LIGHT & DELICIOUS

Whisk the dressing ingredients together in a large mixing bowl. Add sliced cucumbers and mix thoroughly. Top with chopped peanuts, cilantro, and chili flakes. Serve immediately or chill until ready to serve.

Combine all ingredients. Chill several hours, or overnight for the most flavorful dip.

Add seasoning, salt and pepper to taste, to turkey burger. Sauté in small pan until the turkey is cooked through then drain. Assemble ingredients in salad bowls. Drizzle with Vermont Special Sauce.

Basic Spaghetti Squash Cooking Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Combine all ingredients together. Scoop out spaghetti squash flesh and add to spinach mixture. Add salt and pepper to taste and put back in the shells. Sprinkle remaining mozzarella cheese on top. Put back in the oven for 20 to 30 minutes, or until heated through and cheese is melted.

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Add olive oil to a skillet and heat until hot, add onions and bell peppers and sauté until soft. Add the ground beef or turkey and cook until done. Drain any excess fat. Add the black beans, tomatoes, corn and Zesty Fiesta seasoning; cook until heated through.

Scoop out the spaghetti squash flesh from the shell. Mix with the meat and vegetable mixture. Add salt and pepper to taste. Stuff the empty shells with the filling and top with cheese. Place in a hot oven for 15 to 20 minutes to heat through and melt the cheese.

Preheat oven to 350°F. Cut the Butternut Squash in half lengthwise and remove seeds with a spoon.

Place cut side down on a baking sheet and roast for 45 minutes, or until soft.

Rice Filling:

Heat oil in a large pot or Dutch Oven, add mushrooms and onions and sauté for 2 to 3 minutes until onions are soft. Add rice and stir well to combine. Add peas, Scampi seasoning, and salt and pepper to taste. Cook for 5 minutes. Add 1 cup of water and bring to a boil. Turn heat to low, cover and simmer for 25 to 30 minutes. Turn off heat and let sit for 5 to 10 minutes.

Assemble the Squash:

Once the squash is fork tender, scoop out some of the flesh leaving ½ inch thick around the shell.

Add the squash pulp to the rice mixture. Spoon the rice and squash mixture evenly into the shells.

If using parmesan cheese sprinkle ¼ cup over each squash half. Broil on high for about 3 minutes for cheese to melt and brown nicely.

Mash beans well. Add breadcrumbs, Halladay’s seasoning and egg mixture; combine well. Let sit for a few minutes, then form into 4 patties. Fry in oil for approximately 4 minutes per side. Serve on your favorite bun, with your favorite toppings or forget the bun and serve alongside a nice salad for a light and healthy dinner.

In a medium saucepan brown turkey and carrots in 1 Tbsp. olive oil. Add in Garlic Tomato Basil seasoning and the pasta sauce. Simmer for 15 to 20 minutes. Stir in cream just before serving.

When sauce is almost done, cook zucchini noodles in 1 Tbsp of olive oil for 1 to 3 minutes until slightly soft. Top with prepared sauce and serve immediately

In a medium saucepan, melt butter over medium heat. Add the half and half and the seasoning, simmer on low heat for 2 to 3 minutes. Whisk in the Parmesan until smooth. Toss with zucchini noodles and serve immediately.

Heat olive oil and butter in skillet. Add hydrated Scampi mix and shrimp. Cook just until shrimp are pink. Remove shrimp from pan with slotted spoon. Cook zucchini noodles 1 to 2 minutes just until slightly soft. Add in shrimp for one more minute to combine. Top with Parmesan cheese if desired.

Mix all ingredients and place in flat bottomed mug with a 3 or 4 inch diameter. Microwave for 90 seconds. Best if split in half and toasted or grilled before serving.

Preheat oven to 350 degrees. Mix all ingredients well. Form into 4 patties and place on cookie sheet. Bake for about 20 minutes or until center is cooked through. Top with cheese if desired.

Preheat oven to 450F. Add parchment paper or silicone liner to a baking sheet. Spray lightly with non-stick spray.

Add the Salmon Filet (skin side down) on the baking sheet and sprinkle the Salmon with the Everything Bagel Seasoning. Pat lightly to make sure it sticks

Add the asparagus spears to the baking sheet. Make sure to snap or trim off tough ends of the asparagus. Sprinkle with salt. Bake for approximately 12 minutes.

Spread avocado on toast. Top with Everything Bagel Seasoning.

Mix all ingredients together and form into 4 patties, place on a cookie sheet. Bake in a 350 degree oven for 25 minutes. Top with cheese if desired and pop back into the oven until the cheese melts.

Blend mayo, buttermilk, and Harvest Ranch Seasoning. Chill for at least one hour. Cook pasta according to directions on package, adding in the peas during the last minute of cooking. Drain and set aside. Combine pasta, peas, chicken and arugula in a bowl. Add desired amount of dressing just before serving

Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.

Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with ¼ cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 ½ cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.

Cut tofu in half horizontally and place halves on a dish towel on a plate; let sit 15 minutes. Cut tofu into 3/4-inch pieces and toss with cornstarch to coat; shake off excess. Heat a large nonstick skillet over medium high. Add oil and cook tofu until all sides are browned, about 5 minutes. Remove tofu and add onion; cook slightly, about 4 minutes. Combine vinegar, soy sauce, honey and seasoning; toss with tofu, onion and bok choy.

Combine turkey, seasoning and 2 Tbsp. marinara sauce; form into four patties. Grill, fry or bake until cooked through. Top with remaining marinara and mozzarella; heat until cheese is melted.

Preheat oven to 400˚F. Combine capers, seasoning and lemon. Cut two pieces of parchment and place ¼ of fennel on each. Place packets on a baking sheet; bake for 12-15 minutes.

Heat a gas grill or grill pan to high. Place zucchini strips on grates and grill, covered until well browned and limp, 3-4 minutes per side. Transfer to a cooling rack. Combine ricotta and seasoning; season with salt and pepper. Spread a heaping teaspoon of ricotta over one side of each zucchini strip and roll and sprinkle with parmesan. Transfer to a lightly greased baking sheet and brown under broiler, about 1 minute.

Preheat oven to 375˚F. Combine all ingredients until well blended; season with salt and pepper if desired. Roll to form about 12 meatballs. Bake until cooked through, about 15 minutes.

Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.

Combine all ingredients; season with salt and pepper if desired. Form into 4 patties. Grill, broil or bake.

1 Tbsp. light butter
1 Tbsp. flour
1 cup non-fat milk
1 Tbsp. Halladay's Sundried Tomato Basil Alfredo Bistro Pasta Seasoning
2 Tbsp. light cream cheese
½ cup Parmesan, grated
⅛ tsp. nutmeg

In a saucepan, melt butter. Add flour and whisk until smooth. Slowly whisk in milk. Stir in cream cheese and seasoning until smooth; add nutmeg. Whisk in cheese and salt and pepper to taste.

Preheat oven to 450˚F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.

Preheat oven to 400˚F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning; season with salt and pepper. Arrange zucchini on a foil lined baking sheet. Place salmon on top of zucchini. Top with remaining oil, seasoning and tomatoes. Fold sides of foil over to form a packet. Bake 15 to 20 minutes.

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add marinara. Simmer until sauce is thick, 15-20 minutes. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

In a medium skillet, cook onion until soft. Add turkey, grated carrot and seasoning; cook until turkey is browned. Add tomatoes, bring to a light boil. Reduce heat to low and simmer until sauce is thick, about 30 minutes. Add half & half, if desired. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.

In a small saucepan, bring quinoa and water to a boil. Reduce heat, cover and simmer until quinoa is tender and water is absorbed, about 15 minutes. Combine quinoa, beans, broccoli, seasoning, mustard and olive oil in a bowl; mix well. Season with salt and pepper to taste.

Bring a large pot of water to a boil and add pasta. While pasta is cooking, saute onion and celery with olive oil until softened; add seasoning. Drain pasta, reserving 1 cup of the cooking water. Add pasta cooking water to onion and celery pan, then toss with pasta, lentils and kale. Add lemon juice and season with salt and pepper to taste.

Combine turkey, onion, mushroom, seasoning and sesame oil in a skillet and cook over medium heat until cooked through. Add hoisin and soy sauce; mix well. Serve in lettuce leaves topped with carrot.

Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Combine all ingredients. Use as a dip or to top sandwiches, wraps, tacos, etc.

Preheat oven to 450˚F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Combine all ingredients.

In a large pot, saute onion until soft, about 3-5 minutes. Add turkey and brown. Add remaining ingredients. Simmer for 30 minutes or until flavors are well blended.

Preheat oven to 425˚F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

Combine mayo and seasoning; toss with all other ingredients. Let chill 1 hour before serving.

Combine all ingredients. Serve over seafood.

Combine sour cream, mayo and seasoning; toss with remaining ingredients.

Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.

Toss together ingredients; let chill.