Author: Jared Ellis

• 2 Tablespoons butter
• 2 pounds boneless skinless chicken breast
• Salt and pepper to taste
• 1 Tablespoon minced garlic
• 4 cups low-sodium chicken broth
• 1 1/2 cups low-fat 1% milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (16 ounce) pkg. uncooked penne pasta
• 1 cup shredded parmesan cheese
• 2 Tablespoons fresh chopped parsley

Crust:

• 1 3/4 cups self-rising flour
• 1 cup nonfat plain Greek yogurt

Peanut Sauce:

• 3 Tablespoons reduced fat creamy peanut butter
• 2 teaspoons rice vinegar
• 2 teaspoons low-sodium soy sauce
• 1 Tablespoon ginger paste
• 1/2 teaspoon sesame oil
• 1 Tablespoon water

Toppings:

• 1 1/4 cups part-skim shredded mozzarella
• 1 pound cooked chicken breast
• 1 cup approx. 3 ounces shredded carrot
• 1/4 cup diced green onion
• 2 Tablespoons sweet chili sauce
• 1/4 cup fresh chopped cilantro

• 1 pound uncooked ziti pasta
• 1 Tablespoon olive oil
• 1 pound 93% lean ground turkey
• 1 cup diced yellow onion
• 2 teaspoons Italian seasoning
• 1/2 cup water
• 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
• 1 (24 ounce) jar Rao’s Homemade Marinara Sauce
• 1 (15 ounce) container part-skim ricotta cheese
• 2 Tablespoons chopped fresh parsley
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 cups shredded part-skim mozzarella
• 1/4 cup shredded parmesan cheese

• 1 1/2 pounds baby red potatoes diced
• 12 ounces broccoli florets
• 2 Tablespoons olive oil
• 1 (1 ounce) pkg. ranch dressing mix
• 2 Tablespoons finely grated parmesan cheese

Candied Walnuts:

• 1/2 cup chopped walnuts
• 2 Tablespoons sugar
• 1/2 teaspoon cinnamon

Salad:

• 7 ounces baby spinach
• 6 ounces sliced mini cucumbers
• 2 ounces thinly sliced red onion
• 2 ounces 50% less-sugar dried cranberries
• 2 ounces crumbled feta cheese

Creamy Balsamic Dressing:

• 1/4 cup balsamic vinegar
• 2 Tablespoons olive oil
• 1/4 cup nonfat plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

• 3 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
• 2 Tablespoons butter
• 2 Tablespoons diced shallot
• 1 Tablespoon minced garlic
• 1/4 cup all-purpose flour
• 2 cups unsalted chicken stock
• 3/4 cup low-fat 1% milk
• 1 1/2 cups shredded white cheddar cheese divided
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons chopped fresh chives

• 1 Tablespoon olive oil
• 1 pound baby carrots
• 1 1/2 pounds baby red potatoes
• 1 cup diced red onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pound pork loin
• 1 Tablespoon minced garlic
• 1/2 cup Musselman’s Apple Butter
• 3 Tablespoons coarse dijon mustard
• 1/3 cup low sodium soy sauce
• 1 cup low-sodium beef broth
• 1 Tablespoon cornstarch
• 1 Tablespoon cold water

• 2 pounds flank steak

Marinade:

• 2 Tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 Tablespoon lime juice

Chimichurri Sauce:

• 1/2 cup freshly chopped cilantro
• 1/2 cup freshly chopped parsley
• 1/2 cup diced yellow onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon minced garlic
• 1/2 teaspoon Italian seasoning
• 2 Tablespoons red wine vinegar

• 2 pounds lean beef stew meat
• 1 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1 cup diced celery
• 1 cup diced carrots
• 2 Tablespoons Worcestershire sauce
• 1 cup low-sodium beef broth
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1 (7 ounce) can diced green chilies
• 2 Tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt

• 1 3/4 cups self-rising flour
• 1 cup nonfat plain Greek yogurt
• 1/2 cup Rao’s Homemade Marinara
• 1 cup part-skim shredded mozzarella cheese
• 1 pound cooked diced chicken
• 1 egg beaten
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper