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.