Recipes from Oprah's show - how to save money

**If you click on the recipe it should take you to Oprah's website with the specific recipe but the recipes are also below.**

Chef Curtis Stone,

Day 1
Tilapia with Homemade Pesto
Cheese Steak Sandwiches
Baked Nachos
Day 2
Prosciutto and Portobello Mushroom Wheat Pizza with Pesto
Wheat Pizza Dough
Roasted Apples with Homemade Caramel Sauce
Day 3
Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers
Day 4
Tomato Salad with Sesame Crusted Chicken and Mozzarella
Day 5
Chicken Fried Rice
Day 6
Grilled Flank Steak with Chipotle Chili Paprika Rub and Chimichurri
Day 7
Chipotle Shrimp Tacos

Iron Chef's Cat Cora

Breakfast
Frozen Yogurt Banana Pops
Lemon-Pecan Pancakes
Egg Whites, Turkey Bacon and Low-Fat Cheddar Tortilla Wraps
Potato Frittata
Garlic Mashed Potato Pancakes
Berry Fruit Smoothies
Rizogalo (Creamy Breakfast Brown Rice Pudding)
Lunch
Spicy Chicken and Mango Stir-Fry
Fuji Apple, Walnut and Herb Salad with Roasted Chicken
Veggie-Stuffed Twice-Baked Potato Boats
Chickpea and Roasted Pepper Soup
Three-Bean Salad with Mint and Chicken Strips
Farfalle and Herb Salad with Peas
Curried Lentil Stew
Dinner
Greek Cinnamon Stewed Chicken with Blanched Greens
Lettuce "Gyros" with Tilapia and Yogurt Sauce
Quick Jerk-Rubbed Pork Chops with Oven-Baked Sweet Potato Fries
Creamy Pasta with Chicken, Kalamata Olives and Broccoli
Pasta with Roasted Pepper and Tomato Sauce
Southwestern Tuna Casserole
Open-Faced "Tostada" Salads

Chef Tyler Florence
Breakfast
The Perfect Oatmeal
Batter Three Ways (Muffins, Pancakes and Waffles)
Lunch
Chicken Tortellini Noodle Soup
Crispy Chicken Drumsticks with Ranch Dressing
Sweet Potato Wedges
Chicken Noodle Ramen Soup
Snack
Tropical Popcorn
Cinnamon Popcorn
Tropical Smoothie
Yogurt Popsicles
Homemade Almond Butter with Apple Slices
Dinner
Slow-Cooked Barbecue Pork Shoulder
Broccoli-Slaw with Cranberries
Macaroni Shepherd's Pie
The Ultimate Sloppy Joes
Chicken with Lemon, Garlic and Fresh Bay Leaves
Lemon-Roasted Fingerling Potatoes
Wilted Butter Lettuce, Fresh Garden Peas and Beurre Blanc
Chicken and Dumplings
Homemade Turkey Meatloaf with Tomato Relish, Smashed Potatoes and Roasted Green Beans
Pork Tenderloin with Ginger Ale Sauce

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Breakfast's
The Perfect Oatmeal
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for The Perfect Oatmeal, a delicious breakfast treat from his complete seven-day menu. It's the perfect way to get your day going!
Ingredients:
Serves 4Oatmeal:
· 1 cup quick-cook oatmeal , Rolled Oats
· 2 cups unsweetened apple juice
· 1/4 tsp. cinnamon
· 1 Tbsp. unsalted butter
Toppings:
· 1/2 cup applesauce
· 1 cup fresh blueberries
· 1 large banana , sliced
· 1/2 cup shredded toasted coconut
· Skim milk
Begin by cooking the oatmeal in apple juice. Pour oatmeal and applesauce into the pot, and set over medium heat. Cook for 7 to 8 minutes until oatmeal is creamy and tender. Stir in cinnamon and butter, and keep warm until ready to eat. Prepare toppings and serve with oatmeal.

Batter Three Ways (Muffins, Pancakes and Waffles)
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for muffin, pancake and waffle batter, a crowd-pleasing breakfast from his complete, seven-day menu.
Ingredients:

· 4 cups all-purpose flour
· 2 cups sugar
· 2 Tbsp. baking powder
· 1 1/2 tsp. salt
· 1/4 tsp. freshly grated nutmeg
· 4 lightly beaten eggs
· 2 cups whole milk
· 1 cup (2 sticks) butter , melted, then cooled slightly
· 1 tsp. vanilla extract
Muffins:
· 1/2 tsp. ground cinnamon
· 1/4 cup toasted, chopped pecans
· 1/4 cup chopped dried cherries or other dried fruit
Pancakes:
· 1 ripe banana , peeled and diced
· 1/4 cup toasted, chopped walnuts
· 3 Tbsp. whole milk , if needed
Waffles:
· 1/4 cup semisweet chocolate chips
· 1/4 cup peanut butter chips
In a large bowl, sift together the flour, sugar, baking powder, salt and nutmeg. In another bowl, add the eggs, milk, butter and vanilla, and mix well. Fold the wet ingredients together with the dry until well blended. Divide the batter in half. Use half for the muffins and the remaining half for both the pancakes and the waffles.To make muffins: Preheat the oven to 375°.Take half of the prepared batter and fold in the cinnamon, nuts and dried fruit.Brush the inside of each cup of a nonstick, 12-cup muffin pan with some of the melted butter.Divide the batter equally into each cup. and bake for 20 minutes or until tests done when pierced with a skewer.Let muffins cool in the pan for 5 minutes before serving.Makes 12 muffins.To make pancakes: Fold both the banana and the walnuts into the batter, and thin with little milk if needed.In a large, nonstick skillet, melt 1 tablespoon of butter over a medium heat. Using a medium ice cream scoop, pour equal amounts of the batter into the pan.Cook the pancakes until bubbles rise from the middle of each pancake.Flip and cook for another 2 to 4 minutes. Keep cooked pancakes in a warm oven as you cook off the remaining batter.Makes about 8 to 10 pancakes.To make waffles: Preheat a waffle iron. Fold the chips into the batter until well blended. Drop equal amounts of batter onto the heated waffle iron. When bubbles rise from the center of each waffle, close the top and continue to cook until crisp, about 3 minutes.Keep cooked waffles warm in a 200° oven until you have cooked off the remaining waffles.Makes 6 to 8 waffles.

Lunch's
Chicken Tortellini Noodle Soup
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken Tortellini Noodle Soup, a family favorite from his complete seven-day menu.
Ingredients:
Serves 4–6
· 1 whole, roasted deli chicken , deboned and shredded
· 3 cloves garlic , smashed
· 2 large carrots , cut in circles
· 1 medium onion , diced
· 2 ribs celery , diced
· 4 sprigs fresh thyme
· 2 quarts low-sodium chicken broth
· 4 black peppercorns
· 1 bay leaf
· 2 Tbsp. chopped flat-leaf parsley
· 1 pound cheese tortellini , store bought
· Kosher salt
· 1/4 cup finely chopped flat-leaf parsley
· Parsley stems , for garnish
· Grated Parmesan , for top of soup
· 1 crusty baguette , to serve with soup
Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.

Crispy Chicken Drumsticks with Ranch Dressing
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Crispy Chicken Drumsticks with Ranch Dressing, a crowd-pleasing entrée from his complete seven-day menu.
Ingredients:
Serves 4
· 8 chicken legs
· Extra-virgin olive oil
· 1 cup panko bread crumbs
· Kosher salt
· Freshly ground black pepper
· 2 tsp. garlic powder
· 2 tsp. onion powder
Preheat the oven to 350° and place a roasting tray in the oven to heat up.Wash chicken legs under cold running water. Drain and pat dry with paper towels, then toss in olive oil. In a large ziplock bag, combine seasonings and panko bread crumbs. Drop the drumsticks into the bag, and shake around to coat evenly.Remove hot tray from oven and drizzle with a little olive oil—it will shimmer and smoke a little, as the tray should be nice and hot. Using tongs, place each drumstick on the tray, and place back in the oven.Bake for 30 minutes until golden and chicken is cooked through.


Sweet Potato Wedges
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Sweet Potato Wedges, a family-friendly side dish from his complete seven-day menu.
Ingredients:
Serves 4–6
· 2 large sweet potatoes , scrubbed and cut into wedges
· Extra-virgin olive oil
· 2 Tbsp. Cajun spice mix
Preheat oven to 400° and place a cookie sheet into the oven. In a large mixing bowl, toss sweet potatoes in olive oil to evenly coat. Toss onto the hot cookie sheet and spread out into one even layer. Bake for 20 minutes, then use a spatula to turn. Bake for a further 20 minutes until crispy and golden. Dust with Cajun spices and serve with thick slices of slow-cooked pork shoulder.

Chicken Noodle Ramen Soup
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken Noodle Ramen Soup, a lunch dish from his complete, seven-day menu.
Ingredients:
Serves 4–6
· 2 Tbsp. extra-virgin olive oil
· 1 medium onion , chopped
· 3 cloves garlic , minced
· 2 medium carrots , cut diagonally into 1/2-inch-thick slices
· 2 ribs celery , cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
· 4 sprigs fresh thyme
· 1 bay leaf
· 1 quart organic chicken stock
· Kosher salt
· Freshly ground black pepper
· 8 ounces instant Ramen noodles
· 1 1/2 cups shredded, cooked chicken
· 1 handful fresh flat-leaf parsley , finely chopped
Place a soup pot over medium heat, and coat with the oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.


Snacks

Tropical Popcorn
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Tropical Popcorn, a family-friendly snack from his complete seven-day menu.
Ingredients:
Makes 2 cups
· 1 bag plain, lightly salted, microwave popping corn
· 3 Tbsp. dried cranberries
· 3 Tbsp. dried pineapple
· 3 Tbsp. chopped dried mango
· 1/4 cup banana chips
· 3 Tbsp. shredded toasted coconut
Make popcorn following directions on the packet and microwave guidelines. In a large mixing bowl, combine popcorn and dried fruit and coconut and toss well to mix.

Tyler Florence's Cinnamon Popcorn
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Cinnamon Popcorn, a snack from his complete seven-day menu.
Ingredients:

· 2 Tbsp. olive oil
· 1/4 cup popping corn
· 1/2 stick butter
· 1 tsp. cinnamon
Heat olive oil in a medium saucepan and pour in the corn. Put a lid on the pan, and shake it over the heat until the popping stops. Remove from heat and leave the lid on for a few minutes.In a microwave-safe glass dish, melt the butter in the microwave for 30 seconds, add the cinnamon and stir. Pour the popcorn into a serving bowl and drizzle with the cinnamon and butter mixture.

Tyler Florence's Tropical Smoothie
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Tropical Smoothie, a snack from his complete seven-day menu.
Ingredients:

· 1 fresh pineapple (if using canned, drain juice)
· 3 bananas
· 2 cups coconut milk
· 1 cup plain organic yogurt
Cut the top and skin off of the pineapple and cut in to chunks. Peel the banana and break in to pieces in the blender. Add the pineapple chunks, coconut milk and yogurt, and process until smooth. (Add a little water if the consistency is too thick.)Pour the mixture into 4 glasses.Note: The coconut milk adds plant fats that help support the immune system, and your child will burn them off as energy instead of storing them as fat.

Tyler Florence's Yogurt Popsicles Recipe
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Yogurt Popsicles, a snack from his complete seven-day menu.
Ingredients:

· 3 cups plain yogurt (yogurt with probiotics makes them even better for you)
· 1 cup frozen fruit (your choice: blueberries, bananas, strawberries, raspberries, mixed fruit)
· 1/2 lime
In a bowl mix the yogurt, frozen fruit and the juice from lime. Pour in to Popsicle molds and add the sticks. (If you don't have Popsicle molds, you can use a Dixie cup and peel it off after it has frozen.)Place in the freezer for a minimum of 2 hours before serving.

Tyler Florence's Homemade Almond Butter with Apple Slices
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Homemade Almond Butter with Apple Slices, a snack from his complete seven-day menu.
Ingredients:

· 1 1/4 cups toasted whole almonds
· 2 Tbsp. olive oil
· 1/2 cup chopped, toasted almonds
· 2 apples , sliced and cored
Place the whole toasted almonds in to a food processor or blender and process until the nuts are finely ground. Add the olive oil and mix until smooth. Transfer to a small bowl and stir in the chopped almonds—serve with the fresh apple slices.

Dinner's

Slow-Cooked Barbecue Pork Shoulder and the Ultimate Barbecue Sauce
Recipes created by Tyler Florence

Try chef Tyler Florence's recipes for Barbecue Pork Shoulder and the Ultimate Barbecue Sauce, a family-friendly dish from his complete seven-day menu.
Ingredients:
Serves 4–6Dry Rub:
· 2 Tbsp. kosher salt
· 1 Tbsp. ground black pepper
· 1/4 cup garlic powder
· 2 Tbsp. dried oregano
· 2 Tbsp. celery seed
· 1/4 paprika
· 2 Tbsp. chili powder
Pork Shoulder:
· 3 pound boneless pork shoulder roast
· 4 sprigs fresh thyme
· 1 head garlic , split through the equator
· 1 bay leaf
· 1 medium onion , sliced
· 1 quart unsweetened apple juice
· 1 quart low-sodium chicken stock
Barbecue Sauce:
· 1 slice bacon
· 1 bunch fresh thyme
· Extra-virgin olive oil
· 1/2 onion
· 2 cloves garlic
· 2 cups ketchup
· 1/4 cup brown sugar
· 1/4 cup molasses
· 2 Tbsp. red or white wine vinegar
· 1 Tbsp. dry mustard
· 1 tsp. ground cumin
· 1 tsp. ground paprika
· Freshly ground black pepper
To make dry rub: Combine ingredients in a mixing bowl and mix well. To make pork shoulder: Rub pork shoulder all over with dry rub and set aside to marinate for 15 to 30 minutes—this allows the rub to stick to the protein. In the base of the slow cooker, layer with onions. Then, set pork in a slow cooker and add garlic, bay and thyme. Then, cover with apple juice and chicken stock. Top up with water if necessary to just cover 3/4 of the pork. Set to low and cooker for 6 to 8 hours (until pork is just about falling apart). When done remove pork and cut up into pieces to serve.To make barbecue sauce: Wrap the bacon around the thyme bunch and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the rest of the sauce ingredients, give the sauce a stir and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Strain the sauce to remove the bacon and thyme and onion.To assemble the whole dish, chop the pork. Then, toss in a large mixing bowl with plenty of barbecue sauce. Serve on toasted whole wheat hamburger buns and top with a big ice cream scoop of broccoli slaw. Serve extra sauce on the side.


Broccoli Slaw with Cranberries
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Broccoli Slaw with Cranberries, a pork shoulder topping from his complete seven-day menu.
Ingredients:
Serves 4Slaw:
· 1 bag ready-cut broccoli slaw mix or 2 heads broccoli , heads removed, stems julienned
· 2 carrots , julienned
· 1/2 red onion , julienned
· 1/2 cup dried cranberries
Dressing:
· 1 cup low-fat mayonnaise
· 1 cup low-fat sour cream
· 1 Tbsp. lemon juice
· 1 tsp. honey
· Kosher salt and freshly ground black pepper
· 2 Tbsp. chopped fresh flat-leaf parsley
· Extra-virgin olive oil
Combine ingredients in a mixing bowl and whisk until well combined. When just ready to eat, dress vegetables with dressing and finish with a drizzle of olive oil. Scatter dried cranberries over the top to finish. Use as topping for Tyler Florence's Slow-Cooked BBQ Pork Shoulder Sandwich


Macaroni Shepherd's Pie
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Macaroni Shepherd's Pie, a family-friendly dish from his complete seven-day menu.
Ingredients:
Serves 4–6Turkey Base:
· 2 pounds lean ground turkey
· 2 cloves garlic , minced
· 1 medium sweet onion , diced
· 2 Tbsp. flour
· 2 cups low-sodium chicken stock
· 2 tsp. fresh thyme
· Extra-virgin olive oil
· Kosher salt and freshly ground black pepper
Remainder of Pie:
· 2 cups elbow macaroni
· 2 cups frozen mixed vegetables
· 2 medium sweet onions
· 2 cloves garlic
· 1 bay leaf
· 2 cups low-sodium chicken stock
· 1 1/2 cups low-fat ricotta
· 2 cups shredded low-fat mozzarella
· 1/2 cup panko
· 1 tomato , thinly sliced
· Chopped fresh parsley to finish
To make turkey base: Heat a 2-count of olive oil in a large sauté pan. Add garlic and turkey and brown well all over. Add onion and continue to cook until onion is lightly caramelized. Add thyme and season with salt and pepper. Dust with flour and combine well before adding stock. Continue to cook until slightly thickened. Taste once more and adjust seasoning if required.To make remainder of pie: Boil pasta in salted water until tender. Add frozen vegetables to a colander. Holding a strainer above the colander, pour out the pasta and water into the strainer so the hot water blanches the frozen vegetables. In a pot, add chicken stock, bay leaf and chopped onion. Simmer for 15 minutes until liquid has reduced by half and onion is very tender. Remove bay leaf and puree in a blender. Add ricotta and season well with salt and pepper. Puree until smooth and thick. In a large mixing bowl, add cooked pasta, shredded mozzarella and pour over sauce. Combine well. In a medium-size gratin dish or lasagna pan, add ground turkey, top with frozen vegetables and then pour over the sauced macaroni. Sprinkle with panko and top with slices of tomato. Bake in a preheated 350° oven for 20 to 25 minutes until golden brown. Finish with freshly chopped parsley.


