Lightened-Up Chili Mac (Taste of Home) 2 cups uncooked whole wheat elbow macaroni 1 pound lean ground turkey 1 small onion, chopped 2 to 3 jalapeno peppers, seeded and chopped 2 garlic cloves, minced 2 teaspoons olive oil 1 can (15 ounces) black beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 1 to 2 tablespoons hot pepper sauce 2 to 3 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper 3/4 cup shredded reduced-fat cheddar cheese Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion, jalapenos and garlic in oil over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni; stir into turkey mixture. Cook over medium-low heat for 5 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 6 servings.

This was in our local paper last nite, and I tore out the recipe. Rotini Guacamole Pasta Salad 2 1/2 cups whole-wheat rotini pasta 1 avocado, peeled and pitted 1/2 cup fat-free or light sour cream 2 tbsp seeded and chopped jalapeno pepper 1 tbsp lime juice 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp salt and pepper 1 clove garlic, minced 1 cup black beans, drained and rinsed 1 cup corn kernels, thawed 1 cup seeded, chopped tomato 1 cup chopped red pepper 1/2 cup thinly sliced green onion 1/2 cup shredded cheddar cheese Cook rotini. Drain and rinse under cold running water until cool. Drain well and set aside. Mash avocado with a fork until smooth. Blend avocado with sour cream, jalapeno, lime juice, chili powder, cumin, salt pepper and garlic until well combined. Taste and adjust seasonings as needed. Toss rotini with beans, corn, tomato, red pepper and avocado mixture until coated evenly. Sprinkle with green onions and cheese before serving. TIP: If making ahead, prepare salad mixture and all of the dressing except the avocado. For brightest colour, add ovocado to dressing at the last minute and toss just before serving. To thaw the frozen corn, place the kernels in the colander before draining the hot pasta.

Garlicky Shrimp with Asparagus and Lemon (Fine Cooking) 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry 3/4 tsp. kosher salt; more as needed Freshly ground black pepper 1 lemon 6 Tbs. extra-virgin olive oil 4 medium cloves garlic, thinly sliced 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups) 1/8 to 1/4 tsp. crushed red pepper flakes 2/3 cup low-salt chicken broth 1/2 tsp. cornstarch Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it's shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked. Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes. In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc