Recipe manic

Ingredients : 1 1/4 cups fat-free Greek-style yogurt  2 tablespoons all-purpose flour 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small) 1 1/4 cups (5 ounces) shredded Gruyère cheese 1/3 cup butter, melted  1/4 cup chopped fresh chives 1 1/4 teaspoons salt  1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated whole nutmeg 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida) 8 large eggs  Chopped fresh chives (optional) Freshly ground black pepper (optional) Directions : 1. Preheat oven to 400°. 2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1...

Ingredients  2 dried ancho chiles, stemmed and seeded 2 cups water 2 teaspoons olive oil 1 cup chopped yellow onion 5 garlic cloves, sliced 1/4 teaspoon kosher salt 2 cups organic vegetable broth 2 tablespoons chopped fresh oregano 2 tablespoons no-salt-added tomato paste 1/2 teaspoon ground cumin 1 tablespoon fresh lime juice 1/8 teaspoon ground red pepper 1 (15-ounce) can black beans, rinsed and drained 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese 3 thinly sliced green onions 12 (6-inch) corn tortillas 6 tablespoons light sour cream Directions : 1. Preheat oven to 400°. 2. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid. 3. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until ...

Ingredients  Salsa 1/4 cup halved grape tomatoes  1 tablespoon fresh lime juice 1 serrano chile, minced Burgers: 1 1/2 cups water 1/2 cup dried lentils Cooking spray 1 cup chopped onion  1/4 cup grated carrot 2 teaspoons minced garlic 2 tablespoons tomato paste 1 1/2 teaspoons ground cumin 3/4 teaspoon dried oregano 1/2 teaspoon chili powder 3/4 teaspoon salt 3/4 cup cooked pearl barley 1/2 cup panko (Japanese breadcrumbs) 1/4 cup finely chopped fresh parsley 1/2 teaspoon coarsely ground black pepper 2 large egg whites  1 large egg  3 tablespoons canola oil Directions : 1. To prepare salsa, combine first 6 ingredients; cover and refrigerate. 2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add proce...

Ingredients : Meat loaf: 1 large red bell pepper 1 large green bell pepper  2 pounds cremini mushrooms, coarsely chopped 1 tablespoon olive oil 1 cup 1/2-inch asparagus pieces  1/2 cup chopped red onion 1 cup panko (Japanese breadcrumbs) 1 cup chopped walnuts, toasted  2 tablespoons chopped fresh basil 1 tablespoon ketchup $ 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces fresh Parmigiano-Reggiano cheese, grated 2 large eggs, lightly beaten Topping: 2 tablespoons ketchup 1 tablespoon vodka or vegetable 1/4 teaspoon Dijon mustard Directions 1. Preheat broiler to high. 2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell pe...

Ingredients :  2 cups uncooked penne or mostaccioli (tube-shaped pasta)  12 asparagus spears  12 cherry tomatoes  4 tablespoons extra-virgin olive oil, divided 3/8 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 tablespoon minced shallots 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon dried herbes de Provence 1 1/2 teaspoons honey 1/2 cup pitted kalamata olives, halved 2 cups baby arugula 1/2 cup (2 ounces) crumbled goat cheese  Directions :  1. Preheat oven to 400°. 2. Cook pasta according to package directions, omitting salt and fat; drain and set aside. 3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back i...