Sweet Potato Pancakes with Rosemary
Serves 6 / Prep tips: Baked, roasted, or canned sweet potatoes work equally well; just adjust the amount of flour to make a stiff dough. If you're using sweet potatoes from a leftover roasted vegetable dish, include other veggies, such as carrots and parsnips, for extra flavor. Serving tip: Top with flavorful Cranberry-Fig Chutney.

2 cups cooked sweet potatoes
(2 large potatoes)
1 large egg, beaten
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4-1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon finely minced fresh rosemary leaves
2 tablespoons olive oil, divided

1. Preheat oven to 400°. In a medium bowl, mash together sweet potatoes and egg. Add flour and mix well. Stir in cheese, salt, pepper, and rosemary. Add additional flour if needed to make a stiff dough. Form into six patties and place in a baking dish coated with 1 tablespoon olive oil. Bake for 12–14 minutes, until golden. Flip pancakes over and flatten gently with a spatula. Brush tops with remaining olive oil and bake for 7–8 minutes more, until crispy. Serve hot.

Nutrition Facts Per Serving:

Calories: 190 calories

% fat calories: 35

Fat: 7g

Saturated Fat: 2g

Cholesterol: 41mg

Protein: 6g

Carbohydrate: 25g

Fiber: 3g

Sodium: 240mg

Turkey, Pear, and Pomegranate Salad with Cranberry-Chipotle Dressing
Serves 4 / Prep tip: Substitute dried cranberries or cherries for the pomegranate seeds for extra convenience. Ingredient tip: One 7-ounce can chipotle peppers in adobo sauce contains eight to ten peppers; you only need 11/2 peppers for this recipe. Use leftovers to add a smoky, spicy element to dressings or sauces (try them puréed into enchilada sauce).

1/4 cup olive oil
1 1/2 large chipotle peppers in adobo sauce, seeded
1/2 cup cranberry sauce (whole berry or puréed)
1-2 tablespoons apple juice
Pinch of salt
6 cups mixed lettuce greens
2 cups chopped cooked turkey breast meat
1 small red onion, thinly sliced
1/2 cup toasted pecans, coarsely chopped
1/2 cup crumbled feta cheese
1 large ripe but firm pear, cubed 1/2 cup pomegranate seeds (about 1 large pomegranate)

1. In a blender, combine olive oil, chipotle peppers, cranberry sauce, and salt. Purée until smooth, adding apple juice as needed to thin. (Makes about 2/3 cup.)

2. In a large salad bowl, combine greens, turkey, onion, pecans, and feta cheese. Drizzle just enough dressing over salad to lightly coat, and toss gently to mix. (Refrigerate additional dressing in a tightly sealed glass jar.) Divide salad among four plates; top each with pear and pomegranate seeds, and serve immediately.

Nutrition Facts Per Serving:

Calories: 483 calories

% fat calories: 52

Fat: 28g

Saturated Fat: 6g

Cholesterol: 77mg

Protein: 27g

Carbohydrate: 33g

Fiber: 5g

Sodium: 295mg

Turkey Soup with Hominy
Serves 6 / Hominy, an unexpected change from pasta, cuts cooking time in half. Prep tips: For speediest prep, use canned olives, prewashed bagged spinach, and frozen, diced onions. Add flavor to the basic broth, if you like, with fresh lemongrass or herbs. Serving tip: Make it a meal with warm, whole-grain bread and a salad of mixed greens tossed with olive oil and fresh lemon juice.

1 tablespoon olive oil
1 large onion, diced
3 large cloves garlic, finely chopped
1 stalk celery, diced
2 carrots, diced
6 cups low-sodium chicken or vegetable broth
2-3 cups chopped cooked turkey
2 cups canned hominy, rinsed and drained
1 15-ounce can diced tomatoes (undrained)
1/2 cup chopped kalamata olives, rinsed and drained
6 cups baby spinach leaves
Grated Asiago or Parmesan cheese, for garnish

1. Heat oil in a large, heavy pot; add onion, garlic, celery, and carrots, and sauté until vegetables are barely tender, 4–5 minutes. Add broth, turkey, hominy, and tomatoes. Bring to a boil, reduce heat, and simmer, covered, for 5 minutes. Stir in olives and spinach, cooking for 1 minute, or until spinach is just wilted. Season to taste with salt and pepper. Serve, sprinkled with grated cheese.

Nutrition Facts Per Serving:

Calories: 229 calories

% fat calories: 33

Fat: 8g

Saturated Fat: 2g

Cholesterol: 59mg

Protein: 22g

Carbohydrate: 17g

Fiber: 4g

Sodium: 460mg