Stuffed Mushrooms

• 4 1/2 large portobello mushroom caps
• EVOO
• salt
• 2 tbsp Italian-style breadcrumbs
• 1 large handful cherry tomatoes, chopped
• 1 celery stalk, chopped
• 2 handfuls onion, chopped
• 1 small handful parsley, chopped
• 2 small handfuls shredded Parmesan cheese
• splash lemon juice

Heat a large skillet on medium heat, with EVOO one turn of the pan. 

Sprinkle 4 mushroom caps with salt, and place in the pan, rounded side up. Cook about 4-5 minutes. The bottom should be firm and darker brown. 

Chop the last half mushroom into small pieces and add to a small bowl. Add remaining ingredients, aside from the lemon juice. Give a couple stirs to thoroughly combine. Shake a few drops of the lemon juice on top of the mixture. 

Remove mushroom caps from the pan. Spoon breadcrumb mixture into mushroom caps.

Preaheat a sandwich maker (I'm sure a toaster oven would work just fine). If you're using a sandwich maker, you'll likely have to add the caps in one at a time. Place cap in, so it's resting on the rounded outer part and the filling mixture can warm and the cheese can melt. Cook about 2 minutes.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds

Toasted Ravioli

• frozen cheese ravioli - the amount is dependent on how much you want, but I used about half a bag
• 1 full egg
• 1 egg white
• salt
• splash of milk
• 1 cup Italian-style bread crumbs
• 2 handfuls shredded Parmesan cheese
• EVOO
• 2 large garlic cloves, finely chopped
• red pepper flakes, a generous shake
• 1 14.5 oz can fire roasted diced tomatoes
• 1 large handful roasted red peppers, finely chopped (about 4 strips)
• 1 small handful fresh basil, chopped
• 1 small handful fresh parsley, chopped

Bring a salted pot of water to a boil. Prepare ravioli according to package directions. Drain. 

While the pasta is cooking, combine the breadcrumbs, cheese and parsley in a small bowl. Give a quick stir or toss and set aside.

In another small bowl, combine the eggs, milk  and salt and whisk together.

In a medium pot (you can use the same one that you just used to make the pasta), add a little EVOO, the garlic and red pepper flakes. Sautee until the garlic starts to turn golden, stirring occasionally, about a minute or two if the burner was still warm from the pasta. Add the tomatoes and red pepper. Reduce heat to a simmer and let sit while the breaded pasta cooks, stirring occasionally.  

Heat a large skillet on medium heat and add EVOO, about 1-2 turns of the pan. 

Dip the raviolis in the egg wash, making sure to get both sides covered. Transfer the pasta to the breadcrumbs bowl and make sure fully covered. Add to the skillet and cook until golden brown, about 3-4 minutes. Turn and cook another 3-4 minutes. 

Remove the ravioli from the pan, and arrange on a plate. 

Add the basil to the tomato sauce, turn off the heat, and let the leaves wilt a little. Remove from heat and serve with the ravioli.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds

Chopped Moroccan Salad

• 3 large handfuls spinach
• 1/2 dry pint cherry tomatoes, cut in half
• 3/4 cucumber, chopped
• 1 large handful golden raisins
• 1 can chickpeas, drained and rinsed
• 1/2 tbsp EVOO
• 1 tbsp lime juice
• 1 tbsp honey
• 1 generous shake cumin
• 1 generous shake cinnamon

Combine last five ingredients in a small bowl and whisk together. Set aside.

Combine remaining ingredients in a large bowl. Give a few stirs to combine. Drizzle vinaigrette over salad and give another toss to combine.

Adapted from recipes.womenshealthmag.com

Chicken Florentine Pasta

• whole grain penne, about half a box
• 3 large handfuls precooked, frozen chicken strips
• 1 tsp Smart Balance spread
• EVOO
• 3 cloves garlic, finely chopped
• 2 handfuls onion, chopped
• 3/4 cup white wine (I used Riesling)
• 3/4 cup fat free chicken broth
• 3 large handfuls spinach
• shredded Parmesan cheese (optional)

Bring a salted pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, bring a large skillet up to medium heat. Add EVOO, one turn of the pan. Add the Smart Balance, and let melt into the EVOO. Add the chicken and let cook until all strips are warmed through, stirring occasionally. Remove chicken from skillet and set aside in a bowl (can easily be the bowl you plan to serve the pasta in later).

Give another half turn of the EVOO to the pan. Add in the garlic and onion, stirring occasionally. After about a minute, add the wine and chicken broth. When liquid is bubbling and has reduced to about half, turn off the heat. Add the drained pasta, chicken and spinach. Give a couple of turns to combine and let the spinach wilt a little. Top with Parmesan cheese, if desired.

Adapted from thepioneerwoman.com

Fettuccine with Endive and Scallops

• fettuccine (any kind will do; I used lemon chive flavored)
• EVOO
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• salt
• 1 tsp crushed red pepper flakes
• 1 cup white wine (I used a Riesling)
• 1 tbsp Smart Balance spread
• 1 package scallops, about 6-8
• 2 handfuls onion, chopped
• 2 large handfuls endive, chopped

Bring a salted pot of water to a boil. Cook pasta according to package directions.

