Mixed Berry Granola Cobbler

Ingredients:

2 Cups Low Fat Granola

1/2 Cup 1% Low Fat Milk

2-12oz Packages Frozen Mixed Berries

1/4 Cup Firmly Packed Brown Sugar

2 Tsp Cornstarch

1 Tsp Ground Cinnamon

1/2 Tsp Orange Zest

1/4 Tsp Ground Nutmeg

Non-Stick Vegetable Cooking Spray

Plain Fat Free Yogurt

Directions:

Preheat oven to 350 degrees. Stir together granola and milk in a shallow bowl. Let stand for 5 minutes. Toss together berries and next 5 ingredients in a large bowl. Spoon berry mixture into a 8-inch square baking dish. Stir granola mixture, and spoon over berry mixture. Lightly coat with cooking spray. Bake at 350 degrees for 1 hour or until bubbly. Serve with yogurt.

Peach Cobbler: Substitute 1-20 oz package of frozen slices peaches for frozen mixed berries and follow recipe.

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Photo: Beth Dreiling Hontzas

Whole Grain Marshmellow Crispy Bars

Ingredients:
3 Tbsp Butter (or Smart Balance Butter Substitute)
1-10.5 oz Bag Miniature Marshmellows
1-15 oz Box Kashi GoLean Crunch Cereal
1 1/2 Cups Dried Cranberries, divided
Non-Stick Cooking Spray

Directions:
Melt butter in a large saucepan over low heat. Add marshmellows, and cook, stirring constantly, 4 to 5 minutes or until melted and smooth. Remove from heat. Stir in cereal and 1 cup dried cranberries until well coated. Press mixture into a 13 x 9 ince baking dish coated with non-stick cooking spray. Chop remaining 1/4 cup dried cranberries, and sprinkle on top. Let stand 10-15 minutes or until firm. Cut into 24 bars.

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Southwest White Bean Spread

Ingredients:

1 Garlic Clove

1- 15.5oz Can Great Northern Beans, rinsed and drained

1/3 Cup Loosely Packed Fresh Cilantro Leaves

3 Tbsp Fresh Lime Juice

2 Tbsp Olive Oil

1/2 tsp Ground Cumin

Salt to Taste

Sides (Pita Chips, Cucumber Slices, etc)

Directions:

Pulse garlic, next 5 ingredients, and 2 tbsp water in food processor 3 or 4 times until combined; process 1 to 2 minutes or until smooth, stopping to scrape down sides. Add salt to taste. Cover and chill at least 2 hours or up to 3 days. Let stand at room temperature 30 minutes before serving. Drizzle with additional olive oil, if desired. Serve with pita chips, cucumbers, olives, etc.

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Photo by: William Dickey

Blueberry Bread

Ingredients:
1 1/2 Cups All-Purpose Flour
1 Tsp Salt
1 Tsp Baking Powder
1/8 Tsp Ground Cinnamon
1 Cup Fresh or Frozen Blueberries
1 Cup Sugar
1/2 Cup Milk
1/3 Cup Butter, melted
2 Large Eggs
1 Tsp Lemon Zest
2 Tbsp Lemon Juice

Directions:
Preheat oven to 350 degrees. Stir together flour and next 3 ingredients in a medium bowl; stir in blueberries. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350 degrees for one hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

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Quick Turkey Chili

Ingredients:

1 Medium Onion, Chopped

1 Tbsp Vegetable Oil

2 Garlic Cloves, chopped

1 lb. Ground Turkey

2 Tbsp Chili Powder

2 Tsp Ground Cumin

3 Tbsp Tomato Paste

1- 28oz Can Diced Tomatoes

1- 16oz Can Red Kidney Beans, rinsed and drained

1 Cup Chicken Broth

1 Cup Beer (Chicken Broth can be as substitute)

1 Tsp Salt

1/2 Tsp Pepper

1/4 Cup Fresh Cilantro, chopped

Directions:

Saute chopped onion in hot oil in a large dutch oven over medium-high heat 5 minutes or until tender; add garlic, and saute 1 minute. Add turkey, chili powder and cumin. Cook, stirring often, 8 minutes or until meat is no longer pink. Stir in tomato paste and cook 2 minutes. Add tomatoes and next 5 ingredients. Bring mixture to a boil; cover and reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cilantro.

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Photo by: Beth Hontzas

French Onion Soup

Ingredients:
2 Large Sweet Onions, thinly sliced
1 Cup Dry Red Wine
1- 14.5oz Cans Beef Broth
2 Cups Seasoned Croutons
4 Slices Swiss Cheese, sliced thick

Directions:
In a deep skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and cook, stirring occasionally, until translucent and softened, about 15 minutes. Add wine and bring to a boil. Pour in the beef broth, lower the heat to low and simmer for 10 minutes; season with pepper. Preheat the broiler. Divide the soup among 4 ovenproof bowls, then top each one with one-quarter of the coutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden, about 1 minute.

http://www.rachelraymag.com/

Tuna and Tomato Pasta

Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves Chopped
1 cup Flat Leaf Parsley
1- 28oz Can Crushed Tomatoes
Salt
Pepper
4 Tbsp Butter (substitute with Smart Balance)
1-6oz Can Chunk Light Tuna in Water, Drained
1-1lb Box Barilla Plus Pasta Shells (or like noodle)

Directions:
In large saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add 2 Tbsp parsley and cook for 1 minute. Add tomatoes and season with salt and pepper. Cover over low heat until sauce thickens, about 20 minutes. Whisk in the butter, then stir in tuna. Meanwhile, in large pot of boiling water, cook pasta until al dente; drain. Add pasta to the tuna sauce and tir in 3/4 of the remaining parsley; season with salt and pepper. Top with remaining parsley.