​Ham and Pinto Bean SoupYields: Six Servings
Ingredients

• 1 pound dried pinto beans
• 1.5 pound bone-in ham shank
• 3/4 cup ketchup
• Water
• Salt, to taste

Directions

1. The night before cooking, place beans in the crockpot and cover with about 8 cups of water.  Let sit overnight.  (Do not turn the crockpot on.)
2. In the morning, add ham shank. Add additional water to cover the ham shank, if necessary.
3. Cover and cook on “high” for 5-6 hours, “low” for 8 hours, or until beans split.
4. Remove ham, shred off of bone, and return shredded meat to crockpot.
5. Stir in ketchup and add salt to taste (The amount of salt needed depends on the cut of ham.  The last time I made this, I added 1/2 teaspoon.).

Serve with crusty bread, a salad, and stories from the adventures of your days.

Here’s a quick, homemade meal that I know your family will love: Slow Cooker Turkey Black Bean Chili.  You can throw it together in the morning or freeze it for a morning when you can’t afford to open cans and get messy. ​

Slow Cooker Turkey Black Bean ChiliYields: 6 servings

Ingredients

• 1 pound of ground turkey
• 28oz can of tomato sauce
• 2 cans of black beans (15oz each), drained and rinsed
• 1 can of petite diced tomatoes (14.5oz), undrained
• 1 2/3 cup frozen corn
• 2 large cloves of garlic, minced
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoon ground oregano
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Add all ingredients to your slow cooker.
2. Cover and cook on low 6-8 hours.
3. Break apart turkey and stir.

To Freeze and Cook Later

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
2. Add all ingredients to freezer bag, seal, and freeze up to three months.
3. Thaw.
4. Cook on “low” setting in slow cooker for 6-8 hours.
5. Break apart ground turkey and stir.

Serve with shredded cheese and chips!

Yields: 8 servings
Ingredients

• 1 pound small meatballs (store bought or homemade)
• 24oz jar of pasta sauce (about 2.5 cups)
• 4 cups low sodium chicken broth
• 1 pound carrots, peeled and chopped
• 3 cups green beans, ends cut off and cut into bite-sized pieces
• 1 medium-sized zucchini, ends cut off and cut into bite-sized pieces
• 1 medium-sized yellow onion, diced (about 1 cup)

Directions

1. Combine all ingredients in slow cooker.
2. Cover, and cook on “low” for 8 hours or until veggies are soft.

To Freeze and Cook LaterCombine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  When ready to cook, thaw in the refrigerator overnight and add to slow cooker with chicken broth.  Cook on “low” setting for 8 hours or until veggies are soft.
This soup tastes great with a piece of crusty bread on the side. Enjoy!

Ingredients

• 2 lb grass-fed chuck roast cubed or stew meat
• 2 TB butter
• 2 carrots chopped
• 2 celery ribs chopped
• 1/2 onion chopped
• 2 large red potatoes chopped
• 7 cups beef broth
• 1 sprig fresh rosemary
• 4 sprig fresh thyme
• 1 bay leaf
• 1/2 cup pearled barley
• 1 tsp salt to taste
• 1 tsp black pepper to taste

Instructions

1. Preheat the oven to 250F.
2. Season the cubed chuck roast pieces with salt and pepper. Allow to sit and tenderize while melting the butter and cooking the veggies.
3. In a large soup pot, melt the butter over medium to high heat. Add in the chopped veggies (carrots, celery, and onion). Sauté the veggies until the onions are translucent (5-7 minutes). Add in the potatoes and cook for another 2 minutes. Remove the veggies from the pot. Set to the side.
4. In the same pot, add the cubed roast. Brown the outside of the meat (4-5 minutes). Remove the meat from the pot and set to the side with the veggies.
5. Add 1 cup of broth to the stock pot, still on medium to high heat, scrape the bottom of the pot loosening any little pieces.
6. Add the meat and veggies back to the pot, remaining broth, barley, bay leaf, and rosemary and thyme sprigs. Make sure the rosemary and thyme are immersed in the broth. Bring to a boil. Once at a boil, turn off the heat and transfer the pot to the oven, covered.
7. The stew will cook in the oven for 2 hours at 250F.
8. Remove from the oven. Remove the stems from the rosemary and thyme.
9. Serve warm.

Ingredients:
4 boneless, skinless chicken breasts
1 can pineapple (slices or chunks) drained and juice reserved
1 green bell pepper, seeded & chopped
3 tbsp soy sauce
2 tbsp brown sugar
juice of 1 lemon
1/2 tsp ground ginger
2 tbsp corn starch
1/2 tsp salt
1/2 tsp pepper 

Directions:
Toss chicken, pineapple, and bell pepper in a gallon size ziploc freezer bag. In a bowl combine pineapple juice, soy sauce, brown sugar, lemon juice, ginger, corn starch, salt, and pepper and mix until cornstarch and sugar dissolve. Pour into ziploc and shake to mix. Freeze.
​
To cook: Thaw in the fridge 24 hours, then cook in the crockpot on HIGH for 2 1/2 - 3 hours or LOW for 4-6 hours. Serve with rice. ​

Slow Cooker Asian Chicken Lettuce WrapsYields: 6 servings
Ingredients

• 2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)
• 1 medium-sized red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
2. Break apart chicken and serve.

To FreezeAdd all ingredients to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting.  Break apart chicken and spoon onto lettuce.
Serve on big pieces of iceberg or Boston bibb lettuce.  YUM.

Yields: 4 servings
Ingredients

• 2-lb boneless beef chuck shoulder roast, fat trimmed
• 2 bell peppers, sliced (I used red because they were on sale)
• 1 small onion, peeled and sliced
• 2 cloves of garlic, minced
• 1 tablespoon honey
• The juice from 1 lime OR 1 tablespoon apple cider vinegar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Combine all ingredients in your crockpot and cover with lid.
2. Cook on “low” setting for 8 hours or until beef shreds easily with a fork.
3. Serve with tortillas or rice and top with guacamole, salsa, and shredded cheese.

To Freeze

​Label your freezer bag.  Add all ingredients.  Remove as much air as possible, seal, and lay flat in your freezer for up to three months.  When ready to cook, thaw and cook in crockpot on “low” setting for 8 hours or until beef shreds easily with a fork.

In a slow cooker, mix together:
One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.

Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollop of sour cream on top with some crushed tortilla chips.
​
This is also delicious as a taco filling or in a taco salad. 

Slow Cooker Stuffed Peppers (Freezer-Friendly!)Yields: 4 servings
Ingredients

• 1 tablespoon olive oil
• 1lb+ ground turkey (or beef)
• 1 onion, peeled and diced
• 1 garlic clove, minced
• 4 small bell peppers, tops cut off (or 2 large peppers, cut lengthwise) and cleaned
• 24oz jar of your favorite pasta sauce (reserve 2T)
• 1/2 cup water

Directions

1. Coat bottom of slow cooker with 1 tablespoon of olive oil.
2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.
3. Separate mixture into four equal parts and firmly stuff into peppers.
4. Place peppers in slow cooker and cover with remaining pasta sauce.
5. Pour 1/2 cup of water into the empty sauce jar, shake it up and pour into slow cooker. (I don’t like to waste anything!)
6. Cook on low for 6-8 hours or until meat is cooked through and peppers are soft.

Serve with pasta and a fresh garden salad!
To Freeze and Cook Later
Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date (which will be three months from the prep day), and cooking instructions.  In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.  Separate mixture into four equal parts and firmly stuff into peppers.  Add remaining sauce to a quart-sized plastic freezer bag, seal, and place inside gallon-sized bag with stuffed peppers.
When ready to cook, thaw freezer bag.  Place peppers in an olive-oil-coated slow cooker and top with sauce.  Cook on “low” setting for 6-8 hours.

Mushroom Spinach Crockpot StroganoffYields: 6 servings
Ingredients

• 1 tablespoon butter
• 10oz baby portobello mushrooms; quartered
• 12oz white mushrooms; quartered
• 1 medium onion; diced
• 2 cloves of garlic; minced
• 1/2 cup broth (vegetable, chicken or beef)
• 8oz sour cream (1 cup)
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1.5 teaspoons paprika
• 8oz cream cheese
• 2.5oz fresh baby spinach (about 4 cups)

Directions

1. Place butter, mushrooms, onion and garlic in crockpot.
2. In a separate bowl, mix together broth, sour cream, ketchup, Worcestershire sauce, black pepper, and paprika.
3. Pour mixture over mushrooms.
4. Cook on “low” for 7 1/2 hours.
5. Add cream cheese and spinach.
6. Cook on “low” for 1/2 hour or until everything is heated through and spinach is wilted.

Serve your mushroom spinach crockpot stroganoff with egg noodles and a big green salad. Yum

YIELD: 6 SERVINGS
 PREP TIME: 10 MINUTES
 COOK TIME: 4 HOURS
TOTAL TIME: 4 HOURS, 10 MINUTES

Slow Cooker Chicken CurryYields: 6 servings
Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 6oz can of tomato paste
• 13.5oz can of coconut milk
• 1 small onion, chopped (about one cup)
• 2 cups of frozen peas
• 14.5oz can of tomato sauce (about 1 3/4 cup)
• 2 large cloves of garlic, minced
• 3 tablespoons honey
•  2 tablespoons curry powder
•  1 teaspoon salt
•  1 teaspoon crushed red pepper

Directions

1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
3. Cook on low 8 hours.

To Freeze and Cook LaterCombine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 8 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!
Top with fresh cilantro and serve with pita bread, naan, or rice.

Greens & Beans is something that I make when we need to go grocery shopping! Its ingredients are usually the last foods left in our house, and when combined they create one of the healthiest, most delicious comfort foods you could possibly imagine. Usually, like my Grandmother, I wing it…at least I used to before I created this crockpot version.
Now, I may never make it on the stove again…it’s THAT good!!

Crockpot Greens & BeansYields: Six servings
Ingredients

• 8oz dried cannellini beans*, rinsed
• 32oz chicken or vegetable broth (4 cups)
• 64oz water (8 cups)
• 1 tablespoon extra virgin olive oil
• 3-5 cloves of garlic, sliced or minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• Pinch of sugar (literally pinch the sugar…it will be just enough to take away any bitterness from the garlic)
• 1 head of escarole, chopped
• 1 hearty handful of kale, chopped
• Freshly grated Parmesan cheese, for topping

*Honestly, I’m not one to stick to recipes (hmm…wonder where I get that from!) Which means I’m also ALL about substitutions. If that makes you uncomfortable, skip this paragraph!! If not, read on. Although, cannellini beans are the traditional bean for this dish, it will be equally delicious with great northern beans, navy beans or pretty much any white bean you come across. Also, I prefer to not discriminate when it comes to greens. My Grandma, typically uses escarole, but I have literally made this dish with every green under the sun!! Escarole, kale, spinach, mixed field greens, etc. You truly cannot go wrong!!
Directions

1. Place all ingredients except greens and Parmesan cheese in the crockpot.
2. Cook on “low” setting for 6-8 hours, or until beans are tender.
3. Add greens, stir, and continue to cook on “low” for 1/2 hour.
4. Serve in soup bowls and top with freshly grated Parmesan cheese.

The only side dish you need is a big loaf of crusty bread…oh, and maybe a nice glass of red wine!

With only four ingredients, this slow cooker cranberry pork roast recipe is something that anyone can make.  Simply combine the ingredients and let your slow cooker do all of the work for you.
​
It only takes a few minutes to add the ingredients to your slow cooker in the morning, but you can also assemble the ingredients in a gallon-sized freezer bag and freeze for later.  Next time pork roasts are on sale at the grocery store, you can buy a couple, freeze for later, and save lots 

Since the meat is frozen raw, it cooks for the first time in your slow cooker and doesn’t taste like leftovers at all.  Genius, right?  Here’s exactly what you need to do…
​

Yields: 4 servings
Ingredients

• 2.5 pound bone-in pork shoulder (sometimes labeled as a “Boston butt” or “pork butt”)
• 15oz can whole berry cranberry sauce
• 1/4 cup honey
• 1/4 cup dried minced onion

Directions

1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
2. Remove bones and shred meat.

To Freeze and Cook LaterCombine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.  When ready to eat, thaw overnight in refrigerator.  Add to slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.  Remove bones and shred meat.
I recommend serving the leftover cranberry mixture in the slow cooker with the meat – it’s so yummy!  Add some sides of green beans and stuffing and dinner is done.

There’s nothing better than coming home to the cheesiest tortellini ever, and yes, it’s easily made right in the crockpot!

​Now the beauty of this recipe is that it comes together so easily right in your slow cooker. All you have to do is crumble up some ground beef and throw everything into the crock pot. Easy enough, right? Then, 15 minutes before serving, you’ll throw in your fresh tortellini and that cheesy goodness. That’s it!

YIELD: 6 SERVINGS
 PREP TIME: 15 MINUTES
 COOK TIME: 8 HOURS, 20 MINUTES
TOTAL TIME: 8 HOURS, 35 MINUTES

There’s nothing better than coming home to the cheesiest tortellini ever, and yes, it’s easily made right in the crock-pot!

YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 8 HOURS, 20 MINUTES
TOTAL TIME: 8 HOURS, 35 MINUTES

There’s nothing better than coming home to the cheesiest tortellini ever, and yes, it’s easily made right in the crockpot!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 1 (9-ounce) package refrigerated three cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, oregano, basil and red pepper flakes into a slow cooker; season with salt and pepper, to taste. Stir until well combined.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
4. Uncover and stir in tortellini; top with cheeses. Cover and cook on low heat for an additional 15-30 minutes, or until tender.
5. Serve immediately, garnished with parsley, if desired.

Marzipan (sweetened almond paste) can be found with other baking ingredients in the supermarket. Look for it packaged in a small box or can.

​Yield: 8 servings

Preparation
Preheat oven to 425°.
Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.

Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).

Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes).

Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.

Prep: 30 minutes
Total: 30 minutes
Yield: Serves 6

Ingredients

• 1 cup cider vinegar
• 1/2 cup sugar
• 2 teaspoons red pepper flakes
• Kosher salt and black pepper
• 8 ramps or 8 scallions (white and light green parts only), trimmed
• 1/3 cup mayonnaise
• 2 ounces (1/2 cup) finely grated Parmesan cheese
• 2 tablespoons minced spring garlic or 2 cloves garlic, smashed to a paste
• 1/4 cup plus 1 tablespoon fresh lemon juice
• 3 fresh globe artichokes
• 1/2 lemon
• 3 ounces (5 cups) loosely packed baby arugula leaves
• 4 ounces cremini mushrooms, very thinly sliced

Preparation
1. Stir together vinegar, sugar, red pepper flakes, 1 cup water and 1 tablespoon salt in a large saucepan; bring to a boil over high heat. Add ramps; reduce heat to medium-high and simmer for 5 minutes. Drain.

2. Process mayonnaise, Parmesan, garlic, 2 tablespoons water, 1 tablespoon of the lemon juice, 1 teaspoon black pepper and 1/2 teaspoon salt in a mini food processor until smooth.

3. Stir together 4 to 6 cups water (enough to cover artichokes) and remaining 1/4 cup lemon juice in a large bowl. Trim about 2 inches from top of each artichoke.

Cut each artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon; discard. Trim any leaves and dark green layer from base. Rub edges with lemon and place in lemon-water mixture.

