It's kind of like a doctored-up, spicy seafood roll...

Spicy Shrimp Rolls  Shrimp cooked in oil and ginger, topped with spicy mayo and lettuce on a roll

Ingredients:
-2 teaspoons sesame oil
-1 tablespoon minced fresh ginger
-12 ounces shrimp, peeled and deveined
-1/2 teaspoon kosher salt, divided
-4 wheat hot dog buns
-2 tablespoons minced celery
-3 tablespoons mayo
-1 tablespoon 2% Greek yogurt
-2 teaspoons minced shallots
-1 teaspoon lemon juice
-1/8 teaspoon cayenne
-4 large lettuce leaves

Directions:
-Preheat boiler.
-Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done, and keep warm.
-Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds to 1 minute or until toasted. Combine celery, mayo, yogurt, shallots, lemon juice and cayenne in a medium bowl; add remaining salt and pepper. Place 1 lettuce leaf on each bun, then top with 1 tablespoon mayo mixture and 1/4 of the shrimp. Cover with top halves of buns.

Cheers! Since this is spicy, try something sweeter, like a fruity sauvignon blanc.

Nutrition info: 325 calories per serving

Source: What I could never do without, Cooking Light

Notes: If you're skeptical about using fresh ginger, this may be the recipe to try. It gives the shrimp an added kick and so much flavor. Depending on how much you like spice, you could add more or less of the cayenne. (More is better, in my opinion, but I like spice.) The original recipe called for "shrimp sliders" on small buns, so that could be fun to try too. I just like making it a roll, New England style. Also, I'd recommend serving with kale chips.

Spicy peanut butter flavor in a soup? You betcha.

Spicy Peanut Chicken Noodle Soup  A spicy and creamy alternative to your average chicken noodle soup

Ingredients:

-7 ounces uncooked fresh udon noodles
-1/3 cup low sodium chicken stock
-2 tablespoons reduced fat creamy peanut butter
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-7 ounces (approximately half a can) of light coconut milk
-1 1/2 cups skinless, boneless pre-cooked shredded chicken breast
-1 1/2 cups thinly sliced napa cabbage
-1/8 cup chopped cilantro
-1 small thinly sliced Serrano chile
-1 tablespoon Sriracha sauce

Directions:
-Cook noodles according to package directions. Drain in a colander over a bowl, reserving two cups of cooking liquid.

-Heat chicken stock and the next four ingredients in a pot or Dutch oven over medium-low heat.

-Add cooking liquid and chicken to milk mixture; cook at least three minutes, or until chicken is heated.

-Add noodles and cabbage; cook two minutes or until cabbage wilts. Sprinkle with Serrano and cilantro. Yields 3 servings.

Cheers! Try something light and frothy to balance the spicy creaminess of the soup. How 'bout a crisp white wine blend?

Nutrition info: 300 calories per serving.

Source: Cooking Light.

Notes: Some might find the Serrano a little spicy, so you could try a more mild jalapeno or just leave it out altogether if you're not a fan of mouth flames. (I am.) I like to make something bready to go with soup, like herby popovers, which go well with this. I also find that it's easier to get a rotisserie chicken breast and tear up the meat so that you don't have to worry about cooking the chicken. Then you can save half the meat for something else.

Like some spice in a healthy wrap?

Spicy Pork Lettuce Wraps  A delicious combo of ground pork and veggies in a lean wrap

Ingredients:
-12 ounces lean ground pork
-6 garlic cloves, minced
-1 tablespoon minced fresh ginger
-1 1/2 cups cucumber, seeded
-1 cup diced red bell pepper
-1/3 cup diced carrot
-1/4 cup salted, dry-roasted peanuts, chopped
-1/2 jalapeno pepper, thinly sliced
-3 tablespoons fresh lime juice
-1 tablespoon fish sauce
-1 teaspoon sugar
-16 Boston lettuce leaves

Directions:
-Combine pork, garlic and ginger in a bowl. Mix gently with your hands until combined. Let stand at room temperature for 15 minutes.

-Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan. Saute 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through jalapeno) and stir to combine.

-Combine lime juice, fish sauce and sugar in a small bowl and whisk until mixed. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf. Yields 6 servings.

Cheers! How about a vodka cranberry? The meal is so low-calorie... go crazy.

Nutrition Info: 231 calories per serving.

Source: Cooking Light.

Notes: The original recipe calls for cilantro. Use your own judgment. Also, I served this meal with kale chips, to add a little crunch and extra greenery. Highly recommended.

Mac and Cheese.... This ain't Kraft!

Mac and Cheese With Butternut Squash  A creamy, light concoction that goes easy on the stomach

Ingredients:
-3 cups cubed peeled butternut squash (about a pound)
-1 1/4 cups fat-free, reduced-sodium chicken broth
-1 1/2 cups skim milk
-3 garlic cloves
-1 teaspoon salt
-1/2 teaspoon pepper
-2 tablespoons fat-free Greek yogurt
-1 1/4 cups Fontina cheese, shredded
-1 1/4 cups grated Parmesan Reggiano cheese, divided
-1 pound uncooked macaroni pasta
-cooking spray
-1 teaspoon olive oil
-1/2 cup panko
-2 tablespoons copped parsley

Directions:
-Preheat oven to 375.

-Combine the squash, milk, broth and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce to medium and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

-Place squash mixture in a blender.  Add salt, pepper and yogurt. Remove the center of the blender lid to allow steam to escape, then secure the lid. Place a clean towel over the top and blend until smooth. Place mixture into a bowl. Add all the cheese (all but 2 tablespoons of the Parmesan-Reggiano) and stir until combined.

-Cook pasta according to package directions and drain. Add the pasta to the squash mixture and pour into a 13 x 9 glass baking dish coated with cooking spray.

-Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown. Remove from heat; stir in the remaining Parmesan-Reggiano cheese. Sprinkle evenly over pasta mixture. Lightly coat topping with cooking spray.

-Bake at 375 for 25 minutes or until bubbly. Sprinkle with parsley and serve. Yields 8 servings.

Cheers! Try a vino verde.

Nutrition info: 390 calories per serving.

Source: Cooking Light.

Notes: The original recipe calls for Gruyere instead of Fontina, but either works. Fontina is a bit less pungent and more mild. Also, any kind of pasta will do, including cavatappi.

Pizza and Risotto... all rolled into one!

Tomato and Mozzarella Risotto A pleasing combination of pizza flavors and decadent risotto

Ingredients:
-3 1/4 cups chicken broth
-1 tablespoon unsalted butter
-1/2 cup dry white wine
-3/4 cup finely chopped red onion
-1 1/2 tablespoons fresh minced garlic
-1 1/4 cups uncooked Arborio rice
-3/4 cup canned crushed tomatoes
-1/2 cup (2 ounces) chopped fresh mozzarella
-1/4 teaspoon freshly ground black pepper
-1/4 teaspoon kosher salt
-1 cup torn baby spinach
-1/4 cup chopped fresh basil
-4 teaspoons extra-virgin olive oil, divided

Directions:
-Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

-Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; saute 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly.

-Add wine to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring frequently. Add 1/2 cup of broth to mixture; cook for 5 minutes or until the liquid is nearly absorbed. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next, about 22 minutes total.

-Stir in tomatoes; cook for 1 minute. Add cheese, pepper and salt to mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach and basil. Place into shallow bowls and drizzle 1 teaspoon olive oil over each serving. Yields 4 servings.

Cheers! Save the rest of the white wine for drinks with dinner.

Nutrition Info: 362 calories per serving.

Source: Cooking Light. Love it.

Notes: The original recipe does not call for white wine, but I think it adds an extra layer of flavor. The first time I made this I accidentally put in some Parmesan cheese too, and I have to say, I did not mind that combination one bit. Also, you'll more than likely have leftover crushed tomatoes; I reserved mine to try a pizza sauce.

Chili and spicy pasta all together? Heck yes.

Chili Mac  A wonderful blend of chili and spicy Italian flavorings

Ingredients:
-12 ounces extra lean ground turkey
-1 medium red onion, chopped
-1/2 red bell pepper, chopped
-1 15 oz can pizza sauce
-1 14 oz can diced tomatoes, undrained
-2 tablespoons canned green chili peppers, drained
-2 teaspoons chili powder
-1 teaspoon cumin
-1 cup dry whole wheat elbow macaroni
-15 ounce can black beans, drained and rinsed


Directions:

-Cook turkey, onion and red bell pepper in a large skillet until turkey is browned, about 10 minutes. Stir in tomatoes, pizza sauce, chilis, chili powder and cumin; bring to a boil.

-Stir in uncooked macaroni and black beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15-18 minutes. Yields 4 servings.

Cheers! Let's try a dry white wine in the summer and a buttery red in the winter months.

Nutrition info: About 350 calories.

Notes: You can add as many veggies as you want. The original recipe calls for regular tomato sauce. You could also try marinara sauce; personally, I think the Pastorelli pizza sauce is the tastiest in this dish.

You can kiss mah grits, or else stuff mah lettuce!

Bibb lettuce wraps stuffed with turkey and hoisin-peanut sauce  A filling dish that favors veggies over bread

Ingredients:
-1 teaspoon olive oil
-1 tablespoon minced shallots
-1/3 cup water
-2 tablespoons peanut butter
-4 teaspoons hoisin sauce
-1/4 teaspoon crushed red pepper
-1 tablespoon fresh lime juice

-1 pound ground turkey
-1 tablespoon dark sesame oil
-6 thinly sliced green onions
-1/4 cup plus 2 tablespoons chopped fresh cilantro, divided
-3 tablespoons low-sodium soy sauce
-1 teaspoon finely chopped fresh ginger
-2 teaspoons sugar
-1 teaspoon Sriracha sauce
-1 cup matchstick-cut cucumber
-1 cup matchstick-cut carrot
-2 cups hot cooked sticky rice
-8 Bibb lettuce leaves

Directions:

-To prepare sauce, heat a small saucepan over medium heat. Add olive oil to pan; swirl to coat. Add shallot and saute for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

-Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; saute 1 minute. Add turkey; cook until browned, about 3 minutes. Add 2 tablespoons cilantro, soy sauce, ginger, sugar and Sriracha; saute 1 minute. Remove from heat; stir in cucumbers, carrots and remaining green onions.

-Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup turkey; sprinkle with 1 tablespoon cilantro. Serve with sauce. Yields 4 servings. Serving size = 2 lettuce wraps and 2 tablespoons sauce.

Cheers! Try a full-bodied Merlot.

Nutrition info: 355 calories per serving.

Notes: If you hate cooking rice, I would recommend Uncle Ben's or the Target brand brown rice. It comes in little packs that you can microwave for 90 seconds. It isn't quite as good as the real thing, but with all this delicious meat and sauce you won't even notice.

It's like a Mexican pizza exploded in my mouth...

Chicken Quesadilla Casserole  A pleasing blend of spicy, cheesy goodness

Ingredients:
-1 pound ground turkey
-1/2 cup chopped onion
-1 15-oz can pizza sauce
-1 can black beans, drained and rinsed
-1 small can whole kernel corn, undrained
-1 small can chopped green chiles, undrained

-6 8-inch flour tortillas
-1 cup shredded Cheddar cheese
-1 cup shredded mozzarella cheese

-2 teaspoons chili powder
-1 teaspoon ground cumin
-1 teaspooon minced garlic
-1/2 teaspoon ground oregano
-1/2 teaspoon crushed red pepper

Directions:

-Preheat oven to 350.

