Turkey, Apple and Swiss Melt

recipe courtesy Cooking Light

Turkey, Apple and Swiss Melt

1 tablespoon Dijon mustard

1 tablespoon honey

8 (1-ounce) slices whole-wheat bread 

4 (1-ounce) slices Swiss cheese 

5 ounces thinly sliced Granny Smith apple (about 1 small)

8 ounces thinly sliced lower-sodium deli turkey breast

Cooking spray 

Combine mustard and honey in a small bowl. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture. Place one cheese slice on dressed side of bread slices; top each with 5 apple slices and 2 ounces turkey. Top sandwiches with remaining 4 bread slices. Coat both sides of sandwiches with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sandwiches to pan. Cook 2 minutes on each side or until bread is browned and cheese melts. Serves 4.

Lemon-Thyme Pimm's Cooler

recipe courtesy Sunset Magazine

Lemon-Thyme Pimm's Cooler

1/4 cup Pimm's No. 1

1/3 cup Lemon-Thyme Simple Syrup*

5 to 6 tbsp. lemon juice

Lemon twists

Thyme sprigs

Combine Pimm's, syrup, lemon juice to taste, and 2/3 cup water in a small pitcher. Divide between 2 ice-filled tumblers. Wrap lemon twists around thyme sprigs and garnish glasses.

*Lemon-Thyme Simple Syrup

3/4 cup sugar
4 (4-in.) thyme sprigs
4 slices lemon

Stir together sugar, 3/4 cup water, the thyme, and lemon in a small saucepan. Bring to a simmer over medium heat. When the first bubbles appear, reduce heat to medium-low and simmer gently 5 minutes. Let cool, then strain. Keeps up to 1 week, chilled.

Tomato and Asparagus Carbonara

recipe courtesy Cooking Light

Tomato and Asparagus Carbonara

3 quarts water 

1 tablespoon extra-virgin olive oil 

1 pound (1-inch) diagonally cut trimmed asparagus

3 garlic cloves, minced

1 pint cherry tomatoes, halved 

2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 large egg 

8 ounces uncooked penne pasta

1/4 cup fresh basil leaves

Bring 3 quarts water to a boil in a Dutch oven.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.

Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.

Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately. Serves 4.

* Pairs well with a sauvignon blanc.

Zucchini Banana Bread

recipe courtesy Taste of Home

Zucchini Banana Bread

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup mashed ripe bananas

1/2 cup canola oil

1/2 teaspoon banana extract

1/2 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Peanut Butter Banana Bread

recipe adapted from Cooking Light

Peanut Butter Banana Bread

1 1/2 cups mashed ripe banana

1/3 cup plain fat-free yogurt

1/3 cup creamy peanut butter 

3 tablespoons butter, melted

2 large eggs 

1/2 cup granulated sugar 

1/2 cup packed brown sugar

6.75 ounces all-purpose flour (about 1 1/2 cups) 

1/4 cup ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Preheat oven to 350°.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended.

Pour batter into muffin cups. Bake at 350° for 15-20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove muffins from pan; cool.  Makes about 18 muffins.

Grilled Chicken and Peaches with Green Beans and Orzo

recipe courtesy Better Homes and Gardens

Grilled Chicken and Peaches with Green Beans and Orzo

8 ounces dried orzo (1 1/3 cups)

8 ounces green beans, trimmed (about 2 1/2 cups)

1 pound chicken tenders

2 peaches, cut into wedges

1/4 teaspoon each salt and ground black pepper

2 tablespoons olive oil

2 - 4 ounces herb-flavored feta cheese ( garlic and herb or peppercorn), crumbled

Fresh thyme (optional)

In a large saucepan or Dutch oven cook orzo according to package directions. Add green beans during last 5 minutes of cooking time. Drain; do not rinse.

Meanwhile, lightly brush chicken and peaches with some of the oil; season with salt and pepper. Grill over medium heat for 4 to 6 minutes, until no pink remains in chicken and peaches are tender and grill-marked.

In a large bowl combine orzo, beans, grilled chicken and peaches (chopped, if desired), and feta. Drizzle with remaining olive oil; season with salt and pepper. Sprinkle with thyme, if desired. Serves 4.

