Make-Ahead Memorial Day

My family will be in town for Memorial Day this year! Unfortunately, I will be the last one to arrive at my house... So, I stocked my fridge with these yummy, make-ahead sides! Add an easy main course like take-out chicken or burgers on the grill, slice up a watermelon, stock your freezer with Bomb Pops and Drumsticks and you're good to go! Enjoy!

Corn and Cucumber Salad

Mac 'n' Cheese

Holly's Potato Salad

Red and Blue Velvet Whoopie Pies

Picnic in the Park

Last Friday, I hosted a "Picnic in the Park" as part of Share-A-Plate Cincinnati - a citywide collection of community hosted dinner parties with the mission of raising awareness and funds for Cincinnati Children's Cancer and Blood Diseases Institute Build-It Bites program. (Build-it Bites is a culinary health education program for children going through cancer treatment.)

I put together gourmet picnic baskets that my family and friends purchased, and we met up at a local park for dinner. Many others friends and family also generously donated money. Click here if you would like to make a donation to Share-A-Plate Cincinnati!

I used my favorite picnic menu from a 1998 Better Homes and Gardens Annual Recipes cookbook that I have. (Some of these recipes also appear in one of my previous posts, "On the Go.")

1.

Roast Beef & Red Pepper Sandwiches (adapted from Better Homes and Gardens, June 1998)

Serves 1

INGREDIENTS

2 Stonefire Mini Naan Flatbreads

1 T. olive oil mayo

1 T. Dijon mustard

1 t. prepared horseradish (optional)

4 thin slices cooked roast beef

2 oz. sliced roasted red peppers

1 slice Monterey Jack cheese

1/3 cup baby spinach leaves

DIRECTIONS

Spread mayo, mustard and horseradish (if using) on one flatbread. Top with next four ingredients and the other flatbread. Slice in half and serve.

2.

Turkey & Chutney Sandwiches (adapted from Better Homes and Gardens, June 1998)

Serves 1

INGREDIENTS

2 Stonefire Mini Naan Flatbreads

1 T. olive oil mayo

1 T. chutney (a spiced fruit jelly found in the Indian section of the supermarket)

4 thin slices cooked turkey

1 thin slice gouda cheese

1 T. shredded carrots

1 large romaine leaf

1 fresh tarragon sprig

DIRECTIONS

Spread mayo and chutney on one flatbread. Top with next five ingredients and the other flatbread. Slice in half.

3.

Pineapple & Cream Cheese Sandwiches (adapted from Better Homes and Gardens, June 1998) - V

Serves 6
INGREDIENTS
12 Stonefire Mini Naan Flatbreads
16 oz. whipped cream cheese
16 oz. crushed pineapple, drained
1/3 cup dried cranberries
1/4 cup shelled sunflower seeds
6 T. shredded carrots
DIRECTIONS
Combine cream cheese and pineapple and spread evenly on all 12 flatbreads. Sprinkle cranberries and sunflower seeds on 6 flatbreads. Sprinkle carrots on the other 6 flatbreads. Top the 6 cranberry and sunflower seed flatbreads with a carrot flatbread. Slice in half.

4.

Gazpacho (adapted from Better Homes and Gardens, June 1998)

Serves 7

INGREDIENTS

15 oz. can Italian-style tomatoes

2 cups yellow cherry tomatoes

15 oz. can chickpeas, drained and rinsed

1 1/4 cups vegetable juice

1 cup beef broth

1/2 cup chopped English cucumber

1/2 cup chopped orange bell pepper

1/4 cup chopped red onion

1/4 cup chopped cilantro

Juice of 1 lime

2 cloves garlic, minced

Hot sauce and baguettes for serving (optional)

DIRECTIONS

Combine all ingredients and serve with hot sauce and baguettes if using.

5.

Coconut Mango Parfaits (adapted from Better Homes and Gardens, June 1998) - V

Serves 6
INGREDIENTS
16 oz. lemon yogurt
4 oz. fat-free whipped dessert topping (such as Cool Whip)
2 t. lime zest, divided
3 cups Coconut Macaroon Granola (or 12 soft coconut macaroons)

3 mangoes, peeled and chopped (or 2 cups canned)

DIRECTIONS

In a medium bowl, combine yogurt, whipped topping and 1 t. lime zest. In six 8-10 oz. cups, spoon 1/4 cup of granola or 1 crumbled cookie in the bottom. Top each with a heaping tablespoon of the yogurt mixture. Divide the mango evenly between the cups. Top with another 1/4 cup of granola or 1 crumbled cookie. Top each jar with the remaining yogurt mixture. Garnish with reserved lime zest.

And just in case you were wondering what picnic fare for 40 people looks like... 😂

We Made Bread!

I think I need an entire post for this bread that my youngest son and I made this morning! Let me first say that I think breadmaking is absolute magic! When you look at the ingredients you start with and then see what you end up with, it's breathtaking! And this simple masterpiece has been sustaining humans for thousands of years... I have Jim Lahey's book, My Bread, and I love it (and he has another book out now called The Sullivan Street Bakery Cookbook that I definitely need to check out!) Anyways, my son has recently been asking a lot of questions about where different food comes from (we're related) and I remembered this fantastic recipe. It's stupidly easy and incredibly satisfying - you just need a bit of time. So start it this afternoon or this evening and you can have fresh baked bread for lunch tomorrow. Do it!
P.S. The original recipe calls for bread flour which I did not have on hand and which I'm sure makes this even more delicious!

No-Knead Bread (adapted from Jim Lahey) 

Makes 1 loaf

INGREDIENTS

3 cups flour, plus additional for dusting

1 1/4 t. salt

1/4 t. yeast

1 1/3 cups cool water

DIRECTIONS

1. In a medium bowl, stir flour, salt, and yeast together. Add the water and mix with a wooden spoon until a sticky dough forms. Cover with plastic wrap and let it rise 12-18 hours.

2. Dust a cutting board with flour and use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. Tuck the edges of the dough under to make a round. Generously flour a tea towel or large cloth napkin (not terry cloth - too bumpy) and gently place the dough round in the center, seam side down. Dust the surface of the dough with flour and loosely cover with the ends of the towel. Let the dough rise for another 1-2 hours until almost doubled in size and a 1/4 inch deep finger poke holds its shape.

4. Place a large oven proof pot with a lid in the oven. Preheat the oven to 475 degrees. Using potholders, carefully remove the preheated pot from the oven and uncover it. Quickly and gently invert the dough into the pot, seam side up. Cover the pot and bake for 30 minutes. Remove the lid and bake an additional 15 minutes or until golden brown. Remove bread from pot and let cool on a wire rack for at least 1 hour.

Bring Back the Veggies!

Spring is right around the corner! And while I was content to spend the winter filling my belly with comfort food, it's time to show the veggies (and fruit) some love!

1.

My stir frying kick continues... And since I don't have a wok, I love using my huge cast iron pan for this!

Chicken & Veggie Stir Fry (adapted from Cooking Light)

Serves 4

INGREDIENTS

3 t. canola oil, divided

1 1/2 lb. boneless skinless chicken thighs, cut into 1 inch pieces

1 large shallot, sliced

1 red bell pepper, sliced
6 oz. haricot verts (or green beans), fresh or frozen
4 oz. fresh sugar snap peas
3 garlic cloves, minced
1 T. fish sauce
2 1/2 t. low sodium soy sauce
2 t. honey
1 t. water
1/2 t. corn starch
1/4 cup peanuts
Hot cooked rice for serving
Sriracha for serving (optional)
DIRECTIONS
Heat 2 t. oil in large cast iron skillet or wok over medium high heat. Add chicken and cook, stirring frequently, until browned and cooked through, about 9-12 minutes. Remove chicken from pan and add remaining 1 t. oil to pan along with shallot, pepper, haricot verts, peas, and garlic. Cook 5-7 minutes until crisp tender. In a small bowl, combine fish sauce, soy sauce, honey, water, and cornstarch. Add to skillet with chicken and any accumulated juices and stir to coat everything with sauce. Cook 2 more minutes until sauce thickens. Top with peanuts and serve over hot cooked rice with Sriracha (if using).