The Ultimate Sloppy Joes
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for The Ultimate Sloppy Joes, a family-friendly dish from his complete seven-day menu.
Ingredients:
Serves 4
· Extra-virgin olive oil
· 1 large onion , diced
· 1 1/2 pounds lean ground turkey
· Kosher salt and freshly ground black pepper
· 2 cups ketchup
· 1/4 cup yellow mustard
· 1/4 tsp. cayenne pepper
· 1 Tbsp. brown sugar
· 2 Tbsp. tomato paste
· 1 Tbsp. apple cider vinegar
· 5 whole wheat hamburger buns
Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns.

Chicken with Lemon, Garlic and Fresh Bay Leaves
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken with Lemon, Garlic and Fresh Bay Leaves, a dinner entrée from his complete seven-day menu.
Ingredients:
Serves 4–6
· 1 large free-range, organic chicken
· 1 lemon , cut in half
· 1 head garlic , cut through the equator
· 1 branch fresh bay leaves
· 1/2 bunch fresh thyme
· Kosher salt
· Freshly ground black pepper
· Extra-virgin olive oil
Clean chicken and season cavity well with plenty of kosher salt and freshly ground black pepper. Stuff cavity with lemon, garlic, thyme and bay leaf, then tie bird up with kitchen twine. Rub outside with olive oil, and season with salt and pepper.Roast in 350° oven for 60 to 75 minutes until golden brown and juices run clear. Cook lemon-roasted potatoes under the chicken in a roasting pan, placed so it can catch the chicken drippings as it cooks.

Lemon Roasted Fingerling Potatoes
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Lemon Roasted Fingerling Potatoes, a side dish from his complete seven-day menu.
Ingredients:
Serves 4–6
· 1 pound fingerling potatoes
· 1/2 Meyer lemons , cut into quarter wedges
· 1 sprig rosemary , leaves only
· 2 sprigs thyme , leaves only
· Kosher salt
· Freshly ground black pepper
· Extra-virgin olive oil
Wash and split finger potatoes lengthwise. Toss in olive oil together with rosemary, thyme and lemon wedges in a flat roasting tray. Season with salt and freshly ground pepper, then roast under the rotisserie chicken for 25 to 30 minutes until golden brown. Stir occasionally to coat in chicken drippings and cook evenly. Season one more time with salt and pepper before serving.

Wilted Butter Lettuce, Fresh Garden Peas and Beurre Blanc
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Wilted Butter Lettuce, Fresh Garden Peas and Beurre Blanc, a vegetarian side dish from his complete seven-day menu.
Ingredients:
Serves 4Beurre blanc:
· 1 cup dry white wine
· 1 shallot , finely chopped
· 6 whole black peppercorns
· 1 bay leaf
· 1 stick cold unsalted butter , cut into cubes
· Kosher salt
Bibb lettuce salad:
· 1 head (large) butter lettuce
· 1 cup fresh garden peas , beached in salted water
To make beurre blanc: Add white wine, shallot, bay leaf, peppercorns and salt to a saucepan, and simmer until it's syrupy and just coats the bottom of the pan. Add butter cubes, a little at a time whilst stirring with a whisk to thicken the sauce and give it a shine. Give it a final season with salt and pepper to taste.To make salad: Cut off the root of the butter lettuce and separate the leaves. Place the leaves in a large mixing bowl with blanched peas then dress with warm beurre blanc, and toss so the leaves wilt a little.To serve the complete dish, break down the chicken into 10 pieces. Add chicken and potatoes to the bibb lettuce salad and gently toss together to combine. Finish with a drizzle of beurre blanc.

Chicken and Dumplings
Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken and Dumplings, a comfort food favorite from his complete seven-day menu.
Ingredients:
Serves 4–6Chicken and stock:
· 1 whole organic chicken , 4 to 5 pounds
· 2 bay leaves
· 1 head garlic , split through the equator
· 6 sprigs thyme
· Kosher salt
· 4 to 5 black peppercorns
Vegetables:
· 2 carrots
· 1 large onion
· 2 ribs celery
· 1 clove garlic
· 4 sprigs fresh thyme , leaves only
· Extra-virgin olive oil
· 1/2 cup chopped fresh flat-leaf parsley
Buttermilk-Chive Dumplings:
· 2 cups flour
· 1 Tbsp. baking powder
· 1 tsp. salt
· 2 eggs
· 3/4 to 1 cup buttermilk
· 1/4 cup chopped chives
To make chicken: Place chicken and all ingredients into a slow cooker and cover with water. Set on low (according to manufacturer's instructions), and cook until chicken is falling apart. When done, remove the chicken. Strain the stock and shred the meat into big pieces.To make vegetables: Slice vegetables up into a julienne, and set a large sauté pan over high heat. Add a 2-count of olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker up to high while you make the dumplings.To make dumplings: Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker. Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.

Homemade Turkey Meatloaf with Tomato Relish, Smashed Potatoes and Roasted Green Beans
Recipe courtesy of Tyler Florence

Try chef Tyler Florence's recipe for Homemade Turkey Meatloaf with Tomato Relish, Smashed Potatoes and Roasted Green Beans, a dinner dish from his complete seven-day menu.
Ingredients:
Tomato relish:
· Extra-virgin olive oil
· 1 onion , finely diced
· 2 cloves garlic , minced
· 2 bay leaves
· 2 red bell peppers , cored, seeded and finely diced
· 2 tomatoes , halved, seeded and finely diced
· 1/4 cup fresh flat-leaf parsley , chopped
· 1 bottle (12 ounces) ketchup
· 1 Tbsp. Worcestershire sauce
· Kosher salt and freshly ground pepper
Meatloaf:
· 2 pounds ground turkey
· 3 eggs
· 2 fresh thyme sprigs , leaves removed
· Sea salt and freshly ground black pepper
· 3 slices white bread , crusts removed and torn into pieces
· 1/2 cup whole milk
Vegetables:
· 2 pounds Yukon gold potatoes
· 2 pounds green beans
· 1/2 cup light extra-virgin olive oil
· 1 1/2 Tbsp. kosher salt
· 1 tsp. ground black pepper
Preheat the oven to 350°. Coat a skillet with a 2-count of oil and place over medium heat. Sauté the onion, garlic and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes. (Adding them at this point lets them hold their shape and prevents them from disintegrating) Stir in the parsley, ketchup and Worcestershire sauce. Season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat. You should have about 4 cups of relish.In a large mixing bowl, soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground turkey and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish and thyme, and season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked. The patty should hold together but still have a soft consistency. Taste the patty for seasoning.Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish. Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender—it should spring back lightly when pressed. Remove the meatloaf from the oven, and let it cool a bit before slicing.Boil potatoes in salty water and drain when tender. Break the potatoes up with a wooden spoon or potato masher to give a chunky consistency. Drizzle in the olive oil and season with salt and pepper. Roast the green beans on a roasting tray with salt and pepper until tender.To serve, slice the meatloaf into thick slices and serve over the potatoes with a handful of the green beans and some of the remaining tomato relish on the side.


