Tonight's Dinner Creamy broccoli and turkey tortellini recipe

Goat cheese makes a great pasta sauce

Are you used to making pasta and sauce in several different pans on the stove? This slow cooker recipe means you can throw everything in just one pot around lunch time and have a delicious meal on the table by 6 p.m.

Tortellini is one of my favorite pastas because they're little pasta pillows filled with everything from meat to cheese to vegetables. They also need barely any sauce to have a nice filling meal. But every so often, it's nice to add a vegetable or side to the pasta to make a heartier meal. Normally though, adding stuff means more pots and pans to clean when the meal is over and if you're anything like me, cleaning up is the least fun part of cooking. (That's why my husband does it.) But this delicious creamy tortellini dinner from Parents magazine gives you a hearty dinner with minimal cleanup.

Instead of having to cook the tortellini in one pot, the vegetables in another and the sauce in yet another, you just throw everything in the slow cooker, turn it on and four hours later dinner is served. The best part, not only is there just one pot to clean at the end of the night, you don't have to spend any time at the stove. This is just one more reason I love my slow cooker: I don't need to watch what I'm making. Everything goes in, I turn it on and then run whatever other errands I have. So, it's the perfect meal for those busy nights when you realize you just don't have time to cook.

Creamy broccoli and turkey tortellini

Serves 6

Ingredients:1 pound ground turkey1-1/2 cups chicken stock1 (12 ounce) package frozen broccoli florets1 (9 ounce) package cheese tortellini2 (4 ounce) packages herbed goat cheeseDirections:

Cook the turkey in a large skillet over medium-high heat until no longer pink, about five minutes.Transfer the cooked turkey to a four to six quart slow cooker. Stir in the chicken stock, broccoli florets, uncooked tortellini and goat cheese until well-combined. Cover and cook on low for four hours. Serve immediately.

More Tonight's Dinner recipes >>Other tortellini recipes

Sausage & kale tortellini
Tortellini casserole
Tortellini stir-fry

Fresh nectarine and gorgonzola pizza recipe

An Elegant
Take On PizzaSweet nectarines, tangy gorgonzola cheese and fresh basil make this pizza simple and elegant. Drizzle with a white balsamic reduction to help bring all the flavors together perfectly. Pair this pizza with a green salad and a lovely glass of wine for a fancy take on a traditional pizza dinner.

We love making pizza at home. While traditional toppings are some of our favorites don't let the unusual combination of flavors fool you with this pizza recipe. Loaded with sweet sun-ripened nectarines, fresh garlic and Gorgonzola cheese, it's finished with a lovely white balsamic reduction that really brings everything together. You won't be disappointed when you taste this modernized version of pizza.

Fresh nectarine and Gorgonzola pizza recipe

Yields 4 servings

Ingredients:Olive oil for greasingFresh pizza dough (I made my own whole wheat dough and added a little honey for sweetness)1/4 cup sliced fresh mozzarella cheese1/2 cup fresh ricotta cheese1/4 cup crumbled Gorgonzola cheese1 nectarine, sliced thinly (not paper thin)Thinly sliced red onion1 clove garlic, very thinly slicedShavings of fresh Parmigiano-ReggianoFresh basil (or parsley for decoration)1/2 cup balsamic vinegar1 tablespoon brown sugarDirections:

Preheat the oven to 425 degrees F. The oven needs to be nice and hot before the pizza goes in.Make the balsamic reduction: Place balsamic vinegar and sugar in a small saute pan. Turn heat to medium high. Let simmer until reduced and noticeably thick — watch it like a hawk. If it burns, it's ruined.On a floured surface, roll out the dough to desired thickness.Line a sheet pan with parchment paper and place the rolled dough onto parchment paper.Drizzle dough with a little olive oil and, with your hand, rub it over the surface to coat evenly.Cover the dough with a layer of ricotta cheese (use a spoon to help spread it around) then add the mozzarella.Arrange the sliced nectarines, red onions and sliced garlic on top of the cheese. Sprinkle with fresh Parmigiano-Reggiano and Gorgonzola.Bake the pizza for about 15 minutes or until the crust is slightly brown and the cheese is melting.Remove from the oven and sprinkle with fresh basil or parsley. Drizzle with the reduced balsamic. Slice and serve.

