(54) Creamy Broccoli Soup with Cheddar Crisps

I purchased the bags of broccoli florets to use in this, so I only had to chop the onion and celery. That made this relatively speedy to make. I used an extra 1/2 cup of water - use your judgment, it might need a little bit more than the recipe calls for. For not having any cream or even any broth in it, this soup was amazingly creamy!! We all enjoyed it. I couldn't really enjoy the cheese crisps because of my teeth, but my husband and daughter devoured them with the soup!! I will make this again, for sure!

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Creamy Broccoli Soup with Cheddar Crisps

Yield: 4 servings
Source: Food and Wine Magazine, February 2008

For an ingenious twist on the classic combination of broccoli and melted cheddar, Barbara Lynch serves a warming broccoli soup with cheddar crisps. Try making the crisps with Mimolette, an orange-hued semihard cheese from France, which has a milder, nuttier flavor than cheddar. The soup is equally good with cauliflower or celery root in place of the broccoli.

2 tablespoons extra-virgin olive oil
1/2 large white onion, chopped
3 small celery ribs, thinly sliced (1 cup)
1 garlic clove, minced
1 1/2 pounds broccoli, cut into florets
3 1/2 cups water
Salt and freshly ground pepper
Cheddar Crisps, for serving

1. In a large saucepan, heat the olive oil. Add the onion, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.

2. Add the broccoli and water to the saucepan and bring to a boil. Simmer over moderate heat until the broccoli is tender, about 10 minutes.

3. Transfer the contents of the saucepan to a blender and puree until smooth. Season the soup with salt and pepper and serve with the Cheddar Crisps.


Make Ahead
The broccoli soup can be refrigerated overnight.

Nutritional Information (per sparkrecipes.com)- this includes 2 crisps
Calories 149, Total Fat 9.8 g, Cholesterol 7.4 mg, Sodium 120.9 mg, Potassium 678.0 mg, Total Carbohydrate 12.0 g, Dietary Fiber 6.0 g, Protein 7.3 g

Without the crisps
Calories 120, Fat 7.4g, Cholesterol 0mg, Sodium 76.8mg, Potassium 671mg, Carbohydrates 11.9g, Fiber 6g, Protein 5.6g

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(51) Barbecued Pork Chops

I am officially in love with pork chops on the bone! They end up much more tender than boneless ones, and for me, the tradeoff of a few more calories is worth it!! This recipe was so simple to put together. I wasn't quite sure how the flavors would work - especially that much sesame oil. But it was amazing how much flavor the chops had after just 30 minutes of marinating. They were spicy and sweet and a little smokey all at the same time. Very intriguing!

I will say that I failed to properly do the glaze. OOPS. I was washing dishes while the chops cooked and the sauce simmered. It was so little in the pan and 2 seconds too long = sauce glued to the pan. I was able to save a little bit, though! These are pork chops that I will definitely make again!!

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Barbecued Pork Chops

A simple 8-ingredient marinade, made with mostly pantry staples, brings out the vibrant flavor of these chops. Pair with kimchi-style slaw for a flavorful duo and a quick cooking dinner solution, ready in about 40 minutes (including a 25-minute marinade).

Yield: 4 servings (serving size: 1 pork chop)
Source: Cooking Light, JUNE 2009

2 tablespoons dark brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon pineapple juice
2 teaspoons minced fresh garlic
1 1/2 teaspoons sake (rice wine)
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 (4-ounce) bone-in pork chops (about 1/2 inch thick)
Cooking spray
1/4 teaspoon kosher salt
1 teaspoon sesame seeds, toasted

1. Combine first 8 ingredients in a zip-top plastic bag; add pork to bag. Seal; marinate at room temperature 25 minutes.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Cook pork 3 minutes on each side or until done. Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until thickened. Brush pork with reduced marinade; sprinkle with sesame seeds.

CALORIES 195 ; FAT 9.4g (sat 2.5g,mono 3.9g,poly 2.4g); CHOLESTEROL 49mg; CALCIUM 31mg; CARBOHYDRATE 8.9g; SODIUM 433mg; PROTEIN 17.7g; FIBER 0.3g; IRON 1mg

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(41) French Onion Burgers

For all of the cooking that I do, one of the things that I do NOT own is a cast iron skillet. I used to have one, but I have no idea where it came from (a roommate or old boyfriend, likely) and it was rusty. YUCK. I need to buy myself one for recipes just like this.... anybody have one they love?

