Ingredients

• ⅔ cup garlic-herb spreadable cheese (about 5 oz)
• 2 tablespoons chopped walnuts
• 2 teaspoons dried cranberries
• 1 green onion
• 16 oz mini sweet peppers

Steps

1. Place cheese in bowl to soften. Place walnuts in medium sauté pan on low; heat and stir 5–7 minutes until toasted.
2. Chop cranberries and walnuts finely; slice green onion thinly (2 tablespoons). Add to cheese and stir until well blended.
3. Cut peppers in half lengthwise; remove seeds and stems. Fill peppers with cheese mixture and arrange on serving platter. Chill until ready to serve.

Ingredients

• Cooking spray
• ⅛ teaspoon pepper
• 2 ½ teaspoons garlic stir-in paste, divided
• 2 ¼ teaspoons ginger stir-in paste, divided
• 1 teriyaki-flavored pork tenderloin (about 1 lb)
• ½ cup whole-berry cranberry sauce
• ¼ cup low-sugar apricot preserves
• ⅓ cup light mayonnaise
• 4 thin (or 8 mini) bagels

Steps

1. Preheat oven to 400°F; coat baking dish with spray. Combine pepper and 2 teaspoons each garlic and ginger pastes until blended. Coat all sides of pork with mixture; place in baking dish (wash hands). Bake 30–35 minutes until pork is 145°F.
2. Meanwhile, combine in small saucepan: cranberry sauce, apricot preserves, and remaining ¼ teaspoon ginger paste; heat and stir on low 3–4 minutes until mixture melts.
3. Combine mayonnaise and remaining ½ teaspoon garlic paste: chill until ready to use. Remove sauce from heat. Cover and let stand to slightly thicken and let flavors blend.
4. Remove pork from oven; let stand 5–10 minutes before slicing. Split bagels; arrange on baking sheet. Bake 4–5 minutes until lightly toasted. Slice pork thinly.
5. Spread even amount mayonnaise mixture on each bagel half, then top with pork and cranberry mixture. Cut each into quarters. Serve.

Ingredients

• 1 (15.5 oz) can black-eyed peas
• 2 tablespoons fresh cilantro
• 2 limes, for juice
• 1 teaspoon extra-virgin olive oil
• ½ teaspoon complete seasoning
• ¼ teaspoon pepper
• 8 oz tomato trinity mix (diced fresh tomatoes, onions, and bell peppers)
• Tortilla chips or pita chips (optional for serving)

Steps

1. Drain and rinse black-eyed peas; chop cilantro and juice limes (2 tablespoons). Combine in medium bowl: lime juice, olive oil, complete seasoning, and pepper. Stir in peas, cilantro, and trinity mix.
2. Chill at least 15 minutes to blend flavors. Serve with tortilla chips or pita chips, if using. (Makes 3 cups.)