-Brown turkey and sautee onion together in a large skillet on medium-high heat. Add pizza sauce, beans, corn and green chiles; mix well. Stir in all the spices. Bring to a boil, reduce heat to low and simmer 5 minutes. Add more red pepper, if desired.

-Spread 1/2 cup of the turkey mixture on the bottom of a 13 x 9 x 2 inch baking dish sprayed with cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining turkey mixture and 1/2 of the cheese. Repeat with remaining tortillas, turkey mixture and cheese.

-Bake for 15 minutes or until heated through. Let stand 5 minutes before serving. Yields 8 servings.

Cheers! How about a summer sangria? Yes!

Nutrition info: About 400 calories per serving.

Source: Inspired by a McCormick spice recipe, but it is my own.

Notes: The original recipe calls for ground beef, but I find that turkey gives it a more interesting flavor, and is healthier. The original also called for two cups of Cheddar cheese, but I think substituting one cup of mozzarella gives it a more of a pizza taste, which works well here.

Mint and pine nuts in my pasta? Yesssir!

Mini Farfalle with Roasted Peppers, Onions, Feta and Mint  A delicious combo makes for a perfect spring pasta

Ingredients:
-8 ounces mini farfalle pasta
-1/4 cup pine nuts
-1 tablespoon olive oil
-1 cup prechopped onion
-1/4 cup golden raisins
-1 tablespoon minced garlic
-1 cup sliced bottled roasted bell peppers, rinsed and drained
-1 cup (4 ounces) crumbled feta cheese
-2 tablespoons chopped fresh mint
-2 tablespoons chopped fresh basil
-1/4 teaspoon black pepper

Directions:

-Cook pasta according to package directiions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.

-While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.

-Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, raisins and garlic; cook 8 minutes or until onion begins to brown, stirring frequently. Add bell peppers; cook 4 minutes or until heated, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid; cook 1 minute, stirring to combine. Remove from heat; stir in feta, mint, basil and black pepper. Sprinkle with nuts. Yields 4 servings.

Cheers! Since this is a good spring or summer pasta with lots of fresh flavor, go with a crisp white wine, such as an Overstone Sauvignon Blanc.

Nutrition Info: 453 calories per serving. A little high for a light pasta, but worth it for all the great flavor and healthy fats.

Source: Cooking Light.

Notes: You can experiment with other herbs if you wish. If you really dislike mint, you can leave it out and put something else in, but the combination of flavors with the mint is surprising in a good way.

Let's try an inverted pizza pie!

Pepperoni Calzones Delicious pockets filled with fresh mozzarella, pepperoni and carmelized onions

Ingredients:

-2 teaspoons yeast

-2 teaspoons sugar

-1/2 to 1 cup warm water

-2 tablespoons olive oil, divided

-1 tablespoon honey

-1 pinch salt

-1 to 1/2 cups whole wheat flour

-1 16-oz can pizza sauce

-6 to 8 oz fresh mozzarella, chopped

-15 pieces of pepperoni

-2 garlic coves, minced

-1/4 cup carmelized onions

-1/4 teaspoon oregano

-1/4 teaspoon red pepper flakes

Directions:

-Pour between one half and one cup warm water in a mixing bowl. [The more water you use, the more flour you use, so it depends on how thick you want the crust.]

-Add yeast and sugar. Mix with whisk until bubbly or frothy. Let sit and mix occasionally for 5 or so minutes.

-Add pinch of salt, one tablespoon oil and the honey. Pour in flour with a large spoon - or straight out of the bag - a little bit at a time. Mix with a large spoon. It will look globby and watery at first, but it will get thicker the more flour you add. When it becomes sticky and thick, put the spoon aside and kneed with your hands. Keep adding the flour until the mixture is smooth, cohesive and not too sticky. Cover, put in a cool and dark place, and let sit a half-hour to an hour.

-Sautee onions until carmelized, about 15-20 minutes. Set aside.