Once all artichokes are trimmed, remove 1 at a time 
from water and thinly slice with 
a mandoline or sharp knife. Place in a large bowl. Add dressing, arugula and mushrooms; toss to coat. Top with ramps

Nutritional Information
Calories per serving: 125
Fat per serving  :5g
Saturated fat per serving:  1g
Cholesterol per serving:  6mg
Fiber per serving:  4g
Protein per serving:  6g
Carbohydrate per serving:  14g
Sodium per serving:  618mg
Iron per serving:  2mg
Calcium per serving:  146mg
​
Good to Know
Artichokes—which are rich in magnesium and folate—are related to thistles and sunflowers

Baby Carrots with Dill, Butter, and Lemon

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Toss whole baby carrots with fresh dill, fresh chives, lemon, and butter for an incredible vegetable side dish that makes the most of this nutrient-rich vegetable.
• Yield: 6 servings (serving size: about 1/2 cup)

Ingredients

• 2 cups fat-free, less-sodium chicken broth
• 2 pounds baby carrots, peeled and tops trimmed to 1 inch
• 1 tablespoon butter
• 2 teaspoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation
1. Place broth in a large pot. Arrange carrots in a metal steamer insert or bamboo steamer; place in pot.

Cover; bring broth to a boil. Steam carrots for 10 minutes or just until crisp-tender. Transfer carrots to a large bowl. Add remaining ingredients; toss well. Serve immediately.

Nutritional Information

Calories per serving:  82
Fat per serving:  3g
Saturated fat per serving:  1g
Monounsaturated fat per serving:  1g
Polyunsaturated fat per serving:  0.0g
Protein per serving:  2g
Carbohydrate per serving:  13g
Fiber per serving:  3g
Cholesterol per serving:  6mg
Iron per serving:  1mg
Sodium per serving:  341mg
Calcium per serving:  57mg  

Bacon and Jalapeño Egg Sandwich

• This healthy breakfast egg sandwich, featuring turkey bacon and jalapeño peppers, is a tasty and nutritious way to fuel up in the morning
• Yield: Makes 1 sandwich (serving size: 1 sandwich)

Ingredients

• 1 piece turkey bacon, such as Applegate
• 1 whole-grain English muffin, split
• Cooking spray
• 1 large organic egg
• 1/4 ounce reduced-fat cheddar, shredded
• Pepper
• 1/2 small jalapeño, thinly sliced
• 2 thin slices red onion
• 1 thick slice tomato
• 4-5 sprigs fresh cilantro

Preparation
1. Warm a skillet over medium heat. Cook the bacon until crisp. Set aside.

2. Place muffin, cut-side down, in skillet. Press to toast (2 minutes). Set aside.

3. Coat skillet with cooking spray. Cook egg about 30 seconds. Sprinkle with pepper and cheese. Cook until set. Transfer egg to muffin half. Top with the bacon, jalapeño, onion, tomato, cilantro, and second muffin half.

Nutritional Information

​Calories per serving:  313
Fat per serving:  11g
Saturated fat per serving:  2.9g
Monounsaturated fat per serving:  3.7g
Polyunsaturated fat per serving:  1.9g
Protein per serving:  21g
Carbohydrate per serving:  35g
Fiber per serving:  7g
Cholesterol per serving:  215mg
Iron per serving:  3mg
Sodium per serving:  565mg
Calcium per serving:  277mg
​
Good to Know
Build a better-then-ever egg sandwich using organic eggs, a whole-grain english muffin, reduced-fat cheese, and a few other exciting extras like jalapeno that will give your metabolism a spicy boost.

Linguine Frittata With Greens

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Yield: Makes 4 servings (serving size: 1/4 of frittata)

Ingredients

• Cooking spray
• 2 teaspoons butter, divided
• 1 cup thinly sliced leek
• 3 large eggs, or equivalent egg substitute
• 5 large egg whites
• 1/3 cup 1% low-fat milk
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon dried oregano
• 1/2 teaspoon kosher or table salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1/2 cups hot cooked linguine (about 4 ounces uncooked pasta)
• 1 (10-ounce) package frozen chopped collard greens, thawed and with water squeezed out
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preparation
1. Coat a large ovenproof skillet with cooking spray, and melt 1 teaspoon butter over medium heat. Add leek, and sauté 4 minutes or until softened. Set aside.

