Our staff have developed a cookbook which features all of their healthy favorites. Here you will find a "potluck" style assortment of recipes. Please donate and share your favorite healthy dish by emailing them to Nicole Bandura at nbandura@ymcabucks.org or Janet Felder at jfelder@ymcabucks.org .

Now you will have a whole collection of healthy recipes at your fingertips!

Table of Contents

1. Shrimp Tortilla Soup 21. BBQ Chicken with Peach and Feta Slaw
2. Shredded Chicken Chili 22. Pound Cake w/Strawberry Glaze
3. Acai Bowl 23. Grilled Bruschetta Chicken
4. Black Bean Avocado Salsa 24. Spaghetti Squash Pepperoni Pizza Boats
5. Twice Baked Broccoli and Kale Stuffed Potatoes 25. Cabbage Burritos
6. Warm Chicken and Asparagus Salad 26. Shrimp & Broccoli Stir Fry
7. Oriental (Asian) Coleslaw 27. Baked Cod w/Feta & Tomatoes
8. Red Cabbage 28. Prosciutto-Wrapped Asparagus
9. Roasted Carrot & Tangelo Salad 29. Balsamic-Glazed Carrots & Parsnips

10. Sweet-Spicy Glazed Salmon

11. French Potato Salad

12. A Great Califlower Dish

13. Cowboy Caviar

14. Tumeric-Ginger Chicken Soup

15. Herb Chicken Marsala

16. Playground Granola Bars

17. Tofu Stir-Fry w/Honey Sriracha Asian Sauce

18. Roman-Style Chicken

19. California Sushi Bites

20. Grilled Veggie Burgers

Shrimp Tortilla Soup

Ingredients

• 2 tbs oil or butter
• 1 ½ cup diced white or yellow onion, about ¾ of a large onion
• 1 bunch of cilantro, finely chopped
• 1 jalapeño, seeds removed (or not if you want the wild stuff version), diced
• 4 garlic cloves, crushed
• 1 tbs paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper, double for wild stuff version
• 1 tsp sugar
• 4 plum tomatoes, diced
• 2-4 cups of low sodium seafood stock, adjust based on how thick you prefer the soup
• 1 28-oz can of diced tomatoes
• 2 lbs medium sized raw shrimp, deveined and peeled
• ½ cup lime juice – from 2 large limes
• Salt and pepper to taste

Garnishes:

• Crumbled queso fresco, or grated monterrey jack cheese
• Tortilla chips, homemade or store-bought
• Diced or sliced avocado
• Finely chopped cilantro
• Fresh jalapeño slices
• Lime slices

Instructions

1. To make the refrito or base for the soup, heat the oil in large pot.
2. Add the onions, cilantro, jalapeño, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
3. Add the diced plum tomatoes and cook for another 10 minutes.
4. Add the seafood stock and can of diced tomatoes. Bring to a boil, add the shrimp and cook until the shrimp are done (but not overcooked), about 5-8 minutes- more or less depending on the size of the shrimp.
5. Add the lime juice and remove from the heat.
6. Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, and lime slices.

Shredded Chicken Chili

Ingredients

1 whole rotisserie chicken

2 28-oz cans whole peeled plum tomatoes (undrained)

2 tbsp olive oil

1 yellow onion chopped

4 garlic cloves, minced

1 green bell pepper chopped

2 yellow bell peppers chopped

2 ½ tsp chili powder

2 ½ tsp cumin

1 tsp paprika

½ tsp cayenne pepper

Salt and pepper to taste

Garnishes:

Fresh chopped cilantro

Sour cream

Instructions

1. Remove the skin from rotisserie chicken and discard; shred chicken to equal about 4 cups and set aside.
2. Pulse tomatoes in a food processor until crushed.
3. Heat oil in a large Dutch oven over medium heat. Add onions and garlic and cook until tender, about 8 minutes.
4. Add bell peppers, salt, pepper, chili powder, cumin, paprika, cayenne pepper and cook for about 4 minutes.
5. Increase the heat to high and stir in the crushed tomatoes and bring to a boil. Reduce the heat back down to medium and stir in the chicken. Cover and simmer for 30 minutes, stirring occasionally.

Acai Bowl

Ingredients

1 packet of Sambazon Acai

¼ cup of frozen strawberries

¼ cup of frozen blueberries

½ fresh banana

1 tbsp of all natural peanut butter

¼ cup of ice

1 cup of almond milk

Instructions

1. Add all of the ingredients into a blender and combine until smooth.
2. Optional to add more liquid if it is not the desired consistency.

