Source: Serious Eats.com

Ingredients:

• 1/2 pound cappaletti or other wide, flat pasta
• 8 ounces jarred halved artichokes
• Zest of 1 lemon
• Juice of half a lemon
• 4 tablespoons olive oil
• 1/4 cup roughly torn parsley
• 1/4 cup green olives, pitted and halved
• Parmesan to taste

Directions:

1. Bring a large pot of salty water to boil. Cook the pasta until just al dente.

2. In the meantime, slice the artichokes into fat pieces and put them into a shallow serving bowl. Add the lemon zest and juice, then season with a pinch of sea salt and freshly ground pepper. Add the olive oil and parsley leaves and fold the ingredients together carefully.

3. When the pasta is cooked, drain it and add to the serving bowl. Toss with the ingredients and some grated Parmesan. Top with more shaved Parmesan and serve

Makes 20 bars. 175 calories per bar.

Source:

Ingredients:

• 2 cups rolled oats
• 1/2 cup unpacked light brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 2/3 cup dried, sweetened cranberries
• 1/4 cup slivered almonds
• 3/4 teaspoon salt
• 1/2 cup honey
• 2 large egg whites
• 1/4 cup canola oil
• 1/4 cup very mashed banana (about 1 medium)
• 2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 350ºF. Generously grease a 9×13 glass dish, and line it with parchment paper.

2. Toast the almonds in the oven or on the stovetop. Set aside to cool a bit.

3. In a large bowl, combine oats, sugar, wheat germ, cinnamon, flour, cranberries, almonds, and salt. In a separate medium bowl or large measuring cup, whisk honey, egg whites, oil, banana, and vanilla together until well combined. Make a well in the middle of the dry ingredients, and pour the honey mixture into the well.

4. Combine the wet and dry ingredients with your hands until everything is moistened and mostly holding together in a loose ball. Flip the mixture onto the baking dish and pat into one giant rectangle, leaving a 1/2-inch border around the edges.

5. Bake for 25 to 35 minutes, or until edges begin to brown. Remove from oven and let cool for 5 minutes, then cut into squares.

6. Author’s note: Do not let the mega-bar cool entirely, or it will be impossible to cut.

Source: Self

Ingredients:

• 3 TBSP olive oil
• 1 onion
• 1 shallot
• 2 cloves garlic
• 1/2 butternut squash peeled and cubed (cooked)
• 2-3 handfuls chopped kale
• 1/2 cup broth
• salt, pepper, nutmeg and allspice to taste
• 2 cups cooked amaranth

Directions:

1. To cook the amaranth first toast it in a skillet for 3-4 minutes and then add 2-3 cups water, bring to boil and then leave on low heat to cook through.

2. For the stirfry: heat oil in pan and cook onions and shallots for about 5 mins. Add the garlic and cook another minute. add the squash and kale and seasonings. Mix everything and add broth. Put lid on pot for kale to cook through.

3. When amaranth is finished cooking add it to the stirfry and mix. Let everything cook together for a couple of minutes.

Great recipe, everyone loved it

Source:

Approximate Calories, Fat, and Price Per Serving 59 calories, 2.1 g fat, $0.09

Source: Cheap Healthy Delicious.com

Ingredients:

• 1 cup coarse yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking soda
• 2 teaspoons kosher salt
• 2 teaspoons dried oregano or Italian seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 3 large eggs, lightly beaten
• 3/4 cup 1% milk
• 2 scallions, finely chopped
• 3 tablespoons vegetable oil, divided

Directions:

1. In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.

2. In a large pan, heat ½ tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbles appear on the side facing you, then flip over and continue cooking until golden brown.

3. Repeat until batter is finished, replenishing the pan with ½ tablespoon of olive oil with every new batch. Adjust heat as needed.

4. Serve with shrimp, honey butter, mozzarella, or anything else you can think of.

Approximate Calories, Fat, and Price per Serving 310.5 calories, 7 g fat, $0.98

Source: Cheap Healthy Delicious.com

Ingredients:

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 2 cloves garlic, minced
• 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
• 1/2 cup water
• 1 lb. boneless skinless chicken breast, cut into pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT part-skim Shredded Mozzarella Cheese

Directions:

1. Preheat oven to 400°F.

2. In a medium mixing bowl, stir together tomatoes (with liquid), garlic, stuffing mix, and water until stuffing mix is juuuuuust moist. Set aside.

3. Arrange chicken in a single layer in a 13×9 baking dish. Top evenly with basil and cheese. Top again with stuffing mixture. Bake about 30 minutes, until stuffing is browned and chicken is fully cooked. Serve.

Calories 181 Total Fat 8.2g Dietary Fiber 0.5g

Source: Cheap Healthy Delicious.com

Ingredients:

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Directions:

1. Preheat oven to 350°F.

2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.