2.

Here's another yummy stir fry with rice noodles!

Beef & Broccoli Noodles (adapted from Martha Stewart)

Serves 4

INGREDIENTS

3 T. canola oil. divided

8 oz. flank steak, partially frozen and thinly sliced against the grain

2 large eggs, beaten

10 oz. frozen broccoli florets

3 garlic cloves, minced

1/2 cup low sodium soy sauce

3 T. molasses

4 t. white vinegar

8 oz. wide rice noodles

DIRECTIONS

Bring a large pot of water to boil. Meanwhile, heat 1 tablespoon canola oil over medium-high heat in a large cast iron skillet. Sear steak about 1 minute per side and transfer to a plate. Add remaining 2 tablespoons of oil and scramble eggs for 20 seconds. Add frozen broccoli and garlic. Combine soy sauce, molasses and vinegar and add to skillet along with steak and any accumulated juices. Toss to coat. Cook 4 minutes, stirring every minute. Add rice noodles to pot of boiling water and cook according to package instructions. Stir drained,cooked noodles into skillet.

3.

This is full of deliciousness - and it's easy to serve deconstructed so even your pickiest eaters can find a combination they like!

Orecchiette with Roasted Vegetables (adapted from Martha Stewart)

Serves 4

INGREDIENTS

4 strips bacon

1 small onion, sliced

1 sweet potato, peeled and cut into a 1/2 inch dice

1 small head of cauliflower, cut into florets

Salt & pepper

12 oz. orecchiette

Parmesan cheese for serving

DIRECTIONS

Preheat oven to 400 degrees. Cook bacon until crisp (on an electric griddle) and reserve drippings. Let bacon cool on a paper towel lined plate and then crumble it. On a sheet pan, toss onion, sweet potato, and cauliflower with half of bacon drippings. Sprinkle vegetables with 3/4 t. salt and 1/4 t. pepper. Bake vegetables for 35 minutes, stirring halfway through. Cook pasta in salted water according to package instructions. Drain pasta and toss with remaining bacon drippings. Top pasta with Parmesan, roasted vegetables and bacon.

4.

And finally, here's a light, bright dessert from one of my favorites - Ellie Krieger!

Lemon Bars (adapted from Ellie Krieger)

Makes 16

INGREDIENTS

7 full sheets low fat graham crackers

2 T unsalted butter, melted

1 T brown sugar

1/4 t. salt

Cooking spray

1 packet unflavored powdered gelatin

3 T. boiling water

8 oz. Neufchatel (1/3 less fat cream cheese), softened at room temperature

14 oz. can fat-free sweetened condensed milk

1/4 cup pasteurized egg product (egg beaters)

1 t. lemon zest

1/2 cup lemon juice (2-3 lemons)

DIRECTIONS

1. Crush graham crackers in a food processor. Add melted butter, sugar, and salt and process to combine. Spray an 8" square pan with cooking spray. Pour in crumbs and press into bottom of pan.

2. Stir gelatin into 3 T. boiling water until dissolved. Let cool 2-3 minutes.

3. In a large bowl, beat Neufchatel, sweetened condensed milk, and egg product for 2 minutes. Add lemon zest and juice and beat until incorporated. Add gelatin mixture and beat until incorporated.

4. Pour filling onto graham cracker crumbs. Refrigerate at least 8 hours. Cut into 16 squares.

Chicken or Beef?

As much as I love a good vegetarian meal, these chicken and beef dishes are sure to satisfy!

1.

I forgot how good this was... It takes a bit of time, but it's so worth the effort!

