Hot Browns

From Cooking Light (with alterations):

Sauce:
1 1/2 tbsp butter
2 tbsp flour
1/4 tsp seasoned salt
1/8 tsp black pepper
dash of cayenne
1 cup milk
1/2 cup cheddar
1/2 tsp Worcestershire
1/4 tsp dry mustard

Remaining Ingredients:
12 slices white bread
10 slices deli turkey (or ham)
2 tomatoes, sliced
10 bacon slices, cooked and crumbled
1/2 cup Parmesan

Preheat broiler. To prepare sauce, melt butter, then stir in flour, seasoned salt, cayenne and pepper. Cook 30 seconds, stirring constantly. Slowly add milk, stirring with a whisk to incorporate. Stir until thick, stirring constantly. Remove from heat. Add cheddar, mustard and Worcestershire.
Place bread sliced on baking sheet. Top each with one slice of turkey, about 2 tablespoons of sauce, tomatoes, bacon, and Parmesan. Broil until browned.

Smashburger: The Spicy Baja Burger

With fresh-sliced jalapeno, guacamole, and pepper jack, this may have been the best burger I've ever had.  Along with the rosemary-herbed fries and a Haagen-Dazs chocolate shake . . .

Skinny Stuffed Artichokes

http://www.shape.com/healthy_eating/meals_and_menus/low_calorie/artichokes

Ingredients

• 4 large globe artichokes
• 2 lemons, 1 cut in half, 1 juiced
• ²/₃ cup bulgur
• 1 clv garlic, minced
• 1 ¹/₂ cup low-sodium vegetable broth, divided
• 2 medium carrots, finely grated
• 2 cup spinach, coarsely chopped
• ¹/₂ cup crumbled feta
• ¹/₄ cup pine nuts, toasted
• ¹/₂ t dried oregano
• ¹/₂ t freshly ground black pepper
• 2 T olive oil

Directions

Bring a large pot of water to a boil. Remove artichoke stems and discard. Slice off the top inch of 1 artichoke. Using kitchen shears, cut off the sharp tip of each leaf. Separate leaves and pull out enough from the center to reveal the fuzzy choke. Scoop out choke with a teaspoon and squeeze some juice from 1 lemon half into the cavity, then use the other lemon half to rub the artichoke all over to prevent discoloration. Repeat with remaining artichokes.
Pour lemon juice into the boiling water; add artichokes. Cook for 25 minutes or until tender. Meanwhile, place bulgur and garlic in a heatproof bowl. Bring 1 cup broth to a boil; pour over bulgur. Cover and let sit for about 30 minutes or until liquid is absorbed. Mix in next 6 ingredients. Preheat oven to 350°F.
Drain cooked artichokes on paper towels for about 5 minutes, then transfer to a baking dish. Spoon the bulgur stuffing into each artichoke cavity, then pull the leaves apart and fill the spaces between them. Pour remaining 1/2 cup broth into bottom of dish. Drizzle olive oil over artichokes. Bake for about 20 minutes or until heated through.

Tilapia with Hazelnut-Mushroom Pilaf

http://allrecipes.com/Recipe/Hazelnut-Mushroom-Pilaf/Detail.aspx

Spinach Quiche

http://allrecipes.com/Recipe/Spinach-Quiche-2/Detail.aspx

Spinach Quiche

Rated: Submitted By: bettina Photo By: Yan Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes Servings: 8

"A simple crust-less quiche with spinach, green onions and two cheeses."

Ingredients:

1 (10 ounce) package frozen chopped spinach, thawed 1 bunch green onions, finely chopped (white parts only)

4 eggs, beaten 1 (16 ounce) package cottage cheese 2 cups shredded Cheddar cheese 1/4 cup crushed croutons

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
2.	Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
3.	Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes