Pumpkin Dip

 16 oz Cool Whip

3 3 oz boxes instant vanilla pudding

2 cups pumpkin purée 

1 tsp cinnamon

1/2 tsp nutmeg

Mix and serve with apple slices or ginger snaps. 

Whipped Potatoes with Parmesan and Chives

 8 medium baking potatoes, peeled and quartered, about 3 pounds after peeling

1/2 tsp salt

3/4 cup cottage cheese

3/4 cup skin milk

salt and pepper to taste

2 TBSP grated Parmesan cheese

1 TBSP melted butter

snipped fresh chives

1. In a large pot, cover potatoes with cold water, add 1/2 tsp salt, and bring to a boil; cover and cook until fork-tender, about 20 minutes. Drain well, making sure potatoes are completely dry. Using a potato masher, mash potatoes by hand, transfer to electric mixer.

2. In a blender, combine cottage cheese and skim milk. Blend until smooth. Add potatoes and whip until fluffy. Season to taste with salt and pepper. Transfer to a shallow baking dish, smooth top of potatoes and sprinkle evenly with Parmesan, than drizzle with melted butter. Brown under broiler until golden. Snip fresh chives on top of potatoes as garnish. 

Makes 10 cups (64 calories in 1/2 cup)

Parsleyed Green Beans

1-1/2 pounds green beans, washed and both ends trimmed

1 TBSP salt

ice water with salt

3 TBSP unsalted butter

2 tsp fresh garlic, finely chopped with a pinch of salt

2 TBSP chopped parsley

salt and pepper

1. Fill a large pot with water; bring to a rolling boil. Add 1 TBSP salt and the beans. Cook, uncovered, for 5 to 8 minutes or until tender but still vibrant green and slightly resistant to the bite. Drain beans immediately and submerge in a bowl of lightly salted ice water to stop the cooking and set the color. When thoroughly chilled, drain well. (Beans can be prepared to this point 1 day ahead and refrigerated.

2. In a wide skillet, heat butter until hot and foaming. Add beans, Cook, tossing often, until heated through. Sprinkle with garlic and parsley, a generous amount of salt and a few grinds of black pepper. Cook 1 minute longer, tossing to distribute seasonings. Serve immediately. 

Serves 6-8 (3/4 cups each).

90 cal, 6g total fat (4g sat fat), 15 mg chol, 80mg sodium, 9g carbo, 4g fiber, 2g protein

Unbelievably Easy Vegetarian Chili

1/2 cup white onion, chopped

1/2 cup red or green bell pepper, chopped

14.5 oz petite-diced tomatoes

3 cans (15.5 oz each) black chili beans, undrained

1/2 tsp kosher salt

1-1/2 tsp cumin

1-1/2 tsp chili powder

1 tsp garlic powder

8.5 oz whole kernel corn, drained

1/4 tsp chipotle chili pepper

In a saucepan, cook onion and pepper for 10-15 minutes over medium heat. Add water (or vegetable broth) a spoonful at a time to keep vegetables from sticking. Stir in remaining ingredients, bring to a boil, and then reduce heat to simmer 20 minutes with a cover, stirring every few minutes. Serve with additional toppings of fresh diced tomatoes, tortilla strips, etc.

Herbed Green Beans

 1-1/2 pounds fresh green beans

1/2 cup finely chopped onion

2 TBSP butter

3 TBSP lemon juice

1 TBSP chopped fresh parsley

1-1/2 tsp chopped fresh thyme (or 1/2 tsp dried thyme)

1 tsp salt

1/4 tsp paprika

In a large saucepan, cover beans with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until tender-crisp. Meanwhile in a skillet, saute onion in butter until tender. Add the remaining ingredients. Drain beans, stir in onion mixture. 

6 servings

Chocolate Chip Zucchini Brownies (two peas & their pod)

 1-1/2 cup sugar

1/2 cup canola or vegetable oil

2 cups all-purpose flour

1/4 cup unsweetened cocoa

2 cups shredded zucchini (don't squeeze out the moisture) use small side of box shredded

2 tsp vanilla extract

1 tsp salt

1-1/2 tsp baking soda

1-1/4 cup semi-sweet chocolate chips, divided 1 cup and 1/4 cup

Preheat oven to 350 and grease 9x13 baking pan with cooking spray, set aside.

In a stand mixer, combine sugar, oil,  and flour until it resembles wet sand.

It will be dry looking and that is ok. While mixing on low, add cocoa, shredded zucchini, vanilla extract, salt, and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in 1 cup of chocolate chips.

Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake 28-32 minutes or until toothpick comes out clean and the brownies are set.

Cool completely on a wire rack. Cut into squares and serve.