-After yeast has risen, roll it out on a cookie sheet - but I prefer a baking stone. Preheat your oven to 425 or so. If you use a cookie sheet, cover it with cooking spray first. If you use a stone, cover it lightly with the whole wheat flour so it doesn't stick. You can roll out with a pin, but I find it easiest to simply push the dough across with my hands. It's good exercise for your hands and arms, actually. Flatten the dough into three flat circles.

-Combine mixture of onions, pizza sauce, cheese and spices into a mixing bowl. Pour a third of the mixture on one half of each circle. Fold the empty half of the circle over the mixture, and then bind the edges together with a fork. Cut a small slit into the top of each calzone so steam can escape.

-Brush with olive oil and place calzones in the oven for 15 to 18 minutes, or until golden brown. Yields 3 servings.

Cheers! Pizza and calzones are easy to pair. Any white or red table wine, or a pale ale, should do.

Nutrition Info: About 450 calories per serving.

Source: Me! It's all me!

Notes: Obviously, the internal toppings are up to you. If you dislike onions, try something else. Experiment until you find the right combo, or just change it up every time. That's what I like to do. And if you like crumbled cheeses, try adding some feta or goat cheese in there.

And on the subject of salads...

Southwest Salad A tangy, spicy and fiber-filled alternative to your average greens

Ingredients:

-1/3 cup fat-free salsa, medium or spicy

-3 tablespooons reduced-fat sour cream

-1 tablespoon white wine or apple cider vinegar

-3 cups (or 2 15-oz cans) black beans, drained and rinsed

-1 cup cherry tomatoes, halved

-3/4 cup canned yellow corn (or fresh, or frozen & thawed)

-1/2 cup diced avocado

-1/2 cup sliced green onions

-1/8 cup chopped fresh cilantro

-6 cups baby spinach

-2 oz pepper jack cheese, cubed or shredded

-24 baked low-fat tortilla chips

Directions:

-In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, green onions, cheese and cilantro; toss to coat and mix.

-Place 1 1/2 cups spinach on each of four serving plates; top each with 1 1/2 cups of bean mixture. Arrange 6 chips around each of each plate. Yields 4 servings.

Notes: This should go without saying, but use a salsa that you like for the dressing. Otherwise you won't like the dressing. I usually use homemade salsa for this. Either kind of vinegar should be fine; just use what you have.

Cheers! Since this is a summary meal, go with a nice white table wine.

Source: Weight Watchers

Nutrition info: About 350 calories.

Start spring off right with a salad that couldn't taste more fresh

Tzatziki Chicken Salad With Avocado and Pita Chips A delightful, light salad with lots of fresh flavor

Ingredients:

-2/3 cup 2% reduced-fat Greek yogurt

-1/4 cup finely chopped red onion

-1 tablespoon fresh lemon juice

-2 teaspoons chopped fresh dill

-1/2 teaspoon kosher salt

-1/2 teaspoon freshly ground black pepper

-1 cucumber, seeded and shredded

-1 garlic clove, minced

-2 cups shredded, skinless, boneless chicken breast

-3 ounces multigrain pita chips

Directions:

-Cook chicken as desired.

-Combine first 8 ingredients in a medium bowl, stirring with a whisk.

-Add chicken, toss to coat.

-Serve on top of spinach, with avocado. Serve with pita chips. Yields 4 servings.

Notes: The original recipe calls for rotisserie chicken breast. I just cooked a chicken breast on the stovetop. I cut it into little bits, coated it with dried dill, oregano and italian seasoning, and cooked until done.

Cheers! Obviously, a delicious white wine would go well with this one. How 'bout a Barefoot Sauvignon Blanc?

Source: Cooking Light.

Nutrition info: 230 calories per serving.