More pizza recipes

BBQ chicken pizza
Zucchini ribbons and raisins pizza
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3 Tips for diabetes awareness

The Diabetes Talk: I'm Not At Risk -- Am I?It’s the time of the year of again when taking a nap on the couch seems to beat out exercise a little more often that we’d like to admit. It can be pretty easy to forget about our health in all the commotion of the holiday season, but it’s important for us to be aware of and understand our risks for diseases like diabetes.

Get a grip on your risk for diabetes

November is American Diabetes Month, and millions are taking action and raising awareness about the seriousness of the disease. You may not think about diabetes much; maybe it doesn't affect you personally. But consider this: Diabetes rates are double today what they were 20 years ago, and someone is diagnosed with the disease every 17 seconds. That's a frightening statistic.

Even more frightening is the actual number of children and adults with diabetes — 26 million. Another 79 million are at risk for developing type 2 diabetes. Pay attention now — diabetes may be closer than you think.

To take a stand against diabetes and for your health in the new year. You don't have to swear off pumpkin pie or start training for a marathon, either. A lot of change comes from simply knowing your risk factors and understanding your current health status.

1Get your eyes checked

 

Get a comprehensive eye exam every year. Because the eye provides the only non-invasive view of blood vessels in the body, eye doctors are often the first health care providers to see signs of chronic conditions like diabetes, high cholesterol and high blood pressure. Find an eye doctor near you.

1Assess your personal risk

 

Take a diabetes risk assessment from the American Diabetes Association on Facebook. It's fast, easy and provides an indication of your risk for prediabetes or diabetes based on a number of different factors. There's even a tip sheet to help you lower your risk.

1Get moving — no excuses

 

Remember that exercise is important for everyone, even when it's cold outside. If you can't bear the cold, consider alternative exercise like power-walking at the mall. You can even knock out your holiday shopping while you're at it. Now that's motivation!

More on diabetes

Dash diet ranks best overall
Tips to prevent diabetes complications
Signs of diabetes and treatment options

No-bake football cookies

The Perfect Dessert
For The Super BowlWin big with a tray of these adorable, quick and easy, football-shaped no-bake cookies!

These no-bake football cookies are simple to make and loved by kids and adults alike!

No-bake football cookies

Yields about 2 dozen football-shaped cookies

Ingredients:1/2 cup (1 stick) unsalted butter2 cups granulated sugar1/2 cup milk or cream4 tablespoons cocoa powder1/3 cup peanut butter2 teaspoons vanilla extract3 cups quick-cooking oats2 ounces (1 to 2 small tubes) white icing gel with a fine tip endDirections:

Add the butter, sugar, milk and cocoa powder to a medium saucepan and bring to a boil (stirring occasionally). Allow mixture to boil for about one minute, then remove saucepan from heat.Stir in the peanut butter and the vanilla. Last, stir in the oats one cup at a time.On a cookie sheet lined with wax or parchment paper, drop by heaping tablespoons and with the tips of your fingers, flatten a bit and form cookies into little football shapes.Place cookies in the refrigerator to cool at least 30 minutes before piping on football stitch lines as shown in the picture.After all cookies have been decorated with their stitch lines, place back in the refrigerator at least 20 minutes for serving. (Cooling allows the cookies and icing to set.) Cookies can be decorated the day before and placed in the refrigerator overnight. Serve cool or room temperature.

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Super Bowl onion dip

Tonight's Dinner Chicken bruschetta skillet recipe

Turn Bruschetta Into An EntreeBruschetta can be a wonderful appetizer, especially with fresh tomatoes. But add chicken and you turn the classic hors d'oeuvres into a delicious entree.

When tomatoes are at the height of their season, I can't get enough bruschetta. Those plump tomatoes on that scrumptious toasted baguette... I start to salivate just thinking about it. So when Hunt's had a recipe using their tomatoes for a chicken bruschetta, I knew I had to try it. It was just as delicious as those little toasts, but much more filling because of the chicken base. And it was so unbelievably easy that I can't wait to try it again this summer when heirlooms are back in season.

Chicken bruschetta skillet

Serves 4

Ingredients:1 baguette1 tablespoon garlic powder1 (14 ounce) can diced tomatoes1 cup shredded Italian blend cheese1/4 cup fresh basil, chopped4 boneless, skinless chicken breasts1 (6 ounce) can tomato paste4 cloves garlic, gratedSalt and pepper to tasteDirections:

Preheat oven to 350 degrees F.Chop up the baguette into 1-inch cubes. Place the cubes on a cookie sheet and sprinkle with garlic powder. Bake the bread for 10 minutes or until the cubes are dried out.While the bread is baking, mix together the tomatoes, cheese and basil in a medium bowl. Sprinkle the chicken with salt and pepper. Top the breasts with the tomato mixture and set aside.Heat the tomato paste and garlic in a large skillet over medium-high heat. Add the chicken and tomatoes and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the chicken is no longer pink. Top with bread crumbs and serve immediately.