In any case, I just used my grill pan, which worked fine! The burgers were nice and crispy on the outside and juicy on the inside. I was not sure about the salting step and the burgers were a touch salty for my taste. I can appreciate what the salt does (helps the crust form), so I'd just cut it down a little next time. We really liked this recipe and I will repeat it!

Oh and for your diet minded people out there - you must fight the temptation to buy leaner beef!!!! Did you hear me?! You need ground round. That's 85/15. No leaner or your burgers will crumble. Ok!? :) It's worth it, I promise!

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French Onion Burgers

Source: Cooking Light, MARCH 1997
Yield: 4 servings

2 teaspoons vegetable oil
2 cups chopped onion
1 pound ground round
1/4 teaspoon pepper
1 large egg white, lightly beaten
1 teaspoon salt
4 (1 1/2-ounce) French bread rolls or hamburger buns, split and toasted
4 teaspoons fat-free French or blue cheese salad dressing

Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion; sauté 10 minutes or until tender. Spoon onion into a bowl; let cool.

Add beef, pepper, and egg white to onion, and stir well. Divide beef mixture into 4 equal portions, shaping into 3/4-inch-thick patties.

Sprinkle salt evenly over surface of skillet. Heat salt in skillet over high heat 2 minutes. Add patties; cook 5 minutes on each side or until done. Place patties on bottom halves of rolls; top each with 1 teaspoon French dressing and top halves of buns.

CALORIES 340 (21% from fat); FAT 7.8g (sat 2.4g,mono 3g,poly 1.8g); IRON 3.5mg; CHOLESTEROL 66mg; CALCIUM 40mg; CARBOHYDRATE 33.1g; SODIUM 957mg; PROTEIN 31.6g; FIBER 2.3g

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(38) Pasta e Fagioli

I know I say that a lot of the recipes I cook are quick and easy, but this one should be put at the top of the list! There was nothing difficult about this. I minced my own garlic, which took 2 seconds as did opening the cans. Soooo, easy!!

I used regular spicy Italian sausage (not turkey - the plain was on sale!) and used 2 links. It was plenty spicy - certainly didn't need any extra red pepper! If you don't like spice, go for the sweet Italian sausage and add red pepper flakes until the heat is right for you! I wasn't sure if this was going to be filling enough, but it definitely was! We give this two thumbs up for sure!

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Pasta e Fagioli

Source: Cooking Light, OCTOBER 2000
Yield: 6 servings (serving size: 1 cup)

1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
1 cup uncooked small seashell pasta (about 4 ounces)
1/2 cup grated Romano cheese, divided
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley (optional)
Crushed red pepper (optional)

Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.

CALORIES 353 (26% from fat); FAT 10.2g (sat 3.1g,mono 4.1g,poly 2.3g); IRON 4.5mg; CHOLESTEROL 34mg; CALCIUM 177mg; CARBOHYDRATE 45.6g; SODIUM 742mg; PROTEIN 20.5g; FIBER 4.5g

(37) Shrimp and Broccoli Stir-Fry

Another excellent quickie for a weeknight dinner! I have to take this moment to tell you that I DESPISE garlic in the jar! Use the real stuff (ginger, too!) - it's so worth it! I used 4 cloves of garlic to get 1 Tbsp of minced. The sauce was not runny, but just sticky enough (like you get at the local Chinese place!) and very flavorful! If you don't like spicy things, cut the red pepper flakes down to 1/8th of a tsp.

I served this over rice and with some mini-eggrolls.  In the time it took the rice to cook, this dish was ready! This is a repeater for sure!

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Shrimp and Broccoli Stir-Fry

Source: Cooking Light, JANUARY 2008
Yield: 4 servings (serving size: 1 cup)

Stir-fry a zesty shrimp dish for a quick weeknight dinner. Spoon over basmati or jasmine rice. Try the recipe with chicken or steak, too.

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 tablespoon canola oil, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon bottled minced garlic
1 pound peeled and deveined large shrimp
1/4 teaspoon salt
4 cups small broccoli florets
1 cup vertically sliced onion

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

CALORIES 220 (27% from fat); FAT 6.7g (sat 0.8g,mono 2.4g,poly 1.9g); IRON 3.6mg; CHOLESTEROL 172mg; CALCIUM 105mg; CARBOHYDRATE 11.8g; SODIUM 577mg; PROTEIN 26.2g; FIBER 2.8g

(36) Barbecue-Rubbed Pork Chops

This is one of those 5-star recipes that you would never think would be a 5-star recipe!! The flavors of the rub are so complex - smokey, sweet, spicy, all rolled in to one. We grilled the pork chops on the grill, vs. the stove top (which I am sure would have been fine too!). Super quick and so so good!! I highly recommend this recipe!

