Pumpkin Cheesecake with Gingersnap-Walnut Crust

Makes: 12 servings

Active Time: 30 minutes Total Time: 7 hours

INGREDIENTS

• 4 ounces gingersnap cookies (18-20 1 3/4-inch cookies)
• 1 cup walnut halves, divided
• 4 teaspoons walnut oil or canola oil
• 12 ounces reduced-fat cream cheese (Neufchâtel)
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 2 teaspoons pumpkin pie spice
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 16-ounce container nonfat cottage cheese
• 1 15-ounce can unseasoned pumpkin puree

• PREPARATION

  1. Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
  2. Grind cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
  3. Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Beat in eggs one at a time, scraping down the sides occasionally. Beat in vanilla.
  4. Process cottage cheese in the food processor until completely smooth, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
  5. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake in the center of the oven until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
  6. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Place the nuts decoratively around the edge of the cheesecake. (Alternatively, turn the nuts into Candied Walnuts and decorate just before serving; see Variation.) Refrigerate, uncovered, until very cold, at least 4 hours. Wrap tightly and refrigerate overnight if desired.
  7. To serve, remove the sides of the pan. Transfer the cheesecake to a cake stand, if desired.

  TIPS & NOTES

  • Make Ahead Tip: Cover and refrigerate for up to 12 hours. | Equipment: 9-inch springform pan
  • Variation: To make Candied Walnuts: Line a baking sheet with parchment paper or foil; coat with cooking spray. Combine 1/4 cup sugar, 1 tablespoon honey, 1 tablespoon water and 1/4 teaspoon salt in a large heavy skillet. Place over medium-high heat and cook, stirring occasionally, until the mixture turns golden, 3 to 4 minutes. Add 2/3 cup walnut halves, reduce heat to medium-low and cook, stirring, until deep golden brown, 2 to 3 minutes more. Turn the mixture out on the prepared baking sheet, spreading in an even layer. When completely cooled, break into clusters.

  NUTRITION

  Per serving: 307 calories; 16 g fat (5 g sat, 4 g mono); 70 mg cholesterol; 33 g carbohydrates; 19 g added sugars; 10 g protein; 2 g fiber; 295 mg sodium; 270 mg potassium.
  Nutrition Bonus: Vitamin A (117% daily value)
  Carbohydrate Servings: 2
  Exchanges: 2 carbohydrate (other), 3 fat
• http://www.eatingwell.com/recipes/pumpkin_cheesecake_gingersnap_crust.html

Almond & Honey-Butter Cookies

Makes: About 3 1/2 dozen cookies

Active Time: 40 minutes Total Time: 2 1/2 hours

INGREDIENTS

• 1 cup whole almonds, toasted (see Tip)
• 1 1/4 cups whole-wheat pastry flour, (see Note)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup plus 1/4 cup honey, divided
• 1/3 cup canola oil
• 4 tablespoons unsalted butter, at room temperature, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons toasted sliced almonds, (see Tip) for garnish

• PREPARATION

  1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.
  2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.
  3. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.
  4. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.

  TIPS & NOTES

  • Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.
  • Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

  NUTRITION

  Per cookie: 94 calories; 5 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber;43 mg sodium; 9 mg potassium.
  Carbohydrate Servings: 1
  Exchanges: 1 carbohydrate (other), 1 fat
• http://www.eatingwell.com/recipes/almond_honey_butter_cookies.html

Quick Chicken Cordon Bleu

Makes: 4 servings

Active Time: 35 minutes Total Time: 35 minutes

INGREDIENTS

• 4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt
• 1/3 cup shredded Gruyère or Swiss cheese
• 2 tablespoons reduced-fat cream cheese
• 1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
• 1 tablespoon chopped fresh parsley or thyme
• 4 teaspoons extra-virgin olive oil, divided
• 1/4 cup chopped ham (about 1 ounce)

PREPARATION

1. Preheat oven to 400°F.
2. Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
3. Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

TIPS & NOTES

• Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
• Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

NUTRITION

Per serving: 245 calories; 12 g fat (4 g sat, 6 g mono); 82 mg cholesterol; 4 g carbohydrates; 28 g protein; 1 gfiber; 314 mg sodium; 216 mg potassium.

Carbohydrate Servings: 0

Exchanges: 4 1/2 lean meat, 1 fat

http://www.eatingwell.com/recipes/quick_chicken_cordon_bleu.html

Chocolate Coconut Meringues

Makes: 30 cookies

Active Time: 25 minutes Total Time: 3 hours

INGREDIENTS

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon coconut extract or imitation coconut extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons semisweet chocolate chips or finely chopped chocolate
• 2 tablespoons trans-fat-free white chocolate chips or finely chopped white chocolate, such as Sunspire

PREPARATION

1. Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.
3. Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.
4. Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.
5. Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.
6. Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.

TIPS & NOTES

• Make Ahead Tip: Store in an airtight container for up to 3 days. Some crispness may be lost during storage.

• Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
• To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.

