Penne with Braised Squash and Greens

This is how I know I'm a grownup - squash and Swiss Chard, in the same recipe! My mother must be so proud...

2 teaspoons extra-virgin olive oil
4 ounces cubed smoked tofu
1 medium onion, chopped
3 cloves garlic, minced
Pinch of crushed red pepper
1 1/2 cups vegetable broth
1 pound butternut squash, peeled and cut into 3/4-inch cubes (3 cups)
1 small bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
8 ounces whole-wheat penne, rigatoni or fusilli
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

1. Put a large pot of water on to boil for cooking pasta.
2. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.
3. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.

(Oh, and it comes from EatingWell.com.)

Tex-Mex Burgers with Charred Onion, Salsa, and Avocado

Another Weight Watchers favourite...

• 1 pound raw extra lean ground beef
• 1/2 cup cilantro, fresh, chopped (divided)
• 4 oz canned green chili peppers, drained, diced
• 1 tsp chili powder
• 1 tsp minced garlic
• 1/2 medium vidalia onion(s), or other sweet onion, cut into four 1/4-inch-thick rounds
• 3 sprays cooking spray, (5 one-second sprays per serving)
• 4 cup romaine lettuce, shredded
• 1/2 cup salsa
• 2/3 medium avocado

• Preheat grill or grill pan.
  
  
• In a large bowl, combine beef, 1/4 cup of cilantro, green chilies, chili powder and garlic until thoroughly mixed; form into four 1/2-inch-thick patties.
  
  
• Coat patties and onions with cooking spray. Grill, turning as needed, until burgers are desired degree of doneness and onions are lightly charred and tender, about 7 to 9 minutes for medium.
  
  
• To serve, place 1 cup of lettuce on each of 4 plates. Top each with 1 burger, 2 tablespoons of salsa, 1 onion slice, 1/4 of avocado and 1 tablespoon of remaining cilantro.

Curried Barley with Lentils and Chicken

This one is Core...I know this because Weight Watchers told me so. :)

• 2 tsp olive oil
• 1 1/4 cup sweet red pepper(s), chopped
• 1 cup onion(s), chopped
• 2 tsp minced garlic
• 2 tsp ginger root, freshly grated
• 2 tsp curry powder
• 2 cup water
• 2 cup canned chicken broth
• 1 cup carrot(s), sliced
• 1/2 cup uncooked barley
• 3 1/3 oz dry lentils, rinsed and picked over (about 1/2 cup)
• 8 oz chicken breast, uncooked, boneless, skinless, cut into bite-size chunks
• 4 1/2 oz frozen kale, chopped (about 1 cup)
• 1/2 cup plain fat-free yogurt

• Heat oil in a large saucepan. Add peppers and onion. Sauté over medium-high heat until lightly browned, about 5 minutes. Stir in garlic, ginger root and curry powder. Cook over low heat 1 minute until fragrant.
  
  
• Stir in water, broth, carrots and barley and bring to a boil. Cover, reduce heat to low and simmer 10 minutes.
  
  
• Stir in lentils. Cover and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 minutes.
  
  
• Stir in chicken and kale; cover and cook until chicken is cooked through and kale is hot, about 5 minutes. Serve yogurt on side to drizzle over top. Yields about 1 1/2 cups per serving plus 2 tablespoons of yogurt.