Chicken Pot Pie (adapted from America's Test Kitchen)

Serves 8

INGREDIENTS
Filling:
1 1/2 lb. boneless, skinless chicken breast
3 cups low-sodium chicken broth
1 T. canola oil
1 medium onion, chopped fine
3 medium carrots, peeled and cut into 1/4" rounds
2 celery ribs, chopped fine
Salt & pepper
1 t. soy sauce
1 T. tomato paste
3/4 cup frozen peas
1/2 stick unsalted butter
1/2 cup all purpose flour
1 cup milk
2 t. lemon juice
3 T. parsley, chopped fine
Topping:
1 cup all purpose flour
1 cup whole wheat flour
2 t. baking powder
3/4 t. salt
1/2 t. pepper
1/8 t. cayenne pepper
6 T. cold butter cut into 1/2" cubes
1/4 cup grated Parmesan cheese
3/4 cup light sour cream
DIRECTIONS
1. Preheat oven to 450 degrees. Bring chicken and broth to a simmer in a covered pot. Cook until chicken is done, 8-12 minutes. Transfer chicken to a large bowl and reserve liquid.
2. Meanwhile, make the topping by whisking together flours, baking powder, salt, pepper, and cayenne in a large bowl. Sprinkle butter cubes over the top. Use your fingers to rub butter into flour until it resembles coarse meal. Stir in Parmesan and sour cream until combined. Line a baking sheet with parchment paper and crumble flour mixture on top into 1/2" pieces. Bake 10 minutes until just starting to brown.
3. Heat oil in empty pot over medium heat. Add onion, carrot, celery, 1/4 t. salt, 1/4 t. pepper, soy sauce and tomato paste and cook 5 minutes, or until tender. Cut chicken into bite-sized pieces and transfer cooked vegetables and peas to bowl with chicken.
4. Melt butter in empty pot over medium heat. Sprinkle flour on top and whisk 1 minute. Slowly whisk in reserved chicken broth and milk until thickened. Remove from heat and stir in 1/2 t. salt, 1/4 t. pepper, and lemon juice. Pour sauce through a fine mesh strainer into bowl with chicken and vegetables. Add parsley, stir mixture and pour into a 9"x13" baking dish. Scatter crumble topping evenly over the filling. Bake 12 minutes or until topping is browned and filling is bubbling.

2.

This was surprisingly good! I usually find stir fry recipes to be super bland and to involve way too much prep work for the amount of time the food is in the pan. This was tasty and I made the entire dish in the time it took to cook the rice!

Beef and Pepper Stir Fry (adapted from Cooking Light) - GF*, DF

Serves 4

INGREDIENTS

1 cup white rice

4 t. canola oil, divided

1 lb. beef sirloin, sliced into thin strips

Cumin

Salt & Pepper

1 onion, sliced thin

1 red bell pepper, sliced thin

3 cloves garlic, mince

1/2 t. sugar

2 T. low sodium soy sauce*

2 T. red wine vinegar

Red pepper flakes for serving

DIRECTONS

Cook rice according to package instructions. Meanwhile, heat 2 t. oil in a large skillet over medium high heat. Add half of beef and sprinkle with cumin, salt, and pepper. Cook about 5 minutes or until beef is seared. Transfer beef to a plate and repeat process with remaining oil and beef. Add onion, bell pepper and garlic to empty pan and cook for 3 minutes. Add 1/2 t. salt, sugar, soy sauce and vinegar. Return beef and any accumulated juices to pan and stir to coat. Serve with rice and red pepper flakes.

3.

And while we're on the subject of stir frying, here's a yummy, sweet version with red peppers and chicken that I make pretty regularly!