2. Whisk eggs, egg whites, milk, Parmesan, oregano, salt, and pepper in a large bowl. Stir in linguine, collards, and reserved leek.

3. Melt remaining 1 teaspoon butter in skillet over low heat. Pour egg mixture into skillet; cover and cook 10 minutes or until the top is set. Meanwhile, heat broiler.
​
4. Sprinkle frittata with mozzarella, and broil 3 minutes or until golden brown. Cut into wedges.

Nutritional Information

Calories per serving:  330
Fat per serving:  12g
Saturated fat per serving:  6g
Monounsaturated fat per serving:  4g
Polyunsaturated fat per serving:  1g
Protein per serving:  23g
Carbohydrate per serving:  32g
Fibre per serving:  4g
Cholesterol per serving:  181mg
Iron per serving:  3mg
Sodium per serving:  500mg
Calcium per serving:  421mg  ​

Grilled Salad PizzaA great way to get a cool, crisp salad and cheese pizza all in one. If you have a square grill pan, roll the dough into a square for a better fit.

• Yield: 4 servings (serving size: 2 wedges)

​

Preparation
Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 9-inch circle on a floured surface.

Heat a grill pan coated with cooking spray over medium heat. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.
​
Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.

Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Yield: 6

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 small onion, diced
• 2 medium carrots, diced
• 1 rib celery, diced
• Sea salt and freshly ground black pepper
• 8 yellow, red, and/or orange bell peppers, seeded and chopped
• 1 large sweet potato, peeled and chopped
• 4 cups low-sodium vegetable broth
• 3 teaspoons finely chopped fresh marjoram
• Croutons, sliced avocado, chopped cilantro and/or sriracha, for garnish, optional

Preparation
1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt and black pepper. Cook until vegetables are tender, about 4 minutes. Add bell peppers and cook until soft, about 6 minutes. Add sweet potato and broth. Season with salt and black pepper, cover and bring to a boil. Reduce heat to a simmer and add marjoram. Simmer until potato is tender, about 20 minutes.

2. Let soup cool slightly, then transfer to a blender in batches and puree until smooth. If needed, thin soup with water. Adjust seasoning with additional salt and black pepper, if necessary. Return soup to pot to keep warm until serving. Garnish with croutons, avocado, cilantro, and/or sriracha, if desired.

​Nutritional Information

​Calories per serving:  188
Fat per serving:  10g
Saturated fat per serving:  1g
Cholesterol per serving:  0mg
Fiber per serving:  5g
Protein per serving:  3g
Carbohydrates per serving:  22g
Sodium per serving:  519mg
Iron per serving:  1mg
Calcium per serving:  37mg

Fregola Sarda Pasta with Tomatoes

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Fregola sarda is Sardinian couscous. The grains are lightly toasted, giving Fregola Sarda Pasta with Tomatoes a nutty flavor.
• Yield: Makes 4 servings

Ingredients

• 2 cups cherry tomatoes, halved
• 3 garlic cloves, unpeeled
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 tablespoon plus 1 tsp extra-virgin olive oil, divided
• 7 ounces fregola sarda pasta
• 1 tablespoon pine nuts
• 3/4 cup packed fresh basil
• 1 tablespoon freshly grated Parmesan cheese
• 1/3 cup black olives, pitted and coarsely chopped
• 3 ounces goat cheese, crumbled
• Fresh oregano, for garnish (optional)

Preparation
1. Preheat oven to 375°. In a roasting pan, toss tomatoes with garlic, sugar, dried oregano, a pinch each salt and pepper, and 1 tsp olive oil. Roast 25 minutes, until tomatoes begin to caramelize.

2. Meanwhile, cook fregola sarda as package directs.

3. Squeeze roasted garlic from skin; pulse in food processor with pine nuts, basil, a pinch each salt and pepper, and remaining 1 TBSP olive oil. Add Parmesan; pulse to combine.
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4. In a bowl, combine fregola sarda, tomatoes, olives, goat cheese, and pesto. Scatter fresh oregano leaves on top, if desired.