• 2  center-cut hickory-smoked bacon slices
• 2  cups  chopped onion
• 1  cup  thinly sliced leek
• 3  garlic cloves, chopped
• 1 1/2  pounds  shredded peeled baking potato (about 2 large)
• 1/3  cup  (1 1/2 ounces) shredded sharp cheddar cheese
• 3/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 2  large eggs
• Cooking spray
• 1/4  cup  reduced-fat sour cream

1. Preheat oven to 425°.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add onion to drippings in pan, and cook for 5 minutes, stirring occasionally. Add leek and garlic; cook for 2 minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 teaspoon salt, black pepper, and 2 large eggs in a medium bowl, stirring well.

3. Divide the potato mixture into 8 equal portions, and shape each portion into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Coat patties lightly with cooking spray. Bake at 425° for 25 minutes or until golden and set. Top with crumbled bacon and sour cream.

• 1 1/2  cups  plain 2% reduced-fat Greek yogurt
• 2  tablespoons  grated onion
• 1  tablespoon  grated peeled fresh ginger
• 1  tablespoon  canola oil
• 1  teaspoon  ground cumin
• 1/2  teaspoon  ground red pepper
• 1/4  teaspoon  ground turmeric
• 3  garlic cloves, minced
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  salt
• Cooking spray

1. Combine first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

2. Place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes.

• 1 1/2  tablespoons  extra-virgin olive oil
• 1  tablespoon  white wine vinegar
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 2  garlic cloves, minced
• 6  cups  baby spinach leaves (about 6 ounces)
• 1/4  cup  vertically sliced red onion

Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

• 1/2  cup  canned cranberry sauce (I only had the jellied kind and it worked just fine)
• 1/4  cup  fresh orange juice (about 1 orange)
• 1  tablespoon  olive oil
• 2  tablespoons  balsamic vinegar
• 1  teaspoon  sugar
• 1/4  teaspoon  salt

Salad:

• 2  cups  sliced peeled pear (about 2 pears)
• 1  cup  (1/8-inch-thick) slices red onion, separated into rings
• 1/3  cup  (2 ounces) crumbled blue cheese
• 2  tablespoons  coarsely chopped pecans, toasted

Preparation:

To prepare the vinaigrette, place the first 6 ingredients in a medium bowl; stir well with a whisk.

To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Divide pear and onion evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon pecans. Drizzle each serving with about 2 1/2 tablespoons vinaigrette.

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese.

• Sauce:
• 1/4  cup  canola mayonnaise
• 1  teaspoons  chili-garlic sauce
• 1 teaspoon honey
• 1  teaspoon  fresh lime juice
• 1/2  teaspoon  lower-sodium soy sauce
• Chicken:
• 1/4  cup  all-purpose flour
• 1 1/2  teaspoons  freshly ground black pepper
• 1 1/2  teaspoons  paprika
• 2  large eggs, lightly beaten
• 1  tablespoon  water
• 3  cups corn flakes , finely crushed (about 2 1/2 cups)
• 1  pound  chicken breast tenders
• 1/4  teaspoon  salt
• 1 1/2  tablespoons  canola oil

1. To prepare sauce, combine the mayonnaise, chili-garlic sauce, lime juice, honey, and soy sauce in a small bowl, stirring with a whisk. Cover and chill.

2. To prepare chicken, combine flour, black pepper, and paprika. Place flour mixture in a shallow dish. Combine eggs and 1 tablespoon water; place in another shallow dish. Place crushed cereal in another shallow dish.

3. Sprinkle chicken evenly with salt. Working with 1 piece at a time, dredge chicken in flour mixture. Dip in egg mixture; dredge in cereal.

4. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add chicken pieces to pan; cook 2 minutes on each side or until done. Serve immediately with sauce.

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 3 tablespoons olive oil
• 1/2 cup walnut halves, roughly chopped
• 4 cloves garlic, thinly sliced
• 1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
• 3/4 cup raisins
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.