1 pound green beans, trimmed
1 tablespoon sesame oil
1 teaspoon grated ginger
1 clove garlic, mashed
1 tablespoon white or black sesame seeds

1. Cook the green beans in a large pot of boiling water until crisp-tender, about 3 minutes. Drain.

2. Heat the oil in a large skillet until hot over medium-high heat. Add garlic and ginger; cook and stir for about 1 minute. Do not let the garlic brown.

3. Add the green beans and quickly toss to coat with the seasoned oil. Continue to cook and stir until green beans are heated through, about 2 to 3 minutes.

4. Sprinkle with sesame seeds. Serve hot.
Yields 4 servings
Calories 75, Total Fat 5g, Cholesterol 0mg, Carbohydrate 8g, Protein 2g, Sodium 6mg.

1/4 pound sliced pancetta
1 tablespoon olive oil
1 medium green cabbage,
cored and diced
1 small onion, chopped
1/8 to 1/4 teaspoon
crushed red pepper
Salt to taste

1. Cook pancetta in olive oil until crisp in large saucepan; remove and drain on paper towel. Crumble.

2. Add the cabbage, onion, crushed red pepper and salt. Cook and stir until cabbage is tender, about 5 to 8 minutes.

3. Place in serving bowl and top with pancetta. Serve hot.
Yields 6 servings

Calories 67, Total Fat 4g, Cholesterol 13mg, Carbohydrate 2g, Protein 6g, Sodium 513mg.

1 pound elbow macaroni or pasta shapes (such as shells or penne)
6 tablespoons butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
4 cups milk
1 cup grated mild cheddar cheese
1 cup grated Colby cheese
1 cup grated, white, smoked cheddar cheese
Season salt to taste
White pepper to taste
1/2 cup bread crumbs

1. Cook macaroni as directed on package for al dente. Drain pasta. Heat oven to 400 degrees.

2. Melt the butter in a large saucepan over medium heat. Reserve 1 tablespoon of the melted butter into small bowl and set aside.

3. Add the flour and mustard to remaining butter in the saucepan. Cook and whisk until smooth, making sure not to let flour darken. Stir in milk and bring to a boil; reduce heat to medium-low. Continue cooking until sauce is thickened, about 2 minutes.

4. Remove the sauce from heat. Gradually stir in the cheese. Season with seasoning salt and pepper to taste.

5. Arrange macaroni in a buttered shallow 4-quart baking dish or 9×13 rectangle dish. Pour cheese sauce over and stir to combine.

6. Add breadcrumbs to reserved butter and gently toss to moisten the breadcrumbs. Sprinkle breadcrumb mixture over casserole. Place casserole on baking sheet and bake until bubbling, about 15 to 20 minutes.
Yields 8 servings

Calories 442, Total Fat 27g, Cholesterol 83mg, Carbohydrate 30g, Protein 18g, Sodium 467mg.
NOTE: You can substitute 3 cups of any kind of cheese you like (such as Gruy`ere, Fontina, Muenster, Parmesan etc.), or whatever cheese mixture you like.

1 pound baby carrots, peeled,
but with 1-inch green top left on
1 tablespoon butter or margarine
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon grated orange rind
1/4 teaspoon ground nutmeg
Dash salt
1. Bring a pot of water to a boil. Add the carrots and cook until just tender, about 3 to 4 minutes. Drain carrots and pat dry with paper towels.

2. Melt butter in a large skillet over medium-low heat. Add the carrots, honey, brown sugar, orange rind, nutmeg and salt, turning carrots frequently until carrots are glazed, about 5 to 6 minutes.

Yields 6 servings
Calories 63, Total Fat 2g, Cholesterol 5mg, Carbohydrate 11g, Protein 1g, Sodium 47mg.

2 pounds red new potatoes, halved
2 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
2 teaspoons grated lemon rind

1. Place the potatoes in a large saucepan and cover with water. Add salt if desired. Bring to a boil and reduce heat to medium. Cook until potatoes are done, about 15 to 20 minutes.

