• 7 slightly underripe large bananas
• 1 1/2 C sugar
• 8 large egg yolks
• 6 tablespoons of cornstarch
• 6 C half-and-half
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 3 tablespoons lemon juice
• 1 box vanilla wafers
• 1 C heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Roast Bananas: Use upper-middle rack position and heat oven to 325 degrees.  Place 3 unpeeled bananas on baking sheet and bake for 20 minutes.  Cool for 5 minutes.

Make Pudding: Bring half-and-half, 1 C sugar, and salt to simmer over medium heat in a large saucepan.  Meanwhile, whisk 1/2 C sugar, egg yolks, and cornstarch in a medium bowl until smooth.  Whisk 1/2 C of simmering mixture into yolk mixture.  Slowly whisk the tempered yolk mixture into sauce pan.  Cook, whisking constantly, until mixture is thick and large bubbles appear at surface (about 2 minutes).   Remove from heat and stir in butter and vanilla.

Process pudding: Transfer half the pudding into a food processor and add warm peeled roasted bananas and 2 tablespoons of lemon juice and process until smooth.  Stir back in with remaining pudding mixture.  Scrape into a large bowl, place plastic along top and cool for 45 minutes.

Assemble and chill: Cut remaining bananas into 1/4 inch slices and toss in bowl with remaining lemon juice.  Layer pudding, cookies, bananas and repeat ending with pudding.  Place plastic wrap directly on pudding and chill at least 8 hours.

Make whip and serve: Mix on medium cream, sugar, and vanilla until stiff peaks form (2 minutes).  Can refrigerate for 4 hours.

Ingredients:

• Salt and Pepper
• 1/4 C minced red onion
• 1 celery rib
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne
• 1 1/2 C mayonaisse
• 1 lb elbow macaroni
• 1 1/2 C shredded sharp cheddar cheese
• 2 tablespoons minced canned chipotle in adobo

Directions:

Cook pasta until al dente.  Rinse with cool water and drain.  In a separate bowl stir in onion, celery lemon juice, mustard, garlic powder, cheddar, chipotle and cayenne.  Let sit 2 minutes and add mayonnaise.  Let sit 10 minutes. Add to macaroni.  Serve.

1) 2 cups low-sodium chicken broth

2) 1 cup of long-grain white rice (or brown)

3) salt and pepper

4) 3 tablespoons of unsalted butter

5) 2 small zucchini, halved lengthwise and sliced thin

6) 1 cup frozen corn kernels

7) 3 scallions, sliced thin

Directions:

Combine 1 cup of broth, rice, and 3/4 teaspoon of salt in a large bowl.  Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes.  Melt remaining butter in a skillet.  Add zucchini and corn and cook until browned, about 3 minutes.  Transfer to a medium bowl.  Add parcooked rice and remaining broth to skillet and bring to boil.  Cook covered on medium-low for about 12-15 minutes.  Stir in vegetables and scallions.  Cover and let sit for about 2 minutes.

• 8 large sea scallops
• 4 cups washed romaine lettuce
• 1-2 tsp. olive oil
• 1-2 T water (for larger pan use 2 T)
• 4 T Caesar Salad Dressing
• fresh lemon juice from 1/2 lemon
• shaved Parmesan cheese

Directions:

1. In a heavy, non-stick pan that heats evenly, heat olive oil over medium-high heat about 30 seconds, then add scallops and cook quickly, not more than 2 minutes per side.
2. While scallops cook, assemble lettuce and cheese on two serving plates. Place four scallops on top of lettuce on each plate.
3. Turn pan to high and put water in, then scrape the bottom of the pan to get any browned bits, keeping heat high to let some of the water evaporate. After about 1 minute, turn off heat.
4. Stir in salad dressing and lemon juice and let it get slightly warm in the hot pan, then pour over salad and serve.