Pork Tenderloin with Ginger Ale Sauce
Recipe courtesy of Tyler Florence
Try chef Tyler Florence's recipe for Pork Tenderloin with Ginger Ale Sauce, a dinner dish from his complete seven-day menu.
Ingredients:
· 2 Tbsp. extra-virgin olive oil
· 1 Tbsp. unsalted butter
· 2 pounds pork tenderloin
· Salt and freshly ground pepper
· 1 large shallot , finely chopped
· 1 can (12 ounces) ginger ale
· 2 Tbsp. finely minced ginger
· 1 tsp. chopped crystallized ginger
· 1/2 cup toasted walnuts or pecans , coarsely chopped
· 1/2 cup golden raisins
· 3/4 cup heavy cream
Preheat the oven to 450°.Wash and pat dry both tenderloins, season with salt and pepper and set aside. In a sauté pan large enough to hold both tenderloins add the oil and butter. Melt the butter over medium-high heat just until smoking. Brown both tenderloins on all sides. Remove the pork from the pan and finish cooking in the oven for 15 to 20 minutes or until you reach an internal temperature of 140°.Deglaze the sauté pan with some of the ginger ale, scraping up all residual brown bits. Add the shallots and cook for a minute or 2 just until wilted and translucent. Stir in both the fresh and crystallized gingers and let cook for another 2 or 3 minutes. Add the rest of the ginger ale and let simmer until reduced by a third, about 5 minutes.Finally, add the nuts and raisins, and stir in the heavy cream. Allow the sauce to cook and thicken for a few minutes. Season with salt and pepper, and serve the sauce spooned over the sliced tenderloin.
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Curtis Stone's Recipes
Tilapia with Homemade Pesto
Recipe created by Curtis Stone
Ingredients: Serves 4

· 1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
· 4 ounces toasted pine nuts
· 1/2 cup freshly grated Parmesan cheese
· 1/2 cup extra-virgin olive oil
· 4 pieces (6 ounces each) fresh tilapia
· 1 Tbsp. olive oil
Preheat broiler. Grind the basil, pine nuts and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. Slowly add 1/4 cup of olive oil, grinding until a smooth sauce forms. If you don't have a mortar and pestle, use a food processor instead.Season the pesto to taste with salt and pepper. Season the tilapia with salt and pepper on both sides. Heat a large sauté pan over medium-high heat. Add the oil and cook the fish for 1 to 2 minutes on the flesh side or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.Transfer pan to the broiler and broil for 2 to 3 minutes or until the fish is cooked through. Remove fish from broiler and allow to rest on a plate. Serve fish hot.

Cheese Steak Sandwiches
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Cheese Steak Sandwiches, a tasty family favorite from his complete seven-day menu.
Ingredients: Serves 4

· 1 Tbsp. coarsely crushed peppercorns
· 4 (8-ounce) strip loin steaks (each about 1-inch thick)
· 4 Tbsp. olive oil , divided
· 1 pound assorted wild mushrooms , cut into large pieces if necessary
· 1/3 cup diced onion
· 2 garlic cloves , minced
· 1 large baguette , cut into 4 pieces, each split in half horizontally
· 12 ounces Monterey Jack , grated
· 4 cups baby spinach
· 2 carrots , peeled into thin strips using a vegetable peeler
· 2 Tbsp. balsamic vinegar
· Creamed horseradish to serve
To make sandwiches: Preheat a grill or grill pan over medium-high heat. Season both sides of the steaks generously with salt, and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere. Grill the steaks on both sides until cooked to desired doneness, about 3 to 4 minutes per side for medium-rare doneness.Remove steaks from the grill and allow to rest for 4 to 5 minutes. Meanwhile, preheat the broiler and heat a large sauté pan over medium-high heat.Add 2 tablespoons of olive oil to the pan along with the onion and garlic, and sauté for 2 minutes, or until they soften. Add the mushrooms and sauté for 8 minutes, or until tender. Season the mushrooms to taste with salt and pepper, and remove from heat.Once meat has rested, use a sharp knife and slice into thin slices against the grain. Arrange the baguette pieces on a work surface and layer each bottom piece of the baguette with the sliced steak. Divide the mushrooms among the sandwiches and top with the cheese.Arrange sandwiches on an oven-safe tray and cook under broiler for 2 to 3 minutes or until the cheese has melted and started to brown.Remove sandwiches from broiler and allow to cool slightly.To make topping: In a large mixing bowl, combine the spinach and carrots strips. In a separate mixing bowl, whisk the oil into the vinegar and season to taste with salt and pepper. Toss the spinach and carrots in enough dressing to coat and season with salt and pepper. Arrange the sandwiches on 4 serving plates and serve with the salad and creamed horseradish.

Baked Nachos
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Baked Nachos, a tasty family favorite from his complete seven-day menu.
Ingredients: Serves 4

· 8 corn tortillas , torn into large pieces
· 8 ounces cooked kidney beans
· 2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
· 6 ounces mozzarella , torn into small pieces
· 6 ounces grated Monterey Jack , shredded
· 1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
· Low-fat sour cream or low-fat yogurt to serve
Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

Prosciutto and Portobello Mushroom Wheat Pizza with Pesto
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Prosciutto and Portobello Mushroom Wheat Pizza, a healthier alternative to takeout from his seven-day dinner menu.
Ingredients: Makes 2 pizzas

· 1/2 cup pesto , homemade or store bought
· 1 stemmed portobello mushroom
· 3 tsp. extra-virgin olive oil
· Salt and freshly ground black pepper
· All-purpose or wheat flour , for dusting
· 2 balls (8 ounces) wheat pizza dough , homemade or store bought
· Yellow cornmeal , for dusting
· 6 marinated artichoke hearts , quartered and cut in half lengthwise
· 6 ounces fresh mozzarella cheese , torn into pieces
· 4 very thin slices prosciutto
· 1/2 cup lightly packed fresh arugula
Preheat the oven to 450°.Place the portobello mushroom on a heavy baking sheet. Drizzle 1 teaspoon of oil over the mushroom.Bake for about 10 minutes, or until the mushroom is tender and its juices exude. Cool the mushroom then cut it into 3/4-inch slices. Combine the mushroom strips and any accumulated juices in a bowl. Season the mushroom strips to taste with salt and pepper and set aside.Lightly dust a countertop with flour and press 1 ball of dough on the countertop into a thin, round disk that is about 9 inches in diameter. Once the pizza dough is formed, lightly dust a baking tray with flour or cornmeal and place the dough on the baking tray. Spread 1/2 the pesto in a thin layer over the dough, leaving a 1/2-inch border around the edge. Arrange half the mushroom strips and artichokes over the pizza. Sprinkle half the cheese over the pizza. Place the pizza in the oven and bake for about 10 minutes, or until the bottom is crisp and deep golden brown and the cheese has melted and become pale golden on top. Remove the pizza from the oven and transfer to a cutting board. Repeat with the remaining ball of pizza dough, pesto, mushrooms, artichokes and cheese.Drape the prosciutto over the pizzas. Scatter the arugula over the pizzas, then drizzle with the remaining 2 teaspoons of oil. Cut each pizza into 4 to 6 slices and serve.

Wheat Pizza Dough
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Wheat Pizza Dough, a component of his savory Prosciutto and Portobello Mushroom Wheat Pizza. Get more recipes from his menu!
Ingredients: Makes 3 balls of dough (8 ounces each)
· 1/4 ounce dry or fresh yeast
· 1 tsp. honey
· 1 cup warm water (110 to 115°)
· 2 cups all-purpose flour
· 1 cup wheat flour , plus more for dusting
· 1 tsp. kosher salt
· 1 Tbsp. extra-virgin olive oil , plus more for brushing
In a small mixing bowl, combine yeast, honey and warm water and mix to dissolve. Allow mixture to sit at room temperature for 5 minutes.In a large mixing bowl, combine the flour, salt, oil and yeast mixture. Mix until all ingredients are fully incorporated, and then remove dough to a floured (wheat flour) work surface. Knead for 5 to 8 minutes or until the dough is smooth but firm. Place dough in a mixing bowl and cover bowl with a warm, damp cloth and set in a warm spot for 30 to 40 minutes or until dough has risen to almost 1 1/2 times its size.Divide the dough into 3 evenly sized balls (about 8 ounces each), and pull the sides of each ball down and tuck into the bottom of itself. Then, roll the dough under your hand until the top is smooth and has regained slight firmness.Place the balls of dough back into the same bowl, rub lightly with oil and cover with a warm, damp cloth, and let rise for an additional 15 to 20 minutes in a warm spot. Pound the dough on a floured work surface and reform into balls.Brush with a little olive oil and refrigerate covered until ready to use for up to 2 days. Dough will also keep in freezer for up to 2 months if tightly wrapped in plastic wrap.

