Barbecue Roasted Salmon

yield: 4 servings

1/4 cup pineapple juice
2 Tbsp lemon juice
4 6-oz salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon

1. Combine pineapple juice and lemon juice with salmon in a ziploc bag. Seal and marinate in refrigerator for 1 hour, turning occasionally.
2. Preheat oven to 400°.
3. Combine brown sugar with chili powder, cumin, salt, and cinnamon. Rub over fish; place fish in a baking dish coated with cooking spray. Bake at 400° for 12-15 minutes or until fish flakes easily when tested with a fork.

Zucchini-Basil Lasagna

yield: 8 servings

2 cups fat-free cottage cheese
1/4 cup dried basil
1 egg
4 cups chopped zucchini
1/2 cup chopped onion
2 cups pasta sauce
9 lasagna noodles
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350°.
2. Combine cottage cheese, basil, and egg in a small bowl, stirring with a whisk.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté until tender (about 5 minutes). Stir in sauce.
4. Spread 1/4 cup zucchini mixture in bottom of a 9x13 baking dish coated with cooking spray. Arrange noodles over zucchini mixture; top with 1/3 cottage cheese mixture, 1/3 zucchini mixture, and 1/3 mozzarella. Repeat procedure 2 times.
5. Cover and bake at 350° for 45 minutes. Uncover and bake 15 more minutes or until lasagna is heated throughout.

Apple-Cinnamon Coffeecake

yield: 12 servings

Cake:
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
3/4 cup 1% milk
2 Tbsp butter, melted
1 tsp vanilla
1 egg, lightly beaten
1 cup diced peeled Granny Smith apple

Streusel:
1/4 cup brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp chilled butter, cut into small pieces

1. Preheat oven to 350°.
2. To prepare cake, combine flour through salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk through egg in a small bowl, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square pan coated with cooking spray.
3. To prepare streusel, combine brown sugar, 2 Tbsp flour, and 1/2 tsp cinnamon; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Cool in pan 10 minutes before serving.

Summer Squash Ribbons

yield: 8 1/2-cup servings

3 small zucchini (about 1 lb)
3 small yellow squash (about 1 lb)
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1 Tbsp dried basil
1 tsp dried oregano
1/4 cup shaved fresh Parmesan cheese

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds. Discard cores.
2. combine oil, lemon juice, salt and pepper in a small bowl, stirring with a whisk. Drizzle oil mixture over squash ribbons. Sprinkle with basil and oregano; toss gently. Sprinkle with cheese.

Zucchini Pineapple Bread

yield: 2 loaves

3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 eggs
2 cups sugar
2 cups grated zucchini (about 2)
2/3 cup canola oil
1/2 cup egg substitute
2 tsp vanilla
1 20 oz can crushed pineapple, drained

1. Preheat oven to 325° .
2. Combine flour through cinnamon in a large bowl, stirring with a whisk
3. Beat eggs with a mixer until foamy. Add sugar through vanilla, beating until well blended.
4. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into two 9x5 loaf pans coated with cooking spray. Bake at 325° for 1 hour. Cool 10 minutes before removing from pans.

Black-Eyed Pea Stew

The perfect Southern dish. Spicy and hearty, serve over rice and with cornbread for a taste of Southern cookin'.

yield: 8 1-cup servings

2 cups dried black-eyed peas
1 Tbsp olive oil
3/4 cup finely chopped onion
8 oz turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups vegetable broth
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp pepper
2 bay leaves
1 Tbsp cider vinegar
2 14-oz cans no-salt-added diced tomatoes
10 oz mustard greens, torn into bite-sized-pieces

1. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
2. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
3. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves. Serve alone or over rice.

Carrot Bread

yield: 1 loaf

3/4 cup sliced carrots
1 1/2 cups whole wheat flour
1 tsp cinnamon
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground cloves
2/3 cup sugar
1/4 cup canola oil
1/4 cup fat-free vanilla yogurt
1 egg
1 egg white

1. Preheat oven to 350° .
2. Cook carrot in boiling water 15 minutes or until soft; drain. Process in a food processor until smooth.
3. In a medium bowl combine flour through cloves; stir with a whisk to combine. In a small bowl combine carrot puree and sugar through egg white; stir with a whisk to combine. Add carrot mixture to flour mixture, stirring just until moist.
4. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Let cool 10 minutes before cutting.

