Chocolate Gooey Butter Cookies

Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

From Paula Dean, Food Network

Pumpkin Pie Shake

1 cup plain or vanilla yogurt
1 cup pumpkin puree
1 tsp pumpkin pie spice1/2 tsp vanilla
1 TBL brown sugar (or other sweetener)
7-10 Ice cubes Blend all ingredients in a blender and blend until smooth!

From Super Healthy Kids

Honey Wheat Bread (for bread machine)

Ingredients

• 1 1/8 cups water
• 3 cups whole wheat flour
• 1 1/2 teaspoons salt
• 1/3 cup honey
• 1 tablespoon dry milk powder
• 1 1/2 tablespoons shortening
• 1 1/2 teaspoons active dry yeast

Directions

1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

Peanut Butter Chocolate Oreo Bark

1 package or so Oreo cookies
1 bag or so semi-sweet baking chocolate (chips, chunks, whatever works for you!)
1 bag or so white baking chocolate
2 - 3 tablespoons peanut butter
Wax paper & cookie sheet

Directions

1. Melt chocolate in separate bowls (microwave or double boiler)
2. Add peanut butter to melted white chocolate
3. Crumble cookies and distribute into both chocolate bowls
4. Spoon globs of chocolate mixtures onto wax paper covered cookie sheet (alternating colors...very important!)
5. This is the fun part! Use the tip of a butter knife to swirl through the mixture...blending some of the dark into the white and vice versa. Have fun & swirrrrl, swirl, swirl!
6. Chill until firm (30 minutes maybe?)
7. Break into pieces/chunks with your hands

Easy Snickerdoodles

Mix the following ingredients together:
1/4 cup of oil
2 eggs
1 box of Pillsbury-Classic White Cake Mix

Turn oven on at 350 degrees.

Mix everything together.

Make the cookie dough into tiny balls (about the size of a quarter)

Put 1/2 cup of sugar and 1-2 tbsp. cinnamon into a bowl and mix together. Roll the cookie dough balls in the sugar/cinnamon mixture.

Put the balls of cookie dough onto a cookie sheet. Press the dough down a little and put into an oven. Cook for ONLY 8 mins. Let them stand for a couple mins.

Easy Spinach Artichoke Dip

1 box frozen spinach
1 bag frozen artichoke hearts
1 jar sliced black olives (optional)
1 bag Italian blend cheese
1 bag Parmesan cheese
Garlic powder to taste
Mayo just enough to bind together about 2 heaping spoonfuls

Blend everything in a bowl bake in a casserole dish on 350 for about 20 minutes until everything is hot and yummy!

Can also be done in a crockpot.

Serve with crackers veggies tortilla chips or crusty bread

Cracked Pepper Cheese Ball

2 pkgs cream cheese, softened
1 packet ranch dressing mix
cracked black pepper

Mix cream cheese with ranch dressing packet. Form into a flattened ball. Coat in cracked pepper. Serve with Wheat Thins.

Easy Caramel Pie (Dulce de Leche)

1 graham cracker pie crust
3 small cans of sweetened condensed milk

Put all 3 cans unopened into a pot of water. (Make sure that there is enough water to cover the cans.). Boil water for 3 hours occasionally checking to make sure that the cans are covered with water. Carefully take the cans out of the water after the 3 hours. Place a towel over the cans when opening them to catch the steam. Pour into the pie shell. Let set.

Possible toppings:

• Sprinkle brown sugar over top and put under the broiler for a minute or two for caramelized sugar
• Banana
• Chocolate Chips

Thanksigiving Turkey Cuban Style

Turkey
grapefruit
orange
salt
pepper
oregano
cumin
garlic

Stuff Turkey with Mushroom Stuffing.

Cover with grapefruit and orange juices. Sprinkle spices over the turkey. Bake according to turkey size directions.

Ginger Cookies (With Pumpkin)

• 2 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 3/4 cup trans fat-free margarine spread , room temperature
• 1 cup sugar
• 1 large egg *
• 1/2 cup pureed pumpkin (solid pack pumpkin in a can), room temperature
• 1/3 cup molasses
• 1/4 cup sugar

Directions

Preheat the oven to 350°.

In a small bowl, mix together the flour, spices, salt and baking soda. In a large mixing bowl, beat the margarine spread, sugar, egg and pumpkin until smooth and fluffy. Add the molasses. Slowly, add the dry ingredients to form a smooth, soft dough.