Roasted Apples with Homemade Caramel Sauce
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Roasted Apples with Homemade Caramel Sauce, a healthier alternative to apple pie. Get more recipes from his menu!
Ingredients: Serves 4Apples:
· 4 Granny Smith apples , peeled, cored and cut in half vertically
· 1/2 cup sugar
Caramel Sauce:
· 1 cup sugar
· 1 cup whipping cream
Preheat oven to 500°. In a large mixing bowl, combine the apples and sugar and toss to coat. Let apples sit in sugar for 5 minutes, then toss again. Arrange the apples on a baking sheet and bake in oven for 10 to 15 minutes or until the apples have a golden brown color and are slightly tender. Remove apples from oven and allow to cool slightly.While the apples are baking, place the sugar for the caramel in a medium saucepan over medium heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Simmer the melted sugar without stirring for about 8 minutes, or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.Once the sugar has turned golden brown, add the cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over medium heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.Once the cream is incorporated, remove from the heat and allow to cool slightly. In a large mixing bowl, use a whisk or handheld mixer to whip the cream. Divide the apples among the center of 4 serving plates, and drizzle the caramel sauce over and around the apples. Serve hot.

Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers, a tasty family favorite from his complete seven-day menu.
Ingredients: Serves 4

· 20 cherry tomatoes on the vine
· 2 tsp. plus 1 Tbsp. extra-virgin olive oil
· 1/4 cup kalamata olives
· 1/4 cup extra-fine capers
· 8 ounces rigatoni pasta
· 2 cloves garlic , minced
· 1/4 cup dry white wine
· 8 ounces spicy salami (Sopressa Vicentina)
· 1/4 cup coarsely chopped fresh flat leaf parsley
Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside.Heat the remaining 1 tablespoon of oil in a large, heavy sauté pan over medium heat. Add the salami and cook for 30 seconds on each side until light golden in color. Remove the salami from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the wine and simmer for about 3 minutes, or until reduced by about half. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the salami and parsley.Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any salami and tomato mixture from the pan around the pasta, and serve.

Tomato Salad with Sesame Crusted Chicken and Mozzarella
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Tomato Salad with Sesame Crusted Chicken and Mozzarella, a tasty family favorite from his complete seven-day menu.
Ingredients: Serves 4

· 12 chicken tenders
· 2/3 cup black and plain sesame seeds
· 5 Tbsp. extra-virgin olive oil
· 6 medium tomatoes , halved and cored
· 8 ounces fresh baby spinach or mixed baby greens
· 3 Tbsp. balsamic vinegar
· 1 small red onion , thinly sliced
· 1 ball fresh burrata mozzarella , torn into pieces
· 1 Tbsp. grapeseed oil
Coat chicken tenders in the sesame seeds. Heat 1 tablespoon of grapeseed oil in a large nonstick sauté pan over medium-high heat. Add half the sesame-coated chicken tenders and cook for about 2 minutes on each side, or until just cooked through and golden brown. Transfer the chicken to paper towels to drain any excess oil. Repeat with 1 tablespoon grapeseed oil and remaining chicken tenders.Whisk the vinegar and remaining 3 tablespoons of oil in a medium bowl to blend, and season the vinaigrette to taste with salt and pepper. Cut the tomatoes in half, then place them in a large bowl with the baby spinach leaves and red onion. Toss the salad with the vinaigrette and season to taste with salt and freshly ground black pepper.Divide the salad among 4 serving plates, and place the sesame-crusted chicken over the top of the spinach, surrounding the salad with the tomatoes and torn pieces of mozzarella.

Chicken Fried Rice
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Chicken Fried Rice, a tasty family favorite from his complete seven-day menu.
Ingredients: Serves 4

· 1 1/2 cups rinsed, drained uncooked long-grain white rice
· 1/4 tsp. salt
· 5 Tbsp. canola oil , divided
· 2 large eggs , beaten to blend
· 2 Boneless, skinless chicken breasts , cut into bite-size pieces
· 4 small peeled and finely diced carrots (about 4 ounces total)
· 1 1/2 cups broccoli , cut into small pieces about 1/4 inch in size
· Salt and freshly ground black pepper
· 3/4 cup thinly sliced green onions
· 1/3 cup reduced-sodium soy sauce
· 1 Tsp. toasted sesame oil
Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.

Grilled Flank Steak with Chipotle Chili Paprika Rub and Chimichurri
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Grilled Flank Steak with Chipotle Chili Paprika Rub and Chimichurri, a tasty family favorite from his complete seven-day menu.
Ingredients: Serves 4Chimichurri:
· 3 cloves garlic
· 1/4 cup flat leaf parsley
· 1/4 cup cilantro
· 1 Tbsp. crushed red chili
· Zest of 2 lemons
· 2 Tbsp. red wine vinegar
· 1/4 cup olive oil
Spice rub:
· 1 dried chipotle chili , stem and seeds removed
· 1 Tbsp. smoked paprika
· 1 tsp. dried oregano
· 1 tsp. sugar
· 4 (6- to 8-ounce) flank steaks
· Olive oil for grill
Preheat a grill or grill pan on medium-high heat. Using a sharp knife, chop the chipotle chili as fine as possible, trying to break up any large pieces.In a medium mixing bowl, combine the chipotle with the paprika, oregano and sugar and mix thoroughly. Lay the steaks out on a plate and season with salt and black pepper on both sides. Season generously with the spice rub as well on both sides. Brush the grates of the grill with a bit of oil, and grill steaks for 4 to 5 minutes on each side or until medium rare (135° internal temperature with a thermometer).While the steaks are grilling, combine the garlic and herbs in a mortar and pestle or food processor and grind into a paste. Add the crushed red chili, lemon zest and vinegar and mix well. Slowly drizzle in the oil while mixing and season to taste with salt and pepper. Reserve for serving.Remove steaks from the grill to a plate or rack and allow to rest for 3 to 4 minutes. Serve steaks with the chimichurri sauce.

Chipotle Shrimp Tacos
Recipe created by Curtis Stone
Try chef Curtis Stone's recipe for Chipotle Shrimp Tacos, a tasty family favorite from his complete seven-day menu.
Ingredients: Serves 4

· 1 Tbsp. olive oil
· 1 small onion , roughly chopped
· 3 cloves garlic
· 2 dried chipotle chilis , seeded and chopped
· 3 tomatoes , roughly chopped
· 2 Tbsp. olive oil
· 2 1/2 pounds shrimp , peeled and deveined
· 1/4 cup lime juice to taste
· Cilantro
Place a large sauté pan over medium-high heat, and sweat onions in 1 tablespoon of oil for 3 to 4 minutes or until translucent. Add garlic and chipotle peppers, and continue to sauté for 2 minutes. Add tomatoes, season lightly with salt and cook for 1 minute before removing from heat.Blend mixture well in small batches until smooth, adding a little water if needed, and reserve. In a large heavy-bottom pot, heat remaining oil over high heat. Add shrimp, season with salt and pepper and sauté for 2 minutes stirring occasionally, allowing the shrimp to lightly color. Remove shrimp from the pan to a plate and add the tomato mixture to the remaining oil in the pan, being careful, as it will splatter slightly.Cook sauce for 2 minutes, stirring constantly, and add shrimp back to pot. Once shrimp are cooked through and coated with the sauce, remove from heat and season to taste with lime juice, salt and pepper. Finish with the chopped cilantro and serve with corn tortillas.
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Chef Cat Cora's Complete 7-Day Menu
~BREAKFAST’S By Cat~

Frozen Yogurt Banana Pops Recipe created by Cat Cora
Try chef Cat Cora's recipe for Frozen Yogurt Banana Pops, a quick and healthy breakfast item or a delicious snack from her complete seven-day menu.
Ingredients: Serves 4

· 2 bananas
· Low-fat yogurt
· 2 cups low-fat granola
Peel bananas and cut in half. Insert Popsicle stick into each banana, dip in yogurt and roll in granola until well coated. Freeze in Popsicle trays until solid—a few hours or overnight. Enjoy as quick and healthy breakfast item or snack anytime.