Strawberry-Almond Cream Tart

yield: 10 servings

Crust:
36 honey graham crackers (or 9 sheets)
2 Tbsp sugar
2 Tbsp butter, melted
4 tsp water

Filling:
2/3 cup 1/3-less-fat cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract

Topping:
6 cups fresh strawberries, the smaller the better!
2/3 cup sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
2 Tbsp sliced almonds, toasted

1. Preheat oven to 350° .
2. To prepare crust, place crackers in a food processor; process until crumbly. Add sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch pan with removable bottom (like a springform pan), coated with cooking spray. Press mixture into bottom and 3/4-inch up sides. Bake at 350° for 10 minutes or until lightly browned. Cool completely.
3. To prepare filling, combine cream cheese through almond extract in a medium bowl. Beat at medium speed until smooth and combined. Spread mixture evenly over bottom of tart shell.
4. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove from heat and cool to room temperature.
5. Combine 4 cups strawberries and lemon juice; toss to coat. Arrange berries, bottoms up, in a pattern over filling. Spoon approximately half of glaze evenly over berries. Reserve remaining glaze for another use (over ice cream, pound cake, pancakes, etc). Sprinkle nuts around edge. Cover and chill for 3 hours.

Black Bean, Rice, and Corn Salad

Sweet and sour, this salad is a perfect side dish on a hot summer day.

yield: 8 1/3-cup servings

1 cup water
1 tsp salt, divided
1/2 cup rice
6 Tbsp lime juice
2 Tbsp olive oil
1/4 tsp pepper
1 garlic clove, minced
1 15-oz can black beans, rinsed and drained
1 1/2 cups fresh corn kernels (or 2 ears worth)
1/2 tsp sugar

1. Combine 1 cup water and 1/2 tsp salt in a saucepan; bring to a boil. Add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Fluff with a fork.
2. Combine remaining 1/2 tsp salt, lime juice, oil, pepper, and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and sugar.

Squash-Chicken-Rice Casserole

Creamy and cheesy, this is the perfect "comfort food" dish.

yield: 6 servings

2 large cooked chicken breasts
8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked brown rice
1 cup shredded sharp cheddar cheese
1 cup sour cream
1/4 cup grated fresh Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. While zucchini mixture cooks, shred chicken with a fork.
4. Combine zucchini mixture through sour cream, 2 Tbsp Parmesan cheese, salt, pepper, and eggs in a bowl; stir gently. Stir in chicken. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.

Black Bean Burritos

yield 6 burritos

Beans:
1 1/2 Tbsp canola oil
1 cup chopped onion
3/4 cup finely chopped bell pepper
1/2 tsp brown sugar
1 1/2 tsp minced garlic
1/4 tsp pepper
1/4 tsp cumin
1 cup water
2 15-oz cans black beans, undrained
1 tsp white wine vinegar

Remaining ingredients:
3 cups cooked rice
6 tortillas
chopped tomatoes

1. Heat oil in a large pot over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender. Stir in brown sugar, garlic, pepper, and cumin; cook 1 minute, stirring constantly. Stir in water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until thickened slightly, stirring frequently. Remove from heat and stir in vinegar.
2. Top each tortilla with 1/2 cup rice, 2/3 cup beans, and as many tomatoes as desired.

Tomato Tart

yield: 8 slices

3 pounds tomatoes, cut into 1/4-inch slices
1 1/2 tsp salt, divided
1 cup fresh corn kernels (about 2 ears)
1 Tbsp lemon juice
3 Tbsp fat-free sour cream
1 1/2 cups flour
1/4 cup plus 1 Tbsp cornmeal
4 Tbsp dried basil
1/3 cup shredded Pecorino-Romano cheese
1 tsp dried oregano
2 Tbsp flour
1/4 tsp pepper

1. Arrange tomato slices in a single layer on 3 or 4 layers of paper towels; sprinkle with 1/2 tsp salt. Let stand 20 minutes; blot dry with paper towels.
2. Preheat oven to 400° .
3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, cornmeal, and 1/2 tsp salt in a large bowl; stir with a whisk. Add corn mixture; stir until a soft dough forms. Knead to work in remaining flour mixture.
4. Sprinkle 1 Tbsp cornmeal on pizza stone or counter top. Place dough on top of cornmeal and press into a circle. Using rolling pin, roll dough out to edges until you have a 14-inch circle.


5. Combine 2 Tbsp basil, cheese, and oregano. In separate bowl combine 2 Tbsp flour and 1/2 tsp salt. Arrange cheese mixture on dough, leaving a 1 and 1/2-inch border. Using a sifter, sift 1 Tbsp of the flour mixture over the cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal. Sprinkle with remaining basil and pepper. Bake at 400° for 35 minutes or until crust is brown. Let stand 10 minutes before cutting.

