Gingerbread Donuts

INGREDIENTS

GINGERBREAD DONUTS

• 1 1/4 cup (156 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• pinch ground cloves (optional)
• pinch ground allspice (optional)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/4 cup (50 g) brown sugar, packed
• 1/4 cup molasses
• 1 large egg
• 1/2 cup (120 ml) milk (whole or low-fat)
• 3 tablespoons fat-free Greek yogurt

CINNAMON SUGAR COATING

• 1/3 cup (66 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup (56 g) unsalted butter, melted

INSTRUCTIONS

GINGERBREAD DONUTS

• Preheat oven to 350° F. Grease two 6-count donut pans and set aside.1
• In a medium mixing bowl, whisk together flour, ginger, cinnamon, ground cloves, ground all spice, baking powder, baking soda, and salt. Set aside.
• In a separate large bowl, whisk together butter, brown sugar and molasses until combined, about 1 minute. Add egg and whisk to combine, another minute. Mix in milk and yogurt. Stir until all ingredients are incorporated.2
• Add flour mixture to the wet ingredients and stir just until combined. Avoid over mixing.
• Using a spoon, pour batter into donut tins. The tins will be full.
• Bake for about 13 to 15 minutes, or until donut springs back when lightly touched.

GINGER CINNAMON SUGAR

• In a wide, shallow dish, whisk together the granulated sugar, cinnamon, and ginger.
• Dip the tops and bottoms of warm donuts into the melted butter, then immediately into the spiced sugar mixture. Serve immediately.

NOTES

1. The donut pans I used had cavities 2.25 inches in diameter.
2. You may see tiny bits of yogurt in the batter. That is okay. Avoid over mixing the batter.

Chicken Pot Pie Soup

2 Chicken breasts, large boneless skinless

Produce

3 Carrots (diced, 1 cup)

3 stalks Celery

5 cloves Garlic

1 Onion (diced, 1 cup)

1 Parsley, fresh leaves

1 lb Red potatoes

1 1/2 tsp Sage, dried

2 tbsp Thyme, fresh leaves

Canned Goods

2 cups Chicken broth

Baking & Spices

1 Black pepper, freshly cracked

1 1/2 tsp Salt

Oils & Vinegars

2 tbsp Ghee or olive oil

1 cup Cashews

1 cup Coconut cream or milk, full-fat canned

Instructions

Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.

Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.

Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.

When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

Pumpkin Apple Bacon Soup

INGREDIENTS:

12 slices center cut bacon 1 small onion, diced 3 medium apples, peeled and chopped 4 cups fat free, less sodium chicken broth 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon cinnamon 30-40 oz canned pumpkin puree 1/4 cup packed brown sugar 8 oz cream cheese, softened and cubed

DIRECTIONS: Prepare the bacon according to package directions until crispy. Place cooked bacon on a few paper towels to dry and cool. Reserve 4 tablespoon of the bacon grease and discard the rest. Chop the bacon into small pieces. Place the bacon grease in a Dutch oven or soup pot and bring over medium heat. Add the onions and apples and stir to coat. Cook for 8-10 minutes until onions are translucent. Add the broth, salt, pepper, thyme and cinnamon and stir together. Bring the mixture to a boil and boil for 5 minutes until apples are softened. Add the pumpkin, brown sugar and bacon pieces and stir until well combined. Reduce the heat to med-low and cook for about 10 minutes. When soup is done cooking, add the cream cheese and puree the soup completely, either by using an immersion blender directly in the pot or by pouring the soup in batches into a normal blender, until smooth. Soup will be thick and creamy. Serve with bacon pieces sprinkled over top as garnish.

Avocado & Artichoke Pasta Salad

Ingredients

• 2 cups uncooked gemelli or spiral pasta
• 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
• 2 plum tomatoes, seeded and chopped
• 1 medium ripe avocado, peeled and cubed
• 1/4 cup grated Romano cheese
• DRESSING:
• 1/4 cup canola oil
• 2 tablespoons lime juice
• 1 tablespoon minced fresh cilantro
• 1-1/2 teaspoons grated lime zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Directions

• Cook pasta according to package directions. Drain; rinse with cold water.
• In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

Nutrition Facts

3/4 cup: 188 calories, 10g fat (1g saturated fat), 3mg cholesterol, 248mg sodium, 21g carbohydrate (1g sugars, 2g fiber), 6g protein.

Originally published as Avocado & Artichoke Pasta Salad in Taste of Home June/July 2014

Faux Potato Salad (Cauliflower)

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, chopped
• 2 hard-boiled large eggs, chopped
• 4 green onions, chopped
• 1 celery rib, chopped
• 1/4 cup pitted green olives, halved lengthwise
• 1/4 cup thinly sliced radishes
• 1/4 cup chopped dill pickle
• 1/4 cup fat-free mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle.
• In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 61 calories, 2g fat (0 saturated fat), 54mg cholesterol, 375mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Cauliflower "Potato" Salad in Taste of Home June/July 2013

Spicy Barbecued Chicken

Ingredients

• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1/2 cup chili sauce
• 3 tablespoons brown sugar
• 2 teaspoons salt-free seasoning blend, divided
• 3/4 teaspoon cayenne pepper, divided
• 2 teaspoons ground mustard
• 2 teaspoons chili powder
• 8 boneless skinless chicken breast halves (4 ounces each)

Directions

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat.
• In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil.
• Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

Nutrition Facts

1 chicken breast half : 179 calories, 5g fat (1g saturated fat), 63mg cholesterol, 293mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Originally published as Cajun-Style Grilled Chicken in Taste of Home June/July 2006

Loaded Potato Salad

Ingredients

• 2 pounds red potatoes, quartered
• 1/2 pound bacon strips, chopped
• 1/2 cup mayonnaise
• 1/4 cup creamy Caesar salad dressing
• 1/4 cup ranch salad dressing
• 3 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 3 green onions, chopped
• 1/4 cup shredded cheddar cheese
• Coarsely ground pepper, optional

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
• Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
• Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
• Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

Nutrition Facts

3/4 cup: 365 calories, 28g fat (7g saturated fat), 24mg cholesterol, 497mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 7g protein.

Originally published as Loaded Potato Salad in Simple & Delicious April/May 2013

Colorful Quinoa Salad

Ingredients

• 2 cups water
• 1 cup quinoa, rinsed
• 2 cups fresh baby spinach, thinly sliced
• 1 cup grape tomatoes, halved
• 1 medium cucumber, seeded and chopped
• 1 medium sweet orange pepper, chopped
• 1 medium sweet yellow pepper, chopped
• 2 green onions, chopped
• DRESSING:
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 4 teaspoons honey
• 1 tablespoon grated lime zest
• 2 teaspoons minced fresh gingerroot
• 1/4 teaspoon salt

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
• Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Pretzel Jell-0 Salad

Ingredients

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 2 tablespoons sugar
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• TOPPING:
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 1/2 cup cold water
• Fresh strawberries and additional whipped topping, optional

Directions

• Preheat oven to 350°. Mix crushed pretzels, melted butter and sugar; press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely.
• For filling, beat cream cheese and sugar until smooth. Stir in whipped topping; spread over crust. Refrigerate, covered, until cold.
• In a small bowl, dissolve gelatin in boiling water. Stir in cold water; refrigerate until partially set. Pour carefully over filling. Refrigerate, covered, until firm, 4-6 hours.
• Cut into squares. If desired, serve with strawberries and additional whipped topping.

Nutrition Facts

1 piece: 401 calories, 22g fat (14g saturated fat), 50mg cholesterol, 401mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 4g protein.

Melon-Berry Salad

Ingredients

• 1 cup fat-free vanilla Greek yogurt
• 1/2 cup coconut milk
• 1/2 cup orange juice
• 4 cups cubed cantaloupe (1/2-inch)
• 4 cups cubed watermelon (1/2-inch)
• 2 medium navel oranges, sectioned
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1/2 cup sweetened shredded coconut, toasted

Directions

• For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving.
• To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.