Honey Ginger Chicken (adapted from Everyday Food)  - GF*, DF

Serves 4

INGREDIENTS

1 cup rice

2 T. canola oil, divided

1 lb. chicken breast sliced into 1/4" strips

1/4 cup honey

2 T. rice vinegar

2 T. low sodium soy sauce*

1 T. ground ginger

2 garlic cloves, minced

3 red, orange or yellow bell peppers, thinly sliced

Cilantro for serving (optional)

DIRECTIONS

Cook rice according to package instructions. Meanwhile, heat 1 T. oil in a large skillet over medium-high heat. Cook chicken about 5 minutes until opaque and then transfer to a plate. While chicken cooks, stir together honey, vinegar, and soy sauce in a small bowl. Set aside. Heat remaining 1 T. oil, ginger, and garlic in the empty skillet while stirring for about 30 seconds. Add peppers and cook 3 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and stir to coat. Cook until sauce thickens, about 3 minutes. Serve over cooked rice and garnish with cilantro, if using.

4.

And I love these beef skewers! They are so simple and delicious and remind me of warmer days!
Beef with Zucchini and Mint (adapted from Whole Living) - GF, DF

Serves 4

INGREDIENTS

1 cup rice

3 scallions, thinly sliced

Cooking spray

8 oz. sirloin steak, cut into 1/2" cubes

4 8-inch wooden skewers, soaked in water

2 zucchini, halved and cut into spears

Salt & pepper

Olive oil

Red pepper flakes

1/2 cup fresh mint leaves, chopped

1 lime cut into wedges

DIRECTIONS

Cook rice according to package instructions. Stir in scallions. Meanwhile, preheat a grill pan over medium-high and spray with cooking spray. Thread steak on skewers. Season steak and zucchini with salt and pepper and drizzle with olive oil. Grill, turning, until cooked through and blackened in parts, 6-8 minutes. Serve over rice with red pepper flakes, mint and lime wedges.

5.

This one takes a bit more time, but it's nice for special occasions! I love serving it with garlic mashed potatoes.

Chicken Parmesan (adapted from Martha Stewart)

Serves 4
INGREDIENTS

4 chicken cutlets
Salt & pepper
1/2 cup flour
18 whole wheat saltine crackers, finely crushed
3 large eggs
1/2 cup Parmesan cheese, grated
1 cup canola oil
2 cups jarred tomato sauce of choice
8 oz. shredded mozzarella
DIRECTIONS
1. Preheat oven to 350 degrees. Place 1 chicken cutlet inside a resealable plastic bag and use the flat side of a meat mallet to pound it to 1/4" thickness. Repeat with remaining cutlets. Season with salt and pepper.
2. Heat canola oil in a large straight sided skillet over medium-high heat. Place flour in a large, shallow dish. Whisk eggs and Parmesan together in a second large, shallow dish. Place crushed crackers in a third large, shallow dish. Coat each chicken cutlet in flour, egg, and then cracker crumbs.
3. When oil is hot and sizzles when a pinch of flour is dropped in, add 2 cutlets to the skillet. Cook 3 minutes per side or until golden brown. Transfer to a rimmed baking sheet and repeat with remaining 2 cutlets.
4. Top each cutlet with 1/2 cup tomato sauce and cover with mozzarella. Bake 10 minutes or; until cheese is melted and sizzling. Then put under the broiler an additional minute until cheese starts to brown.

Cold Outside!

I can't seem to get away from comfort food this time of year...

1.

I haven't made this in a few years, but I was totally craving it over the holidays and it didn't disappoint! This can be assembled (and even baked!) the day before if you're crunched for time. A pre-baked casserole can be re-heated in a 425 degree oven for about 30 minutes.

Hash Brown Casserole (adapted from Gigi 😘) - V

Serves 12
INGREDIENTS
1/2 onion, diced
1 stick butter, divided
2 cups reduced fat shredded cheddar
16 oz. light sour cream
10.75 oz. can low-fat cream of mushroom soup
28 oz. package frozen Potatoes O'Brien (with onions and peppers)
3 cups crushed corn flakes
DIRECTIONS
Preheat oven to 425 degrees. In a large skillet over medium heat, combine onion with 1/2 stick of butter and saute for 5 minutes. Transfer to a large bowl and stir in cheese, sour cream, and soup. Stir in frozen potatoes. Spread mixture into a 9"x13" baking dish. Melt remaining 1/2 stick of butter in empty skillet and stir in crushed corn flakes. Arrange cornflakes and butter evenly on top of potatoes. Cover with aluminum foil and bake 45 minutes. Remove foil and bake 15 minutes more.