More Tonight's Dinner recipes >>Other bruschetta recipes

Deviled egg and herb bruschetta

Raw tomato bruschetta dip

Strawberry and mascarpone bruschetta

Magical holiday dessert Coconut creme brulee

Creme Brulee Is
A Cinch To Make!When the crunchy, caramelized sugar melts on your tongue, it reveals a cool, smooth, creamy custard infused with toasted coconut. This creme brulee recipe will make your dinner table seem like a five star restaurant and make your guests think you are a true chef.

Creme brulee, with its creamy custard and addictive caramelized topping, has long been a restaurant chef's secret weapon. The creme brulee recipe comes together quickly, holds exceptionally well in the refrigerator and has the ability to capture our curious imaginations – just how did they get that sugary topping to turn into a magnificent candy shell that tastes like toasted marshmallow revealing a creamy custard infused with toasted coconut? Easy.

Once you master the custard technique, which is little more than mixing ingredients together at the right time (easy) and cooking them gently in a water bath (even easier), you can experiment with additional flavors. And with "easy" being the key word, you can make creme brulee your secret dessert recipe weapon this holiday season, too.

Coconut creme brulee

Serving size: 8

For the custard:1 cup toasted unsweetened shredded coconut4 cups heavy cream1 vanilla bean, split, seeds scraped8 large egg yolks3/4 cup sugar1/4 teaspoon kosher saltBoiling waterFor the brulee:3/4 cup sugarDirections:

In a medium saucepan, combine coconut, cream, vanilla bean seeds and pod over medium-low heat. Cook for 20 minutes, stirring occasionally; do not boil. Remove from heat; set aside 10 minutes. Strain mixture through a fine sieve; reserve cream.Preheat oven to 300 degrees F. In a large bowl, whisk together eggs, sugar and salt until creamy and pale. Using a ladle, pour a small amount of the cream mixture into the eggs to temper, whisking constantly; repeat. Add remaining cream, and whisk to incorporate. Strain mixture through a fine sieve into a pitcher.On the bottom of a large roasting pan, place a damp kitchen towel; place eight (5 ounce) baking dishes on the towel. Divide cream mixture evenly between dishes.Place pan in oven. Pour enough boiling water into the pan to come halfway up the baking dishes, being careful not to splash any water into the custard. Bake 40 minutes or until custard is set around the edges but trembles slightly in the center. Remove pan from oven. Remove baking dishes from water; let cool on a wire rack 10 minutes; refrigerate four hours. Brulee when custard has cooled or cover custards with plastic wrap and refrigerate up to three days.To brulee, working with one at a time, sprinkle a thin layer of sugar over the custard. Using a brulee torch, heat sugar until melted and golden; serve immediately.

More holiday dessert recipes

Gluten-free raspberry souffle
Decadent holiday cookies
Christmas bread pudding

Tonight's Dinner Grilled mozzarella and pluots

Fresh Fruit Makes Grilled Cheese SweetFresh bread, fresh mozzarella and fresh fruit turns everyone's favorite comfort food into something really special.

About six weeks ago I did a recipe on fruit quesadillas. Since they were such a huge success with my family, I wondered how the American version of that dish would go over. There are still a few weeks left of pluot season, so I thought I'd give it a try. But this time, instead of tortillas and that yummy shredded Mexican blend cheese, I was going to use fresh sourdough bread and fresh mozzarella. I even dipped it in a little white balsamic for some extra tang. The result was even better than I hoped. My son actually wanted seconds, which isn't very common in my house. So, you can bet I'll definitely be making these again before pluot season ends.

Grilled Mozzarella and PluotsIngredients:8 slices sourdough bread4 pluots, pitted and thinly sliced4 ounces fresh buffalo mozzarella cheese, sliced4 tablespoons butterDirections:

Lay four slices of bread on a cutting board. Top with sliced pluots divided evenly. Top with mozzarella and remaining bread slices.Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, turning once until golden and crisp on both sides, about four minutes total. Serve.