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Barbecue-Rubbed Pork Chops

Yield: 4 servings (serving size: 1 pork chop)
Source: Cooking Light Magazine, April 2007

These tasty chops use spices that can all be found in your pantry, making them a great choice for busy weeknights.

1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper
4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
Cooking spray

Combine first 9 ingredients; rub over both sides of pork. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook for 2 minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally. Remove from pan; let stand 5 minutes.

CALORIES 277 (34% from fat); FAT 10.5g (sat 3.8g,mono 4.7g,poly 0.8g); IRON 1.4mg; CHOLESTEROL 105mg; CALCIUM 48mg; CARBOHYDRATE 4.3g; SODIUM 669mg; PROTEIN 38.8g; FIBER 0.5g

(34) Dijon Green Beans

This is a modification of a recipe I tried last week. It needed something, and the onions were the secret. These are light and easy to make. These beans will go into the regular rotation!

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Dijon Green Beans

Yield: 4 generous servings
Source: An Amy original

1 lb fresh green beans, trimmed
1 medium onion, thinly sliced (about 1c)
1 Tbsp olive oil
1 Tbsp Dijon mustard
Salt & pepper to taste

1) Bring a large pot of salted water to a boil. Add the green beans and cook until the beans are fork tender - about 8 minutes.

2) Drain beans and return the empty pot to the stove. Heat the olive oil over medium-high heat. Add onions and saute until brown and tender, about 5 minutes. Remove pan from heat. Add Dijon mustard and salt and pepper to taste. Stir 30 seconds until combined with onions. Return green beans to the pan and stir until well combined with the onions.

Nutritional Info
Calories: 79.2, Total Fat: 3.6 g, Cholesterol: 0.0 mg, Sodium: 97.6 mg, Total Carbs: 10.5 g, Dietary Fiber: 4.4 g, Protein: 2.4 g

(33) Creamy Cajun Shrimp Linguine

Oh my heavens, this was good!! This truly took less than 30 minutes to prepare and was so yummy! I have a salt-free creole seasoning blend that I made at some point in the last year (I don't remember when, or why, but it's good!) and I used that. Any salt-free cajun seasoning would work, though. It was adequately spicy, but not on fire. The serving size was very generous and it didn't taste light at all!! My favorite kind of recipe, really!!

My only suggestion is to save a little bit of the pasta water for emergency purposes. I left the pot on a touch too long after adding the half and half and if I had saved the water (which I did not), I could have used a little splash of that in with the cream (or more cream, which defeats the purpose of light!). In any case, it was delish and I will make this again!!

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Creamy Cajun Shrimp Linguine

Source: Cooking Light, September 2006
Yield: 4 servings (serving size: 1 1/2 cups)

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

CALORIES 365 (27% from fat); FAT 10.9g (sat 5.9g,mono 2.7g,poly 0.8g); IRON 4.1mg; CHOLESTEROL 194mg; CALCIUM 101mg; CARBOHYDRATE 38.1g; SODIUM 685mg; PROTEIN 27.4g; FIBER 2.2g

(32) Broccoli and Cheese Soup

I was looking for something quick and warm tonight for dinner. I was expecting the soup to be a bit thicker and after reading some of the reviews on CL's website, I apparently was not the only one. Many readers suggested using only 2c of milk and also maybe using 5 oz of Velveeta and 3oz of shredded sharp cheddar for a stronger cheese flavor.

This soup was incredibly mild and flavorful, just as written. The broccoli (I used fresh) was very tender and hit the spot for me. So don't be afraid to make it just as written, if you don't like experimenting! It's not a super filling bowl of soup, but with a sandwich or a baked potato, it would be a perfect light supper! The baby liked it and so did I. I will make this again for sure.

PS: I don't think the blender step is a must, so if you don't have one or are lazy, you can skip it without stressing out :)

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Broccoli and Cheese Soup

Add voluptuous texture to a low-calorie soup by using processed cheese, which melts beautifully. Mix a small portion of the soup in the blender to add body.

Source: Cooking Light Magazine, January 2002
Yield: 6 servings (1 1/3 cup each)

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

CALORIES 203 (28% from fat); FAT 6.3g (sat 4g,mono 1.8g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 24mg; CALCIUM 385mg; CARBOHYDRATE 21.7g; SODIUM 897mg; PROTEIN 15.6g; FIBER 2.9g

(31) Mike's Amazing Queso Dip

Whenever we gather with my husband's side of the family, my father-in-law, Mike, makes this insane dip. Everyone stands around the counter, hovered over the mini-crockpot, inhaling this dip! I made it for the first time the other day and I had to keep track of what exactly went into it so I could share it with you! WARNING: This stuff is addictive and not low-fat. Sorry :) We love this with the tortilla chip scoops, but it's also great with Frito scoops, too!

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Mike's Amazing Queso Dip

3/4 cup diced onion
3/4 cup diced green pepper
1 Tbsp olive oil
1/2 tube of bulk (breakfast) sausage - you can use mild or hot
1 (15 ounce) can Hormel chili - with or without beans, your choice (I like beans!)
16 oz brick of Velveeta - use Pepper Jack or Mexican
2 Tbsp diced jalapenos (or more if you like the heat!)

1) Heat oil over medium-high heat. Saute onion and pepper until lightly brown and soft. Spoon the vegetables into the bottom of the mini crock-pot or dish you will be preparing the dip in.

2) In the same skillet, cook the sausage until browned. Spoon out into the dish with the vegetables (avoid as much of the fat as possible).

3) Cut Velveeta into large cubes and add to the sausage and vegetables. Pour in chili and diced jalapenos. Cook over low heat until the cheese has melted and ingredients are well combined. Enjoy with tortilla or corn chips!

(30) Blondie Bars

Yummy yum yum yum!! I was going to make chocolate chip cookies, but got lazy, so I made these instead. Good choice! I didn't have to dirty my mixer (although my arm was tired from stirring!) and these were pretty quick to put together.

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Blondie Bars

Yield: 36 bars

2 3/4 cups all-purpose flour
2 cups firmly packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups semi-sweet chocolate chips

1) Preheat oven to 350 degrees. Combine flour, sugar, baking powder, and salt in a large bowl.

2) Stir in eggs, oil, and vanilla, mixing well. Stir in chocolate morsels until blended. Spread into a greased 13x9" pan.

3) Bake 45-50 minutes until lightly golden brown and edges just begin to pull away from the sides of the pan. Cool completely; cut into bars.

(22) Caesar Salad with Light Homemade Dressing

This recipe is adapted from a Cooking Light one. The original calls for anchovy paste, which I could not find. The flavor on the dressing is great and I love that it's light! (The dressing comes out to about 30cals/Tbsp, which is awesome!!) It's slightly garlicky, slightly tangy - just right!! I am a bad recipe writer - I should have measured my cheese and lettuce. I can tell you about how much to use, but just use your own judgment, really!!

I promise, nobody is paying me to say this :) but my favorite croutons of all time went on this salad. We LOVE LOVE LOVE the Texas Toast croutons. This was my first taste of the Caesar ones and they did not disappoint!!

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Caesar Salad with Light Homemade Dressing

Yield: 4 salads

1/3 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/4-1/2 teaspoon freshly ground pepper (depending on how spicy you like it!)
1 garlic clove, minced
4-6c chopped romaine lettuce (depends on how big your bowls are!!)
1/2c grated Parmesan, divided
croutons

Combine the first 8 ingredients (yogurt through pepper) in a bowl; stir well with a whisk. Place lettuce, 1/4c Parmesan, and 1/2c of the dressing in a large bowl or dish with a lid and stir to coat the lettuce with the dressing. (I used a big Tupperware with a lid and shook it all up - worked great!!) Place mix into 4 individual bowls and top each salad with 1 Tbsp Parmesan and croutons to your liking. Voila! Easy Caesar salad!!

(15) Chicken Baked in White Wine Marinade

I never cook chicken breasts on the bone, but they were on sale this week, so I thought I'd live on the wild side! This smelled SO STRONG (hello onions!) going in the oven, but they came out very mild and tender. Oh and I baked them in my favorite Le Crueset, because it had a lid and because my chicken was ginormous and would never have all fit in an 11x7 pan! This was easy to prep the night before and pop into the oven!

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Chicken Baked in White Wine Marinade

Yield: 4 servings (serving size: 1 breast half)
Source: Cooking Light Magazine, July 2008

Baking the chicken with the marinade infuses it with more flavor. Bone-in, skin-on chicken breasts stay moist and succulent; the skin is discarded after baking. For the prettiest presentation, remove meat from the bones, and slice thinly across the grain.