2.

I've also been craving this lately! It's a repeat recipe from Valentine's Day 2013, but it's a good one! I usually make this alongside a half recipe of regular Mac 'n' Cheese to keep the boys happy.

Mediterranean Mac 'n' Cheese (adapted from Everyday Food) - V

Serves 4
INGREDIENTS 
Cooking spray
14.5 oz. can petite diced tomatoes, drained
1/3 cup pitted Kalamata olives, chopped
1/2 teaspoon dried oregano
8 ounces macaroni
1/2 stick butter
1 clove garlic, minced
1/4 cup flour
2 cups fat-free milk
8 oz. reduced-fat feta, crumbled and divided
DIRECTIONS
Preheat oven to 400 degrees. Set a large pot of water to boil and spray an 8-inch square baking dish with cooking spray. In a small bowl, combine tomatoes, olives, and oregano. Cook pasta 2 minutes less than package instructions; drain pasta and return to pot. Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Pour mixture over pasta; stir to combine. Pour pasta mixture into prepared baking dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, about 25 minutes. 

3.

This is a simpler, nutritionally enhanced version of Julia Child's classic. It's a great cold weather weekend recipe that can simmer in your oven all day long and make your whole house smell fantastic! The meat and potatoes tend to fall apart when you freeze it, so I don't make more than we can eat in a few days.

Beef Bourguignon (adapted from Everyday Food) - DF*

Serves 4
INGREDIENTS
2 T. olive oil, divided
8 oz. button mushrooms, quartered
1 1/2 lb. stew beef
Salt & pepper
3 strips of bacon, cut into 1/2 inch pieces
1/2 onion, sliced
1 garlic clove, minced
2 carrots, peeled and cut into 1 inch pieces
1 T. tomato paste
1 T. flour
1 1/2 cup dry red wine
1 cup low-sodium chicken broth
1 bay leaf
1/4 t. dried thyme
1/2 lb. yukon gold potatoes, cut into 1 inch pieces
12 frozen pearl onions, thawed
1/2 cup frozen peas, thawed
1 T. butter*
DIRECTIONS
1. Move oven rack to lower middle position and remove upper rack. Preheat oven to 350 degrees. In a large oven safe pot with a lid, heat 1 T. olive oil over medium high heat. Add mushrooms, season with salt and pepper, and cook until browned, about 10 minutes. Transfer to a plate. Pat beef dry with paper towels and season generously with salt and pepper. Add remaining 1 T. oil to pot. In batches, brown beef 2-3 minutes. Transfer to a separate plate. Add bacon to the pot and cook until brown, about 5 minutes. Add onion, garlic, and carrot and stir to coat with bacon fat about 1 minute. Then stir in tomato paste until incorporated. Sprinkle with flour and cook while stirring about 1 minute. Add wine, broth, bay leaf, and thyme. Bring to a boil and use a wooden spoon to loosen brown bits on bottom of pan.
2. Return beef to pot. Cover and transfer to oven for 1 1/2 hours. Add potatoes and pearl onions and cook 1 1/2 hours more. Remove from oven and stir in peas and butter. Season with salt and pepper.

4.

The first time I made this, I took all sorts of liberties with the original recipe and it turned out fabulous! The second time, I made it for the boys, followed the recipe exactly, and hated it! But, I so remembered loving the first dish I made that I gave it one more try - this time, writing down my recipe adjustments. And voila! Sweet, creamy, perfection! It also freezes well so I would recommend making two square pans - baking one and freezing the other, uncooked. To bake from frozen just double the baking time!