Okay, this isn't dinner... but you may not be hungry after you eat it

Fresh Homemade Salsa A simple recipe that will keep you going back for more chips

Ingredients:

- 28 ounce can diced tomatoes (mostly drained)

- 10 ounce can Rotel tomatoes & chiles (mostly drained)

- 1/4 cup diced red onion

- 1/8 cup diced green or red bell pepper

- 1 small jalapeno, diced

- 1 tablespoon sugar

- 1 tablespoon salt

- 1 teaspoon ground pepper

- pinch of cumin

Directions:

Well, this is easy. Combine all ingredients in a food processor and pulse 10 times, or until desired texture.

Source: This is very loosely adapted from a recipe from Pioneer Woman. I think I will call it my own, since there are many differences.

Notes: There are some optional ingredients here. I like my salsa hot, but if you don't, use less jalapeno, or at least remove the seeds when you chop it. You can also add cilantro and some lime if that appeals to you. To me, it doesn't add much, and is somehow more simply delicious without it. You can also add black beans or corn; whatever floats your boat, salsa-wise. Also, if you want your salsa to be more "restaurant like" (i.e. more runny) then leave in more juice from the canned tomatoes.

Nutrition Info: This is almost entirely vegetables, so calorie count is negligible.

Cheers! If you make this on a late Spring afternoon, I think a Fat Tire would be appropriate accompaniment.

Like your chicken stuffed?

Herb and Goat Cheese-Stuffed Chicken Breasts A poultry-licious dish with tons of flavor

Ingredients:

-1/4 cup panko (Japanese breadcrumbs)

-1 tablespoon chopped fresh parsley

-1 tablespoon chopped fresh thyme

-2 ounces goat cheese

-2 skinless, boneless chicken breasts

-1/2 teaspoon kosher salt

-1 teaspoon olive oil

Directions:

-Prheat boiler to high.

-Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with toothpicks. Sprinkle chicken with salt.

-Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Nutrition info: 348 calories per serving

Cheers! A white wine is good with this - any Pinot Grigio or Sauvignon Blanc.

Origin: Cooking Light. Der.

Notes: Depending on the size of the breasts, make sure they are cooked through after 8 minutes. They may need a little longer. The original recipe calls for mint instead of thyme, but thyme is just so good with chicken. Play around with the herbs to find what you like.

A delicious spring risotto that's good anytime of year

Spring Risotto A delicious pasta full of fiber and fresh veggies

Ingredients:

-1 pound asparagus, trimmed and cut into 3/4 inch pieces

-1 3/4 cups fat free, lower-sodium chicken broth

-2 tablespoons olive oil

-1 1/2 cups chopped red onion

-3 garlic cloves, minced

-1 cup uncooked Arborio rice

-1 cup frozen shelled edamame

-3/4 teaspoon kosher salt

-1/4 cup 1/3 less fat cream cheese

-1/2 teaspoon freshly ground black pepper

-1 ounce shaved Parmesan cheese

-2 tablespoons chopped fresh time

Directions:

-Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 3 cups water and chicken broth to a simmer in a saucepan.

-Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute.Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).

-Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; springle evenly with thyme. Yields 4 servings.

Nutrition info: 398 calories per serving

Cheers! Try a fresh white wine, such as Overstone Sauvignon Blanc

Origin: Cooking Light

Notes: This recipe requires your full attention, as you have to stir constantly while the rice absorbs the liquid, but it's well worth it and doesn't take too long. You could experiment and try other vegetables, or even add shrimp if you feel adventurous.

This will take a while... but it's worth it!

Chicken Enchilada Casserole A complicated recipe that's worth the wait

Ingredients:

-Cooking spray

-4 boneless, skinless chicken thighs

-1/3 cup chopped fresh cilantro, divided

-1 cup frozen corn kernels, thawed

-1/3 cup (3 oz.) 1/3 less fat cream cheese, softened

-1/2 teaspoon ground red pepper

-1/2 teaspoon ground cumin

-1/2 teaspoon kosher salt

-1/4 teaspoon black pepper

-2 cups chopped onion, divided

-6 garlic cloves, minced and divided

-1 cup fat-free lower-sodium chicken broth

-2/3 cup salsa verde

-1/4 cup water

-3 tablespoons chopped pickled jalapeno pepper

-9 (6-inch) corn tortillas

-1/4 cup (1 oz.) shredded sharp cheddar cheese

Directions:

-Preheat Oven to 425.

-Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; saute 4 minutes on each side. Place skillet in oven; bake at 425 for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Shred chicken and place in a medium bowl. Add 1 1/2 tablespoons cilantro, corn and next 5 ingredients (through black pepper) to chicken; toss to combine.

-Return pan to medium-high heat. Add 1/2 cup onion; saute 5 minutes, stirring occasionally. Add 3 garlic cloves; saute 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

-Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeno in medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

-Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

-Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425 for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro. Yields 4 servings.

Nutrition info: 371 calories per serving

Cheers! Try a Spanish wine or beer.

Origin: Our savior, Cooking Light.

Notes: Don't get frustrated. This recipe takes quite a while and has many steps. If you hate cilantro, leave it out. The original recipe calls for chicken thighs on the bone, but I think boneless chicken is so much easier to work with. Bon Appetit!

Veggies? Check. Sauce? Check. Meat? Check. Pasta? Oh yeah.

Sausage, Tomato and Arugula Fettuccine Lush tomatoes, spicy meat and flavorful arugula combine to create a healthy and delicious pasta

Ingredients:

-9 ounces fettuccine or linguine

-1 tablespoon olive oil

-6 ounces Italian turkey sausage

-2 teaspoons minced garlic

-1 pint cherry tomatoes

-1/4 teaspoon salt

-1/4 teaspoon black pepper

-3 cups baby arugula leaves
-2 ounces pecorino Romano cheese, shaved

Directions:

-Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

-While pasta cooks, heat oil in large skillet over medium-high heat. Remove casings from sausage if necessary. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt and pepper; cover and cook 2 minutes.

-Mash tomatoes with the back of a wooden spoon or spatula to break them up. Cover pan; reduce heat to low and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid and arugula; toss well. Sprinkle with Romano cheese. Yields 4 servings.

Nutrition info: 356 calories per serving

Cheers! Try a good chianti or a good Italian companion.

Origin: Cooking Light strikes again!

Notes: Arugula is delicious but can be fairly peppery and strong, so you may want to use a little less. If you're not a fan of that taste, spinach will do fine. Also, the original recipe calls for fettucine, but I've found that linguine is a little lighter and works great. Also, sausage links work well - we prefer chicken sausage - so that may be another option rather than heavier sausage.

We're having spaghetti tonight. Psych!

Spaghetti Squash A tasty but extremely healthy alternative to real pasta

Ingredients:
-1 medium-sized spaghetti squash

-1/2 24-oz jar marinara sauce

-1/4 chopped onion

-3 cloves minced garlic

-1 teaspoon salt

-1/2 teaspoon pepper

-pinch red pepper flakes

-cooking spray

-2 basil leaves, for garnish

Directions:

-Preheat oven to 375.

-Cut spaghetti squash exactly in half lengthwise. Place rind side up on a cookie sheet lined with tin foil. Bake at 375 for 30-40 minutes.

-While spaghetti squash bakes, heat a large saucepan over medium high heat, coated with cooking spray. (You can also use a little olive oil.) Saute onion five minutes or until slightly tender. Add garlic and cook another minute. Turn heat down to low and add the sauce. Keep warm.

-When spaghetti squash is done, let it cool a few minutes. Take a fork and run down inside of the squash. It should be in the shape of small pasta noodles. Do this over a colander in case there's any excess liquid.

-Divide "pasta" evenly over two plates. Top with sauce and garnish. Yields 2 servings

Nutrition info: 200 calories per serving (estimated)

Cheers! Whatever's good with pasta. Try a fresh Chianti or Pinot Grigio.

Source: Nowhere, really. Everywhere?