More Tonight's Dinner Recipes >>Other Grilled Cheese Recipes from SheKnows

Bacon and pimento grilled cheese

Grilled cheese nibblers on wheat bread

Veggie grilled cheese sandwich

5 Best baking blogs

I don't know about you, but I would choose baking a cake over cooking dinner any day. To help me come up with fresh ideas, I refer to these five baking blogs — all updated almost daily — for inspiration, and I hope you will, too!

Little pieces of heaven for bakers

As a baker, it can be difficult coming up with new and unique ideas when the mood for something sweet strikes. As good as Funfetti cake from a box is, even that gets old. Next time you're deciding what to bake — whether for yourself (we won't tell) or as a treat for co-workers — don't hesitate to check out one, or all, of these top five baking blogs. Trust us, you won't regret it!

1Bakerella

We love the catchy name of her blog — Bakerella — and all the delicious treats and recipes she shares. Blog author, Angie, is actually the creator of cupcake pops! She provides dozens of recipes and variations to the bite-size snack and also has recipes for everything from cakes and pies to brownies and cheesecakes. Her blog is full of fantastic photos showcasing her sweet treats and superb creativity. She even has a book — Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Treats — featuring all things cake pops. Take a look, you'll be glad you did!

2SprinkleBakes

Heather — author of SprinkleBakes — comes from a background of fine arts and painting, and you can tell she lets her creativity shine throughout all of her recipes. Here, she shares her own unique original recipes, family recipes and adaptations of her favorite recipes. Basically, she's got it all — from coconut cappuccino muffins to pecan pie taffy to blue velvet cupcakes (who says they have to be red?!). She released a book last year — SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist — showcasing her best, most creative recipes. If you're looking for creative inspiration, SprinkleBakes is the blog for you!

3Lovin' From the Oven

A personal favorite, Lovin' From the Oven, is a blog not just of baked goods, but of easy delicious meals, too! Not to take away from the baking — blog author, Kim, does share more than 100 unique cookie recipes — but we like that she mixes it up. She also shares real-life stories in between all of her beautiful photographs of mouthwatering treats. This makes her relatable, and we love it! If you're looking for a blog of daily desserts and easy recipes, plus looking to get to know a wonderful person, Kim's blog is for you!

4Joy the Baker

Joy the Baker has been blogging for more than five years now, so her recipe index is full — and we love it! She's got everything from chocolate cream filled vanilla donuts (pictured above) and chai-spiced cinnamon rolls to gluten-free chocolate and peanut butter pudding and vegan dark chocolate dipped sugar cones. Her blog truly meets every type of eaters' needs, and she has a book — Joy the Baker Cookbook. Oh yeah, and any blogger that has a specific section designated for recipes containing booze is right up our alley!

5Brown Eyed Baker

Michelle of Brown Eyed Baker says it's perfectly acceptable to eat dessert first, and we couldn't agree more! Her most popular recipes include homemade snickers (yum!), cherry Coke float cupcakes, grasshopper mint chocolate bark and a layered red velvet cheesecake. In addition to her one-of-a-kind baked goods, she shares recipes for meals, too — such as Cajun shrimp macaroni and cheese. Michelle's self-taught, making her recipes doable for both novice and expert bakers alike — so don't be afraid to tackle a recipe or two of hers!

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Learn to work with fondant like a pro
Bake like a Cake Boss

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Gluten-free Friday Veggie tostadas

Crunch And Enjoy!Tostadas are typically fried, but the corn tortillas used in this recipe are baked. Crunchy and delicious, baked veggie tostadas are a great gluten-free Friday meal, no matter which veggies you use as toppings!

Ready for tostadas?

Two great things about this recipe? The corn tortillas are baked, not fried (much better for the waistline), and you can use practically any veggie you have on hand. The black beans provide your protein and great flavor as the base ingredient. Layer them with other goodies for a delightful Mexican-inspired meal.