Pancakes

yield: 8 pancakes

1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 egg
1 Tbsp olive oil
1/2 cup blueberries (if you want blueberry pancakes)

1. In a medium bowl, combine flour through salt, stirring with a whisk. Add buttermilk, egg, and oil, stirring well with a whisk until combined.
2. Pour about 1/4 cup batter per pancake onto a griddle at medium-high heat. If you want blueberry pancakes, after you have poured the batter onto the griddle, drop blueberries onto each pancake, pressing into the batter. Cook pancakes 2-3 minutes, or until bubbles form in the batter and steam starts to rise, then flip pancakes and cook for 1-2 minutes. If you are unsure if they're done, you can poke the pancakes with a sharp knife to see if it comes out clean.

Peach and Blackberry Cobbler

yield: 8 servings

1/4 cup butter, melted and divided
3 cups sliced fresh peaches
2 cups blackberries
1 cup plus 1 Tbsp flour
1 cup sugar, divided
1/4 tsp ground ginger
1 Tbsp baking powder
1/4 tsp salt
1 cup 1% milk

1. Preheat oven to 350° .
2. Pour 2 Tbsp of the melted butter into the bottom of a 2 quart baking dish coated with cooking spray.
3. Combine peaches, blackberries, and 1 Tbsp flour in a medium bowl; toss gently. Add 1/4 cup sugar and ginger; toss gently to combine. Pour peach mixture into prepared dish. In a separate bowl combine 1 cup flour, 3/4 cup sugar, baking powder, and salt, stirring with a whisk. Add remaining 2 Tbsp butter and milk, stirring with a whisk. Pour batter evenly over fruit mixture.
4. Bake at 350° for 1 hour, 10 minutes or until golden brown.

Pizza Crust

yield: 1 12(ish)-inch crust

1/4 oz yeast
1 tsp sugar
1 cup hot (not boiling) water
2 1/2 cups flour
1/2 tsp salt
1 Tbsp olive oil

1. Put the yeast and sugar in a glass measuring cup. Add 4 Tbsp of the water and mix. Leave in a warm place for 15 minutes or until frothy.
2. In large bowl, mix the flour with the salt. Make a well in the center. Add the oil, remaining water, and yeast mixture. Mix to form dough. Turn out on floured surface. Knead until smooth. Return to bowl, cover with a damp hand towel, and let rise in a warm place until doubled in size (about 30 minutes).
3. When dough is finished rising, knead for a couple of minutes. Stretch it with you hands into the shape of your pizza stone or cookie sheet. Oil the pizza stone or cookie sheet slightly. Place the dough on it, pushing the dough out until large enough. Don't let the dough be too thick: it will rise more while cooking.
4. Top with whatever you desire and bake according to pizza directions.

Vegetable Pizza

yield: 8 slices

1 pizza crust
3 cups Ratatouille
1/2 cup part-skim ricotta cheese
1/2 tsp Kosher salt

1. Preheat oven to 500° .
2. Spread Ratatouille evenly over the pizza dough, leaving a 1/2-inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500° for 16 minutes or until crust is golden.

Ratatouille

yield: 10 1/2-cup servings

2 Tbsp olive oil
3 cups chopped onion
5 cups (1-inch) cubed peeled eggplant (about 1 pound)
2 cups (1/2-inch) cubed zucchini (about 1/2 pound)
1 cup chopped red bell pepper
1 1/2 Tbsp minced garlic (about 7 cloves)
2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp salt
1 tsp sweet smoked paprika
1/2 tsp pepper

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and pepper; cook 1 minute.

Squash-Rice Casserole

yield: 8 1-cup servings

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice
1 cup shredded sharp cheddar cheese
1 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese
1/4 cup Italian-seasoned breadcrumbs
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. Combine zucchini mixture, rice, cheddar, sour cream, 2 Tbsp Parmesan cheese, and breadcrumbs through eggs in a bowl; stir gently. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.

Chocolate Cake

Fluffy, rich, and oh-so-chocolatey, this is the best chocolate cake I've had that's made from scratch. Thanks, Cooking Light, for the inspiration.

yield: 12 servings

Cake:
1/2 cup cocoa
1/2 cup boiling water
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/3 cup butter, softened
2 tsp vanilla
1 egg
2 egg whites
1 cup buttermilk

Icing:
1 1/2 cups powdered sugar
3 Tbsp cocoa
2 Tbsp 1% milk
1 tsp butter, softened
1/2 tsp vanilla

1. Preheat oven to 350° .
2. To prepare cake, combine 1/2 cup cocoa and water in a small bowl; cool. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add egg and egg whites, beating well after each addition. Beat in cocoa/water mixture. Add four mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and beating well after each addition.
3. Pour batter into a 9x13 baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until the cake springs back when lightly touched. Cool in pan 10 minutes on wire rack.
4. To prepare icing, combine the powdered sugar and 3 Tbsp cocoa in a medium bowl, stirring well with a whisk. Add milk, butter, and vanilla; stir with a whisk until smooth. Spread over cake.