THE QUEEN OF EVERYTHING ELSE

Total Time: 2 hours, 30 minutes Yield: 6 - 8 servings Ingredients 8 oz bow-tie pasta, cooked to al dente according to directions listed on package 1 1/2 lbs broccoli, crowns chopped into small pieces and majority of stems discarded or reserved for another use (about 4 cups) 2/3 cup low-fat or non-fat plain Greek yogurt (I used Chobani non-fat) 1/3 cup mayonnaise (full fat) 1/3 cup red wine vinegar 1/4 cup light agave nectar 3/4 tsp salt 1/3 cup chopped red onion 2 cups grapes, chopped into halves 1 cup toasted pecans, chopped 8 slices bacon, cooked and chopped Directions In a mixing bowl, whisk together plain Greek yogurt, mayonnaise, red wine vinegar, agave, salt and red onion. Place cooked pasta and chopped broccoli in a large mixing bowl and pour Greek yogurt mixture over top and toss to evenly coat. Cover bowl with lid or plastic wrap, transfer to refrigerator and chill 2 hours. Toss in chopped grapes, toasted pecans and cooked bacon just befor...

Prep Time: 15 minutes Cook Time: 35 minutes Yield: 9 - 12 bars Ingredients 1 cup all-purpose flour 1/4 tsp baking soda 1/4 tsp salt 1 cup rolled oats (old fashioned) 1/2 cup packed light-brown sugar 1/2 cup unsalted butter, softened 3/4 cup raspberry jam, seedless if preferred Directions Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil. In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened. Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer. Bake in preheated oven ...

Ingredients Serves 8 1 tbsp extra-virgin olive oil 10 oz packages chopped frozen spinach 1 ⁄ 2 onion, chopped 1 ⁄ 2 tsp dried oregano 1 ⁄ 2 tsp dried basil 2 clove garlic, crushed 32 oz jar spaghetti sauce 1 1 ⁄ 2 cup water 2 cup non-fat cottage cheese 8 oz package part skim milk mozzarella cheese, shredded 1 ⁄ 4 cup parmesan cheese, grated 1 ⁄ 2 cup fresh parsley, chopped 1 tsp salt 1 ⁄ 8 tsp black pepper 1 egg 8 oz lasagna noodles Directions Preheat oven to 350 degrees F (175 degrees C). In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with laye...

Ingredients Serves 8 1 ⁄ 2 cup all-purpose flour, plus 2 tbsp 1 ⁄ 2 cup old fashioned oats, (not instant) 1 ⁄ 4 cup brown sugar, packed 1 ⁄ 2 tsp ground ginger 1 ⁄ 4 tsp cinnamon 1 pinch salt 3 tbsp light stick butter, diced 1 tsp water 1 ⁄ 4 cup granulated sugar 1 ⁄ 4 tsp ground nutmeg 1 pinch ground cloves 3 lb golden delicious peeled and thinly sliced 1 tsp vanilla extract Directions Preheat the oven to 375°F Spray a shallow 1-1/2 quart baking dish with nonstick spray. To make the topping, combine the 1/2 cup flour, the oats, brown sugar, ginger, cinnamon, and salt in a medium bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Add the water and firmly press mixture to form clumps. To make the filling, mix the granulated sugar, the 2 tablespoons flour, the nutmeg, and cloves in a large bowl. Add the ...

Apple Turnovers 1 turnover = 1.5 points Ingredients 3/4 lbs cooking apples 1 1/2 tsp lemon juice 1/4 cup granulated sugar 1 Tbsp flour 1/2 tsp cinnamon 1/8 tsp salt 1/8 tsp nutmeg 10 sheets frozen phyllo pastry Instructions Preheat oven to 400 F. Peel and chop apples to make 2 1/4 cups, thaw phyllo sheets. Toss apples gently in lemon juice, add sugar, flour, and cinnamon. Stir and set aside. Spray 1 phyllo sheet with cooking spray, and cut lengthwise into 4 strips. Place one strip on top of another to make 2-ply. Spoon 1 heaping tablespoon apple mixture onto one end of strip, fold the left bottom corner over mixture, forming a triangle. Continue folding over until you reach the end of the strip. Repeat to make 20 turnovers. Place triangles, seam-side down, on sprayed baking sheet. Lightly spray tops with cooking spray. Bake at 7 minutes or until golden. Dust tops with sugar or drizzle with icing while warm.

1 can of Chickpeas 1 cup of Quinoa handful tomatoes chopped half red pepper chopped 3/4 cup cucumber chopped 1/2 cup celery chopped black olives chopped 1/4 cup red wine vinegar 1/4 olive oil salt & pepper & garlic Mix all together and let sit for a few hours before serving

  Ingredients 2 pounds sweet potatoes, peeled and cut into bite size (1/4-inch) cubes 1/4 cup extra-virgin olive oil, divided 1 medium red bell pepper, diced into small pieces 4 scallions, white and tender green parts, sliced 1/4 cup minced cilantro leaves 3 tablespoons lime juice, plus grated zest of 1 lime 1 teaspoon chili powder 1/4 to 1/2 teaspoon ground cumin, according to your taste Salt and pepper Directions Preheat the oven to 400° F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and some salt and pepper on a sheet pan. Arrange the potatoes in a single layer; roast until just tender, about 25 minutes. Let cool slightly and then transfer to a large bowl. Add the bell pepper, scallions and cilantro. In a small bowl, whisk the remaining 3 tablespoons olive oil, the lime juice and zest, chili powder, cumin, a generous pinch of salt, and a couple of grinds of black pepper. Pour the dressing over the salad; toss very gently. Serve warm,...