3 tablespoons vegetable oil
6 cloves garlic, minced (or to taste)
1 onion, halved and sliced thin
4 cups shredded zucchini, length-wise into long spaghetti-like strips
1/2 cup nonfat milk
4 ounces nonfat cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
fresh nutmeg, to taste
grated Parmesan cheese (optional)

1- Heat the oil in a skillet over medium heat. Stir in garlic & onion, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
2- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt, pepper, nutmeg, to taste, and sprinkle with Parmesan cheese.

Serves 4

1 pound Great Northern white beans
2 pounds boneless, skinless chicken breast
2 medium onion, chopped
2 4oz. cans of mild chopped green chilies
4 garlic cloves, minced
2 Tbsp. olive oil
6 cups fat-free chicken broth
2 Tbsp. ground cumin
2 tsp. dried oregano, crushed
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
3 cups shredded Monterey Jack cheese
Sour cream
Salsa
Fresh cilantro

Soak beans in cold water overnight.

In large pot, heat 1 Tbsp. olive oil over medium heat and sauté onions until translucent. Stir in garlic, chilies, cumin, oregano, cayenne pepper, and cloves and cook an additional 2-3 minutes.

Drain beans and add to pot with chicken stock. Bring to boil and reduce heat. Simmer about 2 hours until beans are tender, stirring occasionally.

While beans are cooking, saute chicken breast in 1 Tbsp. olive oil. Let cool, then cube.

After 2 hours, add chicken and 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper.

Serve with extra Monterey Jack, sour cream, salsa, and cilantro as toppings.

2 eggplants
2 T olive oil
1/2 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 lb extra-lean ground beef
1 1/2 tsp dried oregano
1/2 cup tomato sauce
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees F. Pierce eggplants in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes, or just until tender. cool, halve lengthwise, and then scoop out pulp, leaving about a 1/2-inch shell. Chop pulp and let drain in colander.
Heat 1 T oil in large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally for 8 minutes, or until tender. Add garlic and beef and cook, breaking up beef, for 5 minutes or until no longer pink. Stir in eggplant, oregano, and tomato sauce. Reduce to low heat and cook for 15 minutes or until thick, stirring occasionally. Stir in 1/4 cup of the cheese, salt, and pepper.
Place eggplant shells on a baking sheet and fill with beef mixture. Sprinkle with remaining cheese and drizzle with remaining 1 T olive oil. Roast for 15 minutes until lightly browned.

4 servings

1 T olive oil
2 smallish eggplants, diced
1 green pepper, diced
1 onion, diced
1 zucchini, diced
4 cloves garlic, minced
1 jar no sugar added spaghetti sauce, 18 oz
1 cup low-fat or nonfat cottage cheese, drained
1/2 cup lowfat mozzarella, grated
1/4 cup Parmesan cheese, grated
Fresh basil leaves

Heat olive oil over medium heat in large skillet and add eggplant. Saute until it begins to brown. Add remaining veggies, and continue to saute until onion begins to become translucent. Add spaghetti sauce and simmer gently 5 minutes. Add cottage cheese and continue to simmer 5 minutes more. Sprinkle mozzarella and Parmesan cheeses over top of veggie mixture and put lid on skillet. At this point you can turn off the burner, and let sit until cheese is melted.
Tear up some fresh basil leaves, sprinkle over top and serve!
Serves 4

Ricotta can be used in place of the cottage cheese.

4 frozen chicken breasts
1 package dry Italian dressing mix
1 cup water or chicken broth

Place ingredients in slow cooker. Cover and cook low for 8 to 10 hours. If you use defrosted chicken only cook for 4 or 5 hours. You may also add carrots if desired.

3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick
Lemon wedges (optional)

To make the paste: In a small bowl whisk together the paste ingredients.

Spread the paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.

Makes 4 servings.

1 can (14 1/2 ounces) Swanson Seasoned Chicken Broth with Roasted Garlic
4 skinless, boneless chicken breast halves (about 1 pound)

Pour broth into large shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 15 minutes.

Remove chicken from broth. Grill chicken on lightly oiled grill rack over medium-hot coals 15 minutes or until chicken is no longer pink, turning and brushing often with broth.

Makes 4 servings

This recipe created by Swanson.

 1 lb Salmon
3 Tbsp lime juice
6 dashes of Tabasco
2 Tbsp olive oil
4 Tbsp fresh cilantro, chopped
1/2 cup Pistachios, shelled

recipe directions
Combine lime juice, Tabasco, olive oil and cilantro. Pour over salmon and let sit for 15- 30 minutes.

In the meantime place pistachios in a food processor and chop into fine pieces.

Roll salmon in pistachio bits. Broil for 10 minutes (5 minutes on each side), or until done.

12 ounces of salmon, cut into two fillets
1 teaspoon of herb blend
Half lemon
1 tbsp dark sesame oil (or canola oil)
2 cloves garlic (chopped)
1 tbsp fresh ginger (grated)
1/4 cup onions (chopped)
2 cups mushrooms, sliced
2 cups cherry tomatoes, halved
5 oz can of water chestnuts, drained
3 cups baby spinach leaves, steamed

Preheat oven to 350 degrees.

Rinse the salmon well and rub with lemon juice. Place the fillets on a cake rack, laid on a cookie sheet, on the middle rack of the oven. You can place the the fillets directly on the cookie sheet, but raising them keeps the fish a little firmer. Bake for 20 minutes.

While the salmon is cooking, heat the oil in a non-stick frying pan and add the garlic, onion and ginger. Stir fry for 2 minutes, then add the mushrooms and fry for 2 to 4 minutes more. Finally add the tomatoes and water chestnuts, fry until heated through and fold in the steamed spinach. Serve alongside the salmon.

If you feel this dish needs additional flavoring, make a quick sauce by mixing 2 tbsp of low-sodium soy sauce with 2 tbsp of rice vinegar. Add to the stir-fry near the end of cooking.

2 ripe avocados, cut into quarters
2 scallions, coarsely chopped
2 Tbs. prepared low-sugar horseradish
1 Tbs. Lemon juice
1-1/4 tsp salt
4 12-oz sirloin steaks
½ tsp freshly ground pepper

Heat grill to high. Pulse avocados, scallions, horseradish, lemon juice, and ½ tsp of salt in a food processor until well combined but still chunky; set aside.

Sprinkle steaks with remaining salt and pepper; grill, turning once, 10 minutes for medium rare, or to desired doneness. Serve with horseradish guacamole.

Serves 4