Ingredients

• 6 oz multigrain rice medley
• 1 ¾ cups chicken stock (or broth)
• 1 orange, for zest/juice
• 2 teaspoons fresh ginger, peeled and grated
• 12 oz fresh trimmed green beans
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon minced garlic
• ½ teaspoon kosher salt

Steps

1. Place rice and chicken stock in microwave-safe bowl; cover and cook following microwave package instructions. Zest orange peel (2 teaspoons); squeeze for juice (¼ cup). Stir zest into rice and keep warm. Peel and grate ginger.
2. Cut beans in half; toss with oil. Preheat large, nonstick sauté pan on high 2–3 minutes. Place beans in pan; sear 1–2 minutes, without stirring, or until beans begin to char slightly. Stir and repeat until all beans have been marked with char.
3. Stir in ginger, garlic, and salt; cook and stir 1–2 minutes or until garlic is brown. Add orange juice and cover; cook 2–3 minutes or until beans are slightly tender. Stir rice into pan; remove from heat. Transfer to platter; serve.

Ingredients

• Nonstick aluminum foil
• 2 medium eggplants (about 3 lb)
• Olive oil cooking spray
• 1 ½ teaspoons salt-free Italian seasoning
• ½ seedless cucumber
• 3 plum tomatoes
• 1 tablespoon fresh dill
• 2 tablespoons walnut pieces
• ½ cup cucumber Greek yogurt dip
• 1 cup sliced roasted red peppers
• 3 cups spring mix salad blend
• 1 tablespoon balsamic glaze

Steps

1. Preheat oven to 400°F. Line baking sheet with foil. Cut eggplants lengthwise into ¼-inch-thick slices (about 16 pieces); coat with spray and place on baking sheet. Sprinkle with 1 teaspoon seasoning; bake 20–22 minutes until tender. Chill 10 minutes.
2. Slice cucumber (1 cup) and tomatoes (1 cup) into 3-inch-long strips. Chop dill and walnuts; combine with dip. Place 1 tablespoon dip mixture on shortest end of each slice of eggplant, then add 2 strips cucumber, tomato, and red pepper perpendicular to eggplant.
3. Top each with ¼ cup greens, then roll up eggplant around vegetables and place on serving platter, seam-side down. Sprinkle eggplant roulades with remaining ½ teaspoon seasoning and drizzle with balsamic glaze. Serve.

Ingredients

• ¾ cup lite frozen whipped topping
• 2 large sweet apples
• 1 ½ cups chunky applesauce
• 2 tablespoons maple syrup, divided
• ⅓ cup raisins
• 2 teaspoons apple pie spice, divided
• ⅔ cup pecan pieces
• ¾ cup graham cracker crumbs
• ⅛ teaspoon kosher salt

Steps

1. Preheat oven to 350°F. Set whipped topping out to thaw. Peel apples and cut into bite-size cubes (2 cups), then combine with applesauce, 1 tablespoon maple syrup, raisins, and ½ teaspoon apple pie spice. Set aside.
2. Place pecans in food processor bowl; blend until creamy and sticking to sides of bowl. Combine with graham cracker crumbs, salt, 1 teaspoon apple pie spice, and remaining 1 tablespoon maple syrup, using fingertips to blend. Reserve ⅓ cup mixture.
3. Press remaining pecan mixture in bottom and up sides of tart pan (or pie pan); bake 5 minutes. Spoon apple mixture into crust and bake 25 minutes. Top with reserved pecan mixture and bake 8–10 more minutes until apples are tender.
4. Combine remaining ½ teaspoon apple pie spice with whipped topping. Let tart stand 10 minutes to cool. Serve with whipped topping.