4. Blend dry ingredients into butter mixture.

5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

8. Coat by gently rolling balls of dough in the sugar mixture.

9. Place on chilled ungreased cookie sheet, and bake 10 minutes.

10. Remove from pan immediately.

Source: Nalini Nadig

Source: Joy the Baker.com

Ingredients:

• 4 Tablespoons (1/2 stick) unsalted butter
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, finely diced
• course sea salt and fresh black pepper
• splash of red wine vinegar (just over 1 Tablespoon)
• 1/4 cup all-purpose flour
• 3 Tablespoons tomato paste
• 1 dried bay leaf
• 2 cans (14 1/2-ounces each) low sodium chicken broth
• 2 cans (28-ounces each) whole peeled tomatoes in juice (with basil if available)
• 1/2- 3/4 cup whole milk or cream

Directions:

1. In a large saucepan or Dutch oven melt butter over medium heat. Add oil, carrot and onion and season with salt and pepper. Cook until the onion is translucent and the carrots are well on their way to softening, about 7 to 8 minutes. Add the splash of vinegar at stir until cooked off.

2. Turn flame to low and add flour. Incorporate into the onion and carrots. Add tomato paste and cook for 1 minute to distribute the paste and cook off the flour taste.

3. Add chicken broth and bay leaf.

4. With clean hands add the tomatoes to the pot, breaking the whole tomatoes up with your hands as you add the tomatoes and the juice. Bring to a boil and reduce heat to a simmer for 30 minutes, stirring occasionally.

5. Remove from heat. Using an emulsion blender, puree soup in pot until you’ve reached the desired consistency. Maybe you like more chunks than some folks! If you don’t have an emulsion blender, let the soup cool for about 30 minutes and, working in two or three batches, puree some of the soup in a conventional blender until smooth. Place pureed soup in a bowl and puree the remainder in the pot.

6. Return pureed soup to the pot and stir in milk or cream. Season with salt and pepper to taste.

7. Let cool to room temperature before dividing among airtight containers or jars (leaving 1 inch of space at the top) and freeze.

Approximate Calories, Fat, Fiber, and Price Per Serving: 118 calories, 4.5 g fat, 3.3 g fiber, $0.76

Source: Cheap Healthy Good.com

Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large cloves garlic, minced
• 1 tablespoon flour
• 2 26-oz. cans whole peeled plum tomatoes, one drained
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 2 cups reduced-fat, low-sodium veggie or chicken broth
• 1/8 teaspoon ground cloves
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. 1) In a large pot or small Dutch oven, melt butter and oil over low heat.

2. 2) Add onion and sweat until softened, about 9 minutes. Add garlic and cook another 2 minutes, until fragrant, stirring frequently. Add flour and cook for another 3 minutes, stirring frequently.

3. 3) Add tomatoes, tomato paste, sugar, and broth and bring to a boil. While mixture is heating up, cut tomatoes into large chunks with a pair of kitchen shears. Once boiling, reduce heat to medium-low and simmer 30 minutes (or until it reaches desired consistency), stirring occasionally. Add cloves, salt, and pepper to taste. Remove from heat and let cool for a few minutes.

4. 4) Puree soup using an immersion or regular blender. (Be careful if using regular blender – hot liquids can spill at first.) If you’re not into seeds, pour puree through a strainer back into the pot. (I didn’t. You don’t really notice them.) Warm a little, then serve.

Source: King Arthur Flour

Ingredients:

• 2 1/4 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, firmly packed
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp cinnamon
• 3/4 tsp gr ginger
• 3/4 tsp salt
• 1/3 cup golden raisins
• 1/3 cup diced walnuts
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots, lightly packed: about 2 medium-large carrots

Directions:

1. Preheat the oven to 400 degrees F. Lightly grease a standard muffin pan, or line the pan with paper muffin cups, and grease the cups.

2. Whisk together the dry ingredients, including the raisins and nuts. In a separate bowl, whisk together the eggs, water, and oil. Stir the wet ingredients into into the dry ingredients. Fold in the grated carrots.

3. Divide the batter among the muffin cups, filling them quite full. Bake the muffins until a toothpick inserted in the center oof one comes out clean, about 20 minutes. Remove from the oven, and cool in the pan for 5 minutes, before transferring to a rack to cool completely.

I also added some butternut squash cubes and some celeriac.

Source: QUAKER Back of the Box

Ingredients:

• 1/2 lb gr beef (I used gr chicken)
• 1/2 cup chopped onion (I used leek)
• 1 clove garlic, minced
• 5 cups water
• 1 14 1/2 oz can diced tomatoes
• 3/4 cup pearled barley (Quaker Quick)
• 1/2 cup celery
• 1/2 cup sliced carrots
• 2 beef bouillon cubes
• 1/2 tsp dried basil
• 1 bay leaf
• 1 (9 oz) pkg frozen mixed vegetables

Directions:

Ina 4-qt saucepan or Dutch oven, brown meat. Add onion and garlic, cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be needed if soup becomes too thick on standing.

