All-American Chili Ingredients

6 ounces hot turkey Italian sausage 2 cups chopped onion 1 cup chopped green bell pepper 8 garlic cloves, minced 1 pound ground sirloin 1 jalapeo pepper, chopped 2 tablespoons chili powder 2 tablespoons brown sugar 1 tablespoon ground cumin 3 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 bay leaves 1 1/4 cups Merlot or other fruity red wine 2 (28-ounce) cans no-salt-added whole tomatoes, undrained and
coarsely chopped

2 (15-ounce) cans no-salt-added kidney beans, drained 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation

Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeo) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Egg Plant with Italian Dressing

Black Bean and Chicken Chilaquiles Ingredients

Cooking spray 1 cup thinly sliced onion 5 garlic cloves, minced 2 cups shredded cooked chicken breast 1 (15-ounce) can black beans, rinsed and drained 1 cup fat-free, less-sodium chicken broth 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)

 15 (6-inch) corn tortillas, cut into 1-inch strips 1 cup shredded queso blanco (about 4 ounces)

Preparation
Preheat oven to 450. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saut 5 minutes or until lightly browned. Add garlic; saut 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside. Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.

Spicy Southwestern Black Bean Chili Ingredients

2 teaspoons olive oil 1 large chopped onion (about 1 1/2 cups 1 cup jalapeno, seeded and chopped 1 large garlic clove, finely chopped 2 tablespoons chili powder 1 teaspoon ground cumin 4 (32 ounces) boxed roasted red pepper and tomato soup 2 (15.5 ounce) cans black beans, rinsed and drained 1/4 cup reduced-fat sour cream

 1/4 cup chopped fresh cilantro 1/2 cup firm-ripe diced peeled avocado Cilantro sprigs (optional)

Preparation
1. Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeo; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. 2. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.

Pan-Grilled Salmon with Pineapple Salsa Ingredients

1 cup chopped fresh pineapple 2 tablespoons finely chopped red onion 2 tablespoons chopped cilantro 1 tablespoon rice vinegar 1/8 teaspoon ground red pepper Cooking spray 4 (6-ounce) salmon fillets (about 1/2-inch thick) 1/2 teaspoon salt Preparation Combine first 5 ingredients (through pepper) in a bowl; set aside. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.

Raw Kale, Grapefruit, and Toasted Hazelnut Salad Ingredients

2 pink grapefruit 1/2 small red onion, thinly sliced, divided 1/4 cup fresh lemon juice 1/2 cup fat-free plain yogurt 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 8 ounces lacinato kale, very thinly sliced, or baby kale leaves 1 ounce toasted hazelnuts, chopped (1/3 cup)

Preparation
1. Peel and segment grapefruit; reserve 3 TBSP juice in a large bowl. Mince 2 rings onion. Add to grapefruit juice, with lemon juice, yogurt, oil, salt, and pepper. Whisk until well mixed. 2. Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.

Ham, Sliced Pear & Swiss Sandwich Ingredients

1 tablespoon plain Greek-style low-fat yogurt 1/4 teaspoon dried dill 2 slices pumpernickel bread

 1 ounce lean sliced ham 1 small pear, thinly sliced 1 1- ounce slice Swiss cheese

Preparation
1. Combine yogurt and dill in a small bowl, stirring until blended. 2. Spread yogurt mixture on bread slices. Top 1 bread slice with ham, half of pear slices, cheese, and remaining bread slice. Serve with remaining pear slices on the side.

Spiced Banana-Almond Smoothie Ingredients

 1 ripe banana 1 cup unsweetened almond milk 1 tablespoon almond butter 1/2 teaspoon ground cardamom 1 tablespoon honey 2 ice cubes

Energy-Revving Quinoa Ingredients

1 cup cooked quinoa 1/3 cup canned low-sodium black beans, drained and rinsed 1 small tomato, chopped 1 scallion, sliced 1 teaspoon olive oil 1 teaspoon fresh lemon juice Pinch of salt Pinch of freshly ground black pepper

Preparation
In a medium bowl, gently toss all ingredients to combine.