Prepare the topping by mixing the cinnamon and sugar together into a small bowl.

Drop teaspoonfuls of dough onto a lightly greased cookie sheet. With a teaspoon or your fingers, sprinkle the cinnamon sugar topping over each cookie before baking.

Bake for 10 to 12 minutes. For crispier cookies, bake a little longer.

Cool on wire racks.

* For chewier cookies, add an additional egg.

Blueberry Oatmeal Bars (With Spinach)

Created by Jessica Seinfeld

• 2 cups old-fashioned oats
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup Balance trans-fat-free soft tub margarine spread , chilled
• 1 cup low-sugar blueberry preserves
• 1/2 cup spinach puree

Directions

Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.

In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.

Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.

Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

Meanwhile, mix the preserves with the spinach puree in a small bowl.

Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20

Apple Crumble (With Butternut Squash)

Ingredients for Filling

• 4 large Golden Delicious or Gala apples (about 3 pounds)
• 1/2 cup butternut squash puree
• 1/4 cup firmly packed light brown sugar
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons whole-wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

Ingredients for Topping

• 1/2 cup walnuts, pecans, or almonds, roughly chopped
• 1 cup whole-wheat pastry flour
• 1-1/4 cups old-fashioned oats
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoons salt
• 1/2 cup trans-fat-free soft tub margarine spread, frozen

Directions

1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with non-stick cooking spray. Peel, core, and slice the apples into 1/4 inch slices. In a large mixing bowl, toss the apples, squash puree, brown sugar, lemon juice, flour, cinnamon, and vanilla. Transfer to the dish and spread out in an even layer. Set aside.

2. Make the topping. In another large bowl, mix together the nuts, pastry flour, oats, sugar, cinnamon, and salt. Using your fingertips, gently work in the frozen margarine until pea-size lumps form. If the margarine begins to melt, place the bowl in the freezer for 5 to 10 minutes.

3. Top the apples evenly with the nut mixture and bake, uncovered, until the apples are bubbly and the topping is golden brown, about 45 to 50 minutes. Serve warm or at room temperature.

Teriyaki Chicken (With Carrot)

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 1/4 cup carrot puree
• 1 tablespoon firmly packed dark brown sugar
• 1/4 cup 100% orange juice
• 1 clove garlic, cut in half
• 2 green onions, cut in thirds
• 1/2-inch piece fresh ginger, sliced (no need to peel)
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
• 1/4 teaspoon pepper
• 1/4 teaspoon sweet paprika

Directions

1. Preheat the oven to 350°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.

2. Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden. Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately.

Crockpot Lasagna

Recipe created by Jessica Seinfeld

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Brownies (with Carrot and Spinach)

Created by Jessica Seinfeld

• 3 ounces semisweet or bittersweet chocolate
• 1/2 cup carrot puree
• 1/2 cup spinach puree
• 1/2 cup firmly packed light or dark brown sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons trans-fat-free soft tub margarine spread
• 2 teaspoons pure vanilla extract
• 2 large egg whites
• 3/4 cup oat flour or all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Directions

Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray.

Melt the chocolate in a double boiler or over a very low flame.

In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes.

Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Chocolate Cake (with Beets)

Created by Jessica Seinfeld

• Nonstick cooking spray
• 1 cup firmly packed light or dark brown sugar
• 1/4 cup canola or vegetable oil or trans-fat-free soft tub margarine spread
• 1 large egg
• 2 large egg whites
• 3 ounces semisweet or bittersweet chocolate , melted and cooled
• 1/2 cup beet puree
• 1/2 cup lowfat 1 percent buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Cream Cheese Frosting:

• 1 package (8 ounces) reduced-fat cream cheese
• 3/4 cup confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract

Directions

Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.

Add the flour, baking soda and salt, and beat until smooth.

Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.

Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.

Refrigerate in an airtight container for up to 4 days.