“These crunchy, pistachio-topped cookies are a lovely, pastel shade of green – perfect for your “green theme” gathering, or St. Pat’s Day, of course.”

Source: King Arthur Flour email

Ingredients:

• 1 cup unsalted butter, at cool room temperature
• 1 box (3.4 ounces) instant pistachio pudding mix, Jell-O preferred for best color
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pistachio flavor, optional
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2/3 cup shelled, finely chopped pistachio nuts, optional

Directions:

1. 1) Preheat the oven to 300°F. Lightly grease two round 8” or 9” cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.

2. 2) In a medium-sized bowl, beat together the butter, pistachio pudding mix, sugar, salt, and pistachio flavor, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won’t come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.

3. 3) Divide the dough in half. Press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.

4. 4) Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Divide the chopped pistachios between the two pans, spreading them evenly and gently pressing them down onto the surface of the dough.

5. 5) Bake the shortbread until it’s a deep golden brown around the edges, about 35 to 40 minutes.

6. 6) Remove the pans from the oven, and immediately turn each shortbread round out onto a clean work surface.

7. 7) Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it’s cool, it won’t cut easily.) Transfer the shortbread wedges to a rack to cool.

Source: Cooking Light

Ingredients:

• 1 1/2 tablespoon butter
• 3 garlic cloves, minced
• 1 1/2 tablespoon all-purpose flour
• 2 cups 1% low-fat milk
• 1 3/4 cups (5 ounces) grated fresh Parmigiano Reggiano cheese, divided
• 3 tablespoons 1/3-less-fat cream cheese
• 3/4 teaspoon salt
• 12 ounces uncooked pasta
• 2 teaspoons chopped fresh flat-leaf parsley
• Cracked black pepper

Directions:

1. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently.

2. Stir in flour. Gradually add milk, stirring with a whisk.

3. Cook 6 minutes or until mixture thickens, stirring constantly.

4. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.

5. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.

6. Garnish with black pepper, if desired. Serve immediately.

Source:

Ingredients:

• Frozen chicken nuggets

Source:

Ingredients:

• Frozen Pizza

Source:

Ingredients:

• Round steak
• crackers
• egg
• gravy

Source: relishmag.com

Ingredients:

• 2 tbsp. butter
• 1/2 cup 2% reduced fat milk
• 1/2 cup all purpose flour
• 1/4 cup sugar
• 2 eggs
• 1 tbsp. butter, softened
• pinch nutmeg
• lemond wedges
• powdered sugar (optional)
• fresh berries (optional)

Directions:

1. Preheat oven to 425.

2. Melt 2 tbsp. butter in 10” ovenproof skillet over medium heat, tilting to coat bottom of pan.

3. Whisk together milk, flour, sugar, eggs, softened butter and nutmeg in bowl. Pour into skillet and cook 1 minute.

4. Place pan in oven and bake 12-15 minutes, until puffed and golden. Squeeze lemon over top and sprinkle with powdered sugar and fresh berries. Cut pancake in pan and werve with a spatula.

“Chickpeas produce a gorgeous broth which, combined with plenty of garlic and some pasta, is a classic in the Mediterranean. Omit the chorizo if you want to make this vegetarian, but try to include the breadcrumbs for crunch in any case.”

Source: NYTimes Mark Bittman

Ingredients:

• Salt and black pepper
• Extra virgin olive oil, as needed
• 1/4 pound cooked Spanish chorizo or kielbasa, chopped
• 1 tablespoon minced garlic
• 1 cup coarse fresh bread crumbs
• 4 cups cooked chickpeas, with their liquid
• 1/2 pound cut pasta, like ziti or penne (even smaller cut pasta is good here)
• Chopped parsley leaves, for garnish

Directions:

1. 1. Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.

2. 2. Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.

3. 3. Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.

“Take a break from meat and serve these easy wraps at your next get together. They’re full of protein and flavor and low in fat. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.”

Per serving (about 9oz/253g-wt.): 250 calories (100 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 700mg sodium, 21g total carbohydrate (5g dietary fiber, 7g sugar), 15g protein

Source: WholeFoods website

Ingredients:

• 1 to 2 tablespoons canola oil*
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped zucchini
• 1/2 cup chopped carrot
• 1 (8-ounce) package baked tofu, oriental or teriyaki style, cut into 1/2-inch cubes
• 1 tablespoon finely chopped mint
• 1/2 cup chopped green onions
• 1 (8-ounce) can sliced water chestnuts, drained*
• 1/4 cup hoisin sauce, plus more for dipping*
• 1 head butter lettuce
• Lime wedges

Directions:

Heat oil in a large skillet over medium high heat. Add onions, zucchini and carrots and cook until softened, about 5 minutes. Stir in tofu, mint, green onions and water chestnuts. Add 1/4 cup of the hoisin sauce and let simmer 5 to 7 minutes, stirring often. Remove from heat and serve tofu mixture with lettuce leaves for wrapping, lime wedges for squeezing and additional sauce for dipping, if you like.