Directions:

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell pepper and mushrooms; sauté until lightly browned, 8 minutes. Stir in garlic and cook 30 seconds more. Add tomato sauce, diced tomatoes, water, parsley, Italian seasoning, sugar, garlic powder, pepper, and bay leaves. Bring to a boil; reduce heat and simmer, covered, 1 hour.

Spray large nonstick skillet with nonstick spray. Crumble in turkey and chicken; cook over medium-high heat until no longer pink. Add to sauce with slotted spoon and simmer 5 minutes. Remove and discard bay leaves.

Meanwhile, preheat oven to 350°F. Cook pasta according to package directions.

Cover bottom of 13x9-inch baking dish with 1/3 of sauce. Add 1/2 the pasta; sprinkle with 1/2 the cheeses. Top with another layer of sauce and pasta, then spread with the remaining sauce. Cover with foil and bake until bubbly, 25–30 minutes; remove foil and sprinkle with remaining cheeses. Bake until cheese melts, 5–10 minutes more.

Directions:

Preheat oven to 350°F. Spray a 1 1/2-quart baking dish with cooking spray.

Cook pasta according to package directions. Add broccoli during the last 3 minutes of cooking time. Drain; transfer pasta and broccoli to a large bowl.

Meanwhile, heat oil in a large nonstick saucepan over medium-high heat. Add onion and cook, stirring often, until softened, about 8 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly whisk in the milk; bring to a boil. Reduce heat and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes. Remove from heat. Stir in cheese, mustard, and salt, until the cheese is melted and the sauce is smooth.

Pour the sauce over the pasta and broccoli in the bowl; toss to coat well. Spoon into baking dish. Sprinkle bread crumbs evenly over top of the pasta mixture. Lightly spray with cooking spray. Bake until the edges are bubbly and the top is golden, about 25 minutes.

Directions:

For the filling:

Spray a 13 x 9-inch baking dish or 2-quart casserole dish with nonstick spray.

Preheat oven to 350°F.

Place sliced carrots, onion, celery, and potato on 1 rimmed baking sheet; place cauliflower and garlic cloves on another baking sheet. Drizzle each with 2 teaspoons olive oil and toss to coat; place in the hot oven and roast, stirring occasionally, until vegetables are browned and almost caramelized, 30–40 minutes.

Place roasted cauliflower and garlic in a food processor or blender with 1/2 cup of the broth and pulse until very smooth, stopping to scrape down the sides as needed, about 1 minute.

Whisk evaporated milk and cornstarch in a small bowl until smooth. Pour the remaining broth into a medium saucepan and bring to a boil. Whisk in the milk-cornstarch mixture and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat and gently whisk in the yogurt.

In a large bowl, combine chopped chicken, the cauliflower puree, the roasted carrot-celery-potato mixture, peas, corn, and pepper. Gently stir in the broth mixture and thyme (filling will be thick). Spread the filling in the prepared baking dish.

For the crust/pie assembly:

Whisk together flour, baking powder, sugar, and baking soda in a medium bowl.

In another bowl, whisk together buttermilk and melted butter. Pour into the dry ingredients and mix with a fork just until blended.

Drop the dough in teaspoon-size bits all over the filling. Bake until filling is bubbly and topping is lightly browned, about 40 minutes.

Directions:

To prepare the topping, in a medium saucepan bring the broth and 1 1/2 cups of water to a boil. Add the potatoes and garlic and cook until tender, 10–15 minutes, adding the cauliflower about halfway through cooking. (If pot appears dry, add a few tablespoons more water as needed.) Drain and let stand in the still-hot pot 3 minutes, uncovered, to dry out slightly.

Transfer the potato mixture to a food processor and add the yogurt, butter, salt, and chives, if using. Process, scraping down sides of workbowl as needed, until smooth. Set aside.

Place oven rack in upper third of oven. Preheat the oven to 350°F. Spray 6 (6-ounce) ramekins with nonstick cooking spray.