Squash and Spinach Lasagna (adapted from Martha Stewart) - V

Serves 12

INGREDIENTS
1 medium butternut squash, peeled and cut into 1/2 inch cubes (about 3 lb. or 4 cups)

1 T. olive oil
Salt & pepper
1/2 stick unsalted butter
1/2 onion, diced small
Nutmeg
1 T. Dijon mustard
1/3 cup flour
4 cups milk
2 cups fat free cottage cheese
1 1/2 cups shredded Swiss cheese, divided
2/3 grated Parmesan
1 large egg
12 sheets no-boil lasagna noodles
5 oz. baby spinach

DIRECTIONS

1. Preheat oven to 400 degrees. Toss squash with oil and spread in a single layer on a baking sheet. Season with salt and pepper. Roast about 15 minutes or until tender, stirring halfway through baking time. Reduce oven temperature to 375 degrees.
2. Meanwhile make the sauce by melting butter in a medium saucepan over medium heat. Add onion, a pinch of nutmeg, and 2 t. salt. Cook until onion is translucent, about 3 minutes. Stir in mustard and sprinkle with flour, stirring constantly for about 30 seconds. Slowly whisk in milk and simmer.
3. In a medium bowl make the filling by stirring together cottage cheese, 1 cup of Swiss cheese, Parmesan, egg, and a pinch of nutmeg.
4. Spread 1 cup of sauce in the bottom of a 9" x 13" baking dish. Arrange 4 noodles on top. Dot with 1/3 of the filling. Top with half of the squash. Spread spinach over the squash. Pour 1 cup of sauce over the spinach. Top with 4 more noodles, 1/3 of the filling, the rest of the squash, and 1 cup of sauce. Finish with 4 more noodles, the rest of the filling, and the rest of the sauce. Sprinkle with remaining 1/2 cup of Swiss cheese.
4. Cover with foil and bake 35 to 40 minutes until bubbling at edges. Remove foil and broil until brown in spots, 2-3 minutes. Let cool 20 minutes before serving.

5.

Here's an easy, yummy chili from Cooking Light that achieves creaminess without dairy and a nice brightness from lime juice.

White Chicken Chili (adapted from Cooking Light) - DF*

Serves 4

INGREDIENTS

1 1/2 cups low sodium chicken broth, divided
15 oz. can Great Northern beans, rinsed, drained, and divided
2 T. olive oil
1 cup onion, chopped
3 cloves garlic, minced
1 1/2 t. flour
1 T. cumin
2 (4 oz.) cans mild green chiles, drained and chopped
Salt & pepper
1 cup cooked chicken breast, shredded
2 T. lime juice
Sour cream*, avocado, and cilantro for serving (optional)
DIRECTIONS

Blend 1/2 cup chicken broth and 1/2 of Great Northern beans in a blender until smooth. Heat olive oil in a large pot over medium-high heat and add onion. Cook 4 minutes, then add garlic and cook another 2 minutes. Sprinkle with flour and cook 1 minute while stirring. Add cumin and chiles and cook 1 minute more. Add bean mixture, remaining 1 cup chicken broth, remaining beans, 1/2 t. salt and 1/4 t. pepper. Bring to a boil then reduce to a simmer for 5 minutes until slightly thickened. Stir in chicken and lime juice. Serve with sour cream, avocado and cilantro if desired.

6.

Delicious, dairy-free, mashed potatoes from Ellie Krieger.  You're welcome. :)

Garlic Mashed Potatoes (adapted from Ellie Krieger) - GF, DF, V

Serves 4

INGREDIENTS
1 1/4 lb. Yukon gold potatoes, unpeeled and cut into 1 inch pieces

4 garlic cloves, peeled

1/2 cup low sodium chicken broth

1 T. olive oil

1/2 t. salt

1/4 t. pepper 

DIRECTIONS

Steam potatoes and garlic in a steamer basket over 2 inches of boiling water. Cover and cook 15 minutes until tender. Remove steamer basket and drain water from large pot. Transfer potatoes and garlic to pot and add broth, olive oil, salt, and pepper. Mash until smooth.