Try this international-inspired recipe for millet “tabbouleh” >>

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Veggie tostadas

Serves 6

Ingredients:15-ounce can of black beans, drained and rinsed11-ounce can of corn, drained2 cups of shredded cabbage1/4 cup (or a bit more) of diced onion2 garlic cloves, minced1/4 teaspoon of ground cumin1/4 teaspoon of chili powder1/8 teaspoon of salt1/8 teaspoon of ground black pepper1/2 cup of salsa1/4-1/2 cup of sour cream for garnish1/2 cup of shredded cheddar or Monterey Jack cheese6 corn tortillas (6-inch)2 tablespoons of olive oilDirections:

Preheat your oven to 400 degrees F. Place the tortillas on a baking sheet and bake for about five minutes, watching to ensure they don’t burn. Remove and set aside.In a large sauté pan, heat the oil over medium-high heat.Add the onion and cook until soft. Add the garlic and cook for about two minutes, then add the shredded cabbage.Add the corn and black beans and stir.Add the cumin, chili powder, salt and pepper, and mix well, cooking until all ingredients are soft and warmed through.Place the corn tortillas on individual plates. Spoon the vegetable mixture, spreading to the edges of the tortillas.Top with the shredded cheese, salsa and dollop of sour cream.

Veggie tostadas hit the spot!

More gluten-free Friday recipes to try:

Creamy and light broccoli slaw
Italian-style potato salad
Flatbread with rosemary and sea salt

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6 Thrifty ways to use up produce

There is nothing like eating and cooking with fresh produce, but with that, comes challenges. Fresh fruits and vegetables have a limited shelf life and it can be difficult to find ways to use everything up before it goes bad.

Don't throw it away!

Here are six ways to use up excess produce you have on hand, before it hits the compost bin.

Make fruit jams

In the summer months, when fresh fruit is so sweet, so fragrant and so affordable, it's hard to resist buying it in large quantities (and frequently). When it so happens that you have an excess of fruit on your hands, extend its shelf life by turning it into a jam. Peaches, plums, blueberries and blackberries all make terrific jams that can be used on anything from toast to ice cream. Click here for my simple strawberry jam recipe.

Sauté salad greens

Like many of us, I buy large amounts of salad greens since they are great to have on hand for quick and easy weeknight meals. But no matter how much you cook and how good your intentions are to use them all up before they go bad, I inevitably have those weeks were I'm left with a large surplus. When I do find myself with enough greens to make a salad that would feed a small army, I sauté them. A huge amount of greens, once heated and wilted down, make a completely modest portion of wilted greens. Whether you have spinach, arugula or a spring mix blend, almost any salad green is totally great when cooked. Wilt the greens into a pasta or quinoa dish or sauté them with garlic and olive oil as a side.

Make vegetable stock

Have a few lone carrots, stalks of celery, scallions and sprigs of fresh herbs that are about to pass their prime? Turn them into a stock. Vegetable parts that are typically discarded also make wonderful flavoring agents for stock. The next time you are de-ribbing kale or chard, save those stems and use them. Have trimmings from leeks or fennel? Save those too. Throw all your trimmings together in a bag throughout the week. At the end of the week, take those vegetables that you haven't used, plus your trimmings, and make a stock. It's more economical and so much more delicious than store bought, plus it only takes about 30 minutes. Keep a bit on hand to use throughout the next week and freeze the rest in glass storage jars (just be sure to leave a little room at the top for expansion). For a good basic vegetable stock recipe and suggested uses for it, click here.

Add fried rice to your dinner rotation

Fried rice is a great way to use up leftover rice and whatever vegetables are sitting in your crisper drawer. It is simple to make, takes only a few minutes and can easily be adapted based on what you have on hand. There isn't much in my cooking repertoire that is more economical or faster to throw together (it also happens to be quite a comforting and delicious meal as well). In the summer months, I make this version. During the winter, I follow the same fried rice recipe; however, I replace the snap peas and bell peppers with carrots and kale or Swiss chard. This dish is extremely versatile and forgiving, so have fun and experiment.

Use them as filling for vegetable turnovers

Sauté up whatever vegetables you want to use up and use them as a filling for vegetable turnovers. Spinach turnovers, also known as spanakopita, are a personal favorite in my household, but other vegetables such as mushrooms, onions, bell peppers and roasted squash make fantastic fillings as well. Make a batch of these using the produce you need to get rid of, bake whatever you are going to eat in the next couple of days and freeze the remainder. They keep well when frozen and are great to have on hand when you don't have time to cook a meal from scratch or when you have impromptu guests. For tips and vegetable turnover recipes, click here.

Pickle them

Pickling extends the shelf life of produce significantly, so it is a great way to use vegetables whose days may be numbered. Pickled vegetables have the ability to instantly jazz up sandwiches, salads and antipasto platters. Crunchy vegetables tend to do best when pickled, as they don't break down in the pickling liquid and they retain a nice pleasant crunch. In the cold weather months, try pickling vegetables like carrots, cauliflower, beets and onions. In the warmer months, experiment with zucchini, green beans, bell peppers and of course cucumbers. For more information on pickling and a recipe, click here.

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Peach Melba parfait

A classic dessert reinvented

With poached peaches, raspberry sauce and vanilla ice cream, the traditional flavors of Peach Melba make a gorgeous layered parfait.

Fresh fruit with vanilla ice cream is a classic combination your dinner guests won't be able to pass up, no matter how full they are.

Peach Melba parfait recipe

Adapted from Food Network

Serves 4

Ingredients:

For the peaches:

1-1/2 cups water (replace up to half of this amount with white wine, if desired)1-1/2 cups sugar1/2 vanilla bean pod, split lengthwise1 tablespoon lemon juice4 peaches, cut in half

For the raspberry sauce:

1-1/2 cups raspberries2 tablespoons powdered sugar1 tablespoon lemon juice

For serving:

1 pint vanilla iceDirections:

For the peaches:

In a large saucepan, heat the water (and wine, if using), sugar, lemon juice and vanilla pod over medium heat to dissolve the sugar. Bring the pan to the boil and let it cook for several minutes.Reduce heat and bring the syrup to a fast simmer. Place peaches in the syrup and poach for several minutes, until just softened.Remove the peaches to a plate and let cool. When cool, remove the peels and pits and cut each peach half into 4 pieces.

For the raspberry sauce:

In a blender or food processor, combine the raspberries, powdered sugar and lemon juice. Blend until smooth. If desired, use a sieve to remove seeds from the sauce.

To assemble:

In 4 tall glasses or jars, alternately layer the poached peaches, raspberry sauce and vanilla ice cream until full. Garnish with fresh raspberries, if desired.

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Cheesy lobster spaghetti recipe

Decadent And Rich, And Only 350 Calories!One of my favorite indulgences is extra cheesy macaroni. I could eat homemade macaroni and cheese every day for the rest of my life and be happy, albeit a bit over weight. To save myself the calories but still allow a comfort food splurge, I made a lighter spaghetti recipe with fresh chunks of lobster, part-skim mozzarella, cheddar and linguine noodles. With each bite, you'll think you are eating hundreds of calories, when instead, each heaping one cup portion only brings in 350 calories, 7.8 grams of fat and 8 Weight Watchers Points!

Each creamy, cheesy bite is as delicious as the next, with the succulent lobster giving each forkful a rich and decadent flavor and the zesty tomatoes and chiles adding the perfect pinch of heat. If lobster is a bit out of your budget, you can substitute shrimp or lump crab meat for the same effect. Who said you couldn't eat cheesy pasta on a diet?

Cheesy lobster spaghetti recipe

Serves 6

Ingredients: 1 tablespoon butter2 tablespoons all-purpose flour1 (14.5 ounce) can zesty tomatoes (with green chiles)1 cup part-skim sharp cheddar cheese, shredded1/2 cup part-skim mozzarella cheese, shredded1/2 cup light cream7 ounces fresh lobster meat, chopped3-1/2 cups cooked linguine noodles1-1/2 tablespoons parsley1 teaspoon sea salt1/2 teaspoon ground black pepperDirections: 

Melt butter in a large pan over medium-high heat. Add flour and cook roux until golden brown (about one minute, roux will be a bit chunky). Add tomatoes (with juices) and heat until bubbly and thickened, about three minutes.Add cheeses, cream and lobster meat, cooking until cheese is melted. Add in noodles and stir. Remove from heat and add salt, herbs and pepper, stirring well. Serve immediately!

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Jalapeño bacon dip

Loaded with bacon

Spice up things at your next cocktail party with this cheesy and creamy jalapeño bacon dip.

Chips and dip are a staple at any party. Kick things up a notch with this quick and easy jalapeño bacon dip. It won't last long!

Jalapeño bacon dip recipeIngredients:2 jalapeños16 ounces cream cheese6 strips bacon, cooked and chopped1-1/4 cups shredded Parmesan cheese, divided use1/2 cup sour cream1/2 teaspoon garlic powder1/2 teaspoon smoked paprikaTortilla or potato chips, for servingDirections:

Preheat oven to 350 degrees F.Chop the jalapeños, leaving in seeds and membranes as desired to adjust heat level.In a food processor add the chopped jalapeños, cream cheese, 1 cup Parmesan cheese, sour cream, bacon (reserve a tablespoon for garnish, if desired), smoked paprika and garlic powder. Process until well combined.Pour into a baking dish. Garnish with remaining Parmesan cheese and bacon.Bake for 20 minutes or until cheese is melted and bubbly. Serve warm with chips.