To prepare the filling, heat oil in a large skillet over medium-high heat. Add turkey and cook, stirring to break up the meat, until no longer pink, 5 minutes. Transfer to a plate with a slotted spoon and return the skillet to the heat. Add mushrooms and onion and cook, stirring, until onion is tender and the pan is dry, about 8 minutes. Stir in mixed vegetables, tomato sauce, sage, thyme, and pepper, and simmer 5 minutes. Add turkey and any accumulated juices and heat through.

Evenly divide the turkey filling among the prepared ramekins, then top each with a layer of mashed potatoes, finishing with decorative swirls if desired. Place ramekins on a baking sheet and bake until filling is bubbling and topping is lightly golden, about 30 minutes. (If topping isn’t browning as much as you’d like, raise the oven temperature to broil and heat 2–3 minutes longer.)

Directions:

Roast the peppers (can do 2–3 days ahead): Preheat your toaster oven to Broil and line the baking tray with foil. Place the bell peppers on the tray and roast, turning occasionally with tongs, until blackened in places, 30–40 minutes. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove the skin, stems, and seeds. Finely chop peppers.

In a large nonstick saucepan or Dutch oven, heat oil over medium-high heat. Add onion, cauliflower, and garlic and cook, stirring, until vegetables are lightly browned, about 7 minutes. Add broth or stock and evaporated milk; cover and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 8–10 minutes.

Carefully transfer to a food processor or blender. Add half of the reserved roasted peppers (about 1 cup) and puree until smooth. Return to the pot and add the remaining roasted peppers; bring to a simmer. Remove from the heat and stir in 6 tablespoons of the cheese and 2 tablespoons of the green onions, stirring just until cheese melts.

Ladle into 6 serving bowls. Sprinkle each serving with 1 tablespoon each of the remaining cheese and green onions.

Directions:

Place the rack on the lower third rung of the oven. Preheat oven to 450°F. Spray a large baking sheet with cooking spray.

Toss chicken, rosemary, oil, and garlic in a large bowl until well coated.

Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add chicken and cook until browned, about 5 minutes.

Meanwhile, place tortillas on the baking sheet. Spread 1 tablespoon of ricotta evenly over each tortilla. Top each evenly with a 1/4 of the chicken, 1/4 of the broccoli, and 1 tablespoon cheese blend.

Bake until the filling is hot and the cheese is melted and bubbly, 12–15 minutes. Serve immediately.

Directions:

Prepare the pasta according to package directions, omitting salt; drain.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the water and garlic and cook, stirring, until the liquid is evaporated, about 1 minute.

Add half of the tomatoes and cook, stirring, over medium-high heat, until the tomatoes begin to soften slightly, about 1 minute. Add the pasta, remaining tomatoes, lemon zest, 2 tablespoons of the lemon juice, salt, and red pepper flakes. Cook, stirring, until pasta is heated through and the flavors are blended, about 5 minutes; remove from the heat. Add the ricotta, tossing gently to coat well. Taste for seasoning and add the remaining 1 tablespoon of lemon juice if needed. Sprinkle with the chives, if using, and serve at once.

Directions:

Spray a large nonstick saucepan with cooking spray and set over medium-high heat. Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.

Add salsa, water, chipotle peppers, and cumin; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes. Stir in beans; return to a boil. Reduce heat and simmer until heated through, about 5 minutes. Remove from the heat; stir in cilantro.

Ladle the chili into serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.

Directions:

Place sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil, reduce heat, and simmer until barely tender, 6–8 minutes. Drain well in colander and pat dry with paper towels.

Heat oil in a large cast-iron skillet over medium-high heat until just starting to simmer. Pat potato cubes dry again with paper towels; add to skillet. Let cook undisturbed 3 minutes; turn and continue cooking until crisped and browned on most sides, about 10 minutes. Sprinkle with salt, sugar, and cayenne, if using; serve immediately.