Chicken and Rice Casserole

Ingredients

• 2 (14 1/2-ounce) can green beans, drained and rinsed
• 3 cups diced cooked chicken
• 1 medium onion, diced and sauteed
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (4-ounce) can pimentos, drained
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 cup mayonnaise
• 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
• 1 cup grated sharp Cheddar
• Pinch salt

Directions

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

Roasted Squash Soup with Sage

Ingredients

• 8 medium acorn squash (roundish)
• 4 tablespoons mild extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon smoked paprika
• 2 tablespoons chopped sage, plus several leaves for garnish
• About 1 1/2 tsp. coarse sea salt
• 2 garlic cloves, chopped
• 5 to 6 cups chicken broth
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup crème fraîche

Preparation

1. Preheat oven to 375°. Cut top third off each squash. Scoop out seeds from squash bottoms and tops; discard. Trim just enough off bottom of each squash so that it sits straight.

2. Set squash bottoms and tops on 2 large baking sheets and drizzle with about 2 tbsp. oil, rubbing it all over insides and rims. Bake 45 to 55 minutes, or until the flesh is soft and golden brown, but before squash start collapsing.

3. Meanwhile, heat remaining 2 tbsp. oil in a large pot over medium heat; add onion, paprika, sage, and 1/2 tsp. salt and cook until golden brown, about 5 minutes. Add garlic and cook 2 minutes more.

4. Scoop cooked flesh from squash into pot, leaving enough flesh so that squash keep their shape. Pave over any holes in squash "bowls" with some cooked squash and keep them warm.

5. To pot add 5 cups stock, remaining 1 tsp. salt, and the pepper. Bring to a boil; reduce heat and simmer 5 minutes. Add salt to taste.

6. Purée soup in batches in a blender, adding more stock if soup is too thick (cover top with a towel to keep hot soup from spurting out). Reheat in pot. Stir in crème fraîche and more stock if necessary.

7. Ladle soup into squash bowls and top with

Chunky Gazpacho with Sautéed Shrimp

Ingredients

• 1 1/2 cups chilled low-sodium vegetable juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 1/2 pounds red tomatoes, cored, chopped, and divided
• 1 garlic clove, peeled
• 1 cup chopped English cucumber, divided
• 3/4 cup chopped red bell pepper, divided
• 3 tablespoons chopped fresh basil, divided
• 1 1/2 tablespoons fresh lemon juice
• 12 ounces yellow tomatoes, seeded and chopped
• Cooking spray
• 1 pound peeled and deveined large shrimp
• 1/2 cup fat-free Greek-style plain yogurt

Preparation

1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.

3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.

Jamaican-Spiced Chicken Thighs

Ingredients

• 1/4 cup minced red onion
• 1 tablespoon sugar
• 1 tablespoon finely chopped seeded jalapeño pepper
• 2 teaspoons cider vinegar
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
• Cooking spray

Preparation

1. Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.

Southwest Salsa Burgers

Ingredients

• 1/4 cup finely chopped shallots
• 3/8 teaspoon salt
• 1/4 teaspoon ground chipotle chile pepper
• 1/8 teaspoon black pepper
• 1 pound lean ground round
• 1/4 cup refrigerated fresh salsa, divided
• Cooking spray
• 4 (1-ounce) slices Monterey Jack cheese
• 4 Boston lettuce leaves
• 4 (1 1/2-ounce) hamburger buns, toasted
• 8 (1/8-inch-thick) tomato slices

Preparation

1. Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.

3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 teaspoons salsa, and 1 bun top.

Creamy Fettuccine with Shrimp and Bacon

Ingredients

• 1 pound uncooked fettuccine
• 2 bacon slices (uncooked)
• 1 pound large shrimp, peeled and deveined
• 1 garlic clove, minced
• 1 1/2 cups frozen green peas, thawed
• 1 cup shredded carrot
• 2 cups 2% reduced-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Parmesan cheese
• 1/2 cup chopped fresh flat-leaf parsley, divided

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.

Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.

Mongolian Beef

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 2 teaspoons peanut oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 pound sirloin steak, thinly sliced across the grain
• 16 medium green onions, cut into 2-inch pieces

Preparation

1. Combine first 8 ingredients, stirring until smooth.

2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.