Lemon-Pecan Pancakes Recipe created by Cat Cora
Try chef Cat Cora's recipe for Lemon-Pecan Pancakes, a breakfast dish from her complete seven-day menu.
Ingredients: Serves 4

· 1 1/2 cups multigrain or whole grain pancake mix
· 1/2 lemon , zested
· 1 1/4 cups slightly warmed low-fat milk
· 1 large egg , beaten
· 1/2 cup very finely chopped pecans
· 1 handful fresh or frozen berries
Preheat griddle pan or large sauté pan over medium heat.In a large bowl, mix the pancake mix with lemon zest. In a separate bowl, mix together the low-fat milk and eggs. Make a well in the center of the flour mixture and pour in the milk mixture and chopped pecans. Whisk just until well combined. This batter can be made the night before and left, covered, in fridge for up to 1 week.Use cooking spray to grease griddle pan. Spoon 1/4 cup at a time onto the griddle. Be careful to not let edges touch. Cook until the tops begin to bubble and just turn golden, about 3 minutes. Flip and let cook for 1 to 2 minutes more on the other side until light golden brown. Transfer to a plate and repeat with remaining batter until all pancakes are finished. Serve hot with berries and honey and maple syrup if desired.

Egg Whites, Turkey Bacon and Low-Fat Cheddar Tortilla Wraps Recipe created by Cat Cora
Try chef Cat Cora's recipe for tortilla wraps, a breakfast dish from her complete seven-day menu.
Ingredients: Serves 4

· 1 Tbsp. olive oil
· 4 slices turkey bacon cooked in a microwave for 5 minutes, or until crispy
· 6 eggs
· 1/2 cup reduced-fat Mexican cheese blend or cheddar cheese
· 4 large flour tortillas
In large bowl, beat eggs and cheese until well combined. Crumble cooked turkey bacon and add to the mixture. Heat a large skillet to medium-low heat, coat with nonstick spray and sauté egg, cheese and bacon mixture. Cook while scrambling eggs until firm.Warm tortillas in oven or in sauté pan for 30 seconds, divide mixture evenly among 4 tortillas, wrap up and serve immediately.

Potato Frittata Recipe created by Cat Cora
Try chef Cat Cora's recipe for Potato Frittatas, a breakfast dish from her complete seven-day menu.
Ingredients: Serves 6–8

· 5 Tbsp. olive oil
· 1 tsp. kosher salt
· 1 large onion , finely chopped
· 3 large russet baking potatoes , about 1 1/2 pounds
· 1/2 tsp. dried Italian seasoning spice blend
· 6 large eggs
· 1/4 cup (about 5) thinly sliced scallions , plus more for garnish
· 1/8 to 1/4 tsp. freshly ground pepper
Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to cool, but set the pan aside because you'll reuse it shortly.While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.In the same nonstick skillet used to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the egg mixture, spreading the potatoes evenly across the pan. Reduce the heat to medium and gently stir eggs for about 1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of the omelet is directly over the center of the burner and cook for 1 minute. Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce the heat to low, center the skillet over the burner and continue to cook the omelet until almost set, about 4 minutes.Slide the omelet, bottom side down, onto a baking sheet or a large heatproof platter. Then invert the omelet back into skillet. Cook the other side of the omelet over low heat until golden, about 4 minutes. Slide the omelet onto a platter and allow to cool before serving. Garnish with chopped scallion if you like.If made ahead and refrigerated, allow the omelet to come to room temperature before serving. This may be served warm or at room temperature.

Garlic Mashed Potato Pancakes Recipe created by Cat Cora
Try chef Cat Cora's recipe for Garlic Mashed Potato Pancakes, a great use for leftover mashed potatoes, from her complete seven-day menu.
Ingredients: Serves 4–6

· 5 large baking potatoes
· 8 Tbsp. (1 stick) unsalted butter
· 2 cloves peeled and minced garlic
· 2 cups low-fat milk
· 3 tsp. salt
· Freshly ground black pepper
Bring a large pot of water to a boil and add 2 teaspoons of salt. Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook until tender, about 10 to 12 minutes.While the potatoes are cooking, heat the butter in a medium skillet. When the butter is melted, add the garlic. Cook over low heat just until the garlic starts to color. Take care not to burn the butter. Take the pan off the heat and set aside to cool.When the potatoes are easily pierced with a fork, drain them and return them to the pot. The residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer. Gradually add the milk until the potatoes are the desired consistency. Stir in the butter and garlic mixture, add the remaining 1 teaspoon salt and pepper to taste. Form the mixture into pancake patties and cook on each side for about 1 to 2 minutes over medium-high heat in skillet on stove top until a bit crisped on both sides.

Berry Fruit Smoothies Recipe created by Cat Cora
Try chef Cat Cora's recipe for Berry Fruit Smoothies, a breakfast dish from her complete seven-day menu.
Ingredients: Serves 4

· 1 handful fresh or frozen berries, such as antioxidant-rich blueberries, raspberries, blackberries or strawberries
· 1 spoonful plain, nonfat yogurt
· 1 Tbsp. honey
· Soy milk or nonfat milk
Add berries, yogurt and honey to blender. Cover 3/4 of the mixture with the soy milk or nonfat milk. Blend to your desired consistency. Pour into glasses and serve with fun straws or with a spoon if the smoothie is extra-thick.

Rizogalo Recipe created by Cat Cora
Try chef Cat Cora's recipe for Rizogalo, a creamy breakfast brown rice pudding dish from her complete seven-day menu.
Ingredients: Serves 6

· 2 cups cooked brown rice
· 2 1/2 cups low-fat milk
· 1/4 cup raw sugar
· 1/8 tsp. salt
· 1 tsp. vanilla extract
· 1 lemon , zested
· 1 lightly beaten egg
· 1 1/2 tsp. unsalted butter
· 1 1/2 tsp. ground cinnamon
· Honey
· Granola
Place the cooked rice in a large bowl and rinse with cool water. Pour the rice into a strainer, let drain well and set aside.Pour the milk into a large saucepan and place over medium-high heat. Add in 1 teaspoon cinnamon and vanilla extract, and bring to a low boil. Turn the heat down to low and whisk in the sugar, salt and lemon zest. Ladle about a quarter-cup of the hot milk mixture very slowly into the beaten egg while continuing to whisk gently. This technique "tempers" the liquid so the eggs don't scramble. Pour the tempered egg mixture back into the saucepan and stir into the remaining hot milk. Add the rice and stir continuously over low heat until the mixture begins to thicken, about 20 minutes.Add the butter and stir. Sprinkle lightly with remaining 1/2 teaspoon of cinnamon. Top with granola and drizzle of honey. Serve warm with milk in bowls if desired.

~LUNCHES By Cat~

Spicy Chicken and Mango Stir-Fry Recipe created by Cat Cora
Try chef Cat Cora's recipe for spicy chicken and mango stir-fry, a dinner from her complete seven-day menu.
Ingredients: Serves 4–6Marinade and Chicken:
· 1/4 cup soy sauce
· 2 cloves garlic , minced
· 3/4 pound boneless, skinless chicken , sliced into 1/2-inch thick strips
Stir-Fry:
· 1 Tbsp. olive oil
· 2 medium onion , diced
· 1 cup frozen broccoli
· 1/2 cup frozen snow peas
· 1/2 cup frozen mangoes , sliced
· Soy sauce , if needed
· 1 Tbsp. coarsely chopped fresh cilantro
· 1 Tbsp. chopped scallions
In a Pyrex dish or bowl, combine the soy sauce and garlic.Place the chicken into the dish, cover and refrigerate for several hours or overnight to marinate. Heat the oil in a wok or large sauté pan over high heat. Add the chicken, marinade and onion, and sauté quickly until chicken is cooked through. Add in broccoli and turn heat to medium-high. Cook for 3 to 4 minutes. Toss in snow peas and mangoes with their juices and cook for 2 to 3 minutes. Toss in the cilantro and scallions and serve.

