Ingredients

• 2 large sweet potatoes (about 1 ¼ lb)
• 1 large ripe banana
• 2 tablespoons buttery spread
• 2 tablespoons cinnamon sugar
• ¼ teaspoon kosher salt
• ½ cup low-fat granola with raisins

Steps

1. Peel potatoes and cut into 1-inch pieces; peel and mash banana. Place potatoes in large microwave-safe bowl and cover; microwave on HIGH 8–10 minutes or until potatoes are tender when pierced with a fork. Keep covered until ready to blend.
2. Preheat large sauté pan on medium 2–3 minutes. Combine buttery spread, cinnamon sugar, and banana, then place in pan; cook and stir 2–3 minutes or until bananas have softened and browned slightly.
3. Drain potatoes well. Blend potatoes and salt with electric mixer (or potato masher) until smooth. Swirl banana mixture into potatoes. Top with granola; serve.

Ingredients

• 1 lemon, for zest/juice
• 2 limes, for zest/juice
• ¼ cup frozen orange juice concentrate
• 1 tablespoon unsalted butter (or margarine)
• 1 tablespoon light agave nectar (or honey)
• 1 teaspoon dried rosemary
• 1 fresh turkey breast half (about 3 lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• Nonstick aluminum foil

Steps

1. Preheat oven to 375°F. Zest lemon and limes (1 teaspoon each), then juice all (4 tablespoons total).
2. Place lemon and lime zests and juices, orange juice concentrate, butter (or margarine), and agave in small saucepan on low; cook 3–4 minutes until glaze thickens. Remove pan from heat; stir in rosemary, then divide mixture in half.
3. Remove skin from turkey breast, then season turkey with salt and pepper and place in 13- x 9-inch baking dish (wash hands). Brush with one-half citrus mixture and cover with foil; bake 1 hour.
4. Remove foil. Brush turkey with remaining half citrus mixture; bake 25–30 more minutes until turkey is 165°F. Let stand 5 minutes. Slice thinly and serve.

Ingredients

• 2 (10-oz) packages frozen chopped spinach
• 3 oz shallots, finely chopped
• 12 oz presliced white mushrooms
• 1 tablespoon cornstarch
• 1 ½ cups unsweetened almond (or soy) milk
• ¼ cup grated Parmesan cheese
• 2 teaspoons roasted garlic
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Preheat oven to 375°F. Microwave spinach 2–2 ½ minutes or until thawed; squeeze water from spinach, then place in medium bowl. Meanwhile, chop shallots.
2. Combine shallots and mushrooms in microwave-safe bowl and cover; microwave on HIGH 5–6 minutes, stirring once halfway through cook time, or until mushrooms are tender. Drain any liquid from mushrooms, then stir into spinach.
3. Whisk cornstarch, milk, cheese, garlic, nutmeg, salt, and pepper until blended, then stir into spinach mixture. Transfer mixture to 2-quart baking dish; bake 20–25 minutes or until sauce has thickened. Stir and serve.