• 1 lb 85/15 ground beef
• 1/4 medium onion
• 1/4 green pepper
• 2 cloves garlic
• heaping tablespoon chili powder
• 2 tablespoons brown sugar
• 15 oz canned diced tomatoes

Directions:

1. Brown ground beef.
2. Dice onion and green pepper and add it with all other ingredients to the browned beef.
3. Warm for approximately 20 minutes.

• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• Coarse salt and ground pepper
• 4 bone-in, skinless chicken breast halves (10 to 12 ounces each)
• 2 Granny Smith apples
• 1 tablespoon chopped fresh cilantro

Directions:

1. Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
2. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
3. Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

• 2 20 oz packages of fresh hash brown potatoes or one 32 oz frozen package
• salt and pepper to taste
• 1 can of cream of chicken soup
• 2 Cups shredded sharp cheddar cheese
• 1 Cup of Sour Cream
• 1 small chopped onion
• 1 stick melted butter

• 2 14-ounce cans of black beans, rinsed and drained
• 2 garlic cloves
• 2 limes
• 1/2 C medium salsa
• Dean’s zesty guacamole
• 1 C Mexican cheese

Directions:

1. In a bowl, add the black beans, garlic, lime juice and salsa.
2. Put all of it in a food processor and process until smooth.  If it is really thick add more salsa until it smooths out. Also taste it to see if you want to add more salsa or lime. I like to serve it in a pie dish, but use whatever, just as long as it is kind of deep.
3. Spoon the whole mixture into your dish and even out. Spread an entire container of Dean’s Zesty Guacamole on top (this is like the secret ingredient, we have tried it with regular guac and it just isn’t as good! you can buy it in Kroger in the cream cheese section or somewhere around there). If you don’t have Zesty Guacamole, you can use regular guacamole and add medium salsa to it until it tastes “zesty”.
4. Sprinkle shredded cheese ( I like to use a Mexican cheese mix) over top. I think maybe about a cup, but I never measure, so don’t really know. I just cover with however much I feel like using.
5. Take more medium salsa and put along the edge of the dish and the center. Sometimes I use sour cream too, but people tend to eat around it because they want to be healthy. I think it looks prettier with the sour cream. If you use the sour cream, then put that along the inside edge after you do the salsa. Then put a small scoop in the center on top of the salsa.
6. Serve with chips.

Ingredients:

• 1 baguette or loaf italian bread halved lengthwise
• 1/2 C jarred pasta sauce
• 1/8 lb Genoa salami, thinly sliced
• 1 C fresh spinach
• 2/3 C ricotta
• 1 C shredded mozzarella
• 1/2 C grated Parmesan

Directions:

1. Heat oven to 425 degrees.
2. Place bread on baking sheet, cut-side up.
3. Spoon sauce over the top.
4. Place the salami over the sauce.
5. Top with spoonfuls of ricotta and sprinkle with mozzarella and Parmesan.
6. Bake 5-7 minutes.

• 1 can black beans, drained
• 1 can corn, drained
• 3/4 C salsa, drained
• Large flour tortillas
• 1 1/2 C shredded cheddar cheese
• 1 small red onion (thinly sliced)
• 1/3 C fresh cilantro
• 1/2 tspn salt
• 1/4 tspn pepper
• juice of 1-2 limes
• 2 Tablespoons of extra-virgin olive oil
• 1 head of romaine lettuce, sliced 1-inch thick

Directions:

1. Heat oven to 400 degrees.
2. Mix beans, corn, and salsa in a bowl.
3. Place 4 tortilla on a foil-lined baking sheet.
4. Sprinkle with half of the cheese.
5. Using a slotted spoon, transfer black bean mixture on top of the cheese.
6. Sprinkle with the remaining cheese.
7. Place the remaining tortillas on top.
8. Bake 5-7 minutes.
9. In a large bowl, combine lettuce, cilantro, lime juice, oil, onion, salt and pepper.
10. Serve tortillas with salad.