Fit And Healthy Lifestyle

The Best Gazpacho Soup Recipe to Cool Down With

YOU'LL NEED
2 cups chopped tomatoes
1 red or green bell pepper, chopped
1 medium red onion, diced
1 cup diced English cucumber
1 1⁄2 cups low-sodium V8 or other tomato juice
Juice of 1 lemon
2 Tbsp olive oil, plus more for serving
1 Tbsp white or red wine vinegar
2 cloves garlic, chopped
1 tsp salt
HOW TO MAKE IT
Combine the tomatoes, bell pepper, onion, and cucumber in a large mixing bowl and mix well.
Transfer one-fourth of the mixture to a small bowl, cover, and refrigerate.
Add the tomato juice, lemon juice, olive oil, vinegar, garlic, and salt to the vegetables in the large bowl and mix to combine.
If you have the time, it's best at this point to allow the ingredients to mingle in the fridge for an hour or two—or even overnight. (If not, simply proceed with the recipe.)
Working in batches if necessary, add the tomato juice mixture to a blender and puree, stopping just short of creating a smooth soup (a bit of texture here is nice).
If you didn't refrigerate before, place the gazpacho in the fridge for 20 or 30 minutes to cool down.
When ready to serve, divide the gazpacho among 4 or 6 bowls.
Chop the reserved vegetables on a cutting board until you have a rough salsa.
Garnish each bowl with a bit of the reserved vegetables and a drizzle of olive oil.

Appetizer meatballs made under 35 minutes

Recipe:
2/3 cup salsa
2/3 cup BBQ Sauce
1-1/2 lb. (675 g) extra-lean ground beef
1 egg
1/2 cup dry bread crumbs
Step 1
Heat oven to 425°F.
Step 2
Combine salsa and barbecue sauce; mix 1/3 cup with meat, egg, and bread crumbs just until blended.
Step 3
Shape into 48 (1-1/4-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
Step 4
Bake 12 to 15 min. or until done (160ºF). Place meatballs in the serving dish. Add remaining salsa mixture; stir to evenly coat meatballs.

Pork Paillards with Lemony Squash Salad

IngredientsIngredient Checklist
2 tablespoons fresh lemon juice
2 tablespoons finely chopped shallot (from 1 small shallot)
1 tablespoon chopped fresh thyme
1 1/2 teaspoon Dijon mustard
1 1/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
6 tablespoons olive oil, divided
1 1/4 pounds pork tenderloin, trimmed
1/2 cup all-purpose flour
6 cups spring mix lettuces
3 cups shaved yellow squash (from 1 [12-oz.] squash)
2 cups halved cherry tomatoes
1/2 cup torn fresh basil leaves
DirectionsInstructions Checklist
Step 1
Whisk together the first 4 ingredients, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper; let stand 5 minutes. Slowly whisk in 1⁄4 cup of the oil; set aside.
Step 2
Cut pork into 8 (1 1⁄2-inch-thick) slices. Place slices in 1 layer, cut side up, between 2 sheets of plastic wrap. Flatten to 1⁄4-inch thickness, using the flat side of a meat mallet. Place flour in a shallow dish. Dredge slices, 1 at a time, in flour, shaking off excess.
Step 3
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Cook 4 pork paillards in hot oil until browned on 1 side, 2 minutes. Flip, and cook for 1 more minute. Remove from skillet; cover to keep warm. Repeat with remaining oil and pork. Sprinkle with the remaining 3⁄4 teaspoon salt and 1⁄2 teaspoon pepper.
Step 4
Combine lettuces, squash, tomatoes, and basil in a large bowl. Whisk dressing to combine. Add to salad; toss gently to coat. Serve salad alongside pork.

This gravy recipe I got from my grandma and it's so simple but tasty.
Recipe:
drippings from cooked turkey
25%-less-sodium chicken broth
1/4 cup flour
black pepper
Step 1
Pour drippings (juice and fat) from the roasting pan into a heatproof fat separator or measuring cup. Let stand until fat rises to the top. Remove 1/4 cup of the fat; return to roasting pan. Discard remaining fat.
Step 2
Pour drippings into a 2- or 4-cup measuring cup. Add enough broth to measure 2 cups. Gradually add flour, stirring constantly with a whisk until well blended.
Step 3
Return drippings mixture to roasting pan placed over 2 burners. Bring to boil; simmer on medium-low heat 5 to 10 min. or until slightly thickened, stirring frequently. Stir in pepper to taste.

Every Easter Salad Needs These Three Ingredients

The Easter meal, like all holiday meals, is typically loaded with wonderfully rich dishes. This is why you need a colorful and fresh salad to add a pop of brightness to the table and balance out the glazed ham, deviled eggs, yeast rolls, coconut cake, and all that other goodness.
If you're looking for a no-fail way to make the best spring salad, try my simple formula. The "recipe" is simply three ingredients tossed together with a tangy vinaigrette. You can use a store-bought dressing or make your own by whisking two parts olive oil to one part acid (lemon juice or white wine or red wine vinegar) along with a little honey and salt and pepper to taste. When tossed in a dressing, these ingredients can stand alone, or you can use them as a jumping-off point for other add-ins like cheese or different fruits and vegetables.
Strawberries
Easter usually coincides with the start of strawberry season, when just the sight of ripe red berries is enough to make people smile. Whether pickled, simply sliced, or used in a punchy pink vinaigrette, make fresh strawberries the star of your salad.
Tender Greens
Baby greens are also coming into season and are a great match for juicy berries. Baby spinach, arugula, or mixed greens are all good options. Or, if you're not in the mood for lettuce in your salad, try a handful of torn fresh soft herbs, such as mint or basil.
Something Crunchy
Add a handful of toasted nuts, toasted bread cubes, golden goat cheese croutons, or pickled red onions (or any combination!) to give the salad some much-needed texture. Fresh rhubarb, another classic pairing with strawberries, adds a nice crunch as well.

Homemade cheese souffle.
Recipe:

2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
4 eggs, separated
1 cup shredded Cracker Barrel Old Cheddar Cheese
1/4 cup 100% Parmesan Grated Cheese
2 egg whites
1/4 tsp. cream of tartar
Step 1
Preheat oven to 375ºF. Melt butter in a small saucepan on low heat. Stir in flour. Cook 2 min. until bubbly. Gradually stir in milk with wire whisk until smooth. Stirring constantly, bring to boil on medium heat; boil 1 min. Remove from heat. Beat the 4 egg yolks slightly in a small bowl. Stir a small amount of hot mixture into yolks. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat for 1 to 2 min. or until thickened. Add cheeses; stir until melted. Set aside.
Step 2
Beat the 6 egg whites and cream of tartar in large metal or glass bowl with an electric mixer on medium speed until stiff but not dry. Fold about 1 cup of the egg whites into the sauce with a rubber spatula to lighten the sauce. Gently fold the sauce back into the remaining egg whites. Carefully pour the souffle mixture into an ungreased 2-L souffle dish or baking dish.
Step 3
Bake 20 min. or until puffed and set.

chicken bacon lettuce tomato salad

Recipe:
8 cups chopped romaine lettuce
1 cup halved cherry tomatoes
1/2 cup fully cooked bacon pieces
2 cups shredded cooked chicken
1/4 cup Rancher's Choice Dressing
1/3 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
Step 1
Layer half of each ingredient in a large serving bowl. Repeat layers.
Step 2
Refrigerate for 4 hours.
Step 3
Toss just before serving.

Easy shrimp pasta with creamy tomato and basil sauce served over fettuccine.

Recipe:
1/3 cup Balsamic Vinaigrette Dressing
1 lb. shrimp, cleaned
1 can (19 fl oz/ 540 mL) diced tomatoes, undrained
1/2 cup fresh basil leaves, chopped, divided
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cut up
450 g (1/2 of 900-g pkg.) fettuccine, cooked, drained
1/4 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese
Step 1
Pour dressing over shrimp in small bowl; refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade.
Step 2
Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove from skillet, using slotted spoon; cover to keep warm. Set aside.
Step 3
Add tomatoes and half of the basil to same skillet; cook and stir 3 min. Stir in cream cheese until well blended. Add shrimp; cook until heated through, stirring occasionally.
Step 4
Place hot fettuccine on large serving platter. Top with the shrimp sauce. Sprinkle with remaining basil and the shredded cheese.

Amla Benefits

Salsa chicken wrap with pineapple inside. the perfect pairing of salsa and chicken

Recipe:
2 cups finely chopped fresh pineapple
1/4 cup finely chopped red onions
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped jalapeño peppers
1 Tbsp. lime juice
2 cups shredded cooked chicken
1/4 cup Zesty Italian Dressing
125 g (1/2 of 250-g) Philadelphia Brick Cream Cheese, softened
2 Tbsp. salsa
4 large flour tortillas
4 leaf lettuce leaves
1 large tomato, cut into 8 thin slices, halved
Step 1
Combine the first 5 ingredients.
Step 2
Toss chicken with dressing. Mix cream cheese and salsa until blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.
Step 3
Serve with remaining pineapple mixture.

This cheddar and chicken club tastes better than a takeout sandwich.

Recipe:
1 Tbsp. Miracle Whip Calorie-Wise Spread
1 ciabatta sandwich bun, split
1 cup torn lettuce
1 Cracker Barrel Medium Cheddar Cheese Slice
40 g sliced deli chicken breast
2 slices tomato
1 slice cooked bacon
Step 1
Spread Miracle Whip onto the bottom half of the bun.
Step 2
Fill with remaining ingredients.

Mediterranean Chicken Bowls

Ingredients
1 lb. boneless, skinless chicken breasts, cut into 1 1/2-in. pieces
1 tbsp. olive oil
1 tsp. dried oregano
1 tsp. ground sumac
Kosher salt and pepper
1-pint grape or cherry tomatoes
1 medium onion, roughly chopped
1 c. couscous
1 tsp. grated lemon zest plus 1 Tbsp lemon juice, plus lemon wedges for serving
1/4 c. fresh dill, divided
Crumbled feta, for serving
Directions
In a large bowl, toss chicken with oil, then oregano, sumac, and ½ tsp each salt and pepper. Add tomatoes and onion and toss to combine.
Arrange in even layer in air fryer basket and air-fry at 400°F, shaking the basket occasionally, until chicken is golden brown and cooked through, 15 to 20 minutes.
Meanwhile, toss couscous with lemon zest and prepare per package directions. Fluff with a fork and fold in lemon juice and 2 tablespoons dill.
Serve chicken and vegetables over couscous, spooning any juices collected at bottom of the air fryer over top. Sprinkle with remaining dill and feta and serve with lemon wedges if desired.

Baked Apple and Cranberries

Ingredients
1 baking apple (try Golden Delicious, Granny Smith, Jonathan, or Braeburn)
cinnamon to taste
1 Tablespoon dried cranberries
1 teaspoon packed brown sugar
½ teaspoon margarine or butter
Directions
Wash hands with soap and water.
Wash the apple and remove the core (seed area), leaving the bottom to hold in the filling.
Peel a small band of skin from around the top of the apple.
Place the apple in a microwave-safe container.
Sprinkle cinnamon around the top of the apple and into the hole.
Fill the center of the apple with cranberries, pressing down if needed.
Top the cranberries with brown sugar and margarine or butter.
Cover loosely with wax paper.
Microwave on high for about 2 1/2 minutes or until apple is soft when poked through the center hole with a fork. Cool slightly.
Refrigerate leftovers within 2 hours.

this Spanish omelet is perfect for lunch, brunch or a light supper.

Recipe:
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1/4 cup Zesty Italian Dressing
1 lb. (450 g) baking potatoes (about 3), cooked, finely chopped
1 pkg. (175 g) ham steak, chopped
6 eggs
1/2 cup milk
125 g (1/2 of 250-g pkg.) Velveeta Process Cheese Product, cut into 1/2-inch cubes
1/2 cup chopped fresh cilantro
Step 1
Heat oven to 350°F.
Step 2
Cook and stir peppers, onions, and garlic in dressing in large ovenproof skillet on medium heat 5 min. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover the bottom of skillet; top with ham.
Step 3
Beat eggs and milk with whisk until blended; pour over ham. Cover with Velveeta.
Step 4
Bake 20 min. or until center is set; top with cilantro.

Baked Cauliflower Tots

Ingredients
2 cups grated or finely chopped cauliflower rice (about half a medium head)
1 egg
3 Tablespoons flour
¼ cup grated cheddar cheese
¼ teaspoon salt

Directions
Wash hands with soap and water.
Preheat oven to 400 degrees F.
Lightly grease a baking sheet.
In a medium bowl, combine all ingredients and mix well.
Press mixture together to make about 15 small balls or logs and put them on the baking sheet with space between each one.
Bake for 20 minutes or until cooked through. For extra crispy tots, broil for an extra 2 minutes. Watch closely to avoid burning.
Refrigerate leftovers within 2 hours.

Cheesy vegetable soup.
Recipe:
4 cups frozen broccoli, cauliflower, and carrot blend
2 cups water
1 can (10 fl oz/298 mL) 25%-less-sodium chicken broth
3/4 cup Cheez Whiz Cheese Spread
Step 1
Bring vegetables, water, and broth to boil in a large covered saucepan; simmer on low heat for 10 min. or until vegetables are tender.
Step 2
Mash vegetables to desired consistency.
Step 3
Stir in Cheez Whiz; cook 1 min. or until Cheez Whiz is melted and soup is heated through, stirring frequently.

Pan-fried fish with creamy lemon sauce

Recipe:
2 tilapia fillets (1/2 lb./225 g)
1 Tbsp. flour
2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
1/4 cup 25%-less-sodium chicken broth
1 Tbsp. lemon juice
2 Tbsp. Philadelphia Light Cream Cheese Product
1 Tbsp. chopped fresh parsley
Step 1
Coat fish evenly with flour.
Step 2
Heat dressing in a medium skillet over medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with a fork. Remove from skillet; cover to keep warm.
Step 3
Add chicken broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with a whisk. Add cream cheese product; cook and stir 1 min. or until cream cheese is completely melted and sauce is well blended. Pour over fish; sprinkle with parsley.

Spicy chili topped with shredded cheese.

Recipe:
1 lb. (450 g) extra lean ground beef
1 small onion, chopped
1/2 cup green peppers, chopped
1 can (19 fl oz./540 mL) kidney beans, drained, rinsed
1 can (19 fl oz./540 mL) whole tomatoes, undrained
1 can (213 mL) tomato sauce
1 Tbsp. chili powder
1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
Step 1
Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until tender.
Step 2
Add beans, tomatoes, tomato sauce, and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min., stirring occasionally.
Step 3
Sprinkle 1 Tbsp. cheese onto the bottom of each of six soup bowls; top with chili and remaining cheese.

Barbeque caesar pork ribs.
Recipe:

1 lb. pork baby back ribs
1/2 cup Extra Virgin Olive Oil Caesar Vinaigrette Dressing
1/4 cup lemon juice
1/2 cup chicken Rib BBQ Sauce
Step 1
Cut rib rack crosswise in half; place both halves in a large resealable plastic bag. Add dressing and lemon juice; seal bag. Turn bag over several times to evenly coat ribs with the dressing mixture. Refrigerate for at least 1 hour or overnight to marinate.
Step 2
Preheat barbecue to low heat. Remove ribs from marinade; discard marinade.
Step 3
Grill ribs for 30 min. or until cooked through, turning and brushing occasionally with the barbecue sauce.