Fuji Apple, Walnut and Herb Salad with Roasted Chicken Recipe created by Cat Cora
Try chef Cat Cora's recipe for Fuji Apple, Walnut and Herb Salad with Roasted Chicken, a tasty lunchtime meal from her complete seven-day menu.
Ingredients: Serves 4

· 2 Tbsp. red wine vinegar
· 2 Tbsp. olive oil
· 2 Tbsp. plain yogurt
· 1 tsp. prepared mustard (such as Dijon)
· 1 Tbsp. finely grated lemon zest
· 2 tsp. lemon juice
· 1/4 tsp. salt
· 1/4 tsp. freshly ground black pepper
· 1 cup walnut pieces
· 1 cup cored and chopped apple
· 2 Tbsp. Italian seasoning spice blend or dried dill
· 1 cup shredded cooked/roasted chicken (use leftovers)
To make dressing: In a medium bowl, combine the lemon zest, yogurt, oil, mustard, vinegar, lemon, salt and pepper, and mix well.To make salad:In another bowl medium bowl, combine the walnuts, apples chunks, dill and cooked chicken, and set aside. Pour the dressing onto the apple mixture right before serving, and stir until blended. Arrange on serving plates and serve chilled.

Veggie-Stuffed Twice-Baked Potato Boats Recipe created by Cat Cora
Try chef Cat Cora's recipe for Veggie-Stuffed Twice-Baked Potato Boats, a lunch dish from her complete seven-day menu.
Ingredients: Serves 4

· 4 well-cleaned potatoes
· 2 Tbsp. olive oil
· 1/2 cup grated low-fat cheese , such as sharp cheddar or Parmesan
· 1 tsp. Italian herb seasoning
· 1/2 cup frozen broccoli florets
· 1/2 cup shelled frozen peas , thawed
· 1/2 cup sliced frozen carrots , thawed
· 1/2 cup chopped tomatoes
· 2 Tbsp. chopped olives
· Kosher salt and freshly ground black pepper to taste
· 2 slices turkey bacon , cooked until crispy and crumbled
Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create "boats."In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheese and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.Pop back into oven and cook for about 10 minutes, or until cheese is fully melted. Top with salsa or crumbled turkey bacon if desired, or enjoy straight from oven, serving 2 potato boats per person.

Chickpea and Roasted Pepper Soup Recipe created by Cat Cora
Try chef Cat Cora's recipe for Chickpea and Roasted Pepper Soup, a dinner from her complete seven-day menu.
Ingredients: Serves 4–6

· 2 Tbsp. olive oil
· 1 medium yellow onion , finely chopped
· 1 clove garlic , minced
· 2 cans (15 ounces each) chickpeas , drained
· 1 Tbsp. Italian herb seasoning
· 4 cups water or chicken stock or vegetable stock
· 1 jar (12 ounces) roasted peppers , cut into thin strips
· 1 tsp. kosher salt
· 1/2 tsp. pepper
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté, stirring constantly until lightly browned, 5 to 7 minutes. Add the garlic and sauté just for 1 to 2 minutes to bring out the garlic's fragrance. Add the chickpeas and Italian seasoning, mixing well. Pour in the stock, and reduce the heat to medium low. In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own red peppers if you already have some roasted). Add the red pepper puree to the soup and simmer for about an hour. Season with salt and pepper before serving.

Three-Bean Salad with Mint and Chicken Strips Recipe created by Cat Cora
Try chef Cat Cora's recipe for Three-Bean Salad with Mint and Chicken Strips, a lunch dish from her complete seven-day menu.
Ingredients: Serves 4–6

· 1 small peeled and thinly sliced red onion
· 1 package (8 ounces) frozen green beans , thawed
· 1 can (15 ounces) garbanzo beans , drained
· 1 can (15 ounces) kidney beans , drained
· 1/4 cup red wine vinegar
· 1/4 cup top-quality extra-virgin olive oil
· 2 Tbsp. finely chopped fresh mint , plus extra for garnish
· 2 tsp. finely grated lemon zest , plus extra for garnish
· 1 tsp. kosher salt
· 1/4 tsp. freshly ground pepper
· 1 cup cooked chicken strips , skin removed
In a large bowl, combine all salad ingredients until well combined. Stir and taste to see if you'd like more lemon zest or mint. Serve immediately with chicken strips on top, and garnish with additional fresh chopped mint and lemon zest.

Farfalle and Herb Salad with Peas Recipe created by Cat Cora
Try chef Cat Cora's recipe for Farfalle and Herb Salad with Peas, a lunch dish from her complete seven-day menu.
Ingredients: Serves 6

· 3 tsp. kosher salt
· 1 pound whole wheat pasta , farfalle or orzo preferred
· 3/4 cup frozen shelled peas , thawed
· 1/2 tsp. Italian herb seasoning
· 3 cloves minced garlic
· 5 Tbsp. fresh lemon juice (from 2 large lemons)
· 1 1/2 cups halved cherry tomatoes or chopped tomatoes , such as Roma or beefsteak
· 2 Tbsp. extra-virgin olive oil
Bring a large pot of water to a boil over high heat. Add 2 teaspoons of the salt to the boiling water, then add the farfalle. Cook for 7 minutes, or until pasta is done but still firm. Drain the pasta in a colander, rinse with cold water, then drain again.In a large serving bowl, combine the pasta, peas, herbs, garlic, lemon juice and the remaining 1 teaspoon salt. Toss and mix well. Add the cherry tomatoes, drizzle with the olive oil and toss gently.Serve or cover and refrigerate until you're ready to serve. The salad can be prepared a day ahead, covered and refrigerated.

Curried Lentil Stew Recipe created by Cat Cora
Try chef Cat Cora's recipe for Curried Lentil Stew, a tasty lunchtime meal from her complete seven-day menu.
Ingredients: Serves 6

· 1 Tbsp. unsalted butter
· 1/2 Tbsp. olive oil
· 1 large chopped yellow onion
· 2 cloves minced garlic
· 6 cups water or low-sodium vegetable broth or chicken broth
· 1 1/2 cups rinsed French green lentils (called lentils de Puy)
· 1 tsp. ground curry powder
· 1/2 tsp. cinnamon
· Kosher salt and freshly ground black pepper to taste
· 1/2 cup fresh cilantro
In a large soup pot, heat the butter and olive oil over medium heat. Add the onion and garlic and cook, stirring constantly, for 1 minute. Add the broth, lentils, curry powder and cinnamon, and bring to a boil, then reduce heat to a simmer.Cook, uncovered, for 35 to 40 minutes, stirring occasionally, until lentils are fully cooked and tender.Once lentils are tender, season to taste with salt and pepper, ladle into bowls and top with chopped fresh cilantro leaves. Serve immediately.

~DINNERS~

Greek Cinnamon Stewed Chicken Recipe created by Cat Cora
Try chef Cat Cora's recipe for Greek Cinnamon Stewed Chicken, a savory entrée from her complete seven-day menu. Also add Blanched Greens as a side dish
Ingredients: Serves 4

· 1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
· 1 tsp. ground cinnamon
· 2 tsp. kosher salt
· 1 tsp. freshly ground black pepper
· 5 cloves garlic , peeled and minced
· 2 Tbsp. extra-virgin olive oil
· 1 large yellow onion , peeled and coarsely chopped
· 2 cups water
· 1 can (6 ounces) tomato paste
· 1 Tbsp. dried Italian herb seasoning
· 1 cup orzo , cooked according to package directions
· 1/2 cup grated Parmesan cheese
Preboil water with sea salt.Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.
Blanched Greens Recipe created by Cat Cora
Try chef Cat Cora's recipe for blanched greens, a side dish from her complete seven-day menu. Also add Greek Cinnamon Strewed Chicken as a main dish
Ingredients: Serves 4

· 1 pound spinach
· 1 Tbsp. kosher salt
· 1/4 cup olive oil
· 2 cloves garlic , peeled and thinly sliced
· 3 to 4 Tbsp. fresh lemon juice (about 1 to 2 lemons)
· Kosher salt and freshly cracked black pepper
Heat a large sauté pan over medium-high heat. Add the olive oil. When it is hot, but not smoking, add the garlic and cook until it is lightly browned. Add the spinach and sauté until wilted, for 1 to 2 minutes. Add half the lemon juice and toss. Taste to see if you'd like more lemon juice or salt. Finish with freshly ground black

