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Ingredients 2 pieces Large peaches, pitted 2 pieces Pluots, pitted 1/2 cup Honey Greek yogurt 2 tablespoons Sugar 1/2 teaspoon Cinnamon 4 pieces Weetabix biscuts 3 tablespoons Brown sugar 2 tablespoons Melted butter 1 teaspoon Cinnamon Preparation Cut the peaches and pluots into slices and place in the bowl of a blender or food processor. Add the Greek yogurt, sugar, and cinnamon and pulse until totally pureed. Set aside. For the streusel, break up the Weetabix biscuits into a medium bowl....

Ingredients 1 ball Burrata cheese 1 pint-size jar Pickled Hot Cherry Peppers Extra-virgin olive oil, for drizzling Fleur de sel and freshly ground pepper Preparation Place Burrata in a dish, and break open with a spoon. Top with pickled hot cherry peppers. Drizzle with pickling liquid from jar and oil. Season with fleur de sel and pepper. Related Video

Ingredients 1 bar (8 ounces) cream cheese, room temperature 1 cup coarsely grated sharp white cheddar (4 ounces) 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce Coarse salt and ground pepper 1 cup shelled unsalted pistachios, coarsely chopped Crackers, for serving Preparation In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours....

We love all things pasta at my house and this is our new family favorite. We eat pasta at least once a week, everything from this spaghetti sauce recipe, to a delicious spinach and mushroom lasagna with white sauce, and this easy-to-make basil alfredo chicken pasta. But my kid’s all-time favorite is pesto pasta. And this chicken pesto pasta recipe is a huge hit! It’s super quick to make and incredibly versatile allowing you to switch up the protein and vegetables....

Ingredients 1 bottle (750 mL) vodka, preferably Swedish 1/2 cup fresh red currants 2 sprigs fresh mint Preparation Combine vodka, currants, and mint in a large, wide-mouthed jar. Cover, and refrigerate for at least 1 week. Serve cold. Related Video

Ingredients 1 piece Rutabaga, large, peeled 9 tablespoons Cold butter, divided 1/4 cup Shallot, finely minced 10 Peppercorns 1/4 cup Dry white wine 1/4 cup Heavy cream 1/2 teaspoon Kosher salt 1 cup Pecorino or Parmigiano, grated 1/4 cup Fresh chives Preparation Prepare rutabaga: Shave peeled rutabaga with mandoline or vegetable peeler. Stack and cut pieces into noodle-like strips. Make buerre blanc: Cut 8 T. butter into pieces and reserve in cool place....

Ingredients 1/4 cup finely chopped shallot 2 tablespoons champagne vinegar 1/4 cup extra-virgin olive oil 4 anchovy fillets, coarsely chopped 1 tablespoon capers, coarsely chopped 1 teaspoon Dijon mustard 1/4 teaspoon coarse salt, plus more to taste 2 1/4 cups fresh parsley leaves, chopped 1/4 cup fresh tarragon leaves, chopped Preparation Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately....

Ingredients Two 16-ounce containers plain yogurt 1 cup unhulled sesame seeds 2 tablespoons raw pumpkin seeds, shelled 1/4 cup plus 3 tablespoons unblanched whole almonds 1/4 cup plus 3 tablespoons shelled pistachio nuts 1 cup honey 1 1/4 cups sugar 4 star anise 4 cloves One 3-inch cinnamon stick Preparation Place yogurt in a sieve lined with cheesecloth, and set over a medium bowl; wrap ends of cheesecloth over yogurt, place a weight such as a few soup cans on top, and drain in refrigerator 15 minutes....

Ingredients 4.5 pounds Beef Tenderloin that has been trimmed and tied (must be 4.5 pounds) 2 tablespoons Unsalted Butter (important ingredient, so get the good stuff!) 1 tablespoon Salt (get the good stuff too!) 1 tablespoon Pepper Preparation Preheat the Oven to 500 degrees Place beef on a baking sheet and pat it dry with a paper towel Spread butter all over the beef with your hands Sprinkle salt and pepper all over the beef evenly...

Beer Cheese Soup. A delicious, creamy, healthier version of the German classic beer and cheddar cheese soup. Made without flour and without butter, loaded with hidden veggies, this is one of the easiest soups you can make at home in your soup machine. Grab your favourite German beer, your favourite cheddar cheese and a few pantry favourites and you can recreate this creamy soup in your soup maker. Beer Cheese Soup As a child I was surrounded by great beer....

This strawberry shortcake dip is lightened up in calories and made with reduced-fat cream cheese and yogurt. Top it with some fresh strawberries and freshly grated lemon zest for a fun twist on the strawberry shortcake! I made a box of store-bought Angel food cake mix (only because it was easy) and sliced up some bananas to make some skewers for dipping. Make this dip for Mother’s Day and your Mom and all her guests will be impressed....

This strawberry yogurt cake is a vanilla cake base and gets baked in a bundt cake pan. Fresh strawberries are added into it with a hint of lemon. You will want to make this cake during the Springtime when fresh strawberries finally come in season. A basic vanilla cake recipe calls for milk as one of the wet ingredients along with butter and eggs, but did you know you can replace milk with yogurt in a cake recipe?...

Ingredients 2 tablespoons olive oil 1 medium white onion, chopped Coarse salt and ground pepper 2 teaspoons ground cumin 2 garlic cloves, minced 4 medium sweet potatoes (2 pounds total), peeled and cut 1/2 to 1 chipotle chile in adobo, chopped 7 cups low-sodium chicken broth Sour cream, for serving Toasted flour tortilla wedges, for serving (optional) Preparation In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high....

Ingredients 1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks 4 scallions, thinly sliced 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece) 2 tablespoons freshly squeezed lemon juice (from 1 lemon) 1 tablespoon paprika 2 teaspoons ground cumin 1/2 teaspoon ground cardamom 1/4 teaspoon cayenne pepper Coarse salt and ground pepper Vegetable oil, for grates 4 (6-inch) whole-wheat pitas 1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal...

Ingredients 4 tablespoons olive oil 1 pound (2 1/2 cups) orzo 1 teaspoon grated lemon zest Coarse salt and ground pepper 1/2 cup slivered black olives 1/4 cup chopped fresh parsley 2 tablespoons fresh lemon juice Preparation Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil....

Ingredients 1 tablespoon orange juice 1 1/2 teaspoon lemon juice 1 1/2 teaspoon reduced-sodium soy sauce 1/8 teaspoon ground coriander 1/2 teaspoon minced fresh ginger 1/2 teaspoon honey 1 1/2 tablespoons vegetable oil Salt and freshly ground pepper 1/4 pound French beans (haricots verts), stem ends removed and beans cut in half 3 ripe tomatoes (about 1 1/2 pounds) 1 bunch arugula, stems removed and leaves cut in half Preparation In a small bowl, combine juices, soy sauce, coriander, ginger, and honey....

Ingredients 2 large egg whites Pinch of salt 3/4 cup confectioners' sugar 1/4 teaspoon pure vanilla extract 1/2 cup all-purpose flour 4 tablespoons (1/2 stick) unsalted butter, melted and cooled 1 tablespoon vegetable oil, or nonstick cooking spray, for iron Preparation In the bowl of an electric mixer, beat egg whites until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar....

Ingredients 4 teaspoons balsamic vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon minced fresh thyme leaves Coarse salt and ground pepper 3 cups baby arugula (about 2 ounces), washed and dried 3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces 3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces 1 pint strawberries, washed, dried, hulled, and quartered 1/2 cup walnuts, toasted and coarsely chopped (optional)...

This recipe I found surfing the Weight Watcher boards Recipe Review forums. It is from the Biggest Loser cook book. Another recipe I’ve tried from that book that was really really good was the Baked Ziti. That recipe is also on the menu for this week. It makes a lot for two people so we will have a lot of left overs. I didn’t use any turkey bacon at all because I tried it once and didn’t really care for it at all....

Ingredients 1 jar (12 ounces) blackberry jam (not jelly) 1 cup heavy cream 1 tablespoon confectioners’ sugar 1/2 cup mixed fresh berries Preparation Pass jam through a fine sieve; discard solids. With a mixer fitted with the whisk attachment, beat cream and sugar until soft peaks form. Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately. Related Video