Macaroni and Cheese 1 (with Butternut Squash or Cauliflower)

Created by Jessica Seinfeld

• 1 1/2 cups elbow macaroni
• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1/2 cup nonfat skim milk
• 1/2 cup butternut or cauliflower puree
• 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
• 4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper

Directions

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)

Created by Jessica Seinfeld

• 1 cup whole-wheat or white or panko (Japanese breadcrumbs)
• 1/2 cup flaxseed meal
• 1 tablespoon grated Parmesan
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup broccoli or spinach or sweet potato or beet puree
• 1 large egg , lightly beaten
• 1 pound boneless skinless chicken breasts or chicken tenders , rinsed, dried and cut into small chunks
• 1/2 teaspoon salt
• Nonstick cooking spray
• 1 tablespoon olive oil

Directions

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Italian Meatloaf (with Carrot)

Created by Jessica Seinfeld

• 1 cup Italian-style breadcrumbs (seasoned)
• 1/2 cup nonfat skim milk
• 2 tablespoons olive oil
• 1/2 onion , finely chopped
• 2 stalks celery , finely chopped
• 1 pound lean ground turkey
• 1/2 cup grated Parmesan
• 1/2 cup carrot puree
• 1/4 cup ketchup
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup bottled tomato sauce
• 4 slices turkey bacon

Directions

Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.

In a large bowl, soak the breadcrumbs in milk.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Pancakes (with Sweet Potato)

Created by Jessica Seinfeld

• 1 cup water
• 1/2 cup sweet potato puree
• 1/4 teaspoon cinnamon or pumpkin pie spice (optional)
• 1 cup pancake mix
• Nonstick cooking spray
• 1 tablespoon canola or vegetable oil
• Pure maple syrup , for serving

Directions

In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.

Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

Scrambled Eggs (with Cauliflower)

Created by Jessica Seinfeld

• 2 large eggs
• 4 large egg whites
• 1/4 cup reduced-fat sour cream
• 1/2 cup cauliflower puree
• 2 tablespoons grated Parmesan
• Pinch of salt
• Nonstick cooking spray
• 1 teaspoon olive oil

Directions

In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.

Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.

Pesto Crostini

Recipe created by Jessica Seinfeld

• 1/2 loaf of baguette
• 2 Tbsp. olive oil
• 12 cherry or grape tomatoes , halved (about 1 cup)
• 12 bocconcini (small mozzarella balls), halved
• 1/4 tsp. kosher salt
• 4 grinds freshly ground black pepper
• 1/2 cup pesto (try to find freshly made in the cheese section of the store)

Directions

Heat the oven to 375??. Slice the baguette into 1/2-inch-thick slices. Place on a baking sheet and brush with 1 tablespoon of the oil. Bake until golden and crisp, 10 to 12 minutes.

Once the bread is toasted, smear—dividing evenly—a bit of pesto onto each crostini. Top each piece with one half each of the tomato and bocconcini. Drizzle each with some of the remaining tablespoon of oil and season with the salt and pepper.

Pop back in the oven for 1 minute until heated through.

Quesadillas (with Butternut Squash)

• 
  

  Created by Jessica Seinfeld
  Nonstick cooking spray
• 1 tablespoon olive oil
• 1/2 pound chicken cutlets or boneless chicken breast , rinsed and dried
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon chili powder , or to taste
• 1/2 cup canned navy beans , drained and rinsed
• 1/2 cup reduced-fat sour cream
• 1/2 cup butternut squash puree
• 1/2 cup reduced-fat Cheddar cheese
• 4 (8-inch) whole-wheat tortillas
• 1/2 cup bottled salsa

Directions

Preheat oven to 400°. Coat a large baking sheet with cooking spray.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Sprinkle the chicken with salt, pepper, and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets. For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer. Cut the chicken into thin slices, or puree it, if necessary.

In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese.

Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top. Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes. Cut into wedges and serve with salsa.

Easy Steak Dinner

Recipe created by Jessica Seinfeld

Brown Rice Pilaf

• 2 to 3 cloves garlic , crushed
• 1 1/2 cups basmati rice
• 1 Tbsp. olive oil
• 2 bay leaves
• 1 tsp. salt

Steak

• 2 New York Strip steaks , about 1-inch thick and 1 pound each
• 1 tsp. kosher salt
• 1 Tbsp. black peppercorns , crushed
• 2 tsp. canola oil

Roasted Asparagus

• 1 pound asparagus
• 1/4 tsp. salt
• Pepper to taste
• 1 small lemon , zested
• 2 Tbsp. olive oil (to coat)

Directions

To make the brown rice pilaf, heat a saucepan and add olive and add crushed garlic. Sauté garlic until you can smell it. Add dry rice and coat with the oil and garlic. Add 2 1/2 cups water, bay leaf, salt and cover with a tight-fitting lid. Bring to a boil, then lower temperature to a simmer. Let cook about 1 hour. Let rest a few minutes before serving.