Editor's Note

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

3/4 cup: 105 calories, 3g fat (3g saturated fat), 0 cholesterol, 30mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

Jalepeño Popper Mexican Street Corn

Ingredients

• 4 ears fresh sweet corn
• 2 jalapeno peppers
• 3 tablespoons canola oil, divided
• 3/4 teaspoon salt, divided
• 1/4 cup panko (Japanese) bread crumbs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried Mexican oregano
• 4 ounces cream cheese, softened
• 1/4 cup media crema table cream or sour cream thinned with 1 teaspoon 2% milk
• 2 tablespoons lime juice
• Ground chipotle pepper or chili powder
• Chopped fresh cilantro, optional

Directions

• Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside.
• Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant.
• Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos, chipotle pepper and, if desired, cilantro.

Editor’s Note: This recipe was tested with Nestle crema; look for it in the international foods section.

Nutrition Facts

1 ear of corn: 339 calories, 26g fat (9g saturated fat), 39mg cholesterol, 568mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 6g protein.

Broccoli Bacon Salad

INGREDIENTS

FOR THE SALAD

kosher salt

3 

heads broccoli, cut into bite-size pieces

2 

carrots, shredded

1/2 

red onion, thinly sliced

1/2 c. 

dried cranberries

1/2 c. 

sliced almonds

6 

slices bacon, cooked and crumbled

FOR THE DRESSING

1/2 c. 

mayonnaise

3 tbsp. 

apple cider vinegar

kosher salt

Freshly ground black pepper

DIRECTIONS

1. In a medium sauce pan, bring 4 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
2. Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
3. In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
4. In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
5. Pour dressing over broccoli mixture and stir to combine.

Sweet Chile Lime Grilled Chicken

INGREDIENTS

3/4 c. 

sweet chili sauce

Juice of 2 limes

1/3 c. 

low-sodium soy sauce

4 

boneless skinless chicken breasts (about 1 3/4 lb.)

Vegetable oil, for grill

Thinly sliced green onions, for garnish 

Lime wedges, for serving

DIRECTIONS

1. In a large bowl, whisk together chili sauce, lime juice, and soy sauce. Set aside 1⁄4 cup marinade. 
2. Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours or up to overnight. 
3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with marinade, until charred and cooked through, about 8 minutes per side. 
4. Baste with reserved marinade and garnish with green onions. Serve with lime wedges. 

Sticky Grilled Chicken

INGREDIENTS

1/2 c. 

low-sodium soy sauce

1/2 c. 

balsamic vinegar

3 tbsp. 

honey

2 

cloves garlic, minced

2 

green onions, thinly sliced

2 1/2 lb. 

chicken drumsticks

Vegetable oil, for grill 

2 tbsp. 

sesame seeds, for garnish

DIRECTIONS

1. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic, and green onions. Set aside 1/4 cup marinade. 
2. Add chicken to a large resealable plastic bag and pour in remaining marinade. Let marinate in the fridge at least 2 hours or up to overnight. 
3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with reserved marinade and turning every 3 to 4 minutes, until charred and cooked through, 24 to 30 minutes total. 
4. Garnish with sesame seeds before serving. 

Huli-Huli Chicken

INGREDIENTS

3 lb. 

bone-in skin-on chicken thighs (about 6 thighs)

Kosher salt

Freshly ground black pepper

1 c. 

pineapple juice

1/4 c. 

low-sodium soy sauce 

1/4 c. 

packed brown sugar

1/4 c. 

ketchup

1/4 c. 

low-sodium chicken broth

1 tbsp. 

Sriracha

3 

cloves garlic, minced

2 tsp. 

freshly grated ginger

1 

pineapple, cut into wedges

2 

green onions, thinly sliced

DIRECTIONS

1. Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
2. Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
3. Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
4. Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
5. When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.
6. Serve pineapple and grilled chicken together, garnished with green onions.