Try some warm comfort food before Spring is officially here...

Tuna Noodle Casserole All the great taste, but much healthier than the average recipe

Ingredients:

8 ounces wide egg noodles

2 tablespoons olive oil

1/2 cup chopped yellow onion

1/3 cup chopped carrot

2 tablespoons all-purpose flour

2 3/4 cups fat-free milk

1/2 cup (4 ounces) 1/3 less-fat cream cheese, softened

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

2 5-ounce cans albacore tuna in water, drained and flaked

Cooking spray

Directions:

-Preheat boiler.
-Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper; cook 2 minutes, stirring constantly.
-Remove pan from heat. Stir in noodles, 1/4 cup Parmigiano-Reggiano cheese and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving. Yields 6 servings.

Nutrition info: 422 calories per serving.

Cheers! How 'bout a dry white wine? I'm not a huge fan of Chardonnay, but it sounds perfect here...

Origin: I'm embarrassed to say it. Cooking Light.

Notes: The original recipe called for peas, but I left them out. If you are a fan of peas, have at it. Also, you can buy tuna in a package rather than a can; it seems easier, but make sure it's proportionate to the recipe.

Not Your Ordinary Meat Loaf...

Cheesy Meat Loaf Minis A light version of a homemade staple

Ingredients:

1/2 cup fresh breadcrumbs (about one ounce)

Cooking spray

1 cup chopped onion

3 garlic cloves, chopped

1/2 cup ketchup

3 ounces white cheddar or pepper jack cheese, diced

1/4 cup chopped parsley

2 tablespoons grated Parmesan cheese

1 tablespoon prepared horseradish

1 tablespoon dijon mustard

3/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds ground sirloin

1 large egg, lightly beaten

Directions:

-Preheat oven to 425.

-Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
-While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup and remaining ingredients. Shape into 6 (4 x 2 inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425 for 25 minutes or until done. Yields 6 servings.

Nutrition info: 256 calories per serving.

Cheers! How 'bout a good old fashioned beer? Perhaps Summit or Fat Tire.

Origin: Our favorite, Cooking Light.

Notes: This is a pretty easy recipe, really. Feel free to add extra garlic, or different herbs other than parsley; whatever tastes good to you. The original recipe calls for white cheddar cheese, but I find pepper jack is great too. You can buy single sticks of it at your local grocery, and that usually is sufficient.

Barley? Way better than eating oats out of the can...

Barley Risotto A healthy alternative to pasta... but it tastes like the real thing

Ingredients:

2 teaspoons olive oil

1 medium onion

1/2 green or red bell pepper

1 cup uncooked barley

3 cups fat free, low sodium chicken broth

1 can diced tomatoes

1 cup shrimp or pre-cooked sausage

3 small slices jalapeno pepper

2 garlic cloves, minced

1/4 cup chives

1 1/2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons parmesan cheese

Directions:
-Warm oil in large saucepan or skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender, about six minutes.
-Stir in barley and cook, stirring, about 1 minute.
-Add jalapeno and broth, cover and simmer over low heat for approximately 15-20 minutes.
-Stir in canned tomatoes and simmer 10-12 minutes more.

-Remove jalapeno slices; stir in shrimp or pre-cooked sausage (optional)
-Remove from heat; stir in chives, vinegar and garlic; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields 6 servings.

Nutrition info: approximately 190 calories (without meat or shrimp)

Cheers! Seriously, any wine will go well with this dish. A chianti if you're thinking Italian, or perhaps Pinot Grigio if you're digging the light feeling of the dish.

Origin: This is a Weight Watchers recipe.

Notes: This recipe originally called for asparagus instead of canned tomatoes. The asparagus was fine, but the canned tomatoes make it a bit more hearty and flavorful. It was my idea to add in the small slices of jalapeno; it gives it a little kick. Obviously, if you are sensitive to it, leave it out. Also, adding shrimp or sausage gives it more heft, but you can leave that out if you want a very light meal, or if you cook this as a side (which we have done). You can also add in any other herbs (basil) or spices (oregano, red pepper flakes) to tailor the flavor. And lastly, the original recipe didn't call for garlic either. However, I found it makes the whole dish taste more creamy, and hence more like a real risotto. My advice: adjust this dinner to however you desire. I'm sure you can find a way to make it delicious no matter what your taste. Be sure to watch the cooking time in the early stages; once the barley is absorbed, that's when it's time to move on to the next step.

One Fish, Two Fish, Three Fish, Garlic Soup

Creamy Garlic Seafood Soup A tasty cousin of clam chowder that isn't a heart attack

Ingredients:

8 ounces medium shrimp, shells and tails intact

Cooking spray

2 cups chopped onion

12 garlic cloves

2 jalapeno peppers, halved

1/4 cup dry white wine

6 cups water

1 tablespoon butter

2 tablespoons all-purpose flour

3/4 cup heavy whipping cream

1 teaspoon salt, divided

1/8 teaspoon saffron threads, crushed

1 pound halibut fillets, cut into bite-sized pieces

3 tablespoons small cilantro leaves

1 avocado, peeled, seeded and chopped

6 lime wedges

Directions:

-Peel and devain shrimp, reserving the shells.

-Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add shrimp shells, onion, garlic and peppers; saute 3 minutes, stirring frequently. Add wine to pan; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Add 6 cups water; bring to a boil. Reduce heat and simmer 40 minutes or until liquid is reduced to 3 cups; strain over a bowl.

-Melt butter in pan over medium-high heat. Stir in flour; cook 1 minute, stirring constantly. Gradually add 1 cup shrimp broth, stirring constantly with a whisk. Stir in remaining 2 cups broth, cream, 1/2 teaspoon salt and saffron; bring to a boil. Cook 5 minutes or until slightly thick, stirring occasionally. Sprinkle shrimp and fish evenly with remaining 1/2 teaspoon salt; add to pan. Reduce heat and simmer 3 minutes or until shrimp are pink and fish flakes easily. Remove from heat. Ladle about 2/3 cup soup into each of 6 bowls; top each serving with 1 1/2 teaspoons cilantro and 1 1/2 tablespoons avocado. Serve with lime wedges.

Nutrition info: 305 calories per serving.

Cheers! Try eating this meal paired with the same white wine you put in the soup. They will complement each other well, and a dry white is perfect with fish.

Origin: Umm, what else? Cooking Light.

Notes: Tailor this to how you like it. If you enjoy spice, put in more jalapeno and garlic. We generally leave out the saffron (it's expensive and taste is hit-or-miss) as well as the cilantro. You can use any flaky fish you like - the recipe originally called for black snapper, but halibut and tilapia work well.

Your house may smell like an Indian restaurant, but...

Sweet Potato Chicken Curry This delectable dish is a healthy take on Asian Cuisine

Ingredients:

1 1/2 cups vertically sliced onion

3 garlic cloves, minced

1 (14-ounce) can fat free, less sodium chicken broth

1 (14.5 ounce) can diced tomatoes, undrained

2 cups (1/2 inch) cubed peeled sweet potato

3/4 cup canned chickpeas, rinsed and drained

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 teaspoons curry powder

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground red pepper

1 bay leaf

1 1/2 teaspoons olive oil

1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces

Directions:

-Combine curry powder, coriander, turmeric, salt, black pepper, red pepper and bay leaf in a small bowl.

-Heat oil in large dutch oven or large saucepan over medium-high heat. Add chicken to pan; saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in garlic; cook 1 minute, stirring constantly. Add in curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Remove from heat; stir in lemon juice and zest. Discard bay leaf. Yields 7 servings.

Nutrition info: 196 calories per serving (not counting rice, if served).

Cheers! This may sound strange, but try a sweet white wine, like Riesling, or a Pinot Gris. It perfectly counteracts the spicy kick.

Origin: Like 75% of what we cook, Cooking Light. It has changed our cooking lives.

Notes: The first time I made this, I found the sweet potato just wouldn't cook through fast enough for what the recipe calls for. The result was a delicious chicken curry with slightly crunchy potatoes. I have found that if you nuke the potato before you do anything else, let it sit and then peel it, it will cook much faster for the perfect consistency. Also, when shopping for chickpeas, you might go crazy if you can't find them. You might realize they are the exact same thing as garbanzo beans. I learned that the hard way at Target. Also, two things you might like to include in this recipe that I don't enjoy are fresh ginger and peas. Tailor it to how you like it.

Add 'Tahini' to your vocabulary

Turker Burger Pitas With Tahini Sauce A tangy and spicy treat that will leave you fully satisfied

Ingredients:

1/2 cup plain 2% Greek-style yogurt

1 tablespoon tahini (sesame seed paste)
1 teaspoon fresh lemon juice

2 garlic cloves, minced

Dash of salt

1/4 cup chopped green onions

3 tablespoons finely chopped fresh parsley

1/2 teaspoons salt

1/4 teaspoon onion powder

1 pound ground turkey

Cooking spray

2 (6-inch) whole wheat pitas, cut in half

4 green leaf lettuce leaves

4 (1/4-inch) tomato slices

Directions:

-Combine first five ingredients in a small bowl.

-Combine onions, parsley, 1/2 teaspoon salt, onion powder and turkey in a large bowl. Divide mixture into four equal portions, shaping each into a 1/2-inch-thick patty.

-Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan, and cook for four minutes on each side or until done.

-Line each pita half with one lettuce leaf; add one patty, one tomato slice and 2 tablespoons tahini sauce to each pita half. Yields 4 servings.

Nutrition Info: 302 calories per serving

Cheers! White wine goes well with white meat. Try a Sauvignon Blanc from New Zealand, such as Marlborough.

Origin: Cooking Light. What would I do without it?

Notes: The tahini sauce can be hard to find - I know from personal experience. If you've never used it before, it's basically a (good for you) fatty paste derived from sesame seeds. You can usually find it in the Asian or Indian section of your grocery store, or perhaps the "ethnic" section. You might have to ask an employee. Also, if you'd rather not deal with pitas, feel free to buy the pre-shaped pita pockets, which we like. I'm sure even a bun would be fine, but it would alter the nutrition info slightly.

The Healthiest Pad Thai You Can Find

Pork Pad Thai A spicy combo of pork, noodles and peanut-buttery sauce that will leave you wanting more

Ingredients:

1 teaspoon olive oil (canola is fine too)

1/2 pound pork tenderloin, trimmed

1/2 teaspoon salt, divided

1/4 teaspoon black pepper

8 ounces uncooked fettuccine (spaghetti noodles work fine too)

1/4 cup low-fat peanut butter

2 1/2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 1/2 teaspoons chili garlic sauce

1 cup thinly sliced green onions

Directions:

-Preheat oven to 425.

-Drizzle oil in a glass baking dish. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in dish. Bake at 425 for 12 minutes. Turn pork over, and bake an additional 12 minutes or until thermometer registers155. Place on cutting board; let stand 10 minutes. Cut or shred pork into small pieces.

-Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm. (I find that using 2 tablespoons warm water from the tap works fine too.)

-Combine peanut butter, 2 tablespoons water, remaining salt, soy sauce, vinegar and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork and onions. Yields 4 servings.

Nutrition Info: 398 calories per serving

Cheers! I find that white goes well with the pork. Try a Chenin or Sauvignon Blanc.

Origin: Cooking Light. Of course.

Notes: This is not a hard recipe once you get the hang of it. However, the timing is tricky. Between baking the pork and cooking the pasta, you may have to microwave everything at the very end. And that's okay. I have yet to perfect it. Also, you can buy a pound or so of lean pork in a long tube at Target or Cub. We usually cut this into fourths and freeze the rest. It works great and serves as a good "back up" recipe since we usually have almost all the ingredients.