Onion Soup Gratine

Ingredients:
7 Tbsp Unsalted Butter (consider Smart Balance)
1 Tbsp Olive Oil
3 lbs Yellow Onion, thinly sliced
4 Sprigs Thyme
1 tsp Sugar
½ tsp Salt
1 Tbsp All Purpose Flour
1 cup White Wine
8 cups Low Sodium Beef Broth
1 Baguette, sliced into 8 thick slices
1 lb Shredded Gruyere

Directions:
Melt 4 Tbsp butter and 1 Tbsp olive oil in a large pot. Add 3 lbs of sliced onions and 3 sprigs thyme; cook, covered, on medium-low heat for 20 minutes, stirring often. Uncover, add 1 tsp of sugar and ½ tsp salt. Cook, stirring often, until onions are deep brown and caramelized, 30 to 40 minutes. Add 1Tbsp flour, cook for 2 minutes more, stirring. Add 1 cup white wine and 8 cups beef broth; stir up browned bits n bottom of pot. Lower heat and simmer for 30 minutes; stir occasionally. Season with pepper. Preheat oven to 425F. Cut 1 baguette into 8 thick slices. Spread both sides with 3 Tbsp butter; place on baking sheet. Toast until golden on both sides, 5 to 8 minutes, turning over once. Fill 8 bowls with soup. Place a slice of toast on top of each bowl. Divide 1 lb shredded Gruyere on top. Set bowls on baking sheet; bake until cheese is bubbly, 5-10 minutes

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Roasted Vegetable Orzo Salad

Ingredients:
2 Bell Peppers (any color)
7 Tbsp Olive Oil
1 Red Onion, sliced
3 Zucchini, chopped
Salt and Pepper
1 lb Orzo
3 Tbsp Fresh Lemon Juice
2 Tbsp Minced Fresh Parsley
1 Tbsp Minced Fresh Mint
1 Tbsp Minced Chives
1 cup Sliced Green Olives
4 oz Goat Cheese

Directions:
Preheat broiler. Quarter peppers lengthwise, removing cores. Rub with 1 Tbsp olive oil; place on baking sheet , cut side down. Broil until blistered, about 5 minutes. Let cool and remove peels. Cut into strips. Preheat oven to 400F. In roasting pan, toss onion and zucchini with 2 Tbsp olive oil, salt and pepper. Roast, stirring often, until tender 45 minutes. Bring a pot of salted water to a boil. Cook orzo until al dente, about 11 minutes. Drain, rinse and drain again. Pour into bowl. Whisk lemon juice, herbs and remaining olive oil. Season with salt and pepper. Pour over orzo and toss. Add olives and vegetables. Crumble and add cheese before serving.

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Baked Penne with Ham and Broccoli

Ingredients:
Salt and Pepper
8 oz Penne (consider Barilla Plus)
2 cups Chopped Broccoli
5 Tbsp Unsalted Butter (consider Smart Balance)
½ cup Coarse Bread Crumbs
¼ cup All-Purpose Flour
3 cups Low-Fat Milk, at room temperature
½ tsp Paprika
1/8 tsp Nutmeg
2 cups Shredded Sharp Cheddar Cheese
1 cup Shredded Gruyere
¼ cup Grated Parmesan
4oz Ham, sliced into strips

Directions:
Preheat oven to 375F, grease a 9x13 inch casserole dish. Bring pot of salted water to a boil. Add pasta, cook for 7 minutes. Add broccoli; cook until broccoli is tender, 3-4 minutes longer. Drain, rinse with cold water and drain again. Pour into casserole. In saucepan over medium heat, melt butter. Remove 1 Tbsp from pan and drizzle over bread crumbs in a small bowl. Add flour to pan; whisk until smooth and bubbling, 1 minute. Slowly whisk in milk. Add paprika and nutmeg; season with salt and pepper. Stir until sauce begins to boil, about 8 minutes. Remove from heat. Stir 1 ½ cups cheddar and all of gruyere and Parmesan into sauce until smooth. Stir in ham. Stir sauce into pasta mixture. Sprinkle with remaining cheese and reserved bread crumbs. Bake until top browns and sauce bubbles, about 30 minutes.

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Slow Cooker Curried Chicken and Chickpea Stew

Ingredients:
1 ½ lb Boneless, Skinless Chicken Breasts, cut into 2-inch pieces
1 ½ lb Boneless, Skinless Chicken Thighs, cut into 2-inch pieces
1 Tbsp Olive Oil
1 Tbsp Curry Powder
½ tsp Salt
2 Onions, thinly sliced
4 Cloves Garlic, finely chopped
28oz Canned Diced Tomatoes with Juice
2-15oz Cans Chickpeas, rinsed and drained

Directions:
Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat. Sprinkle onions and garlic on top of chicken. Pour tomatoes on top. Cover and cook on low for 6-8 hours. During last hour of cooking, stir in chickpeas. Serve hot. Consider serving over couscous.

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Shrimp Scampi over Whole Wheat Pasta

Ingredients:
12 oz Whole Wheat Spaghetti (consider Barilla Plus)
¼ cup Olive Oil
1 lb Large Shrimp, peeled and deveined
4 Large Cloves of Garlic, minced
½ tsp Crushed Red Pepper
½ cup Dry White Wine
½ tsp Salt
½ cup Finely Chopped Fresh Parsley

Directions:
Bring a large pot of water to a boil. And pasta and cook until al dente, according to label directions, about 10 minutes. While pasta is cooking, warm oil in a large skillet over medium-high heat. Cook shrimp, turning once, until cooked through, about 2 minutes total. Transfer to a plate. Add garlic, crushed red pepper, wine and salt to skillet and simmer 1 minute. Stir in shrimp. Drain pasta, reserving ½ cup cooking water. Toss pasta with shrimp mixture and parsley. Add reserved cooking water 1 Tbsp at a time as needed to moisten. Serve hot.

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Tuna Pizza

Ingredients:
4 oz Canned Light Tuna (water packed and drained)
¼ of 14” Thin Whole Wheat Pizza Crust
1 Spray of Cooking Spray
2 Tbsp oFat Free Cream Cheese
⅛ cup Chopped Green Onions (or desired onions)
¼ cup Broccoli
1 Stalk of Chopped Green Pepper
⅓ cup Grated Reduced Fat Mozzarella Cheese
1 Small Tomato (sliced)
1 ½ tsp Pizza Seasoning
⅛ tsp Garlic Powder
½ tsp Italian Seasoning (pizza seasoning optional)
⅛ tsp Red Pepper Flakes
salt and pepper (to taste)

Directions:
Preheat oven to 400° F. Rinse and drain tuna until all additional water is removed. Mix tuna with pizza seasoning, garlic powder, red pepper flakes and Italian seasoning in a bowl. Place pizza crust on cookie sheet, coat lightly with cooking spray. Spread cream cheese over crust. Add tuna, green onions, broccoli, green pepper, tomato and cheese. Bake 10-12 minutes until cheese is melted and crust turns golden brown.

Tuna Cake Burger

Ingredients:
4 oz of Canned Light Tuna (water packed and drained)
1 Tbsp Low Fat Mayonnaise for Cakes + ½ Tbsp for Sauce
2 Tbsp Bread Crumbs
1 Tbsp Chopped Green Onions (or desired onion)
1 Tbsp Chopped Green Peppers or Canned Pimentos
1 Small Egg (only white)
1 tsp Lemon Juice
¼ tsp of Cajun (Creole Seasoning Optional)
¼ tsp Dijon Mustard

1 Whole Wheat Bun
1 Leaf of Romaine Lettuce (spinach and iceberg optional
2 Slices of Tomato
salt and pepper (to taste)

Directions:
Preheat oven to 400 °F. Rinse and drain tuna until all additional water is removed. In a medium bowl, mix tuna, mayonnaise, bread crumbs, green onions, egg white, green peppers, lemon juice and seasoning. Shape mix into a 1/2 inch thick patty. Bake patty at 400 °F for 15 minutes until golden brown. Meanwhile, combine remaining mayonnaise and mustard. Serve over the patty. Place lettuce, tomato and patty on the bun and serve.