NUTRITION

Per cookie: 36 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrates; 1 g protein; 0 g fiber;17 mg sodium; 25 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

http://www.eatingwell.com/recipes/chocolate_coconut_meringues.html

Spicy Tunisian Grilled Chicken

Makes: 4 servings

Active Time: 5 minutes Total Time: 25 minutes

INGREDIENTS

• 2 teaspoons coriander seeds
• 2 teaspoons caraway seeds
• 3/4 teaspoon crushed red pepper
• 3/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1-1 1/4 pounds boneless, skinless chicken breast (see Note)

PREPARATION

1. Grind coriander seeds, caraway seeds and crushed red pepper in a spice grinder (or mortar and pestle) until finely ground. Transfer to a small bowl and stir in garlic powder and salt.
2. Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.

TIPS & NOTES

• Make Ahead Tip: Store the rub in an airtight container for up to 3 months; coat the chicken with the rub up to 30 minutes before grilling or broiling.

• Note: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you’ll only need 2 breasts for 4 servings—cut each one in half before cooking.
• Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

NUTRITION

Per serving: 131 calories; 3 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 2 g carbohydrates; 0 g added sugars;23 g protein; 1 g fiber; 195 mg sodium; 228 mg potassium.

Carbohydrate Servings: 0

Exchanges: 3 lean meat

http://www.eatingwell.com/recipes/spicy_tunisian_chicken.html

Bourbon-Cherry Seltzers

Makes: 4 servings

Active Time: 25 minutes

Total Time: 25 minutes plus 1 week marinating time for bourbon cherries

INGREDIENTS

• 1 cup bourbon, such as Maker’s Mark, or dark rum
• 3/4 cup packed dark brown sugar
• 2 cups whole fresh cherries, stems left on
• 16 ounces (2 cups) seltzer water

• PREPARATION

  1. Microwave bourbon (or rum) and brown sugar in a microwave-safe dish until hot, about 1 minute. (Alternatively, heat in a small saucepan over medium heat, stirring occasionally, until hot.) Stir until the sugar is dissolved. Pack cherries into a small jar and pour the hot liquid over them; gently press on the cherries to make sure they are submerged. Cover and refrigerate for at least 1 week or up to 1 month.
  2. To prepare seltzers: Fill four 12-ounce rocks glasses with ice, add 11/2 ounces (3 tablespoons) cherry-infused bourbon (or rum) to each glass and top with about 4 ounces (1/2 cup) seltzer each. Garnish with 2 or 3 whole Bourbon Cherries. (Refrigerate the remaining Bourbon Cherries for up to 1 month.)

  TIPS & NOTES

  • Make Ahead Tip: Store the bourbon cherries (Step 1) in the refrigerator for up to 1 month.

  NUTRITION

  Per serving: 334 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 53 g carbohydrates; 40 g added sugars; 1 g protein; 2 g fiber; 12 mg sodium; 227 mg potassium.
  Carbohydrate Servings: 3 1/2
  Exchanges: 3 1/2 carbohydrate (other)
• http://www.eatingwell.com/recipes/bourbon_cherry_seltzer.html

Steak-&-Boursin-Wrapped Bells

Makes: 16 pieces Serving Size: 1 piece

Active Time: 10 minutes Total Time: 10 minutes

INGREDIENTS

• 16 thin slices grilled steak, such as filet mignon (about 8 ounces)
• 1 cup light Boursin cheese, divided
• 4 ounces thinly sliced bell pepper

• PREPARATION

  1. Spread each steak slice with 1 teaspoon Boursin cheese and top with bell pepper slices. Roll the steak around the bell pepper slices.

  NUTRITION

  Per piece: 37 calories; 2 g fat (1 g sat, 0 g mono); 13 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 5 gprotein; 0 g fiber; 34 mg sodium; 66 mg potassium.
  Nutrition Bonus: Protein, vitamin C, potassium, zinc.
  Exchanges: 1 lean meat

http://www.eatingwell.com/recipes/steak_boursin_wrapped_bells.html

Sausage, Mushroom & Spinach Lasagna

Makes: 10 servings

Active Time: 30 minutes Total Time: 2 hours

INGREDIENTS

• 8 ounces whole-wheat lasagna noodles
• 1 pound lean spicy Italian turkey sausage, casings removed, or vegetarian sausage-style soy product
• 4 cups sliced mushrooms, (10 ounces)
• 1/4 cup water
• 1 pound frozen spinach, thawed
• 1 28-ounce can crushed tomatoes, preferably chunky
• 1/4 cup chopped fresh basil
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 pound part-skim ricotta cheese, (2 cups)
• 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

PREPARATION

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
4. Mix tomatoes with basil, salt and pepper in a medium bowl.
5. To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
6. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil; sprinkle the remaining mozzarella on top. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving. Vegetarian Variation: Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 5 up to 1 day ahead.

• Ingredient Note: Whole-wheat lasagna noodles are higher in fiber than white noodles. They can be found in health-food stores and some large supermarkets.
• Vegetarian Variation: Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.

NUTRITION

Per serving: 333 calories; 14 g fat (5 g sat, 3 g mono); 41 mg cholesterol; 28 g carbohydrates; 26 g protein; 7 gfiber; 655 mg sodium; 607 mg potassium.

Nutrition Bonus: Vitamin A (128% daily value), Calcium (23% dv), Iron (21% dv), Folate (19% dv), Potassium (17% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 1/2 vegetable, 1 lean meat, 2 medium-fat meat

http://www.eatingwell.com/recipes/sausage_mushroom_spinach_lasagna.html