Black Bean and Avocado Salsa

Ingredients

15 oz can of black beans (rinsed and drained)

1 large avocado

1 red bell pepper

1 cup of fresh corn

1 small red onion

¼ cup of fresh lime juice

2 tbsp of extra virgin olive oil

1 tsp ground cumin

¼ tsp ground cayenne pepper

Salt and pepper (to taste)

Instructions

1. Rinse and drain the black beans, set aside.
2. Dice the avocado, bell pepper, and red onion; place in a large bowl.
3. Add the fresh corn and beans to the bowl and mix.
4. Combine the EVOO and fresh lime juice then add to the mixture.
5. Add cumin and cayenne pepper and mix thoroughly.
6. Salt and pepper to taste.

Contributed by Brittney Bowers

Oriental (Asian) Coleslaw

Very easy and tasty salad to make - ramen noodles, almonds and sunflower seeds provide the crunch and the dressing is quite tasty. You can't go wrong with this Oriental (Asian) Coleslaw. Perfect for picnics and potlucks, or any gathering!

Ingredients

• 1 (14-16 oz) package Coleslaw Mix (Cabbage or Broccoli or a combo)
• 1 bunch Green Onions, sliced thinly
• 1/2 cup toasted and slivered Almonds
• 1/2 cup Sunflower Seeds
• 1 (3 oz) package chicken-flavored Ramen Noodles
• 1/2 cup Sunflower (or Peanut) Oil
• 1/3 cup Cider Vinegar
• 2 teaspoons Brown Sugar (or to taste)

Instructions

1. Combine the coleslaw mix, green onions, almonds and sunflower seeds in a salad bowl. Mix the seasoning packet from the ramen noodles with the oil, cider vinegar and sugar in a separate container.
2. Just before serving, break half the ramen noodles into smaller pieces and place on top of the coleslaw mix. Pour the dressing and toss everything to coat. Break the remaining Ramen noodles and scatter on top. Garnish with extra green onions, if desired.

Yield: 6 Servings

Prep Time: 10 Minutes

Cooking Time: 0 Minutes

Total Time: 10 Minutes

Contributed by Jane Sowden

Red Cabbage

Ingredients

1 head red (purple) cabbage, chopped

2 onions - peeled & minced

2 apples - peeled, cored, shredded

1 tsp. Salt

½ cup of oil

½ cup of white vinegar

Instructions

Heat salt, vinegar and oil in a large (4 qt) covered pot.

Add cabbage, onions and apples as you chop it on a medium heat; stirring as you add.

Cook to desired softness...usually in about an hour.

Enjoy

Contributed by Mary Madison

Roasted Carrot & Tangelo Salad

2 carrots

1 tangelo

1 oz Castelvetrono Olives (these are a specialty olive but so worth it!)

Olive oil

Salt & pepper

· Peel the carrots, cut crosswise into 2” piece, then lengthwise into ½” thick wedges

· Place carrots on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat.

· Roast in a single layer 14-16 minutes at 450 degrees or until browned and tender.

· Peel tangelo, separate into segments and then cut in half crosswise

· Remove pit from olives and roughly chop

· Place in carrots, tangelo and olives in medium bowl. Drizzle for olive oil and season with salt and pepper. Mix to coat.

Contributed by Amanda Wappes

Sweet-Spicy Glazed Salmon

2 tablespoons dark brown sugar

1 tablespoon low-sodium soy sauce

4 teaspoons Chinese-style hot mustard

1 teaspoon rice vinegar

4 (6 ounce) salmon filets

cooking spray

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

​Preheat oven to 450 degrees.

Combine first 4 ingredients in a saucepan, bring to a boil, remove from heat.

Place the salmon on a foiled-lined baking sheet coated with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes. Remove from oven.

Preheat broiler.

Brush sugar mixture evenly over salmon, broil 3 inches from heat for 3 minutes or until fish flakes easily.

Contributed by Savanna Fink

French Potato Salad

The lack of mayo + lots of fresh herbs in this potato salad make it lighter and irresistible!

1 pound small white boiling potatoes

1 pound small red boiling potatoes

2 tablespoons good dry white wine

2 tablespoons chicken stock

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

10 tablespoons good olive oil

1/4 cup minced scallions (white and green parts)

2 tablespoons minced fresh dill

2 tablespoons minced flat-leaf parsley

2 tablespoons julienned fresh basil leaves

Drop the potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

4-6 Servings. 50 minutes.

Contributed by Marie Axler

"My daughter and I really enjoy a cauliflower dish that my husband makes that is very easy. "

Trim cauliflower and cut florets into pieces (about 1-1-1/2 inches)

Spread on cookie tray

Spray with butter flavored cooking spray

Sprinkle with lite salt or flavoring of your choice (cayenne pepper, garlic powder)

​Bake in over at 425 until slightly crisped

Contributed by Brittney Bowers

Cowboy Caviar

Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.

