Two-Potato Soup

2 1/4 lb sweet potatoes, peeled and cubed
1 1/2 lb baking potatoes, peeled and cubed
3 cups chopped onion
1/4 cup olive oil
5 cups low-sodium chicken broth
1 1/2 tsp salt
1/2 tsp cayenne pepper
2 cups half-and-half
6 Tbsp chopped green onions

1. Sauté potatoes and onion in hot oil in a large Dutch oven over medium-high heat 10 minutes.
2. Stir in broth, 2 cups water, salt, and pepper; bring to a boil.
3. Reduce heat to medium; simmer 25 minutes or until vegetables are tender. Let cool for 15 minutes.
4. Process in batches, or with an immersion blender, until smooth.
5. Return to Dutch oven; stir in half-and-half, and sprinkle with onions.

Spinach Pie

Preheat oven to 350

1/2 cup chopped onion
10 oz frozen spinach, thawed, drained
16 oz part skim cottage cheese
8 oz shredded part skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tsp oilive oil
1/2 cup egg substitute
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper

Saute onion in olive oil. Combine onions and all other ingredients and mix well. Place in sprayed 9" glass pie plate and bake for 40 minutes @ 350. Divide pie into 6 pieces.

6 servings, 5 points each

Pecan Crusted Salmon

Preheat oven to 400

1/4 cup milk
1/2 cup egg substitute
2 Tbsp. Adobo all-purpose seasoning
3/4 cup old fashioned oats
1/2 cup chopped pecans
1 1/2 lb salmon fillets

Mix milk and egg substitute in a shallow pan. Combine oats, pecans, and seasonings in a plastic bag. Dip fillets into milk/egg mixture and place into bag with pecan mixture; shake to coat. place on sprayed baking pan; bake 10 minutes @ 400.

6 servings, 7 points each

Ham, Carmelized Onion, & Cheese Panini

1 large Onion, thinly sliced
1/4 tsp Sugar
4 tsp Dijon Mustard
3 tsp Horseradish
2 tsp Honey
Sliced Bread, with thin layer of butter spread on one side
9 oz. sliced Honey Ham (sandwich meat)
6 slices thin sliced Swiss Cheese

1. Cook onions and sugar in a sprayed pan for about 10 minutes on medium until lightly browned.
2. Mix mustard, horseradish, and honey; Spread onto 6 slices of bread. (Leave butter on the "outside")
3. Layer each with 3 slices of ham, 2 Tbsp onions, and 1 slice cheese, top with bread (Once again, with the butter on the "outside").
4. Cook on skillet or in panini grill.

I am craving this just thinking about it!

Pizza Loaf

6 servings, 6 points plus each
Preheat oven to 350

1 can Refrigerated Classic Pizza Dough
2/3 cup Part Skim Shredded Mozzarella Cheese
34 slices Hormel Turkey Pepperoni
1 Egg White
1 tsp Dry Mustard
1 tsp Garlic Salt
1 tsp Pepper
4 tsp Italian Seasonings
1 1/2 cup Pizza Sauce

On sprayed baking sheet, spread dough into a large rectangle. Sprinkle with seasonings, cheese, and turkey pepperoni. Roll loaf length wise; pinch ends. Place seam side down and brush with egg white. Bake 30 minutes at 350. Use 1/4 cup pizza sauce per serving for dipping.

*Taken from e-mealz
**We all enjoyed this quick and easy substitute for when you're in the mood for pizza.

Honey Mustard Chicken

6 servings, 5 points plus each

2 lbs Boneless/Skinless Chicken Breasts
1 Tbsp Olive Oil
1/3 cup Dijon Mustard
3 Tbsp Honey
1/2 tsp Curry Powder
1/2 tsp Dried Tarragon

Cut chicken into tenders and place in large skillet. Combine remaining ingredients and pour over chicken. Cook over medium - medium/high heat until chicken is cooked through.

*This was an easy, quick chicken dish that was supposed to be baked in the oven. The first time I made it, I just assumed I was supposed to cook in on the stove-top. The second time I followed the directions and used the oven. We felt that when cooked on the stove-top the chicken had a fuller flavor.

Peppermint Fudge Cupcake Jars

Makes approximately 8 jars, or 12 cupcakes

Cupcakes

2/3 cup all-purpose flour

2 1/2 Tbsp unsweetened cocoa powder

3/4 tsp baking powder

1/4 tsp salt

3 oz chocolate, chopped (or about 1/2 cup chips)...bittersweet, dark, or semi-sweet

1/2 cup + 3 Tbsp butter, but into pieces

3/4 cup plus 2 Tbsp sugar

3 large eggs, at room temperature

1 tsp vanilla extract

8 8oz Wide-Mouth Mason Jars (The Short Squatty Kind)

Preheat oven to 350 degrees. Place chocolate and butter in a large, heatproof bowl and microwave in 30 second intervals, stirring after each, until melted and smooth. Set mixture aside and let cool 10-15 minutes. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating with your spoon until combined after each addition, and then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not over mix.

Place the mason jars on a cookie sheet. Divide the mixture evenly among the 8 jars (or 12 cupcake liners). The jars should be about half full, or a little less. Bake until a toothpick inserted into the center comes out with only a few moist crumbs attached, about 22-25 minutes. Remove from the oven and carefully (with a pot-holder!) transfer jars to a cooling rack. Let jars cool until at least close to room temperature before topping with Ganache.

Peppermint Ganache

4 oz semi-sweet chocolate (chocolate chips are fine)

1/2 cup heavy cream

1/4 tsp peppermint extract

Place chocolate chips in a bowl. Heat cream in microwave until bubbles form around the edge. Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap. Let sit for 5 minutes, add peppermint extract and then whisk until smooth. Let cool uncovered until thickened slightly, almost like a thin pudding.

To assemble, pour 1 1/2-2 Tbsp ganache over the top of each cupcake jar. If desired, use a paring knife to first hollow out a well in the middle of the cake. Tilt jars to distribute ganache evenly over the top of the cake and then let cool for the ganache to set. If storing overnight, place lids and rings on jars and leave at room temperature.

Cupcake Frosting and Filling

3 Tbsp flour

1/2 cup milk

1/2 cup butter, room temperature

1/2 cup granulated sugar

1 tsp vanilla

1/2 tsp peppermint extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. (It is critical to cook this long enough...it should look like pudding - or where you can see the bottom of the pan when you stir it). Use a whisk to push the mixture through a mesh strainer and then let it cool completely to room temp. or chill it in the fridge.

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer. Then, while beating, add in the thickened milk mixture and the extracts. Beat on the highest speed you can for 7 minutes, maybe even 8 or 9. It will go from a weird goopy mess to something thick, velvety smooth, and perfectly fluffy.

Pipe on each jar, leaving room for the lid. If desired, sprinkle on some crushed candy canes and then screw on the jar lids.

*I know this looks like a lot of work. While it is a little tedious, it wasn't really complicated. And the results are amazing. If you need a little "pick-me-up" for a friend around the holidays...this is perfect!

**My icing didn't ever get to the perfect "velvety smooth, perfectly fluffy" stage. However, after over 10 minutes of mixing, I decided it was close enough. It is a great, not too sweet, icing.

***I tried to make these as a regular brownie recipe, and they were a little dry. The next day they were better, but for some reason, they were best baked in the cute little mason jar.

****Recipe compliments of ourbestbites. Find the original recipe HERE.