Butternut Squash, Barley, and Feta Bake

You can use pre-cut butternut squash to save time.

2 small butternut squash
1 T olive oil
1 small onion, diced
1 rib celery, diced
1 green bell pepper, seeded and diced
1/2 t red pepper flakes
3/4 c. quick-cooking barley
1-3/4 c vegetable broth
1 T chopped fresh sage or 1 t dried
1 T chopped fresh parsley or 1 t dried
Salt and pepper to taste
4 oz FF feta cheese, crumbled

Bring a large pot of water to a boil. Slice the squash in half lengthwise, scoop out the seeds and boil squash until just tender, about 20 minutes. Remove from the water and let cool until you can handle them. Use a small, sharp knife to cut the skin away from the flesh. Cut the flesh into 1/2″ pieces and discard the peel. Preheat oven to 350F. Heat the olive oil in a large skillet or saucepan over medium heat. Saute onion, celery and bell pepper until soft, about 5 minutes. Add red pepper flakes, barley and vegetable broth. Cover and cook 5 minutes. Add diced squash, sage and parsley and cook an additional 5 minutes, until squash and barley are tender. Season to taste with salt and pepper. Transfer vegetable mixture to a lightly oiled 2-qt baking dish. Top with crumbled feta. Bake, uncovered, until cheese is golden brown, about 25-30 minutes.

-The Charlotte Observer

Black Bean Soup

I prefer to use a potato masher instead of the food processor, and it has a homemade texture.

1 lb. boneless pork chop, cut into ½” pieces
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 1/2 c. vegetable (or chicken) stock
3 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1/4 t ground black pepper
1 (14.5 ounce) can diced tomatoes
1 pkg. frozen spinach, thawed

In large saucepan, brown meat; add onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add stock, 1 1/2 cans of the beans, corn, and spinach; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Crockpot BBQ Pork

This is my very favorite BBQ recipe! You can use chicken breasts if you prefer.

1 c ketchup
1 can Diet Coke
1 onion, diced
1 boneless pork tenderloin

Mix all ingredients except tenderloin. Place tenderloin in bottom of crock pot and pour mixture over it. Double the mixture if you have an especially large tenderloin; the tenderloin should be nearly covered or completely submerged. Cook on low for 8 hours. Shred with a fork.

Ratatouille Bake

This is a great vegetarian main dish. To lighten this recipe, use fat free feta cheese.

2 t olive oil
2 c. diced peeled eggplant
2 c. sliced zucchini
1 1/2 c. diced onion
1 c. diced red bell pepper
2 t dried oregano
2 t dried basil
1/2 t crushed red pepper
1 1/2 c. uncooked long-grain rice
1 (14.5-ounce) can diced tomatoes
1 (14 1/2-ounce) can vegetable broth
1 1/2 c. (6 ounces) crumbled feta cheese
1 (15 1/2-ounce) can chickpeas, drained

Preheat oven to 375°. Heat oil in Dutch oven over medium-high heat. Add eggplant and next 6 ingredients (eggplant through red pepper); saute 1 minute. Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.

-Adapted from Cooking Light

Chicken Burgers with Peanut Sauce

This is an Asian-themed variation of the typical hamburger.

1/2 c. finely chopped scallions
1 T chili paste
2 t grated peeled fresh ginger
2 t soy sauce
1 lb. ground chicken
2 T peanut butter
2 T soy sauce
1 1/2 t dark sesame oil
1 t water
1 t rice vinegar
1 garlic clove, minced

Mix together first 5 ingredients (scallions through chicken) and form 4 patties. Cook on an indoor or outdoor grill until done. Combine next 6 ingredients (peanut butter through garlic) and whisk together. Serve burgers topped with sauce.

-Adapted from Cooking Light

Apple Cake

This is the original recipe, but you can substitute 2/3 c. applesauce for 1/2 c. of the oil.

3 c. flour
2 c. sugar
1 t baking soda
2 t cinnamon
4 c. cubed apples
1 c. oil
2 eggs, well beaten

Sift dry ingredients together, add apples and mix until coated. Add oil and eggs. Mix well just until moistened. Spoon into greased and floured 10″ tube or bundt pan. Bake at 350 for 1:00 – 1:15. Remove from oven, and let stand for 10 minutes in pan before removing. Cool completely, and store loosely covered.

Ham and Lentil Salad

This salad could easily be served as a main dish. It is a great way to use leftover ham.

1 c. dried lentils
1/2 c. fat free sour cream
2 T Dijon mustard
2 T fat-free milk
1 T white wine vinegar
1 t chopped fresh or 1/4 t dried thyme
1/4 t black pepper
1 1/3 c. chopped cooked ham
3/4 c. chopped celery
3/4 c. chopped red onion

Place the lentils in a large saucepan, and cover with water to 2 inches above lentils. Bring lentils to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well.
Combine sour cream and next 5 ingredients (sour cream through pepper) in a large bowl. Add lentils, ham, celery, and onion, and toss well.

-Cooking Light

Basil-Tomato Tart

This is a late summer favorite in my family, when local tomatoes are at their peak.

1/2 of a 15 oz. pkg refrigerated unbaked pie crust (1 crust)
1 1/2 c. shredded mozzarella cheese
5 Roma or 4 medium tomatoes
1 c. loosely packed basil leaves
4 cloves garlic
1/2 c. mayonnaise
1/4 c. grated Parmesan

Unfold pie crust according to package directions. Place in a 9″ glass pie plate. Flute edge; press with the tines of a fork if desired. Pre-bake according to package directions. Remove from oven, and sprinkle with 1/2 c. of mozzarella cheese. Cool on a wire rack.

Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges on top of melted cheese in pie shell. In a food processor, combine basil and garlic and process until finely chopped. Sprinkle over tomatoes.

In a bowl, combine remaining mozzarella cheese, mayonnaise, and Parmesan cheese. Spoon mixture over basil, spreading to coat evenly. Bake at 375 for 35-40 minutes or until top is golden and bubbly. Serve warm.

-Better Homes & Gardens

Baked Beans

Any kind of beans will work well in this recipe. If the beans look dry as they’re cooking, add a little bit more Diet Coke.

3 cans (16oz each) beans, rinsed and drained
1/2 c. tomato puree or catsup
2 T spicy brown mustard
1 T cider vinegar
1/2 t salt
1/8 t ground black pepper
1 1/2 c. Diet Coke

Turn into a greased 8″x8″ pan. Cover and bake at 375F until beans are hot and bubbly, about 1 hour.

Pumpkin Chili

The pumpkin flavor is very subtle but it gives the chili a rich color. Perfect for fall!

2 T canola oil
1/2 c. chopped onion
1 clove garlic, finely chopped
1 lb lean ground turkey or beef
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can pumpkin
1 (15 oz) can tomato sauce
1 can (15.25 oz) kidney beans, drained
1/2 c. whole kernel corn
1 T chili powder

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; cook, stirring frequently, for 5 to 7 minutes until tender. Add ground meat; cook until browned. Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans, corn, and chili powder. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.