Notes: Be sure to cut the squash exactly in half, or it will not bake evenly. Aside from that, there's not much way to screw this up, unless it's overcooked. Consider it a large serving of vegetables. Since the squash is a veggie and potentially bland, be sure to coose a tasty sauce with herb-like flavors.

If you've got a few hours on a Saturday...

Slow Roasted Tomato Pasta Lots of flavor in every lucious bite

Ingredients:

-3 pounds plum tomatoes, cored and halved lenthwise

-1/4 cup extra-virgin olive oil, divided

-2 1/4 teaspoons kosher salt, divided

-1/4 teaspoon black pepper

-6 whole peeled garlic cloves

-1/4 teaspoon crushed red pepper

-12 ounces uncooked fettuccine or linguine

-3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese

-3 tablespoons torn fresh basil

Directions:

-Preheat oven to 225.

-Place tomatoes on a jelly-roll pan. Sprinkle with 2 tablespoons oil, 3/4 teaspoon salt and black pepper. Bake for 4 hours.

-Heat large skillet over low heat. Add 2 tablespoons oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic and chop. Combine garlic, tomatoes and red pepper in pan.

-Cook pasta in boiling water with 1 1/2 teaspoons salt for 8 minutes or unil almost al dente. Drain pasta, reserving 3/4 cup cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking liquid. Cook 3 minutes. Add pasta; cook for 1 minute, tossing to combine. Remove from heat and sprinkle with cheese and basil. Yields 6 servings.

Nutrition info: Approximately 389 calories per serving.

Cheers! All summer pastas call for white wine. If you can find it, try an Overstone Sauvignon Blanc. It's from New Zealand.

Source: Cooking Light. They have great summer foods.

Notes: Don't let "4 hours" taunt you. It's not like you're actually cooking for 4 hours. You can watch two movies while you make this. Or five episodes of 'Dexter' or 'Glee.' You can use plum or roma tomatoes... just be sure they shrink, blacken and are juicy when they're done.

Dat's a smokey pizza pie!

Grilled Pizza How to give your pizza a grilled gourmet flavor

In my very first post, I gave you my recipe for homemade pizza, which involves making the wheat dough from scratch. If you want to do something different or turn that up a notch, may I recommend grilling your pizza.

It's not as hard as it sounds, but if you fail once or twice, don't feel bad. To the right is a picture of my first diasastrous attempt. Hopefully this will help you avoid that. I'll split the tips between charcoal grilling and gas grilling.

Charcoal Grilling - You will need to use fewer coals than normal, and pile them all to one side of the grill. The reason is, you can't cook the pizza over direct heat, or you'll completely burn the crust. So, here's what you do: get the fire ready as normal, just on one side. Make sure the rack has nonstick spray on it.

Then, put the dough down in the middle of the grill, rotating after about a minute. Then remove the dough from the grill entirely, flip it over, and add your toppings to the side you just grilled. It should be slightly browned and/or have grill marks on it.

After all your toppings and cheese are on, put the pizza on the grill, on the side opposite of the coals, so it's on indirect heat. Cover the grill and let it cook. Every two or three minutes, remove the cover and rotate the pizza with a big spatula, then re-cover. This will prevent the crust from getting burned on the side closest to the coals. Repeat this process until the cheese is cooked through, and then you should have a delicious, smokey pizza.

Gas Grilling - This pizza will still be delicious, but it will not have quite as smokey a flavor. But the good news is it's easier to cook. Here's what you do: turn all your burners on medium to high heat, and let the grill heat up. Put the dough down on the middle of the grill and cook over direct heat for about two minutes, with the cover on.

Then, turn the middle burner(s) off, remove the dough, flip it over and load up the toppings. When you put the pizza back on the grill fully loaded, put the pizza in the middle of the grill, over the indirect heat (no burners on underneath it). Keep the cover on, but do rotate the pizza every four or five minutes to prevent burning on the edges. When the cheese is cooked through, you're done.

That's it. Try experimenting with what works best for you. The only way you can screw it up is if you burn the crust, so rotating is key. Good luck!