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.