredded, or 1/2 cup chopped fresh cilantro, for garnish (optional)


Directions:
Heat a deep nonstick skillet or pot (choose one that has a tight fitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and the garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize a bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and vegetable broth and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.

Description:
This is a super easy and yummy recipe from the Moosewood cookbook. It's really easy to have most of the ingredients on hand. It's not super spicy, so if you like more spice, you might want to add more than the recipe suggests.

Ingredients:
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 pinch cayenne
3/4 pound tofu, cut in to 1/2 inch cubes (firm)
2 cups undrained cooked chick peas (16-oz can)
2 tomatoes, chopped (I used a 14.5 oz can of diced tomatoes)
1 pinch of salt, or more to taste


Directions:
Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally.

Stir in the cumin, coriander, turmeric, pepper, and cayenne.

Add the cubed tofu and cook for a minute or so, stirring constantly.

Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5
minutes.

Add the tomatoes and continue to cook until thoroughly heated. Add
salt to taste.

Serve basmati rice. I served it over brown basmati
rice.

Description:
This is nice salad for the summer. It's super easy to make and it's great for picnics. I had it last night with a side of sauteed spinach. For lunch today we used the leftovers to make a burrito by putting it in tortilla's with added avocado. This recipe is from the Moosewood Cookbook. In case you're not familiar with it, quinoa is a chewy grain that is high in protein that is popular in South America.

Ingredients:
1/3 C. dry quinoa
1 C. water
1 tspn olive oil
4 tspn fresh lime juice, or more to taste (i used it from the bottle)
1/4 tspn ground cumin
1/4 tspn ground coriander
1 Tbsn finely chopped fresh cilantro
2 Tbsn. minced scallions
1-1/2 C. cooked black beans (one 15-oz. can)
2 C. diced tomatoes (or one 24-oz. can, drained and diced)
1 C. diced bell pepper (red, green, yellow or a mix)
2 tspn minced fresh (or canned) green chiles (optional)
salt and black pepper to taste

lemon or lime wedges (optional)

Directions:
Rinse quinoa well in a sieve. Boil the water, add quinoa, cover, and simmer about 10-15 minutes, until all the water is absorbed. Cool 15 minutes.

Combine oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in beans, tomatoes, bell peppers, and chiles. Add cooled quinoa, salt and pepper to taste.

Refrigerate until ready to serve.

Garnish with lemon or lime.

Description:
I made this sandwich last night and it was SUPER yummy! For those that live in NYC, I ordered the par baked whole wheat baguette from Fresh Direct so I had fresh baked bread to use with the sandwich.

Ingredients:
1 red pepper (sliced in 4 large pieces)
1 zucchini (sliced lengthwise)
1 large rounded slice of red onion
1 avocado
Olive Oil (preferably in a mister)
Italian seasonings
Whole wheat baguette

Directions:
I sprayed olive oil then sprinkled italian seasonings on both sides of red pepper, zucchini and red onion then grilled them each on the Forman Grill for about 3-4 minutes on each side (I left them on until there were grill marks). I was able to do all of this while the bread was baking.

Once bread was done I layered each of the vegetables with the avocado on the bottom. There were enough for vegetables for 2 sandwiches (and a little extra for Lyla to munch on). It was great last night while it was warm, but it was just as yummy today for lunch served cold.

Description:
I came across this recipe in a magazine and gave it a try. It was really good. I substituted 1 cup of the flour for whole wheat flour. I thought it was really good but it definitely gave it a "healthy" taste. If you want to make it healthier I recommend trying that substitution. You can start off just substituting 1/4 cup and work your way up to more whole wheat flour if you're not used to the taste.

Ingredients:
1/4 cup softened soy margarine (or any other vegetable spread, I used Promise)
1/2 cup unsweetened applesauce
1/2 tsp salt
1 cup granulated sugar
2 cups all-purpose flour
1 tbs baking powder
1 tsp vanilla extract
1/2 cup soy milk (I used vanilla flavored)
2 cups fresh blueberries (I used frozen)

Directions:
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2. Mix all wet ingredients together in mixing bowl (except for blueberries). Add dry ingredients and stir just until mixed. You do not want to over mix. Add blueberries. Spoon into muffin cups., filling three-quarters full.
3. Bake 35 minutes, or until tops are firm. Cool slightly on rack.

Description:
This is so easy and delicous. This is a really simple side dish to serve along rice or couscous. Tonight I used small Chinese Eggplant so I just put them in a chopped spinach salad with chickpeas, feta cheese, carrots, red peppers, and tomatoes.

Ingredients:
2 medium eggplants (about 1 lb each)
1 cup barbecue Sauce

(You can really just wing it and use however much eggplant you have on hand and brush on barbecue sauce)

Directions:
Preheat the broiler. Line broiling pan with aluminum foil; grease the foil with butter or margarine

Cut the eggplant into 1-inch thick slices. Place on the broiling pan so that the slices do not overlap. Generously brush the eggplant with sauce.

Broil about 4 inches from the heat source for 5 minutes or until eggplant with sauce is browned and bubbly. Turn the slices and brush the second side generously with the remaining sauce. Broil 5 minutes longer.

Description:
This is one of my absolute favorite soup recipes. I got it from Health magazine awhile back. It's healthy, easy and you can find most of the ingredients in your pantry. You can substitute regular couscous if you can't find whole wheat.

I'm making it tonight for dinner so I'll try to add a picture tonight.

Ingredients:
2 teaspoons olive oil
4 leeks, rinsed well; white portion chopped (discard green tops)
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups fat-free vegetable or chicken broth
2 (15.5-ounce) cans white (cannellini) beans, rinsed and drained
2 bay leaves
1/2 cup whole-wheat couscous
2 cups packed spinach leaves Salt and ground black pepper


Directions:
Prep time: 5 min.
Cook time: 8 min.

Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and saute 2 minutes, until tender. Add cumin and stir. Add broth, beans and bay leaves and bring mixture to a boil. Add couscous, reduce heat to low, cover and simmer 5 minutes.

Remove bay leaves and discard; stir in spinach leaves and cook 30 seconds, until spinach is wilted. Season to taste with salt and pepper. Ladle soup into bowls.

Nutrition Score per serving (1 1/2 cups): 409 calories, 8% fat (3.6 g; 0.5 g saturated), 70% carbs (72 g), 22% protein (22 g), 16 g.fiber.