Creamy cauliflower mash for those conscious of carbs

Recipe:
7 cups small cauliflower florets (about 1 small head), chopped
1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
1/3 cup Parmesan Light Grated Cheese
Step 1
Cook cauliflower in a pan of boiling water 15 min. or until tender; drain well.
Step 2
Pat cauliflower dry with paper towels; place in a food processor.
Step 3
Add remaining ingredients; process until smooth.

This simple balsamic salad is great with any meal.

Recipe:
2 cups torn mixed salad greens
1/2 cup grape tomatoes
1/4 cup cubed Cracker Barrel Mozzarella Cheese (1/4 inch)
2 Tbsp. Balsamic Vinaigrette Dressing
Step 1
Toss greens with tomatoes and cheese in a bowl.
Step 2
Add dressing; mix lightly.
Step 3
Serve immediately.

Tomato and cheese pizza for a savory dinner

Recipe:
1/4 Perfect Parmesan Pizza Dough
1/3 cup Sun-Dried Tomato & Oregano Dressing, divided
1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese, divided
1-1/2 tomatoes
Step 1
Heat oven to 450ºF.
Step 2
Roll Perfect Parmesan Pizza Dough into a 12-inch circle on a lightly floured surface. Transfer to a baking sheet sprayed with cooking spray. Spread with 1/4 cup dressing; sprinkle with 1 cup cheese.
Step 3
Toss tomatoes with remaining dressing; spread over pizza.
Step 4
Bake 18 to 20 min. or until cheese is melted and the edge of crust is golden brown, topping with remaining cheese after 10 min

Berry pomegranate chocolate smoothie

Recipe:
3/4 cup almond milk
1/4 cup plain nonfat Greek-style yogurt
2 tsp. unsweetened cocoa powder
1 small banana
1 squeeze MiO Liquid Water Enhancer Berry Pomegranate
1 cup ice cubes
Step 1
Blend all ingredients except ice in blender until smooth.
Step 2
Add ice; blend on high speed until thickened.
Step 3
Serve immediately.

Oven-roasted Spatchcock chicken

Recipe:
3/4 cup Italian Dressing
3 cloves garlic, minced
1 Tbsp. chopped fresh rosemary
2 lb. (900 g) red potatoes (about 6), cut into wedges
1 whole chicken (3 lb./1.4 kg)
Step 1
Heat oven to 450ºF.
Step 2
Mix dressing, garlic, and rosemary until blended. Place potatoes in a large bowl. Add 1/4 cup dressing mixture; toss to evenly coat potatoes. Spread into a single layer on a foil-covered rimmed baking sheet.
Step 3
Use kitchen shears or sharp knives to spatchcock the chicken. (See tip.) Open chicken butterfly-style; place, skin side up, on separate foil-covered rimmed baking sheet. Brush chicken, on and under the skin, with the remaining dressing mixture.
Step 4
Bake chicken and potatoes 30 min., placing potatoes on the top rack. Reduce oven temperature to 400ºF. Bake an additional 15 min. or until chicken is done (165ºF) and potatoes are tender.

rosemary roasted chicken and potatoes.