While the pasta is cooking, bring a medium skillet to medium heat. Add EVOO, about one turn of the pan. Add the shallots and cook until the bottoms have a golden brown crust, about 5-6 minutes. Flip and cook another 5-6 minutes. They will be finished when they are opaque.

Bring a large skillet to medium heat with EVOO, one turn of the pan. Add the shallots, garlic, onion and red pepper flakes. Saute until golden brown, stirring occasionally. Add the wine, bring to a boil, and add the Smart Balance. Give a quick stir and reduce heat to a simmer.

Add the drained pasta, scallops and endive to the pan. Give another stir or two to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs

Tuna Melt

• 2 slices bread (I prefer 9 or 12 grain but had wheat in the house)
• 1 generous spoonful reduced fat mayo
• 1 packet tuna (a lot better than the cans, in my opinion)
• 1 small handful cherry tomatoes, sliced
• 1 small handful onions, chopped
• 1 small handful spinach
• 2 slices American cheese

Preheat sandwich maker (cooking time will vary if using a skillet)

In a small bowl, combine tuna, mayo and onions until thoroughly combined.

Spray each side of the sandwich maker with EVOO spray. Add one slice of bread. Evenly spread about 3/4 of the tuna mixture on top. Top with spinach and tomatoes. Add one slice of cheese. On the second slice of bread, lay the second slice of cheese down and spread the remaining tuna mixture on top. Add to the other half of the sandwich, mixture side down, of course. 

Cook until each side is lightly browned and the cheese is melted, about 3 minutes per side.

Crispy Shrimp and Citrus Salad

• 1 cup all-purpose flour
• 1 1/2 tbsp chili powder
• salt
• 1 orange
• 1 grapefruit
• EVOO
• 3 large handfuls shrimp, de-veined
• 3 cloves garlic, finely chopped
• 1 jalapeno pepper, finely chopped
• 1 large handful fresh basil, stems removed
• 1tsp orange zest
• 1/2 tsp lime juice
• 3 large handfuls spinach

Combine first three ingredients in a medium sized bowl and set aside.

Peel and cut the citrus into sections, making sure the pith is removed. Place fruit on a large plate and set aside. 

Preheat a medium pan to medium heat. Add EVOO, about one turn of the pan. Dredge the shrimp in the flour mixture. Add the shrimp to the pan and let brown. Flip all the shrimp and let the other side brown. When they are crispy on both sides, remove from pan and place in a bowl or on a cookie sheet. 

Add another turn of EVOO to the pan. Add garlic and jalapeno, stirring frequently. When the garlic is golden and the peppers are soft, add the basil and orange zest. Cook another minute or two. 

While the shrimp and veggies are cooking, drain the juice from the fruit into a small bowl. Add a little salt, the lime juice, and EVOO, so that it is about 2 parts juice to 1 part oil. Whisk to thoroughly combine. 

In a large bowl, combine the spinach, shrimp, garlic mixture and citrus. Drizzle with the vinaigrette and toss to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs

Sausage and Veggie Skillet

• 3-4 baby reds, depending on their size, coarsely chopped
• EVOO
• garlic powder
• salt
• 3 Italian turkey sausage links, chopped
• 2 handfuls onion, chopped
• 3 cloves garlic, finely chopped
• 1 yellow pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• small handful salsa mix herbs (parsley, cilantro, chives) chopped
• 1 zuchinni, chopped
• 1 shallot, chopped

Add EVOO one turn of the pan to a large, deep skillet. Add the potatoes and season with garlic powder and salt. Cover and cook until it starts to sizzle. Reduce the heat to a simmer and cook for another 20 minutes, shaking occasionally to prevent burning. Remove from heat, but keep covered, for another 5 minutes. Set potatoes aside in a separate dish, making sure to keep as much of the EVOO in the pan as possible.

Bring the heat back up a little and add the sausage to the pan and cook until it starts to brown, but not fully cooked. You may want to flip them once to ensure even cooking. Add the veggies and sautee until they are crisp-tender, stirring occasionally. Give another shake or two of the garlic powder. Add the chopped herbs and stir to combine. Let simmer for a few moments. Add the potatoes, and stir again. Turn off the heat and let sit for another 3-4 minutes.

adapted from skinnytaste.com

Superfood Salad

• 2/3 cup dry quinoa
• 2 handfuls onion, chopped
• 1 orange, peeled and segmented
• 1 avocado, chopped
• 1 can reduced-sodium black beans, drained and rinsed
• 1 plastic tub raspberries
• 1 cup frozen corn, thawed
• salt
• 2 large handfuls precooked shrimp, deveined and shelled
• 1/4 cup lemon juice
• 3 cloves garlic, finely chopped
• pinch of sugar
• 2 tbsp EVOO

Bring a small pot of salted water to a boil. Cook quinoa according to package directions, about 15 minutes. When it has finished cooking, let cool, about 20 minutes.

While quinoa is cooking, combine onion, orange, avocado, beans and corn in a large bowl.

Combine lemon juice, garlic, sugar, salt and EVOO in a small bowl. Whisk together to thoroughly combine. 

Once the quinoa has cooled, add to the fruit/veggie mixture. Stir to thoroughly combine; the quinoa should be covering all the fruit and veggies. Add in the raspberries and give another quick stir. Pour the lemon vinaigrette over the mixture and toss to combine. Top with the shrimp.

Adapted from iowagirleats.com