1 cup dry white wine
1 cup vertically sliced onion
1 teaspoon chopped fresh thyme
4 (8-ounce) bone-in chicken breast halves
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours, turning occasionally.

2. Preheat oven to 375°.

3. Place the chicken, skin side up, in an 11 x 7–inch baking dish. Pour marinade over chicken. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 40 minutes or until done. Transfer chicken to a platter. Discard skin, bay leaf, and marinade. Sprinkle chicken evenly with salt and pepper.

Wine note: Chicken breasts such as these have a delicate flavor and work best with light wines. In summer, serve them with a cold pinot grigio, which is generally made without oak and is lighter and fresher than chardonnay. Try the snappy Tamás Estates Pinot Grigio from Monterey County, California and Livermore Valley. The 2006 is $12. —Karen MacNeil

CALORIES 184 (19% from fat); FAT 3.8g (sat 1.1g,mono 1.3g,poly 0.8g); IRON 1.3mg; CHOLESTEROL 90mg; CALCIUM 24mg; CARBOHYDRATE 2.1g; SODIUM 377mg; PROTEIN 33.2g; FIBER 0.3g

(4) Corn and Bell Pepper Chowder

We live in Florida. It's normally warm here, but this week, brrrrrrrrrrrrr! It was in the 20s when we left for work this morning and didn't break out of the 40s during the day. That kind of weather calls for SOUP! This recipe is a quickie, great for a weeknight dinner. A little chopping, a little stirring, 30 minutes later, you've got soup! This is a hearty bowl, too. This soup, a nice green salad, and some crescent rolls = happy family!! I can't wait to have the leftovers!

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Corn and Bell Pepper Chowder

Yield: 4 servings (about 1.5 cups each)
Source: slightly tweaked recipe from Bon Appetit

4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
2 Tbsp butter
1 red bell pepper, chopped
1 5-6oz Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 Tbsp whipping cream
Chopped green onions

1) Blend 2 cups corn and 1 cup broth in blender until almost smooth.

2) Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes.

3) Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream.

4) Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

Nutritional Information
Calories: 255, Total Fat: 10.9 g, Cholesterol: 25.8 mg, Sodium: 494.2 mg, Total Carbs: 38.5 g, Dietary Fiber: 4.8 g, Protein: 6.8 g

(3) Pork Chops with Maple Mustard Glaze

This was absolutely delicious!! I had to go out and buy real maple syrup... SO worth the money! This is a glaze, not a sauce, so don't be expecting to cover rice with this. It coats the pork chops beautifully and is sweet, but tangy. It's the perfect balance of flavors. (and it's EASY!!)

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Pork Chops with Maple Mustard Glaze

Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
Source: Cooking Light, May 2006

Maple syrup makes a fine stand-in for honey or sugar in sauces. Here, it adds a rich, sweet note to herbed mustard sauce. This sauce goes nicely with sautéed chicken breasts as well.

1 teaspoon butter
4 (4-ounce) boneless pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons heavy cream

Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.

CALORIES 214 (22% from fat); FAT 5.2g (sat 1.9g,mono 1.9g,poly 0.6g); IRON 1.2mg; CHOLESTEROL 68mg; CALCIUM 38mg; CARBOHYDRATE 14.6g; SODIUM 751mg; PROTEIN 26.3g; FIBER 0.3g

(1) Turkey Reuben Sandwiches

I know, I know, this is not exactly a recipe, more like a method, but whatever, I needed some guidance! I normally don't put dijon on a reuben, but it was quite tasty!! They were easy and quick and filling. And a good way to use up that leftover New Year's Day sauerkraut! YUM!

PS: I used some light butter-spread stuff instead of canola oil.

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Turkey Reuben Sandwiches

Source: Cooking Light, OCTOBER 2006
Yield: 4 servings (serving size: 1 sandwich)

Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

CALORIES 255 (38% from fat); FAT 10.7g (sat 4.8g,mono 3.9g,poly 1.5g); IRON 0.7mg; CHOLESTEROL 44mg; CALCIUM 311mg; CARBOHYDRATE 18.9g; SODIUM 865mg; PROTEIN 19.6g; FIBER 3.4g

(123) Scallops with Browned Butter Vinaigrette

I don't make scallops very often, but we decided to add a little surf to go with the turf for Christmas Eve dinner! This recipe was VERY easy and so fantastic! This served 4 for us (3 scallops each), but you could make a full meal of it for 2 people! Don't skimp - use the big scallops!!

