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Twice-Baked Potatoes Hands-on Time: 20 minutes Total Time: 30 minutes Makes: 4 servings � 2 russet (baking) potatoes (8 ounces each) � 2 teaspoons extra-virgin olive oil � 2 teaspoons chia seeds � 1 large red bell pepper, diced � 1/4 teaspoon salt � 1/4 teaspoon black pepper � 1/4 cup plus 2 tablespoons grated Parmesan cheese 1. Pierce the potatoes and microwave on high for 7 to 10 minutes (depending on the oven), or until firm-tender. Let sit for 2 minutes, then halve lengthwise and set aside until cool enough to handle. 2. Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat. Add the chia seeds and cook for 1 minute to toast. Add the bell pepper, salt, and black pepper and cook for 3 to 5 minutes or until softened. 3. Preheat the broiler. 4. Scrape the potato flesh into a bowl, leaving a 1/4-inch shell behind. Add the bell pepper mixture and 1/4 cup cheese to the bowl and mash in. 5. Place the potato shells on a baking sheet. Spoon the filling back into the potato shells. Sprinkle with the 2 tablespoons cheese and broil for several minutes to brown the cheese. Pork Satay Salad Hands-on Time: 20 minutes Total Time: 55 minutes Makes: 4 (3-cup) servings �1 pound pork tenderloin �1/2 teaspoon mild to medium chili powder (onion and garlic free) � 3/4 teaspoon coarse (kosher) salt �3 teaspoons extra-virgin olive oil �2 tablespoons natural peanut butter, at room temperature �2 tablespoons fresh lime juice �4 cups 2-inch-wide romaine lettuce strips �1 Belgian endive, halved lengthwise and thinly sliced crosswise �2 cups 1-inch papaya chunks �2 navel oranges, peeled and cut into segments 1. Preheat the oven to 400�F. Place the pork on a rimmed baking sheet and rub with the chili powder, 1/2 teaspoon of the salt, and 1 teaspoon of the oil. Roast the pork for 25 to 30 minutes, or until an instant-read thermometer inserted in the thickest part of the pork registers 145�F. Let the pork rest for 10 minutes before thinly slicing. 2. Meanwhile, in a small bowl, whisk together the peanut butter, lime juice, the remaining 2 teaspoons oil, and the remaining 1/4 teaspoon salt. 3. On a large plate, layer the romaine, endive, papaya, orange segments, and pork. Drizzle with the dressing and serve immediately. Cheesy Scrambled Egg "Quesadillas" Hands-on Time: 20 minutes Total Time: 20 minutes Makes: 4 (� quesadilla) servings �3 large egg whites, or 1/2 cup liquid egg whites �1/2 cup nonfat plain Greek yogurt �1/2 cup oat bran �1/2 teaspoon salt �4 tablespoons water �Olive oil spray �4 large eggs �2 wedges (3/4 ounce each) light spreadable cheese 1. In a large bowl, whisk together the egg whites, yogurt, oat bran, salt, and 2 tablespoons of the water until well combined. 2. Coat a large nonstick skillet with cooking spray. Spoon 1/3 cup of the mixture into the pan and, with a silicone spatula, spread it out to a 5-inch wrap. Cook for 15 seconds or until golden brown on the underside and bubbles appear on the top. Flip the wrap over and cook for 15 seconds or until the underside is done. Repeat with the remaining batter to make 4 wraps. 3. Off the heat, coat the same skillet with cooking spray. In a small bowl, whisk together the whole eggs and the remaining 2 tablespoons water. Heat the pan over low heat, add the eggs and cheese, and cook, stirring constantly, for 4 minutes or until the eggs are just set. 4. Divide the eggs between 2 of the wraps, top with the remaining wraps, cut in half, and serve. Hearty Roasted Vegetable Soup Hands-on Time: 20 minutes Total Time: 1 hour Makes: 4 (2-cup) servings �1.5 pounds plum tomatoes, cut into 1-inch chunks �1 pound russet (baking) potatoes, peeled, quartered, and thinly sliced �3/4 pound green beans, cut into 1-inch lengths �1 large carrot (8 ounces), thinly sliced �2 small parsnips (6 ounces total), thinly sliced �4 scallion greens, thinly sliced (1/2 cup) �1 tablespoon plus 1 teaspoon extra-virgin olive oil �4 cups water �1 teaspoon dried basil �1/2 teaspoon salt �1/4 teaspoon black pepper �2/3 cup grated Parmesan cheese �1/2 cup sliced almonds 1. Preheat the oven to 425�F. On a large rimmed baking sheet, toss together the tomatoes, potatoes, green beans, carrot, parsnips, scallion greens, and oil. Roast, turning the vegetables occasionally, for 30 minutes, or until lightly browned and crisp-tender. 2. Transfer the vegetables and any juices on the baking sheet to a large saucepan. Add the water, basil, salt, and pepper and bring to a boil over high heat. Reduce to a simmer and cook, uncovered, for 10 minutes or until the vegetables are tender. 3. Ladle the soup into bowls and top with the cheese and nuts.