Lettuce "Gyros" with Tilapia and Yogurt Sauce Recipe created by Cat Cora
Try chef Cat Cora's recipe for lettuce "gyros" with tilapia and yogurt sauce, a dinner from her complete seven-day menu.
Ingredients:Serves 4–6Lettuce Gyros and Tilapia:
· 3 fillets (6 ounces each) tilapia or preferred fresh fish
· 4 Tbsp. olive oil
· 1 lime
· 1 Tbsp. cayenne pepper , halved or good chili pepper spice blend (optional)
· 1 1/2 tsp. sea salt and fresh black pepper
· 1 head butterleaf lettuce , leaves separated
· Handful tomatoes , diced for garnish
· 1 medium yellow onion , sliced thinly for garnish
· Black or kalamata olives , pitted and halved
· 1 Tbsp. dried Italian herb seasoning blend
· 1 head scallion , sliced thinly on the bias for garnish or yogurt
· Kosher sea salt and ground black pepper to taste
Tzatziki:
· 1 lemon , juiced
· 1/4 cup extra-virgin olive oil
· 1 clove garlic , minced
· 1/2 tsp. kosher salt
· 1/2 cup plain low-fat yogurt
For gyros: Preheat grill or oven to 400°.Season the fish with half the olive oil, half the lime juice, chili pepper blend, salt and pepper. Let sit and absorb for 10 minutes. Place on the grill or in the oven until cooked through, but not dry, about 6 to 8 minutes. In a mixing bowl, mix the tomatoes, onion, olives, Italian herb blend, the remaining olive oil, remaining limes juice, salt and pepper and blend well. Once the fish is done, remove from the oven and let sit until slightly warm. On lukewarm serving plates, flake a generous amount of fish into each butterleaf lettuce leaf.Serve condiment-style with bowls tomato/onion mixture, tzatziki, scallions, etc. to make your own style as preferred.For tzatziki: Add lemon juice, olive oil, garlic and salt to the yogurt. Chill for at

Jerk-Rubbed Pork Chops Recipe created by Cat Cora
Try chef Cat Cora's recipe for Jerk-Rubbed Pork Chops, a dinner from her complete seven-day menu. Also add as a side the Oven-Baked Sweet potato Fries
Ingredients: Serves 4

· 4 pork loin chops , thin cut
· 1 lime , juiced and zested
· 2 Tbsp. preferred Caribbean jerk seasoning
· 1 Tbsp. olive oil
· Lime wedges
· Fresh cilantro sprigs
In small bowl, mix lime zest and lime juice with jerk seasons and oil. Rub both sides of pork chops well with mixture and set aside to marinate for at least 30 minutes.Place pork chops on hot grill set to medium-high heat, and cook for 10 to 12 minutes, running over once until brown on the outside and slightly pink inside.Remove from heat, garnish with lime edges and cilantro and serve immediately.
Oven-Baked Sweet Potato Fries Recipe created by Cat Cora
Try chef Cat Cora's recipe for Oven-Roasted Sweet Potato Fries, a side dish from her complete seven-day menu. Also for a main dish add Jerk-Rubbed Pork Chops
Ingredients: Serves 4

· 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
· 1/4 cup olive oil
· 1/2 tsp. kosher salt
· 1/2 tsp. dried Italian herb seasoning
Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.

Creamy Pasta with Chicken, Kalamata Olives and Broccoli Recipe created by Cat Cora
Try chef Cat Cora's recipe for creamy pasta with chicken, kalamata olives and broccoli, a dinner from her complete seven-day menu.
Ingredients: Serves 4–6

· 3 Tbsp. olive oil
· 1 pound chicken , cut into 1/2-inch slices
· 2 Tbsp. minced garlic
· 1 pound whole wheat pasta
· 1/2 cup frozen broccoli
· 1/4 cup kalamata olives , pitted (about 1/4 pound)
· 1/4 cup milk
· 1 tsp. red chili flakes (optional)
· 1 tsp. dried Italian herb seasoning
· Salt and pepper to taste
Put water on to boil in a large pot or a pasta pot, fitted with a strainer. Pour the olive oil into a skillet and set over medium heat. Cook the chicken until it begins to brown. Toss the minced garlic into the skillet and cook just until fragrant and beginning to brown, about 2 minutes. Add the broccoli and sauté for 3 to 4 minutes. If the water in the pot is boiling, add the fresh pasta to the pot. Cook until al dente, about 5 minutes.Now add the olives to the skillet. Sauté 1 minute, then stir in the milk. Strain the pasta and transfer to a large pasta bowl. Add the to the pasta and toss. Season with Italian herb seasoning, red pepper flakes, salt and pepper before serving.

Pasta with Roasted Pepper and Tomato Sauce Recipe created by Cat Cora
Try chef Cat Cora's recipe for Pasta with Roasted Pepper and Tomato Sauce, a dinner from her complete seven-day menu.
Ingredients: Serves 4

· Kosher salt
· 1 Tbsp. extra-virgin olive oil
· 2 cloves garlic
· 1 jar roasted red bell peppers
· 1 can (6 ounces) chopped tomatoes with juices or fresh tomatoes or chicken stock or vegetable stock (if on hand)
· 1 pound dried whole wheat pasta (fettuccine, spaghetti or capellini)
· 1/8 tsp. freshly ground black pepper
· Freshly grated Parmesan cheese , for garnish
· 1/2 jar (12 ounces) roasted peppers
Fill a large pot or a pasta pot fitted with a strainer with 1 1/2 cups water, add 1 tablespoon of salt and bring to a boil.Meanwhile, heat the olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes, or until it softens. Add the peppers and tomatoes and cook for 1 minute. Stir in the chicken stock. Bring to a simmer and let cook for 2 to 3 minutes. Remove the skillet from the stove and let the mixture cool for 5 to 10 minutes. Whirl the tomato mixture in a food processor or blender, taking care to cover the lid with a towel and hold it on tightly if using a blender. Process or blend until smooth. Set aside.When the water in the pot is boiling, add the pasta and cook, stirring occasionally, until al dente. While the pasta is cooking, pour the tomato mixture back into the skillet and set over low heat, adding 1/2 teaspoon salt and the pepper. Taste, and adjust the seasonings.Drain the pasta and transfer to a large serving bowl. Ladle on the tomato sauce and garnish with a little Parmesan and Italian herb seasoning. Serve immediately.

Southwestern Tuna Casserole Recipe created by Cat Cora
Try chef Cat Cora's recipe for Southwestern Tuna Casserole, a dinner from her complete seven-day menu.
Ingredients: Serves 4

· 1 Tbsp. olive oil
· 1 medium onion , chopped
· 1 1/2 cups frozen corn kernels , thawed
· 1 can (10.5 ounces) reduced-fat, reduced-sodium cream of mushroom soup
· 1 cup store-bought bottled tomato salsa
· 1 tsp. chili powder (optional)
· 1 can (6 ounces) tuna , packed in water, drained and flaked
· 2 1/2 cups whole wheat pasta , cooked according to package directions
· 1 cup shredded cheese (cheddar blend preferred)
Preheat the oven to 350°. Grease a 2-quart casserole dish with olive oil and set aside.Place a large skillet over medium-high heat. Coat with the 1 tablespoon of oil, and when the oil is hot, add the onions.Cook and stir until softened, about 3 minutes. Stir in corn and cook 2 minutes longer to incorporate. Stir in the soup, salsa and chili powder (if desired) until well blended. Add the tuna and cooked pasta, stirring just to coat. Pour into the prepared greased casserole dish. Sprinkle the top evenly with cheese. Bake for about 25 minutes or until bubbling, remove from oven and serve immediately.

Open-Faced "Tostada" Salads Recipe created by Cat Cora
Try chef Cat Cora's recipe for Open-Faced "Tostada" Salads, a dinner from her complete seven-day menu.
Ingredients: Serves 4

· 2 whole wheat tortillas
· 1/2 cup frozen corn , thawed
· 1 can kidney beans , rinsed
· 1/2 cup cooked brown rice
· 6 ounces mild cheddar cheese , shredded
· 1/4 head of lettuce , chopped or 1/2 cup salad greens
· 1 tomato , chopped
· 1/4 cup salsa , if desired
· 2 Tbsp. chopped scallions
· Lime zest (optional)
· Handful chopped fresh cilantro (optional)
Preheat oven to 400°.Place 2 tortillas in an ovenproof dish. Add corn, beans and rice to cover the tortillas and sprinkle with cheese.Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 to 8 minutes.Take the dish out of the oven and top with chopped lettuce, tomato, salsa, chopped scallions and chopped cilantro. Sprinkle with lime zest if desired. Cut into 4 portions and serve immediately.