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Scallops with Browned Butter Vinaigrette

Source: Adapted from an Epicurious recipe
Yield: 2 or 4 servings

5 tablespoons unsalted butter
12 large sea scallops (about 1 pound)
1 1/2 teaspoons chopped fresh thyme, divided
1/3 cup chopped shallots
1 tablespoon balsamic vinegar

Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet.

Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate.

Add shallots, a small amount (~ 1 to 2 tsp, as needed) reserved butter, and remaining 1 teaspoon thyme to skillet; saute until shallots are softened. Remove skillet from heat. Add remaining browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.

(122) Horseradish and Mustard-Crusted Beef

We like to do a beef tenderloin for Christmas. It's tough to come up with different ways to cook it, so this year I thought I'd try this recipe. I had to cook it a LOT longer than the recipe calls for to get it to 145 in the middle. I'm not sure if it was my cut of beef or the fact that my oven was full or what?! It never really browned either (maybe it wasn't supposed to?!), but it was still so tender and delicious! So the moral of the story, go by your meat thermometer. 145 degrees coming out of the oven = is a perfect pink!!

PS: I made it way ahead of time and just stuck it in the fridge! This is so super easy!!

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Horseradish and Mustard-Crusted Beef Tenderloin

Yield: 8 servings (serving size: 3 ounces)
Source: Cooking Light Magazine, December 2004

Prep this entrée up to a day ahead, then just pop it in the oven. It'll be ready in only 35 minutes. Be sure to ask for a center-cut beef tenderloin, which has a consistent width and cooks more evenly than a piece with a tapered end.

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 (2-pound) center-cut beef tenderloin, trimmed
1/2 cup dry breadcrumbs
Cooking spray

Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

Preheat oven to 400°.

Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.

CALORIES 205 (40% from fat); FAT 9g (sat 3.3g,mono 3.6g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 63mg; CALCIUM 37mg; CARBOHYDRATE 5.5g; SODIUM 199mg; PROTEIN 24.1g; FIBER 0.4g

(120) Pretzel Turtles

These are absolutely the cutest things ever! And they are SO GOOD. One of my favorite candy bars is "Take Five" and this is very much like that (minus the peanut butter part). YUM. So easy, so good. Did I mention they are good?! :)

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Pretzel Turtles

Yield: 20 pieces

20 mini pretzel twists
20 chocolate covered caramels (aka: Rolos)
20 pecan halves

1) Preheat oven to 300 degrees.
2) Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3) Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Nutritional Information per piece:
Calories 78, Fat 1.9g, Sodium 263mg, Carbs 14.1g, Fiber .6g, Protein 1.6g

(114) Garlic-Rosemary Roasted Chicken

I did not do the entire recipe (roasted garlic & onions) simply because I didn't have the time or energy. But the rosemary and garlic under the chicken skin was AMAZING. So flavorful! I also rubbed about 1 Tbsp of olive oil on the bird to help with crisping. I will make this one again!

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Garlic-Rosemary Roasted Chicken

When it first ran in our October 1996 issue, this dish was accompanied by five other roasted-chicken recipes, each one an herb-infused, earthy delight. Of all those recipes, this classic French version proved to be everyone's favorite. It's amazing how the simple combination of rosemary and garlic can so infuse the chicken, making it taste every bit as glorious as it smells when it's cooking in the oven.

Yield: 8 servings (serving size: 3 ounces chicken and 1 onion quarter)
Source: Cooking Light, APRIL 1997

1 (5 to 6-pound) roasting chicken
1 tablespoon chopped fresh rosemary
8 garlic cloves, crushed
2 medium red onions, quartered
2 whole garlic heads
2 teaspoons olive oil

Preheat oven to 450°.

Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan.

Cut a thin slice from end of each onion. Remove white papery skins from garlic heads (do not peel or separate cloves). Cut tops off garlic heads, leaving root end intact.

Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350°; bake an additional 1 hour and 15 minutes or until meat thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin from chicken. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

Nutritional Information
Calories: 231 (30% from fat), Fat: 7.7g (sat 1.9g,mono 3.1g,poly 1.6g), Protein: 26.5g, Carbohydrate: 13.5g, Fiber: 2.7g, Cholesterol: 76mg, Iron: 1.4mg, Sodium: 78mg, Calcium: 50mg