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1 c powdered sugar
1 c peanut butter
1 (8oz) block 1/3-less-fat cream cheese
1 (14oz) can fat-free sweetened condensed milk
12 oz frozen fat-free whipped topping, thawed
2 (6oz) reduced-fat graham cracker crusts
20 teaspoons Hershey’s chocolate syrup

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth.  Add milk; beat until combined.  Fold in whipped topping.  Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture).  Cut into wedges; drizzle with chocolate syrup.

1 Tbsp fennel seed
1 Tbsp coriander seed
6 Tbsp chicken broth (1/4 c plus 2 Tbsp)
1 Tbsp worcestershire sauce
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 pork tenderloin, halved and butterflied
2 tsp olive oil

Grind fennel and coriander seeds until a fine powder.  Blend in 2 Tbsp broth, worcestershire sauce, salt, and pepper.  Slice pork horizontally into two pieces, butterfly each piece.  Rub spice mixture over all sides of the pork.

Heat oil in heavy pan over medium heat.  Cook 5 minutes per side without moving pork so a nice crust forms.  Remove pork, add 1/4 cup of broth to the pan and reduce by half.  Pour sauce over pork and serve.

1.5 lbs lean ground beef
2 Tbsp olive oil
1 c chopped onion
3-4 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 c water
2 tsp Italian seasoning
2 tsp basil
1 tsp oregano
1 Tbsp brown sugar
3 Tbsp parsley
1 1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes

Brown ground beef over medium heat in a large stock pot.  Drain beef and set aside.  Saute onion and garlic in olive oil until translucent (about 5 minutes).  Add all remaining ingredients, mix well, simmer for 45 minutes to 1 hour.

Note: Adaptation from Meatballs in Tomato Sauce.

2 Tbsp olive oil
1/2 c onion, chopped
3 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 c water
2 tsp Italian seasoning
1 Tbsp brown sugar
2 Tbsp parsley
1 1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes

1.5 lbs lean ground beef
3/4 cup bread crumbs
1/2 c grated parmesan cheese
2 eggs, slightly beaten
1 Tbsp tomato paste
2 tsp basil
1 tsp oregano
1 Tbsp parsley
1 clove of garlic, minced
1/4 c water
1 tsp salt
1/4 tsp black pepper

Meatballs:
Preheat oven at 400 degrees.  Mix eggs and tomato paste.  Add water, basil, oregano, parsley, garlic, salt, and pepper.  Mix in beef, breadcrumbs, and parmesan cheese using your hands.  Shape into balls, about 1.5 to 2 inches in diameter.  Bake for 20 minutes at 400 degrees or saute until brown on all around.

Sauce:
Heat olive oil in a stock pot over medium heat.  Saute onion and garlic until translucent (about 5 minutes).  Add in remaining 9 ingredients, mix well, simmer for 45 minutes to 1 hour.  Add meatballs to sauce for the last 30 minutes.

1 Tbsp olive oil
2 boneless, skinless chicken breasts, butterflied
salt and pepper, to taste
1 large zucchini, cubed
2 garlic cloves, minced
1 can (16 oz) chickpeas (garbanzo beans)
1 can (15 oz) diced tomatoes
1 (15oz) can chicken broth
1/2 tsp cayenne pepper
2 tsp ground cumin
1/2 tsp cinnamon
handful of fresh cilantro, minced

Heat the oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper, place them in the pan, and cook for 2-3 minutes per side (until they brown thoroughly). Add the zucchini and continue cooking while occasionally stirring.

When the zucchini pieces have browned lightly, add the garlic, tomatoes, chickpeas, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season with more salt and pepper and top with fresh chopped cilantro.

Serve with cooked couscous tossed with 2 Tbsp toasted pine nuts and 1/4 c chopped cilantro

1 pound asparagus
1/2 pound penne pasta or fettucini
1 Tbsp butter
2 Tbsp all-purpose flour
1 (15oz) can chicken broth
1 garlic clove, minced
1/2 tsp tarragon or parsley & dill mixed
1/2 tsp basil
1 tsp freshly cracked black pepper
4 ounces goat cheese, crumbled
1 tsp lemon zest
1/2 cup grate Parmesan cheese
crushed red pepper, to taste

Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking. Add the pasta to the boiling water and cook according to the label directions until al dente. Drain.

Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk and cook for 1 minute. Add the broth and seasonings and cook for 2-3 minutes, stirring constantly until the sauce thickens. Blend in the goat cheese and the lemon peel and remove from heat.

Add the pasta, asparagus, and half of the parmesan cheese to the pan and stir. Serve with the remaining Parmesan, a dash of crushed red pepper, and freshly ground black pepper.

1 lb skirt or flank steak
salt & pepper, to taste
1 Tbsp olive oil
1 large red onion. sliced
2 Tbsp balsamic vinegar

1 can (16oz) cannellini beans
1 Tbsp extra virgin olive oil
1 Tbsp fresh rosemary, chopped
2 cloves garlic, minced
juice of 1/2 lemon (about 1 Tbsp)

In a saute pan over medium heat, cook the red onion in 1 Tbsp of olive oil for 10 minutes, until it’s soft and slightly brown. Add the balsamic vinegar and cook another 5 minutes

Heat a sauce pan with 1 Tbsp olive oil over medium heat. Add minced garlic, beans, and rosemary and cook for 5 minutes. Use a potato masher or a fork to roughly mash the beans. Add the lemon juice and season with salt & pepper.

Heat a grill on high heat. Season the steak with salt & pepper (and any other desired herbs and spices). Grill for 3-4 minutes per side for medium rare. Slice in the strips across the grain and serve over smashed beans and spoon the onions on top.

1 Tbsp olive oil
1 cup carrot, chopped
1 cup onion, chopped
3 garlic cloves, minced
7 ounces turkey kielbasa, split and cut into 1/2-inch pieces
2 (15oz) cans low-sodium chicken broth
1 tsp Italian seasoning
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp black pepper
2 (15oz) cans Great Northern beans, drained and rinsed
1 (6oz) bag fresh baby spinach leaves (about 3 cups)

Heat a large saucepan with olive oil on medium-high heat. Cook kielbasa for 5-8 minutes, until it browns, and remove from the pan.  Add carrots, onion, and garlic; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender (be sure to remove any sausage), and process until smooth. Return the pureed mixture to pan and add in the cooked kielbasa. Simmer an additional 5-10 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 oz.) refried beans
1 lb. cheddar cheese, grated
1 Tbsp pickled jalapenos, chopped
1 can (10 oz.) enchilada sauce
1/2 c salsa
1 tsp cilantro
1 tsp parsley

Cook the ground beef in a saucepan over medium heat. When browned, drain the beef and set aside. Add onions to saucepan and cook until soft, about 5 minutes. Add the garlic in the last 30 seconds to 1 minute of cooking. Add the cooked ground beef, refried beans, cheddar cheese, jalapenos, enchilada sauce, salsa, cilantro, and parsley to the pan and heat through until thoroughly melted and mixed.

1.5 lbs. red/new potatoes, quartered or cubed
2 Tbsp olive oil
1/2 cup red onion, finely chopped
2 garlic cloves, minced
1 Tbsp cumin powder
1 tsp paprika
1/2 tsp ground coriander
salt, to taste (about 2 tsp)
black pepper, to taste (about 1 tsp)
2 Tbsp fresh cilantro, chopped

Preheat the oven to 375 degrees. In a mixing bowl, toss the potatoes with the olive oil, red onion, garlic, cumin, paprika, coriander, salt, and pepper. Roast potatoes for 25-30 or until the potatoes are golden brown. Remove from heat and toss with chopped cilantro.