2. Drain potatoes and place in a large serving bowl.

3. Combine the butter, parsley, rosemary and lemon rind. Pour over the potatoes and season with salt and pepper to taste. Gently toss to coat the potatoes well. Serve hot.

Yields 6 servings
Calories 155, Total Fat 4g, Cholesterol 10mg, Carbohydrate 27g, Protein 3g, Sodium 49mg.

TIP: Test the potatoes for doneness, using a wooden skewer or toothpick to avoid splitting them.

2 pounds asparagus, trimmed
2 tablespoons olive oil
2 teaspoons lemon pepper
1/4 teaspoon garlic powder

1. Heat oven to 400 degrees.

2. Place the asparagus spears on a large-rimmed baking sheet and drizzle with the olive oil. Sprinkle with lemon pepper and garlic powder.

3. Gently toss asparagus to coat. Roast until tender, about 10 to 15 minutes.
Yields 6 servings

Easter is almost here and the preparations are underway for many of us. However, the big question is what will the menu be this year? Will it be the same ham as last year and the year before? The familiar deviled eggs and Hot Cross buns again? Maybe it is time to re-evaluate this year’s Easter meal and bring a fresh perspective to the table with an Easter brunch.

Brunch will allow you to be as creative as you like with your menu. Also, planning and hosting a brunch doesn’t have to be overwhelming. Just remember to keep it simple and do some advance preparations. Here are some fun recipes and entertaining tips to help you create a memorable Easter Brunch.

See All the Brunch Recipes HERE

3 tablespoons butter or margarine
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 cup all-purpose flour
1 1/4 cups heavy cream
1 tablespoon dry sherry
1/2 pound shrimp, chopped
1 cup crab meat
1 cup chopped lobster meat
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
1 egg yolk, slightly beaten
1 tablespoon

1. Line a pie plate with pastry, and set aside. Heat the oven to 375 degrees.

2. Melt the butter in 10-inch skillet and add the green onion and celery. Cook and stir until vegetables are tender, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. Slowly stir in cream and cook over low heat until mixture thickens.

3. Add sherry, shrimp, crab, lobster, Old Bay seasoning, salt and pepper. Remove from heat. Spoon the seafood filling into pastry-lined pie crust. Place remaining pastry on top of the pie and seal edges.

4. Mix together the egg yolk and water. Lightly brush yolk mixture over entire top. Prick pie with fork once or twice to release steam. Bake pie in oven until golden brown, about 45 to 50 minutes.

Yields 8 servings

Calories 446, Total Fat 32g, Cholesterol 180g, Carbohydrate 21g, Protein 18g, Sodium 309mg.

1 pound mixed red and yellow baby beets, stems trimmed to 1-inch
1 tablespoon minced shallots or sweet onion
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon grated orange rind
1/2 teaspoon Dijon mustard
1 tablespoon olive oil
Salt to taste
Cayenne to taste
1 5-ounce package mache mixed greens or other mixed greens
1/4 cup crumble Feta or goat cheese

1. Heat oven to 400 degrees. Rinse beets and pat dry with paper towel. Wrap colors separately in foil and roast in oven until tender, about 30 to 35 minutes; cool. Peel the beets and slice.

2. Whisk together the shallot, juices, rind and mustard in small bowl. Slowly whisk in the oil until emulsified and season with salt and cayenne.

3. Arrange the salad greens, beets, and cheese on 4 individual salad plates. Drizzle salad with dressings. Serve immediately.

Yields 4 servings

Calories 109, Total Fat 6g, Cholesterol 8mg, Carbohydrate 12g, Protein 4g, Sodium 181mg.

1 cup prepared granola (your choice of flavor)
1 cup diced fresh pineapple
1 cup sliced fresh strawberries
1/4 cup shredded coconut
1 6-ounce container low-fat vanilla yogurt (or your choice of flavor)
1/4 cup coconut
Mint Leaves

1. In each of two (14-ounce) parfait glasses, layer 1/4 cup granola, about 1/4 cup yogurt, 1/4 cup strawberries, 1/4 cup pineapple and 1 tablespoon coconut

2. Repeat layer. Garnish with mint if desired and additional strawberry.

Yields 2 servings