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Do you have emotional anorexia

As the name implies, emotional anorexia involves a feeling of hunger, but instead of food, it’s a denial of one’s emotional and spiritual needs and desires. Sound familiar? Learn more about this surprisingly common condition.

Signs you're
starving emotionally

Most of us are familiar with the psychological condition known as anorexia, when someone purposely deprives themselves of food, despite being painfully hungry. But what about “emotional anorexia,” or feeling spiritually and emotionally starved? The term may not be as well-known, but it’s more common than you think — and can be just as serious.

Emotional anorexia can damage your life

According to licensed clinical psychologist Robin L. Smith, Ph.D., author of Hungry: The Truth About Being Full, emotional anorexia is a real state of being, just like physical anorexia. When our emotional hunger is ignored, neglected, denied, shamed, blamed or misunderstood, “it makes us even hungrier,” Smith writes, adding, “the more we ignore our hunger pains, the stronger our cravings become, leading us to act out destructively.”

Smith knows firsthand how devastating emotional anorexia can be. Several years ago, a series of personal and professional setbacks left her feeling shattered and empty. Yet these experiences forced her to see she had been “starving emotionally” for a long time.

 “I realized that for so much of my life, I was hungry for a real life and a real me,” she says. “I had spent so much time focused on pleasing others. I had been calling myself full off of crumbs, emotional crumbs, when what I really wanted was a meal. My hardships helped me see that what I was hungry for was myself, for true fulfillment.”

Signs of emotional anorexia"Our hunger isn’t something to be ashamed of, but is something we should nurture, care for, address and attend to."

Some of the signs of emotional anorexia include suppressing emotions, the inability to cry, starving and neglecting needs, diminishing and/or minimizing one’s desires, and the use of denial to fend off pain. Emotional anorexia can also manifest itself physically, with symptoms like fatigue, insomnia, irritability and feeling like you’re “dragging.”

That was the case with “Emily,” a 42-year-old from Montana, who said an overwhelming workload led to her struggle with emotional anorexia. “I started feeling empty because I wasn't connecting as meaningfully with either my husband or my kids. I was sleep-deprived and started getting terrible headaches and feeling exhausted most of the time,” she explains.

Emily soon found herself not getting excited about work as she used to, and her family would tell her they missed her, leading to feelings of guilt and sadness. “I wanted to pull joy out of my heart but I just couldn't find it because I was worn out emotionally, mentally and physically,” she says.

Emily eventually turned to her faith to help her recapture her joy, reconnect with her family and determine how to proceed with her career. Although she’s still recovering, she adds, “I have felt fuller emotionally and spiritually than I have felt in months.”

As in Emily’s situation, Smith says the signs of emotional anorexia are subtle, which makes it dangerous. “You may look fine on the outside, but it eats away at us and we don’t know that it’s happening until it’s too late or there’s catastrophic fallout,” she says.

Free and feed yourself

According to Smith, the key to breaking free of emotional anorexia is to become “consciously and compassionately awake” to your feelings, thoughts and actions. “Many people have hidden their hunger and desires for so long they don’t even know what’s real anymore,” she says. “Pay attention to and ask yourself what you’re truly hungry for, what would really satisfy you, and no longer settle for crumbs instead of a meal.”

Ultimately, Smith says, we are the ones responsible for our own breakthrough. “Our hunger isn’t something to be ashamed of, but is something we should nurture, care for, address and attend to,” she emphasizes.  “Once we know what we’re looking for, we can use that information to build a healthy, rich and satisfying life.”

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4 Last-minute appetizers for tonight’s dinner

Quick And Easy
Hors D'oeuvresWhether you need a quick appetizer to keep your hungry family happy before dinner is ready or because unexpected guests have arrived, here are four that are quick and easy to make with ingredients you probably already have on hand. In a pinch, substitute ingredients and create your own version of these delicious last-minute appetizers.

