White Bean Roasted Red Pepper Dip

Tired of dips that were nothing but cream and egregious amounts of dairy fat, and bored by all of the white bean dips out there that were nothing but bean-swapped hummus, this has got to be one of the first recipes I ever created. Low-fat and or fat-free cream cheese work equally well in here, as does goat cheese or mascarpone. A sprinkle of chives makes it even prettier, but it will disappear quickly, with or without them.

1 15-ounce can of white cannelini or navy beans, drained and rinsed
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste

Puree everything in a food processor until smooth. Bachelors, your margarita blender will work, too.

Serve with baked pita chips.

Recipe from Smitten Kitchen.


Skillet Chicken Pot Pie

2 whole chicken breasts,
1 lbs
2 tbsp olive oil
1/2 cup white onion
chopped 1 cup white mushrooms
sliced 2 cloves garlic minced
2 cups frozen vegetable madly/ mix
1 can 14.5oz cream of chicken soup
1 sheet pie crust
1 tsp Italian seasoning
1 pinch oregano
1 pinch onion powder
1 pinch sea salt and pepper to taste
1 whole egg beaten, for brushing

1. Pre­heat oven to 400F degrees. 2. Place two chicken breasts in a hot steamer basket. Add oregano, onion powder and season with salt andpepper to taste. Cover and cook for 20 minutes. Check the center of the chicken to make sure it iscooked through. When done transfer to a cutting board and cute into small cubes. 3. Meanwhile, heat oil in a large skillet. Add onion, garlic and mushrooms. Sauté for 3­4 minutes or until onion is translucent and fragrant.  4. Next add in vegetable mix, cubed chicken and cream of chicken soup. Season with Italian seasoning andadjust the salt according to your taste. Stir and simmer for 5 minutes. 5. Remove from stove. Place pie crust over the chicken and veggie mix. Fold the dough inside forming acurly edge. Cut four slits in on top of the crust to vent.  6. Bake for 20 minutes or until crust is golden brown.

Recipe from Garden in the Kitchen.

Roasted Bratwurst with Peppers and Onions

You don’t need a grill to make these sweet and tangy Roasted Bratwurst with
Peppers and Onions because the oven does all the work.

Servings: 5

2 Tbsp olive oil $0.26
1 Tbsp red wine vinegar $0.10
1/2 Tbsp coarse mustard $0.03
1/4 tsp garlic powder $0.02
1/8 tsp salt $0.01
Freshly cracked pepper $0.05
3 bell peppers (any color) $2.57
1 onion $0.28
5 bratwurst links $3.49
5 buns $1.56
2 oz. cheddar (optional topping) $0.50
4 Tbsp mustard (optional topping) $0.24

1. Preheat the oven to 400ºF. In a small bowl stir together the olive oil, red wine vinegar, coarse mustard, garlic powder, salt, and pepper. Set the vinaigrette aside.
2. Slice the bell peppers and onion into 1/4­inch strips and place them on a large baking sheet. Add the bratwurst links to the baking sheet, then drizzle the vinaigrette over top. Toss the peppers, onions, and bratwurst until everything is coated in vinaigrette.
3. Place the baking sheet in the oven and roast for 20 minutes, then give everything a good stir. Return the baking sheet to the oven and roast for another 20­25 minutes, or until the bratwurst, peppers, and onions, have browned on the edges.
4. Stuff the bratwurst, peppers, and onions into the buns and top with shredded cheddar if desired. Place them back in the oven for about 5 minutes to melt the cheese and toast the buns. Top with more mustard just before serving.

Recipe from Budget Bytes.

Make Ahead Baked Ziti

Serves: 8 Serving Size = 1/8 slice from pan, 1/2 orange Prep Time: 30 m Cook Time: 40 m


2 ounce – ricotta cheese, part skim milk
4 tablespoon – olive oil
teaspoon – salt
teaspoon – black pepper, ground
12 ounce – mozzarella cheese
2 ounce – Parmesan cheese, grated
16 ounce – pasta, ziti
3 clove – garlic
teaspoon – red pepper/chili flakes
56 ounce – crushed tomatoes, canned S
SERVE WITH: 4 medium – orange


1. Mix ricotta, 2 tablespoons olive oil, salt and pepper in a mixing bowl. In a separate bowl, mix the shredded mozzarella and grated Parmesan cheese together. (2 ounces of grated Parmesan is about 1/2 cup).

2. Cook ziti as directed on package to al dente.

3. Using the same pot you cooked the pasta, add the remaining 2 tablespoons olive oil, minced garlic and red pepper akes. Heat over medium for 1-2 minutes. Add crushed tomatoes and bring to a simmer; cook for 15 minutes, stirring occasionally. Season with salt and pepper as desired.

4. Remove from heat and mix with pasta.

5. Add half the pasta to a 9X13 inch baking dish. Scoop large spoonfuls of ricotta mixture over pasta and gently spread around. Pour over the remaining pasta.

6. Sprinkle with the mozzarella and Parmesan cheese mixture.

7. Cover with plastic wrap and then foil. Refrigerate for 24 hours or toss in the freezer for up to a month.

8. When ready to bake, thaw overnight if needed. Remove both the foil and plastic wrap. Lightly cover with foil and preheat the oven to 400 degrees.

9. Bake for 20-25 minutes, remove foil and bake for an additional 15-20 minutes.

10. Serve hot with orange slices on the side.

Recipe from Super Healthy Kids.

Chicken and Waffles with Kicky Syrup


Cooking spray
1/4 cup pure maple syrup
1 tablespoon Sriracha chili sauce
1 teaspoon reduced-sodium soy sauce
1.1 ounces all-purpose our (about 1/4 cup)
1 large egg, lightly beaten
1 cup naturally sweetened cornakes, crushed (about 1 oz.)
1/4 cup whole-wheat panko (Japanese breadcrumbs)
4 (4-oz.) chicken breast cutlets
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1 tablespoon butter, melted


Step 1 Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet. Coat rack with cooking spray.

Step 2 Combine next 3 ingredients (through soy sauce) in a small bowl.

Step 3 Place our in a shallow dish. Place egg in a shallow dish. Combine cornakes and panko in a shallow dish. Sprinkle chicken with salt and paprika. Dredge chicken in our, shaking o excess. Dip chicken in egg; dredge in cornake mixture, pressing to adhere. Place on prepared rack. Drizzle butter evenly over chicken. Bake at 425 degrees F for 10 minutes or until chicken is done and crust is golden.

Step 4 Cook waes according to package directions. Divide waes among 4 plates; top evenly with chicken and syrup mixture. Sprinkle with green onions.

Recipe from Cooking Light.

Sour Cream Cheesecake Cupcakes

Notes: The recipe makes lots of extra graham cracker crust, but not really much layer 1 (cream cheese layer). I did the full 24, but I think if I made it again I’d do only 18 so they could each have more of the cheesecake part to them.

I used unsalted butter in the crust and added a teaspoon of salt.

I have a jar of leftover graham cracker crust that I’ve been eating with a spoon.

  • Prep Time: 0 mins
  • Total Time: 40 mins
  • Yield: 24 cupcakes



      • 16 graham crackers
      • 1/4 lb melted butter
      • 1/4 cup sugar


      • 16 ounces cream cheese
      • 2 eggs
      • 1/2 cup sugar
      • 1/2 teaspoon vanilla


      • 1 pint sour cream
      • 1/3 cup sugar


    • 1 lb frozen berries
    • 1 1/2 tablespoons cornstarch


  1. Crust:.
  2. In a medium sized bowl pulverize the graham crackers.
  3. Stir the melted butter and 1/4 cup sugar into the crackers.
  4. Put a tablespoon of the mixture into each cupcake holder.
  5. Press firmly and evenly on the bottom.
  6. First Layer:.
  7. Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.

Recipe from Food Network.

Chicken Bacon Pressed Picnic Sandwiches with Raspberry Honey Mustard


  • 2 loaves sesame semolina, unsliced
  • 1/2 cup honey mustard
  • 1/2 cup raspberry preserves
  • 1.5 to 2 pounds shredded rotisserie chicken
  • 1 pound bacon, cooked
  • 1 pound sliced extra-sharp cheddar cheese
  • 1/2 small red onion, sliced
  • 4 large handfuls of baby spinach


  1. Using a bread knife, cut the very top of the loaves off. You don’t want the bread pieces to be even halves– you only want to take the very tops off of the loaves so you can hollow out the bottom pieces and fill them with your sandwich ingredients.
  2. Cut around the inside of the bottom halves, making sure not to cut all the way through. Remove the majority of the tender bread in the center.
  3. Whisk together the honey mustard and the preserves. spread a generous amount in the bottom bread pieces. Reserve the rest of the raspberry honey mustard for later.
  4. Press the chicken over the raspberry honey mustard. Then layer with the bacon, cheddar cheese, red onion, and baby spinach, in that order. Press down as you go so that you can fit as much filling as possible.
  5. Cover the sandwiches with the top bread piece and wrap them very, very tightly with plastic wrap all over. Place the sandwiches in the refrigerator and top them with heavy objects to press them down– cast iron skillets, heavy books, and weights balanced on baking sheets all work well. You want to have about 30 pounds of total pressure on them, if possible, but less will still work.
  6. Allow the sandwiches to press and the flavors to marry overnight, or for at least 4 hours.
  7. Remove the sandwiches from the refrigerator, unwrap, and slice into small servings, about 8 pieces per loaf. Allow the picnic sandwiches to come to room temperature and serve with the remaining raspberry mustard

Recipe from Host the Toast.