Maple-Ginger Salmon and Carrots

 1/4 cup maple syrup

4 tsp grated ginger

1/2 tsp ground coriander

1/2 tsp black pepper

1-1/2 lbs carrots (peeled and cut into 1-inch pieces)

1 TBSP butter

3/4 tsp salt

4 Salmon fillets (5 oz each)

scallions

Mix first 4 ingredients. Bring pot of water to a boil, add carrots, and simmer 15 minutes. Drain but reserve 1/2 cup liquid. Mash carrots and liquid until semi-smooth. Stir in half of the maple syrup mixture, butter and 1/2 tsp salt. Cover and set aside. Place salmon fillets on a foil-lined baking sheet, season with 1/4 tsp salt and brush with remaining maple syrup mixture. Roast at 425 for 12 minutes. Serve with sliced scallions on top of salmon and carrots.

Corn Pudding (from Pam Waterman)

 2 eggs

1/2 cup sugar

3/4 cup milk

1 can cream corn

3 TBSP butter

3 TBSP flour

Beat eggs, add sugar, milk and corn in one bowl. In another bowl, blend butter and flour together, then add to previous bowl.

Grease 8x8 baking dish. Pour mix into dish and bake at 350 for 30-45 minutes or until lightly brown or firm. (Do not cover)

Creamy Cabbage Slaw (from Cindy Brant c/o Vonnie Creamer)

 Shred one small - medium head of cabbage.

Mix the following and add to cabbage:

3 TBSP sugar

1 tsp salt

1 tsp onion salt

1 tsp celery seed

2 TBSP vinegar (1/8 cup)

6 TBSP mayonnaise (3/8 cup)

4 TBSP salad oil (1/4 cup)

Stir and let rest a few hours for ingredients to blend together.

Green Smoothie (from Food Lion ad)

 1/4 lime, peeled

1/4 lemon, peeled

1 frozen banana, peeled

1/2 cup green grapes

1 cup kale, stems removed

4 oz water

Blend together in a blender. Substitute yogurt instead of water, if desired.

Pesto Parmesan Rugelach (from a magazine)

 1 cup unsalted butter, softened

8 oz full-fat cream cheese, softened

2 TBSP sugar

1/4 tsp salt

2 cups all-purpose flour

1/2 - 3/4 cup pesto

1/4 cup finely grated Parmesan

1 large egg, beaten

1 tsp dried basil

1/4 tsp coarse sea salt

1. Beat butter and cream cheese until smooth. Scrape down sides of bowl. Add sugar and salt; beat until combined. Add flour; beat just until dough comes together. Divide dough into 4 pieces. Wrap each in plastic wrap; refrigerate 1-2 hours or up to 24 hours.

2. Preheat oven to 375 F.

3. Roll each piece of dough into a large circle. Using the bottom of an 8- or 9-inch round cake pan as a guide, cut dough with a pizza cutter into a circle. Spread each circle of dough with 2-3 TBSP pesto in a thin layer, leaving 1/4-inch border. Sprinkle each circle with 1 TB Parmesan; press gently into pesto.

4. Using pizza cutter, cut each circle of dough into 8 even triangles. Starting at lower end, roll up each triangle. Place point side down on a baking sheet lined with parchment paper. Brush rugelach with beaten egg. Sprinkle evenly with basil and salt. Bake 16-18 minutes, until golden. Cool on wire rack. 

Makes 32. 

Spicy Pizza Rugelach - Make main recipe, but in Step 1 add 2 TBSP tomato paste and 3 TBSP flour to the dough. Substitute 1/2-3/4 cup marinara or pizza sauce for pesto and 1/2 cup shredded mozzarella for Parmesan. For topping, sub 1 tsp dried oregano for sea salt and add 1/4 tsp red pepper flakes along with the dried basil/

Pumpkin Chocolate Hazelnut Rugelach - Make main recipe, but in Step 1 add 1/4 cup canned pumpkin. 2 TBSP sugar and 2 TBSP flour to dough. Substitute 3/4 cup chocolate hazelnut spread for pesto and 1 tsp sugar and 1/2 tsp ground cinnamon for basil and sea salt.

Bean and Squash Tortillas with Papaya Salsa from The Blue Zones Solution

1 small ripe papaya, peeled, halved, seeded, and chopped
1 small red pepper, stemmed, cored, and diced (about 1/2 cup)
1/4 cup finely chopped fresh cilantro leaves
2 TB fresh lime juice (1 lime)
1-1/2 cups black or pinto beans (canned or cooked, rinsed)
1 medium yellow squash, chopped
1 cup corn kernels
2 medium carrots, peeled and shredded through large holes of a box grater
1 to cumin
1/2 tp cayenne
1/4 tp salt
6 or more corn tortillas

1. Stir papaya, bell pepper, cilantro, and lime in a bowl. The salsa can be made in advance, cover, and set aside at room temperature for up to 4 hours.
2. Cook rest of the ingredients (not tortillas) until squash is tender, about 5 minutes. Add salsa and remove from heat.
3. Heat tortillas under broiler unit about 30 seconds.

Serves 6