Serves 4
2 cups cooked rice 
½ can unsweetened coconut milk-I like Thai Kitchen or other thick coconut milk)
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
1 cup fresh, frozen or dried fruit 

1. Combine the  cooked rice, coconut milk, sugar and salt in a 4 qt saucepan over medium-low heat.
   
2. Cook, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue cooking until thick and creamy, 15 to 20 minutes. Remove from the heat and stir in the butter and vanilla. Serve warm or cold, topped with fruit.

Adapted from Alton Brown's "Cacio e Pepe"

​Serves 6
1 pound dry spaghetti
Cold water to cover
1 teaspoon coarse salt
3 ounces parmesan cheese, finely grated
1/3 cup extra-virgin olive oil
3/4 to 1 cup pasta water
Salt and pepper to taste
1 ounce grated parmesan cheese for serving
​
Additions: Add any of the following: Cherry tomatoes, cooked chicken, sausage, broccoli, or other vegetable of your choice.
​

1. Combine pasta, water and salt in a 3-quart, high-sided saute pan. (Water should just barely cover pasta and measure 1 1/2 inches deep total.) Cover and set over medium-high heat.
2. When water reaches a boil, remove the lid and decrease heat to medium to maintain a simmer. Stir the pasta every minute or so, making sure the ends of the noodles stay submerged and that they aren't sticking together. Add more water as needed to keep it submerged.
3. While the pasta cooks, begin the sauce. Combine the Parmesan and the olive oil in a large, deep mixing bowl. Work ingredients together with a whisk until it forms a batter-like sauce.
4. When the pasta has been simmering for 5 minutes, ladle 1 cup of the cooking water into a measuring cup then slowly drizzle 3/4 cup into cheese paste while mixing until smooth.
5. After the pasta has been cooking for 10 minutes start checking for doneness; you want it to be just barely al dente (a little bite).
6. Use tongs to lift the pasta out of the cooking water and allow to briefly drain before adding to the cheese paste. Grasp the pasta with the tongs and stir vigorously for 2 minutes. The pasta will continue to release starch and the sauce will emulsify. Around a minute thirty you will see cheesy water magically transform into a proper sauce. If you find your sauce clumping, add a bit more of the pasta water and continue working the pasta. Season with salt and pepper to taste.
7. Portion pasta into bowls, top with reserved parmesan cheese and serve immediately.

Serves 6-8 as a side dish

1 cup jasmine or basmati rice
2 cups of water
1 lb frozen broccoli-thawed
8 oz heavy cream
8 oz cheddar cheese, shredded
2 oz cream cheese
Kosher salt and pepper to taste
 

1. Bring 2 cups of water to a boil in a 4-quart sauce pan. Add the rice, cover and reduce heat to low.  Cook for 15 minutes. Turn off the heat. Remove the cover and set the broccoli on top of the rice, no need to stir into the rice. Cover the pan and let the broccoli and rice sit for an additional 5 minutes. 
2. In another saucepan, combine heavy cream, cheddar cheese, and cream cheese. Heat over medium-low heat, stirring until smooth. Keep an eye on the sauce as it burns easily. Season with salt and pepper to taste.
3. Place the rice and broccoli on a platter and pour cheese sauce over the top. Serve immediately.  

Notes: If you would prefer to use brown rice, increase the rice cooking time to 30 minutes.

Adapted from myfitnesspal.com

Makes 2 servings
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½ cup, All-purpose Flour
1 tsp baking powder
¼ tsp. salt
2 large eggs
1 cup Vanilla Greek Yogurt - Low-fat 2%

1. Add dry ingredients (flour, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs and Greek yogurt) until well mixed.
2. Add the dry ingredients to the wet ingredients and stir together until well combined.
3. Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup measure or cookie scoop to portion out pancakes that are about 4 inches in diameter. 
4. Cook pancakes until the bottom side is brown and a few bubbles form on the top of the pancake (about 3-4 minutes), then flip the pancakes. You’ll notice that these pancakes won’t bubble up too much like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
5. After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter. Top pancakes with blueberries, and enjoy.

​1 package of 8 whole wheat soft tortillas
2 cups shredded cheddar cheese
2 Tbs prepared salsa, mild with no preservatives
1 red pepper, sliced thinly or frozen sliced peppers, thawed

1. Combine all of the ingredients (except the tortillas) in a bowl and toss to combine. 
2. Place the filling on half of the tortilla and fold over.

 
2 ways to cook your quesadillas:
 
Place the filled tortillas on a baking pan and heat in a 350˚oven until the cheese is melted. 
OR
Heat a large skillet over medium heat.  When it is warm place the filled and folded quesadilla into a dry (no oil) pan.  Heat on one side until the cheese begins to melt and the outside is lightly browned.  Turn it over and continue cooking until cheese is melted, about 3 minutes on each side.
 
*Things to add to your quesadillas:
Scrambled eggs, cooked chicken, cooked hamburger, sliced ham, sliced turkey, black beans, shredded zucchini, sliced tomatoes, scrambled eggs, sliced avocado, guacamole

Makes 6-8 servings

1 pound soba noodles, cooked and drained (follow the package directions)
4 scallions, chopped
1 large red pepper, cored, seeded and sliced thinly or 1 bag frozen sliced peppers, thawed
2-3 cups frozen broccoli florets, thawed
4 garlic cloves, minced
1/2 cup fresh cilantro, chopped
1/4 cup soy sauce (low sodium)
3 Tbs toasted sesame oil
 
 

1. Place the cooked noodles, veggies, and cilantro in a large bowl.
2. Whisk the soy sauce, garlic and sesame oil together in a small bowl.
3. Pour the sauce over the soba noodles and veggies and toss to coat.  This can be served warm or cold.

Substitutes and additions:

• Use whole grain thin spaghetti or brown rice instead of soba noodles.
• Add shredded chicken, cooked shrimp, or tofu for more protein.