Now, start preparing the steak. Crush peppercorns with the edge of a small sauté pan—do a little extra to use later with the asparagus. Trim off fat cap and gristle on the steaks, and season all sides of steak with salt, pepper and canola oil. Take care to season more where the steak is thicker.

Leave steak at room temperature to season while you prep the asparagus.

Adjust the oven so top shelf is ready for sheet pan and preheat oven to 400??. Snap the asparagus at its natural point and then wash them. Do not dry them, as the excess water is good for roasting. Lay the asparagus on a sheet pan and season with salt, pepper, lemon zest and olive oil. Toss and lay asparagus flat. Roast them in the 400?? oven for approximately 10 minutes.

Once the asparagus is in the oven, heat the grill pan or saut?? pan. Add steaks to the pan and cook until it reaches your preferred doneness. For rare, cook for about 6 minutes or until a meat thermometer reaches 115??; for medium-rare: 120??; for well: 145??.

20-Minute Turkey Tostadas

Recipe created by Jessica Seinfeld

• 3 Tbsp. olive oil
• 1 small red onion , chopped
• 1 pound ground turkey
• 1 can (14.5 ounces) crushed tomatoes
• 2 tsp. chili powder
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 can (15.5 ounces) pinto beans , rinsed
• 8 corn tortillas
• Salsa and lettuce and avocado and cheddar cheese and sour cream for serving

Directions

Heat the oven to 400??. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring until softened, 3 to 4 minutes. Add the turkey and cook, crumbling with the back of a spoon until no longer pink, 5 to 6 minutes.

Meanwhile, pour 2 tablespoons of oil on to a sheet pan and coat the tortillas. Bake, flipping the tortillas halfway through, until crisp, 8 to 10 minutes.

Stir the tomatoes, chili powder, salt and pepper into the skillet and simmer, about 3 minutes. Make a well in the middle of the turkey mixture. Add the beans and mash with the back of a spoon. Continue to cook, stirring, until heated through.

Top the warm tortillas with the turkey mixture and add salsa, lettuce, avocado, cheddar cheese and sour cream to taste.

Pasta with Pea Pesto

Recipe from Double Delicious! by Jessica Seinfeld

Pesto

• 2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
• 1/2 cup grated Parmesan
• 1/2 cup pine nuts
• 2 medium garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 tsp. salt

Chicken

• 6 boneless, skinless chicken breasts (about 2 1/4 pounds)
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. olive oil

Pasta

• 8 ounces whole wheat pasta , such as penne or fusilli

Directions

For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.

Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.

Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Chicken & Rice Soup

Recipe from Double Delicious! by Jessica Seinfeld

• 2 peeled carrots
• 1 stalk celery
• 1 small peeled onion
• 2 Tbsp. olive oil
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1/4 cup short-grain white rice
• 1 quart low-fat, reduced-sodium chicken broth
• 2 skinless, on the bone chicken breasts
• 1 cup cauliflower puree
• 1/2 cup carrot puree
• 1 Tbsp. cornstarch
• 2 Tbsp. room-temperature, reduced-fat cream cheese
• 1/4 cup freshly squeezed lemon juice

Directions

Finely chop the carrots, celery and onion by hand or in a food processor. Heat the olive oil in a large stockpot over medium-high heat. Add the chopped vegetables, pepper and paprika. Cook until the vegetables soften but do not brown, 6 to 8 minutes. Add the rice and cook 1 to 2 minutes more, until the ends of the rice turn translucent.

Add 1 quart water and broth and bring to a boil. Add the chicken and cover. Turn off the heat and let chicken cook in the hot water until it's no longer pink at the bone, 25 to 30 minutes. Once the chicken has cooked through, remove the meat from the bone, shred it, and return it to the pot.

Stir the purees into the soup. In a small bowl, mash the cornstarch into the cream cheese. Remove 1 cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone. Stir the soup and cream-cheese mixture back into the pot and warm through if necessary. Stir in the lemon juice just before serving.

