Eggplant & Sausage Linguine

INGREDIENTS:

• Olive oil cooking spray

• 1 1/4 lb eggplant, cut into 3/4-inch cubes

• Fresh ground black pepper, to taste

• 8 oz whole-wheat linguine

• 1/2 onion, chopped

• 8 oz all-natural deli-fresh turkey sausage, casing cut open and meat crumbled

• 1/2 tsp dried oregano

• 1/4 tsp red pepper flakes

• 2 cloves garlic, chopped

• 1 1/2 cups chopped tomatoes

• 1/4 cup unsweetened golden raisins

• 1 tbsp capers, rinsed and drained

• 2 tbsp red wine vinegar

• 1/3 packed cup parsley, chopped

• Sea salt, to taste, optional

• 1/2 cup low-fat ricotta cheese

PREPARATION:

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray; add eggplant in a single layer. Coat eggplant with cooking spray and season with black pepper. Bake for 20 to 25 minutes, until tender and lightly browned, stirring once or twice. Remove from oven and set aside.

2. Meanwhile, cook linguine according to package directions. Drain and set aside.

3. Coat a large skillet with cooking spray and heat on medium-high. Add onion and sausage and cook, stirring frequently, until sausage is cooked through, about 8 minutes. Add oregano, red pepper flakes and garlic and cook for 1 more minute. Add tomatoes and bring to a simmer, then reduce heat to medium. Stir in eggplant, raisins and capers and simmer until thickened slightly, 5 to 7 minutes. Stir in vinegar and all but 1 tbsp parsley. If desired, season with salt and black pepper.

4. Return linguine to pot it was cooked in and place on low heat. Immediately add eggplant-sausage mixture and mix well. Divide among 4 bowls and top each with 2 tbsp ricotta. Sprinkle evenly with remaining 1 tbsp parsley and serve.

Crisp Cucumber Salsa

INGREDIENTS:

• 2 cups finely chopped cucumber, peeled and seeded

• 1/2 cup finely chopped seeded tomato

• 1/4 cup chopped red onion

• 2 tablespoons minced fresh parsley

• 1 jalapeno pepper, seeded and chopped

• 4-1/2 teaspoons minced fresh cilantro

• 1 garlic clove, minced

• 1/4 cup reduced-fat sour cream

• 1-1/2 teaspoons lemon juice

• 1-1/2 teaspoons lime juice

• 1/4 teaspoon ground cumin

• 1/4 teaspoon seasoned salt

• Tortilla chips

PREPARATION:

1. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

2. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Pork Stir-Fry with Green Beans and Peanuts

INGREDIENTS:

• 12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips

• 4 tablespoons soy sauce (tamari for gluten free)

• 1 1/2 tablespoons honey

• 2 garlic cloves, minced

• 1/4 teaspoon dried crushed red pepper

• 3/4 pound green beans, trimmed, cut into 1 1/2-inch lengths

• 1 cup matchstick-size strips peeled carrots (about 2 medium)

• 2 tablespoons canola oil

• 1 tablespoon minced peeled fresh ginger

• 3 green onions, thinly sliced

• 1/4 cup finely chopped lightly salted dry-roasted peanuts

PREPARATION:

1. Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

Turkey Zucchini Sliders with Beet Tzatziki

INGREDIENTS:

• 1 small red or golden beet, trimmed, peeled and grated

• 1 cup plain Greek yogurt (not nonfat), divided

• 1½ tsp minced garlic, divided

• 1 tsp dried dill

• 1/2 tsp fresh ground black pepper, divided

• 1 lb lean ground turkey

• 1/2 small yellow or white onion, grated (1/3 cup grated)

• 1/2 small zucchini, trimmed and grated (1/2 cup grated)

• 1 tsp dried oregano

• 1/4 tsp sea salt

• Olive oil cooking spray

• 8 whole-grain slider buns, toasted

PREPARATION:

1. Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.

2. In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.

3. Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.

Sage Chicken & Roasted Root Vegetables with Honey Mustard Sauce

INGREDIENTS:

• 1/2 tsp sea salt

• 1/2 tsp ground black pepper

• 3 cloves garlic, minced plus 3 whole cloves, divided

• 1/3 cup fresh sage leaves, minced

• 1/3 cup minced shallots

• 1 tsp safflower oil

• 1 5-lb whole chicken, giblets removed

• 1 lemon, halved

ROASTED VEGETABLES:

• 1 lb turnips, peeled, trimmed and chopped in 3/4-inch pieces

• 4 carrots, peeled and chopped

• 1 1/2 tbsp garlic powder

• 1 tbsp safflower oil

• 3/4 tsp fresh ground black pepper

• 1/4 tsp sea salt

• Juice of 1 lemon

• 2 tbsp Dijon mustard

• 2 tsp raw honey

• 1/4 cup chopped fresh chives

PREPARATION:

1. Preheat oven to 425°F. In a small bowl combine 1/2 tsp salt, 1/2 tsp pepper, minced garlic, sage, shallots and 1 tsp oil. Pat chicken dry with paper towels. Using a sharp knife, gently loosen chicken skin. Use your fingers to spread seasoning mixture under skin. Stuff whole garlic cloves and lemon halves inside chicken cavity. Tie ends of legs together with twine. Place chicken, breast side up, on a rack in a roasting pan. Roast, uncovered, until temperature reaches 165°F when tested with a food thermometer in thickest part, about 1 1/2 hours.

2. Meanwhile, place turnips and carrots in a large resealable plastic bag; add garlic powder, 1 tbsp oil, 3/4 tsp pepper, 1/4 tsp salt and lemon juice. Seal bag and shake until vegetables are coated.

3. On a foil-lined baking pan, spread vegetables in an even layer. During last 20 minutes of chicken roasting time, place pan with vegetables in oven. Meanwhile, in a small bowl, combine mustard and honey.

4. Remove chicken from oven and cover with foil; set aside for 15 minutes. Continue roasting vegetables for a total of 35 minutes. In last 5 minutes of roasting, sprinkle chives over vegetables.

5. Transfer chicken to a cutting board to carve. Transfer vegetables to a bowl; drizzle in mustard mixture and toss.