One Pot Orzo Primavera

  • 1 tablespoon olive oil
  • 1 medium sized brown onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 head of broccoli cut into florets, discard stem
  • 21-ounces | 600-grams asparagus, cut into 2-inch pieces (woody ends snapped off)
  • 8-ounces (250-grams) dry orzo pasta
  • 2½ cups low sodium vegetable broth (or stock)
  • ¾ teaspoon salt
  • ¾ cup frozen peas
  • ½ cup fresh grated parmesan cheese
  • ⅓ cup half and half (or a reduced fat cream) – OPTIONAL
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper (extra) to taste if needed
  • 1 cup grape tomatoes (or cherry tomatoes), halved
  • Fresh parsley, to serve


  1. Heat the olive oil in a large pot over medium-high heat. Fry the onion for 2-3 minutes until transparent. Add in the garlic and cook until fragrant; add the orzo and fry to brown slightly (about 2 minutes) in the oil.
  2. Next, add in the broccoli florets and asparagus pieces, stirring occasionally for a further 2 minutes to absorb all the flavours in the pot.
  3. Pour in the broth along with ¾ teaspoon of salt. Give it a good stir to combine.
  4. Bring to a boil; cover and reduce heat down to low and allow to cook for 5-6 minutes, until most of the liquid has absorbed, while stirring occasionally.
  5. Uncover the pot and add in the peas and parmesan cheese. Stir gently to combine with the rest of the ingredients, and continue to cook on low heat for about 2-3 minutes until the peas have cooked through, the cheese has melted, and the pasta is cooked to your liking, while stirring occasionally.
  6. Take off the heat. Stir the half and half through to combine well and squeeze in the lemon juice. Mix through; taste test and add more salt and pepper if desired.
  7. Garnish with the fresh chopped parsley; top with the grape tomatoes and serve immediately
*If you find all of the liquid has absorbed and the pasta is not done, add ½ cup extra broth or water, stir through, and allow to cook through

Creamy Farro Soup


3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion
2 carrots
1 celery rib
2 garlic cloves
8 cups chicken stock (sub vegetable if you’d like)
2 cans white cannellini beans
1 cup farro
2 teaspoons salt
black pepper
3 sprigs fresh thyme
1 lemon, sliced into wedges

1. Pulse onion, carrots, celery, and garlic in a food processor until finely chopped.
2. Heat oil in a heavy soup pot over moderate heat until hot but not smoking, then cook vegetables stirring occasionally, until softened, about 10 minutes.
3. Stir in 4 cups stock and 1 can drained beans. Scrap all the brown bits off the bottom. Transfer soup to a blender and blend until smooth. Return to the pot.
4. Add remaining stock, salt, pepper, and thyme bundle. Bring to a boil, add farro, reduce to a simmer, and cook until tender, about 30 minutes.
5. Once farro is tender, add final drained beans to heat through, taste for seasoning, and remove thyme sprigs. Add some water if the soup looks too thick. If the soup sits for next day leftovers it will thicken up so add additional water when reheating. Serve with lemon wedges and an extra drizzle of olive oil.

Pineapple Fried Rice

  • 1 1/2 cup – brown rice, raw
  • 3 cup – water
  • 1/2 pound – chicken breast
  • 2 tablespoon – butter, unsalted
  • 2 cup – pineapple
  • 3 medium – carrot
  • 2 stalk – celery
  • 1 medium – onion, sweet
  • 2 tablespoon – soy sauce, low sodium
  • 2 tablespoon – sesame oil
  • 1 medium – orange
  • 1 cup – green peas, frozen


  • 1/2 cup – cashews
  • 2 tablespoon – cilantro
  1. Place rinsed and drained brown rice in a medium pot with 3 cups of water, and bring to a boil. Reduce heat to low and let simmer, covered, until water is evaporated and rice is tender.*
  2. Cook chicken breasts.
  3. Cut pineapple into bite size pieces.  Peel and grate carrots, slice celery; chop onion.
  4. Meanwhile, heat butter in a very large pan over medium heat. Add the onions and grated carrots to the pan, and fry until translucent and tender, about ten minutes.
  5. Add the celery, and fry a few minutes more, until it’s bright green and tender-crisp.
  6. In a small bowl, whisk together the soy sauce, sesame oil and juice from one orange.
  7. Add the cooked rice to the frying pan along with the cooked chicken, pineapple, peas and sauce. Toss the fried rice to coat it with the sauce, then taste and adjust seasonings. Top with cashews.
  8. Serve with chopped cilantro as a garnish, and Sriracha sauce for grownups (or kids!!) who like it hot.

*If you’re using same-day cooked rice, spread the hot cooked rice on a cookie sheet to let it dry out for about a half hour before you fry it. This keeps the rice from becoming sticking together too much in the final dish.

Recipe from Super Healthy Kids.