Prep Time 15 minutes Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes Servings 12 servings

Calories 194 kcal

Ingredients

• 1/2 cup olive oil
• 1/3 cup sugar (see notes)
• 1/3 cup white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pound Roma tomatoes, seeded and diced
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can super sweet corn, drained (see notes)
• 1 red onion, diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 cup chopped cilantro (from 1 bunch

Instructions

1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.
2. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

Recipe Notes

1. Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
2. 1 sweet onion or a bunch of green onions may be substituted for the red onion.
3. A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
4. In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America's Dairyland. And we love it.

Contributed by Mary Ciocca

"It is also good to help use up a store-brought rotisserie chicken."

Tumeric-Ginger Chicken Soup

-carcass of small roasted chicken, plus leftover meat

-two medium onions, unpeeled, halved

-2 heads of garlic, unpeeled, halved

-one four-inch piece of ginger, unpeeled, sliced

-3 dried bay leaves

-1 Tbs tumeric

-2 tsp black peppercorns

-1 tsp coriander

-4 medium carrots, sliced into coins

-8 ounces of cooked udon noodles

Place chicken carcass, onions, garlic, ginger, bay leaves, tumeric, peppercorns, and coriander in a large stockpot; cover with water and add a dash of salt. Bring to a boil over medium-high heat. Reduce heat and let soup simmer 30 minutes, then remove from heat and let cool slightly. Place a strainer over a medium stockpot; pour contents of large stockpot through the strainer into the medium stockpot, and discard any solids in the strainer. Place medium stockpot over medium heat; add leftover chicken meat, carrots, and noodles. Let soup cook five to ten minutes or till carrots are tender. Season with salt and pepper to taste and serve hot.

Herb Chicken Marsala

Ingredients:

Four 4-ounce boneless, skinless chicken breast cutlets

Kosher salt and freshly ground black pepper

1/3 cup whole wheat flour

1 1/2 tablespoons extra-virgin olive oil

3/4 cup low-sodium chicken broth

1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly

sliced

1/2 teaspoon finely chopped fresh rosemary

10 ounces white button or cremini (baby bella) mushrooms, sliced

1/3 cup sweet marsala wine

2 teaspoons unsalted butter

1 to 2 tablespoons roughly chopped fresh flat-leaf parsley

Instructions:

Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.

Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.

Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

Playground Granola Bars

Ingredients:

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup all-purpose flour

3/4 cup raisins (optional)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Tofu Stir-Fry w/Honey Sriracha Asian Sauce

Ingredients

2 carrots, diced

1 large onion, chopped into large pieces

1 medium head broccoli, chopped

1 block of tofu (pressed for 30 minutes), chopped

1 teaspoon sea salt

1/4 ground black pepper

Honey Sriracha Asian Sauce

1 teaspoon sriracha

2 tablespoons honey

1 1/2 tablespoon Bragg's Liquid Aminos

1/2 teaspoon chili garlic sauce (optional)

Instructions

1. In a pot over medium high heat, add 1 tablespoon coconut oil.
2. Add onions and carrots in the pan, and swirl, sauteing for about 2-3 minutes to soften them (they take longer than the other vegetables).
3. Add broccoli and tofu, and sauté all for 5 minutes, stirring frequently. Add salt and pepper to taste.
4. Add the Honey Sriracha Asian Sauce and cook together for 2 minutes on medium heat. Serve over rice or alone and enjoy

Honey Sriracha Asian Sauce

1. Whisk all the ingredients together

Roman Style Chicken

Ingredients:

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Instructions:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

California Sushi Bites

Ingredients:

1 avocado

1 Juice of 1 lemon

1 large cucumber, sliced into 1/4" coins

8 oz. lump crabmeat

1/2 c. mayonnaise

2 tsp. sriracha

3 green onions, thinly sliced (plus more for garnish)

Sesame seeds, for garnish

Soy sauce for serving

Instructions:

Thinly sliced avocado then toss slices in lemon juice. Top each cucumber slice with avocado and season with salt and pepper.

In a medium bowl, combine crabmeat, mayonnaise, Sriracha, and green onions. Season with salt and pepper, and squeeze more lemon juice into the mixture, if desired.

Top each cucumber sliced with a small scoop of the crab mixture. Sprinkle sesame seeds over each serving. Serve with soy sauce.