Recipe:
175 g (3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese softened
2 tsp. dried rosemary leaves, divided
1 tsp. pepper, divided
1 whole chicken (3-1/2 lb./1.6 kg)
6 Tbsp. Zesty Italian Dressing, divided
2 lb. (900 g) red potatoes (about 4), cut into 1-inch chunks
6 slices bacon, cooked, crumbled
2 green onions, sliced
Step 1
Heat oven to 375°F.
Step 2
Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at the neck of a chicken, use the handle of a wooden spoon or fingers to carefully separate the skin from the meat of the breast, thighs, and legs, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the chicken mixtures out to thighs and legs. Place chicken in a shallow pan. Brush with 2 Tbsp. of the dressing.
Step 3
Toss potatoes with remaining dressing, rosemary, and pepper in a separate 13x9-inch pan. Bake chicken and potatoes 1 hour 15 min. or until chicken is done (170ºF), stirring potatoes every 30 min.
Step 4
Transfer chicken to a large serving dish, reserving juices in a pan. Cover chicken; let stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around the chicken in dish. Slice chicken. Skim fat from chicken drippings in pan; discard. Drizzle drippings over chicken and vegetables.

Ham and cheddar baguette sandwich

Recipe:
2 Tbsp. Heinz Dijon Mustard
2 Tbsp. Kraft Creamy Poppyseed Dressing
1 baguette (300 g), cut crosswise into 4 pieces, split
4 Cracker Barrel Medium Cheddar Cheese Slices
1/4 lb. (115 g) sliced deli smoked ham
1 cup tightly packed torn salad greens
Step 1
Mix mustard and dressing until blended; spread onto cut sides of baguette pieces.
Step 2
Fill with remaining ingredients.

Grilled salmon with herb sauce.
Recipe:

2 Tbsp. Greek with Feta and Oregano Dressing, divided
2 salmon fillets (4 oz. each)
1/4 cup sour cream
3 Tbsp. finely chopped cilantro
1 small clove garlic, minced
Step 1
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in a shallow plate. Place salmon, skin side up, in dressing to coat.
Step 2
Meanwhile, mix the remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve.
Step 3
Place salmon, skin side down, on the grill. Cover grill. Grill 10 min. or until salmon flakes easily with a fork. Serve topped with sour cream mixture.

Tomato and Yellow Zucchini Risotto

INGREDIENTS
4 yellow or green zucchini
5 tablespoons extra-virgin olive oil, divided, plus more for serving
1 garlic clove, finely sliced
5½ ounces (150g) baby plum tomatoes, halved
2 celery sticks, finely chopped
1 red onion, finely chopped
12 ounces (350g) Carnaroli risotto rice
3½ ounces (100ml) dry white wine
10½ ounces (300g) tomato passata (or substitute purée)
6½ cups (52 ounces/1.5L) hot vegetable stock
10 basil leaves
Sea salt and freshly ground black pepper
1. Preheat the oven to 300°F.
2. Slice the zucchini into ½-inch rounds, then place 3 rounds on top of each other and cut to create ½-inch matchsticks. Repeat until all the zucchini is sliced. Heat a saucepan over medium heat and add 2 tablespoons of olive oil. Add the zucchini and garlic and season with salt. Place the lid on the pan and cook, stirring occasionally, for 8 to 10 minutes. Remove the lid and let the moisture in the pan evaporate, stirring occasionally, until the zucchini starts to caramelize about 5 minutes. Remove from the heat and set aside.
3. Toss the tomatoes with 1 tablespoon of olive oil. Line a baking sheet with parchment paper, and arrange the tomatoes in a single layer on top. Bake until soft, 12 to 15 minutes, then remove from the oven and set aside.
4. Heat a large saucepan over medium heat. Add the remaining olive oil and the celery and onion. Cook for about 3 minutes, then add the rice and cook until the rice absorbs the oil and goes translucent, about 3 minutes more. Add the wine and cook until absorbed, then add the passata. Gradually start adding the stock, a ladleful at a time, stirring and cooking until all the liquid absorbs before adding more, until the rice still has bite but is not crunchy, 12 to 15 minutes. The risotto should be very wet at this stage—almost soupy.
5. Add half the cooked zucchini and cook for a further 5 to 6 minutes, then add the remaining zucchini, along with the roasted tomatoes and basil. Taste for seasoning, then place a tight-fitting lid on the pan and turn off the heat. Leave for 2 minutes, then remove the lid and give the risotto a good stir. Serve topped with black pepper and an extra drizzle of olive oil.