Bacon-cheddar pinwheels

Serving size 16

Ingredients:1 can Pillsbury refrigerated crescent dinner rolls or 1 can crescent recipe creations refrigerated seamless dough sheet2 tablespoons ranch dressing1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled1/2 cup finely shredded cheddar cheese1/4 cup chopped green onions (4 medium)Directions:

Heat oven to 350 degrees F.If using crescent rolls: Unroll dough; press each into 12 x 8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12 x 8-inch rectangle.Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Parmesan biscuits

Serving size 8

Ingredients:1 package refrigerated biscuits1/4 cup butter, melted1 clove garlic, minced (or 1/4 teaspoon garlic salt)1/4 cup shredded Parmesan cheeseDirections:

Heat oven to 425 degrees F.Melt butter and mix in garlic.Open biscuits and split each in half and place on cookie sheet. Drizzle butter/garlic mixture on each biscuit.Sprinkle cheese in the center of each biscuit.Bake for 15 to 20 minutes until lightly browned. Serve warm.

Baked herb tomato appetizer

Serving size 8 to 10

Ingredients:4 large ripe tomatoes1/4 cup grated parmesan cheese1 teaspoon oregano (can substitute basil or rosemary)1 package refrigerator biscuits or crescents (optional)Directions:

Heat oven to 425 degrees F.Slice each tomato into 3 to 4 horizontal thick slices.Place on baking sheet (vegetable spray or oil first), sprinkle Parmesan cheese on each tomato slice the sprinkle oregano on top. You can also cook the biscuits or crescent triangles -- not rolled up -- at the same time.Bake for 10 to 15 minutes. Once done, place tomato slices on the biscuits and serve. May also be served on pieces of crisp French bread.

Ham and cheese crescent snacks

Serving size 8 to 12

Ingredients:1 package refrigerated crescent rolls2 tablespoons butter, softened1 teaspoon honey mustardThin Ham slices1 cup shredded cheddar cheeseDirections:

Heat oven to 375 degrees F.Open crescent roll can and separate and place triangles out on cookie sheet.Mix softened butter and honey mustard then spread lightly on tops of crescent rolls.Fold ham slices to fit and lay on crescent rolls. Sprinkle Cheddar cheese in center of ham.Carefully roll up crescent roll thick end to small end.Bake 15 to 18 minutes, until lightly browned. You can serve as is or cut in halves or thirds.

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Sunday Dinner Mediterranean tuna salad in radicchio bowls

Valentine's Day is around the corner and all of February is American Heart Month -- the month people are reminded to pay attention to healthy habits for good heart health. That includes eating heart-smart foods.

Who loves a
healthy heart?

Sunday dinner is a great time to celebrate Valentine's Day and American Heart Month with your family by eating heart-healthy foods like Mediterranean tuna salad in radicchio bowls. This dish is not only heart healthy (beans for protein, tuna for its omega-3 fatty acids and the veggies for fiber), but the edible bowl -- scarlet radicchio leaves -- makes it festive and fun!

Talk with your family about the importance of good heart health through good nutrition, keeping physically active, managing your weight and stress and not smoking (or quitting). Check out the American Heart Association for more information.

After dinner, take a brisk walk together, gather round to make a family Valentine card to send to loved ones or even make some Valentine's Day dog treats for your furry family member!

Mediterranean tuna salad in radicchio bowls recipe

Serves 4

Ingredients:1 (15 ounce) can cannellini beans, rinsed well and drained2 (5 ounce) cans tuna packed in water and lightly flaked2 celery ribs, thinly sliced plus 1/2 cup celery leaves from inner heart as garnish1/2 cup very thinly sliced red onion1-1/2 lemons, juiced1/4 cup extra-virgin olive oil, plus 2 tablespoons4 small radishes, very thinly sliced1/2 small cucumber, very thinly sliced1/2 cup whole flat-leaf parsley leavesCoarse sea saltGround black pepper to taste1 head of radicchio lettuce, 4 outer leaves washed and reserved for serving (save the rest for salad the next day)Directions:

In a large bowl, combine the beans, tuna, celery and onion, and toss.Add the lemon juice, olive oil and a few pinches of salt and pepper, and toss to coat.Toss in the radishes and cucumber, and toss again to combine.Serve the salad in radicchio bowls, garnished with the celery and parsley leaves.

February is a great month to remind your family about good heart health. Eating healthy food like Mediterranean tuna salad in radicchio bowls is a good start!

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Orange-glazed tilapia
Baked shells with winter squash
Soba noodle stir-fry

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