Seashells with Basil, Tomatoes and Garlic

recipe courtesy Sunset Magazine

Seashells with Basil, Tomatoes and Garlic

1/3 cup extra-virgin olive oil

2 large garlic cloves, finely chopped

About 3/4 tsp. kosher salt

1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes

3/4 pound medium seashell pasta

1/2 cup shaved parmesan cheese

1/2 cup thinly sliced fresh basil leaves

Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.

Meanwhile, cook pasta as package directs in a large pot of salted boiling water.

Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt. Serves 6.

Chorizo-Chile Burger

recipe courtesy Better Homes and Gardens

Chorizo-Chile Burger

1 recipe Poblano-Avocado Spread, or purchased avocado spread

1 medium red onion, thinly sliced

Juice of 1 lime (2 Tbsp.)

1 tablespoon white vinegar

1/2 teaspoon ground cumin

Kosher or sea salt and freshly ground black pepper, to taste

6 ounces uncooked chorizo sausage

1 1/4 pounds ground beef chuck

6 hamburger buns

Prepare Poblano-Avocado Spread (see below). Cover and refrigerate. For pickled onions, in medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain. In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.

In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat. Spread on plate lined with paper towels to cool.

Build charcoal fire or preheat gas grill for direct cooking. In bowl combined cooled chorizo with ground beef. Form into six 3/4-inch thick patties. Indent center of each patty. Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time. Spread Poblano -Avocado Spread on buns. Layer patties and pickled onions on buns. Makes 6 burgers.

Poblano-Avocado Spread: Char 1 fresh poblano pepper by holding with tongs over gas flame, placing on broiler rack, or baking on foil-lined baking sheet at 425 degrees F for 20 to 25 minutes (until skin is blistered and brown). Wrap pepper in foil. Let stand 20 to 30 minutes, until cool enough to handle. 

Slip off blackened skin, twist off stem, and scoop out seeds; discard skin, stem, and seeds. Coarsely chop, then transfer to small bowl. Halve, pit, and peel 1 avocado. Mash half the avocado; add to chopped pepper. Slice remaining avocado half and stir into poblano-avocado in bowl. Stir in 2 Tbsp. lime juice, 1 Tbsp. chopped cilantro, 1 tsp. mayonnaise, and kosher or sea salt to taste.

*Note:  Pair with grilled sweet potato slices drizzled with olive oil and seasoned with salt and pepper.

Stone Fruit Chicken-Rice Salad

recipe courtesy Cooking Light

serve on a bed of spinach and arugula for added flavor and texture

Stone Fruit Chicken-Rice Salad

3 (6-ounce) skinless, boneless chicken breast halves, trimmed 

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

Cooking spray

2 tablespoons olive oil 

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 1/2 cups pitted, coarsely chopped nectarines

1 cup cooked brown rice, cooled

1 cup coarsely chopped pitted cherries*

1/2 cup sliced green onions 

1/4 cup dry-roasted almonds, chopped 

3 tablespoons torn mint

fresh spinach and arugula (optional)

Preheat grill to medium-high heat.

Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 5 minutes. Chop chicken.

Combine oil, rind, juice, and mustard in a large bowl, stirring well with a whisk. Add chopped, cooked chicken, nectarines, and remaining ingredients; toss well.  Serves 4.

* Note:  I originally misread the recipe and bought dried cherries instead of fresh cherries.  However, it was still a delicious substitution and the sweet cherries paired well with the salty almonds.

Maple-Soy Chicken Thighs

recipe courtesy Cooking Light

Maple-Soy Chicken Thighs

1/2 cup maple syrup

1/4 cup fresh orange juice 

2 tablespoons lower-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

8 bone-in chicken thighs, skinned

1/2 teaspoon salt

2 tablespoons sliced green onions 

Combine first 7 ingredients in a small bowl, stirring with a whisk. Place maple mixture in a large zip-top plastic bag. Add chicken thighs to bag; seal. Marinate in refrigerator 1 hour.

Preheat oven to 375°.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat; bring to a boil. Cook until marinade reduces to 1/4 cup (about 5 minutes). Arrange chicken in a single layer on a foil-lined baking sheet. Baste with 2 tablespoons maple mixture; sprinkle evenly with salt. Bake chicken at 375° for 20 minutes. Turn chicken over; baste with remaining 2 tablespoons maple mixture. Bake 15 minutes or until chicken is done; sprinkle with onions.  Serves 4.

*Note: I used 4 chicken leg quarters instead of just thighs.  Serve with brown rice and steamed broccoli for a nutritious dinner option.

Cranberry Bog Turkey Burger with Corn on the Cob with Chive Butter

cranberry sauce

recipe courtesy Rachael Ray

Cranberry Bog Turkey Burger with Corn on the Cob with Chive Butter

Bog Burgers:

1 1/3 pounds (the average weight of one package from meat case) ground turkey breast

1 small McIntosh apple, finely chopped

1 small white onion, chopped

1 rib celery from heart of the stalk, finely chopped

1 rounded teaspoon poultry seasoning

Salt and pepper

Vegetable oil, for drizzling

4 sandwich size sourdough English muffins

1 cup prepared whole berry cranberry sauce

1/2 cup mayonnaise or reduced fat mayonnaise

8 leaves Bibb lettuce, cleaned

Corn:

4 ears corn, shucked

4 tablespoons butter

20 blades fresh chives, finely chopped

Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side.

Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob.

Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.  Serves 4.

Apricot-Lime Glazed Shrimp

recipe courtesy Family Circle

Apricot-Lime Glazed Shrimp

1 cup rice

1/2 pound snow peas, trimmed

1 tablespoon olive oil

1/2 cup cilantro, chopped

1/2 cup apricot preserves

3 tablespoons reduced-sodium soy sauce

3 tablespoons lime juice

1/4 teaspoon red pepper flakes

1 1/2 pounds jumbo shrimp (about 24), shelled and deveined

Cook rice following package directions, about 15 minutes. Meanwhile, bring a medium pot of lightly salted water to a boil; add snow peas and cook 4 minutes. Drain and toss with cooked rice, olive oil and cilantro.

Combine apricot preserves, soy sauce, lime juice and red pepper flakes. Stir 4 tablespoons of the mixture into rice. Cover and refrigerate until ready to serve.

Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray. Reserve 2 tablespoons of the apricot mixture. Brush remaining mixture on shrimp and grill 2 to 3 minutes per side or until cooked through.

Serve shrimp with rice and reserved sauce. Serves 4.

* I used brown rice in this recipe and cooked according to package directions.

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

recipe courtesy Cooking Light

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

3 medium sweet potatoes (2 pounds)

5 tablespoons olive oil, divided 

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4 cup fresh lime juice

2 tablespoons warm water

2 teaspoons honey

Dash of hot sauce (optional)

1 jalapeño pepper, seeded and minced

3 cups shredded Napa cabbage

1 cup sliced red onion

1/3 cup pumpkin seeds, toasted

1/4 cup chopped green onions 

1/4 cup chopped fresh cilantro

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.  Serves 6.

Caprese-Style Grilled Chicken Breasts

recipe courtesy Family Circle

Caprese-Style Grilled Chicken Breasts

2 tablespoons red wine vinegar

1 clove garlic, chopped

1 teaspoon Dijon mustard

1 teaspoon chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

3 tomatoes (about 1 pound), seeds removed, cut into bite-size pieces

1/4 cup fresh basil, torn into small pieces

4 boneless, skinless chicken breasts (about 5 ounces each)

3 ounces shredded reduced-fat mozzarella cheese

3 ounces whole wheat angel hair pasta, cooked following package directions (about 5 minutes)

Whisk together vinegar, garlic, mustard, mint, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Gradually drizzle in olive oil, whisking constantly, so mixture emulsifies.

In a medium bowl, combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.

Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray.

Brush chicken with remaining dressing and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill 5 to 6 minutes per side or until internal temperature reaches 160 degrees. Scatter cheese over top during last minute of cooking.

Toss cooked pasta with half of the tomato salad. Serve with chicken and remaining tomato salad. Serves 4.

Nectarine Pancakes

recipe courtesy Martha Stewart Living

Nectarine Pancakes

1 3/4 cups all-purpose flour

3 1/2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon coarse salt

1 1/2 cups low-fat buttermilk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon butter, melted, plus more, softened, for skillet and serving

2 tablespoons safflower oil

2 nectarines, peeled and thinly sliced (about 2 cups)

Pure maple syrup, for serving

Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.