Roasted Chicken

• 1 whole chicken (4 pounds)
• 1 Tbsp. and 3/4 tsp. kosher salt
• 3/4 tsp. crushed black pepper
• 3 Tbsp. olive oil
• 1 lemon
• 6 sprigs fresh rosemary
• 1 pound carrots , cut into 3-inch sticks
• 1 pound parsnips , cut into 3-inch sticks
• 1 pound small red potatoes , halved

Directions

Heat the oven to 400°. On a sheet pan, toss the carrots, parsnips and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Rinse and pat dry the chickens and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of each chicken. Using cooking twine, tie the legs together.

Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.

Recipe created by Jessica Seinfeld

Protein-Packed Grilled Cheese

Recipe from Double Delicious! by Jessica Seinfeld

Bean Spread

• 1 cup drained and rinsed low-sodium white beans , such as navy or cannellini
• 2 tsp. lemon juice
• 1/4 cup part-skim ricotta
• 1 tsp. olive oil
• 1/2 clove garlic , roughly chopped
• 1/4 tsp. salt
• 1/8 tsp. pepper

Sandwich

• 4 slices whole-wheat bread
• 8 Tbsp. bean spread
• 8 Tbsp. shredded part-skim mozzarella

Directions

For the bean spread, place the beans, lemon juice, ricotta, olive oil, garlic, salt and pepper in a mini-chopper and blend until smooth. Spread each slice of bread with 2 tablespoonfuls of the bean spread. Divide the cheese among the 4 slices and toast in a toaster oven until the cheese is golden and melted.

Store the remaining dip in an airtight container. Can be refrigerated for up to 1 week.

Shrimp Dumplings

Recipe from Double Delicious! by Jessica Seinfeld

* 1 can (8 ounces) drained sliced water chestnuts
* 3 scallions , white parts only, chopped in thirds
* 1 clove garlic , cut in half
* 1/2-inch piece ginger , cut in thirds
* 1/2 pound medium raw shrimp , tails and shells removed
* 1/2 cup cauliflower puree
* 1 Tbsp. reduced-fat, low-sodium soy sauce
* 1 Tbsp. sesame oil
* 1 package (12 ounces) wonton wrappers
* 1 Tbsp. olive oil
* Nonstick cooking spray

Directions
Preheat the oven to 350??. Place the water chestnuts, scallions, garlic and ginger in the bowl of a food processor. Pulse until the chestnuts and scallions are finely chopped. Add the shrimp, cauliflower puree, soy sauce and sesame oil. Pulse 4 or 5 times until the mixture is wet but still chunky.

On a flat surface, set out 6 of the wonton wrappers. Dot the centers of each wrapper with a heaping tablespoon of the filling. Drizzle olive oil onto 2 large baking sheets.

Put some water in a small bowl. Using your fingertips, wet the edges of the wrapper with the water and fold the ends together diagonally. Press to seal. Place on the oiled baking sheet and repeat with the remaining wrappers until you have used all the filling.

Spray a light coating of cooking spray over the dumplings. Bake 20 to 25 minutes, turning once, until the wontons are crisp and the filling is cooked through.

Chicken Satay

Recipe from Double Delicious! by Jessica Seinfeld

Sauce

* 1 clove garlic cut in half
* 1/4 cup light coconut milk
* 1/4 cup sweet potato puree
* 3 Tbsp. natural creamy peanut butter
* 2 Tbsp. reduced-sodium soy sauce
* 2 Tbsp. lime juice (about 1 large lime)
* Pinch cayenne pepper

Skewers

* 1 1/2 pound boneless, skinless chicken breasts
* 30 10-inch wooden skewers
* 1/2 tsp. salt
* 1/2 tsp. garlic powder
* 1/4 tsp. pepper
* 1/4 tsp. sweet paprika
* 2 Tbsp. olive oil

Directions
Chop the garlic in a mini-chopper. Add the coconut milk, sweet potato puree, peanut butter, soy sauce, lime juice and cayenne. Blend until smooth. Set aside.
Cut the chicken into thin strips, about 1-inch wide. Thread the chicken onto the skewers. Sprinkle with the salt, garlic powder, pepper and paprika.

Warm 1 tablespoon of the olive oil in a large skillet. Add half the skewers. Cook 7 to 8 minutes per side, turning once, until the chicken is cooked through and no longer pink. Transfer to a platter and add the remaining tablespoon of oil. Repeat with the rest of the skewers. Serve immediately with dipping sauce.

From Oprah