Dinner made easy

COLLECT A MEAL So ea s y, so del iciou s!

Veggie-Stuf fed Sweet Potatoes

These spuds make a hearty side or tasty light lunch

1 Tbs. olive oil 1 red and /or yellow bell pepper, cut into 1⁄2" dice 4 oz. green beans, trimmed, cut into 11⁄2" pieces, about 1 cup 1 (8 oz.) zucchini, cut into 1⁄2" dice 1⁄8 tsp. salt 1⁄8 tsp. pepper 1 clove garlic, minced 1⁄2 cup crumbled feta cheese 1⁄2 cup seasoned croutons 6 (8 oz.) sweet potatoes, baked, split

In large nonstick skillet, heat oil over medium heat. Add bell pepper and green beans; cook, stirring occasionally, until softened, 6 –7 min. Add zucchini, salt and pepper; cook, stirring, until just tender, about 5 min., adding garlic during last 30 sec. of cooking time. Remove from heat. Stir in cheese and croutons. Divide mixture among potatoes.

Servings: 6. Active time: 20 min. Total time: 30 min. Calories : 214 Protein : 6g Fat : 6g (2g sat.) Chol.: 11mg Carbs.: 35g Sodium : 254mg Fiber: 7g Sugar: 12g

Creamy Broccoli Soup

Peas and potatoes blended into our soup make it rich and satisfying with only a splash of actual cream

1 Tbs. butter 1 onion, sliced 6 cups vegetable broth 5 cups broccoli florets 3 potatoes, peeled, chopped 1⁄4 tsp. salt 1⁄4 tsp. pepper + additional 11⁄2 cups frozen peas, thawed 2 Tbs. heavy cream Ch opped toasted almonds and chopped fresh parsley (optional)

In pot, melt butter over medium heat; add onion and cook until slightly softened, about 1 min. Add broth, broccoli, potatoes, salt and 1 ⁄4 tsp. pepper; bring to a boil. Cover; reduce heat to low. Cook until tender, about 20 min. Stir in peas; cook 1 min.

In blender, in batches, puree soup. Return to pot; over medium heat, cook until hot. Drizzle with cream. If desired, sprinkle with almonds, parsley and additional pepper.

Servings: 6. Active time: 20 min. Total time: 45 min. Calories : 169 Protein : 6g Fat : 4g (2g sat.) Chol.: 11mg Carbs.: 28g Sodium : 801mg Fiber: 5g Sugar: 5g

Fudgy Berr y Cupcakes

A swirl of from-scratch raspberry buttercream frosting gives our cupcakes a decadently delicious upgrade We soaked bread in kicked-up barbecue sauce before mixing with the meat for extra-moist and flavorful results

21⁄2 cups raspberries + additional 1⁄2 cup granulated sugar 11⁄2 tsp. cornstarch 2 cups butter, at room temp. 4 cups confectioners’ sugar 24 baked chocolate cupcakes

Puree 21 ⁄2 cups raspberries and granulated sugar; strain. Mix cornstarch and 2 tsp. water; stir into raspberr y

Heat oven to 375°F. Line rimmed baking sheet with foil; coat with cooking spray. In large bowl, lightly beat egg

mixture. In small pot over medium-low heat, cook, stirring, until thick, 1–2 min.; transfer to bowl. Let cool.

On medium, beat butter until f luff y, 2 min. On low, gradually beat in confectioners’ sugar, then 1 ⁄2 cup raspberr y sauce. On mediumhigh, beat until f luff y, 2–3 min. Transfer to pastr y bag f itted with star tip. Pipe on cupcakes. Drizzle with remaining sauce. Top with berries and, if desired, mint. with 1 ⁄4 cup barbecue sauce and Worcestershire sauce. Add bread; let stand until bread softens, about 3 min. With hands, gently mix in turkey, onion powder and smoked paprika.

Shape meat mixture into 10"x4" loaf; transfer to baking sheet. Bake until meat thermometer inserted in center registers 160°F, about 45 min., brushing with remaining barbecue sauce during last 10 min. of cooking time.

Servings: 24. Active time: 45 min. Total time: 2 hrs., 15 min. Calories : 337 Protein : 2g Fat : 19g (12g sat.) Chol.: 71mg Carbs.: 40g Sodium : 302mg Fiber: 0g Sugar: 32g

Glazed Turkey Meatloaf

1 egg 2 ⁄3 cup barbecue sauce 1 Tbs. Worcestershire sauce

2 slices white bread, torn into 1⁄2" pieces 11⁄2 lbs. ground turkey 1 tsp. onion powder 1⁄2 tsp. smoked paprika

Servings: 6. Active time: 15 min. Total time: 1 hr., 30 min. Calories : 256 Protein : 24g Fat : 10g (3g sat.) Chol.: 107mg Carbs.: 17g Sodium : 453mg Fiber: 1g Sugar: 11g