Grilled Veggie Burgers

INGREDIENTS

· 2 Tbsp. extra-virgin olive oil, plus more for greasing

· 1 14-oz. block extra-firm tofu, drained

· 2 14.5-oz. cans black beans, rinsed, drained well

· ¼ cup almond butter

· ¼ cup mayonnaise (vegan, if you are vegan)

· 2 garlic cloves, finely grated

· 4 tsp. chili powder (make sure it’s salt-free)

· 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt

· 2 cups cooked quinoa (we prefer red or black), cooled

· ¼ cup flaxseed meal

· 2 Tbsp. cornstarch

· Toasted buns, pickled onions, tomato, lettuce, pickles, and chipotle yogurt (for serving)

RECIPE PREPARATION

• Prepare a grill for medium-high, direct heat. Clean and oil grate. Shred tofu using the large holes of a box grater. Firmly squeeze tofu in between paper towels to drain as much excess liquid as possible.
• Heat 2 Tbsp. oil in a large nonstick skillet over medium. Cook tofu and beans, tossing occasionally, until beans look slightly dried out and their skins are darkened, 10–12 minutes.
• Meanwhile, whisk almond butter and mayonnaise in a medium bowl until smooth. Whisk in garlic, chili powder, and salt. Add tofu-bean mixture and cooked quinoa and stir well to combine.
• Stir flaxseed and ¼ cup cold water in a small bowl. Let sit until a thick paste forms, about 1 minute. Add to tofu-bean mixture along with cornstarch and stir well to combine.
• Using oiled hands, form mixture into 8–10 patties about ½" thick (about a scant ¾ cup each). Grill until lightly charred around the edges, about 2 minutes. Turn carefully using a metal spatula to cleanly lift off grate and grill until lightly charred on second side and warmed through, about 2 minutes more.
• Place burgers on bottoms of buns. Pile high with pickled onions, tomato, lettuce, pickles, and chipotle yogurt. Close with top bun and serve.
• Do Ahead: Patties can be formed 3 days ahead. Tightly wrap each in plastic and chill.

BBQ Chicken with Peach and Feta Slaw

INGREDIENTS

• 5 tablespoons olive oil, divided
• 2 tablespoons sherry vinegar
• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon kosher salt, divided
• 1 - 1/2 cups sliced fresh peaches (about 2 medium) (Note, I used can peaches and it was still good)
• 1 (12-oz) pkg, broccoli slaw
• 3 (6-oz) skinless, boneless chicken breasts, cut crosswise into 1-in strips
• 1/4 cup barbecue sauce
• 1 tablespoon chopped fresh chives
• 1-ounce feta cheese, crumbled (about 1/4 cup)
• 2 center-cut bacon slices, cooked and crumbled

RECIPE PREPARATION

Step 1: Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.

Step 2: Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.

Step 3: Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.

Pound Cake with Strawberry Glaze

INGREDIENTS

Cake:

• 2 cups of sugar
• 1/3 cup of canola oil
• 6 tablespoons of butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 9 ounces all-purpose flour (about 2 cups)
• 3.4 ounces whole-wheat pastry flour (about 3/4 cup)
• 1 teaspoon baking soda
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup light sour cream
• 1/4 cup 2% reduced fat milk
• Baking spray with flour

Glaze:

• 2 cups chopped strawberries
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• dash of salt

RECIPE PREPARATION

Step 1: Preheat oven to 350°.

Step 2: Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.

Step 3: Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and salt. Combine sour cream and milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.

Step 4: Spoon batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack.

Step 5: Combine strawberries and remaining ingredients in a saucepan; bring to a boil. Reduce heat; cook 3 minutes or until thick. Strain through a sieve over a bowl; discard solids. Drizzle glaze over cake.

Step 6: Variation Double-Chocolate Swirl Prepare base recipe through step 3, decreasing granulated sugar to 1 3/4 cups and omitting rind and juice. Combine 1 teaspoon canola oil and 1 ounce chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons unsweetened cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack. Combine 2/3 cup powdered sugar, 2 tablespoons 2% reduced-fat milk, 1 tablespoon unsweetened cocoa, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.

Grilled Bruschetta Chicken

Ingredients:

· 4 tbsp. extra-virgin olive oil

· Juice of 1 lemon, divided

· Kosher salt

· Freshly ground black pepper

· 1 tsp. Italian seasoning or dried oregano

· 4 boneless skinless chicken breasts, pounded to even thickness

· 3 slicing tomatoes, chopped

· 2 cloves garlic, minced

· 1 tbsp. freshly chopped basil

· 4 slices mozzarella

· Freshly grated Parmesan, for serving

Recipe Preparation:

Step 1: In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.

Step 2: Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked through, 5 to 7 minutes per side.

Step 3: Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.

Step 4: Garnish with Parmesan and serve.

Spaghetti Squash Pepperoni Pizza Boats

Ingredients:

• 2 whole spaghetti squash
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 1 cup chopped pepperoni
• 2 cups marinara
• 2 cups shredded mozzarella
• 1/4 cup chopped parsley

Recipe Preparation:

Step 1: Preheat oven to 400 degrees. Place spaghetti squash on a plate for 5 minutes. Halve each lengthwise and remove any seeds. (be careful of hot steam!). Transfer to a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.

Step 2: Bake, cut side down, for 30 minutes. Remove from oven and heat broiler.

Step 3: Meanwhile in a small skillet over medium heat, crisp pepperoni, stirring occasionally. Transfer to a plate.

Step 4: Loosen spaghetti strands using a fork. Add 1/2 cup, 1/4 cup of mozzarella and 1/4 cup of crispy pepperoni to each baked squash halve. Mix fillings with a fork and top with 1/4 cup more mozzarella and parsley. Return to baking sheet.

Step 5: Broil until cheese is melted and golden, 4-5 minutes. Serve Immediately.

Cabbage Burritos

Ingredients:

8 large green cabbage leaves (from 1 head)

1 tbsp. extra-virgin olive oil

1/2 onion, chopped

1 lb. ground beef

2 cloves garlic, minced

1 tbsp. taco seasoning mix

Kosher salt

Freshly ground black pepper

1 (15-oz.) can black beans

1 1/2 c. chopped cherry tomatoes

1 c. corn, canned and drained or frozen

1 c. shredded Monterey Jack

1/2 c. shredded cheddar

Recipe Preparation:

Step 1: Preheat oven to 350º and line a small baking sheet with parchment paper. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.

Step 2: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes, then stir in ground beef and garlic. Cook, stirring often, until beef is no longer pink, about 5 minutes. Drain excess fat, then season with taco seasoning mix, salt, and pepper. Stir in black beans, cherry tomatoes, and corn.

Step 3: Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixer, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a cylinder — like a burrito! Repeat with remaining beef mixture.

Step 4: Place on baking sheet and bake until cheese is melted, about 10 minutes.

Shrimp & Broccoli Stir Fry

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 pounds medium shrimp, peeled and deveined
• 24 ounces broccoli florets*
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced

For the Sauce:

• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon Sriracha, optional

Recipe Preparation:

1. In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch, and Sriracha, if using; set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
3. Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
4. Serve immediately, garnish with sesame seeds and green onions, if desired.

Baked Cod w/Feta and Tomatoes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups chopped onion
• 3 cups chopped tomato
• 1/4 cup dry white wine
• 2 teaspoons fresh oregano, divided
• 1 teaspoon red wine vinegar
• 3/8 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• Dash of crushed red pepper
• 4 (6-ounce) cod fillets
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 ounces feta cheese, crumbled (about 1/2 cup)

Recipe Preparation:

1. Heat a large ovenproof skillet over medium heat.

2. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer.

3. Cook 3 minutes, stirring occasionally.

4. Sprinkle fish evenly with remaining 1/4 teaspoon salt. Nestle fish in tomato mixture.

5. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.

6. Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.

Prosciutto-Wrapped Asparagus

Ingredients:

16 spears asparagus, (about 1 bunch), trimmed

2 very thin slices prosciutto, (about 1 ounce), cut in half lengthwise

1 teaspoon extra-virgin olive oil

Freshly ground pepper, to taste

Pinch of salt

Recipe Preparation:

1. Preheat grill to medium.

2. Toss asparagus with oil, salt and pepper in a medium bowl.

3. Wrap 1 length of prosciutto around the middle of 4 asparagus spears.

4. Repeat, making 4 bundles.

5. Oil the grill rack (see Tip).

6. Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Balsamic-Glazed Carrots & Parsnips

Ingredients:

• 6-8 medium carrots (about 1 pound), peeled and cut into ¼-inch-thick slices
• 3 medium parsnips (about 1 pound), peeled and cut into ¼-inch-thick slices
• 1 tablespoon 60-70% tub-style vegetable oil spread
• 2 tablespoons white balsamic vinegar or white-wine vinegar
• 1 tablespoon honey
• ¼ teaspoon ground nutmeg

Recipe Preparation:

Cook carrots and parsnips in a covered large saucepan, in a small amount of boiling lightly salted water for 7 to 9 minutes or until crisp-tender. Drain and return to the saucepan. Add vegetable oil spread and gently stir until melted.

For glaze, stir together vinegar, honey, and nutmeg in a small bowl. Add the glaze to the vegetables in the saucepan, gently tossing to coat. Cook and gently stir about 1 minute or until heated through.