Avacado chocolate chip cookies

1 Hass avocado (4 1⁄2 ounces)
1⁄2 cup (1 stick) unsalted butter, at room temperature
1 1⁄2 cups dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour1 teaspoon baking soda
1 teaspoon coarse salt
1⁄2 teaspoon baking powder
1 1⁄2 cups old-fashioned rolled oats
1 3/4 cups semisweet chocolate chips

Green Bean Poofs

Ingredients

• 1/2 pound green beans, trimmed
• 1 can prepared crescent roll dough

Pineapple Upside Down Cake

Ingredients

• Canola oil cooking spray
• 1/3 cup packed dark brown sugar
• 4 to 5 pineapple rings (about 1/4 of whole pineapple) about 1/2 inch thick
• 2 tablespoon chopped crystallized ginger
• 1 1/4 cups all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1/2 cup canola oil
• 2 large eggs
• 1 1/2 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°F. Generously spray bottom of 9-inch, nonstick layer cake pan with canola oil cooking spray. Sprinkle evenly with brown sugar, then arrange pineapple rings on top in one layer. Sprinkle chopped ginger pieces in spaces around pineapple rings and in their centers.
2. In medium bowl, whisk together all-purpose flour, whole-wheat flour, sugar, baking powder and baking soda. In another medium bowl, whisk together buttermilk, canola oil, eggs and vanilla.
3. Mix wet and dry ingredients until combined. Pour batter over pineapple-brown sugar mixture and bake until top is lightly browned and wooden skewer inserted into center of cake comes out clean, 40 to 50 minutes. Let cool for 5 minutes, then run knife around cake edges and, using oven mitts, invert cake onto large serving plate.

Nutritional Analysis (per Serving):

Calories:	390		Total Fat:	16g
Cholesterol:	55mg		Protien:	6g
Carbohydrates:	57g		Sodium:	270mg

 Source

CanolaInfo

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Veggie, Smoked Sausage and Cheese Bake

Ingredients

• 1 cup water
• 1 (14.5 ounces) can fat-free chicken broth
• 1 (1-pound) bag Nature's Greens Kale or Collards
• 8 ounces rotini pasta
• 12 ounces Italian-style smoked chicken sausage
• 1 tablespoon extra light olive oil
• 4 ounces Versatile Veggies diced yellow onion
• 2 teaspoons garlic
• 15 ounces part skim milk Ricotta cheese
• 1 teaspoon fine sea salt
• 1/2 teaspoon pepper
• 1 cup reduced-fat Parmesan cheese

Hummus Buffalo Wing Dip

Ingredients

• 1 teaspoon red wine vinegar
• 1 teaspoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 cup Sabra hummus

Tomato Basil Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 tablespoons garlic, chopped fine
• 5 large fresh Florida tomatoes, chopped
• 1 teaspoon sugar
• 1 tablespoon tomato paste
• 1/2 cup fresh basil leaves, chopped (save 4 to 6 for garnish)
• 3 cups low sodium vegetable stock
• 1/2 cup heavy cream
• Sea salt and fresh ground black pepper to taste
• Sour cream for garnish, if desired

Chiliville Chili

Ingredients

• 1 package (16 ounces) Johnsonville Ground Italian Sausage (Mild, Sweet or Hot)
• 1 pound ground beef
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 3 garlic cloves, minced
• 3 cans (14.5 ounces each) diced tomatoes with green peppers and onions
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14.5 ounces) beef broth
• 1 can (6 ounces) tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground cumin
• 1/2 crushed red pepper flakes
• Cheddar cheese, shredded (optional)