CHICKEN, ZUCCHINI, AND MOZZARELLA BURGERS

Ingredients
1 medium zucchini, grated
3/4 pound ground chicken
1/4 cup mozzarella, finely diced
1 1/2 teaspoons TABASCO Chipotle Sauce
4 mini ciabatta buns (or other burger buns)
4 sunny-side-up fried eggs
Kosher salt
Freshly ground black pepper
Instructions
Place grated zucchini in a colander and sprinkle with 1/2 teaspoon Kosher salt. Let sit for 15 minutes to drain, then wrap zucchini in a few paper towels and wring out as much water as possible.
Place zucchini in a medium mixing bowl with ground chicken, mozzarella, and Chipotle Tabasco. Season with Kosher salt and freshly ground black pepper. Mix until fully combined and form into 4 patties. Refrigerate for several hours (up to overnight) or place in the freezer for 1-2 hours to help patties firm up.
Preheat grill over medium heat and lightly oil grill grates to prevent burgers from sticking. Grill burgers for 4-5 minutes per side, until golden brown and cooked through.
Place burgers on buns and top with a sunny-side-up egg. Sq**rt some extra Chipotle Tabasco on your burgers for a spicy bite. Devour immediately.

Delicious and silky asparagus soup

Recipe:
3 Tbsp. non-hydrogenated margarine
1 leek, white, and light green parts sliced
1 large clove garlic, minced
1 lb. (450 g) fresh asparagus spears, cut into thirds
1 cup 25%-less-sodium chicken broth
1 cup water
1/2 tsp. pepper
1/2 cup Philadelphia Chive & Onion Cream Cheese Product
1/4 cup milk
Step 1
Melt margarine in a medium saucepan on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Stir in garlic; cook and stir 2 min. Add asparagus, broth, water, and pepper; stir. Simmer on medium-low heat 5 min. or until asparagus is crisp-tender.
Step 2
Meanwhile, mix cream cheese products and milk until blended.
Step 3
Process asparagus mixture in the food processor until smooth. Pour into 4 soup bowls. Add cream cheese mixture; swirl gently with a spoon.

Use food as medicine! 🥒

Cavolo nero, pea & pancetta frittata

Ingredients
300g sweet potato fries
1 tsp olive oil
77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
100g thick cut cavolo nero
100g frozen peas
5g basil, stalks finely chopped, leaves left whole
5 British Blacktail Medium Free Range Eggs
50g drained low-fat mozzarella, torn
Method
1. Preheat the oven to 200°C, gas mark 6. Add the fries to a nonstick baking tray and bake for 22-25 minutes, turning halfway through cooking. Add the oil to a 20cm, nonstick, oven-proof frying pan over
medium heat. Once hot, add the pancetta and fry for 3 minutes, then add the cavolo nero, frozen peas, and basil stalks, mixing and frying for another 5 minutes.
2. Whisk the eggs in a bowl, season, add to the pan then leave to cool and set for 8 minutes. Change the oven setting to grill and place the fries on the bottom shelf to keep warm.
3. Sprinkle half the basil leaves on top of the frittata, followed by the torn mozzarella, then place the frittata pan on the top shelf under the grill and cook for 3-5 minutes, until the egg has set and the mozzarella is melted and golden. Remove from the oven and sit for a minute before transferring to aboard. Garnish with the remaining basil, then slice and serve with the fries.

Maldivian mas huni

Ingredients
Method
1 small red onion, finely diced (approx. 1/2 cup)
1 red chili, finely diced
Juice and zest of 2 limes
Salt- to taste
2 cans pole & line skipjack tuna (approx. 2 cups)
1 cup freshly grated coconut (or desiccated) - rehydrate desiccated coconut in a bowl by covering with hot water and/or coconut milk for at least 10 minutes (or overnight)
To serve:
Traditional 'roti' flatbread or baby gem lettuce 'boats'
Coriander leaves, chopped
(Enough for 6 as canapes, 4 as an appetizer or 2 as a larger meal)
1. Crush the onion and chili together in a bowl, add the lime juice, zest, and salt, and mix.
2. Flake the tuna into the bowl, then add the coconut and mix well.
3. Leave the flavors to develop for a while.
4. Spoon the mixture into roti or individual baby lettuce leaves.
5. Sprinkle with coriander to garnish (optional, not traditional).

Homemade chicken pot pie.
Recipe:

2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
2 cups chopped cooked chicken breasts
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1/2 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
1 cup flour
2 tsp. Magic Baking Powder
1/2 cup Philadelphia Cream Cheese Product
1/4 cup milk
Step 1
Heat oven to 400°F.
Step 2
Combine vegetables, chicken, and soup; spoon into 4 (2-cup) ovenproof bowls. Top with cheddar.
Step 3
Mix flour and baking powder in a medium bowl. Cut in cream cheese product with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk with a fork until the mixture forms a dough.
Step 4
Divide dough into 4 balls. Pat each into a 5-inch circle on a lightly floured surface. Prick several times with a fork to allow steam to escape.
Step 5
Place dough rounds on top of the chicken mixture. Bake 25 to 30 min. or until crusts are golden brown and the chicken mixture is hot and bubbly.

Chickpea purée, stir-fried fennel, almonds & date molasses

Ingredients
400g can Essential Chickpeas (not drained)
1 clove garlic, chopped
1 tsp Bart Baharat
15g flaked almonds
4 tsp olive oil
1 large fennel, sliced thinly widthways
½ bunch salad onions, sliced
5g coriander, chopped
2 pitted Medjool or other plump dates, sliced
2-4 tsp date molasses
Method
1. Pour the whole can of chickpeas (and water) into a saucepan with garlic, baharat spice, and a pinch of salt. Cover, then heat gently for 8-10 minutes. Meanwhile, heat the almonds in a dry frying pan until lightly toasted, then tip out onto a plate.
2. Return the frying pan to heat and warm the oil. Fry the fennel over a very gentle heat for 10 minutes, stirring occasionally until softened and beginning to color. Add the salad onions and coriander and cook for a further 2 minutes.
3. Blend the chickpeas and liquid and return to the pan briefly to heat through. Spread over 2 plates, top with the fennel, almonds, and dates
and drizzle with date molasses, to taste.

Baked Crab Cakes With Mango-Avocado Salsa Recipe

YOU'LL NEED
1 can (16 oz) jumbo lump crab meat
2 Tbsp minced jalapeño
2 scallions, chopped
1⁄2 cup minced red bell pepper
1 egg, lightly beaten
2 tsp Dijon mustard
Juice of 1 lemon
1⁄4 tsp Old Bay seasoning
1⁄2 tsp salt
3⁄4 cup bread crumbs
Mango-avocado salsa (You can make your own at home using 1 mango, 1 avocado, 1⁄2 finely chopped red onion, the juice of 1 lime, chopped fresh cilantro, and salt and black pepper. Don't love mangoes? Improvise healthy tartar by mixing equal parts mayo and plain yogurt with chopped pickles, capers, and fresh lemon juice instead.)
HOW TO MAKE IT
Preheat the oven to 425°F.
Gently mix everything but 1⁄2 cup of the bread crumbs. Using your hands, loosely form the crab mixture into 8 patties.
Spread the remaining bread crumbs on a plate and roll each crab cake over the crumbs to lightly and evenly coat.
As the cakes are formed, place them on a non-stick baking sheet or in a baking dish coated with non-stick cooking spray.
If the patties are misshaped, use the palm of your hand to press them down into an evenly shaped disk, the size of a small hockey puck.
Bake until golden brown on the outside, 12 to 15 minutes. Serve with a scoop of mango-avocado salsa.